What are you cooking or baking today?

hearlady said:
Yeah, it's hard to get off mayo. I made a hummus recipe version that included yogurt but I left out the chickpeas and increased the EVOO a little and used it as a mayo. I forgot about that. I need to make some! Thanks. 😊
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Wait. You made hummus without chickpeas - the primary ingredient for hummus? Interesting.
 
Had most of the family over for dinner last night. Went to the freezer and pulled out some pizza and calzones that I made back in December, heated them up on the pizza stones, and we enjoyed those with the salad DD brought.

TGS is seriously lactose intolerant so his pizza and calzone were stripped of cheese, then topped with extra tomato sauce. Necessity is the mother of invention.
 
Corned beef and other traditional Patty's Day Irish foods never did a thing for me. I did come across a vegetarian Irish stew that I'd like to take a stab at, but after reading the comments I'll sub nutritional yeast for the marmite and potatoes for the turnip/rutabaga and either beans or more potatoes in place of the vegetable protein chunks. (I love a potato-heavy stew!)
Vegetarian Irish Stew Recipe - Food.com

I'll also try using the no-sodium Herb Ox bouillon I bought per some recommendations on SF.
 
Lilac said:
Made a big pot of baked beans with lots of bacon & grilled some hot dogs, too. I'll freeze the left over beans up for later meals. Been kind of lazy the past few days on cooking.
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Did you use molasses in your baked beans or ketchup? Just asking for a friend.
 
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Lilac said:
I use a little organic ketchup & demerara sugar along with onion, bacon & a little ground clove. I love the flavor that demerara leaves in cooking since it hasn't been processed to remove the molasses. It's great in pies.
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My husband makes baked beans and using all the above plus molasses. I love how the flavours marinate together. The molasses offers a darker colour too. We love Demerara sugar and use it all the type as well as honey and maple syrup.
 
StarSong said:
Had most of the family over for dinner last night. Went to the freezer and pulled out some pizza and calzones that I made back in December, heated them up on the pizza stones, and we enjoyed those with the salad DD brought.

TGS is seriously lactose intolerant so his pizza and calzone were stripped of cheese, then topped with extra tomato sauce. Necessity is the mother of invention.
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I love when I have good things to pull out of the frig!
 
Because I rarely make meatloaf, I used a recipe. Instead of my guess and by gosh quantities for the topping, I followed the recipe. It was so sweet I could hardly eat it.
 
Jules said:
Because I rarely make meatloaf, I used a recipe. Instead of my guess and by gosh quantities for the topping, I followed the recipe. It was so sweet I could hardly eat it.
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I go by guess and gosh when I make meatloaf. I like it to be savory, so lots of peppers, onions and garlic. I am not even fond of tomato product on the top. I do put a little in the beef, also soy sauce and worcestershire.
 
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