Sounds very tasty; enjoy.
Any garlic? In my experience garlic goes exceedingly well with any of sautéed or grilled or baked mushrooms and onions.
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What is/was for dinner?
- Thread starter Gutwrench
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Sounds very tasty; enjoy.
Any garlic? In my experience garlic goes exceedingly well with any of sautéed or grilled or baked mushrooms and onions.
Hope you enjoyed it.
As I was out this for a while afternoon, plans for a series afternoon's cooking were put to one side.
A chicken, and andouille sausage dish. With onions, peppers, garlic, peas, rice, stock, saffron, (among other ingredients).
The most basic roast, cream of mushroom soup, a packet of dry onion soup mix, carrots, and I would have added new potatoes, except I’m going to boil some sweet potatoes to eat with it. I’ll check back in 8 hours. ?
Try Costco’s cauliflower crust cheese pizza. It’s really good. I put pepperoni on it.
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I sautéed a few chicken thighs (in olive oil and butter), until golden then removed them from the copper sauté pan, setting them aside.
Next, four andouille sausages (already sliced) were lightly browned in that same pan, and then removed and set aside.
Diced onions and shallots were added to the copper pan, - a large plateful - and softened, whereupon ten fat garlic cloves (minced) were added, as was a sliced red bell pepper.
Smoked, sweet Spanish paprika (pimentón) was added and stirred to the onion, garlic and pepper mix. Saffron strands (around a quarter of a teaspoon) in heated water were next added, as was a dessertspoon of tomato puree, a tin of Italian cherry tomatoes, sea salt, freshly ground black pepper, and a half a dessertspoon of organic brown sugar.
Stock was then added, and the chicken and andouille sausage returned to the pan where they will simmer for the next hour or so.
Peas, and file powder shall be added in due course.
Rice (standard long grain rice, already soaking in water) shall then be cooked in the rice cooker.
Next, four andouille sausages (already sliced) were lightly browned in that same pan, and then removed and set aside.
Diced onions and shallots were added to the copper pan, - a large plateful - and softened, whereupon ten fat garlic cloves (minced) were added, as was a sliced red bell pepper.
Smoked, sweet Spanish paprika (pimentón) was added and stirred to the onion, garlic and pepper mix. Saffron strands (around a quarter of a teaspoon) in heated water were next added, as was a dessertspoon of tomato puree, a tin of Italian cherry tomatoes, sea salt, freshly ground black pepper, and a half a dessertspoon of organic brown sugar.
Stock was then added, and the chicken and andouille sausage returned to the pan where they will simmer for the next hour or so.
Peas, and file powder shall be added in due course.
Rice (standard long grain rice, already soaking in water) shall then be cooked in the rice cooker.
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The rice is now cooking, and the aroma from the chicken (and andouille sausage) casserole is divine, perfect fare for a cold, wet and miserable evening.
What I had in mind was something akin to a gumbo - as I wanted a rich, warming stock, rather than simply a tasty chicken, sausage and rice dish - when I would have prepared a paella, or something not too dissimilar to a jambalaya - but without having to go to the trouble of preparing a roux.
And yes, actually, it was absolutely delicious.
Not only that, I have seconds for tomorrow.
Seconds are best because most of the work has already been done. And sometimes seconds can taste even better.
Seconds are best because most of the work has already been done. And sometimes seconds can taste even better.
With stews, casseroles, etc, seconds do taste even better because the flavours have had time to mix, meld, and marry overnight.
So, fresh rice, or perhaps roasted or boiled potatoes, tomorrow.
As you say, the actual work (which did take some time today - but the day was miserable and cold, besides, the prep and cooking kept me gainfully and cheerfully occupied, and I wanted something spicy and soothing and warm), is done; tomorrow, all this needs is to be re-heated.
Made this amazing chili with large chunky chuck steak, ~20 dry seasonings, a few different tomato products, a base of onion, celery, garlic, a little cookoff from browning the steak (it was almost like a roux, like a ), then the mix got __chocolate__, so it's got a bit of a mole flavor, it's tomato based, but very dark, rich, and it's been cooking for 6 hours (the house smells incredible)
Then our friend/neighbor brought over a big jar of his famous-around-here crab bisque.
