August 11, 2019 at 11:03 am #17552August 11, 2019 at 8:03 pm #17573
I made 3 pans of lasagna (each of them weighing 5 pounds!), baked two and froze the third. One of the ones I baked today is one my wife is taking to a friend up in Omaha tomorrow.
It was delicious but came out a bit soupy, which is not unusual for me. It usually firms up overnight. Some sources say fresh lasagna noodles don’t have to be boiled, I may try that some time, it’d certainly save time.
It could also be the ricotta/spinach filling. My wife thinks I should try adding some egg to the ricotta cheese/spinach filling as a binder, I may have to try that as well.2+August 11, 2019 at 11:03 pm #17580
We just had scrambled eggs and toast. I also made a Chocolate peanut butter dirt cake today.It was very good,no baking just cool whip,cream cheese,chocolate pudding and had chocolate sandwich cookies like Oreos for the base and a few peanut butter cups chopped up in between layers.Was good like eating a candy bar almost.2+August 12, 2019 at 4:17 pm #17595
Tonight we had fried ham,black eyed peas and rice.2+August 12, 2019 at 7:05 pm #17600
I made a stir-fry tonight with the rest of the cooked pork. Vegetables were green onion, carrots, celery, mushrooms, broccoli, and snow peas from our garden. I used the deglazed drippings from when my husband cooked the pork chops, and mixed in soba noodles.3+August 12, 2019 at 9:36 pm #17604
I cooked some ground pork with a little Serrano peppers and chopped onion, some fresh ground fennel seed, added some chopped tomato and what was left in a jar of pasta sauce, some water and tomato powder. I wasn’t sure if I was going to make a sandwich with it or boil up some pasta. I tasted it and decided to call it spaghetti sauce. It’s really good.2+August 13, 2019 at 4:54 pm #17618
I fried a boneless chicken breast,mashed potatoes, garden peas and deviled eggs.I slam forgot to put the deviled eggs out so they’ll be ready for tomorrow or a snack.2+August 14, 2019 at 2:08 pm #17632
Since I am only making 10 more meals I am using up my freezer selection. I have some filets (beef) and a pork tenderloin and some chicken sausages and some pork sausages and 2 pkgs. of chicken thighs. Tonight I am making tacos with my ground beef. I also have 2 meals of hamburgers. Please I don’t want to add it all up because I’m afraid I can’t finish it all. I can’t wait to move and start buying food again. We currently live in Carroll Count,Md. and will be moving to Lititz,Pa near Lancaster. Shoefly Pie “here we come”!3+August 14, 2019 at 4:15 pm #17636
I’m sending good thoughts your way, Navlys. I was plugging along in “moving mode” a little more than two years ago, and we started moving items throughout the year before that. It will be a relief when you are settled again!0August 14, 2019 at 5:28 pm #17637
Tonight we had Spanish rice with bread & butter.2+August 14, 2019 at 6:50 pm #17639
I’ve been avoiding cooking chicken breasts since I see so many packages where the breasts have those white streaks. Today in Aldi’s, we found a small package with two breast halves that looked good. Thus, for dinner, I made my roasted panko-encrusted chicken breasts. I smear the breast with low-fat mayonnaise, then dredge it in a combination of panko, a bit of grated Parmesan, garlic powder, Penzey’s roasted onion powder, and pepper. They roast for 30-35 minutes at 375F on a parchment-lined baking sheet. These were tender and good—the way I remember them before those rubbery ones made me swear off eating them. We had it with spinach noodles tossed with onion, frozen broccoli I wanted to get out of the freezer, sliced mushrooms, and the drippings from roasting a turkey breast that I had in the freezer. I tossed it with a little grated Parmesan. We have enough to have it again tomorrow.2+August 14, 2019 at 7:15 pm #17640
I won’t buy chicken breasts if they look gargantuan. In fact, lately I’ve been more inclined to buy a smaller (3.5 to 4 pound) whole chicken and cut it up. I only buy the bigger ones if I’m making stock and want to make soup or chicken salad from the boiled chicken. I could eat chicken 4-5 times a week but my wife gets tired of it if I have it more than 2 or 3 times a month.
Tonight we had BLT’s.2+August 14, 2019 at 9:43 pm #17645
What is the problem with the white streaks in the giant chicken breasts?
Tonight I had leftover spaghetti sauce with some pasta and a garlic bun (the last bun from last weeks) and a nice salad. I used the last of my store bought tomatoes, the next one will be one of mine 🙂2+August 14, 2019 at 9:56 pm #17648
The problem is that white striping is sometimes accompanied by internal areas that are mostly fiber or tendon, so they’re inedible. They’re apparently both a side-effect of the increased size of the birds. I think the fibers are present in the smaller birds but they’re so slender that you don’t notice them. These you will definitely notice, they’re like chewing on a rubber band.
Restaurants don’t like white striping because customers are more prone to send the food back.
I’ve seen them in turkey breasts, too. When I make turkey tenders, I often have to carve around them.1+August 14, 2019 at 10:06 pm #17649
After dinner on Tuesday evening, I made a Four Bean Salad (green beans, waxed beans, kidney beans, and garbanzo beans). I cut the sugar, oil, and cider a bit in the marinade, but I did not cut the celery seed. (I have my priorities straight.) I wanted to use up these four cans of beans. The salt content is higher than I would like, although I used no-salt added green beans and reduced salt garbanzo and kidney beans. I omitted the ½ tsp. salt in the dressing. In the future, if I make it, I will cook my own garbanzos. I will have the salad with lunch the rest of this week and into the next, as my husband does not care for garbanzos and kidney beans.1+August 14, 2019 at 10:45 pm #17651
What’s your recipe? My wife has tried to make four bean salad a few times, somehow it never comes out quite as good as the 5 bean salad at Sams. I’ve seen the same brand at Costco.
My wife thinks one we buy has too many garbanzo beans and onions and not enough kidney beans. It also has a bit too much sugar, but we always rinse it off anyway.0August 15, 2019 at 7:21 am #17655
I thought that I posted it, but I looked and do not see it. After I have some at lunch–and see how I like it with the changes, I’ll post it. My recipe is from my college roommate, who adapted one in my old Betty Crocker cookbook–probably more than forty years ago. (Where does the time go?)1+August 15, 2019 at 12:25 pm #17667
The Four-Bean Salad recipe is now posted.
I need to ask: what is the fifth bean in the Sam’s 5-Bean Salad?0August 15, 2019 at 1:05 pm #17668
Green, kidney, garbanzo (though the label calls them ceci), pinto and wax.2+August 15, 2019 at 4:11 pm #17669
Tonight we had ham,left over dried black eyed peas and potato salad.2+August 15, 2019 at 6:33 pm #17670
We had tomato and salami sandwiches.2+August 16, 2019 at 3:56 pm #17675
Today I brined a boneless chicken breast then fried it in a tablespoon of butter and canola oil,steamed broccoli & cheese and a baked potato.1+August 17, 2019 at 1:54 pm #17695
On Saturday morning, I made the Bob’s Red Mill recipe for Ensalade de Quinoa, which I’ve made twice before. We like it, so I double everything except for the feta. (It is high in saturated fat, but 4 oz., spread around in a large salad is ok.) I used the last of the lime juice I had frozen from last year’s lime crop. This year’s crop will be at least eight limes. We will have the quinoa salad for dinner tonight, as the lima beans and corn, along with the quinoa and feta, make a nice vegetarian meal.1+August 17, 2019 at 5:12 pm #17709
Tonight we had spaghetti and meat sauce with garlic toast.1+
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