I'm very grateful to be cooking. A lot. I'm currently cooking 3 full days per week (it was 4 until last week-yeah-I'm getting that this job will always be changing). I've taken pics of just a few to share.
Above is Chicken Parmesan. Pretty straight forward.
This is vegan macaroni and cheese. The base for the sauce is almond milk. I add garlic, onion, mustard, worchestershire sauce, and a variety of soy cheeses.
I used rice penne pasta and topped with crushed crackers and more soy cheese. Bake at 350 degrees until bubbly.
I know this looks suspiciously like the chicken Parmesan above. It is actually eggplant Parmesan. The family requested both. Can't blame 'em.
Pork Cassoulet. It's basically a stew with roasted pork, bacon, white beans, carrots, onions and garlic cooked in wine and broth. When it's cooked, I put the stew in a casserole dish, top with buttered bread crumbs and put in a 375 degree oven until bubbly (I like bubbly, browned things-can you tell?).
The breadcrumbs help thicken the stew. Ultimate comfort food.
This week, I'm stir frying, roasting artichokes, beef stewing and making oreo truffles. Just for starters.