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Post by september on Jun 30, 2021 20:01:01 GMT -5
hairymooseknuckles , I still have my mom's fifty year old avocado green Sunbeam Custom 20 blender on my counter! I mostly use it to grind up crackers for my fish breading, but do make smoothies as well. I bought a fancy Ninja blender kit with extra glasses, but after unpacking and washing it all, it ended up back in storage without being used once! Too many pieces to keep track of! I keep expecting the Sunbeam to quit working, it sometimes makes an awful grinding sound, and some of the plastic tab caps are missing from the speed buttons. But I like that it takes up a small footprint on my counter. Someday I'll get that Ninja out again.
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Post by pepperhead212 on Jul 2, 2021 22:08:35 GMT -5
Tonight I made my favorite Szechwan eggplant, this time using two eggplants plus that short bottle gourd, plus some ground venison, instead of pork, turkey, or beef, all of which I have used - everything was good! Instead of serving it with white rice, or pasta (things I have used countless times with it), I cooked up some spelt, and some channa dal, to make it more nutritious. I cooked 1 1/4 c spelt in the Instant Pot on low pressure for 15 min., then released the pressure. Then I added 1 1/2 c rinsed channa dal, and cooked at 5 min. at regular pressure, then let the pressure release naturally. Then I rinsed all this in cool water, and drained, while I prepared the rest of the ingredients. Then, when the dish is finished in the wok, the spelt and lentils were stirred into it, until totally mixed. Ingredients for Szechwan eggplant. by pepperhead212, on Flickr Rest of the ingredients for Szechwan eggplant. by pepperhead212, on Flickr Finished Szechwan eggplant/bottle gourd. by pepperhead212, on Flickr
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Post by brownrexx on Jul 3, 2021 7:36:59 GMT -5
Chicken Shish Kabobs on the grill last night. I have not made these in a long time but I don't know why not, they were really good. I used Vidalia onions. Marinade was oil, soy sauce, honey, chopped garlic, horseradish, salt, pepper and Montreal Steak seasoning. Chicken Shish Kabobs by Brownrexx, on Flickr
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Post by Deleted on Jul 5, 2021 9:40:31 GMT -5
Sticky with the high humidity lat night, so a chef salad with added green onions and a few crackers. Not fancy, but definitely in my diet limits, LOL!!
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Post by paquebot on Jul 5, 2021 17:57:22 GMT -5
Quick and simple instead of heating up the kitchen. Ramen noodles with peas and carrots and canned venison.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jul 5, 2021 18:38:40 GMT -5
I didn't heat up the kitchen either. We ordered take out fried chicken, fries and coleslaw and brought it home. It was good comfort food.
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Post by september on Jul 5, 2021 22:16:40 GMT -5
We had spaghetti and salad for supper.
But for the past week, my lunch has been some version of a open face cucumber sandwich. I found that Buttermilk Ranch salad dressing (Aldi's house brand) makes the difference instead of mayo and has a nice tangy taste on whole grain bread, toasted or not. Some days it's topped with just cukes, onions and lettuce, but thinly sliced tomatoes are good too, although I have none of my own yet, so had to use store tomatoes. Still have plenty of my own garden lettuce and cukes. I guess you'd call it a salad sandwich.
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Post by Deleted on Jul 6, 2021 0:01:42 GMT -5
My mother used to make iceberg lettuce sandwiches when it was stifling hot. Just white bread, fresh or toasted and cooled, then spread with good butter, add a thicker layer of iceberg leaves and salt and pepper. Still good for hot days. Odd, but good, I still like them every so often.
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Post by Laura_in_FL on Jul 6, 2021 11:17:38 GMT -5
We had takeout BBQ for a family lunch with the in-laws and my brother's family who were in town for a long weekend. Leftovers for dinner after everyone left.
Tonight I am going to make something with the older non-perishable items from our emergency kit, some older canned goods that need to be rotated out. Not sure what yet; I'll poke around the internet for ideas.
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Post by paulf on Jul 6, 2021 11:23:18 GMT -5
Fresh green beans last night and we picked several cucumbers today. They are the best in several years; bumper crop so look out family friends and neighbors, here they come. Beets are going to be next. Lots of small tomatoes for two or three weeks from now. Stone Head cabbage are ready any time we want cole slaw. Red cabbage will be ready in a couple of weeks.
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Post by brownrexx on Jul 6, 2021 17:11:32 GMT -5
I have the opposite of paulf , I harvested beets and green beans will be next. I cooked some beets for PA Dutch red beet eggs today and just used the red liquid for the eggs so we ate the beets with butter for dinner along with shrimp scampi over zoodles. Shrimp Scampi over Zoodles by Brownrexx, on Flickr
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Post by hairymooseknuckles on Jul 6, 2021 17:35:24 GMT -5
brownrexx, You know, I can’t ever remember eating beets. I have juiced them, but you really can’t taste them when mixed with apples/carrots and I usually just use less than 1/4 of the beet. I don’t like anything picked/fermented, so I wouldn’t eat them that way. I might try them fried like a tader. Laughing!!!!!!
