March 4, 2018 at 2:08 pm #11393
We have plenty of leftover chicken and vegetables for dinner tonight, but for those of you cooking on this Sunday, here is this week’s thread.
Users who have liked this topic:March 4, 2018 at 7:05 pm #11398
I made a 2.4 pound tri-tip roast today, I sprayed it with oil, dusted it with a little basil, pepper and onion powder, and roasted it at 425 until it was 145 at the center.
The hardest part was figuring out which way the grain went so I knew which direction to slice it. 🙂
I got enough drippings to make some gravy. Gravy without salt is kind of flat, though.Like 3+
Users who have liked this topic:March 5, 2018 at 6:40 pm #11400
Monday night’s dinner was one of my stir-together dinners. I started with chopped orange bell pepper and sliced mushrooms, which I sautéed in grapeseed oil. I cut the rest of the chicken into small pieces and added it, then broccoli florets. I had frozen the drippings from about ten days ago, when we had roast chicken legs with maple syrup and sweet potatoes. I skimmed off the fat and added it to the vegetables. I cooked soba noodles, and tossed them with the meat and vegetables. I added sliced green onion right before serving.
Users who have liked this topic:March 5, 2018 at 10:10 pm #11401
We had fried bacon,steamed cabbage with fried bacon,macaroni and cheese and corn bread.Like 0March 7, 2018 at 3:51 pm #11420
last night I boiled a chicken and used half for chicken -n-dumplings and a side of garden peas.Tonight I baked a pork tenderloin,sides of baked potatoes and green beans.
Users who have liked this topic:March 7, 2018 at 5:13 pm #11424
For dinner tonight, I’m making soup, mostly on the wood stove–a good recipe for a cold day that has had intermittent snow. I started by sautéing a package of ground turkey in a bit of olive oil, then added some chopped onion and celery, then sliced mushrooms. I peeled, then diced a butternut squash and added it. I had a container of about 6 cups turkey stock from the freezer. I used the Bob’s Red Mill Vegi-Soup mixture of lentils, split green peas, and split yellow peas with barley (1 1/3 cups). I added an additional 1/3 cup pearl barley. I seasoned with 1 tsp. rubbed sage. I moved the covered pot to the wood stove at this point, and it should be ready in an hour. It will go nicely with the cheese crackers I baked yesterday.
- This reply was modified 2 weeks ago by BakerAunt.
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Users who have liked this topic:March 7, 2018 at 7:08 pm #11429
I made clam chowder for dinner. It is snowing quite heavy now, and we are predicted to get 12-18 inches by the time the storm ends tomorrow night. I had leftover hamburg-macaroni soup for lunch. It’s soup weather!
Users who have liked this topic:March 7, 2018 at 7:59 pm #11431
I made some sirloin steak, I had mine with mushroom, a baked potato and salad, my wife had hers sliced and on bread, plus a salad.
Users who have liked this topic:March 8, 2018 at 5:38 pm #11454
Tonight we had chicken potpie with the rest of the left over chicken.
Users who have liked this topic:March 8, 2018 at 6:56 pm #11455
We had sliced tri-tip beef on a salad, as I’m trying to use up the last of the tri-tip. I’ve got an eye of round that I’ll make over the weekend.
Users who have liked this topic:March 9, 2018 at 3:40 pm #11470March 9, 2018 at 4:36 pm #11473
Friday night dinner is Salmon with Dill and Couscous. I like the recipe, but I do wish that I could persuade my husband to eat different salmon recipes.
Users who have liked this topic:March 10, 2018 at 12:17 pm #11476
This week we had braised beef shank w/daikon radish, ground pork w/lotus root stir-fry, copycat Whole Foods curry chicken salad, sauteed Napa cabbage w/ham and rice noodles. I find that the Costco roasted cashews are a bit too salty so I bought their unroasted and unsalted cashews, roasted them on my own at home and then mixed the two together.
Users who have liked this topic:March 10, 2018 at 2:42 pm #11480
Tonight, home made sloppy joe’s (can’t stand Manwich) on home made hamburger buns, with potato salad and calico beans.
Users who have liked this topic:March 10, 2018 at 6:44 pm #11485
Tonight I made fried cubed pork with thickened potatoes and garden peas and carrots.
Users who have liked this topic:March 10, 2018 at 6:59 pm #11486
We had roast turkey, dressing, baked potato, and squash. Now we’ll be eating turkey sandwiches for a few days.
Users who have liked this topic:March 11, 2018 at 1:00 pm #11498
On Thursday I made a Thai noodle salad that we like and it makes a lot. I decided that instead of mixing all the various parts together I would keep them separate in the fridge so we could create our own proportions. I put all the vegetables in a ziplock bag and a double batch of peanut dressing in a jar. I used linquini instead of rice noodles which worked better as far as we’re concerned. I doubled the amount of chicken breasts and learned that next time I will slice them into cutlets and marinate them longer – the marinade did not have enough time to seep into the chicken – it was dry. There is still enough for dinner tonight.
I also tried a low carb recipe for baked spaghetti squash and spinach. I thought maybe it was time to try spaghetti squash again. Nope, although it was edible, I was very disappointed. I roasted it in halves and then squeezed out most of the liquid as recommended, made the cheese sauce and mixed everything together as recommended. I did have to add more salt and pepper to the sauce as it was kind of bland. I also covered it with grated Parmesan per the recipe. I was surprised that it came out watery but I think that was because the spinach was uncooked – the photo looked much thicker which is why I tried it. It was very bland and I realized that that was because spaghetti squash is bland and watery even if you squeeze out the liquid. So, needless to say, I won’t be cooking spaghetti squash again – I’ll stick to butternut and acorn.
Users who have liked this topic:March 11, 2018 at 3:38 pm #11499
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