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.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+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.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.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.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!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.March 8, 2018 at 5:38 pm #11454
Tonight we had chicken potpie with the rest of the left over chicken.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.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.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.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.March 10, 2018 at 6:44 pm #11485
Tonight I made fried cubed pork with thickened potatoes and garden peas and carrots.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.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.March 11, 2018 at 3:38 pm #11499
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