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Post by hairymooseknuckles on May 10, 2022 9:09:05 GMT -5
spike, Neighbor, How longs it been since you had a big ol’ glass of worm juice? Well, too long.
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Post by spike on May 10, 2022 10:07:37 GMT -5
Not long enough!! Lordy we need Miss Brown and Mr Pepper to start posting food pictures again gosh!!
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Post by brownrexx on May 10, 2022 17:09:22 GMT -5
Lordy we need Miss Brown and Mr Pepper to start posting food pictures again gosh!! No picture tonight. I have a local Mennonite owned store that makes and sells lots of home made casseroles, soups and deli salads. They specialize in poultry and I did some shopping there last week. Tonight I cooked two of their stuffed chicken breasts and added a side of my own corn from the freezer. Some nights I get lazy and don't feel like cooking so I pop some ready made meal of theirs in the oven.
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Post by pepperhead212 on May 10, 2022 18:09:24 GMT -5
Sorry spike - as most of us at this time, I've been busy, and only occasionally cooking things, plus I've been trying to use some of that stuff out of the freezer, to make room for the upcoming summer. It still doesn't look like I've eaten anything out of it, for the most part! I did notice that Aldi has cremini this week for $1.49/Lb, and was considering getting some of those for something!
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Post by Laura_in_FL on May 11, 2022 8:09:13 GMT -5
Lordy we need Miss Brown and Mr Pepper to start posting food pictures again gosh!! No picture tonight. I have a local Mennonite owned store that makes and sells lots of home made casseroles, soups and deli salads. They specialize in poultry and I did some shopping there last week. Tonight I cooked two of their stuffed chicken breasts and added a side of my own corn from the freezer. Some nights I get lazy and don't feel like cooking so I pop some ready made meal of theirs in the oven. How nice to have a source for real home-cooked meals from unprocessed ingredients for those nights when you don't feel like cooking!
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Post by brownrexx on May 11, 2022 8:26:20 GMT -5
How nice to have a source for real home-cooked meals from unprocessed ingredients for those nights when you don't feel like cooking! I live in a really good area for this. There are lots of family run food stores and greenhouses right on farms. One of my favorite ones expanded last year and they seem to be doing quite well. I like to support local families and I stopped there yesterday. I bought some orange bell pepper seedlings for $1 per plant and I also picked up a loaf of home made oatmeal bread and a small pack of home made sugar cookies that were near the register and I couldn't resist! We don't eat a lot of meat but locally raised beef and pork is also available and the Amish farm 3 miles away sets up big grill pits on the weekend and sells bar-b-q chicken dinners. Sometimes I pick up a couple of grilled chicken halves ($5.95 each) and add my own sides at home. I would really miss this down home kind of stuff if I ever moved away.
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Post by brownrexx on May 11, 2022 17:44:57 GMT -5
OK spike . Here is tonight's diner. I coated a chicken breast with olive oil and Weber Grill's spice called Kickin' Chicken. I just cooked it on my grill pan indoors on the stove. We had broccoli rice and something new. I picked my first baby bok choy and made a sauce out of soy sauce, black soy sauce, sesame oil and oyster sauce. This is a sauce that was made in my cooking class last month and I tried it on sautéed bok choy. It was really good. If you click on the photo you can see the bok choy better. My neighbor gave me some rhubarb this afternoon so for dessert I cooked a rhubarb and apple chunk sauce. It has a sprinkle of nutmeg and cinnamon added which gives it a different and nice flavor. 20220511_170703 (2) by Brownrexx, on Flickr
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Post by pepperhead212 on May 14, 2022 21:46:10 GMT -5
And here's even more photos for you, spike! I was in almost the entire day, due to rain, and only got out to plant that okra, which would have been better in this, though the beans were good, too. And 1 lb less in the freezer! I made a pasta dish in the Instant Pot, with some barley, as well the pasta. It started with the usual onion sautéed in some olive oil, with some garlic added last, along with some marjoram, and a large amount of parsley (something added to my favorite ratatouille), 3/4 c pearl barley, a 28 oz can of crushed tomatoes, and some tomato paste, from some dried tomatoes. I also stirred in some soaked dried eggplant, before pressure cooking it 20 minutes, then let it release 15 minutes, then opened it. I adjusted the seasoning, adding a little sugar, due to the dried tomatoes. Paste made with dried tomatoes, an equivalent to 24 oz. by pepperhead212, on Flickr About 2/3 c parsley, chopped down from about 2 c. by pepperhead212, on Flickr Ham, browned before adding bell pepper, and cooking about 5 minutes. by pepperhead212, on Flickr Browned cremini, ready to combine with the ham, peppers, and beans, to add to the tomato sauce. by pepperhead212, on Flickr I stirred this basil in at the very end, chopped up, and actually needed a little more, and got about 1/4 as much more. Generous amount of basil, from the hydroponics. by pepperhead212, on Flickr Ditalini, ready to stir into the cooked tomato sauce, to pressure cook 4 minutes, then release quickly. by pepperhead212, on Flickr Beans, ham, mushrooms, and bell peppers, ready to add the sauce and pasta to. by pepperhead212, on Flickr Finished pasta dish. by pepperhead212, on Flickr Pasta, with a little grated pecorino on it. by pepperhead212, on Flickr
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Post by Laura_in_FL on May 15, 2022 10:41:59 GMT -5
That looks tasty, pepperhead212! And it wouldn't even blow my head off with chiles.
