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What's Cooking?
- Thread starter scatman
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Okay I can't take any credit for this because my daughter made it today. It is a grapefruit pie that just finished setting up in the fridge. It has the consistency of key lime pie. I'll let you know what I think after I have a piece. I love grapefruit, so we will see.
The Trout Whisperer
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kwc
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So … what was the verdict on this?
I ask this as my wife and granddaughter are videoing their “cooking show” in our kitchen. Although today’s show (their premiere taping) does not involve cooking. “Cookie Turkeys” using fudge stripe cookies, rollos, candy corn, and chocolate frosting. Once our technical wizard, i.e., granddaughter, edits the video, perhaps I can share their culinary acumen with the forum.
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Over a decade ago I used to work in Tijuana.
Tacos El Gordo was a good place to go late at night, after a party, or a movie or wherever... or a place to take client visitors who were in a hurry and wanted to try things like cabeza, lengua or buche.
On the scale of good food in Tijuana, El Gordo is mid-range, but consistently good.
I usually avoid Vegas, but I was there last weekend for a punk festival and we stopped at one of the now franchised El Gordos for a late breakfast.
It was good, and tasted like TJ.
Suadero, Buche, al Pastor and Carne Asada (suadero and buche are the best).
Tacos El Gordo was a good place to go late at night, after a party, or a movie or wherever... or a place to take client visitors who were in a hurry and wanted to try things like cabeza, lengua or buche.
On the scale of good food in Tijuana, El Gordo is mid-range, but consistently good.
I usually avoid Vegas, but I was there last weekend for a punk festival and we stopped at one of the now franchised El Gordos for a late breakfast.
It was good, and tasted like TJ.
Suadero, Buche, al Pastor and Carne Asada (suadero and buche are the best).
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What's cooking you ask? Well, that'd be @TractorDoc's daily reports on the Thorofare and Teton Wilderness that's what. 
Well, it that time of the year again for me to start using the Dutch oven. I decided to try a recipe called 9 ingredient cabbage soup tonight. Actually, I'm making the 10 ingredient kind since I decided to add a can of pinto beans to the soup that the recipe does not call for because I like beans.
I started off with:
- 1Tbls. of olive oil
- 1 can of diced tomatoes with Italian seasoning
- 2 cans of low sodium chicken broth
- 1 can of pinto beans
- 1 medium sized yellow onion
- 2 ribs of celery
- 4 large carrots (I bought 8 smaller ones since my grocery store had no large ones)
- 1 small head of cabbage
- 1 tsp of salt
- 1/2 tsp of pepper
Warm up the oil in your Dutch Oven
Chop up the cabbage, the onion, the carrots and the celery
Put the cut up vegetables in the Dutch oven over medium heat and cook long enough for the onions to become transparent (took about 7 minutes)
Add the chicken broth, the diced tomatoes and the pinto beans, along with the salt and pepper and bring to a boil.
Turn the heat back to medium-low and let simmer for 1 hour, stirring occasionally.
Halfway through the simmering process.
All done and ready to serve.
Nice big bowl with my old standby, sourdough bread.
Well, it that time of the year again for me to start using the Dutch oven. I decided to try a recipe called 9 ingredient cabbage soup tonight. Actually, I'm making the 10 ingredient kind since I decided to add a can of pinto beans to the soup that the recipe does not call for because I like beans.
I started off with:
- 1Tbls. of olive oil
- 1 can of diced tomatoes with Italian seasoning
- 2 cans of low sodium chicken broth
- 1 can of pinto beans
- 1 medium sized yellow onion
- 2 ribs of celery
- 4 large carrots (I bought 8 smaller ones since my grocery store had no large ones)
- 1 small head of cabbage
- 1 tsp of salt
- 1/2 tsp of pepper
Warm up the oil in your Dutch Oven
Chop up the cabbage, the onion, the carrots and the celery
Put the cut up vegetables in the Dutch oven over medium heat and cook long enough for the onions to become transparent (took about 7 minutes)
Add the chicken broth, the diced tomatoes and the pinto beans, along with the salt and pepper and bring to a boil.
Turn the heat back to medium-low and let simmer for 1 hour, stirring occasionally.
Halfway through the simmering process.
All done and ready to serve.
Nice big bowl with my old standby, sourdough bread.
Last edited:
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Here's a few days' worth of what's cooking:
Smoked ribs and roasted veggies:
Some Japanese Curry:
Stir fry and get some color
Then add the Golden Curry that was on sale for 1/2 price at the grocery store.
And last of all, some no-mushroom stroganoff that my kids will eat, sauteed vegetables, and butter lettuce/fruit salad with peach flavored cream soda.
It's better with mushrooms, but sometimes you have to make exceptions so the kids eat it.
