What's Cooking?

[scatman]

Tonight's dish is a garbanzo bean, chorizos soup.



Ingredients -

1 lbs. dry garbanzo beans, soaked overnight
1 medium yellow onion, chopped
1 celery stalk, chopped
5 leeks. chopped
4 carrots chopped
1 package of cubed ham
12 cups of chicken broth
3 chorizos, sliced into 1/4 inch rounds. ( I only used two)

This recipe is supposed to be done in a pressure cooker, but I modified it for my Dutch ovens. I also added four chopped Yukon gold potatoes even though the recipe didn't call for them.

Soak the chickpeas overnight


Simmer the beans for two hours


Brown the sliced chorizos


Chop the vegetables


Combine and cook for eight minutes. At this point I realized that I would need a second Dutch oven to hold all of the ingredients


Cube four Yukon gold potatoes


I divided everything between the two Dutch ovens


And then I simmered the soup for another 35 minutes until the potatoes where soft


Dished it out into a large bowl and had some jalapeño cheese bread with some added jalapenos on it.

 

[scatman]

Not much of a corn beef and cabbage kind of a guy, even on St. Patrick's Day, so I made some (Irish?) chili. I've posted this recipe before, but this time I added a green bell pepper to the mix, and I switched out black beans for kidney beans, and instead of a small can of mushrooms, this time I used a large can.







I then topped the bowl off with some Cache Valley Colby and Monterey Jack Cheese.

 

[kwc]

You lost me at mushrooms … but it does look really tasty!

 

[scatman]

You lost me at mushrooms … but it does look really tasty!

Mushrooms are optional.

 

[Ugly]

Last night, I made enough souvlaki for a whole week... It will give my wife something to eat with salad while I work events the next four nights in a row.


A week or so ago there were some peach bourbon babyback ribs.



I was not patient enough and only got these to 197d... some were perfect, some needed to get to 201d, but they were good. Sprouts are good when you char them crispy beyond recognition
The whole meal was also less than the cost of 1 steak.

 

[Ugly]

This also reminds me, there was some good food had in SE Utah what was now a few weeks ago:

Some golden curry in the Needles... and plenty of Easter candy, like Peeps and cadbury eggs.


Clamatoes and homemade chili with dogs... Those might be circus peanuts in the background of the pic too.


Philly Cheese steaks with provolone... not cheez whiz- IYKYK


Also calling back my younger years, the classic Dinty Stew with instant rice and cornbread muffins.

 

[SteveR]

Good to see some proper camp grub! I always shake my head at friends who go with freeze dried backpacking meals when car camping.

 

[scatman]

This also reminds me, there was some good food had in SE Utah what was now a few weeks ago:

Some golden curry in the Needles... and plenty of Easter candy, like Peeps and cadbury eggs.
View attachment 130332

Clamatoes and homemade chili with dogs... Those might be circus peanuts in the background of the pic too.
View attachment 130333

Philly Cheese steaks with provolone... not cheez whiz- IYKYK
View attachment 130334

Also calling back my younger years, the classic Dinty Stew with instant rice and cornbread muffins.
View attachment 130335

All of this looks delicious. I may need to hire you for my next car camping trip. You do know that circus peanuts make the meal?

 

[Ugly]

All of this looks delicious. I may need to hire you for my next car camping trip. You do know that circus peanuts make the meal?

From his job description on his defunct webpage:
Chef Ugly is usually good to go with just good campsites, good food, and good company. He rarely charges, unless there are outrageous requests or you want to tip him bc he does an Onion Train or flips shrimp into your mouth. He does also really enjoy sugar and sweets... or ribeyes and scallops...

Maybe next desert season I will get you to come along with us to the desert. It really is conducive to great food, and circus peanuts.

 

[scatman]

Getting to that time of year when I put the Dutch oven away, but before I do, tonight's meal is called Campfire Dutch Oven Corn Bread Chili. Of course, I'll be using my stovetop and not an open campfire. I have never made this recipe before, so it should be interesting.

