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Post by Laura_in_FL on Mar 22, 2020 10:01:02 GMT -5
For dinner tonight we are having a ham, homemade rolls, macaroni and cheese, coleslaw. This should make the kids happy, and there will be leftover ham for sandwiches for lunch, dicing up for omelets, etc., for a few days. Dinner will also leave a hambone and ham scraps to cook with collard greens in the next few days.
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Post by bestofour on Mar 22, 2020 20:34:14 GMT -5
Fried chicken drummets and potato salad
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Post by spike on Mar 24, 2020 21:46:59 GMT -5
Battered scallops, fries and pumpkin pie!
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Post by pepperhead212 on Mar 24, 2020 23:10:11 GMT -5
Since I had some of the vinaigrette left from that lettuce salad, I made another salad, with some over the hill potatoes, which I peeled thickly, cubed, and steamed. I mixed into these a can of rinsed cannellini beans, some diced celery, a small kohlrabi, peeled and sliced, a chopped Thai pepper, and two chopped hard boiled eggs. I got 4 helpings from it, so there are still 3 in there.
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Post by brownrexx on Mar 25, 2020 7:03:39 GMT -5
I had a 12 lb turkey in the freezer since Thanksgiving when I got it free with grocery points. This seems like a good time to cook a big meal with lots of left overs. Side dishes were left over sweet potato casserole and home made pear chutney from the freezer. Tonight will be turkey with different sides and the next day will be turkey pie. 20200324_160047 by Brownrexx, on Flickr
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Post by mgulfcoastguy on Mar 25, 2020 12:51:50 GMT -5
brownrexx, I did a 15 pound one on the grill yesterday. I'm going to visit my parents Friday so I willl carry them a lot of pre cooked meat. I have a Boston Butt that I will smoke Friday morning.
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Post by paquebot on Mar 25, 2020 16:39:34 GMT -5
Venison neck roast with potatoes, carrots, and onions. Going to be a lot of that fur the "duration".
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Mar 25, 2020 20:25:51 GMT -5
I made a one dish (well, almost) meal today, starting with a small butternut. I was going to make an Indian dish, but I had a bunch of basil I trimmed, that I wanted to use up, so I made it Italian. I started with making a tomato sauce, sautéing a large chopped onion in olive oil, then adding a bunch of minced garlic, and a can of tomatoes, and a generous half cup of chopped basil. This cooked in slow cooker mode of the IP, while getting the butternut, mushrooms, and sausage ready. I added the butternut, 1 c of brown lentils, 1/2 c of whole oats, and 4 1/2 c water, using fish sauce as the salt source - something I use a lot in Italian dishes. After about 2 1/2 hours cooking (and adding a little more water), I added the cooked sweet Italian sausage and mushrooms, cooked another half hour, then turned it off, and added another half cup of chopped basil, and served it, with some grated Locatelli. Diced butternut, added to the Italian style gruel. by pepperhead212, on Flickr Italian style gruel, finished cooking with sausage and mushrooms. by pepperhead212, on Flickr Ready to serve Italian gruel, topped with grated Locatelli. by pepperhead212, on Flickr
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Post by brownrexx on Mar 26, 2020 7:02:54 GMT -5
Your gruel looks good pepperhead212, I still have butternuts in the basements that I need to use.
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Post by brownrexx on Mar 26, 2020 17:33:50 GMT -5
Tonight I used left over's from that turkey that I roasted 2 days ago. I made 2 turkey pies. I baked one for dinner and have another one in the freezer for later. It has both top and bottom crusts (home made) and contains peas, limas, corn and potatoes from my garden as well as cubed turkey, carrots, onions, celery, salt, pepper and thyme. It was a good meal and will provide 3 more meals for later. I am very glad that I had that turkey in the freezer. I am trying to avoid going to grocery stores.
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Post by Laura_in_FL on Mar 27, 2020 12:00:09 GMT -5
I am going to try a new recipe - Parsley and Parmesan Crusted Pork Tenderloin. That will let me use some more of that lovely parsley going gangbusters in the garden. That will be dinner tonight, as long as I get my kitchen back in time. (DH still has to install the new dishwasher after he finishes working at home today.) If not, it will be dinner tomorrow!
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Post by mgulfcoastguy on Mar 27, 2020 14:24:07 GMT -5
Boston Butt rub with molasses type mustard and coated with Albukirky Sweet Red rub and over charcoal with maple wood chunks added. About an hour and a half in on this picture.
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Post by september on Mar 27, 2020 15:18:54 GMT -5
We had baked tulibee from our lake a couple of nights ago, but Postimage was not allowing uploading for a few days. The fish was surprisingly good, no fishy taste at all, mild and tender, baked around 400F for 22 minutes, liberally seasoned, stuffed with sliced onions and stuffing, in a bed of stuffing. My husband thinks fish needs to always be fried with a crispy crust, so he didn't like it as well as I did, but I'll be making some this way again. It would be even better with fillets with no bones, always a bit of a pain to pick out the first side of bones, the flip side usually is easy when you lift out the spine.
