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Post by september on Feb 15, 2021 20:48:41 GMT -5
Lunch and supper was potato pancakes with sour cream. With some of the turtle cream pie for dessert. Supper was reheated in the microwave. Not nutritionally balanced, but I did not feel like making anything else. Husband oven baked his frozen Candian Bacon pizza with extra canned pineapple for his supper.
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Post by spike on Feb 15, 2021 21:21:03 GMT -5
I made Chicken Tortilla Soup. I do not make it often, because we love it so much, we can't keep our fat faces out of it and over eat. But ooooh so good and worth the overeating discomfort.
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Post by spike on Feb 15, 2021 21:22:23 GMT -5
potato pancakes with sour cream DROOL!! How do you make your potato pancakes if I may ask? Total weakness!
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Post by september on Feb 16, 2021 11:58:12 GMT -5
spike , I have not made any in years, but saw a picture on another board that made me crave them. I just looked at some recipes, and picked the most basic. No measurements, just finely grated one huge potato, finely chopped a fair amount of onion, added a couple of tablespoons of flour, one beaten egg and salt and pepper to taste. I forgot to drain the potatoes before mixing so it was a bit soupy and added more flour than it should have. Next time I will let them rest on some paper towels. Fried them up in a non-stick pan, but I sprayed the tops with fake butter spray before I flipped them a couple of times. I suppose I could have just smeared the tops with some real butter since they were hot anyway. Cooked on medium heat til golden brown and crispy. I ended up with 7 cakes, ate 4 for lunch and the last 3 for supper! All for me! I will make a bigger batch next time, but hubs was gone over the noon hour, so I didn't have to share my first efforts.
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Post by brownrexx on Feb 16, 2021 18:00:17 GMT -5
New recipe tonight and it's a keeper. It's a pork loin in the crock pot but has a few more steps than just putting pork in liquid in the crock pot. I made a seasoning mix of rosemary, sage, thyme, salt and pepper and sprinkled over the pork. Then I browned it in olive oil before adding to the pot. I sautéed some garlic in the sauté pan and then added white wine and chicken broth. This also gets added to the crock pot along with onions, carrots, celery and potatoes and then cooked all day. It smelled wonderful and tasted really good too. We really liked the taste of the seasonings. Side dish was peas from my garden. I grew the potatoes and garlic too. Pork Loin by Brownrexx, on Flickr
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Post by Laura_in_FL on Feb 17, 2021 9:08:33 GMT -5
Yesterday I had started a big batch of chicken thighs in the crockpot, planning to use half the meat to make pulled chicken sandwiches for dinner and the rest for chicken enchiladas or chicken and yellow rice later in the week.
Well, these were bone-in, skin-on thighs, and they made such a lovely broth that I changed my mind and made chicken noodle soup with spinach and carrots instead. I used spinach and herbs (parsley, thyme, and leaves from my celery and celeriac plants) from my garden. The herbs and spinach were picked immediately before being put in the soup, too, so they were lovely and fresh.
It turned out great, and the kids even ate it despite the spinach in it. Now I have leftover soup for lunches, and I still have half the chicken meat for another use.
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Post by brownrexx on Feb 17, 2021 9:12:30 GMT -5
Laura_in_FL, I always put spinach in my chicken soups. I really can't taste it but it looks so pretty and adds nutrients even if I can't taste them.
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Post by Laura_in_FL on Feb 17, 2021 9:32:24 GMT -5
I'm just excited that my youngest ate a little spinach! He did pick around it partly - he left some in his bowl. But he has refused spinach completely since toddlerhood, so that still represents progress.
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Post by brownrexx on Feb 18, 2021 18:12:17 GMT -5
was indoors all day due to the snow storm so I made a total oven dinner. I am not a fan of regular meatloaf so I make one with sautéed veggies (onions, garlic, red peppers and zucchini), fresh thyme and parsley, balsamic vinegar, eggs, panko crumbs, parmesan cheese and catsup. I use the beef/pork/veal mixture instead of just beef. I really like this meatloaf. It has so much flavor but is a little time consuming to make so it was a good choice for a snow day. I also made baked potatoes and roasted brussels sprouts. Hubby really wanted something chocolate so I made "small batch brownies" which are made in a loaf pan and only make 6 brownies. Meatloaf and Sprouts by Brownrexx, on Flickr Brownies, Small Batch by Brownrexx, on Flickr
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Post by pepperhead212 on Feb 19, 2021 0:27:47 GMT -5
brownrexx I've done that with brownies, too! Cut a recipe for 9 x 9 pan in half, and put it in a 9 x 5 pan - I have no will power with brownies. After that snow today, I didn't really feel like cooking tonight, so I thawed one of those frozen pints from the new freezer, that I'm trying to empty stuff out of! I'm trying to get the oldest first, and this mushroom barley soup was a little over 2 years old, but still in good condition. It was a soup night, definitely!
