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Post by farmerjack41 on Jan 19, 2021 22:49:58 GMT -5
Son and daughter-in-law sent me a big box of Omaha meat. Fixed one of the steaks tonight and it fabulous. Sure can tell the difference between that and lower priced cut of meat. There is also quite a number of hamburger patties and several packages of franks. Know their prices are pretty high, but thinking this might just be a real case of you get what you pay for.
Going to look at buying meat from the fresh meat counter at one of the better grocery stores.
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Post by pepperhead212 on Jan 19, 2021 23:40:46 GMT -5
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Post by spike on Jan 20, 2021 15:27:24 GMT -5
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Post by paquebot on Jan 20, 2021 16:37:57 GMT -5
Not fancy here for Taco Tuesday. Tried the Old El Paso mini bowl tortillas. Too small and too thick. Can't get enough good stuff packed into them. Only thing good about them is convenience.
Maerin
The truth is more important than the facts.
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Post by brownrexx on Jan 20, 2021 17:59:58 GMT -5
spike , tonight's dinner is not fancy but I think that the colors make it look pretty. This is just an ordinary pan fried pork chop, sweet potato cubes sautéed in olive oil to add some brown color to the cubes and I wanted a bright veggie so I cooked some of my frozen peas. I guess that I could have served everything on the same plate but we always melt butter in these small bowls and add the veggies on top. I like the fact that almost every meal I make includes something that I have grown. I grew both the peas and the sweet potatoes in this meal. 20210120_171713 by Brownrexx, on Flickr
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Post by brownrexx on Jan 21, 2021 18:00:35 GMT -5
OK, so this meal looks a bit more "fancy" than some meals but it is a really easy and tasty meal. It is called Confetti Shrimp and is one of our favorite meals. I just cook some onions, garlic and chopped red and green peppers in olive oil then add salt, black pepper, dash of red pepper and oregano. Add shrimp and more olive oil and it's done. So easy and so yummy. I served it over home made tomato basil pasta that I buy at a local store. Side dish tonight was home grown lima beans and I also grew the red and green peppers. Confetti Shrimp by Brownrexx, on Flickr
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Post by brownrexx on Jan 22, 2021 18:41:37 GMT -5
Tonight I used left over Tomato Basil pasta from last night and I made a new recipe which was chicken parmesan in the instant pot. It really turned out well and the chicken was super tender. Cooking time was 8 minutes and prep time was also about 8 minutes. I added everything to the IP, went and took a shower and when I got back to the kitchen it was done. The pot took about 10 minutes to come up to pressure before the cooking started and then 10 minutes after cooking to slowly release the pressure. These times need to be added to the cooking time but they do not require any attention from the cook. As usual a couple of things from my garden made it into this meal, peas from my garden and my garlic was in the sauce. That's also my parsley from an indoor potted plant. Chicken Parmesan - IP by Brownrexx, on Flickr
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Post by pepperhead212 on Jan 23, 2021 19:30:44 GMT -5
Thursday, when I moved all that food to my friend's freezer, I removed 4 lbs of beef - the oldest ones - and put them in my fridge to thaw for making chili today. 3 lbs of chuck were actually cut up cubes, to make chili, and there was a lb of ground beef. It was wet, which is typical, being frozen so long, but it browned well, as you see from the fond, which darkened it early, after deglazing all that. OK, here's the chili - Texas style, with no beans to stretch it - which I started in a 9 qt Dutch oven, to brown all that meat, but transferred it to the 5 qt Dutch oven once it is all mixed together, to cook in the oven. After cooking partially covered in the 250° oven for 2 hours, I remove it from the oven, then spoon some of the liquid off the top, to whisk together with some masa harina, then stir this paste into the chili to thicken it. Then, I cover it, and bake another hour, and it's done! I served it with some shredded cheese, and some corn tortillas, heated on the stove over the gas flame. Fond in 9 qt. Dutch oven, after browning 4 lbs. of beef for the chili. by pepperhead212, on Flickr Browned onions, with garlic ready to brown, for the chili. by pepperhead212, on Flickr About a half cup of chopped up roasted and peeled poblanos, frozen last season. by pepperhead212, on Flickr 4 types of chile powder, paprika, caribe, and spices for the chili. by pepperhead212, on Flickr Adding a little heat to the chili! by pepperhead212, on Flickr Brought to a simmer, and ready to go into the oven for a few hours. by pepperhead212, on Flickr After a couple of hours in the oven, some liquid is whisked together with some masa, to be mixed back in, to thicken. by pepperhead212, on Flickr Masa paste, being mixed in, to thicken, before cooking 1 more hour in the oven. by pepperhead212, on Flickr Finished chili, after removing a couple of bowls of it. by pepperhead212, on Flickr Didn't get around to taking a photo of the bowls and tortillas - couldn't wait to dive in!
