What’s Cooking? - YouLookFab Forum

Category

Off Topic

Welcome! Read about what to wear and how to wear it on the YLF Blog. Join the YLF Forum to ask specific questions or just chat about fashion and personal style. Or check out the curated list of things we love in YLF Finds.

Outfits Ensembles Trends Advice

What’s Cooking?

Runcarla

Veteran

Here’s a thread to compliment Shiny’s CovidLITE thread.

https://youlookfab.com/welookfab/topic/coronalite

If you are home in self isolation or staying out of restaurants in order to observe ‘social distancing’ what are you cooking up?

Today I am using up some old bones from prime rib dinners and making a beef barley soup. I’m following Jamie Oliver’s ‘Happy & Hearty Scottish Broth’ recipe. He uses leftover lamb. I’ve made the soup with lamb, before. Using meaty beef bones will be something new. Will serve with homemade bread.

What’s cooking in your kitchen?

This post has 3 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

Off Topic

33 replies

Latest reply was from Janet

rachylou

Veteran

Oh I love Jamie Oliver. I’ve been watching his old 15-min meals show. It’s such a technique challenge.

I made octopus Tuesday. Puerto Rican style. My first ever attempt. It came out incredibly good, if I don’t say so myself

Angie

(website)

Fashion Stylist

Carla, PASS THE BAKED GOODS! That looks delicious

nemosmom

Veteran

Ooooh Carla, your rolls and bread look delicious!

I made a batch of shredded chicken that I will spread out over a few meals: greek pitas tonight, chicken enchiladas tomorrow, then pizza w/chicken caesar salad will round out our weekend!

Angie

(website)

Fashion Stylist

I’m almost always cooking up a storm. I LOVE to cook!

These are our recent yummies. I cook most things from scratch:

This post has 23 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

Angie

(website)

Fashion Stylist

Nemosmom, that sounds great! I am roasting a chicken tomorrow and will do a similar thing

nemosmom

Veteran

oooh, Angie! Even your FOOD is fashionable!! How did you prepare your brussels sprouts? We're going to need a recipe thread!

Christina F.

Veteran

Sadly, my husband would bake, but I am doing a low FODMAP diet (it's an elimination diet related to digestive troubles), which excludes gluten for the time being. I'm sure he would bake right now, and isn't willing to learn how to bake without gluten unless he has to (if I'm sensitive). That said, if we end up strictly housebound, I'm going to give up the diet for the moment because it excludes things like beans that are easy to store.

We had a beef stew made in the InstaPot last night that was delicious.

Jane

Veteran

Absolutely gorgeous food. Angie, I love your kitchen and especially like your sausage dog (a butter dish maybe?)

I cooked from Carluccios on Sunday; we had friends for supper. Aubergines in tomato sauce, yellow peppers with almonds, roast chicken, hazelnut cake and tiramisu. All yummy and had leftovers the following days.

This post has 7 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

greycat6

Veteran

Fun thread! Much needed inspiration for the long days ahead. I'm drooling over everyone's lovely photos!

I love to cook and bake and am looking forward to trying some different recipes. I'm a big fan of the New York Times Cooking section. You can view a few recipes/month for free but after that there is a small subscription fee. I use the site frequently so it is worth the price to me. I believe some of these recipes can also be found on Pinterest.

These recipes were big hits with DH and teenage sons. Sorry, no photos but lots of reviews on the website.

Salted Chocolate Chunk Shortbread Cookies: believe the many positive reviews!

https://cooking.nytimes.com/re.....038;rank=7

Slow Cooker Chipotle-Honey Chicken Tacos: DH, DS most requested recipe. I usually remove chipotle seeds before cooking to reduce heat level. YMMV

https://cooking.nytimes.com/re.....38;rank=30

Spiced Chickpea Stew with Coconut and Tumeric: comfort in a bowl

https://cooking.nytimes.com/re.....38;rank=10

Looking forward to seeing what everyone is cooking!

Angie

(website)

Fashion Stylist

Jane, soooo yummy! Eggplant is one of my favourite vegetables, and I'm all over the cake! Yes, that's a butter dish

Nemosmom, I sauté the Brussel sprouts in vegan butter with garlic, seasoning, and ginger on HIGH heat so that they cook through fast and become crispy, but stay green.

I cook almost everything from scratch:

I make gluten-free and dairy free banana/chocolate muffins all the time. NOT vegan because they have eggs.

Yesterday we had mackerel and artichoke salad for lunch. Last night I made veggies with peanut sauce with brown rice and quinoa. Tonight I am roasting a chicken, and using the leftover chicken for sandwiches and curry the days thereafter.

This post has 3 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

L'Abeille

Veteran

M. Abeille does the weeknight cooking now that he is semi-retired, so I get fewer opportunities to play. Today he's doing a traditional Boiled Dinner for St Patrick's Day: corned beef brisket, potatoes, carrots, cabbage in the slow cooker. That's actually a popular Maritimer and Newfoundland dish, often substituting ham.

