So what's cooking today? What did you cook yesterday?

[ShadowsDad]

We still do much as we did when we were both working even though  we're long since retired. We would cook too much for one meal and eat leftovers for days after. It's just easy and while I don't mind cooking, I enjoy it in fact, I prefer the eating more than the cooking. 

The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.

Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!

Read the first paragraph again  . The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions. 

For veg' a mess of asparagus and mushrooms (not mixed). 

Then in kitchen gear, I've been  setting  the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today. 

https://www.cuisinart.com/shopping/appli...ens/toa-60

So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.

[bcshaves]

We still do much as we did when we were both working even though  we're long since retired. We would cook too much for one meal and eat leftovers for days after. It's just easy and while I don't mind cooking, I enjoy it in fact, I prefer the eating more than the cooking. 

The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.

Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!

Read the first paragraph again  . The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions. 

For veg' a mess of asparagus and mushrooms (not mixed). 

Then in kitchen gear, I've been  setting  the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today. 

https://www.cuisinart.com/shopping/appli...ens/toa-60

So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.

Jacques Pepin is a fine chef. I enjoy his recipes. Baked chicken thighs are good. Why do you not like them? I prefer cooking it on a pan but have baked a few of them and where decent. In the kitchen the fancy stuff is good but the things of old work perfectly. I cast iron pan work perfectly granted it is not a vintage one but it work and it is what I use 99% of the time. Oh but air fryers are very handy.

[ShadowsDad]

I no longer like baking them because it makes a mess in the oven that I have to clean because I don't want the wife near my oven. In a pan it's just about as easy as any cooking can possibly get. The only cleanup is the pan and the lid and the cooked thighs are, well, exactly what you'd expect, and the skin, when done correctly, is always crispy.

Not all the time, but I've been known to marinate the thighs, after cutting along the bone, with flavorings overnight. Of course they get refrigerated. If I'm just S&Ping them that can happen right before they go into the pan. Or the salt can be applied the day before so that they "dry brine" which results in moister meat. But that would happen baked or in the pan.

[bcshaves]

I no longer like baking them because it makes a mess in the oven that I have to clean because I don't want the wife near my oven. In a pan it's just about as easy as any cooking can possibly get. The only cleanup is the pan and the lid and the cooked thighs are, well, exactly what you'd expect, and the skin, when done correctly, is always crispy.

Not all the time, but I've been known to marinate the thighs, after cutting along the bone, with flavorings overnight. Of course they get refrigerated. If I'm just S&Ping them that can happen right before they go into the pan. Or the salt can be applied the day before so that they "dry brine" which results in moister meat. But that would happen baked or in the pan.

So you are the one the cooks? Yeah baking it is messy but to me it taste so good. I always let any meat I season rest at least 15 minutes so that it absorbs the salt.

[ShadowsDad]

So you are the one the cooks? Yeah baking it is messy but to me it taste so good. I always let any meat I season rest at least 15 minutes so that it absorbs the salt.

I am. We decided early on that if we wanted to actually eat the food that was going to be my job. My wife might know how to boil water after she watches a youtube video. My wife knows how to warm leftovers.

[Wchnu]

Tonight will be some pig. I have a pork loin that needs to get it self cooked. Just plain season it and pop into the oven to bake. Nothing fancy. It will taste good and go along way. I slice it and reheat in a pan on the stove for breakfast with eggs. I can also slice for sandwiches. I cook very plain I guess. But there is always enough to go around.

[ShadowsDad]

Fuzzy, I think sometimes people try to do too much with ingredients. There's a LOT to be said for just allowing the basic ingredient to be the star. I do much the same thing lots of times. Heck, most of my cooking is simple cooking. No one has complained yet and if they left the table hungry that was their fault.

[Dave in KY]

Grilled some chicken tenderloins and my pepper,onion and mushroom sauteed
   

[ShadowsDad]

This works for folks in ketosis or not. If you're not just use the first original recipe.

I search for recipes I can eat and make ahead. I also like recipes that have everything in one dish if possible. That means soup, but not just soup, chowduh (I live in Maine). But not New England chowder that is high in cow products. I wanted something with veggies. That meant Manhattan style chowder. I make the basic soup then add some sort of fish as I warm it before serving. To do that just leave out the clams.

Manhattan style clam chowder I

Ingredients

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Directions

Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

-----------------------------------------------------

OK, so I’m in ketosis and can’t eat the potato, so what did I do?

I also loathe cooked stalk celery, but cooked celeriac aka celery root, is entirely different. I love celeriac. So I omitted the celery stalks and potato and used a 4-5" diameter celeriac to take the place of both. Anyone who knows me knows that after the first time I make a recipe I make it mine. The garlic was upped and so were the herbs. The red pepper was definitely upped.

