What are you cooking the week of Feb 25, 2018

[Mike Nolan]

Today I'm making a large batch of chili, for the chili feed at UNL tomorrow. I'm using this as an opportunity to get rid of canned items that have lots of salt in them: beans, tomatoes, etc.

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[BakerAunt]

Beans--specifically brown lentils from Bob's Red Mill--are on our menu for this evening. Here's a link to the recipe:

Jane Brody’s Favorite Lentil Soup

Jane Brody's cookbooks are favorites of mine, although right now they are still somewhere among the boxes. I followed this recipe except that I added a stalk of chopped celery, I used sliced carrots, since I only have baby carrots and did not want to bother grating them, and I added 1/2 cup of pearl barley. I also only used one, not two onions. (I've only recently been able to get my husband to eat onions in soup; it works as long as I saute them first.) I do not have parsley, so I could not add it. I used homemade turkey stock from the freezer.

As always, I started the soup on my regular stove, then moved it to the wood stove. I'll add a note after dinner about how we like it.

Note: It's delicious. I will definitely make it again.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[Joan Simpson]

No real cooking here tonight,grilled ham and cheese sandwiches.

[cwcdesign]

Last night I made Slow Cooker Buffalo Chicken and brown rice to serve it on. It will last us a couple of days.

[Joan Simpson]

Tonight we had pork chops breaded and fried with left over scalloped potatoes,deviled eggs, and green butter beans.

• This reply was modified 6 years, 10 months ago by Joan Simpson.

[Joan Simpson]

Breakfast for supper,grits,eggs,sausage and grilled toast.

[Mike Nolan]

I'm making Chicken Mirepoix tonight. I added a little orange bell pepper.

[navlys]

I bought a few ribeye steaks on sale. I didn't realize until too late that they were not USDA Choice but USDA approved. Anyway I grilled 2 and they were tough. So I decided to slice the other 2 (spiced) steaks on the diagonal and stir fry with onions and peppers and then added some TJ's souvlaki sauce and they turned out to be fabulous. Just ask my husband.

[BakerAunt]

A spectacular save, Navlys! I'll also start paying more attention to how beef is labeled.

[Mike Nolan]

I"m not sure what 'USDA Approved' means.

The beef grades you are likely to see in the store are (in decreasing order), per the USDA
(see USDA link):
Prime
Choice
Select
Standard
Commercial

Prime has the most marbling, but I actually prefer Choice.

Meat that is not labeled for grade is most likely Standard, sometimes Commercial.

Utility, Cutter and Canner grades are the other 3 grades for human consumption, but you're not likely to see them in any stores. Ground beef and processed meats (sausages) may include meat from those grades.

After all the fuss a couple years ago about Lean Fine Textured Beef or Boneless Lean Beef Trimmings (aka 'pink slime'), you may still see them in some ground beef. If it says 'from trim', I'm not sure if that means BLBT, you might want to ask.

[BakerAunt]

For Wednesday's dinner, I made salmon with dill and couscous, paired with green beans (from frozen packet in freezer).

[Joan Simpson]

For supper tonight I made fried cubed pork,potato salad and green beans.

[chocomouse]

I made a large farfalle salad, with spinach, feta, red onion, black olives and Ranch dressing to take to BookClub tonight. A fun evening out with friends, wine, and good food before the Nor'easter moves in sometime after midnight.

[RiversideLen]

Tonight I roasted salmon. I grated fresh garlic, ginger (lots of ginger) and a little lemon zest, added some olive oil to it to make a paste and coated the salmon with it. Let it marinade for a couple of hours in the fridge before roasting. It was delicious.

[Joan Simpson]

No cooking here today was my 63rd birthday and I did what I wanted all day.Enjoyed it to the fullest and my husband took me out for a seafood supper so my day was great.Back to my regular day tomorrow 🙂

• This reply was modified 6 years, 9 months ago by Joan Simpson.

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