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Had my first really successful pan sauce.
Did chicken with carrots, onions and bacon in the DO. Afterwards, I took the liquid (plus onions and bacon) and reduced it some, added butter, dijon mustard, and worcestershire sauce. I've always been too impatient to really reduce it though, so my sauces are always runny. So I cheated with corn starch, and it had a nice consistency.
Only downside was that the grocery store was doing a sale on chicken breast, so it still dried out a little on me (hence making the pan sauce). Ran out of the pan sauce for leftovers though, so I just stirred some BBQ sauce and mustard together for the last bit.
What's the "DO?"
Turkey noodle soup for dinner tonight.
Dutch oven
Congrats on the pan sauce success!
Making chili tonight for dinner, probably have cheesy garlic toast with it too.
Tomorrow will be steaks, baked potatoes, coleslaw, and baked beans (from a can). Maybe deviled eggs and pigs-in-blankets too, depending on how ambitious I'm feeling.
Chili was pretty spot on, though I'm thinking I really need to get some masa harina so I can drop in a tablespoon or two to thicken the chili from now on.
Turns out I wasn't feeling so ambitious today, so no deviled eggs for game snacking/pre-dinner. Steaks are pretty big, so not bothering to make baked potatoes either. Still having steaks, coleslaw, and baked beans, plus I made a cherry pie for Dad and some fresh guac for me.
I learned last night that you can get a frickin' splinter from parsley bunches.
In an effort to include more vegetable options in my diet, last night I made a meatless chili and served it over rice with some grated cheddar cheese.
I'm... not great at chili.
The beans were fine, if a tad mushy. To make it more vegetable-y, I sautéed diced carrots and celery with the onions, but I didn't dice them super fine so they didn't really dissolve too well into the chili. The flavor was ok, if a tad bland; I'm hoping as it sits in the fridge as leftovers that flavor mingles a bit more.
Belated, unsolicited advice:
- Do try the carrots/celery/onions superfine next time, and saute them well to build up flavor before adding other stuff. A little bell pepper in that works well too.- Canned chipotle in adobo (puree chop the contents of the can) is a magical chili ingredient. A little goes a Loong way but the remainder lasts awhile in the fridge (in a new container). It is super spicy so if that is not an option, try smoked paprika for some smoky flavor.
- Other good umami additives include unsweetened cocoa, instant coffee crystals, a dollop of cold brew coffee, and/or beer.
- For meatless chili, quinoa is a nice addition. If you add canned beans and tomatoes, don't drain them (or only partly drain them depending on quantity), then add quinoa about 15 minutes before you want the chili to finish cooking, and pour it in, and cook until it's absorbed the liquid. It adds a nice chewyness in lieu of meat and is a good source of protein.
I spent too much money on takeout tonight, and the delivery guy was an a~&$$*~. My instructions say "Contactless: enter building, leave food by front door." He was sitting in his car outside insisting my instructions said "hand it to me" and wanted me to come to his car when I am trying to quarantine until I get a COVID test result (no symptoms, just recent exposure risk). I had to coerce him to get out of his car and leave it in a few feet away, trying to explain that I did not want to get him sick, and he kept arguing with me and telling me to come to the car to look at his version of my instructions. Not only did I give the driver a bad review, I decided to delete the delivery app. I don't need to spend that kind of money let alone put others or myself at risk.
All this is to say is I am looking for fast easy, preferably one pot meals. A lot's been going on and I don't have the energy... well not so much to cook, but clean up afterward. Maybe I'll make a pot of soup that I can reheat or freeze.
Liquid smoke is good for smoke flavor as well. Normally I do about 1 tbsp/ 1 lb of meat, but about 1 tbsp/30 ounces of beans should be about right as well.
I strongly dislike the flavor of liquid smoke, even when kept to an appropriate amount, but obviously one's mileage may vary, and if you like it that could work well. My suggestions were geared toward also adding pepper flavors which suit chili.
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Speaking of "taking 10", I bought a rice cooker.
