Food pics and ideas #41 (and hoping Angie shares the chocolate cake recipe!) - YouLookFab Forum

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Food pics and ideas #41 (and hoping Angie shares the chocolate cake recipe!)

Runcarla

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Weather has cooled down, so it’s time to fire up the oven and bake again! Had a mad baking day baking bread and stocking up the cookie jar. Made chicken stew in the crock pot in order to give myself a break! Almost didn’t get pictures of the cinnamon rolls - the menfolk didn’t even wait for the icing to set and it was gone!

Big thanks to Angie for the lime cilantro chicken recipe. After making it for the family with rave reviews, I made it for DH’s sister and her SO when they visited us whilst traveling through Ontario (from Saskatchewan) to drop a kid off at uni. Doubled the recipe, and it was gone! Hope you will share your chocolate cake recipe with us!

Okay, folks! You know the drill. What has been inspiring you these days? Any interesting restaurant meals? New recipes? Family favourites? Share stories and pics, please

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16 replies

Latest reply was from JAileen

JAileen

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It’s cooled off a little, so I’m willing to cook inside (not barbecuing, that is). This is a dish that I like with leftover meat. It is gnocchi in brown butter with roasted Brussels sprouts. It’s seasoned with lemon zest and red pepper flakes. This is just before I’ve combined everything.

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Anonymous

No pics but I made really good avocado toast and bruchetta with local whole wheat sourdough.
Avo toast: avocado, fresh garlic, Cavenders seasoning, olive oil, crushed red peppers, havarti cheese
Bruchetta: local tomatoes, local basil, olive oil, Cavenders
I also made ratatoille again and beyond burgers on the fire pit.

nuancedream

Veteran

Vegetarian white bean and kale soup prepared in the Instant Pot is on the menu at my house. Also, i made a mixed greens and herbs salad with sliced pears, apples, dried cranberries, candied pecans, and goat cheese with a fig and balsamic vinaigrette.

Tanya

Veteran

Don't have pics, but finally baked some bars past weekend that I wanted to try for while :
1. Congo bars: https://www.eatthelove.com/congo-bars-recipe/
2. Brownies w/strawberries and hazelnuts from "I'm Dreaming of a Chocolate Christmas"- an old cook book I finally managed to track down.

Both recipes were good enough that they go into permanent baking rotation.

Barbara Diane

Veteran

I made 2 favorite dinners from Jerusalem A Cookbook.
First I made chicken with clementines & arak. I used a chicken cut into quarters. I didn’t have arak so I used some day after champagne.
Then I made Turkey & zucchini burgers with green onion & cumin. I made the burgers meatball size so they cooked completely on the stove.
I also had enough leftover “stuff “ from the chicken dish that I cooked some cut up boneless skinless chicken pieces in it for an extra meal.

Angie

(website)

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Carla, you bake like a PRO! WOW beautiful

That cilantro chicken is an off the charts fabulous recipe! Glad it was a hit for your family too. I am making it again next week.

Everyone's cooking sounds and looks fabulous too!

Sooooo, my chocolate cake recipe is hand written, and the icing I wing without a recipe. I will get it out soonest. In the meantime - pics. I split the cake into TWO baby bundts. Pop one in the freezer sans icing. To whet your appetite.....some pics....

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Runcarla

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@JAileen - picked up some local Brussels sprouts at the farmers market just so I can replicate your recipe! DH (and I) love Brussels sprouts!

@ Angie - jumpy claps! My chocolate monster (DS#2) has a break from school (reading week) end of the month, so will test out the recipe then. I need a good, dense chocolate-something recipe for my baking repertoire. I’ve got a good cream cheese icing recipe, but wonder if the cake would work with vanilla ice cream and a drizzle of raspberry coulis?

Stagiaire Fash

Veteran

We ate so much Mexican food on our trip! (Berlin’s Mexican places just don’t have that swing. I once argued my face off trying to get a waitress to just ask the kitchen staff if they’d make a burrito without meat. Another posted about its exciting new menu item, guacamole). We went to taquerias and Mexican restos at every stop on our trip. By the end we were both sick of Mexican food, but in a good way.

The one thing I really need to learn how to make for my kid to be happy with my efforts to produce Mexican (actually Tex-Mex) food is decent refried beans. Anybody have a recipe or tips?

Sloper

Veteran

Runcarla - I'm loving those pans - well used and well loved!

I baked earlier this week - cinnamon bread with dark chocolate chips.

JAileen

Veteran

Carla, the dish also has a half teaspoon of honey, and parmesan cheese at the end.

Runcarla

Veteran

@ Sloper - the two identical bread pans on the right hand side are from my MIL’s kitchen. Her two daughters were uninterested in her cook-wear, so I scooped up some of her baking pans and cookie cutters. I have my mother’s old copper bottomed Revereware (she gave it to me when she started downsizing since I still cooked big meals for a family) and I have a few of my maternal grandmother’s things in regular usage!

@ JAileen - noted!

Sloper

Veteran

My mother's copper-bottomed Revereware is still alive and kicking - my sister has it now. I have one small Revere saucepan that is perfect for melting butter and scalding milk.

My favorite backing tins are both decades old inheritances: a 9x13 and an 8x8 - both dull, scratched aluminum - perfectly evenly browned bakes every time.

kkards

Veteran

Tanya —Congo bars, yes! I didn’t think anyone was still making them, they were a fixture of my childhood…haven’t made them in ages. Need to get the recipe from my mom.

Runcarla

Veteran

…and the third harvest from the same (8) basil plants turned into pesto!

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Tanya

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Hehe, Kkards, I didn't know Congo bars were a well known dessert in the USA ( I was already in my early 20s when I moved to USA from Europe). For me, it was simply an interesting recipe I found one of my favorite baking blogs. Off to google about the history of this recipe...

JAileen

Veteran

This is another cold weather dish in my usual rotation - turkey chili, made with ground turkey, onion, grated carrot and chopped celery, tomato paste and canned tomatoes, and three kinds of canned beans. Sometimes I add frozen corn, as I did here. What really makes it, is a good bit of ground chipotle, which is ground, smoked jalapeño. I usually top it with some feta.

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