Cooking

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[Turtle]

side by side views: the pre-baked pizza & and the finished product. this pizza has lots of onions and bell pepper with a few pepperoni slices. i'm enjoying a slice with some added some red pepper flakes, parmesean cheese and a cold beer.  

(sorry for the poor resolution; these are phone camera pics)

Mmmmmm....cheesy! 

Today I have a pot of homemade chicken soup simmering. Nothing fancy, just boiled chicken carcass de-boned, Kosher salt, black pepper, 3 cloves garlic, 1 stalk celery. I may add some brown rice in the late afternoon to hearty it up a bit for supper and to go with fresh steamed greenbeans from my garden.

That's it from the Turtle's kitchen where the motto is, "Whoever is cookin' is best lookin'." 

[iViolet]

fantastic!

*produces soup bowl* so .. um, does the soup line form to the right or what?

[Rac]

I must Notify the Soup Nazi from the Seinfeld Episode! 

No Soup For You! 

[Rac]

that pizza looks pretty good.   


I bet it was yummy

[iViolet]

was..? lol, i happen to be polishing off the last two slices but yes, the pizza is rather yummy. mmm-pizza and beer. ( for those of you that can tell time, yes, it is ten o'clock in the morning. )


nazi schmatzi i smell an iron chef throwdown!
(seriosly though, that was one of my favorite episodes.)

so how'd the soup turn out turtle?

edit: forgot to add that i've got some homemade pasta sauce simmering on the stove. it should ration out to two jars; i think i'll whip up a pasta bake sometime during the week. YUM!

[iViolet]

it's finished! it should taste pretty good in a pasta bake.

ingredients: onions, bell peppers, spinach, garlic, diced tomatoes, tomato sauce, tomato paste, herbs and spices, balsamic vinegar and a bit of parmesaen cheese  to help thicken it up and add a bit of flavor.

[Turtle]

so how'd the soup turn out turtle?

edit: forgot to add that i've got some homemade pasta sauce simmering on the stove. it should ration out to two jars; i think i'll whip up a pasta bake sometime during the week. YUM!

Soup was good & I got 4 meals out of it.  Now I have leftover beef from the roomies to whip into something. 

I grew some wheat in the garden and I'm going to try making some coarse flour in the blender and then try making that into noodles. I saw some Japanese guy doing it;  he used buckwheat though & I have no idea what variety I grew.

Tomatoes from the garden are just a few days away; romas, cherry, and some midsize that I took the seeds from a store bought tomatoes-on-the-vine business.

Nice looking sauce there.  How long does it keep without canning?

That's all I got....now I'm hungry......    

[Turtle]

Today it is black beans. Soaked overnight, simmered overday. Prolly will eat 'em with a little S&P and some EVOO. Maybe try some ketchup like I do with the Navy beans? Not feeling too jazzed about doin' much cookin', just tryin' to keep some gas in the tank. 

[iViolet]

the sauce will usually keep for about three to four days. i go through it pretty quick. usually when i make a batch like this i tend to use in other dishes like the pasta bake which i will make tomorrow night. it should turn out yummy!

i've never made black beans, i always make pinto beans (it's a southwestern thing). most of the time i make them plain, but every now and then i'll add some onion and jalapeño(s). however i don't like to make them on the stove, instead i prefer to use the crock pot and let 'em cook overnight. cooked beans freeze well and they're a good standby to have available when i get lazy.


oh, and take care that you don't overfill the tank.

[Turtle]

the sauce will usually keep for about three to four days. i go through it pretty quick. usually when i make a batch like this i tend to use in other dishes like the pasta bake which i will make tomorrow night. it should turn out yummy!

After my last post when I went to check the beans, your sauce got me thinkin'.  I diced up some of that beef, a garlic clove, a half-ripe roma from the garden, added some honey and stir fried it in some OO. Yum! I mixed it with the black beans, which weren't fully cooked  and are now back on. 

i've never made black beans, i always make pinto beans (it's a southwestern thing). most of the time i make them plain, but every now and then i'll add some onion and jalapeño(s). however i don't like to make them on the stove, instead i prefer to use the crock pot and let 'em cook overnight. cooked beans freeze well and they're a good standby to have available when i get lazy.

I get those pintos sometimes too. I didn't think of the crock pot, but it made me think of Mom's old ceramic bean pot. It wasn't very big, but oh what came outa that! 

oh, and take care that you don't overfill the tank.

I dropped ~7 pounds over the last couple months & it's not weight I can afford, so I'm on a mission to eat a bit more & get back to a 'healthier' weight. Now if I can just add exercise to the recipe....

[Turtle]

Cooking safety question.    Often when I make a pot of soup, or stew, or beans, I don't refrigerate it overnight. Sometimes no room in fridge, sometimes lazy, sometimes forgetful I suppose.  Anyway, the circumstance is I keep the pot simmering all day, and when I do turn it off at night, I don't lift the lid so I figure if it's hot enough to kill germs before it goes off and it's covered & not exposed to new germs after it's off, then there should be no real worry about it having germs in the morning even without refrigeration.

Not up to code I know, but is the reasoning wrong? 

[iViolet]

wow, the food cops haven't come busting through the door yet? 


but seriously, i've never had problems with handling the crock pot in that fashion since it usually takes hours for it to cool down anyway. there's been a few times when i've rushed out the door in the morning and wasn't able to put the beans (soup or stew) in the fridge until i got home. i admit that the first time i did that i was a bit worried, but i ate them anyway and never suffered any ill repercussions.

however, i won't leave meat or chicken out overnight even if it's a soup. i will usually portion it down into containers allowing it to cool off as much as possible before putting it away. i'm sure it's all in my head, but i find that stirring the containers seems to help the cool down process. 

it's also been my experience that leaving tomato based soups in a stock pot seems to impart a metallic taste (if your pots aren't enameled) if they are left in the pot overnight, so if i make a tomato based soup on the stove, i will transfer the contents into my crock pot and close the lid and wait till it's cooled off and then put it in the fridge.

lol, sorry for the novel, but you asked!


oh, i also made the pasta bake and while i'm too lazy to take pics, i can say that it turned out very good! *feels full* (the bake also wipes out the last of the pasta sauce.)

[Turtle]

wow, the food cops haven't come busting through the door yet? 

[novel]. . .[/novel]
lol, sorry for the novel, but you asked!

oh, i also made the pasta bake and while i'm too lazy to take pics, i can say that it turned out very good! *feels full* (the bake also wipes out the last of the pasta sauce.)

No food cops no; I pay 'em off. 

Acknowledged novel. I never really noticed the metal taste (we have Revere Ware?), but I have heard that cooking tomato & other acidic foods in cast iron will take the seasoning out of them.

Now I'm hungry. 

[Turtle]

Today I'm baking banana bred.  No nuts either, as I am deathly allergic to nuts. 
You folk who like 'em, if you're cooking for others, leave the nuts out, especially if you won't be on hand to warn everybody because otherwise you're gonna freakin' kill someone!   

To the kitchchen!

[iViolet]

YUM! banana bread tastes delicious plus it makes the place smell great while its baking!

wow, food allergies are something i guess i just never think about - thanks for the tip!


/plots.. er, um i mean plans the next office potluck dish.

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