So...whats for dinner?
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10 yrs. ago I got a WMF manual pressure cooker (Alton Brown recommended it). Used it once to make chili per his recipe, which burned. From then on I just used it to boil spaghetti water. Meh. I have no occasion to use an InstantPot (I have a really nice slow cooker), but if I were going to be cooking in quantity on a regular basis I'd get the 8-qt. I was in Crate & Barrel yesterday, and even the 6-qt takes up quite a bit of countertop or cabinet real estate.
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Last night was meat loaf and cauliflower/potato mash. I used up all the remaining ground beef in the freezer to make two meat loaves and cooked them in the grill/oven. I added chopped green onions and seasonings for flavor. The meatloaf turned out a little dry.
Tonight's dinner will be meat loaf slices doctored up with tomato sauce and maybe a sprinkling of cheese. Side may be carrots and a cucumber and tomato salad.
I have done well this summer with using up most of the contents of the freezer. And I have not over-stocked cabinets with canned goods. Pat on the back!
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Carole - yes congrats on not over stocking. That's a failing of mine since there are no grocery stores close by. Are you heading home this weekend? Will look forward to hearing about your trip, your home coming and how you Mother is doing.
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Went to Cellars last night after the AppleStore (got the Series 4 watch with cellular, fall detection and heart monitoring--ready for the EKG app coming in Dec.). Had the fish & chips again (always the best in town) with slaw. Had them pack half the portion right away, so will likely have them tonight with leftover green beans and one of my homegrown tomatoes. Bob called and is bringing home 6 more Lithuanian bacon buns. Heaven help me.
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Sandy, I have a recipe for those buns and make them from time to time. They are awesome.
Last night was a grilled ham steak, baked sweet potato and sweet and sour cabbage which I made in the pressure cooker for the first time. Next time will use more salt and shorter cook time. It was still good.
It feels like a kung pao night. Not sure if I'll make it or order it out.
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Had no breakfast (late for OT and the cats had to be fed), so upon my return, it was a hot-corned-beef-on-rye afternoon. (Small end of the loaf, though).
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minus, thanks for the compliment, my eyes are my most mentioned feature. Hope you’re enjoying your busy week 🙂
Tonight was baked pork chops and red potatoes with Brussels sprouts. First time trying this recipe and the last, not terrible but nothing special either.
I’m looking for something savory, maybe creamy, if anyone has a pork chop dish you love, feel free to share.
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I've got more brown rice cooking in turkey broth and chickpeas going in the pressure cooker.
We keep a "stash" of this in the refrigerator as it fits in with a lot of dinners we're now making.
I got into the car yesterday and the Dave Ramsey show was on the radio. I heard his "eating only beans and rice, rice and beans" comment and laughed. I don't think he knows how to properly cook rice and beans. :-)
I haven't decided what to make for dinner. I'm still not feeling the greatest and Sharon is showing symptoms of what I have/had...so it will be simple, quick and probably not too filling.
I don't really have any pork chop recipes that I'd recommend...so I'll be looking over your shoulder. :-)
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illimae & eric - I have made this for many years as it is pretty quick and uses stuff I mostly have in the house. You can do it with pork chops, thin breakfast chops, or pork tenderloin that is cut into medallions and pounded thin.
Pork in Tarragon Sauce
Cook the seasoned (S&P) pork on both sides in a large flat pan in a small amount of olive oil, until browned but not necessarily cooked through. Remove the pork and keep warm covered on a plate. Stir 1/3 c. each tarragon vinegar and stock (chicken or beef) into the pan, scraping the bottom to loosen brown bits and cook about 5 mins., or until reduced by half. Lower the heat and add 1 T. tarragon (I use dried), 1 1/2 T. Dijon mustard and 1/4 c. heavy cream. Simmer until reduced by half. Add another 1/4 c. heavy cream, add pork back to the pan, cook until pork is done.
Also, here is a recipe for smothered pork chops that looks good - have not tried it though.
https://www.foodnetwork.com/recipes/tyler-florence/smothered-pork-chops-recipe-1941069
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Special - that's pretty close to my Brandy Cream sauce, which I use with pork medallions or sliced loin pounded thin.
The last couple of times I made pork chops, I used apple juice as the liquid & added sliced apples. Sometimes I use sage instead of tarragon. And once I used peach jam & let them simmer.
You're right - the smothered pork chops sound good. Must be lunch time.
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Quiet here today. It's rainy & grey in Houston and finally down below 90 degrees so I decided to turn on the oven. I just had a lovely dinner. Some wild caught Alaskan Keta salmon fillets. I had to look it up. It used to be called 'chum salmon' - a poor cousin of sockeye and coho. Now that is is "caught fresh from the ocean and processed quickly, the mild taste and flaky texture make it a great eating fish." These were flash frozen. There is apparently less oil than other salmon. I marinated the fish for a couple of hours in lemon/oil/pepper - actually the left over Red Fork Asparagus marinade that had been waiting in my fridge for a good cause, and this worked well. The main course was preceded with an appetizer tray of radishes, English cucumber slices and celery stuffed with pimento cheese. Then served with broccoli. And since I'm non-traditional, a tasty glass of Malbec.
