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Yum. Ditto on the pork shoulder.
Visited my dad yesterday and he requested ham steak and mashed potato, so made that and added spinach for his anemia. We also had pickled beets. I apologize if that offends anyone. ;) We like them.
I think I'm making bison burgers tonight. Will make 4 patties, cook two, and freeze two for another time. Not sure what's going with the burgers. Sadly I have no tots or I would copy off Andostre. Maybe oven fries?
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I love spam. But not in this thread.
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Sadly I have no tots or I would copy off Andostre.
Frozen Ore Ida tater tots were super easy.
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Monday I made a slow cooker dish with chickpeas, a slew of diced vegetables, raisins, a bunch of different spices (including turmeric) and bone-in chicken thighs. Served on a bed of couscous, and it's pretty good! Having it again for leftovers tonight.
I need to re-write the recipe, though. There's like 20 different ingredients between all of the different vegetables and spices, and the ingredients list doesn't have them in the same order that I'll use them, which is annoying when I read "now add herb A," and then I have to go and hunt the list to find how much of herb A I need to add, and then repeat for every herb or spice. And then there's a part where it says to add the spices, but later it says to add the salt and pepper, and I thought pepper at least was a spice? Finally, there's a part where it says to add like nearly all of the ingredients to the slow cooker, and I want it to just say "add everything except (the three ingredients I don't add, yet)."
It feels like eccentric behavior, but I think it will make the recipe easier to follow in the moment.
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Lunch today is pita and hummus, cherry tomatoes, cheese and grapes. Yummy.
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I also hope to make some kind of homemade empanada this weekend.
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mmmm.... empanadas.
Earlier this week I made one of my favorite dishes, "Pile of stuff I need to use up in my fridge before it goes bad." In this case it was chicken sausage, lancinato kale, a leek, and mushrooms. Sauteed all of those and stirred in a can of diced tomatoes and added some cayenne and basil. Served over rice. Tasty and reasonably healthy. Ate leftovers with added cheese, which was more tasty if less healthy.
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Visited my dad yesterday and he requested ham steak and mashed potato, so made that and added spinach for his anemia. We also had pickled beets. I apologize if that offends anyone. ;) We like them.
Love pickled stuff now, including beets. (Lost some taste buds recently, so lost some flavors. Chocolate tastes like mud. But peanut butter is still yum! And I like sour stuff like pickles and sauerkraut more than I used to.)
I think I'm turning into a goblin! Better hide the matches...
Visited my dad yesterday and he requested ham steak and mashed potato, so made that and added spinach for his anemia. We also had pickled beets. I apologize if that offends anyone. ;) We like them.Love pickled stuff now, including beets. (Lost some taste buds recently, so lost some flavors. Chocolate tastes like mud. But peanut butter is still yum! And I like sour stuff like pickles and sauerkraut more than I used to.)
I think I'm turning into a goblin! Better hide the matches...
what happened, Set?
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what happened, Set?Visited my dad yesterday and he requested ham steak and mashed potato, so made that and added spinach for his anemia. We also had pickled beets. I apologize if that offends anyone. ;) We like them.Love pickled stuff now, including beets. (Lost some taste buds recently, so lost some flavors. Chocolate tastes like mud. But peanut butter is still yum! And I like sour stuff like pickles and sauerkraut more than I used to.)
I think I'm turning into a goblin! Better hide the matches...
Brain tumor. Paralysis. Getting old. :)
Liking sauerkraut (eating a reuben as I type!) is just one of the page long list of boring side-effects, but even I am bored with talking about them, and it's not topical to this thread about our dinner habits!
On topic, I thought reubens sounded cool. But I hate rye. And I don't really care for corned beef all that much.
So I should probably save time and just order a turkey club with sauerkraut for no reason. :)
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On topic, I thought reubens sounded cool. But I hate rye. And I don't really care for corned beef all that much.
