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December 15, 2023 at 6:06 pm in reply to: What are you Cooking the Week of December 10, 2023? #41313
I got a new meat grinder for my KitchenAid mixers (the metal one, not the plastic). Yesterday I had a couple of strip steaks in the freezer that I decided to grind. The grinder worked beautifully. I made a smaller burger for yesterday's lunch (about 3 ounces) and it was very good. It does taste different from regular ground beef. I took the remaining meat (20 ounces) and used it to stuff 4 green pepper halves, which I had one for dinner yesterday with some pasta and broccoli. I made a small batch of pizza dough this afternoon and one of those stuffed peppers is going to find its way sliced onto a small cast iron skillet pizza.
If I had prepared those steaks as steaks, I would have had 2 meals from them. By grinding them I got one lunch and will have 4 dinners.
Some of them may have unrolled a little but I bet they are delicious.
December 12, 2023 at 8:48 pm in reply to: What are you Cooking the Week of December 10, 2023? #41289I had chicken meatballs, broccoli, mashed potato and gravy.
I'm making a batch of burger/sandwich buns. They're all made up and waiting for them to raise up and then into the oven.
I recently used a couple of cans of green beans that were more than a year past their expiration date. The cans were not bulged nor showed any signs of stress, the beans looked and smelled fine. While I try to use things within their expiration date, many things are fine past it.
December 11, 2023 at 5:39 pm in reply to: What are you Cooking the Week of December 10, 2023? #41280I'll have to give that vermouth idea a try sometime.
I made the base for my gravy a few days ahead of time, a pretty thick paste in which I used the turkey broth that I froze. When I was roasting the turkey breast, I had it sitting on a stalk of celery, carrot and a half of an onion. Then I added enough no sodium boxed chicken broth to just cover the pan, added a little to it a couple of times to keep the pan from drying out (so there really wasn't anything to deglaze). When the breast was done I had nice browned pan drippings that I used to thin out the very thick gravy I had previously made. This two step process really made the gravy making easy and kept me on schedule (on Thanksgiving I ended up being an hour and half behind schedule).
I agree with you about Alton Brown and the myriad of TV chefs. I always thought Emerald was the worse offender in oversalting, throwing in a handful of salt with just about every ingredient he would add to a dish.
December 11, 2023 at 10:19 am in reply to: What are you Cooking the Week of December 10, 2023? #41277I had my brother over and made a turkey breast, gravy, couscous and broccoli.
I used turkey stock that I made last week in the gravy along with pan drippings from the breast. It was delicious.
I had a NY strip steak with pasta and broccoli.
Earlier today I made stock from some of my Thanksgiving turkey bones. I needed up with about 5 cups of stock. I still have more bones in the freezer.
I'm going to have chicken meatballs with pasta, roasted mushrooms and brocoli.
My open container of SAF Gold is just about done so I went rummaging through my chest freezer and came up with a pound that has an expiration date of June 2022. I figure it should be good so I opened it and used a 1/4 teaspoon to make a pizza yesterday (just one pizza, 160 grams of flour). As I expected, the yeast is fine (SAF Gold is a trooper!).
I changed up my dough recipe a little, I normally use equal amounts of AP, Whole Wheat, Semolina and sometimes Rye. Yesterday I used 50% Semolina, 25% each of Rye and Whole Wheat. It came out great although I noticed a little more of the whole wheat flavor than normal. I formed the crust by hand, very easy, and toppings were sliced chicken meatballs and mushrooms. I sliced fresh mushrooms and roasted them until the liquid they gave up was all gone. The result was golden brown with a very nice flavor.
Joan, all that Texas food sounds wonderful! I'm glad you enjoyed yourself.
I made some chicken meatballs today and froze some of them. For dinner I had a chicken meatball sandwich and peas.
I would have made an egg white omelet with the extra whites. I often have some chopped bell pepper and chopped ham in the freezer and usually have some cheese in the fridge. Turn that into an omelet with some toast makes a tasty breakfast or lunch.
December 2, 2023 at 10:40 pm in reply to: What are you Cooking the Week of November 26, 2023? #41205I made a boneless pork chop, had it with some pasta and red cabbage. I cooked the cabbage in a little chicken broth and then lightly thickened the broth with corn starch and used that as a sauce for the pasta. A head of cabbage really gives a lot of servings, but tonight was the last of it (except for a little leftover for tomorrows lunch).
November 30, 2023 at 8:40 pm in reply to: What are you Cooking the Week of November 26, 2023? #41186All the best to your dog, BA, I know how special pets are.
I'm going through my freezer as I have a lot of stuff in there for a couple of years. I thawed out two steaks overnight and cooked them today. So, I had a NY strip with noodles and red cabbage. Will have the other steak tomorrow.
November 25, 2023 at 8:53 pm in reply to: What are you Cooking the Week of November 19, 2023? #41141I made a cheeseburger (smoked cheddar), a baked sweet potato and steamed red cabbage. Followed by a slice of apple pie with ice cream.
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