cross-posted from: https://lemmy.world/post/54260906
One of our go-to weeknight meals! Super basic tomato sauce with lots of crushed red pepper (I put like 1/4 cup in a batch) making it pretty spicy and super craveable. I also think penne is the most superior pasta shape, it does such a great job picking up sauce.
One of our go-to weeknight meals! Super basic tomato sauce with lots of crushed red pepper (I put like 1/4 cup in a batch) making it pretty spicy and super craveable. I also think penne is the most superior pasta shape, it does such a great job picking up sauce.
Been on an apple kick this month after my partner and I went apple picking. This is a crazy dense cake, but oh boy is it delicious! Cinnamon and nutmeg in the batter complements the apples very nicely.
Glass noodles are a personal favorite stir fry base This one has ribeye, carrots, mushrooms, green onions, and spinach. Looks a little brown but tastes delicious!
My partner doesn't love pork, and she's out of town so I made myself pork tenderloin lol. Rubbed with mustard and rosemary, cooked over a bed of apples and onions. Served with roasted potatoes, blanched green beans, and a little pan sauce.
Made a mushroom frittata with some leftover bucatini. I think it needs more variety in veggie if I ever make it again, some asparagus would have been great.
Huge bag of whole shrimp on sale at Costco, so I had to make some shrimp and grits! Whipped up a stock from the shells/heads for the grits, finished with a thin gravy made from bacon fat, white wine, and some more shrimp stock. Burnt the crap out of the toast but we didn't really need it anyways.
Apples are so good right now, been on an apple dessert kick. This is the recipe from Sally's Baking Addiction, cakier than I typically expect from a cobbler but very delicious! The ice cream is homemade, and a perfect complement to the apples.
Generates so many dishes but it is worth it! Served with bucatini and roasted asparagus.
Partner and I have had a blast with our first garden. It's been a tough year with a very serious drought in our area for much of the summer, but our squash have not minded at all and have thrived! We've harvested over 50 lbs of assorted squash from 8 plants! The acorn squash got ravaged by vine borers, so those got harvest very early and are just for decoration haha.
My partners favorite protein is ribeye. Made her one for our anniversary, saved the spinalis in our freezer for a while for this one. Reverse sear on the smoker. Made a rub that's a blend of chile powders, rosemary, coffee, and some other good stuff. Finished temp of 133°F which is perfect for a ribeye imo.
Plums at the farmers market looked great so we made a tart! Some almond extract and orange zest in the batter complements the plums beautifully.
Smoked for 1.5 hours then deep fried until crispy. Tossed them in a classic buffalo sauce and served with smoked green beans, tater tots and carrot sticks. Pic is pre-sauce, I think they look gorgeous fresh out the fryer.
My buddy wanted to cook the end of their venison from last year, mostly consisted of ribs and shank. Popped them in the instant pot for an hour with mirepoix, aromatics, red wine and chicken stock. Strained the braising liquid to make gravy. Basic mashed potatoes and roasted honey thyme carrots. Came out delicious and quite economic with the gifted protein!
Have really been enjoying the blooms on the bellflower! The bee seems to enjoy it as well :)
Pretending like they weren't stuffing their face with fallen bird seed. Shameless.
A congregation of bees in one of our squash flowers 🥰
Made the King Arthur "Big and Bubbly Focaccia" recipe - new favorite way to make focaccia! It develops a fantastic crust while remaining springy and moist inside. Topped with rosemary and confit garlic, forgot to take a pic before we started digging in 😅
St. Louis cut ribs done in the pellet smoker - 250 F until they get nice and tender and then paint with sauce and grill marks at high heat. Could have let the sauce char more but we were hungry lol.
