I have not been posting in the food thread enough lately. This one's for you, Cryxis. Here's some stuff from the past month or so.
I used
this crock pot ribs recipe from a while ago except I changed up the rub. This time it was made of 1 tsp salt, 2 tsp pepper, 2 tsp cumin, 1 tsp ground chipotle pepper, 1.5 tsp smoked paprika, 1 tsp ground mustard, 1.5 tsp turmeric, 1/3 cup brown sugar. The turmeric dyed the ribs orange, which was kind of entertaining.
I can't find the cornbread recipe I used, which is unfortunate because I wanted to tweak it a bit. It was decently close to my desired recipe - not crazy sweet or moist. It mainly needed to be crumblier, which would be an easy change in the cornmeal:flour ratio. I'll need to make cornbread again so I can continue experimenting. A good cornbread recipe is hard to come by.
Made chicken the same way as
last time, but with better sides. Baked sweet potatoes are always great.
The broccoli is the most memorable part of this meal for me (though the rest was also awesome). I was inspired by some people talking about broccoli here, so I sauteed some in butter with a good bit of minced garlic. It picked up the garlic flavor really well. I also charred the broccoli just a bit, which is very good in my opinion. I am surprised I haven't made broccoli again since then.
I've been making carbonara a lot lately (no pictures unfortunately) so this night I decided to try some more Italian cooking. I used
this recipe because I agree with the author's points about layering the chicken and sauce. I did use pre-crushed tomatoes for the sauce and added a jar of chopped kalamata olives. I also had dried herbs, and mixed Parmesan with Pecorino Romano instead of just using Parmesan.
It turned out great. Crispy cheese on the top and good pasta sauce on the bottom. The olives were an idea I got from another recipe I saw - I am definitely adding olives to all future spaghetti sauces I make.
I got everything in this salad except the vinaigrette from a farmer's market. I've been going to those a bit lately - you should too if there are some near you! They're fun and you can find cool stuff. Then you get to eat the cool stuff. And that's great.
I also bought some tomato herb bagels from the farmer's market, and this seemed like a good way to use tomatoey bagels (spoiler: it is). The sauce was some extra from the chicken parmesan. I mainly used mozzarella for the cheese, with a bit of Parmesan and Pecorino Romano. These were quick and good - I'll probably make them for breakfast occasionally.
I made refried beans using
isthay eciperay, which is a long and arduous process. I used four pounds of dried pinto beans, a medium yellow onion, and 1.5 heads of garlic. After the beans soaked up some water I learned that four pounds of beans is too much for my crock pot and had to scoop some out. At the end I was rewarded with a tremendous amount of bean mush, much of which I have frozen because it will take me a while to eat this many beans.
The burritos also contain sour cream, some good chorizo I got, and shredded Mahon cheese. While making these I realized that I am bad at rolling burritos. It takes some amount of practice, apparently.
This is what I just ate, because I got hungry typing a long post about food. I was planning on making scrambled eggs, but there was just one egg. So I ended up sauteeing half a red onion, a few stalks of garlic (stalk garlic is cool), and most of a cob of corn. When that was all cooked pretty well I added the leftover chorizo from the burritos, then globbed everything together with the egg and a bunch of cheese. It was pretty tasty.