So I should probably save time and just order a turkey club with sauerkraut for no reason. :)
Many restaurants in my area serve "Rachels" which are Reubens but turkey instead of corned beef. If it's good roast turkey (not cheap deli meat) it's really tasty. You would still have to contend with the rye or ask for a substitute though. Me, I like rye, but I've also noticed that buttered grilled rye smothered in cheese and thousand island tastes a lot different from plain or just-toasted rye with a bit of butter.
I like sauerkraut on hot dogs.
(I'm contributing!)
I like sauerkraut on hot dogs.
(I'm contributing!)
Yes! That was a thing at the corner convenience store pre-pandemic, but now they don't do the condiments like sauerkraut anymore, and I'm not paying 2 bucks for a tube of greasy meat-flavored salt...
Although I understand why they did that, yeah, it seems more cost effective at that point to just buy a jar of sauerkraut and some hot dogs and make them at home.
My job used to be in a part of town where there were loads of awesome hot dog cart vendors. Great lunch for $5 or less (I'm throwing in chips, drink, etc.). I've switched offices during the pandemic and while I will now be working near many great food options if we ever actually stop telecommuting, I'mma miss those awesome dogs.
Dinner tonight was edamame and popcorn because I couldn't be bothered with anything else. High in fiber, at least.
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My job used to be in a part of town where there were loads of awesome hot dog cart vendors. Great lunch for $5 or less (I'm throwing in chips, drink, etc.). I've switched offices during the pandemic and while I will now be working near many great food options if we ever actually stop telecommuting, I'mma miss those awesome dogs.
Yeah, hot dog cart hot dogs are like magically better than hot dogs made at home. Something about slow cooking over hours just really concentrates the flavor, I guess.
Same with soup from restaurants that prepare it at the beginning of the day. At the end of the day it's all super-thick and awesome, after simmering all day, although it's crap shoot whether or not it's all gone... :(
On day one, my mom's crockpot split-pea/ham soup was 'eh.' By days two and three it was thick like peanut butter and I'd spread it on bread and eat it as a sandwich. :)
My job used to be in a part of town where there were loads of awesome hot dog cart vendors. Great lunch for $5 or less (I'm throwing in chips, drink, etc.). I've switched offices during the pandemic and while I will now be working near many great food options if we ever actually stop telecommuting, I'mma miss those awesome dogs.Yeah, hot dog cart hot dogs are like magically better than hot dogs made at home. Something about slow cooking over hours just really concentrates the flavor, I guess.
Same with soup from restaurants that prepare it at the beginning of the day. At the end of the day it's all super-thick and awesome, after simmering all day, although it's crap shoot whether or not it's all gone... :(
On day one, my mom's crockpot split-pea/ham soup was 'eh.' By days two and three it was thick like peanut butter and I'd spread it on bread and eat it as a sandwich. :)
Sounds like day 2 is when I should drop by.
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I made pulled pork tacos. Pork shoulder slow-cooked in the oven to start. A layer of onion with basting juice on the bottom (apple cider, fish sauce, water, spices). I cooked it all the way through. Stage 2, I put it on the grill to add some char. Pulled it apart, added some basting juice and more spices. Was grilling with neighbors, so as other items were cooking, we warmed tortillas on the grill and had tacos to start.
I also grilled some pineapple and mango. I've done that before, but for some reason it didn't turn out well this time. Last time both were delicious (though the watermelon I tried wasn't good). This time, they weren't. Had a funny taste, not sure why they were great last time, but bad this time.
Back on the subject of reubens, the local bakery-cafe serves theirs on brown bread, so that may be a good alternative to the rye that can still stand up to the weight and flavors.
Irontruth, those tacos sound awesome. Wish I could grill, but pretty sure it'd set off the smoke alarm in my apartment. Still I'd like to try the braise sometime...
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I adopted the onion+liquid base from this recipe.
They use apples in that one, but I had onions on hand, and they worked just as well. I've probably linked that site before, it's an amazing BBQ resource. Their science of cooking articles are very, very good.
I'm meh about jalapenos in general, but I love carrots pickled with jalapenos.
I have to watch intake of spicy food for my stomach's sake, but Trader Joe's sweet pickled jalapenos are awesome. Great addition to nachos. Or hot dogs.
