December 31, 2017 at 2:42 pm #10436
We have plenty of leftover turkey pie for dinner, but for those of you who are cooking this New Year’s Eve, here is the thread.December 31, 2017 at 7:59 pm #10444
I tried a new recipe that I had bookmarked from skinnytaste.com. It’s a slow cooker Moroccan Chicken & Olive Tagine. It’s a definite keeper. I used chicken breasts instead of thighs and after they were cooked, I chopped them up and tossed the chicken back in the sauce. Lots of healthy cooking on that site, so I’m planning to explore the site some more. Tuesday, I need to start my two week refresh on South Beach to get back on track.December 31, 2017 at 10:59 pm #10450
Made a pot of Brunswick Stew which will be enough for several days.January 1, 2018 at 6:38 am #10451
I decided to try something new with a boneless Beef Chuck. The Washington Post gave the same recipe for use in a slow cooker and a pressure cooker. I cut the 3 lb roast in half and tried it in both. The Pressure cooker cooked for 15 minutes at pressure and then sometime as it cooled down naturally. The slow cooker was allowed to cook on slow for 9 hours. I will be eating the results today after removing the fat. Normally I remove all fat before starting but this time I left it in for taste and to have a whole chunk of beef.
Here is the whole article that led me on and the recipes
One of the annoying things about this recipe is it calls for Lapsoung Souchong Tea, which is horribly expensive — not as expensive as some seasonings but the minimum amount was 1/4 pound which ran to $20.00 This is part of my N.Y resolution to try new things and get out of my rut.
Has anyone cooked regularly with pressure cookers? Mine is the stove top variety and not the electric type. What does it do badly? What does it do well?January 1, 2018 at 8:58 am #10454
I made Chicken Fried Rice for the freezer this morning, with one lunch held in the fridge. In a few minutes I’m going to make The Neely’s (Food Network) Broccoli Soup for the freezer and dinner.January 1, 2018 at 9:49 am #10457
cwdesign, thank you so much for posting about the Moroccan chicken recipe. I love to cook in my tagine! The traditional flavors are so different from what I normally use – cumin, cardamon, coriander, cinnamon, nutmeg, etc. I’m going check out the recipe and site right now!January 1, 2018 at 10:25 am #10458
chocomouse, will likes this recipe cuz it’s not as sweet as othersJanuary 1, 2018 at 9:30 pm #10461
For New Year’s Day dinner, I again made the “One-Pan Pork Loin Roast Dinner” that I first made the week of December 3. (The recipe is in Cook’s Fall Harvest Recipes, p. 24.) This time I had pearl barley (ordered a case!), and the consistency is much better than with the instant barley I had to use the first time. I again used frozen mustard greens, and I used a whole butternut squash rather than a half. In addition to tasting delicious, it makes a stunning presentation on the plate. It is a perfect dinner for a day when the temperature did not get above 4F, and it is now below 0.
January 1, 2018 at 11:07 pm #10463
- This reply was modified 5 months, 2 weeks ago by BakerAunt.
No cooking here today,more of the Brunswick Stew.Broke tradition ….no blackeyed peas for New Years day.January 2, 2018 at 12:18 am #10465
Today I made a pork rib roast. I seasoned it with a little kosher salt, garlic powder, black pepper and maple sugar. It came out great. Also made fresh green beans, diced roasted sweet potato and noodles.January 3, 2018 at 7:39 am #10470
Skeptic7: How did the two roasts come out, and what did your comparison suggest about crock pot vs. pressure cooker? How was the tea flavoring?
I also get irritated with recipes that call for an unusual and often expensive ingredient. It’s worse now that I live much further away from well-stocked stores. (I’m still hoping to find Wolfe’s medium kasha when we travel so that I can try Dorie Greenspan’s Buckwheat Bars recipe–not to mention her other two Buckwheat cookie recipes.) I usually want to know that I can use such an ingredient in other recipes. When I needed Chai tea for a Bundt cake recipe from Bake from Scratch, I bought the KAF chai seasoning, since KAF has a couple of recipes I can also try, and I’m not a chai tea drinker. I wish that recipe writers would 1) Explain exactly why it must be that ingredient (Greenspan does), 2) Where it can be ordered if it is not readily available, and 3) What a possible substitution might be.January 3, 2018 at 10:44 am #10474
I am cleaning out the freezer for our annual trek to a warmer climate so I am going to try Milk St.’s chicken salad recipe with miso. I bought some miso at the Asian market and now I have to find something to do with it.January 3, 2018 at 4:26 pm #10475
Navlys, I hope you are plannng to go to a warmer clime than SE Georgia. We’ve had freezing temperatures for the last few days- 18 degrees yesterday – that’s Massachusetts weather to me! Lots of ice and black ice here, loss of power. People couldn’t get over the causeway to come to work. We had to close the Market where I now work and head over to the hotel to fill in. We were supposed to get flurries but they haven’t appeared – it snowed in Savannah and Jesup, GA which is just NW of us. It should be back in the 50s next week.January 3, 2018 at 6:58 pm #10476
Dinner tonight was boneless pork chops, with an orange-cranberry raisin sauce.Like 4+January 4, 2018 at 11:15 am #10477
CW Sorry to hear about your weather. We will be going through Georgia on our way to Florida. My in-laws go to Pawley’s Island S.C. for the winter to escape the N.H. snow. They were supposed to fly out of Boston at 5am. tomorrow. The weather in S.C. isn’t looking too good either.
