What are you cooking or baking today?

gruntlabor said:
Buddha bowl! (well not really, because I tossed in hard-boiled eggs and chicken)
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Haven't ever eaten or made Buddha bowls, but your post inspired me to look them up. Hunted around and stumbled across a site that shows some with a lot of plant-based options: marinated tofu, sweet potato, fresh vegetables from crisper (or frozen defrosted), pickled ginger, and various dressings. Thank you for the suggestion!

https://heartfultable.com/vegan-buddha-bowl-three-ways/
 
Lilac said:
All summer for me. Right now the local veggie stand has them along side some red & yellow tomatoes. My tomatoes just have blooms & I have a few small tomatoes starting.
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The closest I've ever come to green tomatoes, besides seeing them on the vine, was via the wonderful Fannie Flagg book and movie, "Fried Green Tomatoes."

Can you recommend a recipe for a newbie green tomatoes?
 
@StarSong, here is how I make them. This was the way Grandma fried hers & I just do it the same. I've had them with cornmeal which was good too. This link is similar to the ones I've had at restaurants if you would like to try those: https://www.allrecipes.com/recipe/16760/best-fried-green-tomatoes/

1 large tomato per person ~ flour ~ lard or oil for frying

Slice tomatoes about 1/2" thick & toss away the ends (too thin they fall apart & too thick they don't cook through). Sit on paper towel to drain extra liquid off while heating oil. Place flour on a plate for dipping.

Heat oil or lard, about 1/4 to 1/2" deep in a skillet over med-low to med heat. Test oil with a tiny pinch of flour & if it it sizzles, it's ready to fry. If it pops, turn down heat. You may need to add a little oil during frying. FYI, the flour will build upon the bottom of the pan, so if I'm frying a lot, I'll wipe out my pan in the middle & start over with the oil.

Dip both sides of cut tomato in the flour. Tap off excess & place in skillet. Fry until golden brown on each side. I rotate mine around so they brown evenly all over as they fry. Drain on paper towel & sprinkle with salt.

Let me know how they come out or if you have any questions.
 
@Lilac, you lost me at deep frying but I did find a recipe similar to yours and AR's, but oven-baked and people had success with oat milk (I don't use dairy milk). Thanks for this. I'll give it a try!

p.s. I often oven make eggplant in a very similar way, though I sweat that of the bitter juices first. I dip the slices in oat milk or a ground flaxseed/water mixture, then into bread crumbs. Lightly Pam spray some parchment paper and oven bake until crisp. Top with tomato sauce and a very light sprinkling of freshly grated Parmesan cheese. Delicious!
 
StarSong said:
Ooh! That sounds good. I love red onions but sometimes find they have too strong a bite so after slicing I put them in a bowl of cold water for 10-30 minutes to mellow them out some.
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Interesting. That’s the second time I’ve read this lately. A chef/blogger I follow does this too. Maybe it’s when they’re older.
 
Jules said:
Interesting. That’s the second time I’ve read this lately. A chef/blogger I follow does this too. Maybe it’s when they’re older.
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I've been doing this for a long time. Can't remember where I learned it. Love raw onion but hate that sometimes I can't get rid of the taste in my mouth for hours - even after brushing my teeth and using mouthwash.

Soaking prevents the problem.
 
Can/Tin of cream of tomatoes, tuna salad sandwiches. Dinner? Probably the leftover Chinese takeaway. Saturday lunch, probably roast beef sandwiches with or without soup. Dinner, chicken wings with chips. Sunday, can't think that far as we'll be with a group do don't know what refreshments provided yet.

Sunday night however, them steaks with Louisiana rub we got last week with the last two baked potatoes and some veggies.
 
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