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Post by pepperhead212 on May 15, 2022 11:20:01 GMT -5
You're right, Laura_in_FL, I left heat out of it entirely, in case I share it with someone who doesn't want some heat. I stirred a little in my first bowl there, and again, for my breakfast, before putting the cheese on.
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Post by Laura_in_FL on May 16, 2022 8:34:30 GMT -5
Tonight's supper will be quick, easy, and early: just basic ground beef tacos with minimal fixings. We are going out this evening to my youngest son's 8th grade celebration. We are accustomed to eating fairly early, so we would be too hungry to enjoy the event if we waited to eat afterwards.
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Post by brownrexx on May 16, 2022 20:00:22 GMT -5
Stir Fried Chicken and Bok Choy over Basmati rice tonight. I picked the Bok Choy an hour before cooking. The sauce contained fresh garlic, soy sauce, rice vinegar, water and a touch of brown sugar. Chicken and Bok Choy by Brownrexx, on Flickr
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Post by brownrexx on May 18, 2022 18:06:48 GMT -5
Last night I made chicken stew which is like beef stew but made with chicken. It looks kind of pale but is very tasty. It contains chicken, onion, celery, carrots and cubed potatoes. The seasoning is salt and pepper and thyme. Sides of fresh asparagus and rhubarb/apple sauce. Chicken Stew by Brownrexx, on Flickr Tonight was a little more fancy looking. Since I picked my first spinach of the year I decided to make roulades (roll ups) using fresh spinach and mozzarella cheese as the filling. Frozen garden corn and rhubarb sauce completed the meal along with (instant) mashed potatoes. It's funny but I can make something like chicken roulades without giving it a thought but I hate peeling and mashing potatoes. Luckily we actually LIKE the instant ones. Chicken Spinach Roulades by Brownrexx, on Flickr
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Post by Laura_in_FL on May 19, 2022 11:24:41 GMT -5
Probably leftover soft tacos tonight...nothing fancy.
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Post by pepperhead212 on May 21, 2022 20:24:10 GMT -5
It's not soup weather today, but I made some anyway! I had 1 lb of cremini I wanted to use up, and I made it with some rosemary, thyme, parsley, leaf celery, and some Swiss chard from the garden, and 3 kinds of lentils, kamut, and some diced potatoes. I cooked the kamut first, in the IP, then drained it, and cooked the lentils, starting with the usual onion, followed by the garlic, some tomato paste, and other seasonings briefly, then the water and lentils. Cooked those for 12 minutes, and let the pressure release naturally. During that time, I prepared the mushrooms and potatoes, then added them to the IP, along with the cooked kamut, and simmered about 20 minutes, or until the potatoes were tender. It tasted like it had meat in it, but there was no meat or broth in it. I served it with some grated parmesan. Soup made with cremini, 3 lentils, kamut, and some potatoes. by pepperhead212, on Flickr
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Post by brownrexx on May 22, 2022 17:51:45 GMT -5
It's not soup weather here either but I also made soup. DH and I were away for my birthday weekend and over ate and over snacked so tonight we wanted something light.
I picked fresh spinach, baby head lettuce and radishes and made salads. I also made chunky tomato soup using some of my frozen whole tomatoes.
It was a nice light meal and then we had birthday cake for dessert!
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Post by bestofour on May 22, 2022 22:54:54 GMT -5
My daughter gave me an air fryer for mother's day and I cooked shrimp tonight and burgers last night. Love this thing.
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Post by brownrexx on May 24, 2022 17:26:24 GMT -5
Chicken and bok choy tonight. The bok choy is a cool weather veggie so I make this meal several times during the season and then I am done with it. I tried freezing bok choy last year but we didn't like it. Picture is from last week since it looks the same Chicken and Bok Choy by Brownrexx, on Flickr I also cut up one of my Tom Thumb head lettuce and added some freshly picked spinach for salads with home made celery seed dressing. DH commented that my lettuce actually has a taste, it is not just something that holds up the dressing. Fresh picked veggies do make a difference! Tom Thumb by Brownrexx, on Flickr
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Post by pepperhead212 on May 24, 2022 19:43:00 GMT -5
I took out the next to the last (I think!) gallon bag of tomatoes from the freezer yesterday, and pulled most of the larger ones out, and thawed them, to make gazpacho. I got cukes and ripe bells on sale at Aldi, and still had garlic and shallots from last year, so it was mostly home grown. All that talk about tomatoes being harvested by some people in warmer areas, plus seeing those fruits setting on those early plants, gave me a craving! Last year's tomatoes, thawing to make some gazpacho. by pepperhead212, on Flickr Not quite as red as usual, as there are quite a few gold tomatoes, as well as a yellow bell. Gazpacho, made with frozen tomatoes. by pepperhead212, on Flickr
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Post by brownrexx on May 25, 2022 9:16:53 GMT -5
pepperhead212,I made soup last week with my frozen tomatoes. SO much better than canned ones!