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I strongly dislike the flavor of liquid smoke, even when kept to an appropriate amount, but obviously one's mileage may vary, and if you like it that could work well. My suggestions were geared toward also adding pepper flavors which suit chili.
I misread this as "Power Suit Chili".
Now I want Power Suit Chili.
Speaking of "taking 10", I bought a rice cooker.
HEY!
I've been using my cheapo (free from credit card points) rice cooker at least once a week since the start of the new year. My only dislike is I don't like how it browns the rice on the bottom.
I've only been making combinations of rice + water + better-than-bouillon + seasonings & spices + pre-cooked meat, veg, leftovers in it. Haven't tried making anything adventurous in it, like fat pancakes..
I've been using my cheapo (free from credit card points) rice cooker at least once a week since the start of the new year. My only dislike is I don't like how it browns the rice on the bottom.
I've only been making combinations of rice + water + better-than-bouillon + seasonings & spices + pre-cooked meat, veg, leftovers in it. Haven't tried making anything adventurous in it, like fat pancakes..
I love my fat pancakes.
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So, I'm in Texas, which I'm sure many of you have seen is suffering from our Don't-Tell-Me-What-To-Do attitude headbutting the effects of climate change. While I'm lucky enough to have power, we don't have water, yet.
So dinner has been really fun these past few days! We've thawed some of our frozen leftovers, so leftovers and boxed mac & cheese have sustained us. I was able to go to the grocery store, today. It wasn't exactly slim pickings, but I couldn't be choosy about what I got.
So tonight, it's tomato soup from a can and grilled cheese sandwiches made in the toaster oven. The goal is to use as few pots, pans, etc. that need to be washed as possible. We are expected to be able to turn the water back on in our house tomorrow (final overnight freeze is tonight), but testing to make sure the water is safe to use isn't expected to be done until Sunday or Monday.
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Hope your expert challenge Adventures-in-Survival Cooking doesn't get any more difficult, Andostre.
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Wednesday night dinner was chicken alfredo (smaller batch with new-er recipe), garlic toast, and basic salad. Thursday dinner was leftovers.
Tonight's dinner is hamburgers/cheeseburgers and potato chips.
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I'm making a large batch of my mother-in-law's Italian Wedding Soup with chicken meatballs. It's incredibly delicious when she makes it. Here's hoping I can do justice to the recipe.
I've been following a weight loss program since the new year, and it's good to have broth-based soups like that on hand for easy lunches/dinners during the wintertime. Early on, I stocked up on canned soups, but they are almost universally way too salty for my palette. Homemade soups are the way to go.
I will also be baking bread, which is not ideal for weight loss, but I haven't made any bread since December so I am overdue. I will have to refrain from devouring half the loaf in one sitting.
So, after my dog unexpectedly sickened in late January and died on February 6, I.... hadn't been cooking much. A lot of "open container, microwave slop, robotically shovel into face-hole" when I had the muster to do anything.
My recent (about four days ago) use of the crockpot indicates that I have moved along in the grieving process.
Nothing fancy- it's a crockpot.
I threw in two onions, chopped into pieces, what was left of a jar of jalapenos, and a chunk of pork, then I spritzed in some Ancho and Morita sauce.
Let it cook for six hours, then made some rice and put the resultant slurry over the top, then grated some cheese onto it, followed up with more of the sauce. First real meal I'd cooked since I lost her.
And thus life goes on.
I am so sorry for your loss.
Condlences, Cole.
Damn Cole, I'm so sorry.
Really sucks about the dog. My grief is a lot less severe, but I'm still getting over the death of a dog from 6 years ago.
Recently I've been exercising more, and I usually get my workout in right before lunch. On the passively "taking 10" side, I've been doing a couple tablespoons of peanut butter powder, a scoop of whey protein, and a glass of soylent. I don't necessarily care about protein windows or any of that crap... I just don't want to eat before the workout, and I'm hungry afterwards. The slightly more active lunch has been to chop up whatever leftover meat is in the fridge, and then scramble it with some eggs. Today I added some cumin, chipotle, and smoked paprika (todays meat was bacon a neighbor gave me). I am very pleased with it.
