what's new on your table these days?

[caribougrrl]

we are eating more barley and farro these days... as a direct result of buying a rice cooker and discovering how useful it is for other grains... typically we will dress the grains when hot with lemon/olive oil or a vinaigrette, then use them as a base for a warm or cold salad


also, in December bon appetit published this tofu recipe: https://www.bonappetit.com/recipe/vegetarian-taco-bowls


and the tofu tastes amazingly like chorizo... we've made the actual recipe, but also just made up the tofu for other uses, like tacos... I don't know why it took so long to have this epiphany, but squeezing water out of tofu by hand is a revelation, so we've started to adapt that technique for other ground meat substitutes... last night I made a mash-up of the NYT and Woks of Life dan dan noodle recipes, borrowing the bon appetit technique to substitute crumbled tofu for the ground pork... very successful

[BonitaApplebum]

Oh yeah, I love barley in the rice cooker. I haven’t tried farro, thanks for the tip.

Our current experiments mostly revolve around the air fryer and the IP. Both are faddish but have turned out to be solid additions to our kitchen toolset.

[Ice Cream]

https://cooking.nytimes.com/recipes/1021817-farro-with-blistered-tomatoes-pesto-and-spinach
This one is on my list to cook this week.

[seattlegirl]

Bookmarking the tofu taco recipe. Thanks!

I made turkey meatloaf for the first time yesterday, using a recipe from Skinnytaste, and I really liked it. This is good news because I can find ground turkey for much less money than ground beef. I just always assumed it would be lame. 

[Chasing Amy]

I’ve been cooking from Ottolenghi’s Flavour cookbook quite a bit and it requires the occasional hunt for spices.


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[Chasing Amy]

I also have this saved, but the available roses are covered in aphids.

https://cooking.nytimes.com/recipes/1018929-pistachio-and-rose-water-semolina-cake?smid=ck-recipe-iOS-share


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[rocketgirl]

Dust.  I've been eating crap in front of the TV...

[merigayle]

https://flavorthemoments.com/one-pot-cheesy-broccoli-chickpea-rice-casserole/
made this tonight, very quick and easy. DD ate it up.

[diablita]

looks heavy (really filling) but delicious.  I may try that.

[Rejaneration]

Nothing new really. Like BA, I have been experimenting with the air fryer and loving it.
I need to up my game though.  Getting bored.

[merigayle]

looks heavy (really filling) but delicious.  I may try that.

I did not use that much cheese and it was fine. Skim milk too.

[JBM]

I’ve been roasting eggplant. Olive oil, diced onions and diced eggplant, garlic powder and some salt and pepper. Roasted on 400. So freaking good. Eat alone or in sauce over pasta


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[Ice Cream]

Aldi's now has bags of fresh garlic, peeled. I buy a bag and place the cloves in aluminum foil with EVOO, roast them, and serve with either pasta, shrimp, and black olives or with parmesan and black olives.

[Rejaneration]

I've been roasting eggplant. Olive oil, diced onions and diced eggplant, garlic powder and some salt and pepper. Roasted on 400. So freaking good. Eat alone or in sauce over pasta


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This is one of our staples.  Love it.
Also good in a tortilla.

[ihop]

Do you peel the eggplant before roasting?  I love eggplant!

[JBM]

Do you peel the eggplant before roasting?  I love eggplant!

I leave the skin. Just dice it all up. I made one this week and for lunch and dinner today I had pasta with sauce and the eggplant. So yummy


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[ihop]

Thank you!  I am going to make some.

[ihop]

I roasted some eggplant last night.  It was delicious!

[Rejaneration]

I roasted some eggplant last night.  It was delicious!

Roasted then, tossed with mint and feta is fab.

[ihop]

That sounds good too!