What are you cooking today? Part 3.

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What are you cooking today? Part 4.


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Dear users, dear authors,
here is Part 3 of the popular thread.
Have fun cooking.

You can read the previous posts via the link. 
What are you cooking today? Part 2.

Today I had pot roast with mixed vegetables and Bavarian dumplings—it was delicious :-)

Best regards, Inge

My husband and I are currently trying out all the vegan options… We’re curious to see how they taste… And we’ve made some great discoveries—for example, the vegan cevapcici—we’re already totally hooked on them… Some things don’t taste that great—the bacon from Rewe—a bit disappointing; it tastes like you’re not eating anything at all… But as I said, the meatballs and small schnitzels—there are some great surprises there… Today we’re having Schupfnudeln with cevapcici and salad—you can always eat that, and it’s quick to make… For the most part, you just have to sauté it… I wish you all a wonderful Sunday. Best regards 

This doesn’t just apply to food—there’s always so much to discover and try, everywhere and all the time, not least here in the world of crafts.

Today we cooked Asian-style. We try to cook mostly meat-free, which means there are lots of vegetables.

So today we had sautéed mushrooms, broccoli, cauliflower, and Chinese cabbage, served with coconut milk and rice.

Super delicious. 

A chef friend of mine gave me this tzatziki recipe back in the mid-’80s, and ever since then, whenever I’m in the mood for tzatziki and gyros, this is how I make my tzatziki.

Best regards, Inge

I brought some chicken thighs and soup greens to make a delicious chicken soup.

Today I had stuffed pancakes filled with an Asian vegetable filling

Best regards, Inge

Stuffed pancakes sound delicious.

Today, everyone here asked for meat patties, potatoes, cream sauce, and thick peas.

I’m heading straight to the kitchen to start cooking. 

I also cooked something tonight....
Woodruff syrup 😊 This year, I got to harvesting it just in time. 

The brown one is “natural” and the green one has food coloring. Woodruff syrup is actually colorless; the brown one gets its color from brown cane sugar.
I boiled 1 liter of water with 1 kg of sugar until the liquid was clear. Then I let it cool and poured it lukewarm over the “wilted” woodruff. Let it steep for two days. Strain it, bring it to a boil again, and pour it into jars....
I’m already looking forward to cooking and baking with it. Or adding a splash to sparkling water... or making a cocktail 😁

That sounds delicious, Steffi.😊 A lovely woodruff quark cake...🤩

Steffi, that looks great. I tried making it once a few years ago, but for some reason it just tasted like grass. I followed the recipe exactly, but it didn’t taste like woodruff. Unfortunately.

....I put in so much woodruff that I was able to take it out after just under 48 hours of steeping.... I’d picked it that morning, tied it into bundles, and hung it upside down in a large pot.... It has to be really “wilted”—that’s the only way it’ll release its full aroma.... and you want to end up with as few stems as possible in the sugar water later.
It’s a pretty “sticky” business—better not to make a mess.
Once dried, you can also brew woodruff as tea; it’s supposed to help with trouble falling asleep.... though I haven’t tried it myself yet.... 

I’d love to try that. And I’d come to your cooking class to learn.

I made lollipops for my son. Does that count as cooking, too? 

I think so, too.... Those look delicious.... 

Steffi, that sounds sooo delicious. Maybe I should give it another try after all.
After my failed attempt, I bought a little bottle of natural woodruff flavoring—it tastes pretty good without being too sweet. Sprinkle a few fresh strawberries with some sugar and let them release their juice; add a generous spoonful to a glass, along with 1–2 drops of flavoring, and top it off with sparkling wine—it tastes wonderful on a cozy evening on the balcony.

Petra, a woodruff lollipop like that—I might like that, too. Yours were definitely a hit.

We had bread dumplings, mushroom ragout, and salad today—I hadn’t had that in ages, and it was perfect for today because I wanted to serve something we both like. After all, today is our 33rd wedding anniversary :-)

Best regards, Inge

Happy wedding anniversary!

We had lamb chops and salad today.

It’s gotten so cold again that we made a kale casserole today (which is actually a fall/winter dish for us) :-))

Tomorrow, we’ll have something for our son again: currywurst with fries (homemade, of course).

I’m making beef roulades this weekend. I’ll freeze two portions of them. I’m still thinking about what vegetables to serve with them.

I made a simple but delicious pasta bake today—my husband really dug into it :-)

Best regards, Inge

The kitchen’s mostly staying cool these days—it’s too hot. Colorful salads, sandwiches, lots of fruit, and an ice cream every now and then—that’s enough.

That would be enough for me too...😍
But nope, around here lunch has to be fully cooked and on the stove by 12–12:30.... 🙄
and definitely no casserole or "too many" vegetables... 
An apple pudding with milk would be absolutely perfect, though.... 
Or with Buchteln 😍😍😍 and vanilla sauce... Mmm...

Today we kicked off the season! If we can’t go to the sea, the sea will just have to come to us.

We had chicken legs and vegetable rice today

Best regards, Inge

For dinner tonight, we had homemade ravioli with all kinds of vegetables from the “rescue bag.”