Salmon en papillote with lemon, or spaghetti with mushrooms?
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I love couscous.
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I imagine you've already decided by now, DQ, but I had salmon myself tonight. Grilled salmon with balsamic glaze, grilled asparagus, and couscous.
Oh! I forgot I have asparagus in the fridge to use up. Thanks for reminding me.(I used to try to keep a running list of what I have in my fridge to use but in my mess of a kitchen it has not been updated in awhile).
Sunday night I had the spaghetti. Oddly not unlike Mark, I added a bag of frozen spinach to my sauce to pretend I eat greens.
In other news I discovered that the bag of lemons I bought from Trader Joe's had gotten all moldy in under a week. Most disappointing.
I'm not vegan, but I eat a few vegan meals now for various reasons. I found out there are vegan marshmallows available for purchase, so I made fancy smores the other day. Fig and walnut butter, dark chocolate, and raspberries (though any tart berry will do).
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{sneaks back in, acts like was never gone}
Saturday I made a bunch of chicken alfredo (and garlic bread). This time, I used a whole head of garlic -- half-sliced thin and half minced -- plus half a teaspoon of garlic powder. The garlic powder kept it's stronger taste, and the fresh garlic mellowed completely and sweetened from the baking, although I didn't notice the expected difference between the minced and sliced. I also added a 1/3 cup of diced sun-dried tomatoes and 4 (or 5?) chopped slices of leftover cooked bacon. The final result was very good, noticeable better than the usual alfredo.
Sunday night was leftover alfredo.
Monday I baked pineapple upside-down cake, and then last night was hamburgers on the grill and potato chips.
Today, I broke down the spare ribs (ugh, I hate removing the silver membrane), dryrubbed them, wrapped the baking pan tightly in foil, and started them steam-baking in the oven on low before 11AM. I'll check on them again in about a half hour, flipping them over and raising their oven temp a bit, and keep doing so until they're ready for the BBQ sauce. Will finish them with a short trip under the broiler on both sides, and they should end up fall-apart tender. I'll warm up a can of "smokehouse" baked beans on the stovetop, and I need to start the frozen dough rolls rising now.
Dang, that sounds good.
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Dang, that sounds good.
Thanks! It was very good. Dad had navy beans & ham that our neighbor brought over him for lunch, so we had corn on the half-cobs instead of baked beans. The rolls rose up nice from the heat of the oven, but when I moved them, they fell from the cooler temp.
The only secret to oven ribs is having the time; all together, they spent just over 6 hours in the oven. They slow cooked at low temps (250°F & then 275°F) and in foil for most of their cooking time, so they slow braised with me checking every hour or so to flip them over. Then the foil tent came off, they got a coat of BBQ sauce on top of the dry rub, and they spend an hour at 300°F uncovered to cook down all the juices. Then 375°F for 20 minutes with the rolls baking above them. Then they were flipped one last time, a coat of BBQ sauce on the remaining side, and the last 3 minutes on the top rack directly under the 500°F broiler.
For the dry rub, I just used a mix of 1 tsp garlic powder (not garlic salt), 1 tbsp chili powder blend, and 3 tbsp of McCormick's bourbon brown sugar seasoning for each side (so double those amounts) for 6 lb total of spare ribs. The BBQ sauce was just original Sweet Baby Ray sauce (Dad doesn't like anything spicier or experimental to his palate).
The rolls were frozen Bridgford rolls dough; once they rise, it's only 20 minutes at 375°F. I bought the corn when it was in season for just 4 ears/$1, then cut them in half, and froze them. Plunk them in boiling water (while still frozen) for 10 minutes, and boom they're done.
(If had to work, this dinner wouldn't have happened.)
