*edited because I put my post in the wrong thread*
RiversideLen.
Yesterday I had a leftover chicken breast with leftover roasted potatoes. I made mushroom gravy.
Today I had a leftover chicken breast with mushroom gravy, white rice and sauteed cabbage and carrot.
Thank you, all. I'm going to make a pie for Thanksgiving too, this was my test pie. I have fresher pumpkin for Thanksgiving.
On another subject, King Arthur has 10% off orders of $60 that ends tonight.
I made a stir fry for dinner consisting of cabbage, carrots, mushrooms and a leftover chicken breast. Had it over brown rice.
Sorry about your mishap, Kimbob, I never knew that about Vaseline either.
I opened my can of "best by 12-2019" pumpkin and it looked and smelled fine. So I turned it into a pie. Just had a slice, it's still a little warm, very good!
Thanks everyone. Italiancook, I took your advice and did some additional research. I seem to recall hearing that old canned goods have been found (100 years old) and examined and found to be safe to eat and still nutritious. What I found was that the best by date is determined by the manufacturer of the food. Past that date there might be some degradation of color and taste but it should still be good to use. However, the condition of the can and how it's stored are important too. i.e. avoid dented and rusted cans, store in moderate temps and avoid high humidity and direct sunlight. Also trust your nose, ÿour nose knows". The Food Network has an article on it, How Long Is Canned Food Good I'm planning on making a pie from it, I'll report back.
Sorry to hear that, Joan. I'm keeping you in my prayers and wishing you a speedy recovery.
Roasted chicken breast (bone in, skin on) and potato, steamed cabbage and carrot and cranberry sauce.
Question, I have a can of pumpkin puree that has a bet by date of Dec 2019, do you think it's still OK?
I had a non conventional pizza. Ground chicken seasoned with taco seasoning, diced roasted potato, refried beans and topped with a Mexican blend cheese. I made it in a cast iron pan because I was concerned that it would be too juicy to bake on a stone. It was good.
Nothing today but I made a batch of pizza dough for the next several days. Some semolina with the balance equally divided between AP and WW.
On Saturday I made a batch of my sandwich buns. I started on a bag of Whole Foods 365 brand of whole wheat flour that I bought when finding KAF was impossible. I've used it in two batches now. It rises and bakes just as good as the KAF WWW which is my usual. The only difference that I can tell is the darker color. I haven't noticed any difference in flavor but my recipe only uses part whole wheat.
Like with BA, nice weather in Chicagoland the past several days but that's going to change soon.
Tonight's dinner was all made on a 1/4 sheet pan lined with foil, an apple stuffed acorn squash, baked potato and a breaded chicken patty (from frozen), and I was able to time it all right. Started the acorn squash in a 400 degree oven, after 15 minutes I added the potato and after another 15 minutes the chicken patty. 30 minutes later it was all done.
Hope you're feeling better soon, Joan.
I had a pork chop, rice and mushroom gravy.
