Here’s some with razor thin onions thrown in about half way through the cook. You can see the edges starting to get close to too dark. Have to watch these close not to burn them if you slice the onions extremely thin.
I take the shortcut of buying pre-shredded potatoes and just drying them off quickly with paper towels.
Cooked a bunch of stuff out of the Cúrate cookbook tonight. Cocoa spice rubbed hangar steak (cooked directly on coals), octopus with olive oil, pimentón, and charred lemon, seared scallops with peas and country ham, peppadew with whipped goat cheese and honey, and salad with beets, candied orange, manchego, and marcona almonds.
Having to change up the diet for a bit due to my wife’s surgery recovery so trying to make the best of it. Mushroom & Swiss turkey burger with turkey bacon. Oven roasted sweet potato fries. 6 out of 10, would eat again.
Red meat, dairy, and excess fat are off the table for my wife currently. The smell of bacon alone would have had her strangle me. I made do.
I’ve been making a “healthy” Sheppards pie w ground Turkey and sweet potatoes as substitutes. It’s pretty good. I use fat but you could sauté the vegetables in stock something instead
Anti inflammatory diet? If so, any sites/books that you've found helpful? One Shepard's pie hack I use is mashed cauliflower instead of potatoes on the top. Here's my recipe that turkey would def work in Spoiler Ingredients 1 family sized frozen mashed cauliflower 1 large onion diced 2 carrots diced 2 ribs celery diced 3 cloves garlic minced 1 pound ground lamb 2 tablespoons tomato paste Hot Sauce to taste 1 tablespoon fresh thyme 1 tablespoon fresh parsley 1 cup beef stock 2 tablespoons cornstarch 3 tablespoons olive oil 1 +1/2 teaspoon sea salt divided 3/4 teaspoon black pepper divided Instructions Preheat the oven to 400°F. Saute the onion, carrot, and celery and cook until tender, about 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground lamb and cook until brown. Stir in the tomato paste, hot sauce, thyme, parsley, 1 teaspoon of salt and 1/2 teaspoon black pepper. Mix the cornstarch in the beef stock, then add to the skillet. Bring to a simmer and cook until the mixture thickens, about 5 minutes. Lightly grease a 3 quart casserole dish with olive oil.. Add in the meat mixture, then spread the mashed cauliflower in an even layer on top. Bake for 30-35 minutes, until the top turns golden brown. Allow to cool for 5-10 minutes.
Never cooked scallops, cause I've seen and heard they are easy to fuck up. Usually stick to tuna, mahi mahi and salmon as my fish/seafood rotation.
Really easy to cook. just get good sear. Never undercooked them but I’m not a pussy that wants stuff well done.
My wife had some mysterious abdominal pain for a few days awhile back. She determined it might be gallbladder related. She told me to lay off the animal fats at dinner for us. That was a rough couple weeks. Thankfully it went away and we're back at it.
Exactly my wife's problem. But it went to surgery and they removed hers,found stones in common bile duct and her condition was so bad that they kept her overnight for observation so they could go through her throat the next day and retrieve the stones.
We're trying to do better because we know it's likely to come back but it's tough. Glad your gal is feeling better.
Took tomorrow off and with football on tonight, I made serious eats tacos al pastor this weekend. So freaking delicious. A bit more work than the carnitas, but worth it. Did charred salsa verde and roasted tomato salsa as well.
Anyone have this Cuisinart? Had some funny money from a manufacturer so I ordered it and some other stuff from a rewards catalog. I am interested in all 7 of its features. Does it work well?
I imagine most of the use will be toasting and broiling but we shall see. Will be nice to try some breads in it as well.
It takes some getting used to, it runs really hot compared a full sized oven. Definitely stepped away and burned some things. but I use it for toasting, all vegetable roasting, broiling, keeping things warm as I finish up other parts of meals, etc. pretty much every day. I rarely use my full oven any more at all, as it’s just the wife and me in the house.
Yes and because it’s compact the food is closer to the heat source. Need to get used to the settings a bit.
Yeah, if I set it to 350, it usually cooks like it’s set at 375+ Probably a pain for people who bake, of which I am not one.
that's the one we went with when our black and decker died and maybe its all cuisinarts because it runs hot too
Going to cook for Valentine’s Day dinner because Covid and our favorite restaurants in town are closed on Sundays. thinking filet and lobster risotto, open to additions or suggestions if anybody else has made a special dinner for a spouse recently that worked well.
Have a roasted spatchcock chicken with veggies (fingerling potatoes, carrots, mushrooms, onions, green onions) going, just dropped it in the convection. Every time I make roasted chicken I swear I will make it weekly because it is so easy, healthy, & delicious. I am sure this will be like every other time though and it will be 6 months before I make it again.