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{sneaks back in, acts like was never gone}
Saturday I made a bunch of chicken alfredo (and garlic bread). This time, I used a whole head of garlic -- half-sliced thin and half minced -- plus half a teaspoon of garlic powder. The garlic powder kept it's stronger taste, and the fresh garlic mellowed completely and sweetened from the baking, although I didn't notice the expected difference between the minced and sliced. I also added a 1/3 cup of diced sun-dried tomatoes and 4 (or 5?) chopped slices of leftover cooked bacon. The final result was very good, noticeable better than the usual alfredo.
Sunday night was leftover alfredo.
Monday I baked pineapple upside-down cake, and then last night was hamburgers on the grill and potato chips.
Today, I broke down the spare ribs (ugh, I hate removing the silver membrane), dryrubbed them, wrapped the baking pan tightly in foil, and started them steam-baking in the oven on low before 11AM. I'll check on them again in about a half hour, flipping them over and raising their oven temp a bit, and keep doing so until they're ready for the BBQ sauce. Will finish them with a short trip under the broiler on both sides, and they should end up fall-apart tender. I'll warm up a can of "smokehouse" baked beans on the stovetop, and I need to start the frozen dough rolls rising now.
scratches at back door, truly never stopped begging for food
scratches at back door, truly never stopped begging for food
Funny that... when I stopped in for coffee this morning, Dad asked me when last night did I stop in for a large piece/small chunk of cake. Except I didn't. So I'm not sure if he had a piece late last night (as the usual snack during Colbert) and forgot, or what, but...?! Neither of us are on Ambien or similar meds, neither of us has any history of sleepwalking/sleepeating, and the cake was in the kitchen fridge, not the fridge on the back porch. Weird.
Anyway, last night's dinner was leftover ribs and rolls.
I've already got the dough going through a second rise, and the deviled egg halves are done (Dad did steal two un-deviled hardboiled eggs for lunch), so we're having pepperoni pizza and deviled eggs for dinner.
Saturday night, Dad is going out to my brother's house for dinner. Brother's wife is making roast of some sort; thank goodness Dad has both covax shots, as she's full-on anti-vax, anti-mask, covid conspiracy-er.
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I remained perplexed by the mysteries of yeast. Wednesday's rolls rose up to tantalizingly perfect roll goodness... and then fell into sad (but still tasty) lumps.
Tonight's pizza dough just would not stop rising. My standard procedure is to par-bake the pizza crust by itself before I add everything else and bake it to completion. This time I had to poke several holes in the soufflé-like crust to let the steam out before I could top it (with sauce, cheese, pepperoni, and bacon). Even then, it came out as the lightest airiest pizza crust I'd ever made. That's not a complaint -- it was delicious -- but now I have no idea how I did it, so I can't replicate it.
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Yay threadwake! Mmmm, ribs. Suddenly I want to go to the bbq place in the neighborhood over.
Last night made pan seared chicken sausage, roasted broccoli, and pierogis pan cooked with onions in butter in the same pan the sausage was seared in first. Overall a success, although I probably won't buy that brand of pierogis again, filling was quite bland. (I know how to make them from scratch but it's one of those "technically easy but creates a mess and takes too long" kind of things.) Made plenty of leftovers for one or two lunches at least. Indeed, I think I'll have more of the sausage for lunch right now...
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Made pork chops with a plum and red onion mixture. Nothing fancy, simple ingredients, but it was all delicious. Finishing those leftovers up tonight.
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scratches at back door, truly never stopped begging for foodFunny that... when I stopped in for coffee this morning, Dad asked me when last night did I stop in for a large piece/small chunk of cake. Except I didn't. So I'm not sure if he had a piece late last night (as the usual snack during Colbert) and forgot, or what, but...?! Neither of us are on Ambien or similar meds, neither of us has any history of sleepwalking/sleepeating, and the cake was in the kitchen fridge, not the fridge on the back porch. Weird.
I don't know what you are talking about.
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Yay threadwake!
AND BAKE!
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Yay threadwake!AND BAKE!
:)
In seriousness I would but it's too hot. I keep meaning to make granola.
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Seared a couple of chicken fillets, then made a fig-balsamic-mustard sauce and put the whole thing on a bun.
