Author Topic: Sunday cooking (Read 45724 times)

danooli · **on:** October 16, 2011, 09:46:08 PM

Does anyone else like to cook on Sundays?

Today I made Carrot Ginger soup with carrots and butternut squash I grew in the garden. Then I made Bacon Chocolate & Cinnamon Chip cookies. I just took those out of the oven, but haven't tried them yet. I've wanted to try bacon chocolate chip cookies for a while now, and today's the day

What did YOU cook today?

eytanz · **Reply #1 on:** October 16, 2011, 09:53:35 PM

Oh, I do love to cook on Sundays (and Saturdays. And most other days, though if I'm at work late I sometimes get takeaway). But I do try to make big meals on weekends. Didn't really cook much today, but yesterday I made a lamb lasagne, and on Friday I made a carrot/sweet potato/butternut squash soup which we've not quite finished yet. I wish I had a garden, though...

How were the cookies? If they were as good as they sound, I'd love the recipe...

danooli · **Reply #2 on:** October 16, 2011, 10:43:09 PM

The cookies were pretty good!

here you go

Bacon, chocolate chip and cinnamon chip cookies

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
1 ½ tsp vanilla
2 eggs
1 cup semi sweet chocolate chips
1 cup cinnamon chips
10 strips bacon, cooked and chopped into small pieces

Combine flour, baking soda and salt in a small bowl. Beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. Gradually beat in flour mixture. Stir in morsels and bacon pieces.
Spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes remove from oven and cool 5 minutes. Transfer to wire rack to cool.

Talia · **Reply #3 on:** October 17, 2011, 12:35:30 AM

I actually rarely cook and subsist mainly on sammiches and frozen meals. Yes, it's pathetic. That's OK.

But tonight I had this $2 bag of baby potatoes from Trader Joe's I had to get through before they went bad. So I'm roasting 'em up with some Olive oil, rosemary, thyme, salt, pepper and lemon juice (? I have no idea if that last will bake off in the oven or what, I don't cook much as I said, just experimenting) and have hopes they will make for tasty eats during the Walking Dead premiere.

I can say that the condo smells awesome right now though. Yum.

kibitzer · **Reply #4 on:** October 17, 2011, 02:09:54 AM

I enjoy cooking but during the week it's usually the old standbys. When we entertain it's usually me that cooks and that's quite fun! (Apart from the stress of wondering whether everything will turn out!)

Actually we had some friends over recently and I made a Moroccan Lamb Stew which I found disappointing -- not half as flavourful as I expected. I think I used too much meat and should have cooked it the day before.

Bacon Choc-chip cookies? Sounds awesome!

Marguerite · **Reply #5 on:** October 17, 2011, 03:13:41 PM

Oh yeah, I'm a "cook meals for the week on Sunday" person too. Though for me right now it's usually a big batch of scrambled eggs with veggies for the week's breakfasts. I tend to do the "cook twice as much for dinner, and have the leftovers for lunch the next day" routine.

Granted, when I have time to cook. But one of the fantastic things about Autumn is the urge always strikes and I wind up with big batches of soups and stews which rotate through the freezer beautifully.

...

And NOW I want to make vichyssoise again...

Marguerite · **Reply #6 on:** October 17, 2011, 03:16:53 PM

Quote from: kibitzer on October 17, 2011, 02:09:54 AM

Actually we had some friends over recently and I made a Moroccan Lamb Stew which I found disappointing -- not half as flavourful as I expected. I think I used too much meat and should have cooked it the day before.

Ooooo that sounds good! Was the stew tomato based? If so, I agree completely with your idea to cook it the day before. For some reason all tomato based stuff (spaghetti sauce, salsa, lasagna, etc.) seem to be much better the next day. :-)

If you're looking for a meat / middle-eastern style dish, this is my favorite. Crock pot recipe, too. Prep in the morning, leave on low all day, come home to a WONDERFUL smell.

https://www.evernote.com/shard/s71/sh/7cf82b9e-2fba-492d-8955-d0af5f995254/5c2d33b67003432f82c151c18bfbd29a

birdless · **Reply #7 on:** October 17, 2011, 03:31:30 PM

I enjoy cooking, but I didn't do any yesterday. Plan on putting together a simple but yummy potato soup for tonight, accompanied by my wife's homemade bread. I passed on the bacon chocolate chip cookies recipe to her. She's the baker. She's (We're) trying to start up a little side baking business, in fact.

eytanz · **Reply #8 on:** October 17, 2011, 08:31:08 PM

Quote from: danooli on October 16, 2011, 10:43:09 PM

The cookies were pretty good!

