Quote from: JennyBear on October 11, 2017, 08:24:37 PM
    Tonight's Feast (Fed 6 People): Rotini with Ragù Alla Salsiccia (Gourmet Pasta)



   Veggie Rotini cooked Al Dente, rinsed, buttered, and lightly seasoned with Virgin Olive Oil and Garlic Salt;

    Meat portion of Sauce: Ground Beef and Mild Italian Sausage sauteed with Olive Oil, Red Wine, A Splash of Rum, Crushed Garlic, Red Onions, Green Bell Peppers, Anchovy Based Worcestershire Sauce, (Not all Worcestershires are equal,) Crushed Red Pepper, Seasoned Salt, Black Pepper, and a dash of Paprika

    Sauce Base: Fire Roasted Roma Tomatoes, Aged Balsamic Vinegar, Roasted Red Pepper, Black Olive Tampenade, Basil Pesto, Oregano, Rosemary, Thyme, Milk, Shredded Mozzarella, Provolone, and Asiago Cheeses, and a Pinch of Sugar, Salted to Taste

    Served alongside freshly tossed salad and a conatiner of grated Parmesan and Romano Cheese. 3 Boxes of Rotini fed all six of us to near food coma, with an equal amount for leftovers. Total cost for over 12 servings: Just under $15. We do this once a week for our "Spaghetti Night."

HUGS!

Properly served in a bowl. Looks delicious! 

Hugs, Devlyn

Friday is $5 pizza at Papa Murphy's, you know the take and bake pizza place... So I get a sausage pizza and take most of the sausage off then dress it up with toppings I get at the local grocery

I tend to be somewhat symmetrically minded so my pizzas tend to end up looking like an odd large flower of sorts

So anyway I finished off the pizza last night so now I'm taking the sausage bits that I've stored in the fridge and making a spaghetti 

Quote from: Devlyn Marie on October 11, 2017, 08:30:33 PM
Properly served in a bowl. Looks delicious! 

    Thanks for the compliment. I have a lot of Italian in my blood and have been to Italy and Sicily. Not serving that dish in a bowl would be sacrilegious. I'm a fair hand at cooking gourmet Italian and Seafood, but the area I excel at is Mexican Cuisine. That's an even bigger portion of my background and have family still in Mexico. Several of our family recipes are over a hundred years old. Much like a proper lasagna, all those specialty cheeses, dairy, and spices drive up the price to do them right. So I don't make them nearly as often as I would like to.

   On a side note, we're up to 4 in a row now for tomato based pasta. Let's keep the trend going.

HUGS!

Visiting back in NY. Had a slice of real pizza. It's not keto, but wtf. Still doing the keto. Down 59lbs in 16 weeks.


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Quote from: Gertrude on October 12, 2017, 09:38:55 AM
Visiting back in NY. Had a slice of real pizza. It's not keto, but wtf. Still doing the keto. Down 59lbs in 16 weeks.


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  Awesome progress Trudy. You will reach that goal easily  at this rate.

Quote from: Laurie on October 12, 2017, 11:13:21 AM
  Awesome progress Trudy. You will reach that goal easily  at this rate.

I hope so.


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Quote from: Gertrude on October 12, 2017, 09:38:55 AM
Visiting back in NY. Had a slice of real pizza. It's not keto, but wtf. Still doing the keto. Down 59lbs in 16 weeks.


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Was that slice thin as paper? 

Hugs, Devlyn

Made Paella for the first time last night but totally forget to get a picture everyone was so hungry. I was expecting leftovers but that didn't happen either.

Fairly simple Paella for practicality and familial taste purposes, with Shrimp, Chorizo, Red Peppers, Onions, and Sweet Peas. Too many people in this house who won't eat certain things to go all out. Mostly I just had saffron someone gave me for Christmas that I still needed to use. Had an amusing moment with my dad, who has been to Spain and had several traditional Paellas so really should know better, who said "I don't know if it was an accident, but the crispy part of the rice is really good". ... Well, yes, that is a key part of Paella!

Quote from: JennyBear on October 11, 2017, 08:46:38 PM

Much like a proper lasagna, all those specialty cheeses, dairy, and spices drive up the price to do them right. So I don't make them nearly as often as I would like to.

Ugh, don't you hate that about cheeses? I bought an uber expensive supposedly authentic Manchego a while back that was absolutely amazing, but far too costly for me to ever buy again for anything but holiday type meals (which in general, people around here go for the classics that don't involve gourmet cheese usually unfortunately). But dear lord were those amazing tacos. Homemade tortillas, fresh from the garden everything salsa, pork and chicken slow cooked in mexican beer for hours, fresh Vidalia onions (a good part of living in Georgia!), finished with a bit of this weird volcano salt someone gave me and scorpion black pepper, a touch of lime, topped with the manchego... Well, crap. Now I'm hungry.