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Post by paquebot on Jan 23, 2021 21:49:57 GMT -5
Wife overslept. Had venison stew with at least 8 vegetables and done in 15 minutes. Pint of venison and quart of mixed vegetables. Topped with egg noodles.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jan 24, 2021 18:40:14 GMT -5
Tonight's dinner was OK but not great. I tried a new recipe in the IP called Creamy Chicken Spinach Tortellini Soup. It was worth eating but not something I would make again. The black spots are dried basil. Creamy Chicken Spinach Tortellini Soup by Brownrexx, on Flickr
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Post by bestofour on Jan 24, 2021 19:45:31 GMT -5
We went to a restaurant after church today. I got spaghetti, Johnny got fried chicken, and the servings were so large we got 2 to go boxes, something we have never done. First time for everything I guess. We ate it again for dinner and there's enough for lunch tomorrow.
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Post by brownrexx on Jan 27, 2021 18:12:41 GMT -5
I had 1/2 lb of beef cubes in the freezer so I decided to turn it into beef stew in the crock pot. I have not used my crock pot for a while and this turned out nice. More potatoes than meat, just how I like it. Potatoes, peas and carrots were from my garden. The side dish was stewed tomatoes with okra and I made them from my garden tomatoes and okra over the summer and froze them in portions. Beef Stew & Stewed Tomatoes by Brownrexx, on Flickr
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Post by Laura_in_FL on Jan 28, 2021 11:33:15 GMT -5
Looks good! But if I make stewed tomatoes with okra, mine look more like a pile of okra with a few tomato pieces thrown in for flavor. Last night was beef stroganoff - not an authentic recipe, but the way the family likes it. The leftovers will probably be my lunch in a little while. My eldest son keeps forgetting to take his sous vide home with him after he visits - I have had it since I borrowed it before Thanksgiving to pasteurize some eggs. So, I figure I may as well use it. Tonight I will be trying to make my first sous vide pork chops. I will baggie them with a marinade so they will hopefully be tender, juicy, and flavorful. Once the chops come out of the sous vide, son #2 will just quickly sear them on a hot grill to get that crispy brown exterior. (If son #2 decides it's too cold to grill, I will sear them in a hot pan inside.) Sides will be mac & cheese for the family (cauli cheese for me), green beans, and probably a salad with some of the lettuce from the garden.
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Post by pepperhead212 on Jan 28, 2021 18:43:02 GMT -5
I had the end of that chili tonight, but earlier I baked some rye bread - had to make less than usual, since my new freezer doesn't come until next Tuesday, so I just made a large, 36 oz. loaf. I started a rye sponge a few days ago, and made this loaf with all whole grain flour - rye, barley, and hard white wheat, plus a little vital wheat gluten, since I only used about 1/3 wheat flour. A 2 1/2 day old rye sponge. by pepperhead212, on Flickr Rye bread, just before baking. by pepperhead212, on Flickr Finished rye bread. by pepperhead212, on Flickr
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Post by brownrexx on Jan 29, 2021 17:47:00 GMT -5
It's a bitterly cold and windy day and I thought that an oven meal would be a good idea. I made Cornflake Crumb and Parmesan Crusted chicken and potatoes, sweet potatoes and carrots in the oven. Our veggie tonight was my very last stored acorn squash with butter and honey. Hubby knew that I was taking a picture so he added the parsley. My garden feeds us both winter and summer. Tonight we ate white and yellow potatoes, sweet potatoes, acorn squash and parsley from my garden. Parmesan Cornflake Chicken by Brownrexx, on Flickr
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Post by farmerjack41 on Jan 29, 2021 19:09:53 GMT -5
Nothing fancy here, think it will be hot cakes and eggs. My little farm girl showed up with big pan of brownies. Couldn’t ask for much more.
