March 11, 2018 at 4:36 pm #11500
My husband is roasting a turkey for tonight’s dinner (following in Chocomouse’s footsteps from yesterday). I will make mashed potatoes with some Yukon gold potatoes, and we will have steamed broccoli.March 12, 2018 at 2:57 pm #11504
Using up left over lima beans to make lima bean soup.It’s so windy here today so soup is just what we need to stay warm.March 12, 2018 at 4:05 pm #11505
I’m making my eye of round roast today. I’m trying something a little different, I took an onion, cut it into wedges, and placed them beside the roast on the rack, hopefully they’ll infuse some nice flavor into the meat.March 12, 2018 at 7:52 pm #11506
I made mushroom soup today, using a copycat recipe from Souplantation restaurants. It’s my favorite and quick to make. With another nor’easter coming in tonight and tomorrow, we’ll be living on mushroom soup and turkey sandwiches. This is our third major storm in about 7-10 days, although this one is predicted to drop only 10-15 inches, which is considerably less than the 18 we got from the last one.March 12, 2018 at 8:03 pm #11507
The onions made the house smell wonderful and there was a subtle onion taste to the meat, and a slightly more noticeable taste in the gravy I made from the drippings.
We’ve decided we like eye of round better than tri-tip, and it’s usually cheaper per pound, too.March 13, 2018 at 6:51 pm #11511
I made chicken fajitas with corn on the cob and cole slaw. I kinda cheated on the spice recipe but they turned out fine. Easy Peasy too.March 13, 2018 at 9:43 pm #11520
We had tacos tonight.March 13, 2018 at 11:00 pm #11525
We had fried chicken,green beans cooked with potatoes cut up in them and seasoned with bacon,creamed corn and carrot salad with raisins and crushed pineapple.March 14, 2018 at 7:23 pm #11537
Dinner tonight was my Town Meeting Chicken [Turkey] Pie. We have enough leftover for several more meals. I made the biscuits that go on top with half whole wheat pastry flour and Pillsbury unbleached flour. I like that texture and will do it again.March 14, 2018 at 10:44 pm #11542
Today we had fried cubed pork,green butter beans and a tomato,onion and bread casserole.March 15, 2018 at 6:36 am #11545
I made mushroom soup earlier this week. Last night we had venison steak, risotto with aparagus, and beets.March 15, 2018 at 7:30 am #11547
chocomouse, I gather you have power. My brother on Buzzards Bay was still without power. As he was on his back porch checking on the generator, a tree fell on his car and partially, but not badly on his house. Needless to say he was rather shaken as he watched it. Of course it didn’t fall on SIL’s car which is basically dead. I have a photo but I don’t know if I can figure out how to post it here – it’s in my messages. I tried to paste it but all it did was post the label
March 15, 2018 at 10:07 am #11551
- This reply was modified 5 months, 1 week ago by cwcdesign.
OH! Not only did the tree fall on his car, but he had to watch it happen! How terrible. We rarely lose power, because in recent years the power company has kept the tree limbs nicely trimmed back from the lines. Our internet service is down, and no idea when it will be fixed. This last storm wasn’t bad, the snow was very fine and blowing around, so we got about 6 inches. The storm before, we got about 18. In the first storm, about 10 days ago, we had 12 inches. And now the weather channel is talking about the possibility of a 4th next Tues-Wed. But this is Vermont, and I prefer snowstorms over tornadoes, hurricanes, and earthquakes.March 15, 2018 at 10:22 pm #11553
We had hamburger vegetable soup and pimento cheese sandwiches.March 17, 2018 at 12:40 pm #11558
Joan–when you said pimento cheese sandwiches, suddenly I was back in the kitchen in Norfolk, Virginia as a child, while my mother made pimento cheese sandwiches….