here you go

Thanks! Probably won't be doing them for a while (busy, busy term just started, I think even my weekends will be mostly work), but the recipe does look good!

danooli · **Reply #9 on:** October 17, 2011, 09:36:47 PM

Quote from: MuseofChaos on October 17, 2011, 03:16:53 PM

If you're looking for a meat / middle-eastern style dish, this is my favorite. Crock pot recipe, too. Prep in the morning, leave on low all day, come home to a WONDERFUL smell.

https://www.evernote.com/shard/s71/sh/7cf82b9e-2fba-492d-8955-d0af5f995254/5c2d33b67003432f82c151c18bfbd29a

Holy cow, that sounds incredible

Talia, how were your potatoes? They sound good too! I'm sure the lemon juice was fine in the oven.

eytanz...I've been meaning to try any form of chocolate and bacon cookies for quite some time now, at least a year already. This was the first time I got around to making them. At first, I hesitated because everybody around me claimed they sounded too gross and said they wouldn't try them. So I wasn't about to make a batch of cookies that only I would eat. Then I just decided that I didn't care anymore and made them. You'll try them when you're ready

I used the cinnamon chips because I ran out of chocolate chips. (I had never heard of the cinnamon chips before last weekend when I found them in the grocery store, by the way. I'm so glad I picked them up because they're incredible!)

Talia · **Reply #10 on:** October 18, 2011, 12:02:51 AM

They were yummy. Would Eat Again (and could, I have many potatoes left).

Spindaddy · **Reply #11 on:** October 18, 2011, 01:50:05 AM

On Sunday I bust out with the smoker or the grill (sometimes both) and make something that takes a few days to finish. Sometimes when the extended family is over, the meat doesn't last long, but with Fall here, I'll probably bust out the pressure cooker for some soups from the carcasses.

Fenrix · **Reply #12 on:** October 18, 2011, 03:34:14 AM

I do my big cooking on Fridays. We have some friends over. We were watching Torchwood: Miracle Day, and have proceeded into The Walking Dead. Also scratch cocktails with fresh ingredients. (See PodCastAle thread for more on that.)

Quote from: Talia on October 17, 2011, 12:35:30 AM

I actually rarely cook and subsist mainly on sammiches and frozen meals. Yes, it's pathetic. That's OK.

But tonight I had this $2 bag of baby potatoes from Trader Joe's I had to get through before they went bad. So I'm roasting 'em up with some Olive oil, rosemary, thyme, salt, pepper and lemon juice (? I have no idea if that last will bake off in the oven or what, I don't cook much as I said, just experimenting) and have hopes they will make for tasty eats during the Walking Dead premiere.

I can say that the condo smells awesome right now though. Yum.

I'd consider just oil and salt for the roasting to crisp the skins and nothing that burns, then put all the herbs and spices into the lemon juice and toss as kind of a dressing.

I'll have to share some middle eastern dished I've done successfully. Koresht is an awesome stew style, with a flavor base including pomegranate syrup, dried limes, tumeric, cinnamon, cardamom, and cumin.

My favorite bacon application so far has been a praline ice cream, but instead of nuts, roast bacon in the oven that has been rubbed heavily in brown sugar.

Talia · **Reply #13 on:** October 18, 2011, 03:39:23 AM

Quote from: Fenrix on October 18, 2011, 03:34:14 AM

Quote from: Talia on October 17, 2011, 12:35:30 AM
I actually rarely cook and subsist mainly on sammiches and frozen meals. Yes, it's pathetic. That's OK.

But tonight I had this $2 bag of baby potatoes from Trader Joe's I had to get through before they went bad. So I'm roasting 'em up with some Olive oil, rosemary, thyme, salt, pepper and lemon juice (? I have no idea if that last will bake off in the oven or what, I don't cook much as I said, just experimenting) and have hopes they will make for tasty eats during the Walking Dead premiere.

I can say that the condo smells awesome right now though. Yum.

I'd consider just oil and salt for the roasting to crisp the skins and nothing that burns, then put all the herbs and spices into the lemon juice and toss as kind of a dressing.

I'll have to share some middle eastern dished I've done successfully. Koresht is an awesome stew style, with a flavor base including pomegranate syrup, dried limes, tumeric, cinnamon, cardamom, and cumin.

Hmm, good idea. Will try that with the surviving (heh) potatoes.

Koresht sounds amazing! There's an Israeli (and yes, sadly, I had to Google to confirm that Israel counts as "middle eastern")dish that I've recently become fond of.. shakshuka.. basically eggs over tomato, with parsley and feta. So frigging good.

