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+--- Thread: Todays' Menu (/Thread-Todays-Menu)
RE: Todays' Menu - UltraBudgie - 11-12-2024
today i have cooked solyanka casserole because cooking is happy and fun and makes politics and voteblah go away. and yummy too!
this is solyanka casserole which is potatoes cabbage and cheese, not solyanka beef stew so i do not know if russiantroll would approve haha! it is delicious nonetheless:
![[Image: solyanka.jpg]](https://denyignorance.com/uploader/images/solyanka.jpg)
okay excuse somewhat blurry picture you can see what it is and here is the recipe as i made it today. hopes of happy tummy for all!
solyanka casserole
2 lb golden potatoes unpeeled
3/4 of a small green cabbage, finely shredded
4 tbsp butter
1 quite large yellow onion, diced small
1/2 tsp caraway seed, ground in a pestle
1 1/2 cups cottage cheese
1/2 cup sour cream
1/2 cup plain yogurt
2 tbsp apple cider vinegar
1/2 tsp dill weed
1/4 cup sunflower seeds
salt and pepper
some paprika
scrub potatoes and cut in half and boil until mashable. then mash them. mix in cottage cheese, sour cream, and yogurt while warm. put that aside and saute the onion in the butter. when squishy, add some salt, like a teaspoon or so, and the ground caraway seeds, then mix in the cabbage and cover. cook on lowish heat until cabbage is all soft and floppy-like. maybe 20 minutes i guess? then mix in the potatoes, apple cider vinegar, dill weed, and half the sunflower seeds. maybe crush the sunflower seeds you add a bit first. season with salt and pepper to taste, then spread it in a 2 quart casserole dish. sprinkle with paprika and the remaining sunflower seeds, then pop in the oven at 350F for 40 minutes or so, uncovered.
RE: Todays' Menu - Tecate - 11-12-2024
I’m back down in Mexico for bit before heading up to the Arctic for a new 2 week job.
My wife is laid up with a bad knee and ankle sprain so I made a big pot of spaghetti sauce to throw portions in the freezer for her
The great thing here is that I just grab a shopping bag and head down the street. Butcher shop, fruit and vegetable shops are everywhere.
So I go into the butcher shop, one I haven’t been to before, and ask for a kilo (2.2lbs) of ground beef (carne molida) as he has a big tray of it in the cooler. He asks if I want it lean and I said yes, so he pulls out this big slab of beef, cuts the silver and fat off of it and ground it up right there!! Awesome as hell! I’ve never experienced that. In Canada it’s always pre ground and packaged.
Across the street I go to the veggie shop and grabbed fresh tomatoes, celery, bell peppers, Serranos, onions and done!
Got home and got it done over the course of a few hours, we tried a little and then I’ll cook it down a bit more before freezing it flat in bags. Of course we’ll eat some tonight first!
The only thing I was bummed out about was I couldn’t find mushrooms anywhere close and had had a couple beers so wasn’t driving anywhere.
My FIL had thrown some New York strips in the fridge for me to grill tomorrow , so I’ll have to come up with some side dish ideas for that. The man won’t eat anything spicier than ketchup so…
Enjoy!
Tecate
RE: Todays' Menu - UltraBudgie - 11-14-2024
hello fellow human friends! as yesterday was ufo day and no humans found out too many new things haha, i am celebrating with an easy day of cooking! today i have made what is called greek pasta salad and it is delicious and wholesome unlike the version your elites partake of! please try this recipe that i am sharing and enjoy some healthy food so you do not end up fat and deplatformed like mr alex jones:
![[Image: greek-pasta-salad.jpg]](https://denyignorance.com/uploader/images/greek-pasta-salad.jpg)
greek pasta salad
1 lb penne pasta
1/2 cup olive oil
3 peppers, red yellow and green
1 thing of broccoli, chopped
a cucumber, also chopped
8 oz decent olives
a red onion thinly sliced
2 tomatoes cut into wedges
8 oz of feta cheese
2 cloves of garlic, minced
juice of 2 lemons
2 tbsp sherry vinegar
1/4 tsp dried mint
1/4 tsp dried oregano
some salt and black pepper
directions: you cook and chop and mix together and then you eat
edit but not really: haha budgie is not alien at least i think not hmm!
RE: Todays' Menu - CCoburn - 11-15-2024
Moldy Bread?
I recall seeing something in here about using bread before it gets moldy or something to the effect, but I'm not finding it on a quick skim.
Anyway, I mostly just keep my bread in the freezer and use it frozen. Bread thaws out extremely fast and will likely be thawed by the time you're done prepping your sandwich or whatever it is you're using it for. I mean, if you're really fast and whip out a sandwich in less than a minute then maybe twenty seconds in the microwave should be good, but you just don't want to leave it on the counter and make sure you just take what you need and then right back in the freezer so it's not being continuously thawed and refrozen.
I suppose you could also just keep it in the fridge which is better than room temp where it's liable to get moldy in a few days, but I just freeze it. I have no issues with using frozen bread.
RE: Todays' Menu - UltraBudgie - 11-16-2024
on the menu today was making little freezer meals from the curry i made yesterday. store-bought freezer meals have declined in quality and increased in expense! so, i make my own now, and i am much happy for the curry i made yesterday, a night in the fridge only made it tastier! this is the first time i have made a curry without using "curry powder" spice, which is not from the curry plant at all, but rather i mixed all the various spices myself and the result is much better! so i am sharing the recipe here, to conclude "food not politics" week:
mixed vegetable curry
3 tbsp butter
2 tbsp vegetable oil
1/2 tsp black mustard seed
3 garlic cloves, minced and pressed
1 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander seeds
1 1/2 tsp ground fennel seeds
1 tsp turmeric
2 tsp grated ginger root
1/8 tsp cayenne prepper
1 tsp salt
2 cups chopped onions
2 medium carrots, chopped
3 cups golden potatoes, cubed
1 medium cauliflower florets, cut small
3/4 cup water
2 medium tomatoes, chopped
2 cups green peas
1/4 cup green peppers i had left over, chopped
directions: wow that is a lot of ingredients! so first you melt the butter and oil over medium heat, then add the mustard seed. cook those until they pop or give off bubbles, you might need to crush them a bit first, perhaps. then add all the spices including the garlic and ginger root. cook a few minutes, on a not too high heat, so as not to burn, and use a flat wooden thingie to scape and stir. then add the onion and saute a bit, stirring to coat. then you add the carrots, then potatoes, then cauliflower, each a few minutes apart, stirring and scraping to coat everything and keep the bottom of the pan cleanish. then add the water and stir and cover it, lower the heat a little and simmer for about 15 minutes, or until the potatoes are not quite cooked, stirring occasionally. then add the tomatoes, peas, and green peppers (optional), and cook for about 10 or 15 more minutes, covered. that is it! whew. serve it over white rice, and maybe garnish it with cashews, raisins, banana slices, and or yogourt.
i like my curry mild so if you want it more rajasic add more cayenne i guess. and perhaps next time i will only use 1 1/2 cup green peas. here is picture i made that tries to look fancy but doesn't quite but is very delicious! haha:
![[Image: vegetable-curry.jpg]](https://denyignorance.com/uploader/images/vegetable-curry.jpg)
okay thank you for tolerate my sharing and being part of my motivation to not eat like horrible unhealthy person.