The weather today has been rainy, snowy, sleety, and now there are ice pellets. Temperatures are in the 30s this early afternoon, so my husband went ahead and started a fire in the wood stove at lunchtime. Not one to waste a good wood fire, I pulled the turkey bones and those from a chicken out of the freezer, and now I’m making broth to restock the freezer, as I’m down to my last (4-cup) container of it.March 17, 2018 at 1:39 pm #11560
I’m making minestrone today (but with no garlic or olive oil.)March 17, 2018 at 10:09 pm #11564
BakerAunt we love pimento cheese that is homemade as it tastes so much better than store bought.Yep,one of our favorites and glad it made you think of your Mom.
Tonight we had baked ham,turnips,potato salad and corn bread.I also made a pistachio pudding dessert some people call Watergate salad but with no extra nuts,just cool whip,pistachio pudding dry,mini marshmallows and crushed pineapple.
March 18, 2018 at 12:25 am #11568
- This reply was modified 5 months ago by Joan Simpson.
I thought the minestrone came out pretty good, though I think my wife would have preferred I left the summer squash and zucchini out and a finer dice on the other veggies. (Personally, I like veggies big enough that you can see them and bite into them.)
I think if I make it again I may start by making my own vegetable stock, the stock I bought had something in it that I can still taste in the soup, and home-made vegetable stock would have less salt in it.March 18, 2018 at 8:33 am #11569
I usually use chicken stock for my minestrone. I also like the large vegetable chunks.March 18, 2018 at 3:30 pm #11571
Did more cooking than baking this past week. Made pork meatballs w/brown sugar BBQ sauce (had some sauce frozen from previous attempt) to me, the BBQ sauce tasted more sweet and sour sauce than actual BBQ. Also ham fried rice, sauteed shrimp and ham in an attempt to use up a slice of ham steak. I like the Costco Ham Steaks – 3 slices individually packed per package. Last night I made corned beef w/baby potatoes, carrots, and instead of cabbage, I tried cooking some baby boy choy (it needed to be eaten first) in the corned beef liquid. Not bad as I had inadvertently rinsed the meat before cooking it. I think next time I boil the beef, I will add some extra spices and salt. And definitely de-fat the liquid as it was way too fatty and they were sticking to all the potatoes and veggies.March 18, 2018 at 10:59 pm #11599
I tried doing a pot roast with an Italian theme. I sauted onions, carrots, and celery and garlic and put it in the crock pot. I added a large can of salt-free Italian tomatoes and chopped the tomatoes up with a plastic dough scraper. I then browned a 3 lb boneless chuck roast on both sides and placed that in the crock pot. I cooked it overnight for about 8 hours. It started out on high and then then went to low.
I was hoping for a smooth spaghetti sauce and a hunk of meat. I’ve gotten a rather chunky sauce with tomatoes, and carrots still fairly visible. The pot roast is slicing up nicely cold but has chunks of fat that need to be removed, and visible fat marbling. I thought the fat would cook out but it hasn’t.March 18, 2018 at 11:07 pm #11600
No matter how long you cook tomatoes, they don’t turn into a smooth sauce unless you puree them either before or after cooking them. (A stick blender works very well for this.)
Most slow cookers don’t get hot enough to melt the fat out of a fatty roast.March 19, 2018 at 7:03 am #11603
I made a walnut crusted chicken from myrecipes.com on Thursday that we really enjoyed. We both agreed that the dijon mustard in the buttermilk/mustard marinade needed to be increased as well as marinating it as long as overnight. I need to make more of the crumb mixture and probably toast the walnuts for more flavor.
For St. Patrick’s Day, I made a baked casserole of deli corned beef, cabbage and potatoes. I’m glad I know as much about cooking as I do because the recipe had a list of ingredients without telling you how to prep the individual ingredients, nor did it specify in the recipe! For example, it told you to cook the onion (medium) and the garlic (one clove), but did not say to chop or mince. Can you imagine the poor person who might have tried to cook the onion and garlic whole – or not slice the potatoes for layering in the pan? Anyway, it was really good and I will add it to my recipe file with the recipe corrections.
- This reply was modified 5 months ago by cwcdesign.
You must be logged in to reply to this topic.