Ps. Really liked the chicken salad with miso.January 4, 2018 at 9:49 pm #10484
Today I made a big pot of chicken noodle soup, the only salt I added was 1/8 teaspoon in the noodles. The stock was from my freezer, and may have had some salt in it, but not a lot.
I used pepper, thyme, sage, dill, parsley and basil.
I used some chicken breasts from the freezer, I think it would have been more flavorful if it had some dark meat. I’m going to try adding some mushrooms to half of it for tomorrow.January 5, 2018 at 2:56 pm #10501
I tried something new with my turkey soup this year. I needed to make it but was not going to be home all day to simmer on the stove I decided to try making it in the crockpot. Obviously I couldn’t put the whole carcass in so I layered in my vegetables and broke up half the carcass. Then I tossed in the leftover gravy and added 2 quarts water. I set it on low for 10 hours. I think it’s my best stock ever. It never boiled and it had a lighter flavor, but definitely turkey. I find that turkey stock can sometimes be too heavy.
On a side note, I did not add any salt, either to the stock or the actual soup with vegetables, herbs, noodles and turkey. I figured there was enough from seasoning the turkey when I roasted it – I was right.January 5, 2018 at 4:05 pm #10505
The two pot roasts were both delicious and I ate them with rice and a green vegetable which allowed their flavor to be undiluted. A friend came by New Year’s day to participate in the tasting process. The tea is strong enough to add real flavor, its a rich smoky taste when drunk as a beverage. I found that the onions in the slow cooker were noticeably browner, and the beef itself somewhat more tender. The pot roast in the pressure cooker had a little less flavor and was slightly tougher. The differences were minimal. I think both roasts could have used more flavor and I should have just cut up all the orange peel and half the orange and thrown it in, instead of just grating the zest for a more subtle flavor.
I noticed the recipe called for “white balsamic vinager” which I didn’t remember at the grocery store so I put in a herb and lemon vinager instead.
Both versions left the onions soft and soggy and unfit for anything other than sauce. I’d like to try another pot roast with other vegetables to cook down to a puree — tomatoes, carrots, celery, parsley, garlic and onions would give an Italian tone to a pot roast.
I am finding that cold pot roast can be thinly sliced and gently warmed up. At the moment I’m eating this with left over rice, but it would go well with mashed potatoes.
I would use a pressure cooker for a pot roast again but I wouldn’t use it on any vegetable that I didn’t plan to reduce to a pulp.January 5, 2018 at 5:18 pm #10516
Didn’t cook much – worked over the New Years and have been eating leftovers and stuff from the freezer. I did go to the Asian grocery store yesterday and totally stocked up on the veggies so I can make various stuff the next couple of days. Right now I have some beef shanks in the slow cooker, will braise it with daikon radish chunks for dinner tonight. Last night I bought some soy sprouts and sauteed that with just chicken broth. Had that with a roasted duck and rice. I also bought a chunk of taro root and will cook that with some ground pork. Also bought some lotus root to try to stir fry. I remember my mother cooking lotus root with pork in a clear soup base so this will be something new.January 6, 2018 at 1:24 pm #10533
For lunch today I took some of the chicken noodle soup I made the other day and added some sauteed mushrooms. Definitely perked it up a bit, and I made a note to add mushrooms to the 3 quarts of it that I froze.
January 6, 2018 at 5:21 pm #10545
- This reply was modified 5 months, 2 weeks ago by Mike Nolan.
For Saturday’s dinner, I made Dilled Salmon and Couscous (recipe on this site), which we will have with a side of peas from the freezer.January 6, 2018 at 7:38 pm #10555
Dinner here was a NY strip steak, with sauteed mushrooms and baked potato, with blackberries for dessert. The margarine and sour cream on the potato were the majority of the sodium in the meal, but it was still fairly low sodium.January 6, 2018 at 10:21 pm #10560
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