For dinner tonight, we're having leftover chicken pot pie from last night. I read up on several different recipes, then bodged one together. It was my first attempt on a pot pie, but it turned out really well. The only problems were I didn't add quite enough salt (but got other seasons right) and I made too much filling, so I couldn't crimp the the top and bottom crusts together.
I'm guessing I'll make pork roast tomorrow, but nothing definite.
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For dinner tonight, we're having leftover chicken pot pie from last night. I read up on several different recipes, then bodged one together. It was my first attempt on a pot pie, but it turned out really well. The only problems were I didn't add quite enough salt (but got other seasons right) and I made too much filling, so I couldn't crimp the the top and bottom crusts together.
I'm guessing I'll make pork roast tomorrow, but nothing definite.
Tonight was indeed pork roast, with garlic mashed & gravy and fresh baked dinner rolls (from frozen dough). I used a 12oz bottle of Dad's pale lager instead of chicken stock in which to braise the roast with the herbs & seasonings, and it turned out pretty well. Nailed the gravy made from the braising liquid.
For dinner tonight, we're having leftover chicken pot pie from last night. I read up on several different recipes, then bodged one together. It was my first attempt on a pot pie, but it turned out really well. The only problems were I didn't add quite enough salt (but got other seasons right) and I made too much filling, so I couldn't crimp the the top and bottom crusts together.
I'm guessing I'll make pork roast tomorrow, but nothing definite.
Did you want the pot pie or tonight's dinner? There's still a slice of chicken pot pie in the fridge on the top shelf. The leftover roast, gravy & mashed, and rolls are on the bottom shelf next to Tuesday's choc chip cookies.
Tonight was indeed pork roast, with garlic mashed & gravy and fresh baked dinner rolls (from frozen dough). I used a 12oz bottle of Dad's pale lager instead of chicken stock in which to braise the roast with the herbs & seasonings, and it turned out pretty well. Nailed the gravy made from the braising liquid.
Did you want the pot pie or tonight's dinner? There's still a slice of chicken pot pie in the fridge on the top shelf. The leftover roast, gravy & mashed, and rolls are on the bottom shelf next to Tuesday's choc chip cookies.For dinner tonight, we're having leftover chicken pot pie from last night. I read up on several different recipes, then bodged one together. It was my first attempt on a pot pie, but it turned out really well. The only problems were I didn't add quite enough salt (but got other seasons right) and I made too much filling, so I couldn't crimp the the top and bottom crusts together.
I'm guessing I'll make pork roast tomorrow, but nothing definite.
now i want to crash into your home like the kool aid man, demanding food.
OH YEAH!
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But the kool aid man doesn't demand food, he offers refreshment. If you're gonna demand food, I think using the door is a better plan.
leftoversnow i want to crash into your home like the kool aid man, demanding food.
OH YEAH!
Dad has a gun and he's old, so no startling him in the middle of the night, please. Anyways, there's a key hidden by the back door if you need to let yourself in for munchies.
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Was going to have sloppy joes tonight, but discovered at the start that I was out of Manwich sauce. It was cold and rainy, the roads and the store would be full of idiots, and my arthritis was acting up. So I did a little googling and jotted down notes from three different recipes and... it turned out surprisingly good, if about a half-hour later than I expected. Good enough that I can't think of anything it needed.
Had it with oven-baked tater tots, went really well and satisfying.
Probably having pizza tomorrow night.
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leftoversnow i want to crash into your home like the kool aid man, demanding food.
OH YEAH!
Dad has a gun and he's old, so no startling him in the middle of the night, please. Anyways, there's a key hidden by the back door if you need to let yourself in for munchies.
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Was going to have sloppy joes tonight, but discovered at the start that I was out of Manwich sauce. It was cold and rainy, the roads and the store would be full of idiots, and my arthritis was acting up. So I did a little googling and jotted down notes from three different recipes and... it turned out surprisingly good, if about a half-hour later than I expected. Good enough that I can't think of anything it needed.
