Om Nom Nom Food

Damn son. I'd eat those.

 

Now I want Christmas cookies... and also lasagna...

 

Now I want Christmas cookies, lasagna, and pretzels. All at once.

My family and I are really confident about our secret dark-and-white chocolate chip cookie recipe. While I can't find any pictures of the cookies unobscured, currently, here's some of my friends posing with them in a sexy manner. (I'll post more later.)

 

Spoiler: Woop there it is

 

hubba hubba

 

Got dem 4am Nutella cookies (and a very pretty girl in the top corner)

 

Sorry to break up the sweets and baking here.

So I decided to attempt soft-cooked omurice, which was recently the feature dish in episode 3 of Koufuku Graffiti (aka Food Porn: the Anime)  It's essentially fried rice (cooked with ketchup in most recipes I saw, but I used some onion chutney instead, which I'm sure would make @Zygardia happy) topped with a French omelette, which is cut open so it runs all over the rice, and... It started out great...!

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But, unfortunately...

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They came out ovrdone, mostly because I got done with the omelette and went "Oh shit I forgot the sauce."

That said though, it came out good enough.

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I'm fairly happy with myself nonetheless, though. I definitely know how I'll be doing it differently next time.

Edit: For clarification, the onion chutney is not the sauce on top, but rather what's making the rice red. The sauce on top is just a tomato sauce because, despite substituting things, I was still kinda following a recipe.

 

Made some potato pancakes last night. Was quite yummy.

 

Turbotaxer posted this on Facebook and got 21 likes out of it. Seems... interesting!!! :5

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"Chicken, hotdog, and lunch meat primavera with the aid of a soup can recipe. Next time, I think I'll need to make a -little- bit less."

 

Those cookies look delicious :>. I'm cooking stuff tonight so maybe I'll post here lol.

 

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Kale, chard, spinach, tomatoes, carrots, and broccoli sauteed in Spanish olive oil, turmeric, and garlic powder, with a splash of "See Dick Burn" habenero hot sauce. :5 Up top is a single slice of grilled turkey; decided to keep it light on the meat today. I have my good days and my bad days while on this tumultuous journey that we call weight loss, but today was one of the better ones. It ain't so hard to keep on track with deceivingly good-tasting super foods involved.

 

Rather late, as I made this back in October for a contest on Reddit (which I had to drop out of on the last minute because I accidentally deleted all the pictures from the imgur album), but I figured I'd post it here anyway:

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I don't really know what to call it, as it's an pretty much an original dish from start to finish. It's a sort of "casserole" inspired by things like lasagna, ratatouille, and curry. That said, there are no noodles, and no meat in the dish. The sauce is a tomato and yogurt sauce, with onions and garlic (of course), and spiced with basil, parsley, oregano, tarragon, rosemary, curry leaf, turmeric, cloves, coriander, white pepper, and chili flakes. The cloves, coriander, white pepper, and chili flakes were roasted and then ground before being put in the sauce(and I cooked the onions and garlic in the same pan before putting them in the sauce). The layers are eggplant, butternut squash, yam, and zucchini. And between each layer is some parmesan cheese.

It was actually really good. I just wish I didn't have that accident with imgur, as I think I'd've had a good chance.

 

Made some pumpkin pies for thanksgiving today.

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Made with fresh "pumpkin" instead of canned pumpkin. (Kabocha and pumpkin share a name in Japan, and it's even called "Japanese Pumpkin" in a lot of places. So all things considered, I have no problem calling it a pumpkin.)

Edit: Here's the recipe I used, if anyone wants it. I replaced canola oil with coconut oil and I also added cloves, allspice, and nutmeg, since just ginger and cinnamon pumpkin pie spice do not make. I also used storebought pie crusts. Mostly because I just didn't feel like making the crusts from scratch.

 

Those are gorgeous pies, Nate. Good stuff!

 

Two things this time!

First, Thanksgiving dinner which I've forgotten to post here:

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Top is, of course, Turkey. It was put in  mix of chicken stock, ponzu, and maple syrup, with a bunch of herbs (MArjoram, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme) placed in the center whole.

Then on the shiso leaf is mashed potatoes and cauliflower, with many of the earlier mentioned herbs in it, with a thin (was supposed to be thicker but that... didn't happen.) gravy on top made from the turkey drippings and some canned chicken gravy that my mom found in the cupboard.

On bottom is the stuffing, made with "sunflower crunch" bread from a bakery, quinoa, celery, and onions. It was first cooked inside the turkey, then taken out and put in its own dish once we uncovered the turkey.

Finally, and my personal favorite part of the dinner, a saute of brussels sprouts, apples, shallots, and bacon, cooked in a mix of vegetable stock and molasses.

Alright, and now we're on to something I made today! And, not only that, I'll share a general recipe for "refrigerator pies" that I've come up with, which is super easy to adjust with different flavors and such. This one is a sort of "creamsicle pie."

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Base "refrigeraor pie" recipe:
1 8oz. package cream cheese (softened)
1/2 cup powdered sugar
2 tablespoons milk
1 8oz package whipped topping (from the freezer section! Reddi whip and such won't work as well)
flavorings of your choice
1 graham cracker pie crust

Beat the cream cheese, then add powdered sugar and milk, and continue beating. Once combined, fold in whipped topping, then add flavorings of your choice, make sure it's mixed, and put in pie shell. Refrigerate for a few hours or freeze for 20-30 minutes to set before serving.

If you use a flavoring with some substance, such as peanut butter or a flavored pudding (as opposed to extracts/essential oils or powders), use 2 packages of whipped topping, and 1 cup of powdered sugar, with about 1/2 cup of your desired flavoring, and beat it in with the cream cheese at the beginning of the recipe. This recipe will make 2 pies.

So, for example, in my orange pie, I split the filling into two batches. In one batch, I put in orange extract with red and yellow food coloring, and in the other, I put vanilla extract. I put them in different halves of the pie, then swirled them together.

Now, with this recipe alone, it is possible to make dozens of different pies! So far, I've tried a peanut butter pie (original recipe that inspired me) and now this orange pie. I plan on doing more in the future, like a "root beer pie" (I've seen root beer extract in stores), and "mint julep pie," with mint extract, and bourbon replacing the milk. Just about anything is possible with this recipe, really.

 

Nate is basically ZEJ's Julia Child. I concur with Eebit - the food looks consistently great and the inclusion of recipes is kickass. I'll be trying my hand at that pie; hopefully over this holiday season!

 

Don't flatter me like that! I have very little of the technical skill (stuff like chopping, heat management, etc.) that she had.

Anyway, a little Monday Night cooking, mostly because this weekend while shopping we decided to try to get away from the ready-made meals a bit so I can cook stuff to have leftovers. Today I made some mac and cheese:

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Not going to include a recipe here, as it's just boxed mac and cheese we happened to have in the cupboard, plus some roasted garlic (peel the garlic just so the loose layers of skin are off, cut off the tip of the garlic, put it on some aluminum foil, drizzle olive oil on it, put it in a 400 degree oven for about 40 minutes or so), some Parmesan, mozzarella, and gouda cheeses, a little bit of serrano pepper, turmeric, white pepper, oregano, and a little bit of milk because there was extra cheese.