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Post by september on Dec 2, 2020 17:18:46 GMT -5
I've been meaning to do this since getting inspired by brownrexx ,'s pumpkin pie with the leaf cut outs. This was supposed to be a peach pie, but the package of store frozen peaches did not contain enough for a plump pie, so I threw in some blueberries on top. The bottom was a store pie crust, the 2nd tin had been used for an earlier pie topped with streusel, so I had to do a from scratch crust for the top. Meow!
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Deleted
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Post by Deleted on Dec 2, 2020 17:35:18 GMT -5
So cute!! I showed that to Monster and told him he might end up as a pie too, if he didn't settle down!
Bet the peach and blueberry was a good taste combination.
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Post by paquebot on Dec 2, 2020 18:16:18 GMT -5
Lasagna! Store-bought but supposed to be sort of a treat after 3 months without lower dentures. One bite and back to gumming it. Still managed to keep from starving!
Martin
The truth is more important than the facts.
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Post by brownrexx on Dec 3, 2020 8:29:07 GMT -5
OMG I inspired you september,? That is so cool and your pie is beautiful!!! I was not nearly as creative as you. My cut outs cutters were a purchased item. Your was very creative! Oh and the peach and blueberries sound like a good combination but the design puts it over the top! I love it.
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Post by bestofour on Dec 3, 2020 18:08:06 GMT -5
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Post by Laura_in_FL on Dec 5, 2020 12:56:46 GMT -5
Going out for fondue tonight. It's been a few years, at least.
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Deleted
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Post by Deleted on Dec 5, 2020 16:00:16 GMT -5
Ohh, what sort of fondue? Yum on the cheesy ones.
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Post by brownrexx on Dec 8, 2020 11:34:53 GMT -5
I bought a thyme plant about a month ago and have it in a pot on my windowsill. 2 days ago I cut the new growth, chopped it and air dried it in a coffee filter as a friend suggested. I have never done this before and it worked beautifully so last night I made a new recipe with it called Lemon Thyme Chicken. The green stuff on top is chopped parsley from my other indoor plant. The thyme is in the sauce. My side dishes were stewed tomatoes with okra from the freezer and sautéed Swiss chard with fresh chard from my garden. Lemon Thyme Chicken by Brownrexx, on Flickr
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Post by farmerjack41 on Dec 8, 2020 13:49:30 GMT -5
You folks amaze me with some of the fine looking food dishes. Have to admit, as a backwoods stump farmer, a number I have not heard of before. Am sure some food is a regional thing.
Amazing dish to me is when I don’t over or under cook a meal!
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Post by Laura_in_FL on Dec 8, 2020 14:47:37 GMT -5
Ohh, what sort of fondue? Yum on the cheesy ones. We had ALL of the fondue! Cheese fondue, salad, entree fondue, and chocolate fondue for dessert. Probably enough calories for several meals, and it's very expensive. We only go once every few years, so when we do go, we have some of everything.
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Post by pepperhead212 on Dec 8, 2020 22:11:07 GMT -5
I was in the mood for some Indian type dish, so I threw together something in the Instant Pot, using those mustard greens (something still coming from the garden), and some beans and turkey, from the freezer. I started with some chopped onion in a little oil on sauté mode, then added a tb of minced garlic, along with some sambar masala and vidaloo masala, to cook a minute, then turned it off, and added some water, to stop the cooking. I then put about 2 qts of mizuna and komatsuna leaves in the VM, added 3 c water, and liquefied the mixture. I added this to the IP, then rinsed out the VM with 2 c water, and added that to the IP, along with 1 c rinsed toor dal. I brought it to a boil on sauté mode, and meanwhile, toasted 1/2 c hulled millet, and added that to the mix. I added salt to taste (about 1½ tsp, with more later), and set it to pressure cook 10 min. After this, the pressure released in 15 minutes, and I added 12 oz thawed long beans and 12 oz thawed, cooked turkey, and 1/4 c red lentils (to thicken it some), and let it cook on slow cook high, for about 25 minutes. Meanwhile, I made the tarka, to temper the dish at the end: 2 tb vegetable oil 1 1/2 tsp black mustard seed 1 tsp whole cumin seed 5 or 6 dry Thai peppers about 12 fresh curry leaves 1/2 tsp asafoetida I heated oil in a small saucepan over medium heat, until shimmering; added the mustard seed and covered with splatter screen. When mustard seed stopped popping, I added the peppers and cumin and cooked 10 or 15 seconds. Added the leaves and asafoetida, cooked about 10 seconds, then added this mix to the curry. I added a little more salt, stirred in about 4 tb chopped cilantro, and the dish was done. Served with some pickles on the side, in place of chutney. Mustard greens sambar curry, before adding the beans and turkey. by pepperhead212, on Flickr Finished mustard greens sambar curry. by pepperhead212, on Flickr
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Post by brownrexx on Dec 11, 2020 12:37:49 GMT -5
Hubby and I just celebrated our 26 year wedding anniversary. We usually go to our favorite seafood restaurant but did not feel safe doing that this year so I "made" dinner at home. Actually I made rice pilaf like the restaurant makes and added garden asparagus from the freezer. I bought the rest of the food at a local seafood market and just heated it up but it was SO good. I bought jumbo steamed shrimp with Old Bay seasoning, coconut shrimp, beer battered haddock, unbreaded crab cakes and fried scallops. I made more than we could eat so I had left overs for lunch the next day just like I always do when we go to the restaurant! Anniversary Seafood Meal by Brownrexx, on Flickr
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Post by Laura_in_FL on Dec 11, 2020 13:45:31 GMT -5
Looks tasty! Last night I inaugurated the new slow cooker making a stroganoff. It worked great.
