So...whats for dinner?
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Minus, you and several others have meant so much to me.
I will PM Debbie on this thread, If I don't hear from her, I hope you will PM me with her email.
I find myself at 5 years out also posting less often.
That doesn't discount how much you have meant to me.
I am fortunate to have been one of those who (hopefully) can move on. And that is exactly what you have helped me to do. Isn't that the purpose of this thread? So you have done that and I'm so grateful
Plus I am a wretched cook. This has also been the only thread I have posted on
You also helped me and distracted me and gave me comfort when I wasn't so certain of the future And I know that you will continue to do that for others
For dinner Indian food and beer.
Waiting to be a Gramma to a baby boy! Just found out gender yesterday.
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Awww Bedo, how wonderful!
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I am working tonight, so I left work early. On the way home, I stopped by the store to pick up some bell peppers for Sharon and I noticed whole chickens were on sale for 89 cents a pound. I bought two, froze one and put the other in the oven with a pot pie.
The pork chops are cooking in a skillet. A friend of mine cooked some pork chops with some apple sauce, cinnamon and a bit of ginger. I liked it, so I'm trying that out.
Halloween, 1983, was when MIckey's doctor gave us "The Talk". It took awhile for Halloween to become fun again.
Bedo, that's got to be thrilling. I experienced that when "test daughter" told me I was going to be a "test grandpa". :-)
Hi Katty. That sounds good. I've used pretty much the same as a braise for a pot roast, but never with chicken and that surprises me...chicken is my favorite thing to cook. Maybe this weekend...... :-)
Edited to add...the turkey pot pie was *amazing*, if I say so myself... :-)
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Eric - I have a friend who browns pork chops, slices up fresh apples and piles those on top of the chops, pours apple juice into the pan about 1/2 way deep on the chops & simmers. Sometimes she adds cinnamon. She says they're delicious and 'melt in your mouth'.
Bedo - so know you know the sex, you can start knitting or start buying. What fun.
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I love pork with apple anything. I make a pork roast with apples and calvados (a liqueur) and it is divine in the fall. The apples themselves that roast with the pork are so good we fight over them. Pork and apples are a natural. Actually, pork and most fruit is. I have had it with cherries and with peaches as well. Good stuff!
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I'm keeping it simple tonight, baked sweet potatoes and spinach salad with pears.
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allrecipes.com/recipe/47612/cuban-black-beans-ii/
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It didn't print as a link! So google Cuban Black Beans II and you should get the recipe. I use less tomato paste and omit the jarred pimento. I also cook the black beans with the onions, green pepper and garlic until they are tender, then add the sugar, salt, vinegar and tomato paste and simmer a little while longer. Use as much olive oil as you feel comfortable using. I used quite a bit yesterday when sautéing the seasoning.
I ate Cuban style black beans in Tampa some years back and liked them so much that I looked for a recipe.
We're having a ribeye tonight.
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Thanks Carole (and Eric). I use several different black bean recipes but have yet to find one in wild about, so I'm always looking. I haven't tried one with tomato paste so it might be interesting.
While freezer diving for dinner possibilities, I came across a 1 pound piece of pork loin. I may try April's cognac cream sauce if my cream is still good, otherwise I have s refrigerator full of various apple varieties will pair nicely with it, as previously noted. What I'm really craving is steak, the one thing my freezer didn't have.
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Hi all - have not been cooking much lately, but can't pinpoint why exactly... weird scheduling among the fam, I guess! I have been doing a lot of baking though - I made Halloween cupcakes for my plastic surgeon's office because my pre-op was that day, and also took some to my cancer survivor class at the wellness center. Probably a foul since this is supposed to be about health after cancer - which I don't think really includes cupcakes - but we all need a treat now and then. I was way behind on this thread and just read all of the posts to catch up.
bedo - yay for a boy!
lacey - a Halloween baby - I bet that was an adventure - I am looking at my oldest approaching 30 and I can't imagine where the time has gone. Because my youngest is only a year younger than her brother, they will enter their 30's in rapid succession! In an interesting worlds colliding situation - my son just went out for drinks with the daughter of one of my oldest friends. We met when we were 4 because our older brothers played Little League together and we went all through school from kindergarten to HS graduation together. How crazy would it be if they ended up dating? At least I already know the family, lol!
