What are you cooking or baking today?

Going to grill sirloin steaks & want to try a different way of roasting potatoes in the oven. I'm thinking of partially parboiling them, letting them cool, then tossing in olive oil & seasonings & then brown them in the oven. I'd like to find a quicker way of roasting potatoes for Christmas dinner.

First batch of Bourbon balls today for Christmas packages.
 

StarSong said:
Today I'm planning to take a stab at making tofu divan. My family loved chicken divan and I made it often before going plant based almost ten years ago. (Hard to believe it's been that long.)

I've successfully devised make-overs for several old favorite chicken recipes by substituting tofu and tweaking the cooking process. Both chicken and tofu are very mild flavored, so the recipe flavors are rarely affected by the substitution.
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It turned out pretty well. I needed a can of cream of mushroom soup, which I haven't bought in ten years. I wondered how much dairy is in that soup. Answer: less than 2%. On the ingredient list it comes after salt!!!! Good grief!

I remembered chicken leaching lots of juices during the baking process of divan, but didn't compensate enough this time around, so the finished dish was too dry.

Next time I'll MW or steam the fresh broccoli spears to tender-crisp, cook the soup separately, diluting with an almost equal amount of other liquid (almond milk and broth). I always press and saute the tofu in advance anyway. Will pour the hot soup mix over the broccoli & tofu when the broccoli is ready, then sprinkle a little cheddar cheese (real or vegan) over top.
 
Besides turning 5 hardboiled eggs into 10 deviled eggs with hot paprika and a batch of farmhouse pâté with mushrooms, I made something special.

Using a small batch of brownies, 2 oz of Brandy, Brandy Custard, chocolate angel delight and Cadbury's chocolate sprinkles, a spirited triple chocolate trifle for Christmas Eve meal.

We're having a Creamy Leek and Potato soup and finger sandwiches and a Lambrini/Cranberry punch to wash it all down. They'll be St Paulin and Boursin cheeses and crackers.

Can't wait to cook our first turkey half...on Christmas Day!
 
First batch of sausage rolls have gone in the oven.
Using up what there is in the fridge/pantry.
Though I did buy sausage mince and a jar of Thai Panang Curry Paste for an added kick.
500g sausage mince
3 onions, finely diced
2 cups cooked rice
1 cup fresh breadcrumbs
1 tbsp minced garlic
1 cup very finely shredded iceberg lettuce
1 cup grated carrot
1/2 cup curry paste

Egg wash on sausage rolls.
Baking for about 30 - 35 minutes at 420f.

Enough mixture for at least 18 large (10"/25cm long), 36 medium, (cut in half) or 72 small(cut in quarters)
First batch has come out of the oven
 
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Made a huge pot of vegetable soup for DH. Enough for 3 or 4 lunches and two more containers of the same size went in the freezer. As I was putting one container in the freezer, I thought I hadn‘t wiped it off very well and still couldn’t get it clean. Dumped it into a new container. Good move on my part as there was a tiny crack. That would have been a fine mess all over my freezer.

During the limitations of Covid days, I bought a variety of dry beans. Cooked those up for this soup. Between the fiddling and water and electricity used, it’s cheaper to buy canned.
 
We're having sablefish, Anoplopoma fimbria, aka black cod for dinner tonight. The fish is flaky and mild and heavy w beneficial oils like salmon.

It's marinated briefly in Japanese soy sauce, before roasting in the oven or in a covered grill. The famous NYC restaurant Nobu features this dish made w white miso but I don't have any. Will serve w brown rice and roast cauliflower. (time to get the diet back on track)
 
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