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Post by pepperhead212 on Nov 2, 2019 17:39:32 GMT -5
I made my last batch of lentil salad for the season, with the last 3 cups of cherry tomatoes, that I harvested a couple of days ago. A few more ripe tomatoes will go into a batch of guacamole, which will also have a couple of those last Hanoi market peppers in it. I can make this throughput the year, with frozen tomatoes and peppers, but it's best when fresh.
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Post by mgulfcoastguy on Nov 3, 2019 16:24:10 GMT -5
I just bought a 12 pound turkey already defrosted for 99 cents a pound. Wednesday they go on sale for 45 cents a pound. This one will be rubbed in Mickey's Coffee Rub(recipe previously posted) spatchcocked and put on the Green Egg to carry to the parents Tuesday (next round of Doctors appointments.
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Post by brownrexx on Nov 3, 2019 17:37:18 GMT -5
I made comfort food today. Salisbury steak, mashed potatoes, gravy and the last fresh Lima beans from the garden. I do have more Limas in the freezer but these were the last fresh picked ones. mgulfcoastguy, turkey is one of my favorite foods but I am waiting for Thanksgiving to cook one. I already qualified for the free one with points at my local store so I will put that one in my freezer and I will buy a fresh local turkey breast for T-Day.
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Post by paquebot on Nov 3, 2019 19:27:24 GMT -5
Sautéed Brussels sprouts and carrots, boiled potatoes, with venison steaks and onions fried in brown gravy. could live on that forever!
Martin
The truth is more important than the facts.
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Post by mgulfcoastguy on Nov 3, 2019 20:35:27 GMT -5
I made comfort food today. Salisbury steak, mashed potatoes, gravy and the last fresh Lima beans from the garden. I do have more Limas in the freezer but these were the last fresh picked ones. mgulfcoastguy, turkey is one of my favorite foods but I am waiting for Thanksgiving to cook one. I already qualified for the free one with points at my local store so I will put that one in my freezer and I will buy a fresh local turkey breast for T-Day. What meat can be bought for 99 cents or less per pound? I eat turkey year round . A 12 pounder ought to last for my visit to my parents and leave plenty of leftovers. Like a lot of nearly 90 people my mother can’t cook very easily and their finances need a boost when I stay a few days in order to run them to the docs. Anyway it beats the chicken that would have been more expensive. I might make banana walnut cranberry bread to. I found stevia brown sugar replacement.
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Post by Laura_in_FL on Nov 4, 2019 10:50:49 GMT -5
I've been sick all weekend with a cold. I'm on the mend today, but I am still not feeling the energy or motivation to spend a lot of time in the kitchen. When I got groceries this morning I picked up a Boston Butt and a large pack of bone-in, skin-on chicken thighs. For tonight I'll either put the Boston Butt in the slow cooker (for pulled pork) or roast the chicken thighs with some herbs. Both are tasty and easy, and both will provide leftovers for me to enjoy for lunch later this week. Since mgulfcoastguy brought up turkeys and how cheap they are, I did get a good deal on the chicken - 99 cents a pound. And since this will be my first holiday season with a big freezer, I might pick up an extra turkey when the gobblers get really cheap before Thanksgiving. I never had room to store an extra turkey before.
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Post by brownrexx on Nov 4, 2019 12:55:22 GMT -5
Laura_in_FL, did you ever try a pork shoulder for pulled pork? I used to buy Boston Butt but then I saw a recipe for the IP using a pork shoulder and I bought one. The pulled pork tastes about the same but the shoulder has a lot less waste aka fat. I absolutely loved it in the IP and will be cooking it in there from now on.
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Post by brownrexx on Nov 4, 2019 18:28:47 GMT -5
A friend of mine gave me his cake in a mug recipe and I decided to surprise hubby with a treat for after dinner.
We both thought that it was borderline horrible and threw it out for the chickens. The texture was awful and the taste was not much better but at least we ended up with a bag of chocolate chips that we can snack on!
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Post by paquebot on Nov 4, 2019 19:50:26 GMT -5
Had breakfast for supper. Diced fried potatoes topped with eggs with toast and breakfast sausages.
Martin
The truth is more important than the facts.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
Zone:: 6b
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Post by dirtguy50 on Nov 4, 2019 20:05:33 GMT -5
brownrexx, that gave me a big laugh! Did the chickens eat it? Thanks.
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Post by brownrexx on Nov 4, 2019 21:06:11 GMT -5
dirtguy50 I didn't see if they ate it because it got dark and they went back into their coop. If they left it out there in the yard I'm sure some critter will drag it away tonight. Maybe a possum?
