I am not normally the cook in the family, but, the recipes I find here have been yummy and successful for me…I tend to get overwhelmed when I search for recipes on my own, so I appreciate the link! We always have lentils on hand. Looks so yummy!
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Autumn is starting to kick in here - weather wise, so I made a lamb tagine
Recipe:
It’s delicious! I added spinach for greens (missed out the apricots because I didn’t have any.)
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That sounds so good…
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I mostly followed the recipe, (kinda unheard of for me). It’s a really fragrant dish with a small hotness, could easily be modified to suit tastes. Not just heat, but fragrance as well, I intended to add more ginger, but forgot.
Autumn / Winter months ginger is one of my go-to’s in food and garlic - but garlic in everything!!
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A bit of a cleaning out the fridge meal today. I had half a quart of Lunchbox peppers from my CSA box from last week, and got another quart yesterday. On Saturday I picked up a large package of chicken breasts that were on Manager’s Special. I didn’t have a plan for them, but thought I’d cook them in the slow cooker, then shred and freeze them in smaller portions for later. And on Sunday I made steak tacos with homemade pico de gallo. So I mixed up a portion of the shredded chicken, the pico, some leftover mild salsa that Jim’s dad bought, spices, and the last of a bag of shredded cheddar cheese. There’s a big tray for tonight in the fridge, and a smaller pan to freeze for another night.
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Man, looking at all that food, I want to bend my stomach over my knee and give him a beating, 
. I miss eating whatever I wanted, 
Anyhoo, saw someone had made pumpkin shaped gnocchi, so I’m going to do so, 
Unfortunately this pumpkin was a little bit stringy. So I use my hand mixer beater thing to whip it as smooth as possible. It came out perfect yay.
Now the only thing I need to figure out is what to use for the stems. The person who made the pumpkin gnocchi he had used parsley stems but this is going to go for some really young kids and the parsley stems don’t really get soft when cooking so I need to find something else. I’m thinking if I can find small enough stems of broccoli I could use those for the gnocchi punk’n stems.
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We are eating red cabbage tonight and I’m already looking forward to it! This is such a classic that reminds everyone of their grandma. At least if your grandma was Dutch or German. I’m not sure how popular this food is elsewhere, but it’s delicious, healthy and cheap. My organic red cabbage weighs about a kilo and cost €2. So that’s one cabbage that will serve a whole family - we’ll just heat it up tomorrow.
Recipe for red cabbage with apple
- Slice the cabbage (this is easy and only takes a few minutes, not more difficult than slicing lettuce)
- Put in a large pot, bring to the boil, add a few bay leaves, a few cloves, a teaspoon of ground cinnamon, a splash of apple cider vinegar. A little bit of brown sugar is optional.
- Let this stew for about an hour, stir occasionally.
- Dice a few apples (2 or 3) stir the apple into the cabbage.
- Serve when the apple is warm and soft (maybe 5 minutes).
It’s freezes and reheats well, and while it has to stew for a while, it only needs to be stirred every now and then so you can just let it stew while doing other things (my favourite type of cooking).
Traditionally, this would be served with mashed potatoes, a meat stew, meatballs in gravy or game. Which would typically be rabbit, hare or wild boar here.
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Scraps for 35 mins in the pressure cooker = amazing broth.
Cut off ends of celery, carrot, onion, kale & green herb stems, bones - deliciousness!
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Cleaning out the pantry breakfast:
(cooked a can of spam with 2 cans of diced potatoes, added eggs with pepper)
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Just a little reminder as we head into the holidays: please don’t forget LC this year! We enjoy this place for all the fun swaps, inspirational craftalongs, and incredible inspirations. We have formed some lasting and amazing friendships. And we have done it cost-free. Please think about giving to show your support and love for this great community! Let’s keep this Craftalong going for years to come!
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Grown up lunches for us two & a pot of beet goulash for the biggest kid to take to work.
Next is a chili using delicious turkey stock I made the other day. Just waiting for the pressure cooker to decompress, all the legumes I could find went in there for 25 mins. It’ll clearly be heavy on the veg.
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Looks Nommy!
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Chili (recipe) with cornbread muffins (Jiffy mix) and cinnamon rolls (from a tube - I haven’t been brave enough to bake with yeast yet):
Does anyone else eat cinnamon rolls with chili? My dad always says that was the best school lunch, so I had to try it.
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We had macaroni with mushroom sauce and it was so good! Serves 4. Doesn’t require exact measurements
- Prepare 400 gr. macaroni according to the package
- Cut up 600 gr. mushrooms. I used 400 gr chestnut mushrooms and a 200 gr pack of mixed mushrooms with Italian herbs, that included portobello mushrooms and nemoko. I used the herbs that came with the mushrooms, which was rosemary and sage. Otherwise you can use whatever you happen to have.
- Fry them for 4 minutes in oil
- Stir in 40 grams of capers and 2 teaspoons of paprika powder. Fry for another minute, then stir in 200 grams of cream fraiche and 100 gr of cream, turn the heat down and leave to stew for 4 more minutes
- Stir in the macaroni, a little splash of the liquid the capers came in, heat for another minute.
Done! Serve with salt & pepper & parmesan.
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My favourite Skeppshult cast iron skillet cracked while I was making an omelette yesterday 
not a little crack but a huge crack across the bottom. It was my favourite I didn’t do anything wrong, cared for it properly, didn’t overheat it, I don’t know what went wrong. But the good thing is Skeppshult apparantly has a 25-year warranty, so I e-mailed the store to find out how that works. Mine is 6 years old, it cost around €50 back then, but the same one costs more than €100 now. So it’s worth a try. I’m so tired of stuff breaking all the time, apparantly even quality products.
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