Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Sept 12, 2021 17:13:02 GMT -5
Think it will be a simple ham sandwich My appetite has been down lately, and not feeling like a lot of food. Went out to the Chinese buffet place here last night and enjoyed the food and company, but did not eat much over all. They did put out yellow watermelon, normally a fave of mine, but melons are already not as good here this year, melon season was shorter. Pretty color, so so taste wise.
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Post by paquebot on Sept 12, 2021 18:13:36 GMT -5
Burgers and fries. No, not at Burger King but home and with ground venison. Sliced Redwing onion and Scarlet Heirloom tomato and homemade catsup. Potatoes were broasted Clancy wedges. Washed down with my own V-8 juice.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Sept 14, 2021 21:27:36 GMT -5
Today I made a jambalaya like dish in the Instant Pot, without the ham or sausage, to use up the 3 cups or so of okra I had, plus about 3 c of cooked brown basmati rice I had. I chopped up a large onion, followed by 4 jalapeños and 5 Numex, one ripened, all chopped up, plus about a tb of minced garlic, a tb of fresh thyme, 5 fresh bay leaves, plus a half tsp of ground cloves. I also added a can of corn on a whim - something that was right next to the 28 oz can of diced tomatoes I was getting; I also chopped up 5 small fresh tomatoes, to use them up. I put in 1/3 c oat groats (emptied the jar), and 1/2 c dry white vermouth, and simmered it for about 30 minutes, before adding the cooked rice, to heat through. While all that was cooking, I peeled about 14 oz of thawed shrimp, and sautéed it on only one side in a skillet (so this wasn't a one dish meal), and set aside. When the oats and rice were done, I stirred the shrimp in, and cooked it 3 minutes, and that was it! Jambalaya like creole dish, before adding the shrimp, for the last 3 minutes. by pepperhead212, on Flickr Shrimp, browned on just one side, before adding to the dish. by pepperhead212, on Flickr Finished dish, after cooking the last 3 minutes. by pepperhead212, on Flickr Finished jambalaya type dish. by pepperhead212, on Flickr
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Post by september on Sept 14, 2021 21:45:23 GMT -5
OMG, that looks delicious, pepperhead212 , I wish I could get good fresh reasonably priced shrimp here! We had fried walleye fillets, with rice, salad and green beans. Son caught the fish.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Sept 14, 2021 22:19:42 GMT -5
Both dishes sound good ! I had a cesar salad with some chicken from Panera's for all day, just too tired too hot for more than that today.
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Post by Laura_in_FL on Sept 15, 2021 10:39:51 GMT -5
Spaghetti night tonight, nothing exciting but the kids like it (son #2 reliably comes over for dinner whenever I make spaghetti). Last night I sauteed some okra pods (whole) in ghee and added salt, pepper, garam masala (yeah, the garam masala was store bought, pepperhead212!) and a wee bit of cayenne pepper powder for a little tingle of warmth. It made for an easy and tasty side dish with my bunless burger. Nobody else touched it, though. They all had French fries and looked at me like I was nuts. @imp, I know you're tired a lot lately - moving is hard work!
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Post by pepperhead212 on Sept 15, 2021 12:09:14 GMT -5
Laura_in_FL Don't feel bad - even my Indian friends buy their garam masala, though they love it when I give them some, when I make batches. The son is starting to make some masalas, since I gave him that spice grinder.
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Post by hairymooseknuckles on Sept 16, 2021 1:28:52 GMT -5
Both dishes sound good ! I had a cesar salad with some chicken from Panera's for all day, just too tired too hot for more than that today. Oh Girl, tell me about it. It was nice and cool this morning, but it sure didn’t last.
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Post by hairymooseknuckles on Sept 16, 2021 1:59:12 GMT -5
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Post by hairymooseknuckles on Sept 16, 2021 2:22:17 GMT -5
Having burritos
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Post by hairymooseknuckles on Sept 16, 2021 2:40:00 GMT -5
Woo hoo
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Post by paulf on Sept 17, 2021 9:34:52 GMT -5
Every meal lately consists of a first course salad of fresh tomatoes and peppers with slices of cucumbers and zucchini all from the garden. Then a meat (from the locally grown and butchered side of angus beef) and potatoes from the garden (naturally). Too fat for there to be a dessert but snacks come later.
