September 2, 2018 at 10:45 am #13328
Still on sort of a restricted diet plan here, not sure what we’re doing for supper yet, something simple and bland. I’ve made a lot of custard in the last week.September 2, 2018 at 4:33 pm #13329
Taco burgers here with pork-n-beans.Easy.September 2, 2018 at 7:11 pm #13331
Tomato soup and open-face fried cheese sandwiches here.September 3, 2018 at 4:17 pm #13337
Tonight we had salmon patties,mashed potatoes and green beans seasoned with bacon.September 3, 2018 at 7:05 pm #13339
Yesterday we hosted a large corn roast for family and friends, so my cooking has focused on food for that: baked beans, hot dogs, refrigerator pickles, ingredients for s’mores, and of course – corn, lots of it. And everyone brought potluck dishes, too. Now we are eating leftovers, and freezing leftover corn. Ears that were roasted in the coals are great for corn chowder, the browned/burnt areas give it a nice smoky flavor.September 3, 2018 at 7:29 pm #13340
That sounds so good, Chocomouse!
We had more of the leftover pork tenderloin for dinner, and the little that remained of the mashed potatoes, along with steamed broccoli. I felt the need for something more, so I experimented. I had about ¼ cup leftover quinoa, which I decided to add to a bulgur (cracked wheat) salad. I found an online recipe from Ellie Krieger that The Washington Post had printed and used it as my base. I cooked ½ cup bulgur in 1 cup of water. Once it was cooked, I spread it on a plate to cool, then mixed it with the bit of quinoa, some chopped red onion, some chopped tomatoes from our garden, a Tbs. of olive oil, a tsp. bottled lemon juice, a dash of salt, and 1 ½ tsp. of the Penzey’s Sunny Paris seasoning (was a freebie). It was ok, but it needs feta cheese, so I’ll get some at the grocery tomorrow and add it before we re-run it tomorrow. I’m not sure the Sunny Paris made much of an impact in the recipe.September 4, 2018 at 10:49 pm #13347
Tonight we had cubed pork,rice & tomatoes with lima beans.September 5, 2018 at 11:43 am #13348
For lunch on Wednesday, I needed to use up a cup of leftover black beans. I cooked ¼ cup bulgur (dry) and mixed it with the beans. I added drizzle of olive oil, ¼ tsp. of Penzey’s Southwest Seasoning (was a freebie), sliced green onion, and chopped tomato from our garden. It made enough for me to have it again tomorrow.September 5, 2018 at 3:34 pm #13352
Your cooking sounds good BakerAunt!
We had meatloaf,thickened potatoes and garden peas.September 5, 2018 at 5:16 pm #13353
Dinner on Wednesday was Salmon with Dill and Couscous, with steamed broccoli as the side, and sliced tomato.September 5, 2018 at 9:40 pm #13354
Tonight we had a scaled-down version of Thanksgiving with my son visiting from North Carolina. He won’t be able to make it in November since he is changing jobs. It was just as good as the November version! I baked a turkey roast, which was very good, mashed potatoes, green beans, dressing and, of course, cranberry sauce. Tommorow will include more clean up from the storm since Mother Nature pruned her trees!!! Maybe I will work off some of the calories!September 5, 2018 at 10:02 pm #13356
That sounds delicious, BevM!
Tonight I baked a pork chop and had it with some pasta and a large salad.September 5, 2018 at 10:05 pm #13357
Love dressing and cranberry sauce anytime!September 5, 2018 at 11:31 pm #13359
Today I made mushroom soup. Never mind that it was 93* with high humidity, I needed to use up those mushrooms. I’ll have some for my dinner tomorrow night, and freeze the remainder for later.
