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Post by brownrexx on Apr 5, 2022 17:14:45 GMT -5
Pretty meal pepperhead212, paulf, my notes say that I saw my first asparagus spear on April 12 last year. I have not seen any so far this year. Tonight I made chicken stew. It is like beef stew only it's made with chicken which we like better than beef. It contains potatoes and carrots from my garden. Chicken Stew by Brownrexx, on Flickr
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Post by Laura_in_FL on Apr 6, 2022 11:16:26 GMT -5
Leftover lasagna is what we're having for dinner tonight. The older two boys didn't take any leftovers home with them, so I have half of last night's lasagna left.
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Post by pepperhead212 on Apr 6, 2022 20:16:44 GMT -5
I was hungry for some Indian food, and I baked those breadsticks to have with it, what ever I decided. I got some vegetables out of the freezer, plus that frozen dhansak masala, that I froze back in September (something I don't use as much as others). I cooked the curry in the Instant Pot, with 1/2c each of chana dal, masoor dal, and whole oats, and while that cooked I made a quick and easy coconut chutney, with some rehydrated unsweetened coconut, 3 green chilis, 1/2 tb grated ginger, and a little salt, ground up together. Then a tarka is made, and poured on the top. The coconut, green chilis, ginger, and salt, ground up for the chutney. by pepperhead212, on Flickr The chutney, topped with the tarka. by pepperhead212, on Flickr When the dal was finished, I added the drained beans, and bottle gourd, about 12 oz each, and cooked a few minutes. Amazing how crunchy those vegetables were after freezing since the summer. Dhansak curry, with a coconut chutney, and breadstick. by pepperhead212, on Flickr
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Post by pepperhead212 on Apr 9, 2022 20:05:56 GMT -5
I had an easy dinner after a good amount of work outside, in between the showers. Using that fresh baked rye bread, I had a sandwich with some brawnshweiger, and a salad on the side.
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Post by brownrexx on Apr 18, 2022 16:44:53 GMT -5
I took leftover ham from Easter and cubed it into the Easter scalloped potatoes. I like a ham and potato casserole and I had a few spears of fresh asparagus that I picked yesterday so that will round out the meal.
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Post by hairymooseknuckles on Apr 18, 2022 23:34:23 GMT -5
Seafood Gumbo! No one was able to share it with me, so I eat Dewholedamthing! Aaaay Eeeeeee!
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Post by Laura_in_FL on Apr 19, 2022 11:19:49 GMT -5
We are going to grill some New York Strip steak (which will almost finish off that whole strip loin that I sliced and froze a while back), with the leftover green beans almondine from Easter. I think while I am outside today I will harvest a few leeks and make braised leeks to go with the meal. If the boys turn up their noses at the leeks, that will leave more for me.
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Post by brownrexx on Apr 28, 2022 10:14:32 GMT -5
Made one of my favorite asparagus meals last night. Freshly picked asparagus, fresh mushrooms (purchased), onions and chicken in a white wine/chicken broth sauce over basmati rice. Yummy. Chicken Veggie Skillet by Brownrexx, on Flickr
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Post by rdback on Apr 29, 2022 8:55:44 GMT -5
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Post by pepperhead212 on Apr 29, 2022 17:50:32 GMT -5
Last night, and again today, I had a pasta dish I made with 2 lbs of mushrooms, on sale from Aldi's this week, and 24 oz of venison from a friend, which I made into sort of an Italian sausage. Started with 2 c onions in EVOO, then sautéed a generous amount of garlic briefly, then added two 28 oz cans of crushed tomatoes, along with some oregano, and some of the chopped basil (most goes in at the end), and a little white vermouth. I set that to barely simmer, while preparing the mushrooms and venison. The mushrooms I sliced in the food processor, and put in a wok, with 1 tb each of oil and water, and covered them. Turned it on medium heat, and once they cooked down some, uncovered, and cooked the water off. Cooked on med-high for about 8 minutes, stirring frequently, until browned some, then remembered it to a plate. Then I cooked the 24 oz of venison, I had made into an Italian sausage, sort of. Cooked until well cooked, and left in chunks. I stirred this into the tomato sauce, and continued cooking that. I boiled 1 1/2 c of chana dal for 25 minutes, then added 8 oz penne to the pot, boiled 2 minutes, and let it sit for 7 minutes, stirring twice, then draining. I added a bunch of the tomato sauce to this, then mixed in about 3/4 c grated pecorino. The chana dal stayed sort of al dente, even after refrigerating, and reheating today. Penne and chana dal, topped with tomato sauce, with mushrooms, and a venison Italian sausage. by pepperhead212, on Flickr Almost 2 quarts left of the sauce with the mushrooms, venison Italian sausage, and 2 cans of tomatoes. by pepperhead212, on Flickr
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Post by mgulfcoastguy on Apr 30, 2022 20:15:49 GMT -5
I haven't done much cooking in a while, been eating out but the prices are starting to be a bit high. Anyhow I just bout some chicken leg quarters and have them marinating in Japanese Barbecue sauce from Amazon, really kind of a soy based marinade . I might add a can of black beans to a pack of Knorr instant Mexican rice, it's time to start whittling down the Covid supplies next might be barbecued Spam.
