January 7, 2018 at 11:55 am #10570
I’m making soup on the wood stove for a late lunch, and for lunches throughout the week. It’s my usual throw together of carrots, onion, celery, (yellow) bell pepper, garlic, ground turkey, Bob’s Red Mill Vegi-Soup (mixture of lentils, split peas, and a bit of barley), along with additional pearl barley. I use my own chicken/turkey stock from the freezer. The seasoning this time is Herbs de Provence from Penzey’s (salt-free, by the way). I’ll add some minced parsley near the end of the cooking time.January 7, 2018 at 8:59 pm #10585
I made BBQ out of left over pork tenderloin and fries tonight.January 7, 2018 at 11:42 pm #10591
I did all my big cooking at the end of last week. Froze some of the dishes so will be eating out of the freezer for the rest of week. Other than cooking fresh veggies for sides, I think that will be the most of my cooking this week. Tonight I did a quick stir-fry with lotus root and sugar snap peas to go with the leftover braised taro root.January 8, 2018 at 6:41 am #10593
Well I’m cleaning out the fridge and freezer and made a meaty tomato sauce to serve over sausage filled pasta pillows. I almost emptied my spice cabinet and threw “everything but the kitchen sink” into the sauce. Very tasty.
I also bagged some of almost every spice I have in my pantry. Pfew!!!January 8, 2018 at 2:50 pm #10598
I roasted a chicken. I stuck an orange in the cavity (usually I use a lemon but I didn’t have any lemons) and I rubbed butter and salt on the skin.
I also made a bistro steak. Bistro is what they call the cut and not a “bistro” recipe. It’s kind of confusing. It is from the teres major which is from the shoulder and sometimes called a shoulder tender. It looks a lot like a tenderloin but is a third the price. The only place I have seen it around here is Whole Foods. It’s a nice, tender piece of steak that has good flavor.
I use these for dinner and then use the leftovers for lunches.
Then I made pizza for dinner. Pizza has become our standard Sunday dinner. I usually will make a big batch of dough that will last for two to three pizza nights. I make five pizzas and save some for lunches on Monday.
My wife has a ground turkey recipe for me to make tonight. I hate the texture of raw ground turkey so shaping patties will not be pleasant.January 8, 2018 at 4:56 pm #10599
I get annoyed when stores label cuts with non-standard names that don’t give you any idea what primal it comes from. I once saw a big hunk of meat in one of the local stores called a ‘steamship roast’. It was in the evening after the butchers had left for the day, so I couldn’t ask anybody what it was. I did eventually find it but it is not a recognized cut. (It’s the round with the rump cut off, which explained why it was so big.)
I looked in my meat cutting books and did not see bistro steak as a recognized cut from the teres major muscle in the shoulder. It is sometimes called a petite tender or the shoulder tender.
Here’s a page on the teres major.January 9, 2018 at 9:44 am #10605
There are two Whole Foods (WF) in town, one with a more skilled butchery than the other. The more skilled butchers have always had bistro steaks and they are labeled as such without the teres major designation. When I was working there I tried finding it on the internet only to find recipes for how to cook steaks like in a bistro – not very useful for helping customers. My more knowledgeable colleagues told me where the cut was located and using diagrams of cattle I figured out where it was from and what it was called.
The second Whole Foods only began carrying this cut recently and they actually have it labeled “teres major” bistro steak but they do not know what the “teres major” is. The people there are good people who try to provide customer service but very few of them go home and study after work (a few in the specialty department do).
I bought roasted turkey and roast beef for my kids lunch. Now I am buying chicken breast and bistro steaks and roasting them myself. It saves some money and I have a little more control over what I am feeding them. And they do not know the difference.January 9, 2018 at 10:03 am #10606
After looking at the amount of sodium in the sliced deli meats at the store, I’m thinking of doing my own turkey breasts, I just wonder how much sodium they’ve injected into it?