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Post by paquebot on Feb 19, 2021 19:33:29 GMT -5
Clam chowder, out of a can. Busy day with CT scab and tests. Took naps and both overslept. Always something like that in reserve for quick emergency food.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Feb 19, 2021 20:16:07 GMT -5
I had leftovers for supper, but I also baked some bread today - good day for baking bread! I haven't made any Russian Black Bread for quite a while, so that was my choice this time. Has some dark cocoa, coffee powder, and some caramel powder, in addition to the blackstrap, for the dark color. About 60% rye, so it didn't rise a lot in baking. Russian Black Bread, before baking. by pepperhead212, on Flickr Finished Russian Black Bread. by pepperhead212, on Flickr
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Post by brownrexx on Feb 21, 2021 15:03:11 GMT -5
Leftover pork roast with mashed potatoes but I still have butternut squash in storage to use so I made Butternut Squash Saute which is a bit different but really good. Sauté chopped onions in butter, add 1/4 - 1/2 tsp ginger, salt and pepper and then shredded squash. After squash is soft, add just a sprinkle of cayenne pepper. Butternut Squash Saute by Brownrexx, on Flickr
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Post by brownrexx on Feb 21, 2021 18:01:00 GMT -5
I have a George Foreman grill that I have not used in years but I found a pack of 2 burgers in the freezer and decided to give it a try. I was pleasantly surprised that it cooked the burgers, drained the grease into a little catch pan and did not make the house smell like burning grease. The stove was not all splattered up either. DH said "does this mean that we can have burgers more often?" Well, maybe but no promises. I also spiralized one of my stored rutabagas and sautéed it in olive oil with some lemon pepper. It was pretty good. I may spiralize some butternut squash for tomorrow to go with our left over meatloaf. Spiralized Rutabagas by Brownrexx, on Flickr
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Post by paquebot on Feb 21, 2021 19:22:03 GMT -5
Venison meatloaf, Hubbard squash, and peas. I've had squash last longer than this but usually with a few bad spots. This one remained perfect to the en.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Feb 21, 2021 20:54:59 GMT -5
Today I made a version of Cuban black bean soup. No ham hocks, but I had a chunk of leftover ham in the freezer (that I usually use in Jambalaya), so I diced that up for it. I cooked it in the Instant Pot, starting with chopped onions and frying peppers in olive oil. Then I added some garlic and tomato paste, cumin, and smoked paprika, and stirred it a couple of minutes, then added the water. I added a pound of black beans, salted it lightly, then set the IP for manual, 15 minutes, and shut the lid. After it cooked, and the pressure released naturally, I removed the lid (the beans were not quite done). Then I added the ham, 1/2 c black quinoa, 1/2 c red lentils, and some morita powder (to add some heat, plus a little more smoky taste). Then I simmered it on slow cook/high, for about 1 1/2 hours, adding some chopped mustard greens with 1/2 hr left. I mashed a bit of it to thicken it, and served it with a little crema. Chopped mustard greens added to Cuban black beans. by pepperhead212, on Flickr Finished Cuban black bean soup, with a little crema added. by pepperhead212, on Flickr
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Post by farmerjack41 on Feb 21, 2021 23:48:47 GMT -5
Nothing fabulous, stuck a turkey breast in the crockpot. My farm gals brought salads and deserts. They cooked mashed spuds when they got here. Had an enjoyable meal and visit.
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Post by brownrexx on Feb 22, 2021 7:52:52 GMT -5
stuck a turkey breast in the crockpot. I also have a small turkey breast in the freezer for cooking in the crock pot. I will probably do that next week. It's a nice way to make a small amount of turkey.
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Post by september on Feb 22, 2021 11:46:37 GMT -5
Taco salad. Fast and easy, have it often in the summer when I have all my own salad fixings, not so much in the winter when I have to buy less than fresh stuff. Individual servings made in a quart bowls. Add salad ingredients to taste, I use lettuce, cukes, broccoli, onion, tomatoes, radishes. Insert triangle tortilla chips around the perimeter of the bowl. Top salad with a crushed layer of tortilla chips, put taco meat on top of that, shredded cheese on top of that. Salsa and sour cream to taste, if needed. My husband doesn't like hot peppers or salsa, so he pours bottled Western Dressing all over his. (it's a very sweet French, in case you have never tried it, too sweet for me!) Mix ingredients as you eat, pulling up salad from the bottom.
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Post by Laura_in_FL on Feb 22, 2021 12:41:32 GMT -5
I'm making beef stroganoff tonight.
I bought two roasts and two big packs of stew beef this morning (I figured I should stock up on reasonably priced beef while I can), so I am about to have a little session with the vacuum sealer and freeze everything except the one roast that's going into the stroganoff.
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Post by brownrexx on Feb 22, 2021 12:42:31 GMT -5
september, that looks fabulous and I may give that a try. I have never made one of those but I just bought some ground beef and I was not sure what I was going to do with it. They only think that I ever make with ground beef is chili or burgers. I didn't hink about tacos but I like the idea of that salad. It looks yummy.
