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Joined: January 1970
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Post by Deleted on Dec 29, 2020 23:00:39 GMT -5
I like breakfast for dinner! I thought it was a treat when my mom would make pancakes for supper!
Tonight was a simple panseared steak with mushrooms cooked in butter, a hour or so before had some broccoli and cauliflower riced...not impressed a lot but it was a good for me veg. Next time, could make a nice soup from that product
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Post by paquebot on Dec 30, 2020 8:49:01 GMT -5
Last night was spaghetti. That's standard about every other week. Two firsts in this one. It was the first with ground venison from last month and first using this year's tomato sauce. Winner all around.
Martin
The truth is more important than the facts.
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Post by brownrexx on Dec 30, 2020 17:42:29 GMT -5
Tried a new recipe tonight - Chicken Tamale Pie. Saute chopped onions and ground chicken, add a can of diced tomatoes, can of red enchilada sauce and a can of black beans. Recipe calls for a can of corn but I used my frozen home grown corn. Spices were 1/2 tsp salt, 1/4 tsp pepper, 1 tsp cumin and 1 tsp chili powder. Simmer everything for about 30 minutes and then pour into a casserole and top with Jiffy cornbread mixed according to the package directions. Bake at 400 until cornbread is browned. It was pretty good. I didn't add the cheese topping included in the recipe. My side dish was rutabagas dipped in egg and bread crumbs and baked in a little oil in the oven. First time I made these too and I liked them. Chicken Tamale Pie & Rutabagas by Brownrexx, on Flickr Chicken Tamale Pie by Brownrexx, on Flickr Chicken Tamale Pie by Brownrexx, on Flickr
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Post by pepperhead212 on Dec 31, 2020 11:08:58 GMT -5
Here's that soup I made, with a small amount of bacon, for National Bacon Day. I had a pound of mushrooms I needed to use, so I made some mushroom barley soup. A few red lentils added, for nutrients and thickening, and the cream color in it was the half cup or so of crema I had in the jar, and I wanted to make another pint of it, so I just emptied the jar! It actually added a really good flavor, that I don't usually put in it. Oh yeah - I went out to get a couple of leeks from the garden for the soup, and the top 3/4" or so of the ground was frozen! Bacon mushroom barley soup. by pepperhead212, on Flickr
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Post by Laura_in_FL on Dec 31, 2020 18:46:50 GMT -5
Wow, I am being lazy compared to you all. We almost never have food delivered (other than occasional pizza), but tonight being New Year's Eve, we are springing for it.
We are not under any sort of lockdown here, so it's practically guaranteed that there will be drunks on the road later. Also, in this area New Year's Eve is second only to Mother's Day at brunch time for restaurant crowds. So going out for dinner does not appeal.
So, I have ordered food from our favorite local Mexican restaurant, which should be delivered in about 45 minutes. A bottle of champagne is in the fridge, ready for me to have a glass at midnight (that's about as much drinking as I am up for these days) and we will enjoy a New Year's Eve family night.
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Post by september on Jan 1, 2021 11:30:51 GMT -5
Another try at a cat pie! This was a cherry pie, used a frozen store crust for the bottom and had a bit of home made refrigerated dough left from my previous pie plus streusel for topping. I should have let the two cherry cans settle and scooped off the excess cherry gel, because the pie was obviously too full and boiled over and took off some of the crust sides. Found some cookie cutters for $1 each of a cat, dog and star shapes, so I have a couple more shapes to experiment with.
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Post by brownrexx on Jan 1, 2021 13:26:21 GMT -5
That is super cute september, I feel honored that I inspired you with my pie.
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Post by paquebot on Jan 1, 2021 15:34:48 GMT -5
Last night was 4th out of 5 of turkey but as good as the first. Turkey chunks and dressing with gravy. Cranberry sauce and peas on the side. Endless bird's carcass now simmering in a pot to become two days of soup.
Martin
The truth is more important than the facts.
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Post by bestofour on Jan 1, 2021 21:18:22 GMT -5
september, cute and looks delicious. Tonight was ham, black eyed peas, spinach, salad.
