Meals Eating Now MISC edition!!

[PAU1]

Brined and dredged spicy chicken breast
Bacon fat roasted potato and red onion quarters with onion, garlic, and chive greek yogurt sauce
Blue cheese and bacon brussel sprouts

[cjmadscientist]

Really enjoying this lately.

I've been covering my chicken thighs in this



https://www.dennymikes.com/wp-conten...et-7oz-Rub.jpg

I'll try yours, of course

[TrinnieBuu]

Homemade pho by my mom when I was home for the break. She gave me her recipe and said I could use the instant pot to try and save time on making broth. Would make this go from 12 to 3h to make.

[EvanAlmighty]

Homemade pho by my mom when I was home for the break. She gave me her recipe and said I could use the instant pot to try and save time on making broth. Would make this go from 12 to 3h to make.

[img]https://i.imgur.com/Zl8gEqq.jpg[/i mg]

any tips of pho or ramen dishes?

I'm a fan of those and never really attempted to make them

[cjmadscientist]

How do you do your chicken thighs, beyond this seasoning? They just taste so oily to me.

skin on, 425 for 30 minutes after covering in the seasoning


also like to braise them in a saute pan with caramelized onions with butter and a bit of extra chicken stock

also braise them with canned tomatoes, salt/pepper and carm onions for a more italian feel


you say "oily" I say "not dry as f**k like breast", love thighs

[StoliFun]

Happy gluten free Friday. I had a bbq pork loaded baked potato with a side of California blend.

[TommyRO]

No steak for me

[thenamenottaken]

Pizza time, bitches! Was craving a white pizza, which no one makes (at least a good one) around here. Been a while since I made one so figured I'd give it a go. Was a tad off on my dough which made it a little flat. Not my best work by far but was delicious.

- Olive oil base
- Minced garlic
- Caramelized red onions
- Green pepper
- Mozzarella
- Grated parmesan
- Dollops of ricotta (which I blend with herbs, garlic powder, parm and mozz)
- Roma tomatos

I also mix in herbs and garlic powder into the dough just to give it a little more flavor. Going to dial in my dough tomorrow as it's pesto chicken on deck.

[thenamenottaken]

That looks really flavorful! Good white pizza does seem really tough to come by. Have you ever tried a clam pizza?

Thanks! Back in the day I managed a pizza restaurant where we made the best white pizza ever. That's basically what I made last night. Only thing missing was the fresh basil on top but the stuff they had at the store was crap, so I skipped it. And no, I don't really do fish. Sushi, fish 'n chips and smoked salmon is about all I eat. Seafood allergies run in my family so I pretty much have to stick to safe stuff.

[StoliFun]

Salmon cooks up nicely in ghee.

[PAU1]

Eggs over a roasted potato hash with brussel sprouts, onion, and bacon.

[TrinnieBuu]

any tips of pho or ramen dishes?

I'm a fan of those and never really attempted to make them

RR might be your girl for ramen.

Tips from my mom: char your aromatics before putting it in the broth (she sears star anise and coriander seeds in a pan, the onion and ginger goes on direct fire until bits and pieces are charred). Par boil your bones and meats (outside of sirloin for rare steak) for 20 minutes then rinse them really well under water to get rid of grainy bits. Use a lot of bones, 5-6 lb of marrow bones for 10-12 quart of water. Always use fish sauce to adjust saltiness, not soy sauce (if you can find Chinese rock sugar that is great to balance the broth). If you can’t find narrow bones, beef ribs work too. She doesn’t like her pho too fatty, so she also pops the broth into the fridge for a couple hours and remove any fat that solidified at the top.

That’s about it I think.

[Aristotelian]

Salmon cooks up nicely in ghee.

Looks great but where's the rest of it?




For the Misc chefs: what would you recommend (no pressure cooker yet) for the ultimate, well balanced (macro wise - heavy protein is fine) one pot (dutch oven especially) meals? I made chicken biryani again this last weekend but it is essentially a fancy chicken/rice. Not much in the way of veg (garlic and onion...yeah). Would be delighted if you folks could share some tips. I do big one pot batches for my lunches at work during the week.