How do you slice it?January 9, 2018 at 10:39 am #10607
The turkey breasts we had didn’t have any sodium injected in them according to the packaging.
I have been slicing short slices diagonally against the bias. I may try slicing it the long way to get longer strips.January 9, 2018 at 1:25 pm #10608
Lunch meat is a quandary. After all the discussion on nitrates, I switched to nitrate-free lunch meats–fine, if refrigeration is close by–but not a good idea if it is not. I then worried about the salt–and the fact that it usually took at least three slices to make a decent sandwich. I finally gave up on lunch meat but will buy the nitrate-free salami for pizza (but the salt is still an issue there).
The healthy choice is to cook your own meat and slice it–and to watch out for whether it has a sodium solution injected into it.
January 9, 2018 at 1:33 pm #10610
- This reply was modified 10 months ago by BakerAunt.
There was a lengthy article in the NY Time years ago that talked about nitrate-free. It included an interview with the head of Applegate at the time. He said that “nitrate-free” is a USDA designation that the feds require them to use because they do not add chemical nitrates to their meats. They do however, use celery salt as part of the curing process and this has a chemical reaction which causes the salt to produce nitrates so he felt uncomfortable using “nitrate-free” but did so to keep the feds happy.January 9, 2018 at 2:07 pm #10611
Interesting. So, are the Applegate meats actually any healthier? Inquiring minds (and their pocketbooks) want to know.January 10, 2018 at 7:19 am #10621
I cooked lamb loin chops last evening. I guess all this talk about salt is affecting me. After eating one, with no-salt raw veggies, I thought there was a lot of salt in the meat. I didn’t put salt on them. I don’t think they were injected with a sodium solution, but there was definitely something prolonging in them.
I have a large pot of tomato sauce on the stovetop. It’ll cook for 4 hours. Most of it is for the freezer. I want to use some of it for pizza sauce, which leads me to a question:
Is pizza sauce supposed to be thicker than tomato sauce for pasta?January 10, 2018 at 8:36 am #10622
I can’t tell you about whether celery salt is any better for you than nitrates produced in a lab. I would imagine that there are multiple millions of grant dollars and a bunch of articles on that can be written on this topic.January 10, 2018 at 11:44 am #10623
It always seems to me that pizza sauce is just a bit thicker than spaghetti sauce, though I know restaurants that use the same marinara for both.
Most pizza enthusiasts say pizza sauce should be applied rather sparingly. I’ve actually been known to use tomato paste straight from the can on a pizza.
With the salt in the crust, sauce, toppings like sausage or pepperoni and the cheese, pizza is going to be largely absent from my diet. :sigh:January 10, 2018 at 4:00 pm #10633
I feel your salt-reduction pain, Mike. I hope there don’t turn out to be many foods you have to give up completely.
For lunch, I roasted a chicken and served it with rice and gravy. I put the chicken in the pan breast side down. Nancy Fuller of Farmhouse Rules (Food Network) claims that keeps the breast moist. I can’t verify that, because I ate a leg and thigh. I’m planning on making chicken salad with the breasts, so I’ll never know for certain. If it’s cooked with the breast down, the top of the chicken isn’t fit to take to the table whole. The skin stuck to the pan, so the breast meat was exposed when on the plate. The bottom of the roast was beautifully brown, though.January 10, 2018 at 5:19 pm #10638
Today I’m making a batch of chili using ground beef, onions, red peppers, no-salt-added beans and no-salt-added tomatoes, plus some tomato sauce from the freezer. I tastes OK but I think it’s going to need some doctoring with herbs and spices, so far it’s got some pepper, some celery seed and some parsley. I’m thinking about adding a few dashes of tabasco or dried chipotle pepper, but I’ll wait until my wife is home, because I don’t want to go overboard. That may be added at the table. (Many chili powders have garlic in them, so we don’t even have that on the shelf.)
January 10, 2018 at 6:59 pm #10641
- This reply was modified 10 months ago by Mike Nolan.