Btw has anyone heard of a seasoning called Maggi? I ordered a bottle but all of the labeling is in German.
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Post by pepperhead212 on Apr 30, 2022 22:15:06 GMT -5
Maybe Germany is where it was created, though I have no idea. I do remember that the first 3 ingredients are salt, sugar, and msg. It's one of those umami type seasonings, like Worcestershire sauce. Another, that I have in my pantry, that Asian recipes often list as an option to Maggi, is Golden Mountain sauce. The Japanese use Maggi in much of their cuisine.
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Post by brownrexx on May 2, 2022 16:44:55 GMT -5
We had a colorful meal tonight. Easter ham leftovers from the freezer, bell pepper, onion, freshly picked asparagus, oregano, basil, fresh parsley pasta and a can of Ro-Tel tomatoes with chilis, 20220502_165322 by Brownrexx, on Flickr
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Post by hairymooseknuckles on May 2, 2022 20:43:14 GMT -5
Ain’t got no pictures, but I had a can of chicken noodle soup. Don’t ask, it was a day and a half. Ima sit back and nap in lazy boy.
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Post by Laura_in_FL on May 3, 2022 7:39:50 GMT -5
No pics here, either. But last night I made an improvised version of a Pol Martin recipe called Linguine Sicily, adapted to what I had on hand. I sautéed andouille sausage with peppers (from last year's garden via the freezer), onions and garlic. Added some herbs, salt, pepper, chicken broth, and just a bit of corn starch to give the sauce enough body to cling to pasta. I served it with fettucine.
Very tasty. My youngest turned up his nose at it (no surprise), but everyone else liked it. I will most likely have some of the leftovers for lunch today.
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Post by paulf on May 3, 2022 9:27:37 GMT -5
All the above dishes look and sound really good...all you have to do is leave out the onion (and of course okra) and they would be great.
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Post by pepperhead212 on May 3, 2022 23:28:05 GMT -5
Today I made a one dish meal, using that sauce I made a few days ago, with mushrooms and Italian sausage, made with venison. I thinned it with some white wine, and a little water, then added some pearl barley, and whole sorghum, and pressure cooked it for 25 minutes. After the pressure released naturally, I stirred in a bunch more chopped basil, and served with some grated pecorino. It was a little thinner than I wanted, but it will thicken when refrigerated, and I'll have a good amount of leftovers in the next few days. One dish meal, using the leftover pasta sauce from a couple of days ago, adding barley and sorghum grain. by pepperhead212, on Flickr
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Post by Laura_in_FL on May 4, 2022 9:32:28 GMT -5
Last night I made butter chicken with a side of rice. (Don't get too excited, pepperhead212, - it was a simplified and somewhat Americanized version to suit my kids' palates. ) It was yummy and tasted more or less like butter chicken, but it was extremely mild so my youngest son would eat it. Even though I am a pepper wimp, I would have made it considerably hotter if making it for myself! But it was still tasty, and it heats up well, so that will be lunch today. DH also took some of the leftovers for his lunch today. Tonight the plan is burgers on the grill.