Today it is the last of the stew meat made into Stroganoff. Well, it is the last of the previous side of beef because we took a road trip and stuffed two freezers full of another half beef to last all next year. Did I ever say I was a meat and potatoes midwest guy? Love my home grown hamburger. I do eat some vegetables and the green bean second season is starting up again. The tomatoes are getting their second wind so there will be BLTs for several more lunches.
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Post by pepperhead212 on Sept 17, 2021 22:06:09 GMT -5
I was having a craving for some Szechwan dish, and I have been wanting to use up some of that bag of greens I have in the fridge. So I used up half of what I had left of that, and a generous 2 cups of long beans. I also used up a lb of the venison my friend gave me a while back, since he just got more! So I made a meat sauce, like I make for my eggplant - a lot of minced garlic and ginger, followed by the chili paste with garlic, and some black soy and black vinegar, and a third of the garlic chives - then cooked beans in it for 4 minutes, stirred in the greens and a second batch of the chopped up chives (my substitute for scallions, since I don't have and of those growing), and wilted those for 4 minutes. Before starting this, I cooked 2 different things in the Instant Pot on low pressure cook, draining them in a strainer - 1 c oat groats, followed by 1/3 c black quinoa. This was all stirred into the meat sauce, sort of like a fried rice, but a lot more nutritious, then a little more soy, and black vinegar was stirred in, along some sesame oil. Greens, cleaned, chopped, and spun dry. by pepperhead212, on Flickr Oat groats and black quinoa, cooked separately in the IP. by pepperhead212, on Flickr Greens stirred into the meat and beans, ready to cover and wilt for 4 minutes. by pepperhead212, on Flickr Oats and quinoa stirred into the dish, before adjusting the seasoning. by pepperhead212, on Flickr Finished dish, with a garnish of more garlic chives. by pepperhead212, on Flickr
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Post by brownrexx on Sept 18, 2021 8:19:10 GMT -5
That's pretty pepperhead212 , This week I have been utilizing some of my remaining fresh tomatoes and peppers so last night was a BLT for hubby and a turkey, bacon and lettuce sandwich on toast for me. As much as I love growing tomatoes and cooking with them, I do not enjoy eating them raw. The night before that I made soft tacos with chunky apple rhubarb sauce on the side. Soft Tacos by Brownrexx, on Flickr The night before that I used some fresh peppers and made chicken kabobs with tomatoes on the side since they fall apart on the grill. Buttered Incredible corn from the freezer on the side Chicken Ka-Bobs and Garden Corn by Brownrexx, on Flickr Chicken quesadillas the night before that with locally grown (not by me) cantaloupe. Chicken Quesadillas by Brownrexx, on Flickr I am out of ideas for tonight. I may talk hubby into picking up a pizza!
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Post by spike on Sept 18, 2021 9:51:15 GMT -5
Last night we had chili cheese dogs!
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Post by paulf on Sept 18, 2021 10:59:46 GMT -5
Today it will be an easy tailgate type meal of homemade fajitas with home grown vegetables including these tomatoes and peppers just picked this morning.
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Post by brownrexx on Sept 18, 2021 11:21:31 GMT -5
LOVE fajitas paulf, I made shrimp fajitas wish fresh peppers last week.
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Post by Laura_in_FL on Sept 19, 2021 11:58:59 GMT -5
Mmm, you folks have been cooking up some good eats lately!
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Post by brownrexx on Sept 19, 2021 13:33:18 GMT -5
Mmm, you folks have been cooking up some good eats lately! Absolutely. We know that the end of picking fresh goodies from the garden is near.
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Post by brownrexx on Sept 19, 2021 16:36:46 GMT -5
Tonight I made more of a winter meal with no fresh garden produce but I had 1/2 pack of mini Portobello mushrooms left over from something else so I decided to make chicken with sautéed mushrooms and onions. The sauce is made from chicken broth and white wine. Before serving, I cut the chicken breast into slices and pour the sauce over the top. We find it to be more flavorful this way. Our side dishes were garden corn from the freezer and some chunky apple rhubarb sauce also from the freezer. Chicken & Sautéed Mushrooms by Brownrexx, on Flickr
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Post by brownrexx on Sept 20, 2021 21:04:24 GMT -5
No pictures tonight but I made a yummy soup called Chunky Tomato Soup.