Quote from: Roll on October 12, 2017, 12:30:46 PM
Ugh, don't you hate that about cheeses? I bought an uber expensive supposedly authentic Manchego a while back that was absolutely amazing, but far too costly for me to ever buy again for anything but holiday type meals (which in general, people around here go for the classics that don't involve gourmet cheese usually unfortunately). But dear lord were those amazing tacos. Homemade tortillas, fresh from the garden everything salsa, pork and chicken slow cooked in mexican beer for hours, fresh Vidalia onions (a good part of living in Georgia!), finished with a bit of this weird volcano salt someone gave me and scorpion black pepper, a touch of lime, topped with the manchego... Well, crap. Now I'm hungry.

    Sounds pretty tasty. About the only traditional ingredient that is in just about all Mexican lunch and dinner fare that you're missing is Cilantro. Off the top of my head, I can't think of any Mexican meal recipe other than Tamales that don't include it at some point in the cooking cycle. If you had it in the salsa you cooked the meat in, then I withdraw my protest. LOL

HUGS!

Oh, cilantro was in the salsa in spades! I actually took the chicken (but not the pork) and seared it shredded in a pan, then simmered with the salsa for bit. (The pork was left as a sort of restaurant carnitas style)

Quote from: Devlyn Marie on October 12, 2017, 11:35:24 AM
Was that slice thin as paper? 

Hugs, Devlyn

Compared to elsewhere, yes.


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Quote from: JennyBear on October 11, 2017, 08:46:38 PM
    I'm a fair hand at cooking gourmet Italian and Seafood, but the area I excel at is Mexican Cuisine. That's an even bigger portion of my background and have family still in Mexico. Several of our family recipes are over a hundred years old.

OMG are you allowed to share any of these family recipes?!?! There is an amazing selection of Mexican grocery stores near me, but I have not been in for lack of a tried and true recipe to use the ingredients in! I was raised in the midwest so mostly grew up eating very Tex Mex style "Mexican" food.

Quote from: Gertrude on October 12, 2017, 09:38:55 AM
Visiting back in NY. Had a slice of real pizza. It's not keto, but wtf. Still doing the keto. Down 59lbs in 16 weeks.


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Oh my goddess    I grew up mainly in California but most of my friends were from other places like NY, Europe, Asia etc.

Anyway, there was this guy from NY who would make an incredible pizza among other tasty Italian delights, his family even had a brick oven on the back patio 

Always loved being invited for dinner there but somewhat suspected his mother actually did most of cooking

Quote from: p on October 12, 2017, 04:46:25 PM
OMG are you allowed to share any of these family recipes?!?! There is an amazing selection of Mexican grocery stores near me, but I have not been in for lack of a tried and true recipe to use the ingredients in! I was raised in the midwest so mostly grew up eating very Tex Mex style "Mexican" food.

    Not the tamales or the enchiladas, except to family. Heck, I'm not even allowed to learn the family Tamales until I'm legally female, either by license designation or post op, strict girls only rule on that one. That's probably the only area that my Mom's side of the family doesn't treat me as just Jenny, yet. The rest yes, but it's tradition that I teach them to you by having you make whatever dish it is with me. Especially since the seasonings are never actually measured, frequent tasting only. LOL

HUGS!

Quote from: V M on October 12, 2017, 07:00:08 PM
Oh my goddess    I grew up mainly in California but most of my friends were from other places like NY, Europe, Asia etc.

Anyway, there was this guy from NY who would make an incredible pizza among other tasty Italian delights, his family even had a brick oven on the back patio 

Always loved being invited for dinner there but somewhat suspected his mother actually did most of cooking

I'm half Italian, but all my aunts are dead. I miss them and their cooking. Best eggplant anywhere and pretty good brasciole.


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I made beef stew last night.

I should have known--these family recipes are always closely guarded! It will be a proud moment for you when you make your first batch of tamales with the girls!! I'd love to cook with you sometime. Until then, happy cooking! 

Home made veggi curry and ice cream.



Paula, X.

last night was white fish in a chilli and tomato sauce with basmati rice, no point in a photo as just white lumps in red . tasted good and left overs for lunch today with a green salad. Lazy tea tonight, fish cakes with oven chips and mixed veg. Have 1/2 a fish cake left and put to many chips out so that's for work tomorrow with a salad.Might do a beef korma tomorrow as have yogurt to use up  and 1/2 the beef will go in slow cooker for Sunday as will be out drag racing with the lads from hot rod club.