CryptoMe · **Reply #14 on:** October 18, 2011, 04:47:52 AM

Sunday was a big cooking day for me too. Must have been the cold, rainy weather - didn't want to do outside stuff

I made...

Russian Cabbage Pie. The recipe is from a Russian friend, but is something like this one: http://easteuropeanfood.about.com/od/russianmaincourses/r/cabbage-pie-kulebjaka.htm.

Baked Corn Dogs. Tried this recipe for the first time, and they turned out pretty good: http://www.mommiedaze.com/whats-for-dinner-baked-corn-dogs.

Moussaka. The recipe is from an old Greek lady, includes eggplant, zucchini, potato, and meat, and I couldn't find anything like it on the web...

The Pie was eaten on Sunday.
The Corn Dogs were consumed today.
And the Moussaka is for tomorrow.

What will I do on Wednesday?

Fenrix · **Reply #15 on:** October 18, 2011, 04:58:41 AM

Stew-ish moussaka or lasagna-ish moussaka?

kibitzer · **Reply #16 on:** October 19, 2011, 02:44:52 AM

Quote from: MuseofChaos on October 17, 2011, 03:16:53 PM

Quote from: kibitzer on October 17, 2011, 02:09:54 AM
Actually we had some friends over recently and I made a Moroccan Lamb Stew which I found disappointing -- not half as flavourful as I expected. I think I used too much meat and should have cooked it the day before.

Ooooo that sounds good! Was the stew tomato based? If so, I agree completely with your idea to cook it the day before. For some reason all tomato based stuff (spaghetti sauce, salsa, lasagna, etc.) seem to be much better the next day. :-)

Yes, it was very heavily tomato based :-) Only time in my life I've ever peeled and chopped and stack of roma tomatoes (2kg as I recall), so you can understand my disappointment!

(Oh -- that's about 4.4lbs for you colonials ;-)

Gamercow · **Reply #17 on:** October 19, 2011, 02:21:55 PM

I cook and bake a lot, it is almost like therapy to me, it is time for me to unwind and destress and actually make someting, which I need to do after a day of working on computers shuffling electrons about. My wife often gives me an "Iron Chef Challenge", where she'll give me an ingredient, and I build supper around that.

Most recently, it being autumn in New England, it is squash season, so I have been doing a lot of squash/pumpkin stuff. This is our latest favorite, with buttercup squash substituted for turban squash, just because buttercup squash has such a lovely texture.

http://www.food.com/recipe/stuffed-turban-squash-106888

I also LOVE cooking middle eastern food, specifically Armenian food. That may seem to be an odd cuisine to pick up, but I lived in a town outside of Boston that had a very high percentage of Armenians, and several Armenian markets and restaurants. When we moved away, I found myself craving kufteh, lahmejun, and mamool, so on one of my trips back, I bought the local church cookbook, and it has served me well.

Another "ethnic" favorite I love to make is piragi, a Latvian bacon, onion, and caraway filled roll. I made 300 of these suckers for a holiday party last year:(I called them bacon buddies for the less adventurous folks)
http://recipes.epicurean.com/recipe/170/piragi-%28latvian-bacon-rolls%29.html

And of course being of French descent, I make a mean onion soup and tortierre.

Gamercow · **Reply #18 on:** October 19, 2011, 02:24:53 PM

Quote from: Talia on October 17, 2011, 12:35:30 AM

I actually rarely cook and subsist mainly on sammiches and frozen meals. Yes, it's pathetic. That's OK.

But tonight I had this $2 bag of baby potatoes from Trader Joe's I had to get through before they went bad. So I'm roasting 'em up with some Olive oil, rosemary, thyme, salt, pepper and lemon juice (? I have no idea if that last will bake off in the oven or what, I don't cook much as I said, just experimenting) and have hopes they will make for tasty eats during the Walking Dead premiere.

I can say that the condo smells awesome right now though. Yum.

I do this all the time, and my favorite combo is dill, chives, salt and pepper. roast in an oven at 450(200c?) for about 15 minutes, and you've got a simple easy side dish that goes great dipped in ranch dressing.

Gamercow · **Reply #19 on:** October 19, 2011, 02:30:36 PM

But what I actually cooked on Sunday was my super-simple pulled pork.

2-5 lb pork butt
2 onions
2 garlic cloves
barbecue spices(I love Penzey's Northwoods Fire
salt
pepper
barbecue sauce of your choice

Coat pork with spices, and put in slow cooker with chopped onions and garlic, salt and pepper. Fill to just over the top of the pork with water, and cook for 8-12 hours, or until pork can be pulled apart with a fork. Pull pork out of slow cooker and empty everything else out. Shred pork with two forks, and add back to slow cooker. Add barbecue sauce, and cook for another 30-45 minutes to incorporate.

