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Post by farmerjack41 on Mar 25, 2021 21:22:01 GMT -5
2 pcs Costco pizza. Tasted good. Had to make a run there anyway, so added that to the list.
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Post by brownrexx on Mar 26, 2021 13:07:54 GMT -5
SPAM! Hubby actually loves the stuff and I never buy it so my brother gave him a pack of Spam Singles for Christmas. They are individually packaged slices of Spam. Last night I cooked some and tried to make it a little more healthy by adding rice with broccoli and red peppers and sautéed cabbage and carrots. I have to admit that it actually did not taste that bad but I probably got my allotment of sodium and fat for the entire week. DH was happy and said that I should take a pic for the Forum. 20210325_170218 (2) by Brownrexx, on Flickr
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Post by september on Mar 26, 2021 14:28:51 GMT -5
brownrexx , I don't care for it plain, but I do use Spam instead of ham (cheaper!) in dishes like skillet potatoes with eggs, or baked scalloped potatoes or au gratin. I believe there is a lower fat option, or maybe it's a low salt? It's been a while since I bought one, so can't remember for sure.
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Post by brownrexx on Mar 26, 2021 17:10:14 GMT -5
Meatless Friday today and we were tired of fish so I picked up some beautiful large scallops on sale and I always have shrimp in the freezer. I sautéed some onions and garlic in butter and olive oil and then added the shrimp and scallops. After they were cooked I added some chicken broth, white wine and the juice of a whole lemon. Seasoning was just some white pepper. Chicken broth has plenty of salt already. We also split a deviled egg from one of our hen's eggs. They have started giving me 2-3 per day. I served it over Jasmine rice and it had such a nice lemony flavor. I did not have a recipe for this so I was glad that it turned out good. We also had some of our home grown pear slices from the freezer. 20210326_173509 by Brownrexx, on Flickr
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Post by pepperhead212 on Mar 26, 2021 18:01:50 GMT -5
I made another batch of channa masala - a.k.a. chlole - this time without any meat in it. I liked the other one better, I think because it had black cardamom, and some other spices, as well. Still, this was good, and is served with a yogurt mix, with some sliced cherry tomatoes and chili peppers. Fond for the chole, from cooking the onion and potatoes, adding garlic, ginger and tomato paste last by pepperhead212, on Flickr Blooming the masala paste, before adding the water. by pepperhead212, on Flickr Water and cooked chick peas added, to be cooked 15 minutes. by pepperhead212, on Flickr Finished chole, after adding the peas, and heating through. by pepperhead212, on Flickr Chole, served with some yogurt, with some tomatoes and jalapeños sliced into it. by pepperhead212, on Flickr
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Post by farmerjack41 on Mar 26, 2021 22:11:15 GMT -5
Hot cakes, bacon and eggs.
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Post by Deleted on Mar 27, 2021 0:20:26 GMT -5
Pepperhead, what spices did you use to make the channa masala - a.k.a. chlole ? Looks good, but I would hve to think of something to replace most of the potatoes because of the carbs, LOL.
I miss pancakes, especially buckwheat ons, drizzled with butter and maple syrup. I am jealous of your supper, farmerjack.
