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Post by octave1 on Nov 13, 2019 20:10:59 GMT -5
brownrexx, I grew sunchokes in the past, and I think you don't need to peel them before you cook them, but just scrub them with a brush and rinse. I remember slicing mine really thin before I sauteed them, that way the peel is not really detectable. Alternatively you can try peeling them with a spoon like it's done for ginger roots.
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Post by Laura_in_FL on Nov 14, 2019 9:41:44 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. I would have been down with that, but then I would have had to cook something else for the kids. Darn picky eaters!
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Post by bestofour on Nov 14, 2019 21:10:33 GMT -5
hot dogs, bolita beans, okra that I froze from the Little Lucy, slaw. Eating apple pie right now
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Post by farmerjack41 on Nov 15, 2019 0:14:06 GMT -5
Stopped at Arbys on the way in from the farm. Looked for a good hot meal, have been cold all day.
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Post by brownrexx on Nov 15, 2019 8:15:22 GMT -5
How did you like the Bolita beans bestofour,? How did you prepare them?
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Post by bestofour on Nov 15, 2019 17:14:02 GMT -5
How did you like the Bolita beans bestofour,? How did you prepare them? This is the 2nd or 3rd time we've eaten them and we like them. I follow your instructions - soak, cook, salt and pepper. We like them. Last time I added cooked bacon but not last night. Tonight will be cube steak with cream of mushroom soup that is in the crock pot. I might put it over rice, can't decided about that right now and green beans.
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Post by brownrexx on Nov 16, 2019 8:09:58 GMT -5
Went to the farmer's market last night and had a fried fish sandwich. Hubby had an Italian sub and I brought home 1/2 of a home made pumpkin pie. The pie was the highlight of my evening since we will not be having a pumpkin pie for Thanksgiving and it is my favorite.
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Post by brownrexx on Nov 17, 2019 17:47:21 GMT -5
Yesterday I made Stir Fry Chicken and Bok Choy and it was not very good. I had blanched and frozen some of my bok choy and we didn't like it. I will keep this recipe for when I have fresh bok choy because it tastes so much better. I threw away the other bag of bok choy from the freezer. Tonight was Seared Pork Chops with Peperonata, sauteed salsify from my garden and garden corn from the freezer. That is a sauteed boneless pork chop on the left side of the plate and then it is covered with sauteed red and yellow peppers, garlic, onions, capers, red wine vinegar and chopped parsley which I have growing indoors. Salsify is a vegetable that is tremendously popular in Europe but is not so well known here. It is known as the "Poor Man's Oyster" because many people make it into a soup with Old Bay Seasoning and butter. I have done that but we think that the majority of the taste comes from the Old Bay. Salsify has 100-110 DTM so it gets direct seeded early in the garden and I just harvested it about 2 weeks ago. Tonight was the first time I cooked with it and I peeled and boiled it and then sauteed it in olive oil. It was very good. Next time I intend to boil it and then add butter and herbs to see how we like that.
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Post by paquebot on Nov 17, 2019 17:56:48 GMT -5
Venison steak in brown gravy and onions. Boiled potatoes and fresh diced beets.
Martin
The truth is more important than the facts.
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Post by bestofour on Nov 18, 2019 15:43:44 GMT -5
brownrexx, I had to look up Peperonata and salsify. I've got to get out more.
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Post by brownrexx on Nov 18, 2019 17:40:00 GMT -5
bestofour , salsify is not well known and I have never seen it for sale in any of my stores but hubby must have eaten it before I ever knew him and he asked me to grow it. In Europe they grow a black salsify and it is routinely served in gourmet restaurants. My salsify has a tan colored skin which I peeled off. It has an interesting taste. I just made some again tonight to try it boiled and buttered. It was good but not as good as sauteed in olive oil. The next time I make it I will try it par boiled and then dipped in egg and breadcrumbs and baked in the oven.
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Post by pepperhead212 on Nov 18, 2019 18:29:05 GMT -5
I had some leftover dal for dinner, and to that I added some of the turkey meat, I picked off the bones and scraps I pressure cooked, for broth. I got one of those cheap turkeys - 29¢/lb was the cheapest I could get, because I never buy enough to get those freebies. I butchered it today, and removed most of the skin, boned the breast, and put the breast bones, the rib section, neck, heart, and gizzard in the pressure cooker, and cooked that for 30 min. under water. Drained it, cooled it outside, and picked the meat off the bones. Now, those scraps are pressure cooking again, in the same broth, for 90 min., to extract the rest of that flavor from them. The rest of the turkey is salted now in the fridge. Tomorrow I'll steam it, remove the meat (a lot more from these bones!), then pressure cook those scraps, to get some really concentrated broth!
I have about 1 1/4 c fat, that I separated from the broth, with a lot more to come. Has anyone ever used turkey fat in place of chicken, for schmaltz? It's not kosher, but that's not a concern for me. The saturated fats and cholesterol are lower in turkey, so it seems a better alternative, though may be stronger flavored.
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Post by mgulfcoastguy on Nov 18, 2019 20:08:51 GMT -5
You could probably make some great dumpling with the turkey fat.
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Post by Laura_in_FL on Nov 19, 2019 11:30:09 GMT -5
Son #2 is going to grill some thick bone-in pork chops tonight. Last time he did a great job grilling pork chops, so I am hoping for that again.
