Needs green peas. Get them in there before it’s too late!
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They’re in now on top of the stew and under the potatoes
Weird guilty pleasure as a semi food snob, but i love your average cafeteria mushy peas. Probably made from tin cans.
Shepard’s pie is the best comfort food. I need to make it again.
Agreed. My closest grocery store doesn’t always have ground lamb though. Still good with beef but not as good.
Cube leg of lamb. Way better than ground imo
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After somehow avoiding knowing about it all my life, I’ve turned on to Spaghetti Aglio e Olio this past year. And its really perfect for the situation we’re in. It’s cheap, easy to make, filling and tasty. There are many great recipes for it on you tube. Basically just Olive oil, garlic, parsley, red pepper flakes, parmesan, spaghetti and salt. Leftovers reheat better on stove than microwave. If you haven’t tried it, maybe now is the time.
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Made flatbread pizzas again and got some pics this time.
Here is the raw dough rolled out to about 1/8" thickness.
Then cook about a minute or two on each side in a frying pan. It grows back to about 1/4" thickness, but is not as fat as it looks in this picture.
Then load it up with toppings and stick it in a 500 degree oven for about 5 minutes.
The dough is 1.5 cups bread flour, 1.5 tsp baking powder, 1 tsp salt, 2 tbls olive oil, and 0.5 cup milk. Mix it up and kneed for a few minutes. Divide into 2 balls. Let it sit for 5 minutes and then roll out to about 1/8" thick then cook in a frying pan for a minute or two on each side.
I think water would work fine instead of milk.
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A frittata is a great way to re-purpose some leftover pasta.
Was in the local Safeway today and they had yeast again, not much and fairly specialty (organic, sourdough) but they had some. Don’t forget to look for it on your weekly forage.
My wife’s bread is done. House smells great.
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I came across an Italian dish called “eggs in purgatory” and gave it a go. It’s basically just like shashuka but with different herbs and spices. I suspect they got the idea from North Africa. Didn’t bother taking a pic because it doesn’t look any different from shashuka.
Chicken and root veg. Chicken seared ‘under a brick’, then roasted w carrot, parsnip, fennel, mushrooms. Made a gravy w reduced pan sauces + masa flour.
I deboned the chicken, then marinated for 8 hrs w lemon zest/juice, chili oil, garlic, honey, fresh rosemary/thyme.
Started chicken in the pan skin side down, with a cast iron pan placed on top to give me more of that sweet, sweet Maillard.
When I’m cooking, it doesn’t feel like the world is ending.
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Grilled up some sweet/smoky carrots and naan, served with lentils, goat cheese, and pesto (meant to do chimichurri but realized at the last minute that I lacked the ingredients, so I thawed out some frozen pesto from a few months ago).
Really pleasantly surprised with how it turned out, as it’s not the type of meal that’s usually in my wheelhouse.
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Grilled a 3 pound flank steak with Kenji marinade. It was bomb. Tacos, nachos, and quesadillas are on the menu this week.
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Let it rest longer!!!
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Rested it 15 minutes. Guess it wasn’t long enough.
