Have you created a successful recipe lately?

Yeah, but I can’t remember what it was. We’re having jalapeno poppers tonight, and I’m so HUNGRY that I can’t think about anything else!

I love jalapeno poppers!

I do too! And Rick makes sure to get allll the seeds out of mine so they aren’t hot at all. :)

I made up a recipe for pepper steak that has broccoli in it too. I rarely feel like cooking any more though.

Yes, last weekend I made a potato cheese soup from scratch without a recipe.

I peeled and cut up some taters and threw them into a pot of non fat milk and let that simmer.

In the meantime I finely chopped some mushrooms and I “riced” some cauliflower and sauteed that mixture in a little bit of butter and chopped onions, reduced that down a bit and then added a little bit of flour to creat a roux-like paste (I did this to use as a flavorful thickener).

Then I added some cauliflower florets to the simmering taters (the taters take longer to cook than the cauliflower, so I added the cauliflower after about 10 minutes) and I also threw in the “roux” and a pinch of dried oregeno, and about a half a teaspoon of lemon zest, and simmered everything for another 10 minutes.

Just before serving, I added a cup of grated cheddar cheese and melted it into the mix. It was delicious and I will be adding it to my repertoire.

@Kardamom Sounds great. I would try that without the potatoes.

@janbb That sounds good. How did you make it?

Slice flank steak thinly on the diagonal. Slice onions, mushrooms and green peppers. Par-booil broccoli flowerets.

Saute the meat in a little bit of oil. Remove the meat and saute the onions gently until translucent, add the mushrooms and green pepper. Then add some soy sauce, sherry and a little flour mixed with water to the pan juices. Add back the meat and the meat juices. Add the broccoli and simmer for a few minutes.

@janbb Sounds excellent!

‘Tis. Will make it for you next time. There is some flour in for thickening but that’s all.

I made corned beef hash, but used pastrami instead of corned beef. It was wonderful. A bit spicier than the corned beef. Poached eggs on top.

@Sunny2 I love poached eggs and corned beef hash. I bet it would be great with pastrami!

^^It is!

I can’t wait to have a cook-off with @Kardamom sometime. I’d gladly play sous-chef to her ;)

I make up recipes all the time. I tend to stick to 5–6 recipes when I’m cooking for myself, but I get bored of my own cooking and sometimes I just try to see what I can make with what I have at home.

I recently made up a really nice low-salt way to cook quick lentils (split red or black lentils):

Fry ¼ minced/sliced onion in olive oil. Throw on some balsamic vinegar when the onions start to sweat. Add garlic powder, coriander powder, paprika, black pepper to taste. Stir well, cover, and let simmer for a few minutes. Then, add ½ cup chopped coriander leaves, let them wilt, and add 1 cup low-sodium tomato juice, 1.5 cup water, and 1 cup rinsed lentils. Let it come to a boil and then simmer covered for about 20 minutes.

(What is a poached egg?)

@Dutchess_III An egg gently cooked in water.

“With the water at a low simmer, swirl the water into a mad vortex with a wooden spoon.” Doesn’t sound to gentle to me! Hm. I will have to try it some time…just sounds kind of…watery.

@Dutchess_III Poached eggs are my favorites although it is hard to get one cooked right (they do them too hard) in a restaurant today.

That was the goofiest video I’ve ever seen!!