Dinner tonight was chicken thighs on the smoker, with lots of leftovers from the garden and refrigerator: potato salad, corn on the cob, cucumbers, tomatoes and onions in Italian dressing, and steamed yellow squash.September 6, 2018 at 12:39 pm #13364
I made Red- Cooked Beef Short Ribs on Tuesday night and cooked it in the slow cooker. I started with a recipe for Red Cooked Beef with Vegetables, only I used two pounds of Beef Short Ribs for the meat, and turnips instead of Carrots and Celery. Red Cooked is a Chinese method of braising or stewing meet in a combination of soy sauce and sherry with sometimes other spices added. I had 1/2 cup soy sauce and 1 cup sherry with some star anise and pepper. This is relatively mild, I’ve seen recipes with lots of pepper and cinnamon and hot chiles too. This was tasty. I was surprised that the thinly sliced turnips actually took a little longer to cook than the beef. At the time the beef was cooked, the turnips were still a little chewy. I just poked the turnips till they were all under the liquid and turned off the slow cooker, hoping the residual heat in the pot would finish cooking the turnips. That seemed to have done the trick.September 6, 2018 at 7:19 pm #13365
I wanted to do my maple-glazed chicken and sweet potato sheet pan recipe this evening. I experimented with reducing the saturated fat. I spread the sweet potato chunks, rubbed with a little olive oil, on a parchment-lined, rimmed baking sheet, drizzled with maple syrup and sprinkled with rosemary. I put the chicken on a rack in a separate, deeper pan, and drizzled just a bit of olive oil on each (crisp skin would be easier to remove later). I baked the pans side by side in the oven. (I did check first to make sure that both would fit.) The sweet potatoes actually came out superior to my other method because with less fluid, the maple caramelized. I was, however, thankful that I used the parchment, which made clean-up easy. The chicken also roasted well, and I was surprised at how much fat ran off. I’ve heard conflicting information on skinning chicken pieces before roasting, which the American Heart Association endorses, and leaving the skin on to keep the chicken from drying out, then removing it before eating. My take is that unless a coating is added to replace the barrier the skin provides, chicken is best roasted with the skin on but on a rack above any fluids.September 6, 2018 at 8:45 pm #13366
I tend to skin bone-in breasts before cooking them, and you have to do something to keep them from getting tough on the outside. Coating them with oil isn’t quite enough, coating them with a sauce (often tomato-based) or cheese seems to work better. Adding wine seems to help, too, so I’ve wondered whether the acid in wine or tomato sauce is what’s keeping them from drying out.
I tried covering them with cabbage leaves once, it worked well, but the cabbage leaves weren’t very edible. Spinach might work better.September 6, 2018 at 9:31 pm #13367
When I cook boneless chicken breasts, I halve them, then rub them with low-fat mayonnaise and coat them in a mixture of panko, freshly grated parmesan, and some herbs. Maybe the egg in the mayonnaise helps keep them from drying out? I’m not sure the panko mixture provides that much insulation.September 6, 2018 at 10:45 pm #13368
I made lima bean soup with left over,limas,rice,tomato and added onion,celery and carrot in chicken stock turned out well.September 7, 2018 at 4:07 pm #13375
Baked a pork loin roast, mashed potatoes and fresh cooked carrots.September 7, 2018 at 8:47 pm #13377
I made Lentil-Barley Vegetable (onion, celery, red bell pepper, garlic), using saved potato water for the liquid. I seasoned it with 1 tsp. Penzey’s Bouquet Garni and some freshly ground pepper. We ate it with the Pizza Margherita for Friday night dinner. I called it Mediterranean diet night.September 8, 2018 at 12:06 pm #13383
This post is what I am NOT cooking today. The honey vendor at the farmers’ market was going to bring me 5 pounds of their Granny Smith apples. I even dug my food mill out of the stuff in the shed in anticipation. This morning, she had to break the news that their Granny Smiths were no good. She cut open a couple of good looking apples and found the lady bugs had gotten to them.
We are going to Michigan in October for my husband’s family reunion, so I will be on the lookout for apples there.September 8, 2018 at 1:06 pm #13384
The u-pick-it orchards here seems to be running a bit behind schedule this year, and the last week’s rainy weather won’t have sped that up much.
I’ve still got quite a bit of apple pie filling left over from last year in the freezer, but I may make one trip out to get some Winesap apples when they’re available in early October.
When we’ve driven to Pittsburgh there are some u-pick-it orchards in western Ohio that appear interesting, but we’re never going through there during apple season.September 8, 2018 at 6:54 pm #13390
I made Taco salad…easy and fast!
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