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Post by paulf on Jul 6, 2021 20:55:13 GMT -5
I love pickled beets. A buffet without pickled beets is lacking.
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Post by hairymooseknuckles on Jul 7, 2021 18:24:48 GMT -5
I had carne asada covered enchiladas. I’m as full as a red bone coon hound!
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Post by Deleted on Jul 7, 2021 19:28:03 GMT -5
Forgot to eat, so quick ordered some comfort food, spaghetti with meat sauce, salad. Felt better in 10 minutes after eating a few bites, ate a bit less than half. Will have some later or tomorrow.
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Post by Laura_in_FL on Jul 8, 2021 11:56:34 GMT -5
Probably leftovers. I made DIY nachos last night - I had taco meat, beans, homemade cheese sauce, homemade salsa, sour cream, quacamole, etc., laid out buffet style and a big bag of chips so everyone could make their own nachos.
It was really yummy, and DH and I are planning to have leftovers tonight. (The kids are going to be out this evening.)
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Post by hairymooseknuckles on Jul 11, 2021 16:28:50 GMT -5
Pretty good supper tonight. Fresh black-eyed Peas, Stuffed cabbage, cornbread and iced tea. Na Na Na gonna have a good time!
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Post by bestofour on Jul 11, 2021 18:06:56 GMT -5
Peanut M&M's and original lays potato chips.
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Post by Deleted on Jul 11, 2021 18:07:51 GMT -5
Too hot, so a toasted ham sandwich was it so far for today. If hungry later, maybe a little cottage cheese or a few chunks of fresh pineapple.
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Post by hairymooseknuckles on Jul 11, 2021 19:00:36 GMT -5
After that big supper, Wife wanted dessert, so we went to town and got some ice cream. I got a sundae with sliced bananas
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Post by september on Jul 11, 2021 19:23:47 GMT -5
Son and girlfriend went fishing, so our supper was fried sunfish fillets, rice, sweet corn and salad.
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Post by brownrexx on Jul 11, 2021 21:14:19 GMT -5
Tuna salad on crackers with a side of applesauce.
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Post by Deleted on Jul 12, 2021 19:04:32 GMT -5
Two convenience store dean burritos for breakfast or lunch, another toasted han sandwich for dinner with a couple green onions.
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Post by september on Jul 12, 2021 22:56:51 GMT -5
Air fryer got a workout, first roasted three larger chicken breasts, then did a batch of roasted carrots and potato chunks. Ate with a side salad. The leftovers from the chicken breasts - about 1 1/2 is destined for cold chicken salad for supper tomorrow.
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Post by pepperhead212 on Jul 13, 2021 0:36:11 GMT -5
I actually made this sambar for Sunday, and took most of it over to a friend's house. I made it with two bottle gourds and one eggplant, a large onion, and a small amount of cooked, shredded turkey, that I had in the freezer. They made some flatbreads to go with it, and we made some sort of quick pickles, with two of the bitter melons I took over. Funny thing - the lady is Indian, but I'm taking them these Indian ingredients from my garden, and she's asking me how to make them! She says she remembers some of the dishes that her GM used to make, but not the actual recipes. I made this with moong dal, as the legume, and I put some quinoa in it, for more nutrition - much of what the black specks are. The rest is the mustard seed in the tarka, added at the end. A sambar, made with a couple of bottle gourds, an eggplant, and some cooked, shredded turkey. by pepperhead212, on Flickr
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Post by spike on Jul 13, 2021 16:39:21 GMT -5
Sloppy Joes!
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Post by farmerjack41 on Jul 13, 2021 17:21:17 GMT -5
spike, sloppy joes sound good, but so warm for hot food. Just came in front working in the garden, 102 degrees. Feeling kinda roasted right now. Hour and a half before supper time, maybe will change my mind.
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Post by Deleted on Jul 13, 2021 17:38:42 GMT -5
spike , sloppy joes sound good, but so warm for hot food. Just came in front working in the garden, 102 degrees. Feeling kinda roasted right now. Hour and a half before supper time, maybe will change my mind. I can understand how you feel about hot food right now, though we are cooler than you are currently, as well as no smoky thing making air heavy. Seems odd to say we are a tad bit cooler than you are.
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Post by spike on Jul 13, 2021 17:42:20 GMT -5
spike, sloppy joes sound good, but so warm for hot food. Well here in our corner of Ohio, we have all the rain so cooking currently isn't an issue.
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Post by farmerjack41 on Jul 13, 2021 18:27:19 GMT -5
spike, what we wouldn’t give for some rain. No idea when the last rain was. Enjoy it while you can, August is still comin! @imp, don’t recall what part of the country you are located in, would you normally be warmer that when I am at?
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