Posts contained in the “Cooking” category:

Mushrooms Provençale

Mushrooms are one of my favorite foods. You can slice them into a salad, chop them finely and add them to a meatloaf (try it!), roast them, bake them in a bit of beef broth, or simply sauté them in a bit of oil and butter, which is probably the easiest way to turn three …read more…

Taco Snack Mix

While traditional Chex Mix is good, the recipe is flexible enough that people never stop tinkering with it. Here’s my version of taco flavored snack mix. Ingredients 1 stick (8 tablespoons) butter 1 packet of taco seasoning mix (1.25 oz) 1 teaspoon chili powder 1 teaspoon hot sauce 3 cups wheat squares cereal 3 cups …read more…

Bacon Potato Cheddar Soup

Bacon potato cheddar soup.

I woke up this morning, and it is summer on Hoth. So, it’s time for soup. So this is happening… The beginning of some beautiful bacon potato cheddar soup. Recipe to follow. #acooking #soup #cheese #bacon #potato #recipes A post shared by Kenneth John Odle (@kj_odle) on Dec 31, 2017 at 10:38am PST This soup …read more…

Cowboy Beans

The Camp Wagon on a Texas Roundup (1900)

I first had these at a graduation party a few years back. They did not look very appetizing to be honest (more about that later) and so I skipped over them at first. By the time I found out what they were, there were hardly any left. These are sometimes called Calico Beans, probably owing to …read more…

Spicy Bean Soup

So this happened today: This was today. Snow. It should have been yesterday. So I made some soup. 93/366 #spring #saturday #nofilter #snow #366posts #winter A photo posted by Kenneth John Odle (@notcuriousanymore) on Apr 2, 2016 at 12:26pm PDT And here I was, getting used to spring-like weather. Because I am feeling somewhat under …read more…

Cheesy Potato Spinach Soup

Sometimes you have a little bit of something left over that you need to eat before they go bad, but it isn’t really enough to make an entire meal around—a few potatoes that are going soft, a bit of cheese that is in danger of drying out. And sometimes you want to make just a …read more…

Pickled Jalapeños

One thing I’ve noticed is that pickled jalapeños from the grocery store are inconsistent. Some are hot, some aren’t, and none of them are fresh. I like to make my own. It’s easier than you think. Ingredients 1/2 cup apple cider vinegar 1/2 cup water 2 Tbs sugar 1 tsp salt 2-3 garlic cloves, sliced …read more…

Kitchen Scales

I use a digital scale all the time, mainly because I buy a lot of ingredients in bulk, and if I didn’t have a scale, I would have to guess as to what constitutes a pound of beans. Bakers prefer to weigh flour because it is more accurate than measuring it by volume, and I …read more…

Migas

When I was growing up, I often ate migas for breakfast. Migas (Spanish for “crumbs”) is just corn tortillas fried in a pan with eggs added. Yes, this is peasant food. Inexpensive, fast and easy to make, and tasty peasant food. I still eat it today when I’m in a hurry for something good. Because …read more…

Summer Sauce

This recipe had its origins in how to get mayonnaise, ketchup, mustard, pickles, relish, and olives on a hamburger without having it all end up in your lap. The solution we came up with was to combine these all into a single sauce. The result is something that is not quite like any of these …read more…

Cutting Boards

I only use wooden or bamboo cutting boards. Plastic or acrylic ones dull your knives, and a dull knife on a slick surface (especially made slicker by the juice escaping from whatever you’re cutting up) is going to slip. Some people prefer plastic cutting boards in the mistaken belief that plastic ones don’t allow bacteria …read more…

how not to carve your pumpkins…

Happy Halloween!

Not Quite Black Bean Soup

Some time ago, I bookmarked this recipe and wanted very desperately to make it, but never had the time. It was hot today (over 80°), but in a few days the temperature is expected to drop almost thirty degrees. So I figured that today would be a good day to make it because like all …read more…