CryptoMe · **Reply #20 on:** October 21, 2011, 03:58:01 AM

Quote from: Fenrix on October 18, 2011, 04:58:41 AM

Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!

CryptoMe · **Reply #21 on:** October 21, 2011, 04:04:48 AM

Quote from: Gamercow on October 19, 2011, 02:21:55 PM

Another "ethnic" favorite I love to make is piragi, a Latvian bacon, onion, and caraway filled roll. I made 300 of these suckers for a holiday party last year:(I called them bacon buddies for the less adventurous folks)
http://recipes.epicurean.com/recipe/170/piragi-%28latvian-bacon-rolls%29.html

Piragi are fabulous. They are actually a staple across many slavic cultures (my background). You can put just about anything in them, but typical fillings include; rice and mushrooms in a cream sauce, browned ground beef and onions, chopped hard boiled eggs, and fried cabbage. In fact, I made some from the left over cabbage filling and pie dough from my cabbage pie on Sunday. Delicious!

But they are very time consuming to make. I tip my hat to you for making 300! I hope your party-goer friends appreciated the effort.

Fenrix · **Reply #22 on:** October 21, 2011, 01:23:52 PM

Quote from: CryptoMe on October 21, 2011, 03:58:01 AM

Quote from: Fenrix on October 18, 2011, 04:58:41 AM
Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!

West of the Black Sea Mousakka is more like a lasagna. East of the Black Sea (my primary experiences are Turkish and Lebanese) it's a eggplant stew. I've done the following version: http://www.woolfit.com/moussaka.html and it was very good but not quite what I was looking for. The next time I try it, I will either roast or fry the eggplant at the suggestion of a Lebanese friend.

CryptoMe · **Reply #23 on:** October 21, 2011, 06:44:09 PM

Quote from: Fenrix on October 21, 2011, 01:23:52 PM

Quote from: CryptoMe on October 21, 2011, 03:58:01 AM
Quote from: Fenrix on October 18, 2011, 04:58:41 AM
Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!

West of the Black Sea Mousakka is more like a lasagna. East of the Black Sea (my primary experiences are Turkish and Lebanese) it's a eggplant stew. I've done the following version: http://www.woolfit.com/moussaka.html and it was very good but not quite what I was looking for. The next time I try it, I will either roast or fry the eggplant at the suggestion of a Lebanese friend.

How interesting. Thanks for that

danooli · **Reply #24 on:** October 25, 2011, 04:09:28 PM

It's not Sunday, but I'm home from work with a bit of a bug so I'm thinking about what to cook for dinner tonight...

I'm leaning towards a Butternut Squash Gratin casserole as I still have a ton of these buggers from the garden I should use.

Talia · **Reply #25 on:** October 25, 2011, 04:16:20 PM

Quote from: danooli on October 25, 2011, 04:09:28 PM

I'm leaning towards a Butternut Squash Gratin casserole

mmmmm.

can I come over? :p

CryptoMe · **Reply #26 on:** November 07, 2011, 06:53:29 PM

Last night I made an acorn squash and sauteed onion mash. No salt, no pepper. It was so delicious!

danooli · **Reply #27 on:** November 12, 2011, 11:39:19 PM

I'l be trying these tomorrow, I think

Sriracha Peanut Butter Cookies

Yield: 24 cookies

Ingredients

* 1/2 cup of butter
* 1/2 cup of white sugar
* 1 cup of smooth peanut butter
* 2 tablespoons of Sriracha sauce
* 1 cup of all-purpose flour
* 1 egg
* 1 teaspoon of baking soda
* 2 tablespoons of honey

Instructions

1. Preheat over to 375F.
2. Cream butter, peanut butter, sugar and Sriracha sauce together.
3. Add flour, egg, baking soda, honey and mix well.
4. Form approximately 1″ balls and press down with a fork.
5. Bake at 375F for 10-12 minutes.
6. Let cool and enjoy!

The recipe was found here: http://tastesbetterwithfriends.com/2011/10/20/sriracha-peanut-butter-cookies/

Bdoomed · **Reply #28 on:** November 14, 2011, 07:01:37 AM

Oh... oh my... Sriracha... Peanut Butter... Cookies...
I think... I think I'm leaking...

Marguerite · **Reply #29 on:** November 14, 2011, 04:19:40 PM

Quote from: Bdoomed on November 14, 2011, 07:01:37 AM

Oh... oh my... Sriracha... Peanut Butter... Cookies...
I think... I think I'm leaking...

