So...whats for dinner?
Comments
-
Naturegirl- ((((((((((((hugs)))))))))))) Whatever you are going thru i hope you find some comfort soon!
Yes i think it might of been me asking about the canning pressure i was wondering what size i see you said a large is better- thanks!
0 -
Lago- the recipes sound great- i love pork tenderloins they always come out tender
0 -
NatureGrrl,
You reminded me of a pot roast recipe I made a couple of months ago. You browned it on the stove and then cooked it at a very low (like 225 degrees) and it was the best darn pot roast I've ever had! I'll have to dig out that recipe. Chuck roasts are on sale this week!
Farro's simmering on the stove for that farro salad. I just HOPE it's good. Kind of risky making something new on the heels of last night's dinner
0 -
Seaside- Hope your son is on the mend soon! great idea on Ebay, now why didnt i think of that, DH is always buying on ebay will check that out!
Laurie- Hope you find some relief for your back!
Iam always looking for new good recipes for a crock pot, i have one but never use it, seems im aways stumped on ideas for recipes when it comes to slow cookers
0 -
I didn't mean to be mysterious and you've all been so nice... I've just been dragging. My SIL died after 7 years with ovarian cancer. I'm OK, but my brother is having a rough time, and it's another loss in the family, and she was young (to my mind anyway, would have been 59 next week). Cancer sucks.
I hear you, Seaside, I'm almost afraid to cook tonight!
Debbie, if you're going to use a pressure cooker for canning, get one large enough to hold quart jars standing up (I think mine held 7?). Mine also had a rack so if I used pint jars, I could put in a layer of pints, then the rack, then another layer of pints. It wasn't cheap, even 30 years ago, but I think they haven't gone up nearly as much as inflation would have them go up, and I figured it was a lifetime investment.
I think I'm going to marinate the sirloin tip overnight and then try the slow roasting tomorrow, just because that's something I've never done. Hopefully I won't be sorry! No idea about tonight. I'm still kicking myself for ruining some good veggies last night. I'm in the mood for comfort food, maybe I'll be bad and do a small macaroni and cheese. Broccoli on the side, that makes it healthier, right?
Or maybe I should just go with cereal!Happy cooking, everyone.
0 -
left over chili tonight. Husband doesn't want fish… but who knows. He could call me in 30 minutes and say he's bringing something home. Nah. He seems to love my chili.
0 -
Seaside - Disney was awesome, as usual. We've been many times in the past 30 years but this was the first trip with grandkids. So, we learned that grandma and grandpa have far more stamina than the kids or the grandkids...lol. There were days when they were ready to leave the park after a couple of hours. My head can't help but do the math on a "cost per ride" basis for 7 people and it makes me crazy. We should have bought two one-day passes for each person instead of 5-day park hoppers. We never once got to more than one park in a day. They are wimps
I'm making strip steaks, caesar salad, and....tada...for the first time...roasted brussel sprouts. Hubby has already whined and he hasn't even tasted yet. He "thinks" he doesn't like them. I started by sauteing some bacon and walnuts, hoping that smell would entice him. I don't know, we'll see if he is willing to at least try a bite. He used to say he didn't like broccoli but I got him to eat it while it was still crispy and he changed his tune. Wish me luck!
Michelle
0 -
Good luck, Michelle! And hurrah for you and your stamina -- who says kids have the corner on energy?
Disney must be fun with little kids.My revised menu: stuffed peppers (a vegetarian Tex-Mex style recipe that I love and shouldn't screw up) and cut up fruit.
Chili and steaks (especially with Casear salad, I love it!) sound good, too.
Good night, all!
0 -
NatureGrrl: can I have your tex mex veggie stuffed pepper recipe? I am always looking for new vegetarian recipes.
0 -
you should all get a chuckle out of our dinner. My husband made dinner for us....taco's. My three year old said "Daddy this is the best dinner I ever had, you should cook instead of Mommy!" Sigh....
