December 9, 2017 at 4:41 am #10084
Wednesday I pan fried flank steak spirals stuffed with spinach and feta that were on sale at HT. They were really good with mashed sweet potatoes and sautéed tomatoes. Thursday it was potstickers from my visit to Trader Joe’s after we checked out the new IKEA in Jacksonville.
We had the same yucky weather as Joan yesterday- grilled cheese for dinner – cheddar on sourdough with chutney on the bread and avocado and tomato between the cheese – just right.December 9, 2017 at 11:49 am #10092
I’m glad the nearest Ikea is in Kansas City, that’s a DANGEROUS store for me, even if I skip the assemble-it-yourself furniture areas. I bought a wine rack from them that I use to store rolling pins, and I love their cookware.December 9, 2017 at 12:45 pm #10094
Darn! I let my husband talk me into getting rid of the wine rack when we moved. I’ve been wondering how to coral my collection of rolling pins–soon to be increased by a knakkebrod pin for Scandinavian flat bread–that I ordered earlier this week.December 9, 2017 at 12:46 pm #10095
This week I baked cod with panko and grated parmesan. The latter is good with chicken too. I made my own deli roast beef again. I used to use an eye of the round for this but I find the top round roast is tastier especially after I marinate it in teriyaki sauce. Today we will have omelets and potato patties. I baked a lb. of bacon some of which I will use in the omelets. The rest of the bacon will be divvied up into small packages for recipes that call for some bacon. These I freeze in a larger package. Jeff Mauro on Food Network has a good way of baking a large amount of bacon at once.December 9, 2017 at 1:33 pm #10096
I’ve seen a pigeon hole cabinet used to store both rolling pins and rolls of waxed paper, plastic wrap, plastic bags, etc. (I’ve got the rolls and bags in a drawer, but the drawer is full and I’ve actually had to move some of the less frequently used ones to another drawer.)
Sometimes office supply stores have inexpensive cardboard ones for sorting mail that are 3×3 or 4×4.
Here’s the Ikea wine rack I got, it sits at the back of the counter behind my flour bins, so it takes up very little space. I didn’t bother fastening it to the wall, since it has flour bins in front of it.
Ikea wine rackDecember 9, 2017 at 2:01 pm #10097
I added a new cookbook to my bookcase. Mennonite Community Cookbook. Today, I tried their “Barbequed Hamburger.” It’s served on buns, so I thought it’d be “sloppy” like Sloppy Joes. It is not. I think it’s because I drained the grease and juices off the hamburger after it browned. I do that for Sloppy Joes and don’t lose any of the sloppiness. With this recipe, I need to drain off only some of the fat and juices. Tastes good, though. Made it for the freezer.December 9, 2017 at 3:15 pm #10098
If it’s loose but not sloppy, it sounds like what they call a Made-Rite. There’s a Made-Rite at the Amana colonies exit on I-80 in Iowa. There used to be a place in Lincoln that made these (and the best onion chips in town), but it closed a few years ago after something like 5 decades, and is still sorely missed by many of us.December 9, 2017 at 5:23 pm #10099
Saturday afternoon, I began a pot of stew on the kitchen stove, then moved it to the wood stove to simmer the meat, before adding the vegetables and thickening it with regular Clearjel. Stew is a perfect meal for tonight, as we have had 8-9 inches of snow since morning, and it is not over yet. My husband has shoveled the walks and driveway three times. He is now talking about buying his cousin’s snow blower. (That cousin and his wife now spend the winters in Arizona.)
Mike, that discussion about rolling pins and pigeon-holes has started me thinking about the cabinets in our kitchen remodel. Having a place for various wraps other than a drawer would be good.
December 9, 2017 at 5:52 pm #10101
- This reply was modified 1 year ago by BakerAunt.
It is cold here in southeast Georgia 45 now going down to the high 30’s tonight, so I’m simmering Cincinnati chili on the stove.December 9, 2017 at 6:23 pm #10102
Last night we had ribs and potatoes roasted on the grill, with asparagus frozen from our garden last spring. Tonight, we have 2 inches (so far) of snow on our deck — no grilling here. So we had turkey soup with lots of veggies added and Deli Rye Rolls.December 9, 2017 at 6:38 pm #10104
Mike, yes, the Barbequed Hamburger is loose but not sloppy. But I’m confused. Is Made-Rite a type of cooking, or a restaurant?December 9, 2017 at 8:23 pm #10106
Sort of both. Around here a made-rite (without caps) is a seasoned loose ground beef sandwich, Made-Rite (with caps) is a small fast food restaurant chain featuring that type of sandwich, which they call a burger, though I don’t think of them as burgers. I’ve seen them called tasty or tastee sandwiches, too.
One recipe for them is interesting for those on a low fat diet. You brown the ground beef, rinse it in boiling water, and then add spices. The boiling water removes most of the melted fat, so what’s left is fairly low fat.
Nebraska is also home of the Runza, which has ground beef, cabbage and onions baked inside bread, often with other flavorings. Pirogis are similar sandwiches common out east.
December 9, 2017 at 8:37 pm #10110
- This reply was modified 1 year ago by Mike Nolan.
Hello! I’m back after not posting for a while. It’s hard to cook for two or one and half (my mother has a very small appetite so things last a long time here). This week I made spinach and vegan ricotta manicotta with meat spaghetti sauce. On Tuesday, made ham fried rice with corn and peas. The Costco here in Seattle, also has rotisserie chicken leg quarters (8 leg quarters for $5) and I freeze each piece. It’s enough for my mother and I with the fried rice as a side dish. Yesterday I picked up some fresh rock cod fillets and a salmon fillet for next week.December 9, 2017 at 8:42 pm #10111
Navlys, I forgot to mention that you can freeze your cooked cranberry sauce. I do that all the time and when I freeze it, I place it in 1 cup containers. I use it to make Italiancook’s Banana Cranberry Sauce Bread.December 9, 2017 at 8:49 pm #10113
Many meals I make wind up feeding the two of us for supper and lunch–sometimes several lunches. Some recipes just don’t work well if you try to scale them down too much. Try making meat loaf for two, for example. When I make Vienna bread, I make two 14″ loaves each weighing about 25 ounces before baking, then I cut each loaf in half and freeze them. Even then, sometimes a half-loaf will go bad before we eat that much bread, but at least that’s better than throwing away 2/3 of a full loaf.December 9, 2017 at 10:17 pm #10115
I know, Mike. I’ve figured out that a 9×5 loaf of bread will last us about a week and that’s with me eating 4 slices a day (2 for breakfast and 2 for lunch). I’ve figured out that the sliced deli ham is a perfect sandwich protein. Anything bigger than that loaf, I end up throwing part of the bread out that has become moldy.December 9, 2017 at 10:39 pm #10116
Fend for yourself tonight.Hubby made him a bowl of soup and I had banana sandwich with a glass of milk.December 9, 2017 at 10:50 pm #10118
Today I made a pork rib roast and roasted potatoes and sweet potatoes. I cut the sweet potatoes a bit smaller then the white, tossed them with avocado oil and roasted them at 400 degrees. They came out great and didn’t take too long to cook. I put them in the oven shortly before the pork was done and they finished while the roast was resting.
You must be logged in to reply to this topic.