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Post by brownrexx on Mar 27, 2020 18:10:42 GMT -5
Friday in Lent and that means seafood so tonight I made our favorite shrimp dish over home made bell pepper and basil linguine. I buy the pasta at a local store and the shrimp is sauteed in olive oil with onions, garlic, green and red pepper, red pepper flakes, oregano, salt and pepper. The side dish is stewed tomatoes with okra from the freezer. Okra makes a good natural thickener.
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Post by brownrexx on Mar 31, 2020 16:35:59 GMT -5
Soup and sandwiches tonight. I had 2 burgers in the freezer so we grilled them and I made broccoli chowder to go with them. The soup contains broccoli, cubed potatoes, carrots, onions, a splash or Worcestershire sauce, chicken broth, milk, salt and pepper, melted cheese and it is thickened a bit with flour. I am trying to use only items that I currently have at home without going to a store. I had 1/2 quart of milk which would expire soon so I decided to use it to make this chowder. 20200331_165742 (2) by Brownrexx, on Flickr
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Post by pepperhead212 on Mar 31, 2020 23:29:51 GMT -5
I finally got around to cooking again, not just thawing and heating up leftovers (though I have to do this, since I have to make room in the freezer, for the harvest). I got my seeds in, and all the pots filled, which is what I've been doing the last week, along with stuff in the workshop. I made a vindaloo curry, with cremini mushrooms, kohlrabi, and potato. And I baked some WW pav - some yeast rolls often served with Goan dishes. Toasted spices, for vindaloo sauce. by pepperhead212, on Flickr Ground up spices, before adding wet ingredients. by pepperhead212, on Flickr Chiles, ginger, and garlic added to the spices, for the vindaloo paste. by pepperhead212, on Flickr Vindaloo paste. by pepperhead212, on Flickr Paste added to onions and green chiles. by pepperhead212, on Flickr Paste, cooked down for about 8 minutes. by pepperhead212, on Flickr Water and edamame added, to cook down. by pepperhead212, on Flickr Potato, kohlrabi, and mushrooms, added to cook a few minutes more. by pepperhead212, on Flickr Finished vindaloo curry, served with a WW pav. by pepperhead212, on Flickr And here are the pav, which are usually placed in a pan, where they run together, but I like more crust. Risen WW pav, ready to go into the oven. by pepperhead212, on Flickr Baked WW pav, ready to come out of the oven. by pepperhead212, on Flickr
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Post by brownrexx on Apr 2, 2020 18:07:28 GMT -5
I am still using things that I currently have at home without going to a store. This baked penne meal contained my last pint of frozen tomatoes, the last of my penne pasta, the remainder of a container cottage cheese and my second to last pack of frozen spinach. It also contains 1/2 lb of ground turkey breast that I had in the freezer. I look in the freezer and the pantry and then figure out what meal I can make with only what I have on hand. So far we are still having really good meals. 20200402_172810 (2) by Brownrexx, on Flickr 20200402_172939 (2) by Brownrexx, on Flickr
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Post by bestofour on Apr 3, 2020 22:48:24 GMT -5
brownrexx,that looks delicious. Did you use just cottage cheese?
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Post by brownrexx on Apr 4, 2020 7:27:35 GMT -5
Did you use just cottage cheese? Yes, it has a lasagna taste but it's a bit healthier. I use high fiber pasta, only 1/2 lb of meat and it's ground turkey breast, cottage cheese instead of ricotta and no eggs. I also add a good amount of spinach mixed with the cottage cheese. We are having left overs tonight for dinner.
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Post by mgulfcoastguy on Apr 4, 2020 19:51:19 GMT -5
I cooked a turkey breast on the grill but it is for future meals. Tonight I just heated up a can of chili with cheddar cheese and ritz crackers.
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Post by paquebot on Apr 4, 2020 20:25:10 GMT -5
Pork ribs and kraut. Doesn't need anything else!
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Apr 5, 2020 12:08:41 GMT -5
Last night I made a mushroom barley soup in my IP, using some cremini mushrooms. I used some ghee - the butter I usually use in things like this, since I always have it in the fridge, and the browned butter flavor is usually good in the dishes. I cooked a mirepoix on low saute, to which I added a chopped up leek, and at the end, 4 minced cloves of garlic, with about 2 tsp fresh rosemary. I added 7 c chicken broth, about 2 tsp yellow miso (something that I've found gives a great flavor to mushroom soups), 3/4 c pearl barley, about 1/3 c toor dal to thicken it, and add protein (I only used this to empty the jar - red lentils or moong dal are what I'd usually use). I set it on manual, for 20 min., then let the pressure reduce naturally. Then, I added the cooked mushrooms (see below), set on slow cook high, to simmer about 10 min, to blend flavors. Mushroom Barley soup. by pepperhead212, on Flickr The mushrooms I got a bunch of (6 lbs) from Aldi's, the last time I was out. They were only $1.18/lb, and I hadn't seen cremini that cheap since I used to buy them from the farms down in Kennett Square! I prepared them using a method America's Test Kitchen came up with to cook mushrooms, which uses a very small amount of oil. The sliced, quartered, or chopped mushrooms are first steamed, with just a little water, then the water they give off is boiled off, adding just a tsp or two of oil or butter, and browning them in that. Normally, mushrooms absorb a lot of oil, when started out dry. I cooked these 6 lbs of mushrooms this way, in 2 batches, and froze them in 6 batches, to use in dishes like this.