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Post by september on Jan 29, 2021 20:59:29 GMT -5
Got out my frozen turkey carcass leftovers from Christmas, and cracked in two, managed to get the bones into a tall stock pot. Made stock in the morning, and turkey noodle soup for supper. Had enough soup for tomorrow's lunch as well, and two containers of soup frozen for later.
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Post by Laura_in_FL on Jan 31, 2021 18:11:34 GMT -5
Got a pot of chili simmering on the stove.
I stocked up a bit on meat today so I have been portioning, making marinades, and vac sealing for later. I got the various steaks done, and tomorrow's chicken and shrimp fajitas are marinating. But I got a late start, so decided I could wait until tomorrow to break down the whole pork loin and get the roasts and chops marinating and vac sealed for the freezer.
I am looking forward to using my son's sous vide on the pork loin roasts to see if it makes them as tender and juicy as the pork chops came out. (I hate dry, tough meat, especially pork.) And they can be cooked straight from frozen, so they go in the sous vide in the morning and cook all day, then a quick sear just before serving. Easy.
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Post by farmerjack41 on Jan 31, 2021 18:27:51 GMT -5
Thinking about going after a Domino’s pizza tonight. For $7.00 can get three or four meals. Our little village has an outlet, so don’t have to go to the big city.
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Post by september on Jan 31, 2021 21:40:08 GMT -5
Meatloaf, baked potatoes, baked squash, frozen sweet corn and tossed salad.
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Post by brownrexx on Feb 1, 2021 17:55:23 GMT -5
I have wanted to try butternut squash soup for some time and today was the day. I cooked squash, yellow potatoes, chicken broth, onions, garlic and fresh thyme in my crock pot. After cooking I used my immersion blender and it turned out incredibly smooth. I swirled a small amount of sour cream on top like I saw in the picture and I really liked the soup but hubby tried it and said, "no thanks". He thought that it tasted like pumpkin pie filling but without the sugar. I knew that he might not like it so I made one of his favorite meals which is a hot chicken sandwich and his favorite veggie which is corn. He gave the soup a good try but just didn't like it. I did so I froze some portions for my lunches. Hot Chicken Sand & Butternut Soup by Brownrexx, on Flickr
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Post by pepperhead212 on Feb 1, 2021 18:08:38 GMT -5
A couple nights ago I made a gumbo type dish in the Instant Pot. I started by cooking 1 1/4 c barley, in 3 1/2 c water, plus some salt, for 20 min., then let the pressure release naturally. Then I rinsed it, and it filled a quart soup container, and I put it in the fridge. I also thawed 2 pint containers of okra - still good from 2019! I rinsed it, to get the slime off, then I sprayed a NS wok with a little baker's spray, and cooked the okra over med-high heat for about 10 minutes, drying the okra, and browning it some. I cooled this, and refrigerated it. Next day, I made the gumbo, which was going to be meatless, until I remembered some beef kielbasa I had in the fridge, so I diced that, and sautéed it on the low setting, too cook as much of the grease out as I could. I drained that on paper, then in some olive oil I sautéed on regular the onion and diced green bell pepper about 10 minutes, adding some garlic, the spices, and a small can of tomato paste, and stirred for 2 minutes. Then I added a 28 oz can of diced tomatoes, rinsed the cans out with about a half cup of white vermouth, and mixed it in, then covered, and set the pressure cooker for 15 minutes, and let the pressure release naturally. After this, I added the barley and okra, plus a half cup of lentils. I tasted it, added some soy sauce for salt, but it needed some acidity, so I added some amchur powder - an Indian ingredient used to add acidity, sort of like adding sour salt. I brought it to a boil in sauté mode, then put it on slow cook, high, to simmer for 20 min., to finish it. Gumbo, before adding the quart of cooked barley, and 3 c of cooked okra. by pepperhead212, on Flickr Barley and okra, added to the gumbo. by pepperhead212, on Flickr Gumbo, simmered 15 minutes after adding the barley and okra. by pepperhead212, on Flickr Finished barley gumbo. by pepperhead212, on Flickr This stuff is almost better leftover, and I even had some for breakfast! I love things like this leftover.
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Post by Laura_in_FL on Feb 2, 2021 15:06:38 GMT -5
Looks yummy. And with all of that barley in there, you didn't need to serve it over rice.
