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I made Creamy Mushroom Soup, a recipe I found on youtube from Chef John at Foodwishes. It uses 2 pounds of fresh mushrooms and a quart of chicken stock (or stock of your choice). Just a couple of minor changes, instead of using a whole onion I used the remains of one I had in the fridge, about 1/4. I didn't have fresh thyme so I used about 1/2 tsp of dried. It came out pretty thick, thick enough to use as a sauce (of course you thin it out as much as you want). It tastes pretty good, if you're a mushroom fan try it.
Vietnamese cinnamon is my go to, I think it makes a big difference.
Happy Birthday, Kimbob!
Yesterday I made a roasted salmon filet, mac and cheese (from frozen) and Brussels Sprouts.
I roasted a chicken for tonight. I'm going to have it with brown rice.
I made a chicken today but forgot to slap the darn thing!
I heard Martha Stewart saying about not having cheese on fish as she was grating some fresh parm on her fish dish, her feeling was to do as you wish. I used to go to restaurant near work for lunch and their Friday special was fried perch with mac and cheese, oh man, that was good! They'd give a huge serving of a fresh veggie with it too.
Tonight I had a chicken sandwich and roasted sweet potato.
I used the last of my corned beef to make corned beef hash. I had it with green beans and carrots.
I had a corned beef in the freezer for close to a year so I pulled it out a couple of days ago and made it today. So, for dinner I had a corned beef sandwich and broccoli.
The corned beef weighed 3.3 pounds in the package, after I cooked it and removed the fat cap I had 1 pound 6 ounces left.
Can't let a good Pie Day go to waste, I made a peach Pi and a pizza Pi.
I made the peach pie with frozen peaches and a crumb topping. I seasoned it with about a tsp of allspice and a tsp of almond extract. For the topping I used a quarter cup each of almond flour, AP and rolled oats, a tablespoon of sugar and about 3 tablespoons of walnut oil. I burnt the edge of the crust and should have used only 1/2 tsp of almond extract, but otherwise it came out good.
Last night I had a ham and provolone sandwich with broccoli and cauliflower.
I made chicken stuffed peppers. Had one with rice and cauliflower for dinner.
CWC, your dinner sounds delicious!
I took a container of potato soup from the freezer and had it with a bratwurst and green beans and carrots.
Had a burger and fries.
I'm in the process of making a batch of sandwich/burger buns.
I made a pot of cream of cauliflower soup. I had a bowl for dinner with a pork loin sandwich.
Attachments:
You must be logged in to view attached files.Thanks, everybody, for the compliments on my pizza.
It's been a while since I made a true deep dish pizza, I was following a recipe on KAF and they called for par baking the crust for 10 minutes. When I did that I found the crust starting to develop oven spring. Then the next time I did it, I placed the cheese on the crust hoping that would help keep down the oven spring. If I recall correctly, it did not but it didn't hurt giving the cheese a little head start as all the topping cover it. I think the problem with the KAF recipe is the amount of yeast it calls for, 2 3/4 tsp. If I make it again I will reduce the yeast to one tsp.
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