0 -
Well, hubby said the brussel sprouts were the best he ever had...but it would be OK if I didn't make them again for about 3 years...lol. Not surprising, he really is not fond of any cooked veggie in the "cabbage-smelling" family.
Laurie08 - my grandkids love tacos! I scored points for having a tacos dinner ready when they got to the Disney rental house after flying from Massachusetts. I think I heard "best dinner ever" even from my SIL! And they have "tacos Tuesday" each and every week, so it's not like it was a novelty. And I see you are from NH...Nashua is my home town.
Michelle
0 -
Mandy, I'll post tomorrow, and if I forget, please nag me
Luv, sorry the bs weren't more of a hit.
Laurie, LOL, kids!
0 -
Well I guess I should fess up. Another New Englander here. I grew up 20 SE of Boston, 1 hour from Falmouth. That's driving time at about 3 AM in the morning.
0 -
Laurie,
Kids... whatcha gonna do? Giggle!!
Edited to add: Hope your back is feeling better! Back injuries are the worst. Seems you don;t know how much of what you do each and every day involves your back... until you feel it each and every time you use it!!! Feel better quick!
NatureGrrl,
The farrow salad was REALLY good!! Farrow reminds me of a chewier version of barley (which I love) but, not quite as chewy as wild rice (which I also love but, my husband doesn't as much).
The only thing I changed from the recipe was to grate the parmesan rather than crumble it. I also mixed it all together around 1 hour before we ate to let the flavors kinda blend.
I only made 1/2 the recipe because I didn't want a ton left if it was bad (just thinking about last night's dinner). Wish I made the whole recipe now! DH declared it VERY good!
Just a head's up if you make it though... I didn't have sherry vinegar and had to buy it. Hang onto your hat it was almost $12.00 a bottle. For vinegar... Not sure but you might be able to sub a red wine vinegar... In the very least I think vinegar keeps for a long time.
0 -
lago- Welcome fellow New Englander!
Luvrving- our towns are 40 minutes apart, yeah NH!
The irony of the tacos...it is one of my husbands least favorite meals. When I was pregnant with my son I made it all the time, along with enchiladas and anything mexican. (Drove the hubby nuts!) When my son said it was the best dinner ever, my husband said you should like it, your Mom fed it to you all the time when you were in her belly. My son thought that was GREAT! Then he asked, what else did you feed me in your belly?
0 -
Naturegirl- So sorry to hear about your sil ;((
thanks for the info on the pressure canning i fiqured i might need the large one dh has been trying to bid one for me per seasides recommendation, i cant wait to get started just hope it comes with recipe ideas
0 -
I was thinking earlier about maybe adding some tips and hints type things on here if ya all want to something that we do that makes things easier in the kitchen while we are cooking?
My tip of the day: If making a egg salad, i use a cheese shredder for the eggs cuts the time in half.
0 -
Tomorrow im making a Flank steak for dinner, i already marinated it and put it in the refriderator its best if marinated overnight- served with a horseradish sauce- dosnt need it but taste good on steak or pork,
For the marinade:
2 garlic cloves, minced
2-tbsp of ginger, grated
2-tbsp red wine vinegar
1/3 cup soy sauce
1/3 cup evoo
1/4 cup honey
1/2 tea pepper
mix all ingredients well
With a knife score the steak with 1/4 inch deep cuts about an inch apart across the grain. Put steak and marinade in a large ziplock bag or freezer bag, distribute the marinade into meat real well, close bag put in bowl and refriderate at least 2 hrs but overnight is better. Take steak out of fridge at least 20 minutes prior to cooking take out of bag and coat both sides with coarse salt and pepper (this helps to make a nice crust) You can grill this on a bq grill but i cook mine on a cast iron pan- if steak if to large cut in half. Let pan get HOT then lower to medhigh heat put in evoo add steak and cook for 4-6 minutes per side, should be med-rare dont over cook as these will get tough if you over cook them. Put steak on cutting board, cover with foil to hold in heat and keep from drying out-let rest 10 minutes then cut across the grain in very thin slices and a slight diaginol so slices are wide. Serve with horseradish sauce if desired
0 -
Almost forgot the horseradish sauce:
3-tbsp of horseradish sauce
1/4 cup of sour cream
1-tsp of dijon mustard
1-tsp of mayo
1-tsp of chopped chives- mix all ingredients well in bowl, cover and refridgerate.
