What Are You Eating Today?

[Carolinian]

I made Pomegranate Baked Rice and Onions With Dill published recently in the NY Times and it is so good I could make myself sick eating the whole thing. Mods: the recipe is vegan, but I used homemade chicken broth. Reduced the dill (by a lot), swapped almonds for pine nuts. Used pomegranate molasses instead of pom juice + honey. It takes a while to cook but it worth it. I made it in an enameled dutch oven. Someone needs to invite me to a potluck, I want to make a big dish of it. The red and yellow onions make it visually appealing.

[tabby]

Cadbury Mini Eggs.

Sure, we're going to have a proper Easter dinner later - ham, asparagus, rolls, with simnel muffins for dessert - but for now, Cadbury Mini Eggs.

[groovethang]

Apr 17, 2022 14:42:34 GMT -4 tabby said:

Cadbury Mini Eggs.

Sure, we're going to have a proper Easter dinner later - ham, asparagus, rolls, with simnel muffins for dessert - but for now, Cadbury Mini Eggs.

I do not allow myself to buy the big bags of these anymore. I. Cannot. Stop.

[ennazus]

Easter supper: cream of carrot soup, brown sugar and mustard glazed tofu, broccoli mushroom casserole, and scalloped potatoes. Potatoes were good, but the best I’ve ever made we’re from the “Monkey and Me Kitchen Adventures” blog. I’d link if I knew how…

[Ridha]

Made carrot cake. It’s annoying that the last batch turned out amazing, and I feel like I did all the same things (maybe baked it a little less because I felt the bottom for slightly dark last time) but this one is so stodgy I think it’ll have to be used for dog treats (gratifyingly they do seem to love it).

I’ve tweaked the hell out of the internet recipe, in that I use yogurt and a splash of olive oil in place of butter or olive oil, and used a shit ton of carrots plus added shredded zucchini and apple (a bid to make it guilt free, even nutritious) which did cause the first few batches to turn out a bit wet in the middle, but the last one was good and I hope I’m able to duplicate it again grrr.

[ennazus]

I had leftover herbed tofu and an oil free balsamic dressing I had made last week. I decided to marinate said tofu in the dressing with chunks of tomato, a minced garlic clove, fresh basil, topped with chives from the garden. This was put atop some mixed greens. It was surprising how good it tasted, considering I wasn’t super keen on the dressing. It is rewarding when something turns out great that I did t follow a recipe to create. I also had a bunch of peaches that weren’t particularly flavourful to use up, so I threw them with a couple of overripe nectarines into store bought pie crust. I followed a recipe that used cardamom as the main spice, along with some cinnamon and nutmeg. It is presently cooling, and I hope it tastes as good as the filling residue tasted in the mixing bowl…