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Post by brownrexx on Nov 19, 2020 7:58:21 GMT -5
I still have Swiss Chard in the garden. That plant is a real trooper! It was planted in the Spring. I made lemon chicken with Swiss Chard. It is all cooked together in one pan on the stove and the sauce is a creamy lemon flavor with a few chopped onions and the chard is cooked in the sauce. It's yummy. Here's a pic of the last time I made it. Lemon Chicken & Swiss Chard by Brownrexx, on Flickr
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Post by paquebot on Nov 19, 2020 20:15:08 GMT -5
Mashed potatoes, gravy, coleslaw, biscuits, and original chicken. Ran late after out-patient visit with Pulmonary so stopped at KFC on way home.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Nov 19, 2020 22:55:01 GMT -5
Today I made a soup in the IP, using some great northern beans, miscellaneous greens, and some turkey kielbasa. I started it with a mirepoix, with some garlic added. I added a couple tb of the chicken broth concentrate, and a generous tb of red miso, 3 bay leaves, and 2 tb minced fresh sage, along with 9 cups of water, and a pound of great northern beans. I brought it to a simmer in the sauté mode, then switched to the medium slow cook mode. I cooked it 3 hours, then added 1/2 cup pearl barley, along with the greens, and about 1 tsp. freshly ground black pepper. Then I lightly browned the cut up sausage, and added that, and cooked another 90 minutes. Then I added a half cup of red lentils, to thicken the broth, and cooked another 30 min. I stirred in another 2 tsp of fresh sage, before serving. About 8 cups of cut up greens, washed and spun dry. by pepperhead212, on Flickr Half cooked soup, with greens added. by pepperhead212, on Flickr Finished soup. by pepperhead212, on Flickr Soup, ready to serve. by pepperhead212, on Flickr
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Post by brownrexx on Nov 20, 2020 8:12:43 GMT -5
That turned out nice pepperhead212 I need to remind myself to use more of my dry beans. I have lots in the pantry.
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Post by bestofour on Nov 20, 2020 11:16:14 GMT -5
Baked chicken thighs on rice, green peas, salad.
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Post by pepperhead212 on Nov 21, 2020 18:42:58 GMT -5
Just leftovers today, but I also made something I've made before, since I had some very over-ripe bananas on the counter! So I made a batch of the Browned butter Banana bread, from Milk Street, this time in the 9x5 pan they called for, not the elongated pan, I used the first time. Browned butter banana bread. by pepperhead212, on Flickr
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Post by farmerjack41 on Nov 21, 2020 19:02:53 GMT -5
pepperhead212, Now that looks good. Good thing we are 2800 miles apart, probably be knocking on your door!
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Post by farmerjack41 on Nov 21, 2020 19:04:28 GMT -5
Thinking its going to be mashed taters and fried ham tonight.
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Post by september on Nov 21, 2020 23:43:19 GMT -5
Third night of eating off a big venison roast from the crockpot.
Night one - roast slices on mashed potatoes and gravy, side of sweet corn and tossed salad. Night two - part of leftovers cubed in a stew with carrots, celery, green beans, and peas, over rice. Night three - last remnants chopped in a vegetable barley soup, enough left for lunch tomorrow.
That was a big hunk of meat. But time for something else tomorrow!
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Post by brownrexx on Nov 22, 2020 8:26:16 GMT -5
Baked potato topped with left over chili and cheese. Have not had this meal for a long time. It was good.
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Post by brownrexx on Nov 23, 2020 18:04:31 GMT -5
Tried a new recipe tonight - Jambalaya. I would not say that it was great but it was good. Hubby really liked it but I was not that thrilled with the smoked sausage. I liked the chicken and shrimp better.
Left overs for tomorrow night.
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Post by Laura_in_FL on Nov 24, 2020 15:02:39 GMT -5
You should try it again with real Andouille sausage if you like a little spice.