0 -
Naturegrrl- I am so sorry for the loss of your sister in law. Prayers for you and your family.
0 -
I've had to catch up on reading these posts! Several new things to try. Thanks everyone for the recipes!
Naturegirl- I;m so sorry for your loss.
For egg salad, I use one of those egg slicers and just slice the egg in both directions. It really makes it easy.
Sherrill
0 -
NatureGrrl,
Somehow I managed to miss your entire post where you talked about your sister-in-law.
I am so sorry! It is never easy to lose someone you care about, especially at such a young age. Cancer does, indeed, SUCK!! Sending wishes for strength and comfort for both you and your brother!0 -
Thank you for the condolences. Her parents are still alive and although her mother has advance dementia and doesn't remember that Deena died, her father (and my brother) are having a rough time. I feel so helpless at a time like this, and I know the depth of the pain. Heartbreaking.
To more happy things:
Seaside, glad the farro was good! Next time I'm at the health food store I'll look for it. Did you already post the recipe you used? (I need to go back through and do some more copy and paste because I know I've missed some). Last time I looked at sherry vinegar it wasn't that expensive here but maybe it's gone up... I have about every kind except that, and yes, it keeps for a long time.
Laurie, cute story about feeding your baby in your belly!
Debbie, nice marinade, wish I'd thought to add ginger to mine, I may still do that this morning!
I like the idea of sharing tips. You'd think I'd have some but my mind is blank right now. Stay tuned!
OK, Mandy, here's the stuffed peppers, plus another dish from the same cookbook that's along similar lines but much quicker prep and really tasty. That pepper tasted so good last night, I may do that again tonight.
Tamale Peppers
from Nikki & David Goldbeck's American Wholefoods Cuisine1 T. oil
1/2 c. chopped onion
1 clove garlic, diced fine
1 T. chili powder
1/2 t. cumin
2 c. canned tomatoes, drained
1/2 c. cornmeal
1 c. beans (pinto, kidney, or black)
1 c. corn kernels
1 c. diced cheddar cheese
4 large green peppersHeat oil & saute onion and garlice until soft; add chili & cumin, cook briefly, then add tomatoes & cornmeal. Cook until thick, stirring often, then add beans, corn, & 1/2 c. cheese.
Preheat oven to 350.
Slice tops from peppers and remove seeds and white ribs. Blanch in boiling water or in a steamer for about 5 minutes; drain.
Spoon cornmeal mixture into peppers & top with remaining cheese. Stand peppers in a baking dish with 1/2" of hot water. Bake 40 minutes or until peppers are tender.
(edited to add: I often either eliminate the cheese or only use about 1/2 c. total, to make it a lower fat dish, but I do love the cheese in it!).Edited again, I forgot: I thought I would be smart and skip blanching the peppers (they're in the oven for 40 minutes, that should cook them, right?). Well, I don't know why, but they were still pretty crunchy (not the soft, melt-everything together that you normally get) and not nearly as good. So don't skip that step
~~~~~~~~~~~~~~~~~~~~~~~~~~
Skillet Corn, Chilies, & Cheese
1 T. oil
1 clove garlic, diced
1 small onion, chopped
4 oz. can greeen chilies, drained & chopped
2 c. fresh (raw) corn kernals (can use frozen)
4 oz. cheddar or Jack cheese, cut in cubesHeat oil, saute garlic & onion until soft. Add chilies and corn and cover, cooking until corn is tender, 5-10 minutes.
Just before serving, add the cheese, cover, and cook without stirring until cheese runs.
