July 8, 2018 at 12:47 pm #12884July 9, 2018 at 6:16 pm #12894
I tried a new recipe, with several changes, for dinner tonight, penne with leftover thin sliced pork, broccoli, bacon, and a sauce made of half and half with parmesan. The flavor was excellent, but the texture of the sauce was off, I suspect because I used a pre-shredded parmesan instead of fresh.July 9, 2018 at 6:29 pm #12896
Yesterday I made potato salad using tahini sauce. I made the sauce too thick, lesson learned for next time. It tastes good though. Also made a round roast. So dinner for the next several days are thin slices of roast beef with potato salad, just need to make a fresh veg. Nice easy meals.July 10, 2018 at 5:07 pm #12900
Dinner tonight is Salmon with Couscous and Dill, along with steamed green beans from our garden.July 10, 2018 at 6:14 pm #12901
I made the CI maple roasted pork tenderloin. Loved the sauce but I thought it was a little time consuming. I think I would skip the cornstarch step and brown pork and bake in same pan with sauce.July 10, 2018 at 8:11 pm #12903
Navlys–The CI Maple roasted pork tenderloin recipe that I like to make does not use cornstarch, and it does bake in the same pan as the sauce. It makes a very light sauce. I’ve found that the recipe works best in my stainless steel rather than my Calphalon pan. I always use the dark maple syrup for this recipe.
July 11, 2018 at 3:30 pm #12908
- This reply was modified 1 week ago by BakerAunt.
After lunch on Wednesday, I made “All American Potato Salad,” a recipe from Cook’s Country (June 2006) that I got online (back when Cooks used to send us recipes in emails). It uses peeled Yukon Gold potatoes. I used 1-½ pounds waxy red ones from the farmers’ market and did not peel them. I had adapted the recipe a bit by slightly increasing the dressing. I use green onion, which my husband prefers, rather than chopped onion. It should have chopped celery, but I do not have any. The recipe calls for cutting up the potatoes and cooking them until tender. Then they are drained and put on a sheet pan where they are drizzled with a mixture of dill pickle juice and mustard. (I use Dijon, but the original uses yellow, which I rarely have in the house.) I let it cool for five minutes, then it is refrigerated for 30-40 min. The rest of the dressing ingredients are mixed with chopped dill pickle, onion, and celery, then the potatoes are added. It is refrigerated until well-chilled. I have a note that it is best overnight, but we will have it with dinner tonight.
To accompany the potato salad, my husband will cook boneless pork chops, and we will have more of the wonderful steamed green beans from our garden.July 11, 2018 at 8:02 pm #12918
My all-time favorite dressing for potato salad (which I made yesterday) uses Penzey’s Italian dressing base (NOT Italian seasoning) – it’s wonderful. I sprinkle it (a generous tablespoon for 4-5 medium size potatoes) on the cut up still warm potato and egg pieces, toss it gently, and put it in the refrigerator for an hour more or less. Meanwhile I mix mayo, Dijon, with chopped onion, celery, and bell pepper (any color works). When the potato is cool, I add the dressing. I know you use Penzey’s, so maybe you have some of that Italian base on hand!July 12, 2018 at 4:43 pm #12929
Haven’t been cooking much,eating out of the freezer.I made pulled pork sandwiches from BBQ that was frozen and chips.July 13, 2018 at 2:17 pm #12932
I finally made the copycat version of of PF Chang’s chicken lettuce wraps. (Damn Delicious on Pinterest). The recipe called for grated ginger which I would reduce in future and I would use less salt if any. Very tasty and quick to make.July 13, 2018 at 2:44 pm #12933
If it is overly salty and has a lot of ginger, it may be a pretty close knock-off recipe. :sigh:July 13, 2018 at 2:52 pm #12934
Mike, I don’t think it’s your type of recipe anyway.July 13, 2018 at 6:09 pm #12936
Today I made a pasta salad to be served tomorrow, with small penne pasta, grated carrots, chopped celery, red bell pepper, shallots and grape tomatoes.July 13, 2018 at 7:20 pm #12937July 13, 2018 at 9:32 pm #12938
We had leftover boneless pork chops again. That was deliberate, as we don’t like to cook every night. We had steamed green beans from our garden, which used up the current batch. We had finished the potato salad yesterday, so I sautéed some mushrooms in butter, then added a bit of heavy cream and some pasta water, before mixing them with some spinach noodles and a bit of pepper.July 13, 2018 at 11:08 pm #12939
The last of the BBQ for sandwiches is now gone!!!!Yay!July 14, 2018 at 7:23 am #12940July 14, 2018 at 6:42 pm #12944
Today I made egg salad sandwiches, on mixed grains bread, for dinner. And for snacking, I made Puddingwiches. Does anyone remember them from the early 80s? I made them often for my two children – a nice cold snack on a hot afternoon. Today I used chocolate graham crackers, which I never heard of in the 80s, so I think they made only the “original” grahams back then. For the filling, I beat peanut butter with the milk and added instant, sugar-free chocolate pudding mix. I put them in the freezer for a couple of hours. My grand-daughter came to mow the lawn, and was happy to be a taste-tester! They are delicious!July 14, 2018 at 8:21 pm #12945
Saturday night’s dinner was another stir-fry with buckwheat noodles to use up the remaining three boneless pork chops. I had different vegetables on hand this time, but stir-fry is great for improvisation. I started by sautéing in grapeseed oil some sliced onion separated into rings. I then added large cut chunks of mini carrots. After a couple of minutes, I added chunky sliced mushrooms, then chunks of zucchini (about the size of the carrots). I added the cut-up pork to start warming it, and finally the snow peas. (Both the snow peas and the zucchini came from the farmers’ market in our small town.) I added the pork drippings that I’d saved (pan is deglazed with a bit of white wine and some water), then stirred in the cooked buckwheat noodles.July 14, 2018 at 8:39 pm #12947July 14, 2018 at 8:42 pm #12948
I made fresh chicken salad for a sandwich and chips.
Chocomouse the puddingwiches sounds good.I love cold desserts!July 14, 2018 at 8:55 pm #12950
When we were in Pittsburgh we discovered Blaze Pizza’s classic red sauce has no garlic in it. There’s one in Lincoln that opened recently, so we had that tonight. Nearly every other pizza place in town has red sauce that just reeks of garlic, and their white sauce is usually even more garlicky, despite the fact that a classic Alfredo sauce has NO GARLIC IN IT AT ALL! (In fact, the original Alfredo sauce had no cream in it, either, just cheese.)July 15, 2018 at 1:34 am #12952
You must be logged in to reply to this topic.