There is left over salmon which will go nicely in a salad tomorrow. Hmmm, or maybe creamed salmon? Or maybe salmon spread? But then I'd have to find some bagels.
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Actually, with wild salmon, a fruity non-tannic red wine is now a recommended wine choice: pinot noir, malbec, beaujolais, gamay, grenache...
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Good to know Sandy. I rarely open a white wine anymore since they're likely to give me a headache.
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Your pork dish sounds delish, Special. One of these evenings when we decide to have a “mammal” dish, that would be lovely.
Tonight DH grilled some chicken breasts that I’d marinated in a balsamic, soy, garlic and rosemary dressing, accompanied by grilled asparagus in same flavored marinade, salad and corn on cob. There really isn’t enuf leftover chicken for a main feature for tomorrow’s dinner, but I could probably combine it with veggies for a stir fry, and serve over farro. And then againthere is always tomorrow’s farmer’s market to help with the menu.
We start our Celtics’ game attendance this week, (pre-season games). so on those nights we will eat at one of the sportsbar restaurants near TD Garden....back to my pre-game salmon over veggies dish I loved last season.
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Tonight was fridge-foraging: borscht (from the Lithuanian deli near Bob's office), a croissant, and a salad made from our cherry tomatoes, fresh herbs, ricotta salata (sort of like a firm feta) and blood orange olive oil on a bed of baby spinach. No vinegar, as the tomatoes provided both liquid & acid. The Cook's Illustrated recipe also called for corn kernels, but I have only one ear of corn in the freezer and it's cheese-covered elotes.
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Nothing was for dinner last night. We went out for a late lunch and some shoe shopping for DH. I had a Thai bowl on Asian noodles, so yummy, but DH had a WHOLE PIZZA! Yes, you read that right, lol! Thin crust, but still pretty incredible. So... he was too full for dinner - I had a little salad later.
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Hubby and I stopped and got dinner Moe's Southwestern Grill on our way home from helping my in-laws with some stuff they needed done around their house. He had their Earmuffs bowl with steak, mine was chicken and I loaded mine with veggies!
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mommy - Moe’s has such funny names for their menu items - I usually get the Close Talker salad and my DD gets the Homewrecker burrito.
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Grilling half a chicken rubbed with olive oil, garlic, oregano and lemon. We'll have egg noodles with butter and a little parm and broccoli pieces with the bird.
Went to the orchard Friday and made an apple pie yesterday. Wasn't the best I've made (crust got too warm while I was rolling it and I was in too much of a hurry to re- chill.) DH thought it was great. He's my pie guy. I hooked him by making him an apple pie for his birthday 38 years ago lol
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Hubby and I love their Earmuffs bowls. We always end up so full from it we can’t even think of eating anything else for a few hours.
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Enjoyed our week in the camping van. Saw spectacular landscapes, foliage and wildlife. And was so nice to have meals prepared and just heat up. Made the evening so relaxing to have dinner ready. One night we enjoyed eggplant parmigiana with salad and a nice bottle of Italian red wine. Ambiance was wonderful at a picnic table with little pumpkin lights!
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Katy - how neat. Where did you go camping? Sorry if you already said & I forgot.
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Stuffed chicken breasts and salad
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Katy, I think I had that same eggplant parm (Michelina's?) last night, over a half-portion of whole wheat spaghetti (Bionature) to sop up the extra sauce.
Today, after hand therapy, I visited H-Mart, a huge Asian (primarily Korean) supermarket and bought ready-to-eat shrimp chips (inexplicably sweetened, unlike the fry-them-yourself savory ones I occasionally make--comfort food from the Cantonese-American restaurants of my Brooklyn childhood); instant bean sprout and miso soups; and shrimp tempura and a small "darne" (a fish steak from which the bones were removed) of Chilean sea bass which was on sale. Think I'll have the tempura & fish with some stir-fried peppers & snow peas for dinner.
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Nance, I hope you heard my "hello" as we passed through your town yesterday. We stayed overnight in Hayti at our favorite Drury Inn and arrived home this afternoon.
Dinner was grilled cheese sandwiches. It's nice to be home.
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Carole, welcome home! I'm sorry you didn't stop. I know how it is when you're traveling through with your destination in mind though.
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carole - dang, auntie would have given you some pie if you stopped!
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Ha ha, Special, my thoughts exactly!
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Have my women's club meeting tonight. We have a dinner we do once a year where everyone brings something. I am bringing stuffed mushrooms.
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Had the tempura last night--used the "airfry" setting on my toaster oven, and though the outside was crisp & delicious the batter was way too thick. Also a bowl of instant miso soup, which was so comforting during the strong thunderstorm. This a.m. was a low-carb BLT, using guac instead of mayo and half of one of my homegrown tomatoes. The ones ripening on my sill are smaller than the two beefsteak ones I ate last week; there are only two conventional ones still on the vine (small and green, camouflaged by wine-bottle netting against squirrel invasion). Last one of those I picked today is still mostly yellow, but will ripen quickly indoors.
What I'm having right now--tricky getting the milk texture and pouring "wiggle" just right:
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