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Post by brownrexx on Jan 3, 2021 17:23:57 GMT -5
Tonight I made chicken rice soup and added a side dish of spiralized beets and rutabagas. I sautéed the veggies in olive oil and sprinkled them with a little bit of lemon pepper. They were both really good. I really like my spiralizer and I think that I may spiralize a few potatoes and cook them the same way next week. Spiral Rutabagas & Beets by Brownrexx, on Flickr
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Post by brownrexx on Jan 4, 2021 18:30:00 GMT -5
New recipe tonight. I wanted to use some of the saffron that I grew so I made Saffron Chicken with Lemon and Parsley. I used my mortar and pestle and ground up a few saffron threads and then rinsed out the powder with hot water into the sauce. Wow, that sauce turned bright yellow. It tasted good and was very flavorful but next time I may keep the chicken breasts whole instead of cutting them into pieces. It could have been used over rice but we didn't feel like having rice and had some left over mashed potatoes. DH went wild for this dish and said that it was a plate licking meal. He really liked the saffron taste. Saffron Chicken with Lemon & Parsley by Brownrexx, on Flickr
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Post by pepperhead212 on Jan 4, 2021 21:39:19 GMT -5
I just had a sandwich and some salad tonight, but earlier I baked my first loaf of 2021 bread today - a WW bread, with some oat bran and a few flax seeds. A couple days ago I ground up a new batch of hard white wheat, and that gave me the idea for the bread. Started with a soaker and a biga the night before, and finished a little over 12 hours later. WW oat bran bread, started night before, soaker on top, biga on bottom. by pepperhead212, on . pepperhead212, on Flickr WW oat bran bread by pepperhead212, on Flickr
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Post by pepperhead212 on Jan 8, 2021 23:38:00 GMT -5
I have all that butternut squash I wanted to do something with, and I was in the mood for Mexican. So I tossed about 22oz. of the cubes (saved 16 oz for a soup) with just enough oil to coat it, and cooked it in the convection oven for 15 minutes, to dry it out some, and caramelize it some. Meanwhile, I thawed a lb of pork liver, cut it into pieces, , and made a chipotle sauce, with some onions and garlic, and a 28 oz can of crushed tomatoes, plus about 1/4 cup of that salsa negra. I simmered this uncovered, for about 25 minutes, then stirred in the butternut cubes. I made some soft tacos with this, toasting the tortillas, and lining them with some leaf lettuce, before putting the mix on them. It only took 3 to fill me, so I have a number of leftover tacos to make! This is one of the things that will be a good cold dish.
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Post by farmerjack41 on Jan 9, 2021 0:30:15 GMT -5
Had a pretty plain supper, in contrast to everyone else. Settled for hot cakes and eggs.
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Post by paquebot on Jan 9, 2021 18:55:04 GMT -5
Bratwurst, kraut, and peas.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jan 10, 2021 14:29:24 GMT -5
We were away for the weekend and are ordering a pizza for pick up tonight. Yum, we have only done this 4 times since March.
Not having pizza very often anymore makes it taste oh, so much better!
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Post by bestofour on Jan 10, 2021 15:38:43 GMT -5
We were away for the weekend and are ordering a pizza for pick up tonight. Yum, we have only done this 4 times since March. Not having pizza very often anymore makes it taste oh, so much better! That is very true. We don't eat pizza a lot but when we do it's very good
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Post by pepperhead212 on Jan 10, 2021 19:01:44 GMT -5
I had the leftovers again from that pork liver/ butternut in chipotle sauce. That is even better cold - it seems that the liver tastes even stronger, and the heat is much reduced, which is good to some. I also put some crema on each taco, which definitely gave it a good flavor. Also made some guacamole much earlier - divided that into 3 parts, and I'll probably finish it tomorrow.
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Post by paquebot on Jan 11, 2021 20:38:26 GMT -5
Probably mentioned this one before. Noodles with corn, peas, onions, and ground venison. Venison cooked separately with various spices. Another of those meals that I could east once a week and never tire of it.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jan 12, 2021 9:41:23 GMT -5
Last night's dinner was not exactly a failure but it was disappointing.
I bought a nice little pork loin, only 1.3 lbs and I Googled cooking it. Everyone says that cooking to the new USDA safe temperature of 145° will keep it nice and moist. I also put some of my home grown potatoes in the oven with the roast and I cooked some of my frozen asparagus on the stove top.
The temperature of the roast hit 145° so I took it out to rest for 15 minutes. It was covered with foil and I didn't look at it.
After 15 minutes I cooked the asparagus and started to cut the pork. OMG red juices started coming out and the meat in the center was not pink but RED. Yuk, no way we were eating that! I even checked it with a second digital thermometer and it also said 145°. This is puzzling because I cook pork chops to 145° and they never look like this.
Since we didn't want our asparagus to overcook and get soggy, I put the pork back into the oven and we sat down and ate our buttered asparagus and nice crispy skin baked potatoes. The side dishes were delicious and the asparagus tasted as good as fresh asparagus but I was disappointed not to have our pork at the same time.
20 minutes later we ate our pork and it tasted good but I don't plan on cooking another pork loin any time soon and if I ever do I will cook it to a higher temperature than 145°
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Post by Laura_in_FL on Jan 13, 2021 9:18:59 GMT -5
That's puzzling to me, since I routinely cook pork loins and pork tenderloins to 145 and they are never RED inside like you described - just pink. Juices are also pink, not red. Your pork loin at 145 should have looked something like this: Or maybe just a teensy bit pinker. But not red! (By the way, the pic is from thermpro.com; that's not my image or my misspelling. ) Have you calibrated your thermometer lately? Is its probe long enough to get all the way to the center of the loin? Also, in my experience there is a lot of difference in the appearance of a larger piece of pork between 140F and 145F. So if your thermometer is off by even a few degrees it can make a lot of difference in how red vs pink your pork is. ___________________ Funny aside: When I first started cooking pork to 145F, I had to show DH the USDA website showing that 145F was safe before he would eat it. He was still a little freaked out about eating pork with any pink in it at all. It took a while before he could relax and enjoy it - though he still asks if I used the thermometer every time he sees that pink in the center! I understand - he and I were both raised in homes where it was drilled into our heads that pork should be cooked until *all* pink is gone or you'd get worms and die or something.