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Post by pepperhead212 on Nov 25, 2020 0:20:30 GMT -5
I made a delicious gumbo type dish tonight, in the IP, with some leftover ham and okra, from the freezer, a can of diced tomatoes, and onion, bell pepper, garlic, thyme, cloves, bay, and hot pepper. I also used toor dal and some leftover brown rice, and added some fish sauce, for salt, and that flavor it added was a plus. I cooked it for 2½ hrs. on slow cook high, and the lentils were done, but still had some texture - toor dal is another, like channa dal, that keeps its shape longer, without turning mushy. The rice sort of disintegrated - no big deal, but I probably should have put it in much later, since it was already cooked. Gumbo type dish, with a pint of okra, brown rice, and toor dal. by pepperhead212, on Flickr
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Post by brownrexx on Nov 25, 2020 9:01:27 GMT -5
You should try it again with real Andouille sausage if you like a little spice. I have actually eaten that one and didn't like it either. I just don't like that type of preserved meat I guess. Last night I heated up the left overs and added a carrot side dish that I have never tried before. I had a nice dill plant still surviving in the garden so I boiled some of my cut carrots from the freezer and then added some butter and fresh dill. It was really good. Carrots, Butter & Dill by Brownrexx, on Flickr
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Post by Deleted on Nov 26, 2020 5:49:12 GMT -5
The dill is good, but butter and cooked carrots were items always meant to be together! Try a small amount of thyme instead of dill , with the butter, quite good too.
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Post by pepperhead212 on Nov 29, 2020 21:36:49 GMT -5
Friday, a friend brought me a bag of turkey - all the dark meat from his TG turkey, since he and his wife had nobody else this year, and his wife won't touch dark meat! lol Yesterday, when I started to try to pull the meat apart, I realized that it was quite dry, so I waited until early today, and put it all in my Instant Pot, with salted water to cover, and put it on low cook, low, which kept it at about 165° - enough to moisten the turkey, and tenderize the turkey. After about 2 hours, I removed all of the turkey from the liquid, strained the broth, removed most of the fat, and had 10 c of broth. Eventually, I got 20 oz of turkey meat for the freezer, and about 10 oz of meat, which I used in the soup. After pulling all of the meat from the bones, I returned all the bones and other scraps to the IP, then covered with 4 c of broth, plus enough water to cover, then put it in pressure cook mode for 1 hr, to extract as much as I could from the scraps. Still cooling now. While separating the meat, and vacuum sealing it, and before cooking the scraps, I cooked a bean soup, using 6 oz broth, a pound of great northern, 3 c leftover cooked brown rice, and a little red lentils at the end, to thicken it. I started with a mirepoix of a medium onion, a leek from the garden, a celery stalk, and a carrot, chopped up, and sautéed in ghee for 7 or 8 minutes, then added a tb of garlic and about 3 tb tomato paste, a tb of red miso, a tb each of chopped fresh sage and rosemary, and cooked another minute, then added 6 c broth and 1 lb great northern beans. I adjusted the salt (didn't need much more), added a tsp. of black pepper, 6 whole smoked serrano peppers, then pressure cooked it for 20 min, then released naturally. Then I added 1/4 c red lentils, to thicken it some, about 10 oz turkey meat, and 2 1/2 c leftover brown basmati. Then I put it on sauté, to bring it to a simmer, then switched to slow cook high, and cooked 20 more minutes. Stirred in another 2 tsp of chopped fresh sage, and it was ready to serve. Made almost 4 qts of soup! Bean soup, with some of the TG turkey. by pepperhead212, on Flickr
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Post by brownrexx on Nov 30, 2020 15:44:03 GMT -5
I used the last of my turkey left overs and made pot pie's. The recipe made enough for 2 big pies and I still had some filling left so I made 4 little top crust only pies. The little pies and one of the the full sized ones are in the freezer for later but we ate half of the other pie last night and will have the other half tonight with a garden salad. I still have lettuce in my garden for the salads and the pot pies contained my garden carrots, corn, peas and lima beans from the freezer and also home grown potatoes. Turkey Pot Pie by Brownrexx, on Flickr Turkey Pot Pie by Brownrexx, on Flickr
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Post by paquebot on Nov 30, 2020 18:05:01 GMT -5
Supper the past two nights was the same. Grilled salmon, mashed potatoes and chicken gravy, peas, dinner roll, and black tea with two honey. Hospital fare still good but what used to be 2" wide strips of salmon have shrunk to 1½".