Serve on crispy taco shells, soft tortilla shells, or over rice, with lettuce and plain yogurt. May substitute beans for part of the corn. Very simple and tasty, makes a quick and easy dinner.
0 -
Seaside, thanks -- and it's ok -- I really didn't like bringing it up on here but on the other hand, it's such an overwhelming part of my life at the moment and it doesn't feel right to ignore it, either... but if anyone understands, I know y'all do.
0 -
NatureGrrl,
I know what you mean. I usually don't bring up any of the tough stuff on these boards but sometimes I just have to get it out and "talk" to people who understand. I have always been met with understanding and compassion on the threads where I've posted.
Your stuffed pepper sounds really good! I think I made something similar quite awhile ago but, I think I used poblano peppers. Gave it a little kick! If I remember correctly (and given the current state of my memory, all bets are off), the cornmeal set up inside the pepper so it really was the consistancy of a tamale. I'm going to have to dig that one out, too!
Edited to add: I think I posted the recipe for the farro salad over on the whole grains thread but, here it is. It's one of Giada's recipes. I think the reason the sherry vinegar was so expensive is because it was an aged, imported one and the ONLY one they had.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-farro-salad-recipe/index.html
0 -
NatureGrrl - (((hugs))) to you and your family.
Michelle
0 -
I think sharing tips would be a great idea! I've already found several here that I know I would never have thought of!
Always looking for ways to do things quicker, easier and less expensive!
0 -
OK here is another recipe I found. One thing I have learned about making duck is don't get it too big. The big ducks tend to be tougher.
------------------------------------------------
Duck a L'Orange, Dinner for Two
-----------------------------------------------INGREDIENTS
• 3-4 lb domestic duck
• 4 tsp sugar
• Salt and pepper
• 2 T red wine vinegar
• 1 unpeeled orange, quartered
• 1 T dry red wine
• Duck neck and giblets
• 1T cornstarch
• 2 C beef broth
• 2 tsp orange liqueur
• 1 orange
• 2 Dashes of bitters
• 1 C waterDIRECTIONS
1. Rinse bird; pat dry. Prick skin well all over with fork so fat will escape while it bakes.2. Season bird cavity with salt and pepper; place quartered orange inside. Set the bird, breast side up, on rack in a shallow roasting pan.
3. Roast, uncovered, in a 375 degree oven for about 1 ½ hours.
4. Raise temperature to 425 degrees; roast 10 minutes more. (To reduce splattering, suction grease out of roasting pan with a baster as needed).
5. About an hour before serving, combine neck and giblets and beef broth in a saucepan. Simmer for 30 minutes uncovered or until drained stock measures 1 cup. Preserve stock and discard giblets and neck.
6. Cut peel from 2nd orange; slice peel into julienne strips with sharp knife (remove white membrane). Section orange pulp and set aside. Simmer peel in the 1 cup water for 15 minutes; drain.
7. In saucepan, combine sugar and vinegar; cook and stir to a thick syrup, do not burn. Immediately, remove from heat and stir in ¼ cup duck stock.
8. Simmer 1 minute, stirring until combined.
9. Add remaining stock. Stir together wine and cornstarch; add to mixture.
10. Cook and stir until thickened and bubbly.
11. Add orange sections, cooked peel, orange liqueur, and bitters. Heat to boiling. (The bitters are very important to the flavor-blend ...do not omit!)
12. Split roast duck lengthwise and place on serving plates. Top with orange slices and divide sauce over each bird half.
Makes 2 servings.
source: http://www.foodmemoriesblogspot.com/2011/02/260-duck-lorange-dinner-for-two.html
0 -
Boy, I'm not thinking today at all. I'm talking about having a stuffed pepper again tonight, but I've got a sirloin tip roast marinating for tonight. Duh
Lago, I'm not a fan of duck but that does look good!
Michelle, thanks.
And Seaside, as soon as I saw the picture I realized you did post the link to the recipe.
Just not my day for thinking clearly
0 -
NatureGrrl I'm sure the sauce would work well on chicken too. I happen to love orange duck.0
