What are you cooking or baking today?

Wigglestein said:
I recently started making great pizza dough and pizza. I learned it from pizza steel on Instagram.
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Good for you @Wigglestein . I learned how to make pizza (and a lasagna with a difference) when I was 12. A friend at school, her father arrived in the summer from Pakistan and opened a Pizza/Pasta shop. I was her only friend at school and on the estate we lived at, just because I spoke French, which she knew fluently as myself.

I still can't fly the pizza dough in the air, either goes sticking on ceiling, my head or the floor 🤣🤣🤣. The lasagna is still a favourite to this day. Papa loved it, so did hubby and son. Nowadays, it's just the two of us, me and daughter, so I make them individually now.

What toppings do you like?
 
RadishRose said:
Have salmon marinating in maple syrup mixed with soy sauce.
Smashed potatoes.
After 10-12 mins, will add fresh asparagus to the salmon on the sheet pan.
Bake another 10 minutes.
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Change the salmon to tuna steaks. Asparagus to Green Beans. Trying to find an actual Canadian Maple Syrup producer sobi can buy a gallon. These wee bottles here in Scotland's supermarkets aren't enough for wee old me. Sounds good, yes!
 

Coleslaw is one of my favourite sides, especially in the winter when there aren’t many fresh vegetables. Yesterday I tried one of the recipes that I’d filed away. I had ten saved and only three regulars. It worked out well with a mix of mayo and apple cider vinegar as the base. I only made half and cut down the sugar. I’ll see how well it kept overnight, since I added it directly to most of the cabbage. Next time I use it, I’ll make the same recipe and just pour enough on the cabbage for one meal.
 
jujube said:
I bought a couple of big juicy tomatoes yesterday at a fruit market, so today I fried up some thick-cut bacon and made BLTs for lunch. Mmmmmm.
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If you're hungry enough, add a third slice of toast in the middle and put either ham or turkey and turn your delish BLT into a Fantastic Club Sandwich 🥪
 
Jules said:
Coleslaw is one of my favourite sides, especially in the winter when there aren’t many fresh vegetables. Yesterday I tried one of the recipes that I’d filed away. I had ten saved and only three regulars. It worked out well with a mix of mayo and apple cider vinegar as the base. I only made half and cut down the sugar. I’ll see how well it kept overnight, since I added it directly to most of the cabbage. Next time I use it, I’ll make the same recipe and just pour enough on the cabbage for one meal.
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I love coleslaw in the winter, too. Have you ever made blue cheese coleslaw? I made it using In a Garden's recipe and it was wonderful.
 
Pappy said:
Tonight we are having sliced ham, ready cooked, mashed tators, steamed carrots and haven’t decided on a dessert.
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Cheesecake! Cheesecake goes with anything, @Pappy ! :)
As for my house, I'll be making Cantonese Chicken Chop Suey... love it with the chow mein noodles and cashews. It will be served over rice... *maybe* with an egg roll but not sure yet.
 
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StarSong said:
Would love to hear what everyone's up to in their kitchens. We already have threads where people post recipes, photos, or links to foods that look good but they themselves haven't tried, so let's try to avoid that here.

Cooking and baking tips are most welcome, too!

Yesterday I made the mushroom barley soup I found about 8 years ago on Tori Avey's site and and have made ever since. I quadruple the carrots & celery but otherwise make it according to her recipe. It's below if you want to try it. Lots of steps, but worth the effort.
https://toriavey.com/mushroom-barley-soup/

Makes a big pot of hearty soup and leftovers freeze well.
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StarSong said:
Would love to hear what everyone's up to in their kitchens. We already have threads where people post recipes, photos, or links to foods that look good but they themselves haven't tried, so let's try to avoid that here.

Cooking and baking tips are most welcome, too!

Yesterday I made the mushroom barley soup I found about 8 years ago on Tori Avey's site and and have made ever since. I quadruple the carrots & celery but otherwise make it according to her recipe. It's below if you want to try it. Lots of steps, but worth the effort.
https://toriavey.com/mushroom-barley-soup/

Makes a big pot of hearty soup and leftovers freeze well.
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Keto pizza quiche.
 
Today I took some of the leftovers from the party and converted them into other food. Most of the slightly wilted veggies from the crudités tray wound up in minestrone soup, the rest I used as a basis for a quinoa salad. Pretty healthy stuff, right? Not to burst the bubble but after eating some of those for lunch I served myself a generous portion of leftover frozen amaretto mousse. 😋
 
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