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Post by bestofour on Feb 2, 2021 21:09:03 GMT -5
Baked cod, baked potato, black eyed peas.
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Post by brownrexx on Feb 5, 2021 18:21:07 GMT -5
DH has been a little less than thrilled with a couple of the new recipes that I have tried lately like butternut squash soup and chicken spinach tortellini soup so tonight I made something that I KNEW he would love. Salisbury steak with onions and fresh mushrooms, mashed potatoes and steamed and buttered broccoli. He said "mmm" a few times as we were eating and afterwards he asked if I minded if he licked his plate. He also asked if we could have this again tomorrow night. Sorry, chicken noodle soup is on the menu. Salisbury Steak by Brownrexx, on Flickr
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Post by september on Feb 5, 2021 21:16:34 GMT -5
We had wild goose in the crockpot two nights ago, there was one breast left over, so tonight I made wild goose gravy with peas and carrots served over the left over wild rice, with a side tossed salad.
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Post by paquebot on Feb 5, 2021 22:48:03 GMT -5
How about a whole week of suppers?
Day 1: Broiled salmon, mashed potatoes with chicken gravy, peas, dinner roll, black tea and 2 honey.
Day 2: Ditto but green beans.
Day 3: Ditto but carrots and raspberry tea.
Day 4: Ditto but corn and mint tea and lemon cupcake.
Day 5: Ditto but peas.
Day 6: Ditto but green beans and apple pie.
Yes, never tired of that broiled salmon. Portions shrinking but not the quality. Veggies all frozen so only green beans lacking in quality. Hospital fare has come a long way since the days of food carts with only 2 or 3 barely warm choices. Then throw out the equal to a whole cow or flock of chickens daily.
Martin
The truth is more important than the facts.
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Post by paquebot on Feb 6, 2021 22:11:46 GMT -5
Wanted to pick up the phone and dial 3663 (FOOD) for room service but settled on spaghetti and sauce and ground venison. For a different taste, used my homemade pizza sauce. Darned good!
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Feb 6, 2021 23:11:36 GMT -5
I made a delicious soup today in the IP - a white bean and kale soup, that I started by cooking a ham bone (something I had marked in the "use first" group, in all that freezer food. I pressure cooked it for 90 minutes with water to cover, just a little salt, some asafoetida (I do this all the time, instead of whole onions, which are discarded), fresh bay leaves, a large sprig of fresh sage, and some black cardamom (adds a unique, smoky flavor) and whole cloves, in a tea ball. I strained the scraps out, and discarded - no flavor left, anyway! - and skimmed the oil off. Then I pre-cooked the pound of beans using the Milk Street method of pre-soaking in baking soda - to 6 c water, 2 tsp salt, and 1/2 tsp baking soda, add 1 lb dried beans, set to manual/pressure cook for 5 minutes, and when done, release pressure manually. Remove beans and strain, then rinse with cold water: let drain. After this, on regular sauté mode, I sautéed 1 medium onion, chopped, in about 2 tb olive oil, for 5 or 6 minutes, stirring occasionally. While cooking, I minced the 6 cloves of garlic with about 2 tb of fresh sage leaves, and added this, and a generous tb of tomato paste, and cooked it for the last 90 seconds, stirring constantly. Then I added the just under 6 c broth, the beans, 10 oz diced beef kielbasa, 2 tsp Spanish smoked paprika, a generous tb of morita flakes (more smoky flavor, plus I can't have enough heat!), then adjusted for salt, and let it come to a boil, then turned off. Then I covered it, set at manual/pressure cook for 17 minutes. When done, I let the pressure release naturally, then mixed in 12 oz (weighed before steaming and freezing) frozen, chopped kale and 1/3 c red lentils (for thickening), and I re-set the manual/pressure cook to 5 minutes, and after cooking, and releasing the pressure naturally, it was done! White bean and kale soup in IP, after first pressure cooking. by pepperhead212, on Flickr Chopped frozen kale, before adding to the soup. by pepperhead212, on Flickr Finished soup, after a few more minutes pressure cooking, after adding kale. by pepperhead212, on Flickr Finished white bean and kale soup. by pepperhead212, on Flickr
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Post by brownrexx on Feb 7, 2021 8:00:04 GMT -5
That looks good pepperhead212, I usually use spinach in soups but I got some free red kale seeds from Baker Creek so I am going to give kale a try this year.
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