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Post by paulf on May 4, 2022 10:34:45 GMT -5
Tonight it looks like steak on the grill with fried potatoes and asparagus. Not an onion or okra in sight. However tomorrow lunch will be steak fajitas at our favorite Mexican restaurant. And yes, the way they do the onions I will eat my fill.
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Post by hairymooseknuckles on May 4, 2022 17:35:35 GMT -5
paulf, You lucky dog! Your supper beat mine all to pieces! Wife picked up some beef sticks from Sam’s, so we had them and cheddar cheese. I also had a few saltines to go with mine. Don’t tell Wifypoo, but I don’t like beef sticks or summer sausage. I never have liked that mess. I went through the motions and when she wasn’t looking, I gave that mess to outside pussycats. I kept the cheese and crackers and ate those. Me and the poochyhounds will probably polish off 2 apples tonight. They had better darn well share with Pop tonight!
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Post by pepperhead212 on May 4, 2022 20:09:35 GMT -5
I had some more of that dish last night, but changed it a little by breaking up some of those fresh stalks of asparagus, and they were really good! The asparagus cooked in the same time it took to reheat, and stayed a little crunchy.
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Post by brownrexx on May 5, 2022 6:29:48 GMT -5
How is your asparagus crop pepperhead212 , ? Mine is producing LOTS. I am making asparagus soup tonight and freezing a bunch of blanched stalks.
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Post by pepperhead212 on May 6, 2022 0:24:40 GMT -5
brownrexx My asparagus isn't doing well, and it's been in 4 or 5 years, so I have to do something to change it.
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judylynn1949
Junior Member
Posts: 24
Zone:: 6b7a
Favorite Vegetable:: Zucchini, Butternut Squash, Asparagus
Joined: February 2020
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Post by judylynn1949 on May 6, 2022 7:32:09 GMT -5
I have been reading about worm casting tea, maybe that might help
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Post by brownrexx on May 6, 2022 8:19:14 GMT -5
My asparagus isn't doing well, and it's been in 4 or 5 years, so I have to do something to change it. Sorry to hear that pepperhead212 , I am getting lots more than I can use. I checked my garden notes and I planted Jersey Supreme crowns in 2011. I would not have believed it was that long ago but it's doing really well. Starting from the year I planted it, I put compost on the bed in Spring and Fall since it is a heavy feeder. I also keep mulch on that bed which keeps weeds at bay and moisture levels higher. The bed is in full sun. I have never done anything else to it other than cutting down the fronds at the end of the season after they turn brown and removing them from the area because they can overwinter beetles. Good luck with yours.
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Post by pepperhead212 on May 8, 2022 23:01:33 GMT -5
Today was my Cinco de Mayo dinner, 3 days late over at a friend's house. I took some guacamole over, plus some shrimp in chipotle sauce - I made the sauce Saturday, to heat up, and cook the shrimp in today, to eat in corn tortillas. She made another taco filling, to add some vegetables to the meal, mixed with some chorizo, to make everyone eat it! :lol: We had a few margaritas, too, but I had a small amount early, since I had to drive home.
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Post by Laura_in_FL on May 9, 2022 8:21:09 GMT -5
Sounds like a good Cinco de Mayo meal, Dave.
My oldest bought us BBQ so I wouldn't have to cook yesterday. It was a "family feast" deal that is supposed to serve four people. Ribs, chicken, pulled pork, brisket, and sides. Six of us ate from it last night, and it looks like four of us are having leftovers tonight. Since we always get 8-10 servings from that deal, the cost is reasonable. (That is still true even though the price has increased by 12% in the last few months.)
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Post by spike on May 9, 2022 9:22:28 GMT -5
Just gonna leave that right here! ha ha ha ha ha ha ha ha ha ha ha
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judylynn1949
Junior Member
Posts: 24
Zone:: 6b7a
Favorite Vegetable:: Zucchini, Butternut Squash, Asparagus
Joined: February 2020
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Post by judylynn1949 on May 9, 2022 9:47:24 GMT -5
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Post by spike on May 9, 2022 13:31:50 GMT -5
FTR dear judylynn1949, trying to justify "Worm Casting Tea" with a link that has "worm juice" in the wording is NOT helping your case any at all. Nope! No thank you, NOT thirsty . . .
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