What did you cook today?

quick breakfast for me means grabbing some slices of lunchmeat to eat while i head outside to buy a coffee

 

Tonight I'm doing a Mexican pork dish. It's diced pork tenderloin cooked in a tomatillo sauce. I think I read somewhere that it is called Carne de puerco. I'm serving it with some rice and black beans in tortillas.

 

Tastes like cardboard, feels like glue. :-D Quicker to stick oatmeal in the crockpot the night before (steel cut oats, they're less processed and hold up better for a long cooking time, and are pleasingly crunchy). When you wake up in the morning, it's done and waiting for you! Just slap it into a bowl with a bit of raw honey or maple syrup (or maple sugar, mmm...) and a bit of cream. The trick is to use the "warm" setting rather than the low. Comes out perfect every time.

 

Lollipop chicken. So obvious. Kinda feel retarded with "boxing" chicken now.

 

That sounds good!

How much water do you use per unit of oatmeal?

 

This is the recipe I use. You can also slice in some apple with a pinch of cinnamon, or throw in sliced fresh peaches. But I like it plain best. The cream makes it nice and, well... creamy.

Overnight Oatmeal

1/2 cup steel cut oats
1-1/2 cups water
1/2 cup half-and-half or table cream
1 tsp vanilla

In a slow cooker, combine all ingredients and stir. Cover and let cook for 6 to 7 hours on “warm” setting. In the morning, stir in sweetener and serve. Add a bit of milk or cream if desired.

 

But I liked boxing chicken! It made me picture a little chicken in boxing gloves.

 

Thank you very much!

I'll definitely try this.

 

Omg carne de puerco is sooooooo easy and delicious! It's a really good recipe to impress people with too, since it's a less known mexican dish (at least around here).

All it takes is 1 pound tomatillos to 1 pound pork. My tomatillos were purple, which are a bit sweeter but still work. You also need 1 or 2 jalapeños, 1 onion, garlic (optional, I left it out). You roast all the ingredients except the pork for a few minutes in the oven before chopping it all up and adding it to a pot with the cubed pork aND let the por brow a bit. Next you add a little bit of water or stock so the pork is just covered in liquid (I used beer actually). The only seasoning I added was a bit of cumin, some chopped cilantro, salt and pepper. You could add more seasoning but it isnt really necessary. Then you let it cook down for a few hours until the liquid reduces to a sauce and the pork is extremely tender. I squeezed in a bit of lime at the end too, but I'm not sure you would have to with green tomatillos, which are more tart. I just couldn't believe how simple this was so I wanted to share it with you.

Here is the final product in taco form!



Those are cilantro flowers in the second photo btw.

 

That sounds and looks fantastic! (Except for the cilantro {frowns}).

You're welcome. I'm sure you'll enjoy it. I make it a lot in cooler weather. It's perfect on a cold winter morning. Just a note, I make it in a small 1-1/2 quart slow cooker because I use that exact recipe which makes one large serving or two smaller ones. It may burn in larger slow cookers.

 

I don't think cilantro is necessary in this one. The sauce was already so good before I even added any of that in!

 

I made Smoked Salmon Frittata Cups for dinner. They're actually supposed to be topped with caviar, but my usual supply didn't make it in. lol




First you oil a ramekin or custard cup, then line it with smoked salmon and press into the bowl gently, leaving enough excess over the rim of the ramekin to fold over the contents once filled.




In separate bowl, whisk 3 eggs with a bit of cream, dash of salt, Boursin cream cheese (spreadable cream cheese works fine too) and dill. Lightly scramble in buttered skillet. Scoop cooked mixture into ramekins.





Fold smoked salmon over the egg mixture. Then invert on a plate. Garnish with caviar (or cream cheese) and sprig of dill.




Here's one cut in half.




And oysters! The top one is a Beausoleil, the bottom two are Malpeque. The oyster on the right has a couple of drops of hot sauce.

 

I missed this post.
Sounds tasty!

I've never eaten salmon patties with relish. I've never seen beetroot relish sold around where I live.

 

I have never seen this before but Omg it looks fricking amazing!!! I luuuurve smoked salmon and boursin. I will definitely try this someday.

 

^^^I agree!

All these pics of food and I'm here at work with my baby carrots again. I brought a salad too, but I already ate it

 

We have to find a special recipe for your ubiquitous carrots! I hope you're not counting calories because you know it will be doused in cheese or butter or some fantastic carb-laden batter. :-D

 

I bought a batch of fresh Boston clam chowder soup from the fish market for supper. It was the best clam chowder soup I have ever had in my life.

 

I can always run it off, lol.

 

If you’re really looking for the Best Chowder in the World it’s at The Boston Chowda Co at Faneuil Hall Market Place In Boston.


Hotwater

 

No.