Shelter At Home Cooking: Show Us Yours!

[ea56]

Thanks Ralph

for the great tip about using a hanging clip tp secure handwritten recipes for reading them while cooking or baking!  I’m going to get a clip out for this purpose.

 

Eddie

 

[perc-o-prince]

Tonight's dessert out of my trusty cast-iron pan and made with fresh pineapple. I used a bit of the pineapple liqueur I made last fall in the butter/brown sugar mix instead of pineapple juice like Fannie Farmer calls for. Made one of these last weekend for company with the FF recipe for the cake as well. I used a boxed yellow cake mix this time but added vanilla and subbed pineapple liquor for 1/2 the water.

Chuck

 

[perc-o-prince]

Chicken, penne rigate, portobello, tomato and basil in a light Romano sauce. Dessert was the pineapple upside-down cake shown above with a little of the pineapple liqueur I made in the spring on the side.

Chuck

 

[agiflow4]

Chuck that chicken & pasta dish looks absolutely delicious. I'll have to try this.

 

[revvinkevin]

About 2 weeks ago, inspired by a post I saw on another site, I decided to try roasting a whole head of cauliflower. Normally cauliflower is not one of my “go to“ vegetables, but I figured what the heck. I found this other recipe that sounded more appealing flavor wise than just a plain roasted head of cauliflower. Seasoned with a mixture of basil, parsley, thyme, minced garlic, grated Parmesan cheese and S&P in some olive oil, it was pretty tasty!

Kevin

 

[chachp]

That really looks good

 

<span style="font-family: helvetica;">I'm not a huge cauliflower fan but that looks like something I would like.   How did you roast it?</span>

 

[perc-o-prince]

Patrick,

And it's easy too! I cooked the pasta until almost done, and drained it. I cooked the chicken separately, then the veggies except the tomatoes. Sat those aside then a little oil and garlic in the pan to sweat. Then a little flour, brown slightly, and add chicken broth until a loose sauce forms. Add Romano to taste, whisking it in, until the desired flavor/thickness. Add more broth or Romano as needed. Pop everything back into the pan to combine, warm through until hot, and just cook the tomatoes a little. Serve with chiffonade of basil and more cheese on the side.

When I've made this just for me I add red pepper flakes to the oil. Rich doesn't like the heat they give so I leave them out when making it for 2.

Chuck

 

[revvinkevin]

Ralph, I roasted the cauliflower in my recently installed, (5 year old), Miele Combi Steam Oven! This is A regular convection oven that will do everything a regular oven will do, roast, bake, broil, etc. but can also add from 0% up to 100% steam at temps up to 435°F! I love it so far and have been using it a lot. Now I just have to find the time to try baking bread or making NY style bagels in it (steam first, then bake).

BTW, I cooked the cauliflower @ 375°F with 60% steam for 35 mins. The regular recipe called for cooking @ 400°F for 35 to 45 minutes covered Dutch oven, then removing the lid and brown under the broiler for 10 minutes more.



post was last edited: 9/25/2020-13:06]

 

[foraloysius]

Shepherd's pie, Brussels sprouts and the Hellman's curry sauce after a recipe from an old ad that Louis posted a few years ago. This time I made the curry sauce a bit thicker.

 

[combo52]

An Almost Home Made Apple Pie

In just under 30 minutes from start to out of the oven.

 

A variety of 6-7 large apples, 2 Ts flour, 1 ts cinnamon dash of nutmeg, 1/3 C sugar, 1/3 C stevia sweetener 2 Ts organic Coconut  oil .

 

One  pie crust that you roll out and a Corning ware pie dish.

 

Oven preheated to 425 F, and bake Microwave power high [ approximately 700 watts ] for 8-10 minutes, check at 8 minutes.

 

It was good, the apples still have a nice texture, crust was flakey, Todd and I took a nice chunk out of it last night along with home made vanilla  ice cream.

John 

 

[foraloysius]

Melanzane alla Parmigiana

It was still bubbling along the sides when I took the picture but you can't really see that.