What are you Cooking the week of January 20, 2019?

[Mike Nolan]

I'm not sure what I'm doing for supper right now, I've been planning to try my wife's mother's Swiss Steak recipe, but she wants something lighter tonight.

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[Joan Simpson]

I made pizza tonight using up a couple cups of spaghetti sauce that I cooked down till thick,then added,sausage,onions,bell pepper,mushrooms,pepperoni,black olives and cheese used a pizza crust recipe I've made before and all was good.Left overs for lunch tomorrow.

[Joan Simpson]

Tonight we had chicken tenders,green butter beans and thickened potatoes something my mom use to make a lot.Cube potatoes cook in pot like for potato salad then drain most of water and I stir a big tablespoon of flour in a cup of milk till mixed well an\dd to potatoes with a little butter and salt and pepper.Cook till thickened almost like potato soup.We eat this a lot down south.

[Mike Nolan]

I'm making the Swiss Steak recipe today, smells good.

[skeptic7]

I bought a pork shoulder and remove the shoulder bone which is much harder than deboning a chicken thigh but similiar in concept. I divided the meat in two parts and was going to make two batches of Char Siu from different recipes, one with most of the fat removed and one with it intact. I've cooked the lean one and it is good but slightly dry -- probably overcooked by about 10 minutes; but I am having second thoughts about having Char Siu with layers of fatty pork and fatty pork skin. It is suppose to be very tasty but I actually remember having digestive problems with very fatty roast pork. I think I'll let discretion rule and remove the excess fat before cooking this.
I used the shoulder bone for pork bone soup/broth flavored with 1/2 onion and a little ginger. I don't know what I am going to do with this. Pork dumplings from the grocery store?

[skeptic7]

I bought a pork shoulder and remove the shoulder bone which is much harder than deboning a chicken thigh but similiar in concept. I divided the meat in two parts and was going to make two batches of Char Siu from different recipes, one with most of the fat removed and one with it intact. I've cooked the lean one and it is good but slightly dry -- probably overcooked by about 10 minutes; but I am having second thoughts about having Char Siu with layers of fatty pork and fatty pork skin. It is suppose to be very tasty but I actually remember having digestive problems with very fatty roast pork. I think I'll let discretion rule and remove the excess fat before cooking this.
I used the shoulder bone for pork bone soup/broth flavored with 1/2 onion and a little ginger. I don't know what I am going to do with this. Pork dumplings from the grocery store?
Oh this took 1 1/2 hours to cook so I had a nice warm oven for a long time!

• This reply was modified 5 years, 3 months ago by skeptic7.

[chocomouse]

We had tomato soup made from tomatoes in the freezer from our garden, and egg salad sandwiches on whole grain bread made with KAF's Super 10 flour.

[BakerAunt]

On Monday, I made my adaptation of my mother’s hamburger stroganoff, which we had over brown rice with microwaved peas on the side. I find it handy to bring my rice cooker on vacation, since it is never certain what kitchen equipment will be available.

[Joan Simpson]

Today I made a roast in oven with potatoes,onions and carrots.Made the house smell so good and it was tender and very good.

[BakerAunt]

I roasted four whole chicken legs for dinner tonight. The oven at the place where we are staying was not accurate, and we ended up putting them into the microwave to finish cooking. We had the chicken with spinach noodles and steamed broccoli.

[Mike Nolan]

Maybe you should throw an infrared thermometer into your travel kit. 🙂

[RiversideLen]

I made a small pork roast yesterday. Leftovers today.

Why does my browser indicate that this site is not secure?

[Mike Nolan]

I don't see any reason to use https, and it costs money to buy a certificate, generally $100 or more a year.

[Joan Simpson]

RiversideLen I noticed that too but have never had a problem,one other site I go on says the same.Thank you Mike for all you do!

[BakerAunt]

Hmm--at the very least I should bring an oven thermometer, but I do have an infrared thermometer that I bought for testing pan temperature when I make English muffins....

Maybe we need a thread on cooking essentials needed when traveling. 🙂

• This reply was modified 5 years, 3 months ago by BakerAunt.
• This reply was modified 5 years, 3 months ago by BakerAunt.

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