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jaypee0414
New Member
Posts: 1
Joined: December 2020
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Post by jaypee0414 on Dec 13, 2020 6:33:30 GMT -5
The temperatures have been dipping for some time. I saw it is going to be below 20 today (18 according to climacell app). So I cooked some pork chops with ketchup and beer.
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Post by pepperhead212 on Dec 13, 2020 12:45:05 GMT -5
Welcome to the forum! What area are you growing in?
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Post by Laura_in_FL on Dec 15, 2020 9:03:13 GMT -5
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Post by pepperhead212 on Dec 15, 2020 19:04:27 GMT -5
I made a red Thai curry today - it has several vegetables in it, but the main ingredient is shrimp, which I peel, and add to a bowl of the curry for about 4 minutes - this way, it doesn't overcook, when I re-heat it, since I'll just add the shrimp to each serving to cook.
Instead of all jasmine rice, I add 50% millet - it is much more nutritious, and it has little flavor (unless toasted), so the jasmine rice flavor shines through.
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Post by paquebot on Dec 17, 2020 21:17:15 GMT -5
Leek and potato soup. Probably 4th or 5th time this fall. Never tired of it.
Martin
The truth is more important than the facts.
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Post by spike on Dec 18, 2020 16:22:52 GMT -5
Leek and potato soup. Probably 4th or 5th time this fall. Never tired of it. Martin
One of our favorites also!!
I am thinking that tonight is a grilled cheese with pepper jack cheese and tomato basil soup!
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Post by pepperhead212 on Dec 18, 2020 19:10:43 GMT -5
I made some tacos tonight, starting out with some black bean chili, prepared in the IP, adding some cooked, ground venison, that I made into chorizo, after the beans finished. I served them with some rinsed chopped onion, shredded queso panela, crema, and torn leaf lettuce, in some corn tortillas.
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Deleted
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Post by Deleted on Dec 18, 2020 21:52:56 GMT -5
A cheat dinner, but had a little rotisserie chicken, then later a very small portion of spaghetti. Today was a little better, so was able to eat a bit more.
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Post by pepperhead212 on Dec 25, 2020 21:10:31 GMT -5
Feliz Navidad! I made Mexican for dinner - not traditional, but my friend likes it, and here is the only place he gets it. I made some guacamole, to snack on, while I was making all that mess - not too often do I run my DW twice in one day! lol The smell of these Mexican sauces is fantastic! It started when I toasted the 4 types of chiles in the oven, @200°, for 20 minutes, then the slices of onion and all the cloves of garlic @325°, for 25 minutes. This is easier than doing all this in a dry skillet, and I often use this method when using a lot of these toasted ingredients. I also used one of my pints of grilled tomato purée, to replace the broiled fresh tomatoes in each recipe. Mole coloradito, still in the Vitamix. by pepperhead212, on Flickr Starting to cook the mole. by pepperhead212, on Flickr Mole, after cooking down 7 minutes. by pepperhead212, on Flickr Black beans, with greens and mole. by pepperhead212, on Flickr The chipotle shrimp was faster to make, since the salsa negra was already made. And that was the hottest dish I've had since the last time I made Mahogany Fire Noodles - the hottest dish I make on a regular basis. And I only used 3 tb of that salsa negra, for 2 lbs of shrimp! Just put 4 shrimp, plus some sauce, on each corn tortilla, all of which were heated over a flame. I only ate one tortilla with the beans, to save room for several with the shrimp. Chipotle Shrimp by pepperhead212, on Flickr
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Post by paquebot on Dec 25, 2020 22:03:25 GMT -5
A Christmas meal to remember. Macaroni and cheese and breaded shrimp. Turkey wasn't thawed enough and wife had to go into work early tonight. Just a typical Friday for her. We'll enjoy the bird Sunday.