But I get to play on the weekends. On Sunday I made crème brûlée for the first time. Easy breezy in the instant pot. The custard was divine, but the sugar crust didn't caramelize properly under the broiler. Sorry no pics, the last one has been devoured.

Cardiff girl

Veteran

Right that’s it,l am self isolating in Angies house.That food looks Amazing!
Christina,l ve done gluten free and found “Honeybuns gluten free baking”by EmmaGoss-custard published by pavilion invaluable.ln fact although I am not doing gluten free at present l made the Banana cake in there today.l would post a photo but half of it has gone already!

Christina F.

Veteran

My husband recently mentioned he had wanted to go out for a fancy cheese plate somewhere soon. That’s out of the question right now so we assembled made one at home! (With cat photo bomb.)

Cardiff girl - he could bake gluten free - he knows it’s possible. But he doesn’t want to commit to doing it much until we know if gluten is one of my triggers, since it would involve new ingredients and techniques. Of course, I am going to stop the diet if we get completely homebound.

This post has 1 photo. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

Jules

Veteran

I might tackle some of the cookies I didn’t get to at Christmas: rugelach, gingersnaps. I’m trying to use up stuff that’s been around the house a while, as well as engage my kids to keep us all entertained. We have made a list of things to do that includes making homemade pasta and apple fritters. So far I have made lemon cherry loaf, chicken Parmesan, and sag paneer.

Jules

Veteran

Oh and I have big plans to reorganize the entire kitchen, lol. We live downtown in a smaller house and near many excellent grocers and restaurants, so we don’t store a ton of food normally. While we aren’t hoarding food (or TP) we did stock up on things like potatoes and onions, and ran out of room.
Of course in reality, with everyone home the place is a mess and nobody is motivated to fold laundry

Anonymous

This episode of The Lazy (cause I only cook once a week) Latin Kitchen brought to you by Maya and Angelo I'd normally put them off the counter, but photo op!

This week's workday breakfasts- Mexican style grits with sazon, cilantro paste and a little butter.
This week's workday lunches- Indian korma tofu with carrots, cashews, green pepper, and korma sauce.
Weekend lunches yesterday and today- Greek salad with pea greens, carrots, kalamata olives, cucumber, crunchy red pepper topping, artichokes, feta, Greek dressing.
Dessert yesterday-milkshakes with blueberry ice cream, a little raspberry preserves, and chocolate chips.
Dinner last night- Chinese stir fry with broccoli, a little riced cauliflower, zucchini, peas, water chestnuts, carrots, sesame oil, ginger, garlic, tamati, and sriracha.
Work snack- fancy olives with herbs de provence and paprika.
And- for Angie- DH is now addicted to stroopwafles I'm sure these are not as good as the real thing!
Disclaimer- I was more ambitious than on normal weeks, cause I'm normally only home on Sundays and have about 20 weekly chores besides cooking.

This post has 8 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

Angie

(website)

Fashion Stylist

Suntiger, I love the cats, the korma, and DH's Dutch addiction

Cardiff Girl, you are officially invited! Can I see those honey buns? They sound yummy.

Christina, cheese is one of our favourite proteins. Unlike some, we eat lots of dairy. I can talk cheese all day...

Jules, I LOVE saag paneer and apple fritters. YES - a good time to re-organize the kitchen

Yesterday's chicken roast supper. Lots I can do with the chicken leftovers:

This post has 2 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

Runcarla

Veteran

There was no chicken at the grocery store on Friday. None at all! So I snagged a frozen turkey! I can easily get 4-5 meals or more from a big ‘ole bird! My plan is for:

Hot turkey served on a California salad
Turkey, veg, and noodle soup
Turkey pie
Curry (apples, onions, turkey)
White chili ( with chick peas, cannelli beans, and turkey)

Won’t do these all in a row though!

Christina F.

Veteran

Angie, no doubt cheese is a food group! We have some leftover for snacking.

Today we are making a rice noodle and bok choy beef stir fry. The local Asian supermarket, H Mart, was well stocked. We will also make shepherd’s pie on St Patrick’s Day.

Jenn

(website)

Veteran

We did a grocery run today and I don’t think there was a single recipe I was able to get all the ingredients for. Store was completely out of potatoes and onions. No bread, flour, eggs, milk, or cream. No chicken or chicken stock, but I did get a couple of rotisserie chickens to tear apart and will make stock from the bones. Also no cereal, pasta, canned or dried beans, broccoli, cauliflower...

We’re not going to starve (we have plenty of rice and pasta in the pantry, along with some frozen fish and backup canned goods) but my careful plans are shot to bits.

