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February 23, 2022 at 6:51 pm in reply to: What are you Cooking the Week of February 20, 2022? #33224
We had burgers and fries. Grass-fed, local beef was excellent, and we plan to order more of it. Guess they're not going to get much grass starting tomorrow night -- our forecast is for 8-12 inches of snow into Friday.
February 22, 2022 at 5:26 pm in reply to: What are you Cooking the Week of February 20, 2022? #33220Today I made egg muffins for the first time. I sauteed onions, red pepper, celery, carrots in olive oil, and browned some hot sausage. I got shredded sharp cheddar from the fridge. I whipped up a dozen eggs. Then I layered the ingredients into well-sprayed muffins tins: about 1 teaspoon of sauteed veggies, a teaspoon of sausage, a generous teaspoon of cheese. I poured the eggs over the top, filling the tins almost to the very top (the recipe said no more than 3/4 full; I was afraid they might overflow and make a mess in the oven, but they just puffed up nicely). This made 12 egg muffins. I baked them at 350 for 18 minutes. Delicious! Next time, I will check them at 16 minutes; I prefer my eggs a little on the wet side. My husband will grab and go with a couple of these on his way to the sugar orchard in the coming weeks.
February 20, 2022 at 2:42 pm in reply to: What are you Cooking the Week of February 13, 2022? #33206My asparagus will be up mid-May, and I can't wait!! It means gardening season is starting. And, it's the only human food my cat will eat. He sits in front of the microwave watching it cook - and waiting.
February 17, 2022 at 6:10 pm in reply to: What are you Cooking the Week of February 13, 2022? #33181We had split pea soup from the freezer, and tuna sandwiches on Harvest Grains bread.
February 17, 2022 at 4:29 am in reply to: What are you Cooking the Week of February 13, 2022? #33167Wednesday dinner was boneless pork chops, smashed potatoes, and buttercup squash.
Today I made olive-gruyere rolls, based on the KABC recipe. Instead of rolling the dough, filling, and cutting it into 4 small "loaves", I slice it into 12 pieces about 1" thick, similar to cinnamon rolls. I put them into greased muffin tins to bake, and this time I put them into the burger bun pan. I did use gruyere cheese this time, although I am more apt to use a cheaper cheese or one that I have on hand, such as Swiss, fontina, cheddar, mozzarella.
February 15, 2022 at 11:37 am in reply to: What are you Baking the Week of February 13, 2022? #33154Somewhere recently I saw a recipe for carrot cake cinnamon rolls, and made note of where it is. I'm not sure I'd like it, but think it would be fun to try it. I can imagine the flavors, but the texture of cake compared to the texture of a risen, fluffy roll dough is not imaginable to me! But with a cream cheese frosting - it's gotta be OK.
Mine was Philadelphia, full-fat, and at room temperature.
Joan, I followed the instructions exactly - I even used a timer for the 5 minute wait on the butter and sugar. I did skip the vanilla in the brownie batter; maybe that made a bigger difference than I thought it would. My cream cheese had been in the freezer, so perhaps that affected the liquidity, but it was very very runny. I'll try them again, in a month or so, and let you know how they come out.
I baked the Creamcheese Brownies that Joan posted a link to yesterday. I was concerned because the brownie dough was very, very dry; it was difficult to spread in the pan. And the creamcheese mixture was very wet, more like a thin cake batter. Now that they have cooled and set up, the consistency is better, but still not what I would expect. I reviewed the recipe, and believe I did not omit anything, and measured correctly. Were your's like that Joan?
I did a lot of cooking this morning. First, I browned about 2 1/2 pounds of ground beef. Then I used a pound of it in a big pot of chili for the guys running the ice fishing derby tomorrow, when it is predicted to have a high temp of 20*. I'll send the Burger Buns I also baked this morning along with the chili. Then I made an even bigger pot of tomato sauce, using 3-4 quarts of tomatoes from last summer's garden. I will freeze some of it plain, and to some of it I will add some of the cooked ground beef. I will end up with several containers of pasta sauce, ready to heat and eat, with or without meat - restocking the freezer. For dinner tonight, we'll have the sauce with rice, which we called "Spanish Rice" when I was growing up.
I made a dozen burger buns. This time I followed the original recipe from Moomie exactly, except I needed to add about a tablespoon more flour.
I made my version of a Harvest Grains bread, two loaves.
No cooking here on Thursday night. My husband has a dinner meeting so I had leftover broccoli, chive cottage cheese, grapes, and ice cream!
Today I started a big pot of beef stew. Tomorrow I'll add potatoes, onions, carrots and let it simmer most of the day.
Supper tonight was salads: chicken and grapes, seafood, and a green from the gro-lights in the sunroom.
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