What did you cook today?

I believe souvlaki is chicken. Gyro/Shwarma is a mixture of Beef and Lamb.

C/S,
Rev J

 

Souvilaki is still lamb in Australia.

 

Souvlaki is also an album by shoegaze band Slowdive

 

That's where I should be! Warm weather, lamb... What am I doing here up north (with chicken and snow)?

lol This is the food thread!

The consensus among websites is that in Greece it's pork that's used. I guess it's become regional. North America must be chicken. Everything here is chicken. {{grimace}} It's not that I dislike chicken per se, it's just so overused.

 

I'm making Chicken Pot Pie.

 

I made a really easy stir fry last night. I haven't had time to cook much lately, but I wanted to revive this thread!

 

Hello,

fried taters: potatoes, onions, gherkins, salt, pepper, a pinch of curry and cheese. Lots of cheese.

Regards
Gyro

 

Haven't cooked anything yet, but I'm about to make a protein shake:

2 scoops of protein powder
4 ounces of heavy whipping cream
1 Tbs coconut oil
8 ounces of vitamin D whole milk

 

Why the heavy cream? Is it a bulking thing?

 

It has a ton of fat calories (it is essentially pure fat) 50 fat calories per tablespoon. The coconut oil has 130 fat calories per tablespoon as well. The shake itself has just under 1,000 calories. This forces your body to burn the fat as energy, instead of using the protein as an energy source to produce ATP.

I suppose you could add tons of sugar and corn syrup, but that much sugar is really bad for you. Your body knows how to make sugars from fats, and fats from sugars, it cannot however make proteins (or amino acids actually) from either of those, since carbohydrates and fats do not contain a nitrogen atom. IIRC cells can turn amino acids into glucose, which can be turned into fatty acids. Only plants can make amino acids from carbohydrates AFAIK, it's called nitrogen fixation, and they absorb fixed nitrogen from the soil or water.

I totally left out bacteria here .. bacteria can do a lot of things that plants and animals can't. Such as nitrogen fixation. AFAIK, most if not all plants are not capable of utilizing molecular nitrogen from the air, even though air is 78% nitrogen.

 

That's really interesting thank you! I'm going to tell my roommates that. Since they regularly make shakes with protein powder in them.

 

I made a zucchini and cheese frittata for breakfast today, it's been a while since I made one. I used green and yellow zucchini and Gouda cheese. At some times my frittatas turn out better than at other times. This one was really good. I sliced the zucchini really thin with the mandoline slicer. It made all the difference. The zucchini had just the right texture. And I used shallots instead of yellow onions so it gave it a milder onion flavour. I much preferred it this way.

 

This, with the extra thin zucchini on top, looks so pretty! I bet you could roll those into little zucchini flowers too if you wanted.

 

I have lots of cooking to do the next couple of days and I'm excited. I got some really nice looking salmon on sale today for tomorrow's dinner and then I'm going to a potluck party the next day. I know what I'm making for the potluck, but does anyone have any ideas for what to do with the salmon?

 

It may be too late for this if you're making it today but one of my favourite salmon dishes is Cedar Planked Salmon. They sell the cedar grilling planks at most supermarkets in the seafood section for a few bucks.

http://www.homewetbar.com/images/prod/cedar-plank48352.jpg

You have to soak it for at least a few hours beforehand. It's best done on a BBQ, but you can make it in the oven as well. I've done both. Something like this, except I prefer it with just the salt and pepper. With cedar planking, it's better to keep it simple so you can taste the cedar smoke in the salmon.

http://www.livestrong.com/article/503627-how-to-bake-salmon-on-a-cedar-plank/

You can top it with a creamed dill sauce to fancy it up, but I'd apply it sparingly. It goes well served on a bed of rice (I like a wild rice blend) and steamed asparagus. I saw a recipe with a maple glaze on the salmon and served with mustard mashed potatoes. I'm going to have to try that one day.

Another recipe I like is Salmon Wellington. The salmon is enclosed in a puff pastry stuffed with spinach (there are other fillings used). It's served with some type of dill sauce (cucumber dill is really good, another I've had is a Dijon dill sauce). I'm beginning to drool here!

 

I had frozen filling for chicken pot pie the last time I made it.

I didn't feel like doing the pies today after I thawed and heated the filling so I just ate in on toast, which hit the spot.

 

odd.. just took the chicken soup out the can,, drained broth, tossed in skillet, added mushroom soup and left over chunks of chicken on toast..

 

pork loin chunks wrapped in bacon

 

egplant, tatertots, and hamburger in the micro. with a little bit of turkey gravy mix powder and a spritz of lemon concentrate.

 

I didn't have time to go get a plank, but my mom has cooked that before and I really liked it! I ended up making a honey and soy sauce mix for the salmon, which I lightly pan fried. For the sides I made rice and I caramelized some onions and tossed some steamed asparagus in with those.