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Post by brownrexx on Jan 13, 2021 18:05:21 GMT -5
Laura_in_FL, it did look similar to that with some darker red at the center. Even that picture is too pink for me. I cook pork chops to 145° all of the time and they may be a bit pink but never THAT pink. I don't care what the USDA says, that is just too pink for me and the texture of the meat felt too soft to me. Yuk. I didn't like it.
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Post by farmerjack41 on Jan 13, 2021 22:34:45 GMT -5
Chicken in the crockpot, baked tater, and squash. Rhubarb/raspberry cobbler to finish things up.
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Post by Laura_in_FL on Jan 14, 2021 9:45:04 GMT -5
Laura_in_FL, it did look similar to that with some darker red at the center. Even that picture is too pink for me. I cook pork chops to 145° all of the time and they may be a bit pink but never THAT pink. I don't care what the USDA says, that is just too pink for me and the texture of the meat felt too soft to me. Yuk. I didn't like it. Just because it's safe at 145 (and THAT pink) doesn't mean it's appealing to everyone. The best way for you to cook your pork is the way you and your family like it!
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Post by paquebot on Jan 15, 2021 19:47:04 GMT -5
Popcorn shrimp, baked potato with sour cream, and peas and carrots. Ever wonder who cleans those tiny little shrimp? Or pack 30+ tiny smoked oysters in a little tin? They were lunch today!
Martin
The truth is more important than the facts.
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Post by spike on Jan 18, 2021 10:02:16 GMT -5
I so totally have a love hate relationship with this thread. Some of you cook so fancy, plate so beautifully and make me drool. I look at some of your fancy meals and just giggle cause we are having biscuits and gravy or fried bologna sandwiches.
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Post by Laura_in_FL on Jan 18, 2021 14:49:06 GMT -5
At least you cook! Lots of people don't.
I had groceries delivered for the first and last time today. (Free trial offer.) The delivery person left someone else's order at my door!
Not only was it a lot smaller order than mine, it was completely different. If the driver had been remotely paying attention they would have realized that I didn't order a giant pack of paper towels, two giant packs of t.p., a case of Sprite, or a huge plastic pail of cat litter. I mean, they didn't even have to peek in the bags to see they had the wrong order!
The company was nice about it and gave me a full refund and told me to keep the order that was delivered to me by mistake. (The driver took a photo of the delivery sitting on my porch. So, the customer service rep could see from the photo that I was given someone else's order - they didn't have to take my word for it.)
So it didn't cost me anything for the juices, tea, cookies, snacks, canned fruit, and single-serving microwaveable soups. The kids will make sure it doesn't get wasted. But now I have to shop for groceries again because there were absolutely no meats or vegetables (not even canned or frozen), no bread, and nothing fresh or perishable at all except OJ and milk.
Whoever got my order has a lot more to work with, especially since I buy in "feeding teenage boys" quantities. Based on the quantities and items I got, I suspect my order was intended for an elderly cat owner who lives alone and isn't willing (or able) to cook from scratch. So they may feel even more "stuck" with my order as I feel with theirs.
Hopefully they know a family to give that food to so it doesn't go to waste.
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Post by spike on Jan 18, 2021 21:20:35 GMT -5
At least you cook! Lots of people don't. Oh I do cook. I mostly make everything from scratch. Bake my own bread, make my own pasta, biscuits, grind my own sausage and sometimes even churn my own butter etc but we seem to have simpler meals than some of the fancy that gets posted here.
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Post by brownrexx on Jan 19, 2021 7:51:01 GMT -5
I mostly make everything from scratch. Bake my own bread, make my own pasta, biscuits, grind my own sausage and sometimes even churn my own butter etc but we seem to have simpler meals than some of the fancy that gets posted here. That sounds like good cookin' to me. I love making meals that look pretty and I always think of the colors when I plan a meal. If I make a pale colored main dish, I like to add a brightly colored side dish and we never eat a meal without at least one veggie or fruit. It's a low carb and nutrition thing for me. I struggle not to gain weight and carbs really pack it on for me. When I made pasta in the past I always added garlic bread or buttered bread but now I skip the added carbs of the bread, have a smaller serving of pasta and make a green veggie like broccoli. Yesterday I made shredded cabbage sautéed in olive oil and a little bit of butter and it looked too pale to me so I shredded a carrot into it as it cooked and it looked so much prettier to me. I couldn't really taste the carrots, I just liked the brighter color. Hubby does say that we eat fancy food but it's fun for me to make it.
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Post by pepperhead212 on Jan 19, 2021 22:29:17 GMT -5
I made some tom kha gai, with some leftover chicken I had, and some broth I had made with the bones and scraps. I had just gotten some fresh galangal, which gave me the idea for it - always have the fresh lime leaves and frozen lemongrass from the garden, and usually have fresh limes in the fridge. A favorite soup of mine, as always, and super fast to make.
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