Martin
The truth is more important than the facts.
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Post by spike on Dec 25, 2020 22:13:58 GMT -5
I made a prime rib roast and baked potatoes. The bro make a beef roast, ham, stuffing, mashed potatoes, gravy, green beans, macaroni salad, baked beans and pineapple upside down cake! (he is a show off) We ate in waves lol
Edit to add: Our son came up, the usual Phew was there and the other Phew came with his wife and 2 boys, which is why we ate in waves. LOL we are total hogs
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Post by Laura_in_FL on Dec 26, 2020 14:40:37 GMT -5
Ham, macaroni & cheese, and all of the fixings for Christmas dinner yesterday. Leftovers from Christmas Eve and Christmas dinner are the menu for tonight.
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Deleted
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Post by Deleted on Dec 28, 2020 9:36:01 GMT -5
Well, dinners ( and lunches and snacks...) should be taken care of for awhile after 3pm today. I've been using instacart for a bit, avoiding people and crowds as I have not been feeling real pert lately and don't need to be exposed to covid if I can avoid it. Plus, sad to say but it true,I tend to be cranky when not well ( I know, I know, impossible to believe that my charming and ever so sweet disposition changes) (/sarcasm) so people without masks and crowding into my personal area make me angry fast anymore. There used to be an Alka Seltzer commercial promising "Fast, fast, fast relief!!", in my case it's just Fast Fast Fast tee'd off old lady!! Mad enough I would like to take a switch to their legs and give them what for, LOL, so avoidance is good right now since I suspect jail would be nasty and with bad food, too. Plus all that getting nekky and strip searched... Any how, I made a bigger order than normal and actually figured out what I wanted to have with what, and also going to make a couple soups as the weather is dry, but getting colder at night. Some broccoli cauliflower soup with cheddar cheese, the classic chicken soup with lots of vegs, some pork and beans with wieners, even 2 steaks which feed me at lest 2 meals or more per steak. I'll use some of my home canned chicken for the soup. Nuts for snacking and some other nibbly things. The cats already have a new bag of their preferred dry food. The other nice thing about instacart, they deliver to your door. I have to carry it in, but will save a lot of steps on my owied leg. Anyone else try or use instacart?
update: Delivered already, was scheduled for before 3 pm and wow was it!! Nice young lady did the shopping and delivery. ''I should be set for some time, so I can just grouch at the cats, they grouch back!
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Post by pepperhead212 on Dec 28, 2020 15:19:37 GMT -5
@imp I haven't used instacart, but yesterday I had a grocery delivery yesterday for the first time, from Wholefoods. The only reason I chose this was because they had a deal on pearl barley (which I was low on), cheaper per lb than buying 25 lbs of it! Certain things I would get there, when I would go there occasionally, and they were the same prices (and deals on some that day), and I got just over the $35 minimum for free shipping. I tried it on Thursday, but it didn't work, which made sense, since the delivery would be next day, which was a holiday! I tried again Sat, and got it Sunday. They offer several 2 hr time frames to choose from, and it was there in the first 30 minutes of the time I chose.
I didn't get any perishables, even though they do sell them this way.
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Post by bestofour on Dec 28, 2020 21:23:38 GMT -5
I'd love to have delivery but only the wine shop delivers in our area. Too bad we don't drink wine.
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Post by bestofour on Dec 29, 2020 19:46:40 GMT -5
Someone always gives Johnny a spiral ham at Christmas. With things being as they are and my mother the only person who came for Christmas dinner, I had a lot left over. So tonight I made a ham and lentil stew. Boy is it good. I froze the rest of the ham.
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Post by farmerjack41 on Dec 29, 2020 20:25:05 GMT -5
Really full of ambition tonight. Hot cakes, eggs and bacon. But it sure tasted good.
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