December 3, 2017 at 3:06 pm #10006
We’re having delicious leftovers tonight, but for those of you cooking Sunday dinner, here is the thread.
Users who have liked this topic:December 4, 2017 at 5:33 pm #10015
I made a sheet pan chicken Parmesan with broccoli that was really successful. It’s nice to have leftovers after work today- the start of my first full week.
Users who have liked this topic:December 4, 2017 at 8:50 pm #10018
I made a small pork roast today. Also made some roasted potatoes in a cast iron skillet, they came out pretty good.
Users who have liked this topic:December 4, 2017 at 10:17 pm #10024
Sunday morning I was making pancakes and boy did I screw them up!I was in a hurry got flour.salt,sugar,oil,egg,buttermilk and was suppose to use baking soda but I grabbed cornstarch.mixed them up and after they cooked they were thin as a quarter pale in color and almost rubbery.Took me awhile to figure out what I did,trash can was happy lol!
Tonight I made pork tenderloin ,mashed potatoes and cooked carrots.
Users who have liked this topic:December 4, 2017 at 11:16 pm #10025
You can make a pretty good gluten-free crepe with cornstarch instead of wheat flour, but it sounds like the texture of these was unpalatable.
Users who have liked this topic:December 5, 2017 at 8:02 am #10027December 5, 2017 at 8:32 am #10028
Joan–oh, yes, we’ve all had that experience of somehow getting our hands on the wrong ingredient….
As I’ve said before, anyone who has not made a mistake in the kitchen either does not cook or bake or is fibbing.
Users who have liked this topic:December 5, 2017 at 9:37 am #10029
Well, I made the turkey breast in the crockpot which I alluded to in an earlier post. I wanted to recreate a Thanksgiving feast with mashed potatoes, stuffing, green beans, cranberry sauce etc. Unfortunately my new crockpot cooks really fast on low and the turkey timer popped earlier than expected. The recipe called for 6-7 hours which was right on in my former crockpot and the turkey was done in 5. It was also a little dry which means it was probably done earlier. Grrrrr…..!
By the way can cranberry sauce be frozen?
Users who have liked this topic:December 5, 2017 at 9:59 am #10030
Have you ever had a blitz? Same ingredients, different toppings.
Users who have liked this topic:December 5, 2017 at 11:42 am #10031
I would guess that cooked cranberry sauce could be frozen. I always make one with raw cranberries, which might not work for freezing.
Users who have liked this topic:December 5, 2017 at 12:35 pm #10033
Joan, A few years ago I bought a bag of buckwheat flour from KAF. Eager to make pancakes I carefully followed the directions on the package. While they were on the griddle something didn’t look right. I plated them, put on a little bit of butter and some real maple syrup. Tasted flat and the texture was dense. Then I figured it out, I forgot the baking soda.
Users who have liked this topic:December 5, 2017 at 3:31 pm #10034December 5, 2017 at 4:08 pm #10035
I have a question, I’m not too experienced with cooking sweet potatoes. I want to cube some in appr 1 inch pieces, along with white potatoes, toss them with oil and roast them together. Am I correct in thinking they will cook at the same rate, both be done at about the same time?
Users who have liked this topic:December 5, 2017 at 5:20 pm #10036
Riverside Len I don’t know as I cook mine either in the oven,microwave or boil.
Tonight I made potato soup,fried 3 pieces of bacon crisp removed and chopped up put back in pot with celery,onions and carrots chopped fine,had no chicken stock so I added water and 3 chicken bouillon cubes,cooked that till done then added 3 cubed potatoes till done and added cornstarch to thicken up and a splash of milk was so good.
Baker Aunt,Riverside Len I agree with you there’s stories to tell of cooking mistakes or accidents.
Users who have liked this topic:December 5, 2017 at 5:52 pm #10038
Riverside Len–I have done pan chicken with both regular potatoes and sweet potatoes (not together). They do seem to roast in the same time as long as they are cut to the same size.
Users who have liked this topic:December 5, 2017 at 7:20 pm #10039
Tuesday morning, I put the bones from the Thanksgiving turkey (they were in the freezer) into a large pot, along with savory spices, some chopped celery, and some parsley, and put it on the wood stove to simmer. Some broth was used in the dinner meal, some is for soup later this week, and some will be frozen.
