What are you cooking or baking today?

Hi. Last night I searched for this thread, but couldn't find it, so I posted my roast pork on another thread. I'd been disappointed in a previous pork roast (maybe the first time in history that anyone ever made tough pork). So I cooked this one at 275°F on a rack, about one hour per pound. Perfect!

I'll be eating it for several days, so I'm showing it again.
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Wigglestein said:
We made the giant leap and tried two different bread recipes. Both are 12 hour raise so we made the dough late on Friday and baked on Saturday. One is Cranberry walnut and the other is Rye. Here are photos and links to recipes. So easy!View attachment 271729View attachment 271730https://www.simplyscratch.com/no-knead-rye-bread
View attachment 271731https://thebusybaker.ca/no-knead-cr...tm_term=bread+recipes&utm_campaign=5388884599
Click to expand...
They are beautiful loaves!
 
NorthernLight said:
Hi. Last night I searched for this thread, but couldn't find it, so I posted my roast pork on another thread. I'd been disappointed in a previous pork roast (maybe the first time in history that anyone ever made tough pork). So I cooked this one at 275°F on a rack, about one hour per pound. Perfect!

I'll be eating it for several days, so I'm showing it again.
View attachment 271733
Click to expand...
Looks delicious!
 
I have this corn pudding in the oven right now-
corn-pudding.jpg


It's good like it is, but this time I added some chopped up peppers, onions and placed some American cheese slices in the middle.
 
Had some leftover ricotta concoction (calzone stuffing) that needed to be addressed. Also 1-1/2 lbs of mushrooms. Sliced the mushrooms and dry sauteed them to concentrate the flavor. While that was working I cooked up a pound of farfalle (bow tie) pasta. Also microwaved about a pound of broccoli florets and stems.

When the mushrooms were done I added the ricotta mixture and heated it up. Added the pasta along with enough pasta water to make the sauce the right consistency. DH & I each added broccoli to our bowls of this glorious mixture, tossed them to mix, and sprinkled on a little salt and red pepper flakes. So good plus it took care of my mushroom and calzone stuffing dilemmas.

I didn't add broccoli directly to the pasta mixture so there would be flexibility with the leftovers. I might want some of the pasta combo with peas tomorrow. Or tonight. :cool:
 
NorthernLight said:
Hi. Last night I searched for this thread, but couldn't find it, so I posted my roast pork on another thread. I'd been disappointed in a previous pork roast (maybe the first time in history that anyone ever made tough pork). So I cooked this one at 275°F on a rack, about one hour per pound. Perfect!

I'll be eating it for several days, so I'm showing it again.
View attachment 271733
Click to expand...
Did you add some kind of a peach glaze?
Kinda looks like it. Looks good.
 
Got an email from Iceland frozen food store yesterday. Downloaded the pic. As I needed to go out to Post Office, I figured why not take advantage of a great special. As it was Tuesday, I received a further discount at the till with showing my bus pass and club card. Job done!

For less than £20, got these:

2 Garlic Butter Chicken Kievs
2 Cheese and Ham Kievs
14 Irish Pork Sausages
1 -- 454g frozen minced beef
1 -- 2L fresh orange juice
1 -- 4L semi-skimmed milk
2 packs of Perfect Mash
1 box Battered White Fish, 4 portions
1 large bag of Frozen Peas

We've got food for a fortnight now. Neat!

For lunch I made Pea and Ham Soup for lunch. Half bag of frozen peas, 1 pack of pancetta, 2 veggie cubes and one chicken, a splash of olive oil and a pinch of Herbes de Provence. Buzzed it all to liquid consistency, added flour and butter to thicken, plus about 2 tablespoons of crème fraîche. Served with buttered fresh bread slices for dipping. Yum!

Dinner was a request from daughter, Mum's Cottage Pie. That pack of mince beef, plus 1/4 bag of mixed veggies plus two tablespoons of beef gravy granules to absorb the water from frozen foods. Poured into rectangular Pyrex mold. Half a bag of them Perfect Mash, into a microwavable bowl, followed the instructions added onion granules, a nut of butter, two tbsp of milk powder, a splash of boiled water. Added onto minced beef mixture.

Into oven for 15 minutes, dinner tonight and same for tomorrow night. Served with extra beef gravy. It took 5 minutes for daughter to clean her plate 🤣🤣🤣

Overall, a great day well spent.
Cottage-Pie.jpg
 
Tonight is bacon roasted Brussel sprouts tossed in olive oil sprinkled with salt & pepper. Meat will be burger patties browned & then simmered in a brown gravy made with onions & mushrooms (made it up as I went along). Added a salad to round it out.

PS. Forgot to mention balsamic vinegar drizzled over the sprouts.
 
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Yesterday morning I defrosted some leftover tomato sauce from my party ten days ago. Sauteed some chopped onion and mushrooms, added the sauce, and threw in some Beyond Beef cocktail sized meatballs I'd assembled, cooked and frozen.

We'll eat some of that tonight along with mini calzones that I'd also made for the party. Can also pull together a quasi salad of cucumbers and cherry tomatoes with a vinaigrette dressing.

Have to grocery shop tomorrow because other than said cucumbers and tomatoes plus some carrots, celery, a head of cabbage and a couple of onions, I'm out of fresh vegetables. :eek:
 
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