What did you cook today?

I'm going to make an Aussie Burger and some butternut squash soup next...without sweet potatoes in either.

 

That sounds good, but I wanted to use up the Chioggias and golden beets because I have so many of them. I don't think the Chioggia (striped) beets and golden beets would bleed. They're also milder. I agree about red beets possibly bleeding and overpowering the flavours.

Edit: I realize now that you meant to add those veggies to my beets. I was close! I didn't have yellow zucchini, that would have been nice too.

 

I don't believe it. :-D

 

I made my first tian today! It was so, soooo good. Absolutely delicious. A big thank you to Irmi for putting me on to it.

These are the veggies I ended up using. Chioggia beets, golden beets, zucchini, new white potatoes and red onion. I also used kohlrabi, I almost forgot it. It was already sliced up left over from yesterday. I decided to slice the onion and add it to the layers instead of sautéing them and putting them on the bottom like most recipes call for. They turned out perfect, nice and sweet and caramelized. And it saves a step! After slicing all the vegetables (pretty quick with a mandoline slicer), I tossed them in a bowl with some olive oil and a seasoning spice.





After layering. I added sliced garlic on top, then ran the pepper mill over it for a few turns and put three springs of rosemary on top. If you like rosemary, definitely use it. I took the rosemary off before putting on the cheese for the last 30 minutes, but the springs really infused the flavour into the dish. And a few needles always fall in when you remove the springs anyway. The beets really made the dish, I highly recommend them. Red beets might be a bit too strong, and I like the look of the striped Chioggias and golden beets. And they're not as messy.





Sorry, I forgot to take a picture of the finished product! I was pretty tired at that point. It's one of the more labour intense meals you'll make, with all the peeling, slicing and layering. But it's well worth it. And Irmi's right, you can eat it as a meal itself, especially if it has cheese on it. I sprinkled a bit of shredded Gouda on top, but it really didn't need it. The flavours, along with the rosemary were enough. Next time I won't use the cheese. The cheese would go better with the summer veggies like Aeri and Expanse's tian.

 

What specifically makes it an Aussie Burger? There used to be a place around here called Aussie Burger and Aussie burgers, fries, and tea were the only 3 things on the menu. Their burgers were so good, I've never had another one that could compare

 

I'll have to find the recipe, or get it from Thinker again. The main difference that I remember is it has a slice of beet on it.

 

That's a work of art!

 

Stop everything you're doing and go make that tian! OMG, it's so good.

 

I'll post the recipe for the above tian in case anyone wants to try it. It's more of a winter tian. Really try and get these beets if you can, they make the dish. And the rosemary! You can add some cheese if you prefer, for the last 30 minutes (bake uncovered, and take out the rosemary sprigs before sprinkling on the cheese). I use a salt free seasoning because of my sodium issues, but you can use salt in its place.

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[SIZE=14pt]Zucchini and Root Vegetable Tian[/SIZE]​

• [SIZE=11pt]1 medium zucchini[/SIZE]
• [SIZE=11pt]4 small golden beets[/SIZE]
• [SIZE=11pt]4 small Chioggia beets[/SIZE]
• [SIZE=11pt]2 kohlrabi[/SIZE][SIZE=11pt] bulbs[/SIZE]
• [SIZE=11pt]2 potato[/SIZE][SIZE=11pt]es[/SIZE]
• [SIZE=11pt]2 medium red onion[/SIZE][SIZE=11pt]s[/SIZE]
• [SIZE=11pt]3 cloves garlic, sliced[/SIZE]
• [SIZE=11pt]2 Tbsp olive oil [/SIZE]
• [SIZE=11pt]few shakes salt-free all-purpose seasoning[/SIZE]
• [SIZE=11pt]few turns black pepper mill[/SIZE]
• [SIZE=11pt]3 rosemary sprigs[/SIZE]

1. [SIZE=11pt]Preheat oven to [/SIZE][SIZE=11pt]375 [/SIZE][SIZE=11pt]degrees.[/SIZE]
2. [SIZE=11pt]Slice vegetables into 1/4 inch circles.[/SIZE][SIZE=11pt](Slice onions thinner.)[/SIZE]
3. [SIZE=11pt]Toss[/SIZE][SIZE=11pt] all vegetables (except onions, they'll fall apart)[/SIZE][SIZE=11pt] in bowl with oil and seasoning.[/SIZE]
4. [SIZE=11pt]Alternating colors, arrange vegetables in the casserole dish, stacking them at an angle.[/SIZE]
5. [SIZE=11pt]Arrange garlic slices across top.[/SIZE]
6. [SIZE=11pt]Run pepper mill a few turns over top. [/SIZE]
7. [SIZE=11pt]Top with rosemary sprigs. [/SIZE]
8. [SIZE=11pt]Cover the dish with a lid or foil and bake for 45 minutes.[/SIZE]
9. [SIZE=11pt]Check the vegetables with a fork to make sure they are tender (especially the root vegetables). If not, bake a few more minutes. If they are tender, remove [/SIZE][SIZE=11pt]rosemary sprigs and [/SIZE][SIZE=11pt]bake uncovered for another [/SIZE][SIZE=11pt]3[/SIZE][SIZE=11pt]0 minutes to brown[/SIZE][SIZE=11pt].[/SIZE]

[SIZE=11pt]Makes 4 to 6 servings[/SIZE][SIZE=11pt].[/SIZE]

 

The yellow beet seeds hubby ordered will be in tomorrow. We got red beets and spinach too!

I mixed the leftover vegetable Tian with the Mississippi Chicken tonight and it made an awesome Chicken Stew.

Ex, I'm glad you liked the Chicken and Sweet Potatoes!

 

see below

 

http://www.hipforums.com/forum/topic/446877-what-did-you-cook-today/?p=7804287

Edit: oops, Thinker already answered

 

Yummm that looks amazing. Thanks!

 

This morning I made a pepperoni pizza bagel on a jalapeño bagel. It's a huge breakfast but once a week I make one

 

Making a Curry as we Speak !

 

I'm doing some late night cooking because I found a puffball today and can't wait until tomorrow to eat some of it. I'm just frying half of it in butter right now! I'll eat a bit now and have some fried leftovers at lunch tomorrow. This is how huge it was! The other half is stored in my fridge until dinner tomorrow. I'm so happy, puffballs are my favourite! It was almost completely clean and bug free when I cut it open too! Bonus!

 

This I have never had! It looks interesting to say the least. What type of flavour profile does it have?

It is suppose to be cooler this week so I may just get around to trying this. I hate to have the oven on when it is so hot out but fall is coming.

 

I find them to be a slightly nutty, mild flavoured mushroom. The texture is a lot softer than most mushrooms too. You can use it in place of tofu in some recipes. It will just soak up whatever it is in. If you ever see a big white ball growing on the ground, they are very safe to eat and have no poisonous lookalikes! Unless they are small, then you need to cut it open and make sure it doesn't have gills inside. It should just be a fluffy white inside the skin. They grow all over ottawa! This one I found in kemptville.

 

You can make a Tian in the slowcooker.

That's awesome!

 

I just fried two breaded pork chops. My son didn't have room to cook them last night.

I guess we will eat a sweet potato with them.

Maybe I'll open some canned turnip greens too.