The Song Fight Bulletin Board

Ha ha! Yes. Just kangaroo last night.

Although, Sulphur Crested Cockatoos are a pest here, so.....

jb wrote: ↑

Wed Dec 02, 2020 7:22 pm

Tri-color rotini in a cheddar-based sauce mornay. Yeah yeah it’s just Mac n cheese with different pasta. But cheese sauce from scratch y’all.

I like to make mac n cheese with from-scratch sauce and fancy pasta. My kids prefer the shit from the box. Oh well.

One of our go-to weeknight meals is mac n cheese, sausage, and beans. Slice up a kielbasa and fry it in a skillet, serve with baked beans and mac n cheese.

irwin wrote: ↑

Fri Dec 04, 2020 10:00 am

jb wrote: ↑

Wed Dec 02, 2020 7:22 pm

Tri-color rotini in a cheddar-based sauce mornay. Yeah yeah it’s just Mac n cheese with different pasta. But cheese sauce from scratch y’all.

I like to make mac n cheese with from-scratch sauce and fancy pasta. My kids prefer the shit from the box. Oh well.

One of our go-to weeknight meals is mac n cheese, sausage, and beans. Slice up a kielbasa and fry it in a skillet, serve with baked beans and mac n cheese.

I have to admit that I like the box stuff better too. I mostly make it from scratch just to do it and practice cheese sauce making.

Do you mix the beans and sausage and Mac all together? Or is it like a meat n three type situation?

Also, I made blueberry muffins.

yeah I like the act of cooking and creation but nothing says comforting dopamine-rush food quite like the stuff from a box.

Chicken and Chick Pea Chili in Brown Rice

Experimenting with low-carb baking today—I made chocolate chip cookies, a turkey pot pie and a cranberry meringue pie, all with almond and/or coconut flour. The pie looked beautiful but was a disaster (filling was soupy when I cut into it... I think due to the meringue weeping liquid) but the other two were good. And last night I made garlic bread and shepherd’s pie (both also low-carb, with the latter topped with puréed cauliflower instead of mashed potatoes), both delicious.

Cauliflower is such a great substitute for potatoes, yeah! A few years ago when I was having my temporary pre-diabetes issues I hosted Thanksgiving and served riced cauliflower instead of mashed potatoes, and my guests had no idea it wasn't potatoes.

Since then I've also learned to love cauliflower on its own merits. I was making this dish a lot for a while, and still do every now and then.

I roast Brussels sprouts or cauliflower once or twice a week usually, exactly the same process as your recipe—it’s one of my favorite dishes! I usually don’t do anything besides salt, pepper, oil, and maybe a little lemon juice when serving, and/or a small sprinkle of sugar before it goes in the oven.

Recently I tried the Smitten Kitchen riff on that where you roast slices of Savoy cabbage with walnuts and serve with Parmesan, lemon, and red pepper flakes. It was pretty good, but I think sprouts, cauliflower, and broccoli all roast up better than cabbage.

jb wrote: ↑

Fri Dec 04, 2020 11:10 am

irwin wrote: ↑

Fri Dec 04, 2020 10:00 am

One of our go-to weeknight meals is mac n cheese, sausage, and beans. Slice up a kielbasa and fry it in a skillet, serve with baked beans and mac n cheese.

I have to admit that I like the box stuff better too. I mostly make it from scratch just to do it and practice cheese sauce making.

Do you mix the beans and sausage and Mac all together? Or is it like a meat n three type situation?

I like to do a scoop of each of the beans and the mac and cheese on each half of the plate and spread the sausage on top of that. Others in the family prefer to just mix it all together.

Back when there was an outside with food trucks to eat at, there was an amazing barbecue truck here that does an amazing pulled pork mac n cheese. Basically it’s mac and cheese, pulled pork, barbecue sauce, and pickled onions. Delicious.

That sounds amazing. I love me some pickled onions.

owl wrote: ↑

Mon Dec 07, 2020 8:46 am

It was pretty good, but I think sprouts, cauliflower, and broccoli all roast up better than cabbage.

Roasted broccoli was a total revelation for me! I've always been a casual broccoli fan but roasted it's AMAZING.

Re broccoli: reminded me of my absolute favourite cookbook of all time, A Super Upsetting Cookbook About Sandwiches. One of the most entertaining cookbooks I’ve ever read, and also the recipes are delicious.

It’s snowing!
Time for soup!!!
Butternut squash, white miso, carrot/celery/onion/garlic, taco seasoning, all sautéed and then pressure cooked in the Instant Pot and blended up.

I had this with a drizzle of half and half and some chives and flatleaf parsley from the garden, and crispy onions sprinkled on top. I‘d bought the squash for soup because I was going to use up the last of the Thanksgiving turkey stock, but I didn’t make this in time so the stock went bad in the meantime. The vegetarian version with some miso to give it depth worked out great.

Crumpart, I downloaded a sample of the sandwich cookbook and it’s hilarious and inventive! I’m debating if I want to buy it or if it’s just going to make me want to eat a bunch of sandwiches, which I should generally avoid. I love good food writing, though, so I might just enjoy reading it for fun.

This weekend, among other things, I made chicken tikka masala (used a bit of liquid smoke since I didn’t grill the meat and I think it was a nice touch):
Plus two kinds of crackers, some nut and seed and fruit ones (not pictured) and these surprisingly great faux Cheez-Its made with almond flour and real Cheddar:

We’ve been making tons of bread (3-4 loaves a week), both gluten and gluten-free. Both at now quite “artisanal” levels, IMHO.
We use Bob’s Red Mill flour, which is awesome.

Gluten recipe

Gluten-free:

owl wrote: ↑

Sun Dec 13, 2020 8:09 pm

Plus two kinds of crackers, some nut and seed and fruit ones (not pictured) and these surprisingly great faux Cheez-Its made with almond flour and real Cheddar:

92CBD37D-E496-4765-B88B-4AE9195B1D2B.jpeg

Recipe pls.

irwin wrote: ↑

Thu Dec 17, 2020 10:16 pm

owl wrote: ↑

Sun Dec 13, 2020 8:09 pm

Plus two kinds of crackers, some nut and seed and fruit ones (not pictured) and these surprisingly great faux Cheez-Its made with almond flour and real Cheddar:

92CBD37D-E496-4765-B88B-4AE9195B1D2B.jpeg

Recipe pls.

I got it from here: https://www.reddit.com/r/ketorecipes/co ... _crackers/

However, I baked them a lot longer than the recipe says and at some point turned the oven up to 350. Up until I did that they weren’t really crispy.

This is the nut and seed cracker recipe, if you want that too: https://www.peteandgerrys.com/egg-recip ... nut-crisps

Lunch today is last night’s leftover potato and mushroom enchiladas with rocket, pomegranate and walnut salad. I’d like to go on the record with the fact that pomegranates are the very best fruit. When I was a kid I would’ve sworn black and blue that grapes were the best fruit, and best food in general, but that’s only because I didn’t know about pomegranates back then.

Okonomiyaki (or as we call it, oko-nommy-yummy) and sushi for dinner! If you want decent and/or affordable Japanese food in Ireland you need to make it yourself.

Tonight: Aussie pub food. Eggplant parma and chips.