I peeled and chopped some of my remaining fresh tomatoes and added them to chopped onions, carrots, celery and green pepper that were sautéed in butter. Chicken broth, curry powder salt and pepper were also added and then the soup simmered for 1/2 hr. After that I thickened it with flour & broth mixture and it looked like a creamed soup.
Since the soup was so low cal and low carb I didn't feel a bit guilty about making some fried veggies as a side dish. We love fried veggies and tonight we used okra, eggplant slices and onion rings.
Soon all of these fresh veggies will just be a memory. Sigh. Oh well, lots of frozen goodies in the freezer for winter.
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Post by brownrexx on Sept 21, 2021 15:15:59 GMT -5
Tonight is going to be BLT's and hubby already gave some stink eye to our side dish. It is coleslaw made with red cabbage that I had from the garden. It really does not look all that appetizing, purple cabbage and orange carrots. It looks like some kind of Halloween meal but it tastes fine. Hubby even said it was good but I think that I will stick to green cabbage for coleslaw from now on. The only thing that I ever make with red cabbage is sautéed with brussels sprouts so I wanted to try something different. Red Cabbage Slaw by Brownrexx, on Flickr
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Post by pepperhead212 on Sept 21, 2021 21:28:03 GMT -5
I made a vegetable version of dhansak today - an Indian dal, often made with lamb, but I was using up a bunch of vegetables I had sitting around, plus 3 types of dal - I think that there were over 25 ingredients in it! I made a new batch of dhansak masala, with 14 types of spices in it. Spices ready to toast for the dhansak masala. by pepperhead212, on Flickr While I was doing this, I was cooking the toor, moong, and channa dal in the Instant Pot, for 12 minutes, then let the pressure release naturally, then drained (not much liquid left). 3 dals, cooked for the dhansak, drained, and set aside. by pepperhead212, on Flickr Then I chopped up a large onion, started by cooking that in some ghee, then added some minced ginger and garlic, plus 4 jalapeños and 4 large Numexes, finely chopped. Then peeled and cut up an old sweet potato, a small butternut I had to use first, two small red potatoes, a piece of bottle gourd cut up, and 3 small eggplants, cut up. I used up some junk tomatoes - about 10 oz total, which I liquefied, and added to the IP, then rinsed out the pan with 3 c water, to make up for the 1 cup of oat groats I added. I added 2 tsp of that spice mix, along with a half tb of kashmiri pepper, salt to taste, then I pressure cooked it for 12 minutes again, then let it release naturally. 6 or 7 vegetables, plus the usual onions, ginger, and garlic , plus a cup of oat groats, pressure cooked for 12 minutes. by pepperhead212, on Flickr Then the mashed dal is stirred in, along with 1½ tb more of the dhansak masala, and some tamarind. Then I let that simmer another 7 or 8 minutes, while I fix the tarka - cooking in a tb of oil over medium heat, 1 tsp each black mustard and cumin until they start sputtering, then add 5 or 6 Thai peppers, cooking very briefly, until it starts browning, then a dozen curry leaves and a half tsp of asafoetida, and let them spatter, then quickly add to the IP. Stir in about 1/4 c chopped cilantro, then serve. Finished dhansak, after simmering 10 minutes with the masala, then adding the tarka. by pepperhead212, on Flickr And to serve with this, I experimented with making a Belgian waffle, using 1 c jowar flour (sorghum), and 1/4 c ground masoor dal (red lentils), 2 eggs, 1 tb oil, and about 1 c yogurt, or until it was wet enough. I did this for a friend of mine with celiac disease, and it worked out great! The final one with 1/2 c batter worked best. Some gluten free Belgian waffles, I tried for a friend, with jowar flour and some ground masoor dal. by pepperhead212, on Flickr
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Post by september on Sept 22, 2021 9:41:08 GMT -5
24 ingredients and 14 spices! Way too complicated for me, but I sure enjoy reading about it and seeing the pictures!