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Post by pepperhead212 on Mar 27, 2021 12:59:31 GMT -5
@imp Here's the recipe I used, which I changed somewhat - I cooked 1 1/3 c dry chickpeas (cooked 18 min in IP, released pressure naturally), to equal the 2 cans the original had, and, of course, I put more heat in it! I can't remember the last time I used only 1/8 tsp cayenne. So I just say "to taste". The original recipe has sweet paprika, but I used kashmiri pepper - not something that everyone has, but it is authentic. That previous recipe I made would probably be better for you, as it had a pound of ground meat, instead of the potatoes - maybe you could substitute that here. Chole3 tb + 1 tb vegetable oil 1 tsp cumin seed 1 lg onion, finely chopped 2 whole black cardamom pods (not in original recipe, but will add next time) 4 cloves of garlic, minced 1 tb ginger, minced 1 tb tomato paste 12 oz potatoes, peeled and cut into ½" cubes 2 cans chickpeas, drained salt to taste Masala paste - mix the following spices with the 1 tb oil: 1 1/2 tsp ground coriander 1 tsp ground cardamom 1 tsp kashmiri pepper (or use sweet paprika) 1/2 tsp Sri Lankan or Mexican cinnamon 1/2 tsp freshly ground black pepper 1/4 tsp grated nutmeg 1/4 tsp ground cloves cayenne to taste 1 tsp amchur (traditional), or 1 tb lime juice, for sour 1/4 c chopped cilantro Optional: some sliced cherry or grape tomatoes and jalapeños, mixed in Greek yogurt, or yogurt thickened by draining overnight in the fridge (my method). Heat the 3 tb oil over medium high heat in a 10" sauté pan and add the cumin. Cook 30-40 seconds, shaking pan, until sizzling and slightly darker, and add onion. Cook 3-4 min, to evaporate most of the water, then add the potatoes. Reduce heat to medium, and cook 7-8 minutes, stirring frequently, until the fond begins to form. Add the garlic, ginger, and tomato paste, and stir for 1 minute, then scrape everything to the side, and add the masala paste. Stir about 15 seconds, then add 1 1/2 c water and bring to a boil, and scrape the fond off the bottom of the pan. Add the chickpeas, bring to a boil, reduce heat to low, cover, and cook 13-15 minutes, or until the potatoes are tender, and oil is beginning to separate from the liquid. Stir in the cilantro and amchur or lime juice, and adjust the salt. If desired, serve with the yogurt, tomatoes, and peppers.
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Post by Deleted on Mar 27, 2021 14:10:26 GMT -5
Thank you for the recipe. Do you taste the cinnamon and cloves itself in the dish?
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Post by pepperhead212 on Mar 27, 2021 18:50:43 GMT -5
@imp I don't really taste the cinnamon and cloves, but sort of a single flavor that the spices become, when combined in dishes like this. I didn't used to like a lot of Indian cooking, when much of what I would get tasted like it had raw cinnamon added to it - same with all garam masala I would buy. When I started making all of my own spice mixes, and toasting the spices, it was amazing the difference it made! And "frying", or "blooming" the spices in oil, serves the same purpose, for the most part. And the Sri Lankan, or "true" cinnamon is milder than the cassia, which is usually what overpowers dishes.
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Post by brownrexx on Mar 28, 2021 16:49:56 GMT -5
New recipe tonight. I have a pile of "try it someday" recipes that I tear out of magazines or print from online. This one is from a Food Network Magazine and is simply called Instant Pot Chicken with Rice and Peas. I liked it because it used a packet of Sazon seasoning with saffron and I have a box of packets in my cabinet from a recipe I make long ago. It also contains sauted onions, garlic and red peppers as well as chicken broth and basmati rice. Peas get added after cooking so that they do not become mushy. It made a really pretty meal. The recipe also adds green olives at the end of cooking but I dislike olives and I left those out. It was not super spicy but we really liked it and it was easy since everything was made in the Instant Pot with a 5 minute cooking time. I also used a boneless chicken breast instead of the thighs called for in the recipe. The side veggie was stewed tomatoes and okra from the freezer. IP Chicken and Peas by Brownrexx, on Flickr
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Post by paquebot on Mar 28, 2021 22:49:40 GMT -5
Don't know what you;d call it. Started out with leftover corned beef cut into small pieces. Diced onion and can of cream of mushroom soup as a casserole with shell macaroni.
Martin
The truth is more important than the facts.
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Post by Deleted on Mar 29, 2021 8:17:58 GMT -5
Had a weird breakfast, made some steamed cauliflower with butter and ate the whole bowl full, LOL!!
Paquebot, that sounds good.
