Nothing fancy big stockpot of veggie soup stock. I basically throw all my veggie trimmings (carrot ends, onion ends, celery base, tops , too small garlic cloves/ ends etc ) into a stock pot and keep it in the fridge. End of the week I boil it all with salt , coriander , cumin, thyme, pepper etc and strain it off. Freeze it in jars. The strained off solids left in the pot , end up in the compost bin. If I lived rural I would feed the pigs or dogs or chickens the leftovers And a number 16 Billy pot with cabbage onion potato garlic soup. Food for three days for less than $3 . Add a loaf of peasant bread and some butter. Mmmm
Dystopian Omelette, Peppers, Onions, Ritz Crackers, Some frozen breakfast sausage, Add Veggies and a fat heaping teaspoon of jarred garlic, Add four eggs, Flip and top with Tillamook Sharp Cheddar Cheese, Plate it up and reluctantly share half with the bride. Because she dealt with the mini bagels. As I watch the world unravel, I am pleased every time I can have a meal in peace and can afford the ingredients to make it. May we continue to enjoy such luxuries.
1 diced onion , bulb of garlic, cup of diced celery, extra virgin olive oil, sautéed in my #10 Zebra Billy Pot. Added fresh ground coriander, fenugreek, cumin, chilies, smoked paprika, sea salt. Mixed in a can of white kidney beans and mixed. Left for a few minutes to simmer. Two serving healthy meal for less than $2 CAD
Duck Confit by Kylemeister posted Aug 15, 2022 at 5:39 PM Duck confit, with honey dill carrots and mashed potatoes with heavy cream & plenty of butter. The sauce is a duck stock that I reduced to just shy of syrup consistency. Confit (con-fee) is a food preservation technique dating back hundreds of years. Meat is cured for a couple of days, then slow cooked in its own fat. Once cooking is complete, the meat is carefully transferred to a container, and then fat is strained and poured over the top of the meat to fully submerge it. Without water or oxygen, bacteria cannot grow. This leg was vacuum sealed and frozen, and warmed through using sous vide. There are, however, several legs encased in fat in the fridge. I've eaten rabbit that I cooked and stored in fat in the fridge for a couple of months without any issues (aside from wanting more).
Another beef stew. It's kinda a mainstay in my kitchen. Cheap, healthy, nutritious, filling, TASTY. Winkler Knives Tribal Field Knife on meat / onion / garlic prep duty. Chuck Roast for $17 CAD , all chunked up 100 plus year old cast iron pot, of which I have two inherited from my Father, heated hot and extra virgin olive oil dropped in to heat up and shimmer. Time to brown the meat 4 onions , chunked, their juices breaking the meat glaze in the cast iron pot loads and loads of garlic is a must..... Black pepper, cumin, coriander, fenugreek, fennel, smoked paprika, pink Himalayan salt, thyme and rosemary added. Half a bottle of Space Cats red wine added, plus a can of beer. time to simmer and meld the flavours.
Breaking in the new CRANDDI 1800 watt blender with some mega garlic, onion, basil , spinach plus extra virgin olive oil , pink Himalayan salt, black pepper, coriander, thyme , smoked paprika and Parmesan cheese very tasty Pesto. No more paying $8 for a tiny little weenie jar of pesto
Beef Stew by Kylemeister posted Aug 17, 2022 at 4:49 PM Beef stew with onions, carrots, potatoes & mushrooms. Threw some chives on for a little color.
Had to swap blades. Something about right tool for the job lol Tonight is chicken and sausage pastalaya. Pics inbound later