What are You Cooking the Week of September 1, 2019

This topic has 31 replies, 5 voices, and was last updated 5 years, 2 months ago by Mike Nolan.

Viewing 15 posts - 1 through 15 (of 32 total)

1 2 3 →

Author

Posts
September 1, 2019 at 12:34 pm #17957
BakerAunt
Participant
I’m trying to cook black beans this Sunday morning into afternoon. It’s the first time I’ve done beans on the new gas stove top, so I’m figuring out what constitutes a good low temperature, and I may have had it too low initially. These beans may be problematic, as I found them in a jar that was in a box packed two years ago, then stored in the shed. (I also have some garbanzos and some of Bob’s Red Mill Vegi-Mix that were in sealed glass canisters in the same box. These beans may need longer cooking time because they are old.

Spread the word
September 1, 2019 at 1:20 pm #17959
Mike Nolan
Keymaster
I need to do a batch of tomato sauce this afternoon, I've got about 25 pounds of them, mostly fairly small ones that are a pain to try to skin to make whole or diced tomatoes. (And don't even think about trying to concasse them!) So I'll run them through the Roma mill to make sauce, it gets about 98% of the seeds out. I save the seeds and skins that come out the end to throw in beef stock, I should get one or two big bags of seeds and skins that I'll freeze. 25 pounds should get me 4-5 quarts of sauce, it'll go in the freezer, too.

I'll do it after the Cubs game. I spent some time this morning prepping the kitchen.
September 1, 2019 at 2:45 pm #17964
Joan Simpson
Participant
No cooking here today just having a sandwich.Oh Mike I did buy some of the Genoa Salami and got them to shave it like you suggested and it's very good that way.
- This reply was modified 5 years, 2 months ago by Joan Simpson.
September 1, 2019 at 6:30 pm #17966
BakerAunt
Participant
My black beans had to cook for four hours, with more water added, but they now are the correct consistency. I will freeze two 14 oz. containers. The other 14 oz. container is for a new recipe I hope to try for lunch tomorrow for black bean burgers.

Sunday dinner was our old standby of salmon and couscous, this time seasoned with 1 tsp. dill and 1/8 tsp. celery seed, as well as some freshly grated pepper. We had fresh green beans from our garden as well.
September 1, 2019 at 6:59 pm #17967
chocomouse
Participant
Tonight my husband had a BLT. I had thick slabs of tomato on fresh whole wheat bread.
September 1, 2019 at 10:22 pm #17969
Joan Simpson
Participant
BakerAunt I saved a recipe from Pioneer Woman for a Black bean burger,never tried it so I hope yours turns out good.And I don't know whats up with dry beans now but they take forever to cook,or mine does anyway.
September 2, 2019 at 7:49 am #17973
BakerAunt
Participant
Joan--These were old beans. I don't know how long I'd had them before they were packed away for over two years when we moved.

I've had good results with Bob's Red Mill beans, but those are hard to find in the store. I order them from their site.
September 2, 2019 at 12:36 pm #17975
BakerAunt
Participant
For lunch on Monday, I made The Simplest Black Bean Burgers, a recipe by Mark Bittman:

https://www.markbittman.com/recipes-1/the-simplest-bean-burgers

I used 14 oz. of black beans that I cooked yesterday, and I used old-fashioned oats. (The recipe says not instant but does not specify quick or old-fashioned.) My only change was to use 2 Tbs. Penzey’s Southwest seasoning in place of 1 Tbs. chili powder. (The recipe does say “or spice mixture of your choice.) I used half of a small onion. These came together well in the food processor without additional water or oats. I used my KAF ¼ cup scoop to make six patties. They held together well when I cooked them in olive oil.

I had one in a sandwich, made with Grape Nuts Bread, mayonnaise and sliced tomato from our garden. No one will ever mistake it for a hamburger, but it is tasty I think that it would be great topped with salsa. When I warm one up tomorrow, I’ll try it with a bit of melted cheese on top. I expect to make the recipe again. I might try adding a bit of tomato paste next time and changing up the spices.

The recipe ticks several boxes for me: low in saturated fat, cholesterol reducing, and healthy for bones.
September 2, 2019 at 4:01 pm #17976
Joan Simpson
Participant
Tonight we had chicken tenders,thickened potatoes and left over garden peas &
carrots.
BakerAunt glad you liked your black bean burgers,sounds interesting.
- This reply was modified 5 years, 2 months ago by Joan Simpson.
September 2, 2019 at 6:39 pm #17979
chocomouse
Participant
It's been a cold, rainy day here, so I pulled a container of baked beans from the freezer for my husband, and a container of Duchess soup for myself. With it we had Tropical Fruit muffins from the freezer.
September 2, 2019 at 7:01 pm #17981
Mike Nolan
Keymaster
Well, it was hot today, so I did burgers on the grill.
September 3, 2019 at 4:21 pm #17989
Joan Simpson
Participant
Tonight we had fried cubed pork,black eyed peas and potato salad.
September 3, 2019 at 6:59 pm #17995
BakerAunt
Participant
To change up tonight's dinner, I mixed some leftover cooked ground turkey that I had in the freezer with the rest of the ratatouille and brown rice. We had it with an ear of sweet corn each.
September 3, 2019 at 8:17 pm #18000
Mike Nolan
Keymaster
We had salami and melon, along with some onion chips and dip from a fast food truck.
September 3, 2019 at 9:37 pm #18003
RiversideLen
Participant
I had a sliced pork sandwich and steamed broccoli and carrots.
Author

Posts