What home made meal did you enjoy today?

We really enjoyed taco shells with ground beef today.

Taco shells made from organic blue corn. Organic ground beef cooked in a little avocado oil and various spices. Some shredded mexican cheese, salsa, organic sour cream, shredded iceberg lettuce, avocado.

The blue corn shells were definitely nicer than yellow corn and oven heating them helped. Next time, we'll probably get organic blue corn tortilla chips and make it nacho style. We're also thinking of using Impossible "meat". And next time I will remember to make margaritas!

I made biscuit pot pie.

Chelle, did your cast iron skillet come with that handle cover, or is it aftermarket? Silicone?

One of my Covid projects has been finally, at long last, learning to cook a little-- something I've miraculously managed to avoid for my entire life. (My mom used to brag that all of her sons had to learn to cook 3 meals before they ventured out on their own: I'm sure it was true, but I can't for the life of me figure out what 3 meals I learned how to make....scrambled eggs, and ???) I've managed to avoid it because my SO is a wonderful cook. (But I've been out of work for extensive periods due to Covid 19, while she's 'essential', so I wanted to help.)

One of my unexpected benefits of Nth Circle has been how my friends here have helped me with this!

Chelle, thanks for the tips on sauteed Tillapia: I'm likely as not to use it in street tacos, with Egg Wrapper 'tortillas', because of dietary restrictions of my SO. (Julienned radish & cabbage, cilantro, green onions, sliced lime, and carrots/radish pickled in jalepeno juice.) And for the wonderful pan-roasted Brussels sprouts.

Thanks to ExtraTerrestrial-Zoologist for his post about PopEye's style DIY red beans & rice, and for his tips & suggestions via PM on accomplishing this! It's been my lunch many days. (I take lots of shortcuts....)

And thanks to Soteria 2.0's many mouth-watering posts for providing inspiration and making me think I can handle this....

... and many others...

My dinner plans for tonight: Shepherd's Pie, Keto style. (No potato allowed.) I start with Green Giant frozen mashed cauliflower (bacon & cheese flavor), & partially cook it in the oven. About half-way through, I take it out, mix in half a block of cream cheese (to stiffen up the mash), layer it in a dish with pre-cooked ground meat/onions/spice, and pop it back in the oven to brown.
So far, I haven't managed to come up with quite the texture of potato-based pie: it's more of a casserole.

golan, if you have access to Costco, I think they frequently have their house-brand blue corn nacho chips, which are cheap, very good, and I seem to recall organic.

@KentE

They're cheap silicone covers that I got from Amazon. They're very handy!

Such a nicely different question !!

Being the cook & bottle washer here...pretty much all our meals are ones made by me.
Today's "lunch' is a simple meal of grilled garlic chicken thighs & fresh cabbage that was pressure cooked in pork broth left over after cooking that, in the foundling electric pressure cooker.
(That was truly a great find.)

My biscuit pot pie is embarrassingly simple to make but it's frequently requested in our household.

Saute your choice of good stuff in a skillet. Leftovers work great (especially leftover rotisserie chicken). I used a one pound tube of ground sausage and half an onion then added a bag of stir fry vegetables after the sausage was browned.

Once the saute looks good and smells good, add a can of cream of mushroom soup and then adjust the consistency of the gravy with some broth. I keep it pretty thick, so I add almost no extra liquid.

Top it with some shredded cheese and then place a can of biscuits on top. Bake until the biscuits are done, then remove from the oven and let rest for 10 minutes.

That's it!

Persian rice with a crunchy layer of tahdig is pretty much a daily staple in our house. I make it with virtually every meal.

If I don't make it the first question at the dinner table is, "Hey, where's the tahdig?"

Last week we got a deal on 3lbs of grass fed top sirloin. Round 1 was on the grill with baked sweet potato and home made coleslaw. Round 2 was on a cast iron skillet, topped with blue cheese, sides of crimini mushroom in red wine sauce, roast potato, asparagus.

Round 3 tbd.

Looks very appetizing - how do you make it? <Couldn't find Slurp emoji>

There's a traditional way that I no longer do, now that I have a Persian rice cooker.

Asian rice cookers switch from "cook" to "warm" after the water is absorbed.

Persian rice cookers have a timer that lets the rice continue to cook for as much as an additional hour.

Here's mine:

You add a little oil, then the rice, seasonings, and stock (or water) and 90 minutes later you have perfect tahdig!

Thanks, Chelle. I had looked up recipes after your earlier post, and they all sounded like a lot of work & time. Should have known you'd have a 'hack'.

In the Persian community using the rice cooker would be considered "weekday" tahdig.

The time intensive version would be "weekend tahdig" and it's got a lot more love built in. :wink:

Thanks Chelle. Do you have a pic of your tahdig showing the non-brown side?

It's just plain old fluffy Basmati rice.

Here's a pic of a wedge of rice along with some chicken tikka masala I made, awhile back. It shows that, beyond the crunchy layer, the rest of the rice is fluffy.

Thanks Chelle. Definitely need a <slurp, slurp, yum, yum> emoji for your culinary creations! If you don't mind, could you share your recipe for the chicken creation?

Now you have me thinking of getting that rice cooker. Will the Persian rice cooker and tahdig work with brown rice instead of white rice?

Chicken tikka masala is a very common dish made with lots of dairy (yogurt, cream, butter) and various Indian spices. I'm sure there are a bazillion videos on YouTube that will show it better than I could write it. Fortunately, it's pretty easy to make!

Tahdig is made in many ways, although I haven't seen a brown rice version. I'm sure it would work great though! Try to use Brown Basmati rice, though. Basmati really is the best and it comes in a brown version, even if it is a little harder to find.

Persians sometimes vary their tahdig by placing cooked spaghetti (all pasta is called macaroni, so it would be called "macaroni tahdig"), or thinly sliced potatoes, or pieces of lavash (a flatbread) on the bottom of the rice cooker and then placing the rice on top. When you flip it over onto a serving dish your crunchy tahdig layer ends up being a nice change of pace!

While potato tahdig is loved by everyone, I think that macaroni tahdig is even better.

For a REAL change of pace you can skip the rice all together and make macaroni (actually spaghetti, remember?) with a crunchy potato tahdig layer.

Every culture has their version of crunchy rice. The Persian version is just the most widely known. Each time I've been to the Philippines I've been treated to "tutong", which is equally delicious!

It's very addicting!

Thank you, Chelle. Very inspiring, even for someone like me whose breadth of cooking expertise is limited to making brown rice and meat and veggies in a rice cooker. And eggs.

Was a bit pushed for time yesterday so made a grass fed angus beef burger with gorgonzola crumbles, red onion, tomato and steak sauce. Avocado as a side.

More time today so got out the smoker and made some ribs together with beans.

I found a recipe years ago for beans in the smoker and they have been a hit with everyone who has tried them.