Prog Chefs Unite!!!

I'm cooking... just wait for me to buy that photo cam and I'll hit you with some of my stuff! 

Snow Dog wrote: I do the cooking in my house too.

Snow Dog, I initially got into out of survival because my wife doesn't like to, nor is she very good at it. Now, however, I enjoy it. During the work week it becomes a headache, though.

Even though I don't make it very often, I make a batch of biscuits and gravy that'll bring tears to your eyes. My meatloaf hasn't been too shabby lately, either.

What are your specialties?

E

Ok, not a cook myself, but I'd like to suggest this typical Brazilian dish:

http://en.wikipedia.org/wiki/Feijoada

darksinger wrote: some cold shrimp and salmon

DS, where have you been? Seems like a long time since I've seen you around.

Can't go wrong with shrimp and salmon. Especially shrimp. I could eat my body weight in those little guys.

E

I didn't cook today, but tomorrow I may whip up my famous rice and beans. Whole grain rice with Morningstar farms sausage crumbles (meat substitute ), black beans, bell peppers, sweet onion, fresh garlic, a little black pepper, and a dash of oregano.

E-Dub wrote: Simply a thread for those of us who like to cook. What's on the menu for tonight? Here at the E residence it's roasted chicken stuffed with onions, garlic, lemon, salt and pepper. I tied the wings and legs together, draped strips of bacon (you can't go wrong with bacon) over the breasts, and drizzled with olive oil, salt, pepper, and some thyme. Roasting along with it is yukon gold potatoes, rosemary, salt, pepper, and olive oil. And I just put in some herbed mushrooms. Considering roasting some broccoli, too. I'd really like to know who is cooking and what they are cooking? E

That's the second recipe you've posted (at least that I've read) that sounded amazing!

I am VERY much into cooking, and I like a lot of the same kind of American comfort foods that you mention. My specialty is meatballs and tomato sauce, which is an ages-old recipe handed down for generations in my family (my ancestors are form Italy and Sicily). But the recipes I keep going back to are things like homemade noodles and beef stew, braised pot roast or loin of pork with caramelized carrots and yes, Yukon gold potatoes!

Tonight I had leftovers, but it was my own chicken parmigiana made with my sauce, chicken breast dipped in egg and breaded with parmigiana cheese and breadcrumbs, sizzled in some oil, topped with shredded mozzarella, bake in the oven for a bit and served with rigatoni.

Today I made Morrocan chickpea/veggie stew, spinach salad and baked potato wedges for dinner! 

I adore cooking, I love to work out different flavours and textures and create something pleasing for my family. I am not a recipe girl, unless something is really complex, I tend to read a recipe a couple of times to get the feel for it and then I pelt ahead sometimes changing it to suit......
When we travel I love to eat in traditional restaurants and I spend my time over dinner 'working it out'....... then I will come home and try things out in different ways!

My daughter loves to cook now...... she really gets a blast from doing different things, I wish I could get my son interested........ he is only interested in the end result!!!!

Geck0 wrote: That best be proper Gravy and not stock gravy which is too thin.Lumpy and thick gravy, yum yum.Ask Tony, he probably is familiar with Lancashire Hotpot.

Would never think of it. I fry up some sausage and remove from the pan. I wipe the pan clean and then melt a stick of butter (If I'm making a big batch, which I normally do, I'll use a whole stick. The only time I make it is when my in-laws come to visit and my father-in-law requests it. If it wasn't so high in fat and calories, I could eat it every weekend) and add flour to make a rue. I'll slowly add milk until I get to the proper consistency, add the sausage back in and season it with salt and pepper.

I do admit to not making my own biscuits, which I should do. I'm a pretty big opponent to trans fats/partially hydrogenated oils, so I stay away from the Pillsbury brand.

E

prog-chick wrote: I adore cooking, I love to work out different flavours and textures and create something pleasing for my family. I am not a recipe girl, unless something is really complex, I tend to read a recipe a couple of times to get the feel for it and then I pelt ahead sometimes changing it to suit...... When we travel I love to eat in traditional restaurants and I spend my time over dinner 'working it out'....... then I will come home and try things out in different ways! My daughter loves to cook now...... she really gets a blast from doing different things, I wish I could get my son interested........ he is only interested in the end result!!!!

PC, I wish I had that kind of talent. I normally look up recipes, but can whip up the occasional gem. My meatloaf has been getting raves, as of late. I think the key is mixing in a little italian sausage, roasting red and green bell peppers, and sauteeing the onions beforehand. That is completely my own. For the most part, however, I get inspiration from magazines (I subscribe to Cooking Light).

E