How about some habanero pineapple salsa over ice cream to go with?

1 can pineapple chunks
1 habanero pepper, minced
4 fresh mint leaves, cut into chiffonade
1 cup corn oil
2 large corn tortillas, cut into wedges
1 cup sugar and cinnamon mixture

In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture.

Serve pineapple salsa over ice cream with the fried corn tortillas.

From my Patron Saint, Alton Brown, here.

Bdoomed · **Reply #30 on:** November 14, 2011, 08:40:44 PM

Quote from: MuseofChaos on November 14, 2011, 04:19:40 PM

From my Patron Saint, Alton Brown, here.

Patron Saint! I love it. Alton Brown is a demigod of some sort, I firmly believe.

CryptoMe · **Reply #31 on:** November 15, 2011, 02:37:35 AM

And I thought the pumpkin chilli I made last night was strange....

Gamercow · **Reply #32 on:** November 15, 2011, 07:55:37 PM

Quote from: danooli on November 12, 2011, 11:39:19 PM

I'l be trying these tomorrow, I think

Sriracha Peanut Butter Cookies

I've had them before and liked them, the sriracha with peanut butter gives a slightly thai flavor. But I may not be the best subject for this.

From The Oatmeal. Read his stuff. It is hilarious.

danooli · **Reply #33 on:** November 16, 2011, 01:13:18 AM

That was wonderful! I might have to buy that bumper sticker

I haven't made the cookies yet, but it's still on the agenda

Spindaddy · **Reply #34 on:** November 24, 2011, 04:13:35 PM

Quote from: Bdoomed on November 14, 2011, 08:40:44 PM

Quote from: MuseofChaos on November 14, 2011, 04:19:40 PM
From my Patron Saint, Alton Brown, here.

Patron Saint! I love it. Alton Brown is a demigod of some sort, I firmly believe.

I also worship at that altar. Alton Brown makes cooking fun and sciency. I love watching his shows and I have a bunch of his books. I love his concept that cooking is like reading directions and having a map. Directions are a great way to take you from 'A' to 'B', but having a map is great way to be able to pleasantly take a detour.

danooli · **Reply #35 on:** August 26, 2012, 09:29:12 PM

I just whipped up a batch of chocolate carrot cupcakes with chocolate cream cheese frosting that are chilling in the fridge. I used carrots I just plucked from the garden today.

On a side note, I looked at a bunch pf recipes before settling on the one I chose, in large part because it uses cardamom, and ever since reading Throne of The Crescent Moon by Saladin Ahmed in which the main character loves cardamom tea, I've been interested in the spice.

Gamercow · **Reply #36 on:** August 29, 2012, 02:21:23 PM

Since this thread popped to the top, if anyone ever has any allergy/food restriction questions, let me know, my wife has been egg, dairy, and wheat free for three years now, so I've had to come up with some interesting substitutions.

Bdoomed · **Reply #37 on:** August 29, 2012, 06:49:08 PM

That's intense! I'd imagine that food is a pretty scary thing when you can't eat any of those.

Gamercow · **Reply #38 on:** August 29, 2012, 08:37:04 PM

She gets an IGG reaction(stomach/gut), not an IGE reaction(throat closing, swelling), so it isn't the end of the world if she eats those, but it is not pleasant for her. We've found a lot of interesting substitutes, like applesauce as an egg replacer, and that Asian markets have rice noodles at 1/5th the price of normal markets.

danooli · **Reply #39 on:** August 29, 2012, 10:58:14 PM

I heart Asian markets!

Thanks for offering up wisdom, Gamercow! I know quite a few people with various food allergies and aversions, so I may hit you up one of these days!

danooli · **Reply #40 on:** October 13, 2013, 06:11:47 PM

I made some home made butter this morning so now I'm about to make some biscuits with the buttermilk.

We've also got a pizza dough rising

I love when the weather turns cool. It makes me want to heat up the oven!

DKT · **Reply #41 on:** October 15, 2013, 02:35:55 PM

Homemade pizza is the best. Mmmmmmmmm.

danooli · **Reply #42 on:** December 22, 2013, 12:40:52 PM

baking cookies today...and a cake.

maybe some fudge too.