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Post by Laura_in_FL on Feb 22, 2021 12:47:38 GMT -5
september, I love a good taco salad! It's my favorite way to use up any leftover burgers, too. We usually only have 1-2 patties left, so that's perfect for a few quick and easy taco salads for lunches. I just crumble or chop the leftover patties into a frying pan, reheat the meat, and then I am ready to add the taco seasonings.
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Post by paulf on Feb 22, 2021 12:51:10 GMT -5
Spouse is making meatloaf today. For the past couple of weeks there has been a lot of comfort food being made by us and the NJT gang. We should have a convention and make it a pot luck...lots of good food would be on the table.
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Post by paquebot on Feb 22, 2021 18:41:18 GMT -5
Chicken breast with white gravy on white rice. Asparagus sautéed in butter on the side. Waited all winter for that first asparagus to get to the stores. It was not a disappointment.
Martin
The truth is more important than the facts.
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Post by Laura_in_FL on Feb 23, 2021 11:16:27 GMT -5
That roast took forever to get tender - about 3 hours longer than I expected. It would have been done much to too late for dinner at a reasonable hour. So we had to scrounge for dinner.
Son #2 is coming over to grill steaks tonight, so I have the roast in the fridge to reheat and finish off as stroganoff for tomorrow night.
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Post by pepperhead212 on Feb 23, 2021 19:31:38 GMT -5
I had leftovers of that black bean soup, for supper, but this for later! Today is National Banana Bread day! Not that I need an excuse to bake things. I found a recipe in the latest Milk Street magazine for a hazelnut banana bread, so I dug out some frozen bananas - something that I do with over-ripe bananas, besides make smoothies. Somebody must have made this recipe for vegans, as there is no butter and no eggs. This bread is topped with some turbinado sugar, before being topped with some of the hazelnuts (most are ground up in the batter). The caramelizing of the sugar smells fantastic, while baking! Hazelnut Banana bread, before baking. by pepperhead212, on Flickr Hazelnut Banana bread, after baking. by pepperhead212, on Flickr Hazelnut Banana bread, cooling on rack. by pepperhead212, on Flickr
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Post by Laura_in_FL on Feb 25, 2021 10:45:03 GMT -5
Mmmm...banana bread! Love that stuff, especially warm from the oven. pepperhead212, the chunks of hazelnuts on top didn't get over-roasted from being exposed like that during baking? I have always put chopped nuts (usually walnuts) inside my banana bread, but never on top.
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Post by pepperhead212 on Feb 25, 2021 12:09:26 GMT -5
Laura_in_FL Those hazelnuts didn't get too dark, as you can see, and they were already roasted - the usual way of skinning the hazelnuts. I chopped a number of them in halves or quarters, weighing enough for the topping, and putting the crumbs, and the remaining nuts in the food processor, to grind up, and add to the rest of the dry goods.
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Post by pepperhead212 on Feb 27, 2021 1:12:59 GMT -5
I made a delicious dish today, Keema - a traditional Indian dish: Garam Masala Spiced Ground Beef. (also made with goat, lamb, and other meats). I saw this recipe in the March/April Cook's Illustrated, and I knew I had to make it when I saw it! I made this using some ground venison (these friends are the ones that gave me the venison) in place of ground beef, and everyone who tried it loved it. And I got a really good compliment from my Indian lady friend, when she said that she hadn't tasted any keema that good since she was visiting a relative in Moga - she always thought that they had some ingredient that we couldn't get over here! The only unusual ingredients out of the 18 would be the Kashmiri pepper, and black cardamom. What it probably was was the method, using whole and ground spices, rather than just a store-bought garam masala - even homemade garam masala would be different, as in this, the whole spices are cooked in the oil, giving a different flavor. We had it with some dal, some naan, and some raita she had made earlier, and she put in the frozen peas when we reheated the keema. Whole and ground spices, for Keema. by pepperhead212, on Flickr Whole spices and onions browning in oil for Keema. by pepperhead212, on Flickr Ground spices added to the cooked ground meat, for the Keema. by pepperhead212, on Flickr Chopped up tomatoes and yogurt, added to the seasoned meat for the Keema. by pepperhead212, on Flickr Keema, not quite finished cooking, with a little liquid left to cook off. by pepperhead212, on Flickr Finished Keema, before adding the peas (I did not have any, but my friend did). by pepperhead212, on Flickr
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Post by brownrexx on Mar 1, 2021 18:19:42 GMT -5
Last week I decided to get out my George Foreman grill. I have not used this thing in years but I had found some hamburger patties in the freezer and I hate cooking things like that on the stove top because they always splatter and make a big mess. I cooked them on the Foreman grill and we were really pleased at the flavor as well as the lack of mess. So tonight I tried a chicken breast on the Foreman grill. I coated both sides with olive oil and sprinkled it with Herbes de Provence because I was also making rice pilaf which also contains Herbes de Provence so they went well together. I used Basmati rice for the rice pilaf and my garden peas from the freezer. The chicken was tender and moist and we also had salads. It was a very good meal. Grilled Chicken & Rice Pilaf by Brownrexx, on Flickr
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