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Post by hairymooseknuckles on May 25, 2022 10:00:37 GMT -5
I had a big bowl of chipotle chili rice for breakfast. My eyes are still watering, but boy was it goot! Beans would have been good in it too, but I didn’t have any cooked, so ... It bees that way sometimes.
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Post by Laura_in_FL on May 25, 2022 14:01:50 GMT -5
We will be having spaghetti again tonight. All of my kids like it, but son #2 wants it every week if I am willing. Lunch was leftover Butter Chicken from Monday night. Yum!
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Post by pepperhead212 on May 25, 2022 14:04:12 GMT -5
I made something like that for lunch, hairymooseknuckles - a chipotle cheese porridge, with some grits, steel cut oats, and some red lentils, for protein. I put 3 canned chipotles and a tb of salsa negra into the blender with a cup of water and a clove of garlic, and blended 'til smooth. Then I rinsed out the blender until I had enough water, and put the 3/4 c ea of the grits and steel cut oats, plus 1/3 c red lentils into the Instant Pot together, then added some salt (though more will go in with the cheese), and set to cook 4 minutes in "porridge" mode, then let the pressure release naturally. Then stirred in a generous cup of mild cheddar, and the very end of the pecorino grated, about 1/3 c. A chipotle porridge, made with grits, steel cut oats, and a little red lentils, for protein. by pepperhead212, on Flickr
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Post by hairymooseknuckles on May 25, 2022 17:51:57 GMT -5
pepperhead212, I learned to cook Chili Rice from some kinfolk in Arkansas. I think I was either in second or third grade. We had a whole group of people to feed and the grownups were sitting around trying to figure out what they were going to fix. One of the ladies said she knew what to do. I followed her to the kitchen cause I’ve always been a cook. I think I was born with a spatula in one hand and a skillet in the other. Anyways...This ol gal started chopping onions and peppers, then grabbed several packages of hamburger meat. I watched her sizzle the meat, onions and peppers together. Then she threw a bunch of seasoning into the meat along with a bunch of rice. She let the rice fry with all the meat, then Added a big can of tomato juice. She cooked it down to a thick like stew. She called it Spanish Rice. I’ve been hooked on it ever since.
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Post by Laura_in_FL on May 26, 2022 13:22:27 GMT -5
Beef stroganoff, which is son #1's favorite. (He hasn't been over much lately, so I am using it to lure him over for a visit. )
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Post by hairymooseknuckles on May 27, 2022 0:17:54 GMT -5
We had chicken fried steak fingers, fried potatoes & onions, a big pan of cream gravy & home made biscuits.
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Post by Laura_in_FL on May 27, 2022 12:04:48 GMT -5
We had chicken fried steak fingers, fried potatoes & onions, a big pan of cream gravy & home made biscuits. So...diet food?
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Post by pepperhead212 on May 27, 2022 18:47:12 GMT -5
I made a salad with that red mizuna I harvested earlier, along with some black chickpeas - Kala Chana. I also chopped up some cutting celery and parsley, from the hydroponics, and some garlic chives, that I harvested just when it started raining! I made a salad dressing of a cup of mint leaves, a generous tablespoon of lemon juice, and a half cup of olive oil, blended until totally smooth. Since I was stirring in the kippered herring, I used fish sauce for the salt, which worked well. Then I tweaked it, by chopping up more mint, and adding that, plus a couple of tsp. of rice wine vinegar, which made it even better. I first added a 6½ oz can of the fish, but it wasn't quite enough, so I added a smaller can - 3¼ oz, or half size - and it looks about right. And it tastes great! The salad, before adding the kippered herring, and some rice wine vinegar. by pepperhead212, on Flickr Finished mizuna salad, after stirring in the kippered herring pieces. by pepperhead212, on Flickr.
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Post by hairymooseknuckles on May 27, 2022 20:25:26 GMT -5
We had chicken fried steak fingers, fried potatoes & onions, a big pan of cream gravy & home made biscuits. So...diet food? I do have to watch what I eat. I keep a close look out to make sure it don’t fall off my fork! Hahahaaaa! I’ll eat anything that don’t eat me first!
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Post by pepperhead212 on May 28, 2022 23:19:30 GMT -5
I had that leftover salad twice today, and it tasted almost better, as the flavor of the fish intensified somewhat, and that mizuna surprisingly doesn't wilt, even with the dressing on it, like lettuce will. And today I baked some WW bread sticks, to eat with the salad - I also added a little oat flour, though it was still very glutinous, with about 5:1 ww to oat flour. 6 of the 8 WW bread sticks I baked today. by pepperhead212, on Flickr
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