Fenrix · **Reply #43 on:** December 22, 2013, 02:59:45 PM

I made lemon curd last Sunday. Last night was cowboy beans and cornbread. I think tonight is soup.

lowky · **Reply #44 on:** December 22, 2013, 04:40:27 PM

KD with cut up hot dogs comfort food at its best

Varda · **Reply #45 on:** December 22, 2013, 05:05:00 PM

We made acorn squash stuffed with quinoa and sausage last night. Today I'm going to make a nice chicken tikka masala, and maybe get going on Christmas baking.

evrgrn_monster · **Reply #46 on:** December 23, 2013, 01:21:45 AM

Taking a break from cooking today, because yesterday, I made a roast duck with a spiced pomegranate sauce and some spiced mashed potatoes.

Don't have a recipe for the potatoes, since that's one of those things I have just made so often that I have no idea what the measurements are anymore, but here's the duck.

http://www.mygourmetconnection.com/recipes/main-courses/poultry/roast-duck-spiced-pomegranate-sauce.php

It was amazing, btw. No tweaking this recipe at all, it's perfect.

evrgrn_monster · **Reply #47 on:** December 23, 2013, 01:22:05 AM

Quote from: Varda on December 22, 2013, 05:05:00 PM

We made acorn squash stuffed with quinoa and sausage last night. Today I'm going to make a nice chicken tikka masala, and maybe get going on Christmas baking.

Everything about that sounds so good.

Varda · **Reply #48 on:** December 23, 2013, 01:42:27 PM

Quote from: evrgrn_monster on December 23, 2013, 01:21:45 AM

Taking a break from cooking today, because yesterday, I made a roast duck with a spiced pomegranate sauce and some spiced mashed potatoes.

Don't have a recipe for the potatoes, since that's one of those things I have just made so often that I have no idea what the measurements are anymore, but here's the duck.

http://www.mygourmetconnection.com/recipes/main-courses/poultry/roast-duck-spiced-pomegranate-sauce.php

It was amazing, btw. No tweaking this recipe at all, it's perfect.

Um. You might have just given me part of my Christmas Eve menu. Oddly enough, I've been looking for a good pomegranate sauce recipe this week! Thanks.

danooli · **Reply #49 on:** December 23, 2013, 01:55:56 PM

Quote from: Varda on December 22, 2013, 05:05:00 PM

We made acorn squash stuffed with quinoa and sausage last night. Today I'm going to make a nice chicken tikka masala, and maybe get going on Christmas baking.

Yummy!

Fenrix · **Reply #50 on:** December 23, 2013, 02:07:13 PM

I'm a big fan of pomegranate syrup that you can get from middle eastern grocery stores. It's basically concentrated pomegranate juice, so it saves a lot of boiling and stirring time. Also mix 1-1 with simple syrup and you have the best grenadine ever.

evrgrn_monster · **Reply #51 on:** December 24, 2013, 12:45:39 AM

Simmering a pomegranate sauce for thirty minutes makes your house smell like amazing for like two days. Added bonus.

Varda · **Reply #52 on:** December 24, 2013, 01:21:04 AM

Quote from: Fenrix on December 23, 2013, 02:07:13 PM

I'm a big fan of pomegranate syrup that you can get from middle eastern grocery stores. It's basically concentrated pomegranate juice, so it saves a lot of boiling and stirring time. Also mix 1-1 with simple syrup and you have the best grenadine ever.

Wait, where do you find it in Atlanta? I went looking for some once, but the only ME grocery store in Athens didn't stock any (and was ALSO extremely sketchy, which means last time I went there, a random creepy man followed me all the way to my car screaming at me for reasons only known to him).

Quote from: evrgrn_monster on December 24, 2013, 12:45:39 AM

Simmering a pomegranate sauce for thirty minutes makes your house smell like amazing for like two days. Added bonus.

It'll be dueling with the mulled wine to set the tone for the evening!

What are you guys cooking for the holidays, if you celebrate?

Fenrix · **Reply #53 on:** December 24, 2013, 03:16:54 AM

Quote from: Varda on December 24, 2013, 01:21:04 AM

Quote from: Fenrix on December 23, 2013, 02:07:13 PM
I'm a big fan of pomegranate syrup that you can get from middle eastern grocery stores. It's basically concentrated pomegranate juice, so it saves a lot of boiling and stirring time. Also mix 1-1 with simple syrup and you have the best grenadine ever.

Wait, where do you find it in Atlanta? I went looking for some once, but the only ME grocery store in Athens didn't stock any (and was ALSO extremely sketchy, which means last time I went there, a random creepy man followed me all the way to my car screaming at me for reasons only known to him).

I can point to at least three non-sketch ME grocery stores within a 20 minute drive of my house. You could have nice things if you lived in a civilized portion of the state.

Two of the three also serve amazing food, and the third is immediately next door to the restaurant. Next time you escape from Mos Eisley, we'll have to visit one.