[martoch]

Tried these for the first time this weekend - fuking amazing!

[StoliFun]

Salad




Mac and cheese with mushrooms and topped with panko




Honeycrisp apple slices and some strawberries

Looks great but where's the rest of it?




For the Misc chefs: what would you recommend (no pressure cooker yet) for the ultimate, well balanced (macro wise - heavy protein is fine) one pot (dutch oven especially) meals? I made chicken biryani again this last weekend but it is essentially a fancy chicken/rice. Not much in the way of veg (garlic and onion...yeah). Would be delighted if you folks could share some tips. I do big one pot batches for my lunches at work during the week.

Unstuffed cabbage casserole.

Also, look up something called bigos. It's a Eastern European hunters stew of meats, sausages, sauerkraut, cabbage, and Marxism.

[PAU1]

Cauliflower gnocchi, parmesan, balsamic, over easy eggs

[PAU1]

Instant Pot chicken thighs and artichokes with basil, roasted potatoes. Talenti Peppermint Bark Gelato not pictured.

[img]https://i.imgur.com/5Zpsefc.jpg
How do you cook your cauliflower gnocchi without it turning to mush? Is this the Trader Joe's one?

Yeah, TJs. If one is counting calories, it's 300cals for the whole bag. I tried both butter and oil. Both good used sparingly. Highly recommended.

Spoiler!

1-2 tablespoons butter or oil
1 teaspoon freshly cracked black pepper
1/2 package cauliflower gnocchi (I got this at Trader Joe’s)
2 tablespoons finely ground parmesan
salt, to taste
In a non-stick skillet, heat up the butter and pepper over medium high heat. The warm butter will warm up the pepper and become more fragrant and pepper-y. Add the gnocchi, frozen from the bag, and fry until golden brown and crispy, flipping once, about 2-3 minutes per side. Remove from the heat and toss quickly with the parmesan. Taste and season with salt and extra pepper if needed. Enjoy immediately!

[StoliFun]

Wanted to fire up the grill before this cold front came in.

Drumsticks and kielbasa.




Top sirloin steak

[Voidgaze]

Used the seasoning that you recommended StoliFun. Turns out they have a pre packaged version at HEB lol. I tried to find the one redraider86 told me about, but looks like they don't sell it there. Maybe Sprouts will have it.

Anyways I decided to make chicken wraps on naan bread. It's so soft and fluffy, and the texture went so well with everything packed in there.

Cucumbers, onion, and tomato topped off with a bit of chipotle ranch dressing. Not bad at all. To be honest, I had no idea what I was going to make out of all of the chit I bought at the store, thankfully it came out okay LOL.




Something tells me I'm going to be just fine when I finally get my own place.

[StoliFun]

Fiber and antioxidants and stuff




Reverse seared pork chop

Used the seasoning that you recommended StoliFun. Turns out they have a pre packaged version at HEB lol. I tried to find the one redraider86 told me about, but looks like they don't sell it there. Maybe Sprouts will have it.

Anyways I decided to make chicken wraps on naan bread. It's so soft and fluffy, and the texture went so well with everything packed in there.

Cucumbers, onion, and tomato topped off with a bit of chipotle ranch dressing. Not bad at all. To be honest, I had no idea what I was going to make out of all of the chit I bought at the store, thankfully it came out okay LOL.
[img]https://i.imgur.com/eWEXzZa.jpg[/mg]
[img]https://i.imgur.com/thvY3zh.jpg[/mg]
[img]https://i.imgur.com/iYuj40D.jpg[/mg]

Something tells me I'm going to be just fine when I finally get my own place.

Looks great.

And yeah you'll be fine. You'll just miss the hell out of that gas stove and all the counter space.

[Voidgaze]

Fiber and antioxidants and stuff

[img]https://i.imgur.com/wUCRDhz.jpg?1[img]


Reverse seared pork chop

[img]https://i.imgur.com/Y6tlNCQ.jpg[img]

[img]https://i.imgur.com/dcZar9I.jpg[img]




Looks great.

And yeah you'll be fine. You'll just miss the hell out of that gas stove and all the counter space.

Actually it's an electric stove and I HATE it...