Letsee:
Tuesday night's dinner was leftover beans & ham for Dad and (more) thaw-rise-bake rolls. I had a frozen breaded chicken patty instead.
Wednesday's night's dinner was baked pork chops, baked au gratin potatoes (from a box with added crumbled bacon and extra parm cheese), green peas (from frozen) for Dad, and canned chili beans for me. The sauce I made for the peas was good, but it didn't stick to the peas, so next time I'll add a little cornstarch to the sauce. The dried sliced potatoes in the boxed au gratin look just like thick, unseasoned potato chips... so now I'm thinking I need to experiment making au gratin potatoes using bagged kettle-cooked potato chips.
Thursday night's dinner was tilapia in parchment for Dad, plus leftover peas and au gratin potatoes. I finished off the leftover chili beans and reheated a frozen burrito.
Last night (Friday) I picked up a cooked, chilled rotisserie mojo chicken on sale at the supermarket on the way home. I made a basic salad to go with it.
Tonight I made spaghetti & meatballs with garlic toast and the rest of the leftover salad. I had the time, so I made the sauce from scratch and slow simmered it for about 2-1/2 hours. I discovered I only had six pre-made meatballs left, so I thawed a couple 1/3 lb ground chuck patties, broke them up, and cooked them to add in to the spaghetti sauce toward the end. Sauce came out pretty darn good. Have plenty left over, so we'll probably have that for dinner tomorrow.
(Remembered to finally run white vinegar through the coffee maker a couple times, then brewed tap water twice to rinse it out.)
Yay threadwake!AND BAKE!:)
In seriousness I would but it's too hot. I keep meaning to make granola.
I am slowly converting to granola. With berries in it and milk poured on top.
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So last night I made Shepherd's Pie. I don't know if I did it right, but I did it.
(snip)
<pedant>If it's with beef, it's cottage pie, as shepherds do not herd cows, but apparently cottages do. </pedant>
I don't think shepherd's or cottage pie, or any other melange of sauce and veggies topped with potato, really has to follow specific form or recipe (although of course people growing up eating it will insist however their grandmother made it is correct)--it's all about using up your leftover meat (if any), veggies, and potatoes. Sounds like you pretty much did it right, save it sounds like you needed to add a little more liquid (milk, broth if you are not eating milk) to your mash. Great job and sounds tasty!
I am slowly converting to granola. With berries in it and milk poured on top.Yay threadwake!AND BAKE!:)
In seriousness I would but it's too hot. I keep meaning to make granola.
I eat a lot of yogurt, nuts, and berries for breakfast, and like to shake it up with granola once in awhile. It's easy to make, I just don't like having the oven on in the summer (though someone asked me to bring bread to a dinner tonight and I don't have any nice bread so I might have to buck up and make some beer bread).
Anyway, you mix about 4 cups of rolled, non-instant oats with 6 Tablespoons of oil and, if desired, up to 1/4 cup of liquid sweetener of choice (I usually use maple syrup, but honey or agave also work, and I expect so would corn syrup or whatever). Add cinnamon if desired and salt, mix up, and add any nuts or seeds you want in with the granola (e.g., sunflower, flax, peanuts, hazelnuts, etc.), then spread on a rimmed cookie sheet. Bake at 350 for 20 minutes, stirring around on the tray once halfway through. Let cool, then stir in any dried fruit and/or chocolate chips you want to add to it.
Easy and often yummier than store-bought. It can be cheaper too depending on what you put in it and what brand you would otherwise buy.
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Yeah, the shepherd's pie and granola both sound good.
<pedant> If it's with beef, it's cottage pie, as shepherds do not herd cows, but apparently cottages do. </pedant>
.
If shepherds herd sheep,and cottages herd cows,
what do gazebos herd... ?
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Sunday night was indeed leftover spaghetti & beef chunks + meatballs, garlic toast, and salad.
Last night was cheeseburgers on the grill and potato chips not on the grill. Need to go groceries shopping soon.
Tonight is slow braised boneless pork shoulder with mashed & gravy, probably reheated canned carrots & store brand Hawaiian rolls too.