Varda · **Reply #54 on:** December 24, 2013, 05:08:25 PM

Quote from: Fenrix on December 24, 2013, 03:16:54 AM

I can point to at least three non-sketch ME grocery stores within a 20 minute drive of my house. You could have nice things if you lived in a civilized portion of the state.

Two of the three also serve amazing food, and the third is immediately next door to the restaurant. Next time you escape from Mos Eisley, we'll have to visit one.

Dude. Stop hogging all the ME grocery stores! I'll trade you our football team. I hear you don't have that kind of thing up in ATL.

But barring that, yeah, we could probably be lured from Mos Eisley for pomegranate syrup sometime. :p

Fenrix · **Reply #55 on:** December 24, 2013, 06:25:33 PM

Quote from: Varda on December 24, 2013, 05:08:25 PM

Dude. Stop hogging all the ME grocery stores! I'll trade you our football team. I hear you don't have that kind of thing up in ATL.

Well, I'll ask him, but I don't think he'll be very keen. Uh, he's already got one, you see?

CryptoMe · **Reply #56 on:** January 03, 2014, 03:58:24 AM

December is chocolate making month. Made 2500 pieces this year (truffles, fudge centres, mints, nut clusters, etc.) Still handing out boxes to friends and family.

Devoted135 · **Reply #57 on:** January 03, 2014, 05:55:33 PM

Quote from: CryptoMe on January 03, 2014, 03:58:24 AM

December is chocolate making month. Made 2500 pieces this year (truffles, fudge centres, mints, nut clusters, etc.) Still handing out boxes to friends and family.

So, where's the sign up list?

CryptoMe · **Reply #58 on:** January 10, 2014, 06:34:26 AM

Quote from: Devoted135 on January 03, 2014, 05:55:33 PM

Quote from: CryptoMe on January 03, 2014, 03:58:24 AM
December is chocolate making month. Made 2500 pieces this year (truffles, fudge centres, mints, nut clusters, etc.) Still handing out boxes to friends and family.

So, where's the sign up list?

LOL! My distribution list is over 70 people at the moment, plus about 8 larger assortments going to holiday gatherings I attend. I just can't handle any more people on the list!

lowky · **Reply #59 on:** January 10, 2014, 12:51:56 PM

Quote from: CryptoMe on January 10, 2014, 06:34:26 AM

Quote from: Devoted135 on January 03, 2014, 05:55:33 PM
Quote from: CryptoMe on January 03, 2014, 03:58:24 AM
December is chocolate making month. Made 2500 pieces this year (truffles, fudge centres, mints, nut clusters, etc.) Still handing out boxes to friends and family.

So, where's the sign up list?

LOL! My distribution list is over 70 people at the moment, plus about 8 larger assortments going to holiday gatherings I attend. I just can't handle any more people on the list!

But if you follow the 12 days of Christmas, Christmas isn't over until the 6th of January, look at all that extra time you have to get it done j/k

CryptoMe · **Reply #60 on:** January 13, 2014, 05:21:12 AM

Quote from: lowky on January 10, 2014, 12:51:56 PM

Quote from: CryptoMe on January 10, 2014, 06:34:26 AM
Quote from: Devoted135 on January 03, 2014, 05:55:33 PM
Quote from: CryptoMe on January 03, 2014, 03:58:24 AM
December is chocolate making month. Made 2500 pieces this year (truffles, fudge centres, mints, nut clusters, etc.) Still handing out boxes to friends and family.

So, where's the sign up list?

LOL! My distribution list is over 70 people at the moment, plus about 8 larger assortments going to holiday gatherings I attend. I just can't handle any more people on the list!

But if you follow the 12 days of Christmas, Christmas isn't over until the 6th of January, look at all that extra time you have to get it done j/k

Or, if you are Eastern Orthodox (my background), Christmas Day is on Jan 7th, so even more time. Still, I have to stop at some point or I will never have a life...

lowky · **Reply #61 on:** January 13, 2014, 07:27:24 AM

taken out for a birthday dinner 20 oz Porterhouse at Lonestar. Not sure what I will cook on Monday for my actual birthday, I think we have some crab legs in the freezer, and I don't mean that fake stuff.

danooli · **Reply #62 on:** October 23, 2016, 03:59:12 PM

I'm roasting some butternut squash, carrots, parsnips, onions and sweet potatoes for a yummy fall soup today and I thought of this thread...

