Fifty Plus (50+) - Right now, what are you cooking

Inspired by DF's "How are you reading BF" thread

Right now, after coming in from a brisk 25km before it got dark, I'm cooking for the delightful geezette and myself.

Smashed spuds with a little olive oil and sea salt, ratatouille of vine tomatoes, courgettes, leek and capsicums in sesame oil, and seared lamb loin chops - just one per person, fat trimmed off, balsamic and tarragon crust

And a glass each of South African Pinotage

I love food - well, I love everything about it except the swallowing part! But that's another story;)

This is "Comfort Food" evening. Chicken pot pie with a real live home-built brown buttery crust. Crispy salad on the side made from the last of the garden greens; India Mustard. Croutons made from yesterday's home-fermented sourdough.

A scoop of whey protein powder dissolved in a half a glass of soy milk with a cup of vanilla yogurt and a few tablespoons of honey, a can of vanilla Ensure and a Lortab pill dissolved in hot water. Yummie. ;)

Daughter is round to cook dinner as it is cheaper for her to eat our food.

Pork loin- Roast potatoes- Sweet potato- and I am just about to look in the freezer for vegetable to go with the Fresh cabbage fronm the garden.

Just been informed that the pork loin will be cooked in a cream and garlic sauce and "Get your hands off the Cream"

Cook?

Just made up a batch of pancetta and put it in for curing...Then hang to dry. ready for xmas..

Bud

Just made up a batch of pancetta and put it in for curing...Then hang to dry. ready for xmas..

Bud

That's a long time to go without eating.

Don't cook at work.

That's a long time to go without eating.

There is enough fat so it will be worth it...

Lunch today (fixed, not actually cooked) was salad with lettuce, spinich, olives, green onions, mico-bell peppers, small vine tomatoes (the kind you buy with the vine still attached . . . remove vine before putting in salad!), wasabi peas, mixed with Trader Joe's Tuscan Italian dressing.

I (pretty much) always eat salads for lunch.

Rick / OCRR

Well- Its not right now but the last thing I cooked was a tamarind-marinaded blackened tilapia
with Indian spiced zucchini and tomatoes. I included poppadoms with a spicy mango chutney
as an appetizer.

I just asked the head chef what she's cooking us for dinner.

Her answer..."something".:rolleyes:

Well, No idea of what is for supper, but the last meal I cooked was steamed oatmeal for breakfast, with about 10 whacks of cinnamon from the shaker.

Such a thrilling life I lead.

You all are making me hungry...think I will warm up a Bierock that the youth group made for a fund raiser. They made thousands of em, literally...and hot ham and cheeze pockets using the same dough. and they made a lot of dough, both with flour and out of the hands of customers.

Right now, at this very moment, I am eating a small piece of Dove Dark Chocolate
<gulp> Well, I was

I'm cooking up some rice, and remaking some baked chicken breasts into chicken chop suey.

As a longterm single, I've developed several recipes that require little or no fussing, use only one pan (or dish), are tasty and freeze well.

Tonight, it's a favorite: "Chicken Ignore".

Serves: 2-4, depending on appetite
Prep time: ½ hour
Ignore time: 1 hour
Cook time: 1 hour

Main ingredients:


2 large boneless chicken breasts, cut into cubes
4 fist-sized potatoes, cut as you would for home fries
2 or 3 medium onions, diced
1 large bell pepper, gutted and diced
6 roma (plum) tomatoes, cut up
6-12 cloves of garlic, crushed


Mix vigorously in a large measuring cup:


100 ml olive oil
200 ml vinegar (I use some balsamic and some wine vinegars, you could also use lemon juice)
tarragon, enough to cover surface
commercial "Italian Seasoning" mix, (oregano, marjoram, thyme, basil, rosemary and sage), enough to cover the surface
commercial "Poultry Seasoning" mix, (thyme, sage, rosemary, black pepper and nutmeg), a tablespoon or so
a bit more black pepper


Method:


In a very large, non-stick sauté pan (I use a "chicken fryer" about 3" deep and 12" across) with a heavy, tight-fitting lid, pour in about half the herb/olive oil mixture. Save the rest for next time.
Add chicken, stirring to coat evenly. Spread in an even layer.
Add successive layers of potatoes, onions and garlic, green pepper, and tomatoes.
Cover and ignore for an hour or so. (Do not turn stove on yet!)
Turn on the burner to medium-low. (On my electric stove, about 3¼ on a scale of 10)
Ignore for 45 minutes. (This is harder than it seems, especially after 20 minutes or so.)
Reduce heat to simmer, uncover, stir
Allow excess liquid to boil off, about 15 minutes.
Serve.


Also works well with beef or lamb (with appropriate variation of the herb/olive oil mixture).

Debating between leftover soup and leftover ratatouille. I think the soup will win.

Chocolate for afters. Or maybe even chocolate before the soup.

You'll love these: cut up several potatoes in small pieces; cover with olive oil, Tony Chacheres seasoning, and rosemary; go ahead, get your hands in there and mix it all up! bake at 400 for about 30 minutes or until the edges begin to crisp. Pour some good honey on'm. They are scrumptious!

Wife is baking some pork chops resting on sliced apples, cinnamon.

Fresh cooked squash and whole-grain rice will round out the dinner.

You know that dog that's been chasing me on my rides?

Fresh mushroom soup made by yours truly (with help from bike slave and sous chef Cgallagh), a small spinach salad with tomato, apple and edamame. Mmm, mmm, good.

You'll love these: cut up several potatoes in small pieces; cover with olive oil, Tony Chacheres seasoning, and rosemary; go ahead, get your hands in there and mix it all up! bake at 400 for about 30 minutes or until the edges begin to crisp. Pour some good honey on'm. They are scrumptious!

Cgallagh uses that stuff on everything. I thought he was the only one.

Well- Its not right now but the last thing I cooked was a tamarind-marinaded blackened tilapia
with Indian spiced zucchini and tomatoes. I included poppadoms with a spicy mango chutney
as an appetizer.

I'll be right there for the leftovers. :D

I had to work tonight and my wife worked during the day so my son whipped up some Aussie Chicken for me and the wife.

A scoop of whey protein powder dissolved in a half a glass of soy milk with a cup of vanilla yogurt and a few tablespoons of honey, a can of vanilla Ensure and a Lortab pill dissolved in hot water. Yummie. ;)

OUCH! Considering that I've gained 6 pounds since September, maybe that's what I should have had for dinner. But, I had cut up grilled chicken, smothered with some kind of brown sauce, scalloped potatoes, okra and tomatoes, and a simple lettuce and tomato salad.

I did reach my mileage goal for the year today, so that should call for snacks to celebrate, right? Better not.....

Potatoes, carrots, onions, green peppers, spicy Italian sausage, mushrooms, clove of garlic. Simmered in the slow cooker all day. Just finished eating it for dinner. Enough left for another meal, too. Good stuff!

I'm injured, can use only my left hand. So my sister did the chopping and stirring. We made

trout fillets rubbed with oil, chili powder, garlic and thyme;
sweet potatoe cubes with the same seasoning blend;
and cauliflower coated with honey, mustard and turmeric.
Everything was roasted (separate pans) in a 450 deg oven.

It was easy, quick and real good. But a spinach salad with raisins would have finished it off nicely.

Chianti.