- Jul 1, 2001
My wife is still cooking the Everyplate dinners that we get every week. They've still been showing up on our doorstep like clockwork, thankfully.
Also if you want to take homemade tortillas to the next level, use lard!
Homemade Flour Tortillas Done RightThese light, delicious homemade flour tortillas have only four ingredients and come in at just under eight cents each. So good!www.mexicanplease.com
I get my leaf lard online from Fannie & Flo. They sell it in 1-pound vac-sealed packs that you can chuck straight into the freezer for long-term storage:
On a tangent, it's not often that I DON'T use my Instant Pot, but this recipe is the bomb dot com:
CarnitasCarnitas - Bite-sized pieces of pork cooked low & slow in the oven until super tender, then perfectly caramelized! So good!www.afamilyfeast.com
One of the best things I've EVER put in my mouth! To get the bacon fat, just cook up some bacon in the oven (rimmed baking sheet + aluminum foil + cookie cooling rack + lay bacon side-by-side + cook for ~45 minutes starting in a cold oven at 350F, then enjoy the bacon & filter the grease through a sieve into a jar).
we are having shakshuka about once a week. tomato sauce with eggs poached in it, some middle eastern spices. lots of baking with fun flours. we made sever loaves of sourdough, and some really good bagels. our bagels lacked a bit of tooth, but were way better than most store bought in a bag kind. we will work on that further this weekend.
I wouldn't think a real long proof is necessary, but can't say because I've never done that. Boiling longer will make them tougher but too long and they start to get water logged, which isn't good. Happy medium is what I go for. Not baking too hot will make the exterior tougher, but you don't want them to dry out too much. After cooling I bag and refrigerate. These days I typically slice my bagels horizontally in 3rds, place in microwave for 30 seconds, then remove to toaster oven to brown the spread-out slices.@Muse
yes, we boiled them in water and barley malt syrup as it is traditionally done. our shape was good and the bake was great. we plan to kneed more on the next batch to improve the internal structure and let them proof/rest overnight.
Here gooes: It's a lot of working making every single meal, but once you're in a routine it isn't all that bad. Even the cleaning gets more efficient. 11 month old is eating pretty much everything we eat (no salads or nuts that he can choke on though). Have not eaten out in over a month now. I guess this a very Californian diet:
Breakfast (made every day):
- Oatmeal with a banana and/or blueberries. We loaded up on so much oatmeal before everyone else started to panic.
Brunch/Lunch Options (made every day):
- Scrambled eggs with mushrooms and onions saute in butter, basil, goat cheese, and some spices. Buttered grilled toast to the side.
- Basic breakfast burritos with potato, egg, and cheese.
Afternoon (made every day):
- Salad with romaine, spinach, kale, orange, walnuts, beets, avocado with an aged vinaigrette dressing.
- Green smoothie with whatever produce may be left or needed to be used.
Dinner Options (made every few days):
- Some kind of a veggie heavy soup with maybe some boiled chicken breast thrown in, lasts 3-4 days.
- Mushroom crepes with nearly the same ingredients as the scrambled eggs, lasts 2 days.
- Chicken or salmon with rice, lasts 2 days.
- Broccoli quinoa casserole, lasts 2 days.
- Loaded baked potatoes, lasts 1 day.
- Oven baked diced sweet potatoes with olive oil, salt, pepper, cinnamon, nutmeg and basil.
- Grilled toast with almond butter, raw honey, banana, coconut shreds (got this from some hole in the wall place in Santa Barbara)
- Mixed nuts
Other (made whenever we have the supplies):
- Ginger lemon tea made very spicy, with some raw honey to balance it out.
for the first time in years I cooked up a pound of beef and mixed in Manwich.
Put that gloop on a bun, and ate it.
Was not terrible.
I fucking love sloppy joes. My wife hates the things..