What are You Cooking the Week of May 10, 2020?

[BakerAunt]

We are getting some badly needed rain today.

I was in the mood for a spicy black bean soup for lunch on Sunday. I began by sautéing chopped onion, carrots, and red bell pepper in olive oil before adding a scant four cups of turkey broth, 15 oz. of black beans that I’d frozen, and a can of Del Monte petite diced tomatoes with hatch chilis (mild), a Tbs. of tomato paste, ½ a tsp. of Penzey’s Salsa and Pico, ½ tsp. chili powder, ½ tsp. Penzey’s dried garlic (out of fresh), and a dash of cayenne pepper. I added the leftover millet, probably about 1 ½ cups. I simmered to reduce it for a thicker soup. It's all mine, as my husband never eats most of the ingredients!

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[Mike Nolan]

Yeah, we had rain yesterday, I'm sure the grass and plants appreciated it. Today it is sunny but not very warm, and frost warnings are out for tonight again. Then it is supposed to warm up.

Today I'm doing boeuf bourguignon with braised onions, sauteed mushrooms and spaetzle, a cherry pie and chocolate chip challah.

[kimbob]

Filet mignon (the only steak worth eating) with bearnaise sauce.

[Joan Simpson]

I agree Kimbob.

Today I cooked me a hamburger my husband fixed his soup and sandwich and I made a churn of vanilla ice cream,now we have plenty in the freezer for a little while.

[kimbob]

Joan, I could eat a hamburger every day. I love hamburgers! The only steak I like is filet mignon but would still rather have a nice juicy hamburger with a slice of raw onion, tomato, and a ton of ketchup. Lol hope you enjoyed your meal yesterday.

[BakerAunt]

Yes, Kimbob, that slice of raw onion is essential!

[Joan Simpson]

Yes,lots of onion!

[Mike Nolan]

If I'm going to buy tenderloin, I'm more likely to use it for Steak Diane. I find it is not very flavorful as a steak. Not enough fat in the meat, most likely. (That's why a filet is often wrapped with bacon, to add some extra fat.)

I usually do sirloin steak, because one of the stores usually stocks a thick cut of it and I can trim it into 2 sets of 4-5 ounce steaks with a few scraps that go in the freezer for the next batch of beef stock. Or sometimes I'll use the 2nd half of it for a stir fry or for beef Stroganoff.

RIbeye steaks have too much fat in them for my taste, NY Strip usually does too.

[Joan Simpson]

Tonight I fried chicken tenders that I had soaked in dill pickle juice for about an hour and they were very juicy (I've read that Chik fil -A does this)baked sweet potato,leftover green butter beans and garden pea salad,jello with fruit cocktail for dessert later on.

[Joan Simpson]

Tonight we had boneless pork ribs with BBQ sauce and we had gravy on top of rice an and creamed corn.

[kimbob]

Joan, I'm really intrigued with the pickle juice marinade. I'm trying that next time we have chicken. I made penne with square meatballs (leftover meatloaf lol), salad and Italian bread I made this morning. Ribs sound great. I like the country style ribs with bbq sauce.

[BakerAunt]

Tuesday night’s dinner was Tarragon Chicken, Mushrooms, and Rice, a recipe that I have discussed before. I substituted 1 Tbs. of shallots for the dried onion I have been using. I used my 12-inch diameter Calphalon sauté pan, as there were eight chicken thighs in the package, and I put in some extra sliced mushrooms. The recipe calls for initially baking the rice mixture, covered, before adding the chicken and roasting for 50 minutes. I decided to switch to the roast setting for my oven but did not realize that I needed to re-set the temperature, so dinner was 45 minutes later than it would have been. I am embarrassed to have made that error. The recipe still came out well. We had it with microwaved fresh broccoli. I made enough chicken and rice for three more meals.

[RiversideLen]

I made Italian sausage with onion and sweet pepper and had it on a fresh roll. Mashed potato and broccoli and cauliflower.

[Joan Simpson]

Kimbob I used about a half cup of dill pickle juice and the chicken was excellent,I think the vinegar helped to tender the chicken,I will continue to do this for chicken tenders or breasts.

[Mike Nolan]

The marinade at Chick-Fil-A has garlic in it, which is why we stopped going there.

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