September 23, 2018 at 3:31 pm #13565
Mike NolanKeymasterSeptember 23, 2018 at 5:31 pm #13568
Made Asian turkey burgers. So tasty husband wanted them (reheated) 2days later. Unheard of!!!0September 23, 2018 at 6:11 pm #13569
I made chicken and potatoes. I used a half, boneless, skinless chicken breast (cut in half–these are large!) that I rubbed with a bit of low-fat mayonnaise, then dipped in a concoction of 3 Tbs. Panko, 3 Tbs. coarsely ground quick oats, about 1 Tbs. or so of freshly grated Parmesan cheese, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. dried chives, and freshly ground pepper.
I cut up (large dice) three Purple Viking (I think that’s the name) potatoes from the farmers market, leaving the skin, and rubbed the pieces with olive oil. These went onto a parchment-lined baking sheet to roast at 400 for half an hour. I then scooted them to the sides of the pan and put in the two pieces of chicken. I put it back in the oven at 375F for 30 minutes more (probably 25 would have been better, as chicken was slightly dry). We had it with microwaved fresh green beans from our garden.0September 24, 2018 at 10:07 pm #13580
Today I made a pizza, topped with thin sliced onion, sauce from my tomatoes, pepperoni and some left over bbq pork roast. It was delicious.0September 26, 2018 at 3:04 pm #13583
Last night I made peppered chicken thighs with spiced cashews, mango, cilantro and rum. It was a lot of work but worth it. It is a NYT’s recipe.0September 26, 2018 at 5:10 pm #13584
Tonight I cooked smoked pork chops,green butter beans and potato salad.0September 26, 2018 at 7:37 pm #13587
We had ham steak cooked on the grill, potato salad, and broccoli. My microwave has a sensor cook option with “fresh vegetables” and it seems to cook every type of veggie perfectly – sort of al dente, cooked, but not mushy. I never steam any veggies any more. Last night I had some leftover pasta with sauce from the freezer, but there really wasn’t enough sauce for the amount of pasta. So I slice and cooked up two Italian sausages, added a couple large spoonfuls of a medium-hot salsa, and some Velveeta cheese. It was delicious, and there is enough leftover for dinner tomorrow night.0September 26, 2018 at 9:08 pm #13590
Tonight was the last of my pizza. The dough is best on day 3.0September 27, 2018 at 5:50 pm #13600
Tonight we had hamburger steak and a bake potato.0September 27, 2018 at 8:58 pm #13601
I made a round roast, had it with rice and Brussels sprouts.0September 27, 2018 at 9:08 pm #13602
For Thursday night dinner, I made ratatouille again. We had it over a mixture of several different kinds of rice, along with leftover rotisserie chicken and fresh green beans from our garden.0September 28, 2018 at 8:51 pm #13603
Friday night’s dinner was my Dijon-Peach Glazed Turkey Zucchini Loaf which we had with leftover ratatouille and mixed rice and steamed broccoli.0September 28, 2018 at 10:29 pm #13608
Today we had our old standby..Taco salad=fast and easy!0September 29, 2018 at 7:57 pm #13610
Breakfast for supper…Sausage,eggs and toast.0September 29, 2018 at 9:24 pm #13611
I roasted a “peanut” pumpkin from the farmers’ market on Saturday afternoon, then pureed it in my food processor. Some I will use right away, and some I will freeze.0September 30, 2018 at 3:54 pm #13615
A made lasagna yesterday with roasted slices of eggplant in it.0October 1, 2018 at 4:06 pm #13621
On Friday the 28th, I made KAF Whole Grain Pumpkin bread with some changes. I left out the sugar and used 4 cups of whole wheat flour, and 2 tablespoons of potato flour. I also used 1 1/2 tbsp of oil instead of 1 tablespoon of oil. The water was increased to 3/4 cup water.
I mixed everything together Friday morning but didn’t have time to do very much with it so I kneaded it a little bit, formed it into a ball and refrigerated it. I took it out of the refrigerator on Friday night and let it sit. I then cut up 1 cup of sharp Vermont cheddar cheese into small but not tiny cubes. Possibly 1/3 inch square. If the cheese is too small it melts into the dough, too large and it doesn’t melt at all and is harder to knead in. I wanted it large enough to form cheese lined holes in the finished bread. I knead the bread dough a bit, which was hard as it was still cold. I did my best to knead thoroughly Eventually I rolled it out and then kneaded it to gether. Rolled it out a bit more and put most of the cheese on and rolled it up. Then I rolled it out, put the rest of the cheese on, and rolled it up and kneaded some more.
I eventually formed it into a round ball, but in my covered crockpot cake N bread Pan, put that in the round crockpot and baked it on low for about 4 hours. It was late and I was tired. This actually worked. At 4:30 am or so, I took out the bread and it was cooked, not burnt and 190 degrees. I let it cool until a reasonable hour, and then sliced it up and took it to an event.
This was well received, particularly by the person I had in mind. She is diabetic and can’t eat sugar but likes whole wheat fancy breads. She shouldn’t eat too many carbs as a rule but the whole grain breads are the best of a bad option.
I was worried that cheddar cheese and pumpkin might not be a good combination but they worked well.0October 1, 2018 at 4:07 pm #13622
oops. I should have put the last in the baking thread.0
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