Tonight the plan is beef and broccoli... steak is expensive, so it will be one sirloin steak, a lot of broccoli and probably green beans or carrots mixed in there too.
Smoked ribs and roasted veggies:
Some Japanese Curry:
Stir fry and get some color
Then add the Golden Curry that was on sale for 1/2 price at the grocery store.
And last of all, some no-mushroom stroganoff that my kids will eat, sauteed vegetables, and butter lettuce/fruit salad with peach flavored cream soda.
It's better with mushrooms, but sometimes you have to make exceptions so the kids eat it.
Tonight the plan is beef and broccoli... steak is expensive, so it will be one sirloin steak, a lot of broccoli and probably green beans or carrots mixed in there too.
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I tried that for the first time recently and was surprised by how good it was. Think I'll make it again this week now that you've reminded me!
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You don't need char with a backdrop of scenery like that
It looks warmer than Utah.
Funny, cuz fajitas are on the menu for sometime this week here!
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On a cold rainy day here in Salt Lake, I have decided to try cast iron lasagna for dinner.
Recipe
Yellow onion chopped and cooked in 2 Tbsp. of olive oil for 7 minutes
Minced garlic - 3 cloves
1/4 tsp. crushed red peppers
Add garlic, red pepper flakes and 1 lbs. of ground turkey, and cook for 7 more minutes. The recipe called for sweet Italian sausage,
but I used ground turkey instead.
Cheese mixture
Add 3 cans of fire roasted tomatoes to Dutch Oven and cook for an additional 5 minutes
Boil twelve lasagna noodles for 8 minutes. I used whole wheat noodles
Ricotta mixture
Transfer sauce to a mixing bowl
Then in typical lasagna fashion, start layering with meat sauce first
Then noodles
The ricotta mixture
Then a layer of cheese mixture
Do this two more times.
Three layers
Then transfer your Dutch Oven to a preheated oven at 400 degrees for 35 minutes. I did mine for 37.
All done. I let it rest for ten minutes before trying.
Scoop some out
And enjoy.
Recipe
Yellow onion chopped and cooked in 2 Tbsp. of olive oil for 7 minutes
Minced garlic - 3 cloves
1/4 tsp. crushed red peppers
Add garlic, red pepper flakes and 1 lbs. of ground turkey, and cook for 7 more minutes. The recipe called for sweet Italian sausage,
but I used ground turkey instead.
Cheese mixture
Add 3 cans of fire roasted tomatoes to Dutch Oven and cook for an additional 5 minutes
Boil twelve lasagna noodles for 8 minutes. I used whole wheat noodles
Ricotta mixture
Transfer sauce to a mixing bowl
Then in typical lasagna fashion, start layering with meat sauce first
Then noodles
The ricotta mixture
Then a layer of cheese mixture
Do this two more times.
Three layers
Then transfer your Dutch Oven to a preheated oven at 400 degrees for 35 minutes. I did mine for 37.
All done. I let it rest for ten minutes before trying.
Scoop some out
And enjoy.
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- Apr 20, 2013
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When the desert nights are 14-15 hours long, soup is good.
You take this (smallest turkey I have cooked in over a decade, a measly 15 lbs...), anyways, you take the carcass of this right after you carve it and let it simmer for as many hours as you have before you leave for the desert.
You stash that stock in a tupperware and put it in the bed of your truck, drive down south a few hours in the dark and into a snowstorm.
Leave it packed in snow overnight or a couple of days- I lost track...
Keeping it cold, but not frozen.
Then you break out the stove at sunset, heat it to a rolling boil, drop in some leftover turkey and ham. Bring it back to a boil, and then add some frozen peas and carrots.
You might need a good windbreak, since temps of 30d and breezy are not prime for camp stoves.
Then you serve it in these dinky-cup things, because you forgot to pack real bowls. It is best eaten just as the sun is setting.
You can top it with hot sauce, or cheese, or my homemade cranberry sauce with some habanero this year for extra kick.
You can include some spare rolls on the side too.
Hopefully your son and nephew forgive you for bringing crappy bowls- but at least there were 3 of them and 3 of us, so we didn't have to share.
Your son may also wish that you had brought the promised can of cream of chicken soup to make it a creamy soup.
He still will probably eat it and then eat more until all of the soup was gone.
Then you drink cider and sit in the dark on the rim for as long as possible, until your fingertips freeze, because you know that even then it is only 7:02pm and the sun does not come up for 12 more hours... and 12 hours is still a long time in a sleeping bag.
You take this (smallest turkey I have cooked in over a decade, a measly 15 lbs...), anyways, you take the carcass of this right after you carve it and let it simmer for as many hours as you have before you leave for the desert.