Sorry for those with old and new colds - DH is still not 100% - this is compounded by the worsening of his dad's leukemia situation, I think DH is just sad. I think my FIL is close to making the decision not to proceed with any more transfusions and let this take the natural course - hard on the family of doctors and nurses, but I get it - maybe more than they all do.
I do a pork with apples dish - sauté the chops until browned but not done, remove from the pan and add thinly sliced apples and onions and cook until mostly done, add the chops back and add apple cider or juice, cover and cook until the chops are done - really just a few minutes. I usually serve this over rice, with a green veggie or salad.
minus - I miss our old friends from this thread too - and think we are all missing hearing from susan lately too! I know her spoons are in short supply, and I have always marveled at her energy, but understand she only has so much!
carole - always looking for a good black bean recipe since I am in the region for great Cuban food! Last time I went to SC I was surprised to see my MIL serving Cuban black beans - in 33 years of knowing her I had never seen her make them - I think this was an old recipe from her Miami days, but they were delish, she is a great cook. She was actually once featured in the Miami Herald, the clipping is on her kitchen wall with a great photo of her. I made a family cookbook for her 80th birthday, with all of her recipes, and contributions from each grandchild, and recipes from all of her children and their spouses that were served at family occasions - it was a surprise and she was really touched. We had bound copies printed for everyone - it was a labor of love, collecting all of the recipes and printing them was a bit of a goat rope - they came in by fax, email, verbally over the phone, and snail mail, and I was right at the end of chemo - not the best timing, but it worked!
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Special, I enjoyed your newsy post. Perhaps you could share your MIL's recipe? Sad news about your FIL.
I cooked more brown rice tonight and managed not to burn it. We'll have the black beans and rice again and the kale salad, too.
Last night's ribeye steak dinner was so-o-o-o good. We had a small baked russet potato with butter and sour cream and creamed spinach made with frozen (thawed!) chopped spinach and Greek yogurt cream cheese. So easy and delicious and easy on fat and calories.
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Last night was our once a year dinner honoring the volunteers in our neighborhood. We used to go to Steak & Ale before they closed. It's hard to find a restaurant close enough for all the older people to drive after dark with a private room so we can have our meeting & awards. The only place close that has various choices is Olive Garden, so we went there again. I had the plentiful salad bowl & shrimp scampi w/asparagus.
So tonight, do I eat the left over shrimp scampi? Or the leftover pot roast (note - veggies are all gone so it would be meat & gravy over noodles). Or the leftover Boston Clam Chowder? Serious decisions.
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I find that if I remove the hard-cooked eggs from the pot and immediately put them in ice water, then roll them around on the counter using gentle pressure until the shells craze & crack, they’ll peel very easily.
Took the lazy way out tonight—my depth perception is nonexistent since I’m wearing a dressing and shield over my left eye (had cataract surgery this morning) so I shouldn’t be trusted around knives and fire. (I even had to pour the celebratory champagne by touch—holding the bottle against the plastic flutes to avoid spilling any). So I ordered NY-style pizza (I garnished it with basil from my garden), mesclun-chevre-cranberry salad, and tiramisu.
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Congrats Sandy and all the rest of you Cubs fans!
Carole, I had the same problem with my very fresh eggs until I started cooking them in the pressure cooker.
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Hi! I'm not much of a cook, but I love to eat and see what other people are making (so I lurk here). I do cook eggs in many different ways, but I like to keep a bowl of hard-boiled eggs in the fridge for a quick eat anytime. I agree with auntienance that the pressure cooker makes the easiest-to-peel eggs. I use my fairly new Instant Pot.
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I put the eggs in a pan in cold water, bring it to a boil, turn down to a simmer and cook for 15 mins. I pour off the hot water, run cold water over the eggs for a couple of minutes, then fill the pan with cold water. I leave the eggs in the cold water for about 10 minutes, then pour off the water completely. I put the lid on the pan and shake vigorously, the shells slide right off. I keep the peeled hard-boiled eggs in a container in the fridge.
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I also do it the same as Special does but I only boil my eggs for 11 minutes like my Mom taught me...lol. Works every time!
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Hi Serenity & welcome. Please feel free to jump in at any time.