I’ve made this before with the clam broth and added a piece of fish to the bowl. That works fine. But this time I had 2 pounds of extra large shrimp with the shell on, and the shell is important for flavor. Tip: NEVER buy pre-shelled shrimp unless you want them to be flavorless.

So for this recipe today I put the 2# of frozen shrimp, again, shell on, into a saucepan and covered them with water but just covered, no excess. Brought them to a boil and simmered for just a few minutes (3ish). Then strained the cooking liquid, aka shrimp stock, into a measuring bowl to get my 5 cups of stock. I had 6 cups so the dogs will have shrimp stock in their dishes tonight.

I didn’t saute the vegetables, everything went into the soup pot. I also use dry herbs. I always have them but don’t always have fresh. Did I mention I cook to taste? So I don’t have measured amounts but I can guess. Maybe 2 TBLs parsley, 1 tsp whole thyme, and 3 bay leaves. The recipe calls for 1/4 cup tom’ paste. Well a can is 6 ounces, and what do I do with the other 2 ounces? The entire can went in. It was brought to a boil while the shrimp cooled off in the saucepan. Once the veg’ were tender and the celeriac is the one to test, it’s done. When the shrimp are cool peel them and put them in the refrigerator.

To serve I put some shrimp in a bowl, ladle a serving over it and gently warm it in the microwave. But this time I’ll also add some mussel meat to the bowl. Delicious, keto, and a meal, including veg’ in a bowl. Cook once, and it’s easy cooking, and eat for awhile. I measured it out tonight. I get 7 servings and a serving of broth. I could have divvied up the broth into the other servings, but I didn’t. It’ll make a fine light lunch on it’s own.

There are plenty of leftovers and I’ll freeze some in individual serving containers. When I want some I’ll just pull it out, warm it and add some sort of fish or shellfish to it. A can of clams or oysters would also work.

Could you add a little green pepper? I think that would be a nice addition. I just haven’t tried it yet.

[bcshaves]

This works for folks in ketosis or not. If you're not just use the first original recipe.

I search for recipes I can eat and make ahead. I also like recipes that have everything in one dish if possible. That means soup, but not just soup, chowduh (I live in Maine). But not New England chowder that is high in cow products. I wanted something with veggies. That meant Manhattan style chowder. I make the basic soup then add some sort of fish as I warm it before serving. To do that just leave out the clams.

Manhattan style clam chowder I

Ingredients

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Directions

    Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

-----------------------------------------------------

OK, so I’m in ketosis and can’t eat the potato, so what did I do?

I also loathe cooked stalk celery, but cooked celeriac aka celery root, is entirely different. I love celeriac. So I omitted the celery stalks and potato and used a 4-5" diameter celeriac to take the place of both. Anyone who knows me knows that after the first time I make a recipe I make it mine. The garlic was upped and so were the herbs. The red pepper was definitely upped.

I’ve made this before with the clam broth and added a piece of fish to the bowl. That works fine. But this time I had 2 pounds of extra large shrimp with the shell on, and the shell is important for flavor. Tip: NEVER buy pre-shelled shrimp unless you want them to be flavorless.

So for this recipe today I put the 2# of frozen shrimp, again, shell on, into a saucepan and covered them with water but just covered, no excess. Brought them to a boil and simmered for just a few minutes (3ish). Then strained the cooking liquid, aka shrimp stock, into a measuring bowl to get my 5 cups of stock. I had 6 cups so the dogs will have shrimp stock in their dishes tonight.

I didn’t saute the vegetables, everything went into the soup pot. I also use dry herbs. I always have them but don’t always have fresh. Did I mention I cook to taste? So I don’t have measured amounts but I can guess. Maybe 2 TBLs parsley, 1 tsp whole thyme, and 3 bay leaves.  The recipe calls for 1/4 cup tom’ paste. Well a can is 6 ounces, and what do I do with the other 2 ounces? The entire can went in. It was brought to a boil while the shrimp cooled off in the saucepan. Once the veg’ were tender and the celeriac is the one to test, it’s done. When the shrimp are cool peel them and put them in the refrigerator.

To serve I put some shrimp in a bowl, ladle a serving over it and gently warm it in the microwave. But this time I’ll also add some mussel meat to the bowl. Delicious, keto, and a meal, including veg’ in a bowl. Cook once, and it’s easy cooking, and eat for awhile. I measured it out tonight. I get 7 servings and a serving of broth. I could have divvied up the broth into the other servings, but I didn’t. It’ll make a fine light lunch on it’s own.

There are plenty of leftovers and I’ll freeze some in individual serving containers. When I want some I’ll just pull it out, warm it and add some sort of fish or shellfish to it. A can of clams or oysters would also work.

Could you add a little green pepper? I think that would be a nice addition. I just haven’t tried it yet.

Seems like a good recipe I have to try soon.