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Post by september on Nov 4, 2019 22:46:06 GMT -5
A friend of mine gave me his cake in a mug recipe and I decided to surprise hubby with a treat for after dinner. We both thought that it was borderline horrible and threw it out for the chickens. The texture was awful and the taste was not much better but at least we ended up with a bag of chocolate chips that we can snack on! I thought the recipe as I got it tasted too eggy, didn't like it either - so I substituted instant pancake mix for the flour and nixed the egg. It turned out much better. Not as good as a baked oven cake, but ok when warm and topped with a scoop of ice cream.
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Post by brownrexx on Nov 5, 2019 8:06:35 GMT -5
september, I noticed that the egg I used was pretty large and I wondered if it maybe had been too big. I also had let the "cake" cool off. I don't know if it is meant to be eaten warm but I had allowed it to cool while we ate dinner and it turned into a very unappealing rubbery thing. Possibly it was also overbaked in the microwave because it was tough as well as rubbery. I will not be trying this recipe again.
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Post by Laura_in_FL on Nov 5, 2019 10:09:09 GMT -5
Mug cakes are definitely no substitute for actual baked cakes! The better ones are passable when eaten warm with ice cream or whipped cream, but all of the ones I have tried are rubbery and awful cold. And the low-carb versions are even worse. Edible and sweet are the only compliments I can pay to the better ones. Some I have thrown out after a bite or two. Apparently I am a sucker for claims that one particular recipe is way better than the other recipes out there. To be fair, sometimes that claim is true, and it is better. But I still haven't had one that's actually good. brownrexx, I'll look for a pork shoulder next time and give that a try in the slow cooker (I don't have an instant pot). But since I already bought the Boston Butt, I'll cook it this week.
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Post by Laura_in_FL on Nov 5, 2019 10:30:26 GMT -5
I tried a slightly different method for roasting chicken thighs last night:
*Bring chicken thighs out of fridge to warm until it is nearly room temperature, about 30 minutes. *Pat chicken thighs dry on both sides using paper towels. *Coat both sides of chicken thighs in olive oil. *Season both sides with salt, pepper, and your choice of other herbs and spices *Place chicken thighs skin-side up on a rack over a sheet pan (use a sheet pan with sides, to catch the drippings).
Here's the different part: ****Put the chicken in a COLD oven. Don't preheat!**** *Turn on the oven and bake at 400-425F until done. (Higher temperatures make for crispier skin, but there's more smoke.) *Use convection bake if you have it. *Cook time will vary depending on the size of your thighs and the temperature you cook at, but 30-35 minutes is a good time to check for doneness.
The idea is that a lot of the fat renders out of the chicken skin while the oven warms, so there is less fat remaining in the skin when the oven gets hot enough to really cook the skin. The partially de-fatted skin crisps better during cooking.
Results: I cooked the chicken at 425F with convection. But the skins were browning a bit too much before the thighs were quite done, and the house was smelling a little smoky. So, I turned the oven down to 400F for the last 5 minutes. I might just cook them at 400 from the start next time to cut down on the smoke.
I did get nice crispy skin this way and the family said the chicken was delicious. Since more fat rendered out of the skin, I had more drippings than usual, too.
For ease of cooking and ease of cleanup, and I prefer this method to having hot grease splatter everywhere while searing the skin on the stove. Also, since you just put the chicken in the oven, you are completely free to work on the side dishes during the whole cook time.
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Tim Horton
Junior Member
Posts: 69
Zone:: 2
Joined: October 2019
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Post by Tim Horton on Nov 5, 2019 13:49:55 GMT -5
It seems time of year the girls have reduced egg production by about a third. Even with that we still get an average of 7 eggs a day. So we still have times of eggs to use up.
Last night Sweetie made a baked hash brown, egg, veggie casserole that didn't last long.
She has also made pressure canned oatmeal that is most wonderful. That deserves its own post in canning and recipes or both.
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Post by brownrexx on Nov 6, 2019 9:15:49 GMT -5
It seems time of year the girls have reduced egg production by about a third. My chickens have totally stopped laying and are molting. The poor things look awful with bald spots and I had to buy eggs at the store. Not nearly as good as my hen's eggs and the yolks are so pale.
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Post by mgulfcoastguy on Nov 6, 2019 9:18:51 GMT -5
It seems time of year the girls have reduced egg production by about a third. My chickens have totally stopped laying and are molting. The poor things look awful with bald spots and I had to buy eggs at the store. Not nearly as good as my hen's eggs and the yolks are so pale. Put an empty KFC bucket by their coop with a sign “everybody contributes one way or another “.
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Post by daylilydude on Nov 7, 2019 4:05:05 GMT -5
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Post by paquebot on Nov 7, 2019 20:25:02 GMT -5
Chinese takeout. Chicken something or other and rice. Pork rolls and some triangular thing. Wasn't my idea. Wife had spent the day at her son's place and that was their supper. I got the great leftovers!
