u/taylorthestang

Is it currently 90• out and I’m making soup with chilis and warm spices? Absolutely.

This popped in my inbox the other day, and the half can of pumpkin in my fridge began screaming. I’ve always wanted to make the African Peanut stew I have seen all over, but this sounded tastier with the addition of pumpkin.

Instead of using peanut butter, I toasted my own peanuts and sauteed them alongside the aromatics. I like to think it helped soften them and release more nut flavor, who knows. Also used two arbol chiles, but could’ve used more. I blended them too. Although I did pass the blended mixture through a sieve, it was still a little gritty. Can’t wait for my vitamix.

I finished it with lime zest, juice, and a bit of paprika. Happy fall!

Link: soup time

This was a layered bake of caramelized onions, a can of cannellini beans with the liquid, and then sliced tomato. Literally that’s it.

Caramelized the onions, deglaze with the bean liquid, top with tomatoes, and bake at 400 for like 45 minutes. Decorate with chives and Parmesan.

After an indulgent out of town wedding weekend, was craving something green. 2 pounds of peas should do the trick?

Made the Spiced Pea Stew from Yotam Ottolenghi posted on NYT https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt

Went to town with the potato masher and it came out more like mushy peas, so perfect for me. I doubled the Turmeric but it still felt lacking, maybe my spice is too old?

Cilantro came through loud and clear, and toasted sesame seeds were a must. Paired with a side of chicken sausage, peppers, mushrooms.

This has been on my cooking bucket list for awhile. It’s certainly one of the most expensive dishes I’ve made, but well worth it. Used a 2021 Pino Noir along with pancetta, only marinated for 2 hours but still packed with flavor.

For once, I could actually taste the wine. Will make again.

Recently returned from a week trip in Munich. As excited as I was to explore the local grocery stores for tinned fish, it all seemed to be similar brands and types. So, I settled on some Herring and Mackerel in flavors I haven’t personally seen in the states yet (mustard obviously I have). Bought these at a Rewe FWIW, which I think is similar to a Vons/Albertsons.

How’d I do? Anything I likely missed?

I took a different approach to Spicy week. Instead of hot, I went spiced. A blended vegetable soup of zucchini, tomatoes, onion, red bell pepper, and corn. Roasted and added to a spice blend of: cumin, coriander, cinnamon, ginger, turmeric, black pepper, cardamom, and paprika. Completely made it up, but it turned out great.

I thought that a tenderloin would be too skinny to butterfly and roll up, proved myself wrong.

Stuffed with chopped cilantro, basil, garlic, shallot.

Starting about 8/15, my scale weight was typically below the trend weight, yet the trend continues to increase. I’d expect a stabilization or a small decrease.

Any devs give a brief explanation of how V2 actually works?

Taken after working sets of strict OHP. Wanting to implement push press as an overloading movement.

Made a basic tomato sauce with cherry tomatoes, onion, a little ketchup (I thought I had tomato paste). Added in paneer for added protein, seasoned with curry powder. Served with Daves Killer bread.

Authentic? Probably not. Delicious? Absolutely.

I used the passion fruit puree from TJs they recently released, and got to use up some leftover phyllo pastry.

I added lemon zest into the butter for layering the phyllo, which may have made this too lemony. Still delicious. Screams summer.

Wanting to incorporate pendlays to help with deadlift and because they look fun. How horizontal does the torso need to be? Attempting to hit my lower stomach for each rep.

First time cooking this cut, wanted to treat myself and I’m a full convert now. Used the marinade and cooking schedule here: https://www.traeger.com/recipes/beef-skirt-steak

I did use some random DanO seasoning instead of the carne asada one though. Came out delicious and tender.

I fractured my right fibula just over 6 weeks ago, and finally got clearance to start squatting again. I’m taking this as a chance to start from square one with good form. How can I minimize stress on the outside of my calf? Biggest concern is not reinjuring myself and building up slowly.