Yup - I do the same with the cold water start & running cold water after & sitting in cold water. And yes, I use old eggs. But I've have had no luck with rolling the eggs on the cupboard so I'll try Special & April's method of shaking the pan. In fact maybe I'll make deviled eggs for our dominoes game tomorrow.
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My mom taught me to boil the eggs for 10 minutes or turn off the heat when the water began boiling, cover the pan, and let the eggs sit for 20 minutes. I try to use older eggs, but that doesn't always work out, either. I make deviled eggs a lot; they were my father's specialty. I am required by law to take them to any gathering.
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katty - your method of egg boiling sounds similar to the one the Pioneer Woman uses - I tried it but had trouble, so reverted back to my usual method. I just found the cutest pic of deviled eggs that look like little pumpkins - so cute. They have little vertical lines in the filling, a lot of paprika, and a little piece of scallion as a stem.
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I love deviled eggs. Other folks must like them, too, because there are never any left uneaten at a potluck spread.
I plan to go back to boiling my eggs instead of letting them sit in the boiled water as I've been doing. Ironically the bargain priced eggs peal easily. I have been buying brown organic and the shells require a good rap to crack them.
A pork tenderloin is thawing for tonight's dinner. I have choices for a side. Red cabbage for a sweet/sour skillet dish. A butternut squash. Both go with pork.
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I used to boil the eggs like SpecialK and april (I learned from Alton Brown), but without peeling immediately unless I was ready to eat one. That was my method of choice until recently.With the pressure cooker, the eggs are steamed instead of boiled. The peel comes off much more easily and in fewer pieces. In this picture, the last piece is almost half of the shell. So, if you have a pressure cooker, try it.
I love deviled eggs, but I've never made it. I usually eat them with a little pink salt.
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Hi Serenity.
Kathy, I like that "by law" on the deviled eggs. :-)
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Serenity, one of the easiest things in the world to make are deviled eggs! Hardest part is boiling and peeling the eggs. It is just mixing the yolks up with whatever you personally like really. Pick a recipe you like and have at it and enjoy!
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My mom was a purist with deviled eggs - just some mayo, a bit of French's mustard and S&P. Most people I know add pickle relish. I don't like pickles included or the pickle juice, however I do add lots of dill weed. Go figure since I don't like dill pickles.
Reading Carole's post jogged my memory that I too plan to go back to boiling the eggs instead of letting them sit. It will be a good test.
I'm about to have dunch. It will be left over shrimp scampi and I'll be adding several Campari tomatoes. That's to mitigate the damage from the two left over Olive Garden bread sticks, which I fully intend to eat with added butter.
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I used to put the eggs in cold water (completely submerged) and then turn off the heat & cover the pan as soon as the water began to boil. 5 min. for soft-cooked, 8-10 for hard. If you let the eggs actually boil, that’s how that ugly greenish ring around the yolks forms. But I recently switched to the ATK method of placing them into 1/2” of already simmering water, covering them, and letting them steam for the same amount of time.
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chisandy - congrats on the Cubs big W! We miss Joe Maddon here in Tampa Bay!
I turn the water down to a simmer as soon as it comes up to a boil and don't seem to get the ring around the yolk.
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I boil mine for 10 mins, then cool them off in cold tap water. My late Dad always made his deviled eggs -my 92 yr old MIL from TN calls them "stuffed eggs" - with Miracle Whip, yellow mustard, sweet pickle relish, and pepper. I'm a purist, too, and make them like he did. After you stuff the eggs, you must sprinkle them with paprika. Yes, you must. It is written.
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Katty - opps, guess I'll have to buy some more paprika. Wouldn't want to break the rule.
Special - I agree. Great news that the Cubbies finally made it. Congrats to all Chicago folks & Cubs fans. I was surprised that our Houston Chronicle newspaper (part of the Hearst family) did not mention it anywhere on the front page. Only the sports section.
Speaking of peeling, I know I'm behind the curve and probably everyone else already knows, but recently learned how to peel (commercial) tomatoes. I don't think it was here, so... Remove the entire stem. Cut a small "X" in the opposite end. Stick a fork into the stem end and hold over the flame of a gas burner until the skin shrivels or turns kind of narly. The skin slips right off.
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