Cooking

Hey y'all! I modified this recipe from Delish's back when everyone on /r/castiron was making this and it's quite delicious. Hopefully you guys try it out!

Ingredients

Rice

• 1.5 cups rice
• 1.5 cups chicken broth

Chicken & Sauce

• 2 chicken breasts
• salt
• black pepper
• dried oregano
• cayenne pepper
• Kashmiri chili
• 1 tbsp neutral oil
• 2 tbsp butter
• 4 cloves garlic minced
• 1 lb campari tomatoes quartered
• 2 cups spinach
• 1⁄2 cup heavy cream
• 1⁄4 cup parmesan cheese grated

Directions

1. Start the rice and chicken broth going in a rice cooker or on the stove.
2. Cut chicken breasts so that they're generally the same thickness, then season with salt and generous amounts of black pepper, oregano, and just enough cayenne and kashmere chili for a bit of kick.
3. In a skillet, heat oil over medium heat and sear the chicken nicely on both sides for long enough to cook it through.
4. Once the chicken is cooked, set it aside and melt some butter in your pan and scrape up any fond that formed. Toss in the minced garlic and saute until fragrant.
5. Throw in the tomatoes and season with a big pinch of salt and a bunch more black pepper. Keep them moving in the pan until the skin is falling off and the juices have mixed nicely with the sauce forming in the pan, about 3-5 minutes or so.
6. Throw in the spinach. You will be worried that everything's gonna fall out of the pan, but just gently keep it moving in the pan. Over the next couple minutes it'll all wilt down and be much more manageable.
7. Once the spinach has wilted down, pour in the heavy cream and mix everything together. Once everything's combined, throw in like the parmesan and stir til everything is melted together. Leave it for about 3 minutes or so, then stir again and scrape the bottom as nice crispy sheets of cheese may have formed.
8. Add the chicken back in and let everything get to know each other at a low simmer for like 5-8 minutes or so.
9. Serve over the rice you started earlier, it should be about ready by now.

I’ve been considering making beef medallions, but I have a very strong dislike of horseradish.

Admittedly I’m probably missing something super obvious, but what could I do instead? I’m not big on bleu cheese, either.

I keep thinking some whipped chive butter or something, but I’m not sure.

Ideas?

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[Another attempt at tagging].

Ok! Ok! Ok! Made the pie by baking the filling inside the shell rather than pre-cooking. (https://forum.lettucecraft.com/t/zucchini-rhubarb-and-blueberry-pie/24450 Where I posted my recipe and a few tidbits of info).

My thoughts, it does work, to an extent. The zucchini has the perfect texture, sort of apple pie like. However, I'd wager, about 5% of the zucchini still retains the squash flavor. As I noted in the update at the link, I think when I try this again, I'll partially cook the filling before hand, and chill it. That may speed up the infusion of the berries and rhubarb into the zucchini.

I'm still a little leery about that. Maybe only partially cooking the zucchini with a little vanilla to dilute the squash flavor would be enough.

It does work. Or it would work. It tastes just fine, rather good. Even the zucchini flavor isn't that bad, but it just needs that extra zing. I think I'll add some ground ginger, too. I know ginger works beautifully with rhubarb (at least it does in my rhubarb sweet bean paste in sweet gorditas). Wait...Hold a sec...Maybe partially boiling the zucchini with ginger instead of vanilla. That'd do it. That's it. That's what I'll do for the next time. I have my changes for Test 2...That I'll attempt sometime next week, I hope.

Besides not being aesthetically pleasing, what's the downside of strictly using countertop induction cooktops, both commercial and household varieties, as my burners? If I go for the individual cooktops, I could easily replace them individually if they break or if technology or features improve, plus I can put them away for when I need more countertop space. I do use my current built in cooktop as "counter space" during gatherings, but I'm always leery of doing this for safety reasons.

Edit: There's a wonderful community being built here. Thank you all for you responses and for the great thinking points. While I'm not entirely sure of which direction I'll go as far as countertop vs built-in, I'm definitely sure I'll be using induction.

What do you like about it, and do you think any of your methods could help the class?

What do you wish could be improved about your kitchen, or what would you change if you could?

I had made a spread/mock jam, with rhubarb, blueberries, and zucchini, and it was damn good. So I've been trying to think of a decent method to utilize larger sizes and portions of zucchini to give a pie an apple pie like texture.

I'm guessing I wouldn't want to cook the fruit & zucchini in the pie, and therefore would be best to cook the filling before hand. However, I've never made a pie that way, and am unsure if the zucchini would overcook (translation: become mushy) if I cooked it for a second time.

Note: I know I could look it up. Heck, I could just go to the store and read a can of blueberry filling to get an idea...I just feel it'd be more fun to ask here, 😉

Those of you who've used both, what do I need to know about the difference?

I read that garlic pressed hard by the back of a knife releases oils, but then some recipes just say to chop. Are there any preferred ways or does it depend on the dish being cooked?

Still calibrating the Lynx
Dinner was carrot mint salad, shoshito peppers, and #kenjilopezalt BBQ chicken. Note to self - turn the heat down on the gas grill...
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I had a really good rigatoni putanesca today. I don't often make pasta at home for some reason and I'd like to change that.

What are your favorite pasta sauces? Ones that fly under the radar, ones that are quick any easy when you don't really feel like cooking, ones that you make to impress a date... let's hear em all!

Just wanted some recommendations for salty snack foods for a grab and go drawer for my partner. My partner has trouble going up and down stairs often and needs a lot of salt in her diet so I was thinking some homemade beef jerky and trail mix with salted nuts. Surely there's a ton of great options out there!

TL;DR

Please share your go to homemade salty snack so I can stock a snack drawer for my partner :)

I've been wanting to try this for a while now, and me thinks this is the last time I try it, heh. That was a heck of a lot more work than I thought it was going to be (Tried to use a mixer to help out my broken joints...Nope, that don't work too well, 🤣 ).

Anyway, I was just too sore to think about how I was going to cook all this up, so kind of out of order, missing a few things I wanted to add, and a little overdone in places...Meh! Still tasty.

Things I added to it...

Gnocchi ( Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta, what I used to make the gnocchi).

Zucchini sliced in quarters, and chopped up to about 1/4th inch thick. Onion, garlic, salt, pepper, fresh basil, parsley Rhubarb in place of the lemon, white wine, butter, and grated romano cheese.

My next task will be making an aloo paratha with the left over potatoes made as my herbed potatoes, but that'll have to wait. Pain no likey cleaning right away. So have to wait til the pain subsides. Can't wait, 😆

Someone recently donated 5 twenty pound turkeys to us. It took a few days for the first one to thaw. I broke it down and got 8 pounds of meat for canning and made a three day stock out of the rest, which just came out of the canner. Four more turkeys to go.

Also grilled some napa cabbage and made a salad with that.

One of my favorite breads.

These cookies were a happy surprise. The plum butter complements the butter beautifully. My recipe for the plum butter cookies

Followed this open-source recipe! Super easy and better than anything from the store.

What pasta machine would you recommend? I'm looking for something very durable.

As the title says. I have an older black and decker rice cooker. It's been working ok but it always burns the bottom. Does anybody here have a brand they recommend?