Martin
The truth is more important than the facts.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Nov 7, 2019 22:57:40 GMT -5
Meaty ham bones simmered with canary beans and carrots, a couple small potatoes I had left, then added in some rice. Good lunch and supper for a cold dreary day.
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Post by brownrexx on Nov 8, 2019 7:57:30 GMT -5
I had some left over ham so I cubed it, made a cheddar cheese sauce and added the ham, cooked broccoli, sauteed, chopped red peppers and sprinkled with seasoned bread crumbs to make a casserole. It was pretty good and we had sauteed Swiss Chard too. This was some of my last Swiss Chard from the garden.
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Post by pepperhead212 on Nov 9, 2019 0:04:39 GMT -5
I made another Indian lentil dish tonight, one with 5 different types of lentils! It's Dhaba Dal, usually a vegetarian dish, but I added some chicken to it, to cook briefly toward the end. Turned out delicious, and was a good cold weather dish. Dhaba Dal, finished dish, served with a roti. by pepperhead212, on Flickr The lentils, plus some of the turmeric, for the Dhaba Dal by pepperhead212, on Flickr Most of the other ingredients - just a few of them! Fresh and dried ingredients for the Dhaba Dal. by pepperhead212, on Flickr
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Post by brownrexx on Nov 10, 2019 13:06:53 GMT -5
We have a cabin in Western PA that we go to on weekends and I have been wanting to start cooking more with my dry beans that I grew so I bought myself an enameled cast iron cooking pot and a cast iron trivet for on top of the wood stove. We heat the cabin with wood so I have been waiting until cold weather.
This weekend was very cold so on Friday I wrapped a large sweet potato in foil and cooked it for several hours on top of the trivet on the stove and it was delicious.
Then on Saturday morning I put a pot of soaked beans on top of the stove to cook all day. I stirred them a few times but other than that they just cooked by themselves while we were out in the woods cutting some firewood. After the beans were cooked I drained them and sautéed some onions in the pot and then added the cooked beans, apple cider vinegar, mustard, brown sugar and a can of stewed tomatoes. They were very yummy with our oven baked chicken and roasted cauliflower for dinner.
The beans are in the blue pot. The red one is just a steamer filled with water to add moisture to the air.
The beans are the unnamed red/white ones that I grew from seeds that hairymooseknuckles sent to me 2 years ago. Interestingly they still look like 2 colors in the finished product.
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Post by bestofour on Nov 10, 2019 21:06:06 GMT -5
brownrexx, I cooked a pot of those beautiful beans and was thrilled they stayed bicolored. They’re so pretty and taste good too. Is there a specific reason you wanted to cook on your wood stove as opposed to what I'm guessing is an electric one?
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Post by brownrexx on Nov 11, 2019 7:11:33 GMT -5
Is there a specific reason you wanted to cook on your wood stove as opposed to what I'm guessing is an electric one? Yes, I do have an electric stove but I wanted to cook on the wood stove just for fun. It's kind of rustic and off-grid. I went to that cast iron cooking demonstration in the summer and got interested in cooking beans in a cast iron pot. They tasted the exact same but it was a fun thing. Tomorrow I am going to my monthly cooking class and this month it is all about Thanksgiving side dishes. It's always fun and we get to eat enough samples to make lunch.
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Post by bestofour on Nov 12, 2019 20:19:41 GMT -5
Cold and raining so tonight was beef stew with potatoes, carrots, green peas and slaw and flat bread made with oats and flax. Good for a cold night.
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Post by Laura_in_FL on Nov 13, 2019 9:54:54 GMT -5
Last night son #2 braved the cold wind and grilled burgers. It was bad enough that one of the grill burners blew out, and it was dark before he started. But he got them done and they were tasty.
Tonight will be pork tenderloin.
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Post by mgulfcoastguy on Nov 13, 2019 12:41:39 GMT -5
Last night son #2 braved the cold wind and grilled burgers. It was bad enough that one of the grill burners blew out, and it was dark before he started. But he got them done and they were tasty. Tonight will be pork tenderloin. Glaze the tenderloin with the syrup from sweet pickled jalapeños.
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Post by brownrexx on Nov 13, 2019 17:35:37 GMT -5
Tonight will be pork tenderloin. We had that last night and tonight we had left over pork with left over Ranch Style baked beans made from my home grown dry beans, sauteed Swiss chard from my garden and sauteed Jerusalem artichokes that were given to me yesterday. I tried the artichoke in cooking class yesterday and liked it so I brought home a couple of chokes to saute for hubby to try. He really liked it. We will be planting some of these at our cabin just to enjoy the flowers but it's interesting to know that the roots are edible. They are, however, really knobby and a super pain to peel so I have no plans to raise them for eating.
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