On Tuesday evening, I tried a new recipe, “One-Pan Pork Loin Roast Dinner,” from a recent special collector’s edition of Cook’s Fall Harvest Recipes, p. 22. The roast cooks in a heavy Dutch oven in the oven, then the meat sits covered while the rest of the vegetables and barley are finished stove top. I was forced to make some substitutions, since the only grocery store in town did not have pearl barley (?!) only quick barley. Less surprisingly, the store did not have Swiss chard–or any fresh slightly bitter greens. I found collard greens in the frozen food section, so that is what I used. I was uncertain about putting the pot on the very lowest oven rack, so I put it on the next lowest. That may have been a mistake, as it added about 40 minutes to the roast’s cooking time, but since I did not have the pearl barley, I was worried about the grains sticking. It came out well, albeit perhaps slightly mushy due to using instant rather than pearl barley. I will make it again.
Users who have liked this topic:December 5, 2017 at 7:38 pm #10042
Navlys, my new crockpot cooks faster too. I’ve started using my Chef alarm from thermoworks to monitor my cooking time. I put it in a chicken breast, set it for 163, and turn it on manual low. When the alarm goes off I know it’s ready. Most of my recipes say 4-5 hours for the chicken and mine’s been done in about 3½.
Not the convenience of cooking all day, but at least it takes care of an afternoon.Like 4+
Users who have liked this topic:December 5, 2017 at 7:58 pm #10043
Our gut feeling is that the sweet potatoes would take longer to cook than white potatoes, mostly because sweet potatoes are usually cooked until they’re really soft.
I made baked pork chops tonight with apples, cinnamon, nutmeg and a butter/brown sugar sauce, good, but maybe a bit too sweet for my taste. Pork chops are on sale through tomorrow, I may go get some more. My wife suggested an orange juice and cranberry/craisin combination.
The new generation of countertop cookers aren’t really crock pot slow cookers any more, I saw an ad for one that claimed it made some meals in 30 minutes.
Users who have liked this topic:December 6, 2017 at 5:12 am #10045
Mike, I think that’s the new gadget they call an Instant Pot it’s supposed to be some kind of combination slow Coker, rice cooker and pressure cooker. Some people swear by them, but I’ve read articles from others who say they’re not all they’re cracked up to be
Users who have liked this topic:December 6, 2017 at 8:54 am #10052
My very favorite roasted veggie pan includes: sweet potato, white potato, winter squash (any kind), carrots, parsnips, onions (and I may be missing something; turnip anyone? not at my house!). They are all cut into about the same size pieces, about 1/2″ to 1″, and in about equal proportions. Some veggies may be a bit softer than others, but not much, hardly noticeable. I just drizzle with olive oil and toss with sea salt. I generally don’t use any seasonings, perhaps a fresh rosemary or thyme sprig, preferring to let the flavor of each vegetable shine. I have frozen the leftovers and reheated briefly in a hot oven – not as good as fresh, but quick and easy.
Users who have liked this topic:December 6, 2017 at 9:34 am #10055
When I checked out Clark Howard’s website this morning, I found an article about Instant Pot. Since it’s been mentioned here, I’m putting a link to the piece below:
Users who have liked this topic:December 7, 2017 at 1:19 pm #10061
Here on the lake, we had the season’s first snowfall this morning. It was rather light, but it stayed on the ground and sidewalk for a time as it is in the 20s today. It was a perfect day to make Ground Turkey and Black Bean Chili, my adaptation of a recipe from Bon Appetit (April 1993) in the “Cooking for Health,” column by Richard Sax and Marie Simmons. It has long been a favorite, and finding a bag of 6 red bell peppers in a bag for 99 cents at the grocery store put it on the list to make this week. My version is milder than the original, as I reduce the chili powder from 4 to 1 tsp. and delete 2 tsp. of cumin. I do add a dash of cayenne. I also use additional broth and add 3/4 cups brown rice. I started it on the kitchen stove, but once all was combined, I put it on the wood stove to simmer for an hour.
Users who have liked this topic:December 7, 2017 at 9:16 pm #10065
Roast salmon with spinach and mushrooms.
Users who have liked this topic:December 7, 2017 at 10:12 pm #10066December 8, 2017 at 10:12 pm #10081
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