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Post by Laura_in_FL on Mar 30, 2021 8:33:34 GMT -5
Salisbury steak last night. It was notable because on the side I had my first salad made with my new crop of lettuce, a mixture of Merveille des Quatres Saisons and Merlot.
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Post by paquebot on Mar 30, 2021 17:26:30 GMT -5
First major meal from the garden. Dumped a pot of parsnips and worth the year of waiting. Supper was fried parsnips in butter plus Redwing onion. Topped with a couple eggs. All for me as wife wasn't feeling well and doesn't like parsnips. Going to be a few more meals like that in near future as still another pot to harvest.
Martin
The truth is more important than the facts.
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Post by brownrexx on Mar 31, 2021 7:42:59 GMT -5
Pork pepperonata, which is pork chops browned and cooked with sliced red and green peppers, garlic, capers and red wine vinegar.
The pork was really good but the star of this meal was the big salad I made with our overwintered lettuce. It was super tasty and I also had some store bought cucumber, radish and tomato to add to it. I have not made a salad since I picked this lettuce back in December. It stayed alive but quit growing during January and February. The first salads of the year are always the best!
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Post by paquebot on Apr 2, 2021 17:26:43 GMT -5
Me cooking so another unique combination, mussels and Ramen noodles washed down with turmeric tea flavored with black mangrove honey. I almost guarantee that nobody else in the world had those for supper tonight.
Martin
The truth is more important than the facts.
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Post by farmerjack41 on Apr 2, 2021 21:28:24 GMT -5
Hamburger patty and potatoe salad . An orange for dessert. Ice cream and brownies come a little later.
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Post by pepperhead212 on Apr 3, 2021 11:14:26 GMT -5
I am making some Navy bean soup, using some of that ham I butchered yesterday, and some of the ham stock I made, using a bunch of those scraps and fat. I froze the two main bones of each ham, for later soups, plus all the skins, plus just under 10 lbs (158 oz) of chunks of meat, most in about 1 lb batches, a few 8 oz, or slightly over, and a few 12 oz. All but one of those Foodsaver packs fit into a 2 gal Ziploc - sort of like a puzzle! And I will use a bunch of the smaller scraps of meat in that soup tonight.
All of the rest of the scraps and small bones I put in the Instant Pot, and covered with water, added some seasoning (but no salt, of course!), and pressure cooked for 80 minutes, letting it release naturally. I scooped all the meat out with a fine strainer, and the flavor was almost totally gone, so it worked - most was in the broth! I put it on the back porch - cold last night, fortunately - and early this morning, the ¼" or so of fat just peeled right off the top! I got just over 3 quarts of broth, not too salty, surprisingly, so 2 quarts are in the freezer, the other 5 quarts are for today's soup.
The soup will be made using Milk Street's quick soak method in the IP - place beans in the pot with 6 c water, 1/2 tsp baking soda, and 2 tsp salt, and set for 5 min pressure cook. When done, release pressure, drain, and rinse. On sauté mode in some oil or other fat, cook onions, garlic, or whatever is going in the beans, return the beans, along with liquids, then, either pressure cook them again, to do this fast, or, like I'm doing today, set it on slow cook mode. I sometimes will also put some grain in later on, and also add the ham later on, so all the flavor won't cook out of it.
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Post by Deleted on Apr 3, 2021 12:42:51 GMT -5
Home made ham broth is so good! I love getting a "soup" bone from the local guy, they have more mat on them than I use for stock, so trim them, the add the meat back after the broth is made
Going to try something new to me, Priano Sweet Corn and Burrata Ravioli, frozen and store bought, but sounded interesting. Browned butter and sage for a sauce, a nice salad, and at least 2 or 3 meals for me.
