Pantry-palooza collection of my hybrids

[electrycmonk]

Okay, so I’ll byte the bullet and make this a slow & start retrospective project.

Starting today with the pancake bread cookie version 9 or 10 now? Anywho. Started with the gluten free waffle/pancake bag mix in the freezer.

Using the recipe as a jumping off point
1 cup powder
1 lg egg
3/4 cup water
1tbsp cooking oil

What I do now a days…
I usually triple the egg or more…

3 eggs
Walnut oil (the last of the bottle ~2tbsp)
Then filled the bottle with some hot water, shook it up, that got the rest of the oil on the sides of the glass bottle..
That was ~3/4 cup of quite hot water
Added 3 hand fulls of large raisins (these happened to of been mgr special sale of organic)
~1/4 cup of almond flour
~1/4 cup of shredded unsweetened coconut flakes
~1/4 hemp seed milled
~1 tsp cinnamon (semi heaped)
1 cup the pancake/ waffle flour mix

Oiled the pad (avocado oil)

Toaster oven at 400 for ~20 minutes (from cold iron) I left it in there for ~10 more minutes after the bell “dinged.”

Here’s what it looked like when I pulled it out. Still quite warm. *almost to warm to hold for more than about 8-10 seconds barehanded.



And using my thumb for thickness scale here:



So. As for the stuff from the past? I’ll make sure to post the date the hybrid was con-cocked - as I find them in my history here in all the myriad threads and chats. Fair enough?

Items will be using toaster over, insta-pot, regular oven & cooktop. I’ll also share my coffee and *Tea* creations as well…

/end of line.

 

[electrycmonk]

Brunch anyone?

1 can veggie soup
4 eggs from our girls
Enough shredded parmigiana cheese
A lot of butter on the bagel

Bagels in pan 1st
2nd Sprinkle the cheese
3rd mix the soup into the bowl with the eggs getting scrambled
4th pour over the bagel halves
5th toaster oven for 2-3 batch’s of time until it’s *done* to your liking.

This was done at ~400*
And the timer was turned to the middle of the light & dark toast icons. So, about 3-5 minutes each batch of “time.”

 

[Sara S]

Dinner instapot style…. Using the “steam veggie” for 8 minutes setting.

Sliced up 2 previously baked potatoes in ~1/2 inch thick hockey pucks. Then the entire bag of spinach… chopped and chopped up the last of the rotisserie chicken meat but, slathered out the last of the hummus onto the spinach, then the last of the bruschetta slathered across on top… a few pats of buttah, then the chicken layer…. Last was ~2/3 can of fire roasted chopped tomatoes. Added some hot water & set it go.

Fed the dogs while it cooked.

Here’s what it looks like.
View attachment 3025248

Can I pay you to come cook for me

 

[electrycmonk]

Tonight’s dinner for Pantry-palooza is another episode of: Leftover reboot.

The scalloped potatoes have the *wrong type of cheese* for our 24y/o. It’s a texture issue that goes wayyyy back. Anywho.

Pork loin from a previous meal that got tossed in the freezer a while back- it gets sliced and then chopped up into small bytes, added a 4 cheese sprinkling & heat it up in toaster over.

So now it’s Ham & tater au graten (sp).

 

[electrycmonk]

meh

You don’t have the “scratch & sniff” APP installed yet? (Stifles a loud giggle)

 

[electrycmonk]

Tonight’s Pantry-palooza hybrid…..

Previously deboned (by me) rotisserie chicken that was “pulled” & chopped up…
Add in the Indian sauce & a batch of Zatarains rice….
Salad from Kroger as well…
This is the look before cooking, note the chicken is frozen in clumps:

 

[electrycmonk]

Hmmm, can of Tuna…. What sounds good with you?

Hmmmmm, dessert 1st sounds good on this yeucky, bitterly cold & nasty day.
Proper amount of Buttah & cinnamon on the artisan bread.
1 slice gets honey too
1 slice gets Nutella as a glaze


Okay… a layer of fresh spinach
Then a layer of hummus…
Then some artichoke Bruschetta….
Now for the tuna layer.
Pour in the 2nd 1/2 of the soup…
Another layer of spinach…
(Put a little hot water in the carton, shake it up to get most of the rest of the soup concentrate outta the carton..)



Yes… I’ll post a finished pic too….

 

[electrycmonk]

Pleasant surprise! The mild flavors work great together.

Taste test was on a tortilla chip. (Minor oops, not blowing on it enough - almost burnt my tongue. It’s still smarting.)

 

[electrycmonk]

Can I pay you to come cook for me

Sorry. That wouldn’t be prudent at this juncture….

 

[electrycmonk]

spaghetti squash version 3.1

Everyone who has baked one of these in the oven has always had a very tricky task to slice the veggie as close to cleanly in half as possible.

So once they are sliced and clean of the seeds the multiple suggestions of a thin coating of veggie oil (one type or another) & a thin coating on the pan baked in…

One can realistically not see true technical flat surfaces even with the oil film every time.

I poured just enough water onto the cookie sheet to truly submerge the entire edge of both halves and just a smidge more water to allow the evaporation during the baking time still keep the edge sealed until the shell softens and warps to a flat seal in the cookie sheet.

Oven is cold, they are put in the oven & THEN powered on to 375 in convection baking mode.
Set timer for 50 minutes.

At 48-49 minutes I looked to see how much water remained. It was still bubbling - showing they still had a enough water to seal the lip of the shells. Left it on for another 7 minutes & then turned off the oven; leaving the squash in the oven until I was ready to make dinner….

That was a wee bit over 2 hrs later.
The squash nearly fell outta the 1/2 shell when I made the serving.


Cue in the leftover chicken that had been marinated for 2 days in the fridge before being baked in the garlic & Ginger purée.


Chopped up the chicken chunks.
Layer of pasta sauce
Layer of cheese


Then reheat in toaster oven & eat!