The recipe is as follows:

- 1 TBS of olive oil
- 1 1/2 lb. of ground turkey (I only used one pound)
- 1 onion diced (I used a yellow onion)
- 1 red bell pepper diced (I added an additional orange bell pepper to mine)
- 1 anaheim chile, seeded and diced
- 1 jalapeno pepper, diced
- 4 cloves of garlic minced
- 2 TBS chile powder
- 1 tsp cumin
- 1/2 tsp of salt
- 15 oz can of black beans, drained
- 15 oz can of tomato sauce
- 15 oz can of diced tomatoes (I used garlic and fire roasted diced)
- 3 oz chipotle chile in adobo sauce
- 4 oz green chiles, drained and diced
- 1/2 cup of water if needed
- 1 box of cornbread mix

Chop up your vegetables


And mince four cloves of garlic


Chopped veggies


Ingredients


Brown your turkey


Mix in vegetables and cook for about six minutes


Add the chili powder, cumin and salt


Add black beans, tomato sauce, diced tomatoes and chilis


And mix


Let simmer for 30 minutes to two hours. The longer you simmer the better it is supposed to be. I simmered mine for 60 minutes due to time restraints.

After 60 minutes of simmering


Mix the corn bread mix in a mixing bowl according to box directions, mine called for using 1 egg, 1/3 cup of milk and 1/3 cup of water.

Once mixed, pour over the chili.


With a spoon spread corn bread mix to the sides of the Dutch oven as evenly as possible, then cover and place in a preheated oven at 400 degrees for 26 minutes.

Not quite as brown on top as I thought it should be.


After spooning some out


Served with a slice of garlic bread.

 

[The Trout Whisperer]

That looks delicious!

 

[scatman]

When you ride a bike a good portion of the day, you get hungry, or at least I do. So tonight's meal is a chicken spaghetti made as usual in my Dutch oven. This is the first time that I have made this recipe.

This recipe takes some prep time which one should know before diving in, and there is also quite a bit of cleanup when you are done.

Ingredients:

1 1/2 pounds of chicken - I used closer to two pounds - four thighs and two breasts
1 pound thin spaghetti, broken into 2 inch pieces
2 cans of cream of mushroom soup
2 1/2 cups of sharp cheddar cheese - I used 2 cups of cheddar and 1/2 cup of pepper jack
1 small green bell pepper
1 red bell pepper
1 medium onion - I used a yellow onion
1 tsp of seasoned salt
1/4 tsp of cayenne pepper
salt and pepper to taste
I also added 1 small can of hot green chilis even though the recipe didn't call for it

Main ingredients




You begin by bring a large pot of water to a boil, then place the chicken in and boil for a few minutes then reduce heat to a simmer for 40 additional minutes.

Boiling chicken


While waiting for the chicken to cook, chop up the onion and the bell peppers.

After 40 minutes remove the chicken from the pot and shred and save two cups of broth for later


While shredding the chicken, boil the spaghetti in the broth al dente (six minutes in my case)


Strain the spaghetti once it is done


Mix the peppers, onions, shredded chicken, mushroom soup, seasoned salt, cayenne pepper, 1 to 2 cups of the broth, and 1 1/2 cups of sharp cheddar chees in a mixing bowl





Place the mixture with the spaghetti in the Dutch oven and mix. Sprinkle the last cup of cheese over the mixture. Place uncovered in an oven preheated to 350 degrees for 50 minutes.




After 50 minutes


Serve hot.


This turned out to be delicious. I will definitely add this to my fall/winter/early spring rotation.

 

[TractorDoc]

The time of year has come when I can once again make a contribution to this thread.

My submission will not be as sophisticated or filling as previous posts, but it turned out tasty just the same.

Step One: Foraging. Find Morel mushrooms.



Step Two: Preparation. Rinse, cut, and coat mushrooms in your choice of breading. No flour in the pantry meant that a mixture of breadcrumbs and parmesan cheese coated the morels.



Step Three: Cook. Frying the 'shrooms in olive oil.



Step Four: Enjoy the fruits (or fungus?) of your labor. A nice slice of spicy Aldi's cheese added in for a side. Fine dining if you ask me!

 

[scatman]

The time of year has come when I can once again make a contribution to this thread.

My submission will not be as sophisticated or filling as previous posts, but it turned out tasty just the same.

Step One: Foraging. Find Morel mushrooms.

View attachment 130824

Step Two: Preparation. Rinse, cut, and coat mushrooms in your choice of breading. No flour in the pantry meant that a mixture of breadcrumbs and parmesan cheese coated the morels.

View attachment 130825

Step Three: Cook. Frying the 'shrooms in olive oil.

View attachment 130826

Step Four: Enjoy the fruits (or fungus?) of your labor. A nice slice of spicy Aldi's cheese added in for a side. Fine dining if you ask me!

View attachment 130827

I'll bet those are tasty!

You need to dry some for our trip this summer.

 

[Bob]

I'll bet those are tasty!

