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What was the last thing you cooked?

Pressure canning day.

Punk rock girl. Uses the Instant Pot (multigrain-high cycles at 11-13 pounds of pressure).

Bone Broth
Black Beans

Maybe in a bit, I'll make apple butter too. But that might not be a today thing.
 
Yeshuasdaughter said:
Pressure canning day.

Punk rock girl. Uses the Instant Pot (multigrain-high cycles at 11-13 pounds of pressure).

Bone Broth
Black Beans

Maybe in a bit, I'll make apple butter too. But that might not be a today thing.
Click to expand...

I think you enjoy cooking as much as I do. I'd love to spend a kitchen day with you, just cooking up yummy, healthy food and eating it! :)
 
Ricotta pie (it’s like cheesecake but not as sweet)
IMG_2726.jpeg
 
Penne pasta with homemade, cheese stuffed, baked meatballs, and homemade marinara sauce.

You ever add a little pumpkin puree to the tomato sauce in your marinara? You have to season it differently, of course.

Seriously, It's life changingly good. You start questioning everything you thought was true.

********

For brunch I had leftover meatballs topped with a little bit of the marinara.

I also made coffee. I added a tiny scoop of baker's cocoa to the mug, and stirred in cream top goat milk.
 
Mary Terry said:
I think you enjoy cooking as much as I do. I'd love to spend a kitchen day with you, just cooking up yummy, healthy food and eating it! :)
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I do really like cooking.

Service to others is my love language. I don't derive much pleasure from doing things just for myself.

If I can serve a meal that other people will love, I know their belly is full, and they've enjoyed filling it, it's possibly one of the best feelings on earth.
 
Yeshuasdaughter said:
OOOOOH!

Recipe please!!!
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General amounts for a standard pre made pie tin
15 oz ricotta cheese
1/2 cup sugar (I use a little less than this)
1/2 cup heavy whipping cream
2-3 eggs (I use 3)
1 tablespoon vanilla extract
1 table spoon lemon juice or lemon zest
2-3 tablespoons corn starch

350 degrees for about an hour, top edges golden or top surface.

Optional add cottage cheese to mix before baking.

Optional topping while cooking make a fruit sauce like
Cold: strawberries, or strawberries and some sugar, or mixed apples with strawberries and sugar, any premade fruit topping,
Hot: get canned crushed pineapple drain most juice and condense in saucepan to thicken (you can add sugar and cornstarch to thicken also)

Can be made in a pie tin or with pie crust, or just put mix into a baking dish (takes a little longer cook time

Bake 350 for an hour or until top gets golden around edges or through out top surface.
I cook it a little longer so it’s golden like my photo. You can technically stop cooking when the edges are golden and the center jiggles like jello still.

Cool for several hours to harden it, or eat some while still hot and it’s pudding like and amazing.

If you leave it in the refrigerator open for a few days it gets really firm and better, but I can never wait that long haha.

I like to make it in a baking dish without crust because I add extra ricotta sometimes, or cottage cheese. The cottage sounds odd but it blends well and gives a nice consistency. I experiment with it a lot using less or more egg, less or more cheese, less sugar, more cornstarch.
 

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Rocco said:
General amounts for a standard pre made pie tin
15 oz ricotta cheese
1/2 cup sugar (I use a little less than this)
1/2 cup heavy whipping cream
2-3 eggs (I use 3)
1 tablespoon vanilla extract
1 table spoon lemon juice or lemon zest
2-3 tablespoons corn starch

350 degrees for about an hour, top edges golden or top surface.

Optional add cottage cheese to mix before baking.

Optional topping while cooking make a fruit sauce like
Cold: strawberries, or strawberries and some sugar, or mixed apples with strawberries and sugar, any premade fruit topping,
Hot: get canned crushed pineapple drain most juice and condense in saucepan to thicken (you can add sugar and cornstarch to thicken also)

Can be made in a pie tin or with pie crust, or just put mix into a baking dish (takes a little longer cook time

Bake 350 for an hour or until top gets golden around edges or through out top surface.
I cook it a little longer so it’s golden like my photo. You can technically stop cooking when the edges are golden and the center jiggles like jello still.