Jules

Veteran

I LOVE turkey leftovers especially turkey soup. Sandwiches with mayo and cranberry sauce are a favourite. But we largely eat vegetarian these days so a whole turkey is a lot.
I made the rugelach dough, which makes 4 balls to be rolled out and filled, and each kid got to choose a filling and make a batch. Everyone loves the cinnamon walnut raisin. Now I’m eating them for breakfast and will be in trouble when my girls wake up. They modified my Netflix profile to be named ‘Cookie Muncher’ a while ago.

Laurie

Veteran

As we go looking for silver linings through all of this, getting back to very regular home cooking is one for me. I like to cook and bake, and am good basic cook, able to modify my recipes to suit what's in the fridge But over the last few years, we've gotten into the habit of eating out at least 2 or more times a week. I usually travel frequently for work and personal stuff, and I get very tired of eating out.
Cooking less regularly gets frustrating as there is always an ingredient I need at the last minute that is missing. Cooking daily means having almost everything I need in the pantry. As Angie pointed out, that roast chicken dinner last night means great ingredients for the next meal. I'm starting to enjoy this.
I've gotten back to my basics - soups, stews, sauces, chicken every which way. Made beef vegetable soup yesterday, and had to think hard to remember how to do it! (I added bok choy for the first time - excellent!)
I also made pull apart rolls this weekend, Carla, to accompany vegetarian stuffed peppers that we ate with friends after a hike. Rave reviews.
More cooking will be needed as our younger son is coming home tomorrow, like so many college students. Our older son might follow - although we are collectively weighing whether travel from Boston is a good idea - as his microbiology research lab is finally closing down to all but 1 essential personnel and is actually being reallocated for research related to COVID-19.
Look forward to sharing recipes and ideas here.

Janet

(website)

Veteran

I am a reluctant cook at best. I do OK, mainly because I follow recipes (and I'm fantastic at cooking Blue Apron but that's pretty foolproof), but I don't find it particularly enjoyable or relaxing. And then there's all the cleaning up. We're running the dishwasher every day now, which is not our usual! So it's kind of trying for me to find joy in cooking. I actually get a little stressed because I'm always at least a little afraid I'm going to screw it up and it will suck. My husband enjoys cooking, but his results lately have been, shall we say, of mixed success.

I default to pasta and doctored up jarred sauce with veggie or turkey meatballs, and some steamed veggies, for low-effort meals. It's good that the weather is warming up, so we can grill outside too. We have a slow cooker, but I need to remember to shop for the stuff to put in it!

I do make great pancakes.

Jules

Veteran

Janet, although I do enjoy cooking and turn to it at stressful times, I can still relate - the dishwasher is going twice a day here right now, and I’m basically the only one cleaning at all. The house is a mess and I’m not motivated to tidy as I know it won’t last even half a day with everyone home in our smallish space. I’m happy my kids enjoy cooking but it often puts me in the role of sous chef and cleaner. Another thing I’m currently keeping my mouth shut about in the interest of family harmony!
Cooking is also more fun when I can easily opt NOT to do it and go visit a fun local restaurant of which we have many, or shop for good bread, higher end ingredients or prepared food at the smaller speciality shops. A lot of those places are going to be hurting for a while and I’m sure we‘ll lose some of the less well-established permanently

lisaflex

Veteran

i waited in line at trader joes yesterday for chicken! got 2 whole chix which i will roast and then make bone broth in crockpot with. one package cut up whole chicken which will make with potatoes and onions in bag (i know...lol...bag chicken??) but, dd, likes it this way! then i will freeze bones for soup.

dh got last bag of potatoes this morning at 7am when whole foods opened! having st pattys corned beef, cabbage, potatoes, carrots today! have rye bread for leftovers.

stocked up on vodka and wine sunday!

plan on making lentil, spinach potato soup this week too.

have lots of dried beans which will be soup at some point. have plenty onions garlic and carrots.

lisaflex

Veteran

braised a corned beef, then boiled potatoes, carrots and cabbage. super yum! had rye bread and swiss cheese.

Janet

(website)

Veteran

Today I made a Blue Apron mediterranean salad for lunch -- faro, feta, tomatoes, peppers, and zucchini, with roasted chick peas. So good! Now I want to buy the ingredients and make more of it.

Dinner was a pork tenderloin done on the grill, orzo with sautéed red peppers, and steamed green beans. Really good. Team effort with hubs.

Gigi

Veteran

On Sunday I used my slow cooker to make some homemade baked beans from a new recipe (I've never made baked beans before). They turned out OK. Not great, not horrible. I made way too much, so two-thirds of it went into the freezer for later.

I've been eating the beans with deviled eggs and whole-grain toast with butter. The combination of the baked beans and the deviled eggs has been delicious. For veggies, I just had a few dill pickle slices from the jar in the fridge. I am somewhat short on veggies, so I am making do with what I have. Actually, the combination of the dill with the baked beans and deviled eggs is pretty good.

Janet

(website)

Veteran

Gigi, now I want deviled eggs! One of my favorite things... And bonus, my husband isn't a huge fan, so I'd have them all to myself, bwahahah.

12