Brb no stove top temp labels
Brb only Low, Med, High
Brb Low is medium, Medium is high, and High is extra fukn hot

Fuk Whirlpool. Srs

I'll miss the counter space for sure lol. I wanna do steak next, but it scares me for some reason.

[PAU1]

Chicken, tzatziki, olives, and dolmas over lettuce dressed with balsamic.

I also got a few bags of venison jerky from a buddy:

[Aristotelian]

I do a ton of one-sheet dinners. Things like salmon, leeks and potatoes. Chicken breasts, brussels sprouts, carrots. Chicken sausage, roasted red peppers, cauliflower rice. Basically a protein, something cruciferous, and something else. I'm racking my brain here but I really don't have much that's in a pot that's not the instant pot.

One-sheet (baking tray?) isn't enough for me to prep for 5 lunches, but I take your point. What I've been doing is a full Le Creuset Dutch Oven (the larger size, not oval though), and that's enough for Sunday's dinner plus 5 lunches throughout the week. I'll look at 'tray' prep too and see if I can make something work.

Unstuffed cabbage casserole.

Also, look up something called bigos. It's a Eastern European hunters stew of meats, sausages, sauerkraut, cabbage, and Marxism.

The Marxism is probably why attempts at bigos in the past (I tried FoodWishes' - it was far too 'fatty' and 'heavy' for me) didn't go down so well. I need to do something like a gumbo...it's winter - I'll think of something.

It's going to be a great Saturday.

It already is a great Saturday:



Though wife is coughing up some green phlegm... :/

[TrinnieBuu]

Made pho with the instant pot.



Everything I found online said to set it on high pressure for 1.5h. But I did 30 minutes, took the beef chuck out bc I want that to be sliceable (traditionally it should be flank but couldn’t find any), also took aromatics out bc... they’ve done their job at that point. Left the bones in and set it for another hour.

Final product:



Not as aesthetic as my mom’s pho bc where I live it’s 15F and fresh herbs don’t exist anymore (also no Asian market so things like Thai basil and culandro aren’t easy to find). Doesn’t taste as good as hers either. BUT for my first attempt ever it’s actually decent. Will try again in a couple weeks and play with aromatics.

[Aristotelian]

@Red: that was at a local place and the dish was a 'trio of rabbit'. I had just gone there after the gym and felt like it lacked salt but the cabbage + rabbit wrapped was awesome. So was the rabbit leg confit.

@Trinnie: mirin' your spice rack. Can you link it? I'm in desperate need of spice organization.

Also...I had no idea what you meant by an InstantPot so I just googled it. You recommend this over a traditional pressure cooker? Was going to get a big Fissler...

[StoliFun]

Instant pot pulled bbq chicken thighs in stuffed baked potato form

Also...I had no idea what you meant by an InstantPot so I just googled it. You recommend this over a traditional pressure cooker? Was going to get a big Fissler...

I have a knockoff instantpot. Compared to a stovetop pressure cooker, it requires a lot less attention. I dont have to fiddle with the burner to maintain temp/pressure. I can just dial that stuff in and let the gizmo do the work.

Mine doesn't have an automatic pressure release, but better models do, which means you can start them and safely walk away to do other stuff knowing it'll depressurize itself and not blow up.

[StoliFun]

On top of the burger and under the cheddar are some roasted chiles.

More Instant Pot fun...Red Thai Coconut Curry

[img]https://i.imgur.com/JJOG9R0.jpg?1[mg]

:

Looks great. I have something similar planned for Saturday.

[StoliFun]

Pork tenderloin with mustard horseradish cream sauce. And salad stuff.

[StoliFun]

@Stoli - Mustard Horseradish Cream Sauce....oh lawd. I could smother everything with that deliciousness.

I absolutely will be smothering everything with it in the future.

https://www.allrecipes.com/recipe/22...erloin-diablo/

I used coarse grain mustard instead of dijon and omitted the cayenne. Was excellent.

[StoliFun]

I can't stop eating these effing salads, they are so good and who have I become that I'm raving about freaking salads!?

I feel you. Tried a new olive oil packed brand of tuna this evening. Was good.