Anyone else cooking today?

jrderego · **Reply #63 on:** October 24, 2016, 03:24:54 AM

Quote from: danooli on October 23, 2016, 03:59:12 PM

I'm roasting some butternut squash, carrots, parsnips, onions and sweet potatoes for a yummy fall soup today and I thought of this thread...

Anyone else cooking today?

I made a giant pot of Portuguese Kale Soup, and I also made apple dumplings.

Was a good day.

CryptoMe · **Reply #64 on:** October 27, 2016, 09:59:02 PM

Quote from: jrderego on October 24, 2016, 03:24:54 AM

Quote from: danooli on October 23, 2016, 03:59:12 PM
I'm roasting some butternut squash, carrots, parsnips, onions and sweet potatoes for a yummy fall soup today and I thought of this thread...

Anyone else cooking today?

I made a giant pot of Portuguese Kale Soup, and I also made apple dumplings.

Was a good day.

Mmmm Caldo Verde is my favourite soup!

I baked on Sunday. Beet coffee cake. I use this recipe (http://allrecipes.com/recipe/6698/moms-zucchini-bread/), but I substitute beets for the zucchini. Surprisingly, the cake turns out brown, NOT red, though the batter is hot pink before it bakes. The cake has a hint of that earthy beet flavour, but not overpowering. Overall, very good!

TrishEM · **Reply #65 on:** October 28, 2016, 07:08:56 AM

Quote from: CryptoMe on October 27, 2016, 09:59:02 PM

Quote from: jrderego on October 24, 2016, 03:24:54 AM
Quote from: danooli on October 23, 2016, 03:59:12 PM
I'm roasting some butternut squash, carrots, parsnips, onions and sweet potatoes for a yummy fall soup today and I thought of this thread...

Anyone else cooking today?

I made a giant pot of Portuguese Kale Soup, and I also made apple dumplings.

Was a good day.

Mmmm Caldo Verde is my favourite soup!

I baked on Sunday. Beet coffee cake. I use this recipe (http://allrecipes.com/recipe/6698/moms-zucchini-bread/), but I substitute beets for the zucchini. Surprisingly, the cake turns out brown, NOT red, though the batter is hot pink before it bakes. The cake has a hint of that earthy beet flavour, but not overpowering. Overall, very good!

I made a big batch of chili on Monday: Sauteed onion, garlic, sweet peppers, seared some stew beef, then threw it all in the slow cooker with chili powder, roasted paprika, cinnamon, cumin, and formerly-frozen roasted hot peppers from Trader Joe's, left it on high for about 9 hours until the meat was tender. Served with dollops of plain yogurt (in lieu of sour cream). My go-to cold-weather favorite.

danooli · **Reply #66 on:** October 28, 2016, 11:11:22 AM

Quote from: CryptoMe on October 27, 2016, 09:59:02 PM

I baked on Sunday. Beet coffee cake. I use this recipe (http://allrecipes.com/recipe/6698/moms-zucchini-bread/), but I substitute beets for the zucchini. Surprisingly, the cake turns out brown, NOT red, though the batter is hot pink before it bakes. The cake has a hint of that earthy beet flavour, but not overpowering. Overall, very good!

Interesting! We've grown beets before, but I don't care for them that much. I bet I would like this though!

Not-a-Robot · **Reply #67 on:** October 30, 2016, 06:16:16 PM

Sunday over.

Homemade pancakes for breakfast, baked spaghetti squash for lunch, home made pizza for dinner. Oh yeah, we also carved pumpkins and roasted the seeds.

jrderego · **Reply #68 on:** October 30, 2016, 09:32:04 PM

Chicken soup. Also a big salad for my lunches this week.

CryptoMe · **Reply #69 on:** December 31, 2017, 07:04:23 AM

This year's chocolate making month (ChocMaMo?) is finally done, with over 3000 chocolates completed and more than half handed out. Phew, now I can relax.
Here's a picture of some of my truffles for you to enjoy.

kibitzer · **Reply #70 on:** January 01, 2018, 11:03:16 PM

3,000? I dunno but that sounds like A LOT to me!! You deserve a medal or something.

(They look gorgeous, BTW)

CryptoMe · **Reply #71 on:** January 03, 2018, 03:13:00 PM

Quote from: kibitzer on January 01, 2018, 11:03:16 PM

3,000? I dunno but that sounds like A LOT to me!! You deserve a medal or something.

(They look gorgeous, BTW)

LOL! Yes, that is a lot. That's why it takes a whole month to make that many. I don't know about a medal, but I certainly deserve the accolades I get from my friends and neighbours, who are the happy recipients of these.

And thanks for the compliment.

Author Topic: Sunday cooking (Read 45724 times)

Not-a-Robot