Had it with oven-baked tater tots, went really well and satisfying.
Probably having pizza tomorrow night.
...I had this exact same meal on Wednesday.
Hm.
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...
If you bait them with peppermint, they can't fail!
I tried a new recipe last night, and my wife asked for it to be a regular. It's called Caprese Sheet Pan Chicken.
Tossed a bunch of cherry tomatoes in olive oil and Italian seasoning. Put them on the perimeter of a sheet pan and put some chicken breasts in the middle, drizzled with olive oil. I baked at 400 for 20 minutes until the tomatoes start to burst. I took the pan out long enough to put thick slices of fresh mozzarella over the chicken, then put them back in the oven for a few more minutes to melt the cheese. During all of this, I reduced some balsamic vinegar on the stove.
Serve the chicken and tomatoes on a bed of arugula (or spinach), drizzle the balsamic reduction over the top, and tear up some fresh basil leaves to add on top. Easy and delicious. I can find and link the recipe if anybody wants.
Letsee...
Sunday night was (frozen) pizza. Just the usual mods (a few shakes of extra Italian herbs blend, teeny drizzle of olive oil, and re-arranging the toppings), turned out good as expected.
Monday night, I wasn't feeling so great, so made dinner just for Dad: baked tilapia in parchment, baked potato, and hushpuppies. Made as usual, so went fine.
Tonight, I tried to recreate from scratch Mom's oven-fried chicken recipe that she never wrote down. The coating was seasoned well, but the very large chicken breasts needed a knife to cut up. Still moist and not dried out, just tough-ish. Seasoning didn't penetrate beyond the skin either. Served with sweet & savory sauced baby carrots and brown & serve rolls.
Got no idea what we're having tomorrow.
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If you bait them with peppermint, they can't fail!...
I've developed some willpower against peppermint lately, so that's not foolproof anymore. But if there was one of those very elusive new WfC: Kingdom Cyclonuses in the trap, I'd guarantee it'd work. (Stoopid greedy eBay scalpers looting the local shelves.)
I tried a new recipe last night, and my wife asked for it to be a regular. It's called Caprese Sheet Pan Chicken.
Tossed a bunch of cherry tomatoes in olive oil and Italian seasoning. Put them on the perimeter of a sheet pan and put some chicken breasts in the middle, drizzled with olive oil. I baked at 400 for 20 minutes until the tomatoes start to burst. I took the pan out long enough to put thick slices of fresh mozzarella over the chicken, then put them back in the oven for a few more minutes to melt the cheese. During all of this, I reduced some balsamic vinegar on the stove.
Serve the chicken and tomatoes on a bed of arugula (or spinach), drizzle the balsamic reduction over the top, and tear up some fresh basil leaves to add on top. Easy and delicious. I can find and link the recipe if anybody wants.
That sounds good. I'm gonna have to try that. Thanks!
I've been wanting to try that baked feta pasta recipe that's been making the rounds, but Dad's not much of a pasta eater.
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I've developed some willpower against peppermint lately, so that's not foolproof anymore. But if there was one of those very elusive new WfC: Kingdom Cyclonuses in the trap, I'd guarantee it'd work. (Stoopid greedy eBay scalpers looting the local shelves.)If you bait them with peppermint, they can't fail!...
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I tried a new recipe last night, and my wife asked for it to be a regular. It's called Caprese Sheet Pan Chicken.That sounds good. I'm gonna have to try that. Thanks!
My wife found it from this list of sheet pan recipes.
Tonight was slow cooker top round roast w/ onion garlic aus jus, drop dumplings, and green beans (canned + little butter + beef base + black pepper). Had made this plenty of times before, so no surprises except the dumplings weren't fluffy enough IMO. Made a chocolate cheesecake (from a box/kit) and it's chilling in the fridge for another 40 minutes to finish setting up.
Probably having leftovers tomorrow night, then a pot of Dad's great northern beans & ham on Friday.