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Post by daylilydude on Apr 5, 2020 15:40:56 GMT -5
I know a few of us here have an instapot pressure cooker... well here is whats for supper... A big slab of ribs and 4 taters at the same time... 40 minutes after coming to pressure and they will be fall off the bone...
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Post by pepperhead212 on Apr 5, 2020 22:24:27 GMT -5
I made a sambar for dinner in the IP, with a cup of toor dal, and 1/2 c of black quinoa, and 12 oz each of frozen red beans and cooked turkey. I started with a chopped onion on sauté, adding 4 cloves garlic, minced with 5 green Thai peppers. Then I added the water, and remaining ingredients, and pressure cooked it 12 min., letting it release naturally. Finished it with a tarka, of mustard seed, cumin, jyoti peppers, curry leaves, and asafoetida. Turkey red bean sambar, with some quinoa added. by pepperhead212, on Flickr
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Post by brownrexx on Apr 6, 2020 16:43:56 GMT -5
Tried something new in my IP tonight. It is called a burrito bowl and it required layering in the ingredients in the following order - olive oil, chopped onions, cubed chicken, minced garlic, cumin, chili powder, salt & pepper, diced tomatoes, frozen corn, black beans, rice and chicken broth. I was skeptical that the rice(basmati) would be fully cooked but it was perfect and the chicken was super tender. At the end of cooking all is mixed together and then topped with cheese for serving. Restaurants serve this in a taco bowl but I skipped that part and served it as is on a plate. it was really good. 20200406_165742 by Brownrexx, on Flickr
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Post by deneka on Apr 7, 2020 4:51:47 GMT -5
For today, we have new potatoes. We call then 'naturally'. Simple boil no peels potato in salted water, cut into suitable pieces, mix with butter, cream, salt and pepper and top with parsley Two days ago we have Chicken goulash. It is a rather complicate dish Ingredients (3-4 servings): Chicken boneless breasts - 1 1/3 lb; Onions (small) - 2; Potatoes (large) - 2; Tomatoes (medium) - 2; Oil - 2tbs; Salt, Pepper - to taste; Water - as needed; Chili pepper (sweet) - 1tbs; Chili pepper (hot) - 1/2tbs; Dill or/and Parsley - 1 bunch. Direction: Clean and cut the chicken into medium size pieces. Peel potato and onion, clean and chop them. Clean and chop tomatoes and set them aside. Take a soup pot and hot oil in. Sauté onions and chicken until onions are soft. Add potatoes and sauté 2 min – stirring regularly. Add enough water to just cover the potatoes and chicken. Add chopped tomatoes and boil until potatoes are soft. Taste from time to time and when you think it ia almost done, season with salt, chili powders and dill/parsley (if using). Taste again when the dish is ready and adjust seasonings. Special note: When ready, this dish should be very thick, spicy stew – not a watery soup. It’s usually served with fresh bread, yogurt or cream using (mostly) a spoon. You can see my performance here self-isolation-corona.blogspot.com/2020/04/what-you-have-isolated-for-supper.html
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Post by Laura_in_FL on Apr 7, 2020 9:00:55 GMT -5
We had simple comfort food last night: a Salisbury steak-type dish with an onion gravy (no mushrooms or tomato products), rice, carrots, broccoli, and homemade crescent rolls.
I made a big batch of crescent rolls and put half of them in the freezer, shaped but unbaked, for later use. You can buy frozen unbaked rolls and biscuits, so I thought I would try freezing some of my crescent rolls to see how they compare to those baked from freshly-made dough.
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Post by brownrexx on Apr 7, 2020 17:13:32 GMT -5
Tonight was a very simple but delicious dinner. I heated up spiral sliced ham slices from the freezer, made home fries from my home grown potatoes that I cubed and blanched for the freezer and some of my own peas from the freezer. I am very pleased with this method of preparing potatoes for the freezer. A few months ago my stored potatoes were starting to sprout so I decided to freeze some. I just thaw them and saute in olive oil. They were really good and crispy too. 20200407_165137 by Brownrexx, on Flickr
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Post by pepperhead212 on Apr 7, 2020 18:47:10 GMT -5
I just cooked 15 pot stickers - something I rarely make just for myself, since for more people, I can make more dip sauces! But I just happened to see them in the freezer, when getting something else out, and I decided to have some. Tough decision on the dip sauce, but I decided on the old favorite, with a bunch of minced garlic and ginger, plus soy sauce, black vinegar, and sugar.
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Post by bestofour on Apr 7, 2020 21:05:37 GMT -5
On my way home from the allergy doctor today I did a curbside pick up from Viva Chicken. Quinoa stuffed avocado. I ate it for lunch and then again for dinner. Delicious. Now I'm eating a slice of banana bread I made yesterday. Also delicious.
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