If I took a picture of what I cooked a lot of people would lose their appetite. What I cook is delicious, but it tends to look horrible. My presentation skills are severely lacking.

Quinoa Salad.

Whole grain quinoa, sweet potato, corn, black beans, onion, zuccuni, carrots (these last three stir-fried), tomato, all combined together in one giant vaguely casserole-esque substance, served warm.

It was all right (though my vegetarian testers thought it delicious). I'm not sure what spices would give it the needed kick. I think it's probably better off as a side dish to certain entrees.

This is actually totally solid and now that it's summer I highly recommend it! I've had something close to it (sans the potato / zuccuni / carrots) as an awesome cold salad along side a sandwich with lunch. As far as spices - I THINK what I had probably featured little more than a bit of oil and salt (plus whatever broth / seasoning the quinoa featured before it found its way in).

OMG, I look for contract jobs in Maine simply to have the experience of "getting sick of eating lobster" ;-p I simply love steam sea-cockroach and can cook it myriad ways.

As to fish eggs, ah good, fresh sushi with crunchy fish eggs - heaven on earth ;-p

~I might be part cat, I admit it!~

Yes, I believe you're right; a little oil and vinegar could go a long way.

Admit was an odd jump from eggs Benedict to frog legs, but I have just recently returned from a cruise and was able to try both items for the first time on the ship. Guess they were both still fresh on the brain :)

Oh, and the frog legs do taste like chicken :)

Thank you Cambrey, was perfect:)
You'd laugh at all the things I've tried.

Okay, this thread has obviously great attendance. An easy meal to get started: Bouletten.

2 old bread rolls
3 eggs
1 onion
clarified butter for frying
1kg ground meat (mixed pork/beef)
a few tablespoons yellow mustard
salt
black pepper
(probably: caraway)

soak the bread rolls for 1-2h in water until they are soft, squeeze them out, when done: steam onions, add all ingredients in a bowl, mix them, prepare a bowl of warm water to wash your hands in (the dough really sticks to your hands otherwise), form small thin little balls in the size of the palm of your head and fry them for around 10-12 minutes at average temperature.

They taste cold even better than warm!

And probably I will share some more interesting recipes in the next days, but show yours as well!

I usually improvise with what I got available. Knowing someone with a garden helps, sometimes there is a lot of edible and tasty stuff to be found that nobody knows of, like ground elder and daisys are edible too (taste a bit like carrot) but I mostly gather fresh oregano and lemon balm in the summer.

Vegetable pans on potatoe/rice/millet-basis, stews, soups, noodles, etc... don't need recipes,
just tasty stuff cut to tiny bits and the proper use of spices.
It's always good to have black olives, onions, rice, potatoes and sunflower/pumpkin/hemp-seeds around.

I've modified my kitchen a bit and installed several very long iron bars with lots of hooks where practically my whole inventory is always easily available. I prefer this to any cupboard.

Some of the examples what I'm cooking as main dishes:

- potatoes fried in the pan with beans, vegetables (onions, carrots, broccoli...), seeds (sunflower, pumpkin, pine or hemp), etc..
-> there are several ways to do this properly, I usually use a big closed pan to steam the properly salted potatoes first, a second pan for the rest and put it all in the big one (then openend) when the potatoes are soft, add some nice spices and/or herbs, fry it together a short while and you're good to go
-> instead of potatoes sometimes I use easier to prepare stuff like (mie-)noodles, glass noodles, millet/couscous or something like that

- Curry (the usual coconut milk and spice-paste stew) with potatoes, onions, broccoli and carrot in the stew. Best served with basmati or round grain rice.

- Pasta with whatever sauce I like to make out of squashed tomatoe and other small cut vegetables and beans
-> Works with a spinach sauce too of course, adding soy cream is optional

- Chili con (sin) carne with sliced black olives and seeds instead of meat

- Lasagna with pumpkin and spinach sauce with yeast melting on top

- puff pastry ouzza with spinach or spiced tomatoe, onions, olives, paprika and whatever with melted yeast finish or wilmersburger

Salt and pepper are my friends and so are chili, ginger, wasabi and whatever herbs I can find

- For "on the go" I often prepare some easy onigiri with the right amount of salt and rice vinegar or uncut sushi hand rolls (again salt and rice vinegar) filled with heavily smoked tofu and gurkins or leek some herb or seldomly fried onions

Today I learned 'bouletten' are basically meatballs.
And that I have no idea what an 'ouzza' is, but I do know what 'ouzo' is.

I have recently re-discovered the joy of pancakes!

I think Aunt Jemima does not want me to be at fighting weight.

Fried chicken dipped in honey and sprinkled with sesame.

Currently salivating at the smell of roast turkey and stuffing wafting up from the kitchen.

Sliced eggplant and zucchini, fried.