I made beef soup, and since it’s not worth making just one small serving, I’m restocking the freezer too.

Oh, yeah.... Soup—that’s a great idea. It’s kind of fall again, after all 😉
I “managed to get my hands on” two bottles of grape juice today. My grapes didn’t yield any more than that when I juiced them, but at least I ended up with two bottles.... pure and completely organic 😁

Petra… do you have a pasta machine, or do you roll out the dough with a rolling pin?
Maybe I should try out more things when it comes to cooking… I’m always so “stuck in a rut”…
I’ll check tomorrow while I’m grocery shopping to see what they have in the “leftovers bag” around here… 

@ Veronika, that’s always how it is for me, too. When I make soup or stew, I make a “big batch” and freeze the leftovers.

That looks very tasty and inviting, Veronika. 😊

Today we’re having rice with chickpeas.

We had another family dinner today.

My son asked for lasagna.

I haven’t made lasagna in a long time either, but it’s still too warm for that. It’s a muggy 27 degrees, so we had pasta salad today.

We’re having chicken, baguette, and salad—all set. But there are still a few more turns to go....

I had vegetable soup for lunch today

Best regards, INGE

We had tortellini with spinach and broccoli, topped with mozzarella.

@ Veronika, that looks good enough to eat!!!

I’m having spaghetti with enoki mushrooms today.

We had kidney bean stew today—mmm, it was delicious, especially since my hubby always cooks it.

Best regards, Inge

Today we had our first serving of goose of the season.

Oh, that sounds delicious. Did you serve them with dumplings?

I made vegetable patties for the first time yesterday. Among other spices, I added ground cumin. I personally thought they tasted really good. 

No, without dumplings, we just can’t manage everything anymore. Even during asparagus season, it’s just asparagus and ham—there’s no room for potatoes anymore.

My husband cooked for us today; he made a stew with white broad beans, and it was incredibly delicious.

Best regards, Inge

Today we had pork-mince sandwiches and homemade mustard pickles. Over the next few days, I’m going to cook some kale. I brought some smoked pork loin and cabbage sausage home today.

Best regards, Marlies

We had Mafia cake today—mine was topped with mushrooms and lots of cheese, and Gögas’s was topped with tuna and lots and lots of onions, just the way he likes it. Tomorrow we’re having pork knuckle, sauerkraut, and homemade mashed potatoes.

Best regards, Inge

The pizza toppings would have been similar here—his favorite is also tuna with onions. I’m a bit more versatile, but I really like a lot of cheese, too!

Since we’ve used up all our supplies, I brought home some beef shanks and soup greens again today, which are now simmering away so the man of the house can have his beloved beef soup once more.
And now I was able to check right away—10 servings lasted from September 13 until last week, so I’ll probably have to make another batch at the end of January. 😊

Doesn’t anyone cook anymore? :-)
On the last day of winter, we had mussels one more time.

But we cook every day—we’re currently trying our hand at Asian cuisine.
On Saturday, I’m going grocery shopping with my daughter, so I’ll need an extra bag just for the vegetables on my list :-)

Best regards, Inge

I’ve actually started “cooking” 😁—not that my kitchen was a mess before, but I was just making basic meals 🙈
I discovered the “Chef Club” online. Really delicious dishes with just a few ingredients. My “problem” with a lot of recipes… They require tons of ingredients that I don’t normally have in my kitchen, so I have to go shopping first. Most of the time, you only end up using a fraction of what’s in the package.
Today I’m having “standard” 😊 gyros (from the butcher) with rice and bell peppers 

Today I had Eiernockerl and salad; we really enjoy that every now and then.
Eiernockerl are Mehspatzen.

Best, Inge

Did your cooking turn out well?

Today I had some leftover fresh soup.

When I cook, I usually make two or three servings, and sometimes I freeze one of them.

When it comes to cooking and eating, we’re not exactly in top form right now. Ever since my husband has needed care, his appetite has noticeably declined, and all of a sudden he no longer likes the things he’s enjoyed eating his whole life. So we’re experimenting a bit, but unfortunately we often end up throwing things away, and mostly just “snacking”—a little fruit, an occasional sandwich, a bit of cake, or something like that. And then I got sick, which also affected my appetite—now it’s hardly worth the effort to cook anymore. But things will definitely get better again; I’m absolutely certain of that.

We had a delicious vegetable soup with vermicelli today.
For tomorrow, my husband has a rice stir-fry with ground beef and vegetables on the menu. Ever since he discovered cooking for himself, I’ve had to spend less and less time at the stove :-)

Best regards, Inge

What did you have for lunch?

Carrots, potatoes, a bratwurst.
Simple, no frills—we love it. 😀

Dear Josefa, you’re in luck with your question today, because we’re cooking again

tonight. We’re planning to have mushrooms from the weekend with potato noodles and pesto. Maybe we’ll have a salad on the side.

Creamy mushroom sauce with truffle potatoes😋

I'm really looking forward to it

Today my husband cooked :-)) his delicious kidney bean stew—I could eat a whole pot of it

Best regards, Inge

We had a vegetable stir-fry with parsnips, broccoli, and potatoes, seasoned with a pepperoni pepper.
Warm regards

Today I kicked off my asparagus season!