You need to dry some for our trip this summer.

You may need the magic kind for Deer Creek

 

[scatman]

Well, since it is till apparently winter here in Utah, that means I can make another Dutch oven recipe, and you all have to suffer along with me?

Tonight's dish is mulligan stew.

You can just abut use anything in your fridge to make a mulligan. My ingredients were as folllows:

- beef
- chicken
- yellow onion
- lima beans
- green beans
- green peas
- carrots
- celery
- corn
- beef stock
- crushed tomatoes
- olive oil
- salt and pepper to taste


First brown the stew beef and chicken separately and set aside. Brown the yellow onion, then add the chicken and beef back to the
Dutch oven along with the beef stock - boil on medium heat for 30 minutes


Add the vegetables


And the potatoes and the crushed tomatoes. Simmer over medium low heat for 30 minutes


All done


Serve hot!


Hey @Rockskipper, you didn't put old pigweed in my mulligan stew did you?

 

[Ugly]

So my nephew wants to learn to cook. He got a recipe book for Christmas, and has not cooked more than boxed mac and cheese. I told him that recipes are just suggestions, so he calls the book he has a suggestion book.
He is out of school today, so I had him over to cook something simple that is in no suggestion book, but is something I have had for lunch since college. Korean inspired and loosely inspired food has been on the menu for decades.
Anyhow, this is what we did for lunch, so that I could get back to work.... or maybe I am working, typing this AND watching some Champs league soccer.

Here is the Suggestion:
One Wok Bulgkolgki Noodles

1/2lb Sirloin Steak, sliced thin, across the grain of course
½ tsp baking soda
1-2 T cornstarch
1 T Mirin
½ tsp MSG- optional
Vegetable or Canola Oil

Two slices of fresh ginger, flattened
1 large garlic clove or 2 small, minced
1-2 Servings thin spaghetti, or lo mein noodles
½ C carrots
2 C water or beef stock
1 T gochujang
4-5 T Bulgkogki marinade
1 T Oyster sauce (optional)
1 tsp Sesame Oil
1 T Sesame seeds
1 Green Onion, sliced

Directions:
Mix the steak with the baking soda, corn starch, Mirin, MSG and a couple of tablespoons of water. When the cornstarch, water and Mirin are combined knead it a little and set aside.

Heat up the wok on High

Once the wok is smoking hot, add Oil to coat the bottom. When the oil starts to glisten, drop in the steak and spread into one layer. Let it brown for 20-30 seconds, and then start stirring, do not worry too much about the bits stuck to the wok, let them brown, but not burn. Add a little water if they start to burn.

Remove the steak as soon as it starts to gray and is not red. You will cook it more at the end.

Add some of the water or beef stock and scrape up the bits off the bottom of the wok.

Add the garlic and ginger to the water that should be bubbling rapidly.

Add the carrots and let them cook for a minute before adding the rest of the water/stock.

Add the thin noodles and stir it into the boiling water.

Keep water on hand, in case the water evaporates before the noodles cook.

Add oyster sauce, gochujang and stir into the water.

Let the noodles cook until they are al dente, the water should be a thick slurry by that point, if not, add a ¼ C of water at a time until the noodles are cooked, but not too much water. Not mushy noodles... al dente....

Add the bulgkogki marinade, stir and then add back in the steak.

Once the sauce is as thick as desired, then turn off heat, drizzle with the sesame oil, and dish into bowls.

Top with sesame seeds and green onions.


We had no green onions on hand...



Success.

 

[SteveR]

"Cedar Mesa Tacos", at a great spot from about 10 days ago. A pound of lean ground beef, browned with onion, garlic, chili powder, cumin and hot pepper flakes. Then, simmered with the juice and some of the diced tomatoes from a can of fire roasted tomatoes. Meanwhile, Jo chopped lettuce, cilantro, red pepper and avocado, and grated some sharp cheddar cheese. With tortillas warmed in a small skillet, voila. Dinner in about half an hour! The remaining beef mixture along with tortilla chips and more lettuce will make a great lunch for the next day's adventure.

 

[gnwatts]

Brats.
Paired with a hearty burgundy.

https://www.facebook.com/video.php?v=421492707331017

 

[scatman]

After a nice day of hiking and a light lunch, I grilled up some burgers for Memorial Day. I dressed my burger up with a tomato slice, some red onions, green chili slices, and a couple of jalapeños. Sides of baked beans and sour cream and onion potato chips rounded out the meal, and it was all washed down with a mole porter from Bewilder Brewing.