Cooking

Cooking is great, I just rarely find the time. energy, and ingredients to do so.

Recent-ish:

• New York Strip with blue cheese marinade
• Chicken topped with Unbreakable Sauce (Barbeque sauce, worcestershire sauce, lemon pepper and Montreal steak seasoning)
• Stuffed mushrooms; giant mushrooms cooked in beef broth for flavor and stuffed with steak tips, seasonings (mostly mildly spicy), swiss & cheddar cheeses.
• Will's Po'man Spaghetti; Easy Mac (noodles only), spaghetti sauce (take your pick I prefer Traditional), sausage (cut up into bite sized bits), and chopped mushrooms.

Here's what I had for dinner tonight, thanks to a miss shion.

http://i839.photobucket.com/albums/z...1-05155910.jpg

Tomato, basil, mozzarella salad
cream of broccoli and potato soup
cheesy flatbread

(we like cheese)

oh my god ;__________________;

I don't see any meat.

OH HO HO!! Get ready for some cooking guiz!

Most recent, greek salad with lemon seasoned chicken and feta on top
Attachment 37921
Best home-made chicken soup i've ever made
Attachment 37922
Chorizo sausage breakfast sandwich and eggs with cheddar cheese
Attachment 37923
This sandwich was twice the size of my face, it was delish!
Attachment 37924
Experimented with a hot salad, came out spicy and awesome!
Attachment 37925
Broccoli, Cheese soup and wild rice
Attachment 37926
Halibut roasted with greek salad-like toppings
Attachment 37927
Home made poutine, better than KFC!
Attachment 37928

And now for the greek food!
Youvarlakia, grand mothers recipe
Attachment 37929
Fassolia me patates, also grand mothers recipe
Attachment 37930


These are just some of my faaaavorite thiiings! :sing:

Microwave and toast oven only. Too lazy and apathetic to actually cook. :p

So many yummy dishes!

Because this is vaguely on topic and amusing (to me), here's my Ukrainian Perehe recipe:

Ingredients
Dough

· 2 cups flour
· 1/2 cup warm milk
· 1/2 cup mashed potato (made normally, mashed with whatever proportion of of milk and butter you usually use. If you don't know how to make mashed potatos, just stop now and never cook again)
· 1 teaspoon of non-fake salt
· 1 tablespoon vegetable or canola oil...really, any kind of oil other than motor oil should work.
Traditional Filling

· 1/2 cup chopped or diced onion
· 1/4 cup butter, margarine, or buddha
· 2-3 mashed potatos
· 1 cup grated cheese, cheez whiz, or other substitute
· 1 tsp garlic powder
Real Man's Filling

· 1 lb ground beef
· 2 eggs
· 1 tbsp garlic powder (or to taste)
· 1 tbsp celery salt (or to taste)
· about a half a pack of soda crackers, crushed to trout
· preposterous amounts of testosterone
Directions

Dough--------------.

Mix dough ingredients together.

You may have to add more liquid or flour to make the dough soft and somewhat sticky.

Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.

The dough will be slightly sticky.

Place dough in an oiled bowl.

Cover and let rest for 30 minutes.

Traditional Filling ----

Cook onion and garlic powder in butter.

Mix with potatoes, and add cheese while the mixture is still hot.

Let filling cool before using (place in fridge.)

Real Man's Filling ----

Brown the ground beef with garlic, celery salt, and testosterone

Pop that trout in a bowl and toss in the cheese, mix it up

Beat the eggs, then add them and the crushed crackers in to make the filling sticky.

If you used too many crackers, substitute by adding additional testosterone

Cool it in the fridge


Preparation ----

Set a big-ass pot of water to boil.

Form walnut-sized balls of the filling.

Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
You will probably need to add flour as you roll.

Cut out circles of about the same size; I use a beer stein for the little ones, and the mini-bowls I use to feed the cat for the big ones. I have no idea what that kind of bowl is called. It's deeper than a saucer but has a smaller diameter. You can try to re-roll and re-use the scraps, but it will probably turn out like trout. YHBW.

Place filling ball in center of dough circle.

If the dough has a less-floury side, keep that side up

Fold dough over ball, and pinch edges to form a half circle. Pinch the middle first, then the ends, then work your way towards the middle for best results.

Place several perogies in boiling water—the amount depends on the size of your pot o' water. Don't put too many in at a time. I usually go with 4-5 in a normal pot, but feel free to go all out if you have one of those giant cauldrons that witches use. If you are actually a witch, make sure you rinse it out first, eye of newt will totally ruin the perehe.

Stir once, gently with a slotted spoon.

Perehe are done when they float; if it's been more than 5 minutes and they don't appear to be floating, they're probably done and you just put too many perehe in at a time
Melt about 1/2 cup of butter or margarine in microwave.

Remove and drain the perogies with the slotted spoon. (The original recipe said “Rescue” instead of remove, but let's face it, you're too late, THEY'RE ALREADY DEAD)

Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.

Do that last bit over and over again until you're out of perehe.

That recipe sounds good, I will probably try it out.

Tomorrow I will be making chicken pot pie :jess:.

The soup I made I actually didn't much care for but it got better as it simmered and when I tried it again a few hours later, it was actually really good.

This thread has awoken a hunger in me, and for once, it's not for sex. Hoho! Food over it, any day.

I'm rather excited for my dinner tonight, as I have a nice Salmon fillet in the fridge! Yum yum yum!! :love:

Gotta love cooking. It's really relaxing, you don't have to think of anything while doing it, just focus on the pan. Making some pad thai with noodles tonight!

Quote:

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Originally Posted by Citizen Bleys

recipe

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they're called 'vareniki' in ukraine. never even heard of the word 'perehe' but it sounds like something an amurican came up with.

Maybe it's an Alberta Ukrainian thing? It's what my family called 'em.

It doesn't even sound like a slavic word unless you're using some kind of weird canadian transliteration. Afaik they're only called 'pierogi' in Poland (they have the same word in russian, but it's a different dish).

I made some chicken stock and ended up using it all in a big pot of soup!

Should last me a few days and I have some leftover chicken which should last even longer :)