December 23, 2018 at 3:31 pm #14376
We are having leftovers again tonight. Serious cooking will begin tomorrow.0December 23, 2018 at 4:58 pm #14379
We’re having Steak Diane tonight. Tomorrow we’ll have chili and oyster stew for dinner, my son is doing duck for Christmas, I’ll do the side dishes.0December 24, 2018 at 3:52 pm #14382
Our Christmas Eve dinner will be Salmon and Couscous with Greek Seasoning and microwaved peas.0December 24, 2018 at 9:34 pm #14384
My son prepared the duck today (2 ducks + 2 full breasts), the legs are being done sous vide overnight, the breasts will be steamed and then finished in a pan or under the broiler. He also roasted the bones, I added the giblets to the bones and then made a batch of duck stock. I also have about a cup and a half of rendered duck fat and the deglazed fond from the roasting pan to make gravy with tomorrow.0December 25, 2018 at 2:14 pm #14392
I helped my wife make a trifle today, using the King Arthur recipe for pastry cream.0December 25, 2018 at 6:20 pm #14398
We had dressing,turnips,sweet potato souffle with marshmallow topping,ambrosia,corn bread and chocolate cake.For the meat my husband requested pork chops so that’s what we had,it was all good.
Our son is enjoying all this country cooking he’s getting and I’m enjoying him.
By the way my turnips were already cooked in the freezer and dressing also and it all tasted like I had just baked it so I was very pleased and a lot less stressed.
0December 26, 2018 at 8:50 am #14403
- This reply was modified 2 months, 3 weeks ago by Joan Simpson.
Dinner on Christmas night was shared with my husband, my sister and her husband, a quiet evening. We had roast beast, mashed potatoes with gravy, dinner rolls, roasted Brussels sprouts, and broccoflower salad. We had dinner with our children and grandchildren on Sunday evening, due to individuals’ work schedules. For that, we had ham, pineapple, mashed potatoes, corn, maple candied carrots, broccoli salad, dinner rolls and garlic knots. Dessert was a cookie tray. We had as much fun watching five teen-agers, ages 16, 16, 17, 18, and 20, chat and open gifts as we did when they were toddlers ripping open packages!0December 26, 2018 at 1:29 pm #14404
I made a vegetable soup (onion, celery, carrots from our garden, mushrooms, parsley) with chicken broth and Christmas shaped pasta for lunch on Christmas Day.
For dinner, my husband roasted at 15 lb. turkey (smallest we could find when we bought it before Thanksgiving). I made a “lighter” version of my blue-bag Pepperidge Farm dressing, which means I used a bit more than 1 Tbs. butter (usually I use 8 Tbs.). I cut back the broth a bit so it would not be soggy. It was pretty good, even though my taste buds would have liked more butter. We also had steamed broccoli, before moving on to pumpkin pie.0December 26, 2018 at 3:41 pm #14407
I never bother with butter for stuffing, I use the Pepperidge Farms herb cubes, add some onion and celery that had been boiled in stock for a while and raisins that had been moistened so they plumped up. I also added half a Granny Smith apple to the stuffing I made yesterday.0December 26, 2018 at 9:04 pm #14408
Today I made a small pot of chili.0December 27, 2018 at 1:09 am #14410
For Christmas I made a strip roast. Been having leftovers since.0December 27, 2018 at 5:57 pm #14413
Tonight we had cubed pork,lima beans,rice and corn bread.0December 27, 2018 at 7:24 pm #14414
I used my new spiralizer to make thin onion slices and zucchini and yellow squash noodles, which I sauteed and tossed with olive oil, sliced black olives, and parmesan. The food was excellent, and so much easier to prepare than using my old, hand crank spiralizer. We ate it with pork steaks and mashed potatoes.0December 28, 2018 at 8:09 pm #14419
After having both sons here for a week, we’ve got a lot of leftovers, so we’ll be in leftover mode probably until the new year.0December 28, 2018 at 8:53 pm #14420
We had hamburger on light bread.0December 29, 2018 at 4:20 pm #14421
We are also eating leftovers–and loving it!–but for dinner Friday night, I supplemented the small amount of leftover dressing by roasting a pan of potatoes, cut into cubes and rubbed with olive oil and sprinkled with poultry seasoning. 40 min at 400F worked perfectly.0December 29, 2018 at 5:31 pm #14425
I used my spiralizer to make curly sweet potato fries. We had a 10 minute delay between cooking my fries in the hot oven and my husband cooking burgers on the smoker, so the fries became soggy. For crisp fries, you really need to eat them immediately out of the oven! Next time, I would keep the oven turned on to 400*, ready to put them back in for a couple of minutes before eating.0
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