What did you cook today?

Grilled Marinated Salmon, with steamed potatoes from my garden and string beans.

 

today was steak and tomato day

i picked up some really thin sliced inside round sandwich steak at the store and chunked up some tomatoes then fried them together with garlic some spices some celery and a bit of ketchup and soya sauce

 

I grew up in Maine but can't eat Lobster or Crab do to allergies. I usually start throwing up before I even swallow. Clams, shrimp, and scallops I'm fine with though.

C/S,
Rev J

 

That is not Lasagna, sorry.

 

Pork chops and apple shaus

 

As promised, home made pizza. This one has...
Onion
Green capsicum
Mushrooms
Ham
Salami
Roast chicken
Olives.



And my "what are you drinking right now?" is photobombing

 

What is a lasagna then? Perhaps I should have called it a lasagne?

 

it sounds kind of like a lasagna/moussaka hybrid with the eggplant, which is absolutely not a bad thing. It sounds really good actually and I think ill add it to my list of recipes to try.

as for me, I am currently making a chicken bone broth to use for chicken and dumplings tonight

 

You gotta add your own spin to meals!

 

Adding eggplant to something that is baked does not a Moussaka make. Literally no other shared ingredients. Also, the definition of a lasagne is a baked dish made with flat noodles. There aren't really any rules on what you can put in it, other than the need for lasagna noodles in some sort of baking dish.

 

Yum!
I mean the pizza...I'll pass on the fruity malt liquor :-d

 

The first written lasagne recipe was a bechamel ragu layered thing but that doesn't mean it was the first lasagne and it doesn't mean it is the only type. Not only does the recipe actually change drastically in different regions of italy, but it, like most other recipes, has evolved and transformed as it was shared with the world. So yes, what I made was a lasagne.

 

I made the eggplant today. I cut the pieces about 1/2 thick, salted and peppered them then oiled each slice with olive oil. I cooked one side for 20 minutes at 192C (375F) then flipped them over and sprinkled smoked paprika on the other side, oiled them and baked for another 20 minutes. For the last 5 minutes I added gouda cheese and topped with thinly sliced tomatoes and fresh basil and broiled until the cheese was melted. Man it was good! The savoury and sweet flavour of the eggplant and the earthiness of the paprika, contrasting with the acid of the tomatoes, along with the nutty cheese… Yum! I’m not on my laptop so I can't process the pic. I'll try put it up tomorrow.

 

Yep, what you made is lasagna in my book.
Where I get a little irked is when someone makes "Mexican lasagna"
Puuhleezz! Just call it a Mexican casserole. Or more tastefully an 'enchilada torte'

 

Back to the onions… I still haven't found that video but I came across an easier way to make caramelized onions. In the slow cooker! No fuss no muss. I'm going to try this tomorrow but I’ll make a small batch in my little crockpot. l'll let you know how it comes out.

And you can freeze them!

Freeze them in containers or bags of multiple sizes: ice cubes of caramelized onions are great for last-minute burger and sandwich toppings, cup-sized portions can be used for pizza and pasta toppings, larger containers are perfect to throw directly in a soup.

They also mention that onions are 95% water hence the drastic shrinking.

Here's the recipe I found.

----------------------------------

How To Caramelize Onions in the Slow Cooker

Ingredients

3 to 5 pounds yellow onions (4 to 5 large onions)
3 tablespoons extra-virgin olive oil or melted butter
1/2 teaspoon salt

Equipment

Chef's knife
Cutting board
4-quart to 6-quart slow cooker

Instructions

1. Thinly slice all the onions: Peel and thinly slice all of the onions into half moons. Transfer all the onions to the slow cooker — the slow cooker should be half to three-quarters full.

2. Toss onions with the olive oil: Drizzle the olive oil or melted butter and the salt, if using, over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil.

3. Cook for 10 hours on LOW: Cover the slow cooker and cook for 10 hours on LOW. If you're around while the onions are cooking, stir them occasionally — this will help them cook more evenly, but isn't strictly necessary. After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. If you like them as they are now, stop cooking and pack them up.

4. Optional — cook an additional 3 to 5 hours with the lid ajar: If you'd like jammier, more concentrated onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good to you.

5. Refrigerate or freeze the onions: Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers. If any liquid remains in the slow cooker, transfer the liquid to a separate container — this can be used as cooking broth in another recipe. Onions will keep in the refrigerator for one week or in the freezer for at least 3 months.

 

I put the leftover Brown Sugar Balsamic Pork Loin in a great big pot of water that's slowing boiling with onion, carrots, and new potatoes.



EDIT - It is, without a doubt, the best stew that I have ever put in my mouth!

 

I had a hodgepodge breakfast today. I shredded potatoes and onion and made hash browns, fried an egg over easy, and heated up leftover eggplant from yesterday, with a few strawberries. The soft yolk oozing over the hash browns tasted delicious and the smoky eggplant complemented both.

 

That breakfast looks FANTASTIC lucy! Hash browns are something that I can never get quite right for some reason, but I love them so much. I know it's a pretty easy recipe but I'm seriously hash brown challenged. Anyways, this picture has me drooling right now.

 

That looks so good, I could eat it before it was baked.

 

Omg, I won't be able to concentrate at work tomorrow because of this thread.