OOOOOOH, asparagus—unfortunately, not for me :-( It gives me such severe gout pain that I can’t walk for days afterward.
I had chicken soup today.

Best regards, Inge

Yeah, I have to be careful with the amount, too—three times a week isn’t really doable, but once every 2 to 3 weeks is fine.

Mmm, asparagus—that looks delicious. I could go for some right now, too.

We’re just having oatmeal with milk today. My husband wants to lose weight anyway, and I’m in the mood for something light and sweet—but with warm milk and honey. My husband always has cold milk. Maybe I’ll add a few nuts and raisins, and that’s it—a light meal.

Otherwise, I’ll be cooking, of course.

What’s for dinner?

My lunch: chili con carne with pretzel rolls and a colorful salad.

We had such beautiful summer weather today that we kicked off the grilling season. Along with some meat, we had salad and homemade herb butter with homemade baguette. And for dessert, grilled bananas, “unwrapped” on the plate and drizzled with honey. 😋

Yes, it was summery in Cologne, too. Perfect salad weather!

Did you cook something delicious?

On Thursday, I cooked for the family.

I harvested my first beets for a salad. I thought it would be a shame to waste all that beautiful green.

So I made a vegetable gratin with the leaves and stems. I added some carrots, pesto, and mozzarella, then popped it in the oven.

It was a delicious side dish.

. 

Petra, how does that “green” part taste? Does it remind you of beets?
I haven’t tried it yet, since we don’t have our own garden and the ones we buy don’t have any greens left.

When I get really fresh kohlrabi, I like to use the leaves too—I actually find them tastier than the bulb itself.

Claudia, I have to admit, I haven’t tried it.

  My husband said it was delicious. Whether it was the beets or my spices that made it “delicious,” I couldn’t get that information out of him. I’ll be able to tell you more the next time I make it.

I also grew Swiss chard this year, and I’d like to cook with that soon, too. It’s completely new territory for me as well. 

My husband made his absolutely delicious salami pizza today—yum yum yum :-)))
He even makes the dough himself and the sauce that goes on the pizza, so we know exactly what we’re eating because we’re really in control of it.

Love, Inge

I always find this kind of thing really interesting, Petra.
I’m often surprised by how much of what we call “waste” is actually a great ingredient—like the broccoli stem.
These days, I peel it and cook it along with the rest, then puree it with the cooking water to make a great soup base.

Oh, Inge, pizza sounds good, too...

What did you have for dinner?

Today I went out for Chinese food—I had chicken in peanut sauce with rice on the side.

We had a barbecue on the balcony—we had sucuk, chicken, lamb, and bulgur salad—it was delicious.

Planned for today:

Leftovers from the weekend—zucchini, eggplant, and tomato sauce—all mixed with pesto and pasta. 

I just put some tofu in a marinade.
The marinade consists of spicy tomato paste, soy sauce, liquid smoke, and a blend of cooking spices.
I’ll be serving it with whole-grain rice and mushrooms.

What did you have for dinner?

Tonight we’re having Schupfnudeln with lots of vegetables, baked with cheese. Plus a salad

The kids are coming over for dinner.

Yesterday I was out with a friend; the restaurant actually still had veal Wiener schnitzel—delicious. But I just can’t handle those restaurant portions anymore (and I can’t imagine I ever could have).

We had Zwieflplootz today—it was so delicious😁😁😁😁

Best regards, Inge

Since it was so much fun, we went out again yesterday. I had baked Camembert—it was really delicious, too—but for some reason, I never make it at home.

Yesterday I picked up a little baking book called “Muffins” from my bookshelf. It has a recipe for pizza muffins, which I’d like to try today. 

Have you tried any new recipes?

We're having spaghetti Bolognese today

Best regards, Inge

Today I’m having yellow Strankalan in a dill-cream sauce with potatoes and a pan-fried Knacker sausage. 😋😋😋

What’s for dinner at your place?

I’d eat anything today if someone would just cook it and set it out for me. Today, I’m cleaning the house in preparation for our Easter guests. So for lunch, I’ll just have something quick: a fried egg on a slice of bread with butter.

Best regards, Ina

We had some delicious soup today—made with chicken drumsticks, vegetables, vermicelli, and lots of spices. My husband always makes the soup; he insists on doing it himself—even though I can make it too ;-).
And tomorrow we’ll have the rest of the soup—it was a nice, big potful.

We had a pasta skillet with vegetables today, very tasty

Best regards, Inge

Today we had hunter’s roast with mushroom sauce, dumplings, and red cabbage. I usually cook something really delicious on Saturdays, and I make sure Sunday’s meal is ready too. It’s enough that I spend hours in the kitchen on Saturdays—I want to have some peace and quiet on Sunday ;-). That always works out pretty well.😁

We had tuna in cream sauce and spaghetti today. I’m not quite sure what I’ll cook tomorrow :-) Let’s see what the freezer has to offer; it’s packed to the brim anyway

Best regards, Inge

Continue writing here in the new thread:
What are you cooking today? Part 4.