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USCHO Cooks: Are you our Top Chef?

It's been fun watching the boys (now 21 and 20) under the tutelage of their mother advance with their cooking skills through the years. To the point they both now regularly cook for groups of friends. They will go shopping together, and usually others join them in the kitchen so they too can learn from them. They often send pictures of these gatherings and it's quite impressive to see.
 
My wife enjoys baking cakes. I enjoy eating tasty cakes. And ever thus, we find ourselves at an impasse. This shan’t change because I’m considered “bad at expressing [myself]” on matters such as this, and she’s very touchy bout her baking skills because she’s in a constant state of competition against her sister on things like this, but her sister is really good at these things. So this is my single outlet, given life this single time. Thank you for skimming over this post.
 
St. Clown said:
My wife enjoys baking cakes. I enjoy eating tasty cakes. And ever thus, we find ourselves at an impasse. This shan’t change because I’m considered “bad at expressing [myself]” on matters such as this, and she’s very touchy bout her baking skills because she’s in a constant state of competition against her sister on things like this, but her sister is really good at these things. So this is my single outlet, given life this single time. Thank you for skimming over this post.
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oh oh
 
Tonight, I'm cooking a grilled chicken salad with lots of veggies—trying to keep things light and healthy! I've been focusing on better eating habits as part of my weight loss journey. If anyone else is looking for extra support, some people have found success using medications like Wegovy. You can buy Wegovy online if you're interested.
 
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MissThundercat said:
Looking for meals I can make when my depression and anxiety have me in bed instead of doing things.
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That sounds more like delivery.

But for ease a good pot of chili isn't super difficult to make, and easy to make several bowls from a single batch. Plus very comforting.
 
We're big fans of pulled pork either smoked or from a crock pot. Goes great on nachos, salads, sandwiches, pretty much anything. You can do the same with a Costco pack of chicken thighs.

meat, onion chopped, a bottle of bbq sauce. Easy peasy. Freezes tremendously well.
 
Soups are my fall and winter go-to. Every week I make a giant pot of minestrone. Very cheap- kidney and great northern beans, crushed tomatoes, vegetable stock, garlic, onions, carrots, zucchini’s, peas, red lentil noodles.

so good and cheap
 
Deutsche Gopher Fan said:
Soups are my fall and winter go-to. Every week I make a giant pot of minestrone. Very cheap- kidney and great northern beans, crushed tomatoes, vegetable stock, garlic, onions, carrots, zucchini’s, peas, red lentil noodles.

so good and cheap
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Take out those zucchini ew and you've got a customer.
 
Roasted Vegetable & Chicken Soup

note: all ingredients and quantities are fungible. Except the stock. You will ruin your blender otherwise. Even the vitamix has a bit of a struggle. Whatever the stores have that looks good probably works. Some jalapeños or poblanos might be nice. Fresh roasted sweet corn would be a nice touch. Squash/pumpkin would be good.

set aside an afternoon. If you start at noon, you might finish by dinner. The roasting is... a lot, if you make a full batch. Scales well though.

12 Bell Peppers (two packs at Costco)
4 lb Tomatoes (one box at Costco)
4-6 Large Carrots (we usually just use about a lb or two)
1 Large Onion (honestly, more wouldn't hurt)
4 Large Sweet Potatoes
2 quarts Unsalted Chicken Stock (use this to blend the carrots and potatoes, trust me)
6 Chicken Thighs (skin on is best. Boneless skinless work great too) - note: don't cook more than you're willing to eat before having to freeze them.
3-6 sprigs Fresh Thyme
3-6 Sprigs Fresh Oregano
my wife can't have garlic but honestly, a roasted head of garlic would be killer in this.

PREPARATION STEPS
1. Peel and chunk sweet potatoes and carrots.

2. Place in a single layer between two sheet pans lined with parchment. Drizzle with olive oil, season with pepper. Careful on the salt if you use any at this step.

3. Roast at 425F until golden brown and delicious (or some of the edges are charred and fork tender, about 20-30 mins). The roasting steps take a long time. Three sheet pans are usually necessary across the entire process. This will take a few hours.

4. While sweet potatoes and carrots are roasting: slice onion into large wedges, place on sheet tray. Halve tomatoes and place cut side up on sheet tray if they fit.
Cut peppers into rough thirds and remove veins. Place on sheet tray cut side DOWN. This usually takes 2+ trays.
Cover it all with olive oil and pepper.

onions take about 20 mins, you want color on them without scorching.
Tomatoes take a good 30 mins. The caramelization brings an arseload of umami. Don't undershoot the cook.
Peppers are extremely variable. Sometimes they take 15, sometimes 30. You want a good char on the skin. The bottoms will likely char as well where they touch the pan. Use your judgement on when to pull.

Arrange thighs on top of herbs. Drizzle with olive oil and season with salt and pepper. Hard to screw up thighs but you'll probably be at 15-20 for boneless/skinless and maybe 5-10 more for skin on.

When potatoes and carrots are done, work in batches to blend. Use the stock. Puree to desired texture. Pour in the biggest stock pot you have. I think ours is 8 and it JUST fits.

Peel the tomatoes and peppers if you want. Add them and the onions to the blender in batches and puree.

Pull chicken thighs and herbs. Cool the herbs and remove leaves. you can chop them up and throw them in stock pot. If you're feeling like this is all too healthy, pour off the schmaltz and juices from the chicken into the pot. Adds huge amount of schmaltzy goodness.

Cook to simmer (remember you have uncooked stock). Flavors meld. Season with salt and pepper to taste. It will need some salt since we haven't added much. If you have a Parmesan rind, throw it in there while cooking.

serve with crusty bread and top soup with fresh grated pecorino or Parmesan and fresh herbs. Cut up thigh and toss in.
we've also found that topping with chipotle powder and smoked paprika Put it over the top.
 
I've been invited to a cookie exchange with the cousins next month, so decided to try out a couple recipes this weekend. Invited my mom over yesterday and had the 5 year old help some too, so 3 generations baking cookies together. It was a lot of fun.


Zingerman's recipes, both available in their Bakehouse cookbook (and I think these are ones jen shared back when she posted her long list of holiday baking)

Ginger Jump-ups (the kid loves these)
Pecan & craisin rugelach (the recipe is walnuts & currant but we have walnut allergies in the family and I have no idea where to find currants)

Both of these are so yummy. I'm having one of the rugelach currently for breakfast
 
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