You stash that stock in a tupperware and put it in the bed of your truck, drive down south a few hours in the dark and into a snowstorm.
Leave it packed in snow overnight or a couple of days- I lost track...
Keeping it cold, but not frozen.
Then you break out the stove at sunset, heat it to a rolling boil, drop in some leftover turkey and ham. Bring it back to a boil, and then add some frozen peas and carrots.
You might need a good windbreak, since temps of 30d and breezy are not prime for camp stoves.
Then you serve it in these dinky-cup things, because you forgot to pack real bowls. It is best eaten just as the sun is setting.
You can top it with hot sauce, or cheese, or my homemade cranberry sauce with some habanero this year for extra kick.
You can include some spare rolls on the side too.
Hopefully your son and nephew forgive you for bringing crappy bowls- but at least there were 3 of them and 3 of us, so we didn't have to share.
Your son may also wish that you had brought the promised can of cream of chicken soup to make it a creamy soup.
He still will probably eat it and then eat more until all of the soup was gone.
Then you drink cider and sit in the dark on the rim for as long as possible, until your fingertips freeze, because you know that even then it is only 7:02pm and the sun does not come up for 12 more hours...
and 12 hours is still a long time in a sleeping bag.
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- Dec 23, 2013
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- 4,069
Gimpy Winter Beef Stew
You can only make this recipe if you have a sore foot.
This recipe is a basic beef stew, nothing fancy. I'll once again be using my stove top Dutch oven to make the stew, so let's get started.
The recipe calls for two pounds of stew beef. @Rockskipper was supposed to hand deliver some stew bison, but she must have taken a wrong turn at Albuquerque.
You want to add three tablespoons of vegetable oil - I used 1 of vegetable oil and two of olive oil. After the oil has heated, brown the stew beef in the Dutch oven. I did this in two one pound batches.
Once browned on all sides remove the beef from the Dutch Oven and place on a plate
You then add four beef bouillon cubes to four cups of hot water in a bowl to dissolve the cubes.
Then add the broth back to the Dutch Oven along with the beef. Then add one teaspoon of dried rosemary, one teaspoon of dried parsley, and 1/2 teaspoon of pepper.
Bring to a boil, then reduce heat to a simmer and cover. Simmer for one hour.
In the meantime, you want to chop up four carrots, four ribs of celery, one yellow onion, and the recipe called for three large potatoes, but I used seven medium red potatoes instead.
Once all the veggies are chopped, mix two teaspoons of corn starch with two teaspoons of water in a small bowl
After and hour of simmering is up, add the vegetables and the corn starch mixture to the Dutch oven.
Bring back to a boil once again, and then back off the heat to a simmer. Cover and let simmer for one more hour.
Finni!
Served with some jalapeño cheese bread.
Now go elevate that foot!
You can only make this recipe if you have a sore foot.
This recipe is a basic beef stew, nothing fancy. I'll once again be using my stove top Dutch oven to make the stew, so let's get started.
The recipe calls for two pounds of stew beef. @Rockskipper was supposed to hand deliver some stew bison, but she must have taken a wrong turn at Albuquerque.
You want to add three tablespoons of vegetable oil - I used 1 of vegetable oil and two of olive oil. After the oil has heated, brown the stew beef in the Dutch oven. I did this in two one pound batches.
Once browned on all sides remove the beef from the Dutch Oven and place on a plate
You then add four beef bouillon cubes to four cups of hot water in a bowl to dissolve the cubes.
Then add the broth back to the Dutch Oven along with the beef. Then add one teaspoon of dried rosemary, one teaspoon of dried parsley, and 1/2 teaspoon of pepper.
Bring to a boil, then reduce heat to a simmer and cover. Simmer for one hour.
In the meantime, you want to chop up four carrots, four ribs of celery, one yellow onion, and the recipe called for three large potatoes, but I used seven medium red potatoes instead.
Once all the veggies are chopped, mix two teaspoons of corn starch with two teaspoons of water in a small bowl
After and hour of simmering is up, add the vegetables and the corn starch mixture to the Dutch oven.
Bring back to a boil once again, and then back off the heat to a simmer. Cover and let simmer for one more hour.
Finni!
Served with some jalapeño cheese bread.
Now go elevate that foot!
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- Apr 20, 2013
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Looks similar! That is a great meal for the current weather.
Just how gimpy? I hope you heal fast.
You can only make this recipe if you have a sore foot.
Just how gimpy? I hope you heal fast.
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- 4,470
Albuquerque? I thought you said Yellowstone (they sound a lot alike). It's taking a long time on snowshoes.The recipe calls for two pounds of stew beef. @Rockskipper was supposed to hand deliver some stew bison, but she must have taken a wrong turn at Albuquerque.
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