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Post by Laura_in_FL on Sept 22, 2021 13:04:09 GMT -5
Dhansak and waffles...nobody ever accused you of being a boring cook, pepperhead212! Last night was sous vide pork chops, lightly seared on the grill. It seems like every marinade recipe I look up is based on soy sauce. I like soy sauce, but wanted something different yesterday. So yesterday I rubbed the pork chops with salt, pepper, poultry seasoning (the one I buy contains only herbs and spices without any salt), and a little dried rosemary. Then the chops went into the sous vide bags - 2 chops per bag - with a little glug of white wine and a little glug of olive oil, plus just a few drops of liquid smoke in each bag. When the chops came out of the sous vide, I reserved the juices from the bags as the basis for a sauce. I added a little more white wine, reduced it a bit, added a little butter, some cream, and just a smidge of chicken-flavored "Better than Bouillon" concentrate, thickened with a teensy bit of corn starch slurry to give the sauce with a little body (it was still thin like a sauce, not thick like a gravy), and finished the sauce with a bit more of the same herbs, plus a bit of parsley. The kids didn't have any sauce, but they did enjoy the mac & cheese I made for them, plus we had broccoli and carrots. It came out pretty well, and the kids said they would like the pork chops that way again. Of course they will never come out exactly the same again, since I did everything by eye. But hopefully I can re-create something good in the future. Tonight will be slow cooker salisbury steak with (leftover) mac & cheese.
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Post by spike on Sept 22, 2021 16:33:36 GMT -5
Mexican night!
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Post by pepperhead212 on Sept 22, 2021 19:30:31 GMT -5
Dhansak and waffles...nobody ever accused you of being a boring cook, pepperhead212! You've got that right, Laura_in_FL! And I got the idea for the waffles on a show one time, where the tv chef was visiting an Indian restaurant in San Francisco, in which the owner used the waffles in place of one of the usual flatbreads - since they didn't get stale as quickly, and the customers really liked them! I really liked the dosa batter as a waffle, but this was the first simple one I did, and it works well, too. Today, for an early dinner or late lunch, whatever you want to call it, I made some Som Tum, with some julienned kohlrabi, instead of the traditional green papaya. I had to clean the dust out of my kruk, as I hadn't used it yet this year! I used 4 Meteor peppers, and 4 Superchilis, and it wasn't as hot as when using my usual Thai peppers. Before using the Meteor, I tried a whole one, and it was a little bitter, but not as hot as the supechili, which aren't as hot as the Thai Vesuvius. I eat most of it wrapped in a lettuce leaf, and this time some endive leaves, as that it growing even faster. All ingredients lined up for Som Tum, except for the peanuts. by pepperhead212, on Flickr Crushed peanuts for the som tum. by pepperhead212, on Flickr Finished som tum, in the kruk. by pepperhead212, on Flickr A spoonful of the som tum, on a fresh lettuce leaf. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 30, 2021 18:16:45 GMT -5
Tonight, I had some leftover eggplant dal, with some of those waffles, toasted in my toaster oven. As a side dish I made some foogath, with some fresh green and long beans. This dish is sort of a reverse dish, starting with the ingredients of the tarka, then the onions added, along with the garlic and green chilis, then the beans are added, and cooked 5 min. It is finished by stirring in the coconut, cooked 2 minutes, and the chopped cilantro stirred in. Green beans and red beans, foogath style, before adding the coconut. by pepperhead212, on Flickr Finished fresh beans foogath. by pepperhead212, on Flickr
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Post by pepperhead212 on Oct 2, 2021 21:47:01 GMT -5
I made my last batch of raw tomato pasta salad today - something I can sort of make in the off season with frozen tomatoes, once I start getting all that basil inside, but it's not quite the same, so I just wait until next year's tomatoes start up - it tastes so much better after waiting so long! Last batch of the raw tomato pasta salad of the season. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Oct 3, 2021 0:14:18 GMT -5
Shucks I was plum dumb lazy, so made frito bandito bake. Wait? What did he say? Frito What? I believe in simple. This is quick and tasty. Loads of calories to keep your butter butt in wide mode. Laughing! Boom shucka lucka boom bake. Here we go. Ya ready? About the only cooking involved is the meat sauce. Throw some Fritos on a baking sheet. Sprinkle your favorite cheese over. —Make meat sauce— Sauté onion, add ground beef and scramble till no longer pink. Add seasoning. I like using a combo of fajita seasoning, cumin, chili power, garlic salt. Heck, it don’t matter. Season how you like. Finish cooking meat till done. Turn skillet to med low and add a can of seasoned tomatoes. I like using the ones that have onion, celery and peppers. Simmer till all liquid has evaporated. You know when stuff is done, right? Ok, next step. Spoon meat mixture over Fritos and sprinkle with more cheese. Slap under the broiler till cheese has melted. You can bake it if you aren’t in a hurry to eat. You can also add a can of black beans, pinto, whatever you like or be like me and skip the gas station this trip.
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