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Post by paquebot on Apr 3, 2021 18:24:20 GMT -5
Another super soup and most from the garden. Leeks, parsnips, and potatoes with diced ham. Simmered until parsnips and potatoes broke down. No crackers needed.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Apr 3, 2021 18:41:12 GMT -5
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Post by paquebot on Apr 8, 2021 19:29:12 GMT -5
T
Grilled salmon, mashed potatoes and chicken gravy, peas, dinner roll, and hot spiced tea with 2 honey packets. Hospital fare!
Martin
he truth is more important than the facts.
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Post by Deleted on Apr 12, 2021 11:45:38 GMT -5
Yesterday was a toasted ham sandwich and a snack of some grapes, not hungry, tonight will be some thing with pesto and shrimp, maybe some pan fried gnocchi to go with? Quick and easy either way. The smell and taste of pesto usually makes me want to eat, I do like it a lot.
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Post by brownrexx on Apr 12, 2021 14:04:10 GMT -5
I am making chili tonight and will be using some of my home grown dry red beans that I cooked in the Instant Pot yesterday. I also got some of my garden tomatoes out of the freezer to add to the chili.
It is damp and dreary today. A good night for chili.
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Post by Laura_in_FL on Apr 12, 2021 14:51:41 GMT -5
Tacos with soft tortillas (low carb tortillas for me). Simple and quick.
At least the lettuce will be from the garden.
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Post by pepperhead212 on Apr 12, 2021 21:29:36 GMT -5
Today I made a batch of my favorite Szechwan eggplant dish, with some of that dried eggplant, plus some unusual ingredients I have never put in this dish. A couple of days ago, a friend brought me a bag of root veggies that his daughter gave him - a large rutabaga, 2 types of medium sized radishes - a green and purple - and some Jerusalem artichokes. She belongs to some weekly produce mailing, and I guess this week was root veggies. And he didn't even know what they were! I have used large radishes, like daikons, in many cooked dishes, so I cut one of the green ones up into chunks, and a few of the Jerusalem artichokes, as well. I cooked the dish, as usual, then cooked the eggplant covered for 5 minutes, then the other veggies the last 10 minutes, and they cooked well, but not mushy. The radish was mild flavored, the JA a little stronger, but both were very good. But then, I like just about anything with Szechwan flavoring! All of the scallions were from the garden, overwintered. Szechwan eggplant ingredients, with a couple more veggies. by pepperhead212, on Flickr Szechwan eggplant, cooked 5 minutes before adding the cut up radish, and Jerusalem artichoke. by pepperhead212, on Flickr Szechwan eggplant and veggies, covered to steam 10 minutes. by pepperhead212, on Flickr Leftover Szechwan eggplant dish, showing the green radish and Jerusalem artichoke. by pepperhead212, on Flickr
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Post by paquebot on Apr 12, 2021 23:53:43 GMT -5
Had breakfast fare for supper. Three-egg omelet with diced sweet peppers and onions and cheddar cheese.
Martin
The truth is more important than the facts.
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Post by paulf on Apr 13, 2021 10:03:05 GMT -5
Had breakfast fare for supper. Three-egg omelet with diced sweet peppers and onions and cheddar cheese. We often have breakfast for supper. Bacon, toast, scrambled eggs with lots of cheese mixed in or omelets with ham and sweet peppers (absolutely no onions to ruin the taste of the eggs). My wife likes ketchup on the side for the eggs, I prefer a big glob of grape jelly.
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Post by pepperhead212 on Apr 14, 2021 8:29:51 GMT -5
I often have leftover supper for breakfast! lol I made some lentils yesterday, and had them again for breakfast! Needed something soft to eat, after that dental work yesterday. I put the moong dal in the Instant Pot on slow cook, and went out to the garden. Those things cook so fast that even on slow cook, they are done in under an hour! Then I just put it on low, to keep it ready, until I came inside. Then I did the tempering, with the tarka, which takes about 30 sec. Took longer to rinse the lentils, than all the rest of the work I did making this! Simple dal, made with moong dal with skins left on. Needed soft food, after that dental work. by pepperhead212, on Flickr
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