Martin
The truth is more important than the facts.
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Post by Deleted on Nov 30, 2020 18:36:34 GMT -5
Nice looking filling BR, thick!!
Martin, are you in the hospital and if so, what for? !
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Post by bestofour on Nov 30, 2020 19:48:23 GMT -5
When my husband was in the hospital in August the food was great and plentiful. I ate half of his every meal. Tonight was fried chicken, baked potato, green salad.
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Post by domination2580th on Nov 30, 2020 20:52:34 GMT -5
Tonight I made homemade spaghetti using the canned tomatoes from this last year!
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elkhound
Junior Member
Posts: 63
Joined: July 2020
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Post by elkhound on Dec 1, 2020 4:04:36 GMT -5
Martin i hope you get to feeling better and get home soon. i know this is supper thread but heres a picture for you...martin garlic planted first week of nov. under cloth in main garden this year.i am resting my back to eden woodchip pile since i have really pushed in amount of times i grew garlic in it with very limited rotation.but any how...garden season 2021 is under way it seems !136 in ground so far but will be putting in another 150ish in 2nd bed.
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Post by paquebot on Dec 1, 2020 8:59:18 GMT -5
Elk and Imp, I'm home. Told the staff to get me out and allow sick people in!
Martin
The truth is more important than the facts.
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Post by Deleted on Dec 1, 2020 12:34:24 GMT -5
Sending you a big hug, Martin, and hoping you stay well!
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Post by Deleted on Dec 1, 2020 12:38:54 GMT -5
Back to food, I finally gagged down a cotto salami sandwich yesterday, had only been able to tolerate fluids the last few days. Avoiding the hospitals as they are just knee deep in covid problems, and besides, if admitted, who would take care of my cats?!! LOL
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Post by brownrexx on Dec 1, 2020 17:50:09 GMT -5
Sorry you are not feeling well @imp
Tonight I cooked some coconut crusted tilapia which is made fresh and then frozen at my local family owned grocery store with a seafood market. I can't make it taste like that so why not buy theirs? It is really good and tastes a bit like coconut but also mango.
Sides were cole slaw and cranberry sauce.
I also went out and picked a nice bunch of Swiss Chard, red romaine and green leaf lettuce but tonight's meal was big enough already so I am saving the lettuce for a salad with tomorrow's dinner which will be a pot roast with my home grown potatoes and carrots.
It is so nice to be able to pick beautiful greens on December 1 especially since there is always a Romaine recall dur to contamination at this time of year.
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Deleted
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Post by Deleted on Dec 1, 2020 21:44:41 GMT -5
Thanks, I'll live or I'll die, LOL, and all else will always go on.
Had a very small amount of spaghetti and about 1/2 a dinner salad today. Tasty but filling. Mae me sleepy, so off to bed soon.
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Post by paquebot on Dec 1, 2020 23:35:03 GMT -5
Supper tonight was tater tot casserole. Vegetables were from a 5-gallon mix several years ago. Carrots, potatoes, sweet potatoes, peas, celeriac, onions, and garlic. Meat was ground venison.
Martin
The truth is more important than the facts.
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Post by Laura_in_FL on Dec 2, 2020 8:37:31 GMT -5
Sorry to hear that you're sick, @imp, but I am glad that you're eating again. Hopefully you'll finish getting well soon.
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Post by Deleted on Dec 2, 2020 11:16:20 GMT -5
Oh, most likely I shall endure, LOL, to continue to torment the world, <smile>, but thank you. My mother used to say if you are eating, you aren't dying yet. I've got too much seed to croak off.
Today will be leftover spaghetti, which is better than day of spaghetti even.
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