Cool for several hours to harden it, or eat some while still hot and it’s pudding like and amazing.

If you leave it in the refrigerator open for a few days it gets really firm and better, but I can never wait that long haha.

I like to make it in a baking dish without crust because I add extra ricotta sometimes, or cottage cheese. The cottage sounds odd but it blends well and gives a nice consistency. I experiment with it a lot using less or more egg, less or more cheese, less sugar, more cornstarch.
Click to expand...
I make my own soft farmers cheese. It's somewhere between cream cheese and ricotta. I bet that would work here too.
 
It's been a yoghurty day.

I have made today:

Culturing another gallon of buttermilk. I culture it next to the big kombucha cask. the buttermilk beginning to get a lot thicker, and you can taste wild yeasts in it. It's developing more of its own probiotic bloom. It tastes more like kefir than buttermilk now. It's super thick, almost as much as Greek yoghurt.

Lovely.

I haven't eaten much food. But I've had lots of Lassi. I also made a smoothie with milk, buttermilk, and a can of fruit cocktail for dinner. That was the bomb.

I also made a milkshake. It was made the same as Lassi, but with milk instead of water.

Really craving probiotics lately. I think maybe tonight I'll start a new gallon of kombucha. I really liked the pomegranate/lemongrass/white tea blend. My favorite so far.

We're out of bread. That might be a tomorrow thing. We shall see.
 
I made red lentil bread. It tasted bland to me, but that might be bc i have a cold and cannot taste anything. My parents really liked it.
 
I made shrimp scampi with angel hair pasta, a big green salad with lettuce from my garden, and French bread for dinner. I was in Florida last week and brought back 5 pounds each of fresh-caught Royal Red shrimp and jumbo Gulf shrimp and 6 fillets of grouper for our freezer. Grouper is a meaty white fish with a mild taste. I usually sauté it in olive oil and butter, salt and pepper, and serve it with homemade tartar sauce.
 
The very last thing? Sugar free chocolate ice cream. Really, iced custard. Made with real cream, eggs and monkfruit sweetener so the ice cream won't spike your blood sugar.
 
My partner has to watch salt and carbs , etc, so l made fried rice using rice cauliflower. Tastes great. He liked tonite, l made him a small pizza his way, lots of sauce. My cheat way for the marinara sauce is take zesty Italian powder dressing packet and toss 1/2 into can of tomato sauce. l add stevia, and a bit of ketchup, and he really enjoyed it. This works with spaghetti too. We have been enjoying pumpkin flavor coffee at nite. He loves grits, so that l serve about twice a week. We finally cool down to 75 by next Friday, so still eating light. l made curry salad with chicken , mixed in steamed cauliflower, and small potatoes last week. But l craved mango chutney. My mom always mixed in a spoon of chutney into her curry.
 
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Enchiladas!

It's the first thing I've been able to cook since my wheelchair broke. So it's really special.

Oh and they are the bomb dot com.
 
Yeshuasdaughter said:
Enchiladas!

It's the first thing I've been able to cook since my wheelchair broke. So it's really special.

Oh and they are the bomb dot com.
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I hope your wheelchair has been repaired. I love enchiladas but hubby doesn't so I make them for myself. He doesn't like "soggy tortillas" so I just brown the rolled enchiladas without the sauce in a skillet for him and call them chimichangas. ;)
 
Just made baked potatoes with onions. Later will add marrow-eggplants ragout and, mb, tomato sauce.
Generally, l like everything that be cooked without a lot of my participation 🙂
 
I just got a beautiful loaner wheelchair, my daughter just took the 3 hour state exam to get her real estate broker's license, and I'm just in a really good mood.

So I decided to celebrate my daughter's happy day by making the most decadent oatmeal raisin cookies. They are amazing. It's from an old Unalaska Aleut cookbook. If anyone wants the recipe, I'll share it.
 
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