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Post by pepperhead212 on Nov 19, 2019 21:58:36 GMT -5
I had the last liverwurst sandwich from that loaf of rye bread, and made a salad with some of the lettuce, mizuna, and basil from the hydroponics. That Grand Rapids lettuce, while the leaves are huge, they don't have as much crunch to them, compared to some of the other leaf lettuce varieties I've grown. May be good for those leaf wrap things from SE asia. The red variety doesn't show much red indoors, but in the sun it's one one those half and half red/green varieties. L-R:Grand Rapids and Red leaf lettuce, mizuna, and basil, from the hydroponics. by pepperhead212, on Flickr Salad, from the hydroponics greens. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 20, 2019 21:50:39 GMT -5
I made an unusual dish for dinner tonight - something using a pint of that frozen okra from the garden, and a few scallions. I cooked the thawed, drained okra for about 12 minutes over med-high heat, until all that slime (washed most of it off, but it never totally washes off) cooked away, and it started browning, giving off that "fried okra smell". Frozen okra, cooked in a NS wok to caramelize it. by pepperhead212, on Flickr I made some Szechwan flavored whole oats and toor dal, pressure cooked in the Instant Pot for 10 min., then simmered briefly with the okra, and the rest of the chopped scallions. The okra was way softer than when used fresh, of course, but that flavor was there, like when I brown the fresh okra. Szechwan lentil oat soup, with okra. by pepperhead212, on Flickr
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Post by paquebot on Nov 20, 2019 22:00:07 GMT -5
Venison roast in slow-cooker. Added carrots, celeriac, onions, and potatoes. Venison broth for liquid. All from freezer, garden, or pantry.
Martin
The truth is more important than the facts.
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Post by brownrexx on Nov 21, 2019 8:32:02 GMT -5
Last night I was scheduled to have an MRI of my shoulder to check for a rotator cuff tear at 6 pm so we before we left we ate left over chicken and mushrooms, left over mashed potatoes and cranberry relish.
When we got there, they had gotten an emergency and were running 45 minutes behind. Hubby wanted to go to McDonald's and get a burger and fries so we did that.
Our first dinner was not huge since it was left overs and we ate at 4:45pm but we probably did not need another dinner. I ate 1/2 of a cheeseburger and 1/2 of the fries.
I don't usually eat 2 dinners in one day!
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Post by bestofour on Nov 21, 2019 20:10:41 GMT -5
brownrexx, that's something that my husband does. He eats a lot but remains skinny as a rail. When we're going to someone's to eat and he's not sure what time we'll eat, he eats before we go then eats again when we get there.
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Post by september on Nov 21, 2019 22:14:00 GMT -5
Oriental chicken stir fry with peppers, celery, carrots, onions over rice. Seasoning it was a bit of a challenge, since my sense of taste is somewhat impaired along with my sense of smell. But the husband said he liked it and went back for seconds. My head cat scan did not show much wrong, but looking forward to seeing the ENT doctor next week.
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Post by brownrexx on Nov 24, 2019 17:34:35 GMT -5
With Thanksgiving right around the corner, I wanted to make something that was very different than turkey, chicken or any kind of poultry sauce or gravy so I made a tomato sauce with sauteed onions and ground turkey and added a can of fire roasted tomatoes, a small can of tomato paste, oregano and s&p. I added high fiber penne pasta to the sauce and then baked it with a layer of cottage cheese, chopped fresh parsley and spinach in the middle. There is mozzarella cheese on top and we had an acorn squash with honey on the side. It made a large amount so now we have left overs for the next 2 days and all that I have to do is add a vegetable each day. Easy peasy. 20191124_165612 by Brownrexx, on Flickr
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Post by paquebot on Nov 25, 2019 21:25:25 GMT -5
Three sandwiches. Boiled deer heart sliced thin with Mayo on Italian bread. It was either that or liver as first meal. Wife won't touch either so I opted for the easiest.
Martin
The truth is more important than the facts.
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Post by bestofour on Nov 27, 2019 22:10:06 GMT -5
My daughter made us a salad. Food is exponentially better when someone else makes it.
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Post by september on Nov 28, 2019 9:23:14 GMT -5
My daughter made us a salad. Food is exponentially better when someone else makes it.
You got that right!
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Post by bluelacedredhead on Nov 28, 2019 19:19:34 GMT -5
Three sandwiches. Boiled deer heart sliced thin with Mayo on Italian bread. It was either that or liver as first meal. Wife won't touch either so I opted for the easiest. Martin The truth is more important than the facts. Marty, I'll cook it, but I won't eat it. Don't eat tongue either. The calves used to lick me when I'd go to feed them. I just couldn't bring myself to eat tongue sandwiches without seeing those big brown eyes staring back at me! Love Liver though! With onions and gravy, with bacon, or slivered, breaded and deep fried in a piquant sauce.
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Post by mgulfcoastguy on Nov 28, 2019 21:44:01 GMT -5
Nothing from the garden. I did smoke the turkey and make mashed sweet potatoes that I had cooked on the grill. Still getting my directions on what I am to cook for Christmas. So far Chocolate Avocado banana bread and maybe a pork loin. I might bring some collards then .
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Post by pepperhead212 on Nov 28, 2019 21:54:05 GMT -5
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Post by brownrexx on Nov 29, 2019 15:27:45 GMT -5
I didn't put it together yet but tonight's dinner will be hot turkey sandwiches, leftover stuffing, cranberry and left over baked corn.
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Post by mgulfcoastguy on Nov 29, 2019 16:05:53 GMT -5
It will be leftovers for quite some time.
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Post by bestofour on Nov 30, 2019 21:06:49 GMT -5
An apple with peanut butter. I'm sick of food.
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