November 4, 2018 at 12:06 pm #13895
Where did the summer go, it’s November already!0November 4, 2018 at 12:44 pm #13897
And only 18 days until Thanksgiving!0November 4, 2018 at 3:39 pm #13900
No real cooking here today,chicken noodle soup out of the can and grilled cheese sandwich.0November 4, 2018 at 6:28 pm #13910
For Sunday dinner, I roasted six chicken legs on a rack in the roaster pan, so that the fat would drip below them. In a separate pan, I roasted chunks of peeled sweet potatoes rubbed in olive oil and drizzled with maple syrup. The chicken turned out fine. The glaze on the sweet potatoes was slightly overdone. I used to make this recipe with everything on a sheet pan, but due to the low saturated-fat regimen I must currently follow, I must no longer do that. The juices from the chicken used to keep the maple syrup on the sweet potatoes from being overdone. Next time, I’ll wait and drizzle the maple syrup on the sweet potatoes midway through the roasting.0November 4, 2018 at 7:11 pm #13913
Tuna salad for supper here.
The more I read about saturated vs unsaturated fats, the less I’m sure of. :sigh:0November 5, 2018 at 5:00 pm #13918
Mike–with all the food/nutrition info, we just do the best we can with the information that we have–and try not to think about all the information in the past that was wrong. Sigh.
We had a pound of hamburger from the farmers’ market in the freezer—bought before I learned about my high cholesterol. We decided to use our charcoal grill one more time this season (we’ve only used it once) and use up the hamburger in style, so my husband grilled hamburgers. To go with them, I made one last batch of All-American Potato Salad (Cooks’ Illustrated recipe). I had been saving the Mountain Rose potatoes from the farmers’ market for it. I also found the German pickles we like at Tuesday Morning when we were in South Bend in October; without those, and their juice, the potato salad is not worth making. So, we have a summertime dinner on what will likely be the last temperate, non-rainy day of the week—and even now, the rain is making its way towards us. A freeze is predicted for Wednesday night/Thursday morning.
I also soaked mixed beans and barley last night and cooked them today for soup, but I did not get the soup made today. I’ll make it tomorrow. I’m thinking of using the beans for two separate soups, so that I can make one spicier for me.0November 6, 2018 at 1:32 pm #13928
On Tuesdays, I used the mixed beans and barley I cooked yesterday to make two different soups. For my husband, who cannot tolerate hotter spices, I sautéed a little onion, some red bell pepper, and celery in olive oil, then added sliced mushrooms and a bit of garlic. After adding half of the defatted chicken drippings from a couple of days ago, I added half the beans and 1 tsp. Penzey’s Herbs de Provence. For me, I used more sautéed onion, bell pepper, and celery, then garlic and half the defatted chicken drippings. I added half the beans, two small cans of chopped tomatoes with chilies (bought before I realized I would have to give up tortilla chips due to the saturated fat content), and 1 tsp. Penzey’s Salsa and Pico that I bought during a promotion. It definitely gave a zippiness that I crave in a bean soup.0November 6, 2018 at 4:08 pm #13929
I’m making a big pot of potato leek soup for supper, half or more of it will go in the freezer.0November 6, 2018 at 6:24 pm #13930
I made spaghetti squash with pizza toppings, and a green salad. Plenty of leftovers for the next few days.0November 6, 2018 at 10:32 pm #13931
I baked a ham,fresh broccoli and cheese with a baked potato.The ham was almost 7 pounds so we’ll have lots of ham sandwiches,stir fry’s etc.0November 7, 2018 at 6:24 pm #13932
We had spaghetti and meat sauce with garlic bread tonight.0November 8, 2018 at 10:46 pm #13951
Tonight we had stewed squash with onions,green beans and baked ham.0November 9, 2018 at 5:39 pm #13954
Dinner tonight was venison steaks, wild rice, broccoli, and green salad.0November 9, 2018 at 8:28 pm #13956
Rotisserie chicken, mashed taters, fresh asparagus, carrots and Halloween candy.0November 9, 2018 at 8:45 pm #13958
On Friday afternoon, I roasted the white pumpkin that I bought a few weeks ago at the farmers’ market. It has a paler interior than typical pumpkins, and the puree looks like applesauce with a very pale, yellow color. I’ll try baking with it and see how the flavor is.
For Friday dinner, I adapted a recipe from About Farm Fresh To You: Delicata Squash, Kale and Shitake Rice Pilaf. Here’s the link:
I made enough changes to make it a different recipe. I deleted the cumin and chili powder. I used the ubiquitous white mushrooms, and I used a yellow onion. I also used powdered sage rather than fresh. I cooked my rice in the rice cooker in homemade chicken stock, then mixed everything together at the end. It tastes good and has a nice appearance on the plate. The roasted delicata squash does not have much flavor, but the presentation is nice. I think that the recipe would also be good with roasted butternut squash.
0November 9, 2018 at 10:44 pm #13960
- This reply was modified 4 months, 1 week ago by BakerAunt.
I made stew beef with onions,carrots and potatoes on top of stove after I got it altogether I put it in small roaster pan and cooked it 2 hours at 350* and we ate this on top of corn bread.0November 10, 2018 at 1:23 pm #13961
I had some leftover pumpkin from the pumpkin bread I made earlier in the week (about half a cup), so this morning I made pumpkin waffles. I used Arrowhead Mills Buckwheat pancake mix and included some oats (I didn’t measure it, it was what was left in the container, maybe more then a half cup). Seasoned it with a heavy shake of cinnamon. It came out pretty good, not as dry as my buckwheat waffles usually come out. I have enough for tomorrow.0November 10, 2018 at 5:02 pm #13963
Buckwheat Pumpkin waffles sound delicious, Len!
Saturday night’s dinner was salmon and couscous. I used 1 tsp. of Penzey’s Sunny Paris as the seasoning instead of dill. I wanted to make a maple-glazed salmon recipe, but my husband nixed it. At least I can alter the seasoning!0November 10, 2018 at 6:03 pm #13964
My husband had taco salad,I rolled mine in a flour tortilla for a burrito.0November 10, 2018 at 7:43 pm #13965
Dinner tonight was salmon on the grill, with a Stonewall Kitchen honey barbeque sauce. With it we had asparagus, green salad, and leftover wild rice. It was snowing while my husband grilled!0November 10, 2018 at 8:40 pm #13968
Note on the white pumpkin I roasted: It does not have a strong pumpkin flavor. It’s ok, and I’ll use the puree, but I won’t buy a white pumpkin again. I prefer the peanut pumpkin, the blue-green pumpkin, or the sugar/pie pumpkins.0November 10, 2018 at 9:42 pm #13970
I never cooked a white pumpkin. My feelings on pumpkins are that they should be orange. To me that is a feel good Autumn harvest color.
Tonight I made a small boneless pork roast. I have enough for the next couple of days.0November 11, 2018 at 2:02 pm #13972
I like to experiment at the farmers’ market. By moving past my comfort zone on pie pumpkins, I discovered that I very much like the “peanut” pumpkin, as well as the blue-green one. Those latter two have an amazingly smooth and thick puree when processed. However, the Cinderella, as I reported last year, was a major disappointment–so much work for so little puree, and I was unimpressed with the taste. The white pumpkin falls into the “don’t buy again” category.
I used a delicate squash for the first time this week. Neither my husband nor I thought it had much flavor, but I might tray it again.
I have a red (dark orange) kabocha squash that I bought as an experiment. I’ll need to find out how best to use it. One website says the red version is sweeter than the green.0
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