Tonight, I made the Simple Pot Roast, from the special issue of Cook’s Illustrated Harvest Recipes. I used a round roast, and although I cut the oven time down, I overcooked it a bit, although my husband thinks it is fine. For seasoning, I sprinkled the roast with Penzey’s Tsardust seasoning, and added some rosemary. I also used a tablespoon of tomato paste and a tablespoon of Worcestershire sauce, as well as some red wine vinegar. I added yellow potatoes, small carrots, and halved mushrooms in the last hour.January 10, 2018 at 10:29 pm #10642
To me a pot roast isn’t done if the meat isn’t falling-apart tender. But a (top or bottom) round roast is not one that I would generally use for a pot roast, I prefer cuts like chuck (preferably a 7 bone roast), rump roast or arm roast.January 10, 2018 at 10:32 pm #10643
Tonight I got some ham out of the freezer,made a pot of pinto beans with onions,a little garlic,chili powder,paprika a spoonful of brown sugar and a little and a dash of cayenne cooked with a ham bone,some Italian green beans and macaroni and tomatoes.January 11, 2018 at 7:33 am #10646
I made turkey meatballs from an Otto Lenghi’s Jerusalem cookbook. It had a sauce my wife made but she would not touch the ground turkey. Can’t blame her. Ground turkey is unpleasant and I eat it. It had garlic and scallions and zucchini mixed in. My two boys loved it and one of them though it was lamb. I guess he just assumed it was because of the Otto Lenghi book. If you’ve never seen his they are works of art independent of what they offer in recipes and cooking techniques.
Mike – how much salt do you put in your dough? I’m down to two tsps. for four pounds of dough. If we make the sauce the sodium is low but if we use jarred it’s 340 mg per serving. I may start making my own sauce now to see if I can get that reduced. The cheese is 190 per serving but since it has 16 servings per 16 oz. and the sauce is eight servings per 32 oz jar the cheese is higher.
I like your idea of tomato paste but I’m not sure how that would go over with my family. We actually use jarred marinara sauce unless company is coming and then we make our own. I’ve tried jarred pizza sauce and the ones I’ve tried are sweeter and don’t taste as good.
My wife likes lots of sauce so I tend to be heavy handed there. Also if I suspect a pizza will go into the refrigerator and eaten the next day I use extra sauce because it dries out some.
Next time I make pizza dough I’ll pay attention to quantities. I start with three cups of water then add two tsp. of instant yeast (I use SAF red) and add white whole wheat and cake flour in equal portions. The WWW is KAF and the cake is Bob’s Red Mill and I add flour until it feels right. I also add 2/3 cup of both red flax meal and chickpea flour (both from Bob’s Red Mill). I add a tsp of salt and I am adding in the flour.January 11, 2018 at 8:04 am #10652
I tried a new sheet pan recipe the other day that had a balsamic and herb sauce. We liked the flavor, but not her choice of vegetables – some worked with the marinade, some did not. It called for two sheet pans, but next time I’ll do what I do with my sheet pan fajitas – cook the chicken separately from the Vegas cuz the chicken got over cooked.January 11, 2018 at 8:18 am #10657
Mike–my husband will not let me use a chuck roast because he sees the fat when we are at the grocery and vetoes buying that cut. I cannot seem to explain to him that the fat is necessary for the cooking process and it will “melt” away during cooking.January 11, 2018 at 9:55 am #10663
Have you tried an arm roast? Sometimes I will cut any heavy fat ridges out of a chuck roast.
The ‘low fat’ recommendations are being scaled back, turns out some fat is necessary! `January 11, 2018 at 10:24 am #10667
As I recall, different brands of kosher salt have a different weight per teaspoon, because the size of the salt crystals isn’t standard. But if you measure by teaspoon, you’re definitely adding less salt by weight when you use kosher salt.
The salt manufacturers do not recommend using kosher salt for baking bread, because it may not dissolve as well as finer grained table salt does. It’s OK for other kinds of cooking.
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