Food pics and ideas #39 - YouLookFab Forum

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Food pics and ideas #39

Runcarla

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I made Angie’s Lime and Cilantro chicken (#1/2)and it was ah-mazing!! https://youlookfab.com/welookf.....drumsticks

It’s going into the ‘Family Recipe Book’! DH, who isn’t adventurous, liked the chicken, but did not try the mayonnaise. DS#1, who is a foodie loved it, and thought the mayonnaise would be especially nice with lamb sausages or a lamb patti hamburger. There was ample marinade for 12 bone in chicken thighs, with 3 pieces for each of us, and a 4th serving for DS#1 to take along for his lunch tomorrow.

I’m working with tomatoes and zucchini from the garden. We’ve had bruschetta (basil and onions from the garden as well) and I made a pasta sauce by rendering down some zucchini in a broth until it was mush. No photo, and it isn’t particularly appetizing to look at, but yummy just the same.

Quiche (with garden toms and basil) is a fridge staple around here (#3/4), where breakfasts and lunches can be catch as catch can with early am golf tee offs, and morning swims. And a peach pie (#5),because it’s DH’s favourite and we just started getting peaches from Niagara (about 250 km away, so kind of local.)

So, what have you tried recently? Any new recipes? New restaurants? Please share your gastronomic adventures!

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18 replies

Latest reply was from Runcarla

chewyspaghetti

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I made Potato Corn Chowder last night, and it was pretty darn tasty for just a throw together dish. I just sautéed some garlic and chopped celery in butter, added chopped potatos, a can of corn, some milk and broth, and let it simmer until the potatos were tender. I seasoned it well with salt and pepper and mashed potatos until it was nice and thick. We ate it with a rustic loaf of bread and simple salad.

rachylou

Veteran

I can’t remember if I mentioned… my last obsession was 15 minute steam bao buns. It took some tweaking and the purchase of larger bamboo steamers, but I’ve got it now. Yay!

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Anonymous

Half Moon Cookies delivered from a local restaurant. Love “catch as catch can” phrase

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JAileen

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We’re making everything on the grill. It’s hot outside, so no way I’m turning on the oven. This is a takeoff of a NYTimes recipe for an oven roast, with home grown zucchini.

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Sloper

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I’ve been doing one bake a week for a while. Last two weeks was the Cinnamon Apple cake from NYTimes. Instead of creaming the butter and sugar, you melt and brown the butter - a nice flavor.

This week is also from NYTimes - Strawberry Bundt cake, but I baked it in a 9 x 13. Chopped strawberries in the batter - yum!

DH and I each have one piece for a night-time treat.

JamC

Veteran

Runcarla,
Your quiches and pie look amazing!
Have you tried Barefoot Contessa’s panzanella salad with tomatoes, cucumbers, bell peppers, red onion and French bread (or baguette) croutons. Might be able to sub grilled zucchini for the cucumbers.

Anonymous

I made a version of ratatouille yesterday since eggplant is in season. I used white and purple eggplant, green pepper, squash, string beans, and creamy tomato sauce (trader joes). Definitely will be going on repeat!

cjh

(website)

Veteran

Carla, your quiche topped with tomato slices looks wonderful! The peach pie is inspiring, as our neighbor just brought us fresh peaches last night. Mmmm.

I’ve had a few slumps but feeling back on track lately. For some reason, sometimes when I get bored with our standards, and try to branch out and experiment with “new and interesting” dishes, things go downhill. Maybe because I try to push the creative envelope a bit too far. The cure is always go back to basics.

So here are some of our recent meals centering on old-time favorites, baked chicken legs, tacos (with strawberry margarita, of course), tortellini Alfredo with bacon and peas, salmon and baked potato, company meal of ham with carrots and cheesy potatoes, sausages with sauerkraut and potato salad, and ham with baked sweet potato. We like to include as many salads and veggies as possible with most meals.

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Sloper

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I like Suntiger's ratatouille idea.

I've been doing a roasted ratatouille with eggplant, zucchini, yellow squash, red onion, red & orange bell peppers, and grape tomatos - all chunked up, doused with olive oil, salt, thyme, pepper, rosemary and roasted in a big pan. Only problem is making this during hot weather. But it makes a lot and we enjoy it all week - sometimes.use the leftovers in a frittata.

Janet

(website)

Veteran

Our tomatoes have been going crazy, so I'm taking advantage of the bounty. I made this tomato tart that I enjoyed several times last summer, made from heirloom tomatoes we've been growing. It's not the prettiest, but it tastes great!

And I had a big bell pepper and cubanelle pepper from our garden that needed to be used, so I improvised a stuffed pepper recipe with leftovers from the fridge: I had leftover quinoa with veggies from a Blue Apron recipe (they always have too much rice or quinoa for me to eat it up in two meals) that I combined with fresh tomatoes, crumbled veggie burgers, and some parmesan, plus some spices, and I have to say it's darn good! I'll never be able to duplicate it exactly, but I have enjoyed it!

Pics are not great, sorry. No lovely plating. The tart was fresh out of the oven, and the stuffed peppers were in a container for leftovers.

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Runcarla

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@ Janet - love the look of those stuffed peppers!

Bonnie

Veteran

I want to eat at your house. Everything looks yummy!

Theodora

Omg, it all looks so yummy! Peach pie is my husband’s absolute favorite, but mine get runny. Would you be willing to share your recipe?

nuancedream

Veteran

Cooking dinner is not Mr. ND's forte, but he agreed to prepare dinner every Friday since I am pretty beat by the end of the work week.. Our Instant Pot has been indispensable for making quick and delicious dinners. Since Mr. ND loves Indian food, his assignment was to prepare Butter Chicken. He came through with flying colors. Bonus points for the garlic naan! Next Friday will be Greek Shrimp Saganaki.

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Joy

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Summer means lots of dinner salads especially a big bowl of tuna and bean salad with garden veggies and herbs. Salad Caprise using garden tomatoes, basil and herbs with fresh mozzarella cheese is also popular and no heat is required. Even the dog has taken to eating tomatoes off the vine. She also has pulled grape vines down so that she can eat the grapes as they ripen.

Laurie

Veteran

Nothing new or fresh from the garden at my end but 2 items are in pretty regular rotation at any given time.

I have a skillet chicken pot pie recipe that I've been making for years. Cook everything on the stove top, then make a crust of bread squares on top and bake in the oven. Super easy, and can make a day ahead. The best ingredient is fresh english peas! Found it! https://www.foodandwine.com/re.....oom-potpie

Another I've been making lately to great reviews is a coconut pound cake recipe from the NYT Cooking section. It's made with coconut milk and coconut oil instead of dairy, and is outstanding. I would post the link but it's behind the paywall. If you have a subscription, search for it.

Speaking of those peas, one of my sons is on a break from real work and is thinking about grad school, so he just got a part-time job at Trader Joe's, my favorite grocery store. In the interview he was asked what his favorite Trader Joe's item is, and he answered "fresh peas" Said the manager was surprised.

Anonymous

Lunch was mango paneer today Sauce was from a jar but yummy!

Also did some Mexican street corn yesterday and tacos with squash, veggie chicken, peppers and potatoes.

Runcarla

Veteran

Processed a batch of basil from the garden into pesto and froze into cubes for later use. I’ve culled from the plants twice, and they keep coming back!

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