January 12, 2020 at 12:08 pm #20377Mike NolanKeymasterJanuary 12, 2020 at 10:04 pm #20381
Tonight we had hamburger steaks with sauteed onions,french fries,leftover coleslaw and pork-n-beans.January 13, 2020 at 12:48 am #20383RiversideLenParticipant
I had chicken veggie soup and a burger.January 13, 2020 at 3:49 pm #20392
We had a hot dog earlier today and tonight I’m making Nacho’s for supper to eat while we’re watching the game.Pulling for Clemson.January 13, 2020 at 4:59 pm #20394
On Monday, I made a hearty soup for dinner using ¾ cup Bob’s Red Mill hull-less barley, which I initially cooked in chicken broth for 80 minutes, then allowed to rest. I sautéed onion, celery, and carrot in olive oil, then added ground turkey to brown. I added mushrooms, then the barley, turkey broth, and about 1 ¼ cup of the BRM “vegi-soup mix” (a bit of barley, lentils, green and yellow split peas). I brought it to a boil, then simmered for an hour. I added torn kale leaves and 2 tsp. cider vinegar along with freshly grated black pepper, then covered and allowed to stand for 10 minutes. I added the cider vinegar because another recipe I have (Pork Tenderloin with Butternut Squash and Barley) brightens up in flavor with just that little bit, and it works for this recipe as well. I’m sure there is cooking science behind it, but I’m not sure what it is.
We had the soup with leftover cornbread.January 13, 2020 at 7:41 pm #20396chocomouseParticipant
We had omelets and English muffins.January 13, 2020 at 8:23 pm #20397RiversideLenParticipant
I made Chicken Thigh Fricassee and had it with rice and peas.January 14, 2020 at 9:45 pm #20429
No cooking here tonight,still eating leftover BBQ.January 15, 2020 at 11:09 am #20440
For lunch on Wednesday—and it will last into the rest of the week–I made New England Clam Chowder, using the recipe from my 1978 Betty Crocker’s Cookbook (p. 83). I sauté the onion in olive oil rather than bacon grease and forego the bacon. I note that instead of 8 oz. cans, the cans in the store are now 6 oz. I use more potato, and I use 1% milk. What really sets it apart, however, is an innovation from my college roommate, Marianne, of adding ½ tsp. celery seed.January 15, 2020 at 2:44 pm #20445chocomouseParticipant
I like to use corn that has been roasted on the coals last fall, and then frozen for winter use in chowder. The kernels get a little charred, and turn a golden brown to a black (burned! not so tasty). It gives the soup a smokey flavor – not quite the same as bacon, but a healthier smokey. I wonder if roasting the kernels (or whole ears?) in the oven would accomplish the same thing?January 15, 2020 at 5:07 pm #20446
We had spaghetti and meat sauce with lettuce and tomato salad stirred with mayonnaise and garlic toast.January 15, 2020 at 5:28 pm #20447
That is an interesting idea, Chocomouse. Maybe a google search is in order?
My husband cooked some thin-sliced boneless pork for Wednesday’s dinner. I roasted a cubed butternut squash and combined it with farro (1 cup cooked in 2 cups turkey/chicken broth), and some thyme. We had microwaved frozen peas as well.
January 15, 2020 at 5:46 pm #20452Mike NolanKeymaster
- This reply was modified 8 months, 1 week ago by BakerAunt.
I offered my wife a choice of stir fry with bell peppers or sirloin steak with mushrooms and a baked potato for supper, she chose the latter.January 16, 2020 at 5:16 pm #20465
I fried bacon tonight with greens out of freezer and fresh potato salad.
My dang internet is acting up so I’ve gotta check all.January 16, 2020 at 5:59 pm #20467
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