November 25, 2018 at 10:36 am #14168November 25, 2018 at 6:00 pm #14170
Although we still have leftover soup and some slices of turkey, for Sunday dinner I made acorn squash halves stuffed with a combination of bulgur, cooked ground turkey, mozzarella, sliced mushrooms, onion, parsley, and sage. We had steamed broccoli on the side.
0November 25, 2018 at 7:32 pm #14172
- This reply was modified 5 months, 3 weeks ago by BakerAunt.
Oooh, those stuffed acorn squash halves sound really good. We’re still eating leftovers, too. But I’m thinking it’s time for a change, so maybe we’ll just have good ole cheeseburgers in buns with chips and pickles tomorrow night! It all depends on the sleet and freezing rain forecast…0November 25, 2018 at 9:52 pm #14173
After Thanksgiving I went for two days to my sister’s home for a visit,we had a nice time.I took left overs and still have left overs but tonight we had just a fried egg sandwich and pumpkin pie.0November 25, 2018 at 10:01 pm #14174
I made a hamburger and stuffed butternut. I took the seed part of the butternut, scooped out the seeds of course, chopped up an apple, drizzled it with walnut oil, added some chopped walnuts, maple sugar and cinnamon and then stuffed the squash. The burger was from frozen and I put the burger and the squash on a rack in a quarter sheet pan and roasted them both at 400 degrees. To my surprise, they were both done at the same time.0November 26, 2018 at 4:04 pm #14176
Tonight I made BBQ chicken in pot,had the gravy over rice and whole kernel corn.0November 26, 2018 at 7:35 pm #14178
Monday afternoon was devoted to cooking up a lot of the formerly green tomatoes that we picked before the first freeze. We cut the vine branches and left them attached, which seems to have helped the ripening. We’ve had them in the front room where they can get some sun, and where the woodstove keeps them reasonably warm during the day but not hot. I did have to cut out some bad places, and toss a few that were too far gone, but I was able to use close to four pounds, and we still have some to ripen.
I made the ones I cut up into sauce, by adding them to some onion and minced garlic sautéed in olive oil, then cooking them down. I used that sauce to make spaghetti sauce by adding some tomato paste, cooked ground turkey leftover from last night. I sautéed chopped celery, red bell pepper, and mushrooms in olive oil, then added those to the pot. I used 2 tsp. Penzey’s salt-free Tuscan Seasoning and simmered with a bay leaf. I did add 1 Tbs. of sugar, as these were not as sweet as the ones that mostly ripened on the vine. I added ¼ cup red wine in the last 40 minutes of cooking. I mixed it with 12 oz. whole wheat penne.0November 26, 2018 at 9:47 pm #14183
I made a turkey breast today. I’ll be having that the next several days.0November 27, 2018 at 4:57 pm #14184
We had fried chicken,turnips and potato salad.0November 27, 2018 at 8:03 pm #14186
Tonight we had boneless skinless chicken thighs cooked in a cast iron skillet on the stove, with Greek seasoning. With it we had mashed potatoes, leftover garlicky green beans, and a green salad. Greek chicken thighs is one of my favorite meals!0November 27, 2018 at 8:23 pm #14187
I made stuffed red peppers, this time I added a half can of black beans to the filling, we both thought that was an improvement.0November 28, 2018 at 12:59 pm #14188
I have a small pot of vegetable beef soup with hamburger and fresh pimento cheese made for sandwiches,mmm good.This is soup weather.0November 28, 2018 at 7:33 pm #14191
Dinner tonight was a fish casserole, made with scallops, “chowder fish”, shrimp, and a can of Campbell’s cream of shrimp soup. We had it on brown rice, with cole slaw. There’s enough leftover for another meal.0November 28, 2018 at 8:00 pm #14192
We had pizza for Wednesday dinner. I made my sourdough pizza crust, and I topped it with sliced tomatoes (yes, we still have some that have ripened inside), cooked ground turkey, sliced mushrooms, and mozzarella cut into small pieces and sprinkled on top. I also sprinkled it with Penzey’s Tuscan Sunset (salt-free blend). I make it in a half-sheet pan.0November 28, 2018 at 9:06 pm #14193
We had fish for supper (orange roughy for my wife, salmon for me) with broccoli.
I’ve been making Christmas chocolates the last two days, I made some dark chocolate ones last night but the chocolate wasn’t tempered right and 2/3 of them bloomed too much to use. I made a batch of milk chocolate ones this morning that came out nice and reprocessed the dark chocolate this evening, hopefully I got the tempering right this time.
Just some simple molded pieces: trees, santas, ornaments, teddy bears, snowflakes, stars, etc. We made up an Advent calendar for our granddaughter filled with some of them, and my wife is taking some to her office tomorrow.0November 29, 2018 at 1:39 am #14196
What kind of chocolate things are you making, Mike? I found this candy maker on YouTube, it’s a family run business. While it’s not a “how to”, they do talk a lot about the process, including tempering. I don’t know why, but I find it all interesting, including the hard candies.0November 29, 2018 at 11:07 am #14198
Nothing fancy at this point, just pouring tempered chocolate into silicone molds. Last night’s batch also bloomed, I’m not sure why, but I’m re-melting the pieces and will try again this afternoon.
I need to get the tempering process down before I go further. We made 10-15 pound batches in a half sized hotel pan in school, at home I make smaller batches, more like 2-3 pounds at a time.
I’ve got several molds to make filled chocolates with, and that’s mostly what we did at Chocolate School, but that’s a 3 step process: Make the shells by filling the molds then dumping out the excess chocolate, filling the shells with some kind of filling (ganache, opera cream, etc) after they set, and then putting a little more chocolate in to form the bottom.0November 29, 2018 at 10:50 pm #14199
Tonight we had cubed pork,left over potato salad and garden peas.0November 29, 2018 at 10:59 pm #14200
We had steak with mushrooms and a baked potato.0November 30, 2018 at 11:00 pm #14220
Tonight we had soup and sandwiches again…using them left overs up.0December 1, 2018 at 5:52 pm #14229
I’m making a pot roast tonight, and it smells wonderful.0December 1, 2018 at 10:45 pm #14232
Taco salad here tonight.0
You must be logged in to reply to this topic.