I'll be double bowling tonight
(the house smells incredible)Then our friend/neighbor brought over a big jar of his famous-around-here crab bisque.
I'll be double bowling tonight
As I had rice left over from yesterday (when I had the seconds of my chicken and andouille sausage dish), I decided to prepare homemade egg fried rice today.
Eggs (free range and organic) were sort of scrambled, then put aside, and chopped roughly; next, very finely diced onions and garlic were sautéed over a high heat until soft, after which a cup of peas were added briefly.
I had forgotten that I didn't have carrots, otherwise, a finely shredded carrot would have joined the other vegetables.
The cooked rice was added to the pan, with the vegetables, and broken up, whereupon the eggs were then returned to the same pan.
After a few minutes, oyster sauce (around two dessertspoons) and soya sauce (two dessertspoons) were added, and, just before serving, a drizzle of sesame oil was poured over the dish.
Eggs (free range and organic) were sort of scrambled, then put aside, and chopped roughly; next, very finely diced onions and garlic were sautéed over a high heat until soft, after which a cup of peas were added briefly.
I had forgotten that I didn't have carrots, otherwise, a finely shredded carrot would have joined the other vegetables.
The cooked rice was added to the pan, with the vegetables, and broken up, whereupon the eggs were then returned to the same pan.
After a few minutes, oyster sauce (around two dessertspoons) and soya sauce (two dessertspoons) were added, and, just before serving, a drizzle of sesame oil was poured over the dish.
That sounds pretty good, something like we would cook as well. It is a great idea to use up whatever you have on hand and an egg and rice and some sauce. Booma' your best meal in weeks.
I still don't know why we can't work cheese into this thing, too >> ??? Maybe some coconut milk, hmmm.
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Well, I was debating preparing the standard classic bacon, egg and sausage, - which I haven't had in an age, and which is a lovely brunch on Sunday, sometimes, but thought to use up the rice as I had all of the ingredients (apart from carrots, which I didn't notice until I went to look for a carrot) readily to hand.
It was very tasty, and I finished it all.
Tomorrow, then, I shall treat myself to fried bacon, egg and sausage (possibly with fried tomatoes, as well).
Dinner was sautéed bacon, and sausage (both bought from the meat stall in the farmers' market, where they sell meat from animals they rear, - ethically and in a manner that is environmentally aware - slaughter and age themselves), plus sautéed tomatoes (organic, also from a different stall in the farmers' market, from people who grew the tomatoes themselves) and eggs (free range and organic), collected from hens owned by one of the stalls in the farmers' market, who also sell vegetables, including tomatoes.
A basic, but classic dish, one that works best when the ingredients are first rate, as they were this evening.
A basic, but classic dish, one that works best when the ingredients are first rate, as they were this evening.
My favorite Vietnamese restaurant for Bone in Rib Pho with fresh noodles.
You get the better noodles if you ask for fresh noodles. Beef is super tender and falls off of bone.
You get the better noodles if you ask for fresh noodles. Beef is super tender and falls off of bone.
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Scrambled eggs with onions last night. That hit the spot nicely.
Mom wanted toast instead, so that is what she got.
Mom wanted toast instead, so that is what she got.
Scrambled eggs with onions last night. That hit the spot nicely.
Mom wanted toast instead, so that is what she got.
Scrambled eggs can hit the spot surprisingly often, can't they?
And I have to say that your mother has a point; sometimes, toast (hot, buttered toast) works exceptionally well with scrambled eggs.
Agreed on all.
I think I finally figured the key to making great scrambled eggs, heat up the pan low, slowly melt the butter and cook the eggs on low heat with the lid on.
Yes, key is to heat up pan just enough that butter melts then once you see the butter starting to bubble you add the eggs. To get it just right would be so that within 10 seconds of butter hitting pan it starts to bubble then add eggs