April 1, 2018 at 12:25 am #11862
Happy Easter, everybody. I’m making deviled eggs, it just isn’t Easter without them.
Users who have liked this topic:April 1, 2018 at 7:57 am #11863April 1, 2018 at 8:02 am #11867
Last night I hardboiled four eggs. My husband dyed three of them (fourth one has a crack). An egg salad sandwich is on my menu for lunch.
My husband will roast a turkey breast. I usually do a maple-glazed pork loin, but the local store only had very small ones for a rather high price. I will make mashed potatoes and gravy to go with the turkey. We will have to cook up some frozen peas, as the fresh green beans in the grocery looked as if they should have been cooked a couple of days ago.
Users who have liked this topic:April 1, 2018 at 9:25 am #11869April 1, 2018 at 10:50 am #11870
I think we’ll have steak for supper here, I did buy some turkey tenders (the store actually had the ones that haven’t been saturated with a salty broth, so they’re about 90mg of sodium per serving, compared to as high as 600mg for some of the turkey breasts or whole turkeys.) I have been roasting those for lunch sandwiches.
Yesterday they were calling for 2-3 inches of snow, possibly up to 5 inches, but it didn’t really start snowing until about 6AM and is supposed to taper down around noon, so I’m guessing it’ll be more like an inch, maybe two.
Users who have liked this topic:April 1, 2018 at 12:16 pm #11871
We are to get snow and freezing rain tonight and tomorrow. Last M-Th, we got over 4 1/4 inches of rain, the week before that we got 2 inches of rain, the first or 2nd of March we got 5 inches of rain one day and yet another 1 inch. And we had some small rain totals in addition to all of that.
We have spent so many days in the 30s when we should have been 60. Lately, the experts predicted 60+ and we got 40.
Every 7-day forecast shows rain every day. Has been like that for weeks. They said we’ll be cold and wet for the first 2 weeks of April.
Farmers will be planting late for certain.
Users who have liked this topic:April 1, 2018 at 10:10 pm #11876April 2, 2018 at 6:48 am #11877
I bought cube steaks on sale. I buy everything “on sale” and then ask myself what I’m going to do with the items. Any ideas?
Users who have liked this topic:April 2, 2018 at 10:40 am #11878
I never buy ‘tenderized’ meats, because they’re usually made from a cut or grade that they couldn’t sell without the tenderizing process, and I think the tenderizing process shortens the shelf life of the meat.
Chicken fried steak is always a possibility, or you can cut them up into smaller pieces and use them for stews, ragouts, stroganoff, etc.
If I’m going to make something that requires pounding the meat flat, like Steak Diane, I want a good piece of meat to start with.
I used to buy these frozen tenderized veal cutlets, because it was the only veal available locally, but they would nearly fall apart when cutting them up for something like Veal Zurich (veal in a white wine cream sauce). Fortunately, I can get good veal at the Fareway Meat Market that opened last fall.
I tend to buy ‘family pack’ sized cuts and trim them down. I’d buy primal or sub-primal cuts but they’re so big you have to freeze most of the meat after cutting it. Recently I’ve been buying the ‘thick cut’ sirloin. I can get 2-3 days worth of meals from a 1.5 to 1.75 pound steak, plus a bag of trim for my next batch of stock.Like 3+
Users who have liked this topic:April 2, 2018 at 8:56 pm #11883
Tonight we had chicken tenders that I cut from a large breast,fresh turnip greens and turnip roots cooked in smoked ham,potato salad with corn bread.
Users who have liked this topic:April 2, 2018 at 9:21 pm #11884
Joan…I always like to read of your cooked turnips. We love them. Mrs Cindy sent me a huge box of turnips a few years ago. She had a neighbor with a huge turnip patch so she sent me the box of them to enjoy.
Users who have liked this topic:April 2, 2018 at 10:43 pm #11885April 3, 2018 at 10:48 am #11889
I ended up flouring the steaks (cube) and briefly sauteeing in oil with onions. I threw the whole pan contents with celery and beef bouillon and spices into crockpot. It cooked on low for 5 hours. It was tasty and tender. My husband said it tasted like Salisbury steak.
Users who have liked this topic:April 3, 2018 at 6:50 pm #11893
I made a sirloin tip roast (see separate cooking thread) for dinner and baked some potatoes next to the roasting pan. We had a nice salad as well; the grocery store had some pretty good tomatoes on the vine.
This afternoon I made turkey stock on the wood stove with the bones from the turkey breast we had for Easter. With cold weather anticipated near the weekend, soup will be good.
- This reply was modified 2 weeks, 2 days ago by BakerAunt.
Users who have liked this topic:April 3, 2018 at 7:15 pm #11894
We had sausages and buttermilk pancakes with blueberry sauce and fresh maple syrup.
Users who have liked this topic:April 3, 2018 at 7:59 pm #11897
We had tomato soup and cheese sandwiches tonight. I’ve got a pork loin roast I’m probably making tomorrow, but today kind of got away from me.
Users who have liked this topic:April 3, 2018 at 9:13 pm #11901
We had baked pork tenderloin,baked potatoes and butter beans.
Users who have liked this topic:April 4, 2018 at 2:19 pm #11918
I roasted two turkey tenders for lunch sandwiches, and I’m planning to do a pork roast for supper.
Users who have liked this topic:April 4, 2018 at 3:16 pm #11919
I made Curried Egg and Ham Casserole (details in separate cooking thread) and had some for lunch. It makes six servings, so I’ll be eating it for lunch the rest of the week.
Users who have liked this topic:April 4, 2018 at 10:40 pm #11923
We had cold plates today.Tossed salad,tuna salad,pear salad,cheese-n-crackers and jello that I made using pear juice for the cold water part.We like a lot of canned fruit,peaches,pears,pineapple and when I drain them I save the juice for jello,makes it so good.
Users who have liked this topic:April 6, 2018 at 8:24 pm #11963
Today we had left over pork roast. I made a simplified Sauce Robert (I used beef stock instead of demi-glace.) It didn’t come out as thick as a Sauce Robert, nor did I expect it to, since it didn’t have any starch to act as a thickener, but the taste was close enough to the classic version I made two weeks ago that it went very well with the pork.
Next time I roast a chicken, I’m going to try a classic hunter’s sauce, or Sauce Chasseur (mushroom sauce), with the rest of the demi-glace concentrate.
Users who have liked this topic:April 6, 2018 at 10:35 pm #11968
Spaghetti and meat sauce last night and tonight we had left over pork tenderloin,turnips,and corn bread and I made fresh macaroni and cheese.
Users who have liked this topic:April 7, 2018 at 6:50 pm #11972April 8, 2018 at 8:47 am #11976
Last night we had grilled chicken thighs, sliced potatoes drizzled with garlic infused olive oil and sprinkled with Boursin, and cole slaw. Tonight we are pretending it is summer (ha! we got about 2 inches of snow yesterday! some areas near us got over 5 inches) so I’m planning southern style ribs, potato salad, and a green salad from under the gro-lights.
Users who have liked this topic:April 8, 2018 at 11:08 am #11979
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