What are you cooking or baking today?

Been putting my instant pot through its paces today. Two batches of a pound each of dried garbanzos. One pound for eating (frozen in 8 oz batches) and the other, which I cook a bit longer, for homemade hummus. Made half into hummus today and today and froze the other half for future hummus.

Three cups of brown rice is in there now. Yield is six cups that I'll freeze in 1-1/2 cup batches. Not sure if I'll bother making up more barley. As long as I've dragged out the IP, I try to cover all the bases.

Yesterday I tried cooking frozen french fries using IP's air fryer lid and basket. Generally successful but some lessons learned for my next AF attempt.
 
Wound up IP-ing a batch of barley after the brown rice was done, so my freezer stash of grains and garbanzos is fully replenished. I overcook batches of garbanzos that I plan for hummus: quite soft but not mushy. That step helps them get silky quickly when I mix up a batch in the food processor.

I have some napa cabbage in the fridge so will pull together a Tofu Banh Mi Salad for lunch or dinner.
 
Yesterday I made a big batch of deconstructed stuffed bell peppers, vegan style. Froze a couple of containers that equal at least two servings each.

I sauteed onions and minced garlic, added spices, diced tomatoes & their juice, some broth, red lentils, brown & wild rice. Cooked until the rice & lentils were tender, then added a bunch of bell peppers that I'd cut into chunks and frozen last summer when they were in season. We spoon it over tender-crisp zucchini and broccoli or use it as taco/burrito filling.
 
I made a new cookie recipe a few days ago that features the flavors of coffee & toffee bits which came out pretty good. It called for instant espresso powder which I don't have, but used my instant coffee powder that I keep just for baking. It still had a strong coffee flavor that I think worked well so it wasn't so overpowering like espresso is. I also cut back a little on the sugar since it had the candy pieces in it which I was glad I did. They were still sweet & would have been too sweet for me. I may cut back a few tablespoons more the next time, but it is a recipe that I'll make again.
 
I used freshly processed pumpkin to make muffins. It wasnā€™t really that fresh since it had been in the freezer for ages. It would have been better used in a pie which has a more delicate flavour. They had a pecan topping. Theyā€™re more like cupcakes so I serve them for dessert. DH liked them enough to get up and find a second.
 
Made a mess of peeling the eggs. Never in my life have I ever had a problem peeling eggs! It started two weeks ago! The shell seems very thin. Used to peel it off in one or two peels. Now it cracks into a hundred tiny bits that pull the white off with the shell!
 
Knight said:
Simple meatless pasta casserole by Meghan Markle
Meghan Markle Pasta Recipe (One-Pot)

using pepper jack cheese along with the parmesan cheese
Click to expand...
This pasta dish sounds really good . Iā€™ve never
Cooked pasta together with the sauce but am willing to try it. We usually use homemade tomato sauce. The lemon zest added sounds like it would be delicious. I love fresh basil leaves.
 
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