What are you cooking or baking today?

A white cake with chocolate chips in it. Made stir fry yesterday, just chicken, peppers and onions and white rice. Had that last night for dinner, rice with sugar and butter for breakfast. Will repurpose tonight in to a burrito. Cook once and eat for many meals.
 

Jules said:
I bought a Costco sized jar of Dehydrated Wild Mushrooms. They’re several steps in the rehydrating. Kind of a pita. Anyone used these and any comments. Last week I added some to my husband‘s soup. He said some are rather tough.
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I buy dried porcini mushrooms from local bulk store. I'll rinse them off in cold water to remove any grit, then rehydrate with boiling water to cover & let them sit for a while before adding to any recipe. I find them meaty, but haven't had any of them tough. I like to use them in addition to some fresh mushrooms. They're also nice to have them in the pantry when I need mushrooms & don't have fresh. Also, I'll put the left over liquid through a coffee filter to get rid of any leftover grit & add it to what I'm making to add some more flavor.
 
I'm going to try the slow cooker function on my Instant Pot tomorrow. I've never used it but if it works well for broth I won't have to dig out my crockpot.
For some reason the pressure cooking doesn't seem to do as well for bone broth.
I love my Instant Pot. I use it a lot. I made jasmine rice in it today.
 

Lilac said:
I buy dried porcini mushrooms from local bulk store. I'll rinse them off in cold water to remove any grit, then rehydrate with boiling water to cover & let them sit for a while before adding to any recipe. I find them meaty, but haven't had any of them tough. I like to use them in addition to some fresh mushrooms. They're also nice to have them in the pantry when I need mushrooms & don't have fresh. Also, I'll put the left over liquid through a coffee filter to get rid of any leftover grit & add it to what I'm making to add some more flavor.
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I've been keeping dried mushrooms around. You've reminded me to use them before they get too old. Thanks
Love the filter idea.
 
Lilac said:
Also, I'll put the left over liquid through a coffee filter to get rid of any leftover grit & add it to what I'm making to add some more flavor.
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Thanks. That’s a great idea. I was wondering how to filter the leftover liquid. I had been thinking cheesecloth and knew that wasn’t going to happen.
 
I decided to make a batch of my grandma's recipe of pineapple drop cookies. This afternoon I did it. I haven't made them in over three years. They turned out okay, but I will try again in a month or so. I know how to make them puffier, and I think there was a bit too much juice in the pineapple. I did share them with neighbors, they were tasty, just not as I remembered them to be.
 
@Wigglestein

This is not a traditional Chicken Pot Pie recipe. It's hubby's easy recipe. You can use ingredients you
like .. eg: mushrooms, broccoli, etc.

Easy Chicken Pot Pie

9" deep-dish pie shell
10 oz. tin Cream of Mushroom Soup
1/4 c. cream
1 c. vegs. (peas, carrots, cubed potatoes, corn
1 diced chicken breast
1 small diced onion
salt, pepper, basil (if desired)

Preheat oven 400'F
Thaw pie shell 10 mins. Poke all over with fork.
Bake pie shell 8 mins. Cool 15 mins.
Rinse & dry chicken breast. Dice. Coat with salt & pepper. Fry in butter 10 mins. or less.
Boil vegs 5 mins. or less
Fry onions in butter until cooked
Mix all ingredients in bowl, then add to pie shell.
Bake 45 mins at 350' F
Let stand for 15 mins.
 
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Pinky said:
It might not live up to your expectations, as he uses a frozen pie crust, so, it's not your typical chicken pot pie.

If you're still interested, I can private message it to you.
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I use premade pie dough, I have never attempted to make pie crust from scratch. My pot pie always turns out great with the premade crust I buy. I would never say it is not typical just for using that. I often use frozen peas and carrots, chicken broth and cream of chicken soup for the filling.
 
Miso soup:

Red aged miso paste, Dried Japanese seaweed, slices, fresh ginger sliced thin and chopped.

Add tofu, sliced green onions, sliced mushrooms to taste

For a cold Winter Morning (03.00 here) its great and very healthful.

Make a liter ever 2..3 days.

Jon
 

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The Pork Tenderloin in Mushroom Sauce was excellent, except for those dehydrated mushrooms. Some of them are tough! I have a monstrous jar but don’t have the energy to stand in line at Costco to do a return. I bought them because another couple in the store were so excited when they saw they were on sale for $18.
 
Nothing today. Eating fridge and freezer stock. We'll probably do the same tomorrow.

I need to work down freezer stock before my next party. It'll be the end of this month. Will post about it tomorrow because I need a little menu and decor advice.
 
@jet Thanks for the reminder. We haven't had shepherd's pie here in dog's years, and we're expecting some very cool weather next week. I'm feeling shepherd's pie!

@NorthernLight Meatballs. Spaghetti and meatballs sounds good, too.

@Pinky, ditto chicken pot pie. I see one of those in my future and make mine pretty much like you do.

I use Already Ready pie crusts and just roll them a bit thinner so they aren't thick like shoe leather. It's a whole lot easier than messing around with making my own.

Tomorrow morning The Hovel is going to smell wonderful because there will be blueberry scones baking😋
 
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