How about fried calimari with spicy vodka cream sauce over angel hair pasta and garlic herb crostini’s

 

T

That knife was hand made in seki japan cost me 200 when it first came out

 

Bought a new toy yesterday excited for it to come in cost way to much but it’s gonna be worth it!!!

 

I had this soup for lunch again today.

 

So let me see your ..... knives

 

Probably another balanced diet.....
Why can't we just eat those Hatch Chili Cheeseburgers every meal like the good lord intended??

 

Here are my knives.

 

Nice I was hoping for cooking knives but I did say knives. That talon blade looks like it would be sweet for field dressing a deer

 

Fair

 

Here are my knives. A combination of Portuguese-made knives, and vintage stainless from Germany that I inherited from my Gramma.

 

Other than kitchen knives I have at home, this is what I carry when out camping or rock hounding.

 

Cajun chicken thighs with some french bread and chicken pasta

 

Grilled codfish, broccoli, salad and fresh pineapple.

 

Meatloaf with gravy and garlic bread tonight.

 

Late night snatch... Jalapeno and cheese summer sausage... With some crackers..



Venison Jalapeno and Cheese sausage

 

Not sure if I should have burger and chips (fries), veggie curry and rice or a creamy mushroom and brocolli linguinie (pasta)

 

Here you go, mister Game !

Mine's not quite so posh (!) but this is the one above

INGREDIENTS

For the filling

200 g ( 1 cup ) dried weight of black turtle beans, or your preferred pulses, cooked to instruction
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 small carrots, chopped
1 stick celery, finely chopped
2 garlic cloves, minced
100 g ( 3.5 ounces ) fresh spinach, chopped
300 g ( 10 ounces ) green cabbage, finely chopped
500 ml ( 1 pint ) vegetable stock, I use Kallo
2 tablespoons vegan Worcestershire sauce, or mushroom ketchup
2 tablespoons tomato puree
2 tablespoons nutritional yeast
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon agave nectar
2 tablespoons plain flour

For the topping
300 g cauliflower, steamed
300 g potatoes, steamed
2 tablespoons vitalite, or vegan margarine of your choice
1/2 teaspoon sea salt
2 tablespoons nutritional yeast

METHOD

Start by steaming the vegetables for the topping so that they are cooled down for when needed.
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
In a frying pan, add the oil and gently fry the onions, garlic, celery and carrots with a very small pinch of salt (to aid in caramelisation) until the onions have softened and become caramelised.
Now add the cabbage and spinach, mix well and fry for a further 2-3 minutes. Shake over the flour and stir into the vegetable mixture and when completely stirred in, add the stock and all of the other filling ingredients.
Cook on a medium to low heat until the sauce has thickened and the vegetables are a little more tender.
Put to one side and prepare the topping.
Put all of the topping ingredients in a bowl and mash together. I prefer to leave the mash a little lumpy as I like the texture from the potato and cauliflower.
Put the dish together by placing the filling in a baking dish and topping with the potato and cauliflower mash. Bake for 40-45 minutes and until the topping is golden brown.

It is a bit "involved" but it is really nice.

More often,
I just soak mixed dried beans and then soften them in water, onion, garlic, carrot, celery,
Saute onion, carrot slices , celery slices and mushrooms, green beans if I have some.
Add beans + bit of bean water, veg stock, thick mushroom ketchup and/or anything lying about - back end of a vegemite or ketchup/sauce jar, bit of beer or red wine, bay and thyme. whatever you've got. Spinach is nice if you've got some. Simmer 'til right consistency. Add mash and bake.
Isn't as posh but it's really nice especially in winter. Easy, healthy and cheap.
Never throw away the back end of sauces and mustard jars and the like anymore.
Keep 'em 'til I'm making a stew or pie like this, rinse them with bit of hot water and add them to the "juice" - builds up flavours.
I don't even like marmite or vegemite but bits and bobs like this seem to give stews "depth" !

 

Black eyed peas with vegetables and potatoes... and a big splash of hot sauce.

 

Since there is no breakfast thread I’m gonna put this right here. I made lemon ricotta pancakes, with lemon curd, berry sauce, and spiced ricotta cream on top.