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My only dislike is I don't like how it browns the rice on the bottom.
In many cuisines that's a special treat
Tricks to avoid:
1) Unplug rice cooker as soon as the rice is done.
2) Take the pot out of the cooker immediately.
3) Use plain water only. Other liquids contain sugars and alkalies that encourage browning.
4) It's a feature, not a bug. Enjoy your crispy rice.
How a rice cooker works: (Pro tip: It's not a timer)
It measures a single temperature: the boiling point of water. As long as there is liquid in the pot, the temperature doesn't go above 212 F.
Once the water boils away, the temperature begins to climb. Rice is done. At that point the thermostat clicks off the heating element and turns it to a keep-warm temperature.
the very largechickenbreasts
You have my attention.
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Salt to taste/health.
I don't specifically salt/pepper my eggs, but I usually dump a lot of hot sauce, which is plenty salty and also has pepper in it.
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Enjoy your crispy rice.
No. And you can't make me. {sits indignantly at table with childish frown}
;)
I usually go pretty light on salt, but I do salt and pepper my eggs -- over easy, scrambled, poached, hard-boiled, deviled.
I've gone through yet another jar of crispy chili sauce. I finally got around to trying it a little while ago, and it's been great to fantastic on everything I've tried it on: eggs, roast pork, roast chicken, roast beef, chilled pasta salad, mac & cheese, chicken alfredo, baked tilapia, fried rice, beans & rice, chili, chili dogs, tuna salad, cheap ramen, not cheap organic ramen, chicken soup, tomato soup, beef & bean burritos -- pretty much everything not a dessert. A little heat, but mostly for that umami slightly garlicky punch. Only downside is none of my local supermarkets carries it, so I have to order online. When my survival check comes, I'm ordering a 6- or 12-pack of it.
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Made beans & ham and a couple rolled biscuits for Dad's dinner, I had (from frozen) battered pollock fillets and a pouch of 7-minute Mexican rice+vermicelli mix. Didn't know it had pasta in ti, or I wouldn't have gotten it. It was ok for only 79¢ on sale, but it'd been much better as only rice.
Dad loves his beans & ham, so he's good for leftovers tomorrow.
Last night we had fried spam, seasoned french fries, and baked beans. I was raised on spam and other similar fare, and Dad likes it too, so we enjoyed it.
Tonight was salisbury steak, mashed & gravy, and dinner rolls. I got in-season peaches and strawberries at the supermarket yesterday on the way home. The peaches are huge & definitely ripe, but not much flavor, so I sliced them up for making cobbler tomorrow. I hulled and sliced up the strawberries too, then tossed them in some sugar, honey, and a little water to chill in the fridge. We still have a small hunk of angel food cake and I bought some shortcake shells, so we'll probably have those with strawberries & syrup spooned over them tonight for dessert.
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Dinner run-down:
Wednesday (3/17): Baked chicken breasts, green beans (from can), rolled biscuits
Thursday (3/18): Baked pork chops (rubbed with olive oil & "gourmet burger" seasoning mix), semi-candied yams (from can), cornbread stuffing (from box)
Friday (3/19): I can't remember.
Saturday (3/20): T-bone steaks, baked potatoes, salad, warmed-up hawaiian rolls
Sunday (3/21): Dad ate spaghetti and Texas toast out out my brother & his wife's house. (I don't remember what I ate. Instant ramen, maybe?)
Monday (3/22): Fried chicken (supermarket deli), baked beans, mac & cheese (from box)
Last night: Dad had baked tilapia (drizzle olive oil, Old Bay, Italian seasoning blend), baked potato, applesauce, and a couple spring onions. I had Aldi-brand battered pollock fillets. (Dad prefers the "real" fish.)
Tonight: chili (ground chuck & beans). I'm out of corn bread mix, so I'm making cheddar drop biscuits with it. Gotta run out and grab some fresh milk though.
Tomorrow: Probably Dad's beans & ham. He gets his second Moderna vax shot that morning, so will probably want comfort food if feeling achy.