Made breakfast for dinner....always a big hit.
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Made breakfast for dinner....always a big hit.
Breakfast for dinner is always welcome here. I got to having so many pics of my meals that I started another website to encourage other folks to get cooking. ingredientmeals.com if you have a moment to check it out.
Quiche. With basil out of my garden.
I'm a bit behind... here are some things I made recently:
Peach and chicken quesadillas, with habanero cheese:
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Creamy cauliflower salad, and a lemony dill carrot slaw on the side:
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Chicken and green chile fritatta:
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Fish fry, using swai:
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Fried that bacon of course, then the garlic for just a couple of minutes. Set them aside.
Fry, and a little steam action on the stems.
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Leafs in to wilt, add the garlic back, toss with some salt and pepper. I really like this next step, garnish with the bacon.
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The pics suck. I'm tired, can't hardly hold my arms up.
Ain't vacation grand?Quote:
Originally Posted by intothenew
To adlib 2Dumb,Quote:
Originally Posted by crashdive123
"The fat's been cryin'"
Pork ribs in russian style kraut and onions and baking bread.
Heh. Every other day is Michelina Light day. I'm trying to keep my weight down - most recently not very successfully due to inactivity but now that it's cooling off...well, that's neither here nor there. I'll be eating vegetable chili for a while. I found some packaged soup mixes at my local bread store that are excellent, easily modifiable, and makes a huge batch - perfect for a bachelor. I'll have to dig up the trade name later since the package is now in the dumpster and gone. Anyway, I made a big batch of the chili Saturday and, instead of using water, I used beef broth and, instead of using ground beef as per directions, I dumped in a can of black beans and a can of whole kernel corn. I also added some garlic powder and basil.
I vary chili recipes a lot. My favorite is the one on the back of the Mexene Chili Powder bottle but I'll occasionally make a vegetarian chili by substituting a batch of cooked mixed beans for the ground beef. I'm not a vegetarian by a long shot but I have vegetarian friends and, also, occasionally, I'll crave vegetables.
Here's a recipe I came up with that has an African slant:
Angolan Chili
1 1/2 cups dried navy beans
1 lb boneless white chicken pieces, chopped into chunks
1 lb link smoked sausage, sliced into rings
4 cloves garlic, minced
2 cans diced tomatoes
1 onion, chopped
3 carrots, sliced
1 small head cabbage, or half a large head, shredded
(Sliced Bok choi is a nice substitute for the cabbage)
1 tablespoon chili powder
1 tablespoon Ms Dash Chipotle Blend
2 bay leaves
Olive oil, to stir fry
Salt and black pepper, to taste
Let the beans sit in water to soak over night.
Stir fry the onions and garlic until golden and then dump in the cabbage and stir until coated with the hot oil. Remove to the wok lid.
Stir fry the carrots until slightly charred and remove to the lid.
Stir fry the chicken until white and add the sausage and continue until the chicken is golden brown.
Add all the ingredients to the wok and allow them to boil covered for about 2 hours. If you want more of a soup, add a tomato can full of water.
The beans will be slightly firmer than usual. If you want them soft and mushy, you can alternately cook them separately and add them to the mix. Only cook for an hour.
Serves a bunch of people.
Hey, I bought another bag of soup mix just so I could give ya'll the name (actually, I'm going to cook a pot of chicken vegetable soup when the chili runs out).
It's called Shore Lunch and they even have a website:
http://www.shorelunch.com
Each bag of mix takes about 8 cups of fluid so it stretches a long way - especially with all the extra stuff I put in it.
I was gonna make some Melon Bread... but I don't have any yeast. Which also means I can't make any bread at all. I'm gonna have to dig in the couch for change, at least enough to go buy a packet of yeast from the store. I think I might have to start a culture of yeast myself, it would save me time I think.
I came up with a new recipe for using canned venison:
1 pint canned venison, 1 15 oz can tomatoes,corn and okra, 1 small can tomato sauce, tomato Basil noodles.
Put the first three ingredients into a sauce pan and simmer while you cook the noodles. Drain the noodles and add to the simmering mixture. Season to taste. Serve in bowls.
O.o
They make canned venison? Yow! I wish they had that around here.
There's an old hunting camp joke:
What's the first thing you do to fill out a field tag?
French onion soup.
Onion, tarragon, garlic, bay leaves, beef broth, gruyere cheese, French bread, salt and pepper.
http://http://i248.photobucket.com/albums/g...7/photo-40.jpg
Um......uhr...........duh, I don't know.......What is the first thing you do to fill out a field tag? (What's a field tag?)
First, you have to kill a deer.
220-2-.146
Oh, yeah.......heh.
Rebel, that looks great! I can't remember the last time I had a bowl like that, maybe a weekend project to make my own....
A snow and rain mix today so I made man cave fajitas.
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Yummmmmmm.
That will attract F.A.R.T.s!
Bachin' it this week, so I decided to clean out the fridge and freezer.
I found some beef hearts in the back of the freezer, so I made beef heart stew.
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No pics of the final product, as it's just as ugly as its ingredients - but mighty tasty. I made it with onions, celery, carrots, turnips, parsnips, garlic, red wine, and lots of herbs -- cooked low n slow in the crock.
In the fridge, I had a big bottle of buttermilk, about to expire, and some near rotten pears and apples. For dessert, I made buttermilk-honey sherbet and pear, apple, and walnut compote to go with it.
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Well, I stuffed graham crackers (crushed up), marshmallows, and chocolate chips in a buttered, covered casserole dish (with a few chunks of extra butter for good measure) and I baked it at 300 degrees for half an hour. It's really hard to eat and I'm glad I'm not diabetic but it's right tasty. (Don't tell my doctor, okay?)
well im haveing ham slow cooked black eyed peas and fresh collard greens
sounds good
I hope so....you're the one cooking it.
Shrimp stir fry.
Rice, shrimp, 3 eggs ,peas and carrots.
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I trying difference recipes that I can use from food storage. Tonight was corn tortilla casserole. I can make every thing in this dish (and everyone loved it two 8x12 dishes were devoured in less than hour) I can make or create from canned, stored, dehydrated food. So this is going on my food list to put away in food storage.
Tomorrow is prepping the meal for Thanksgiving. I hate turkey, would prefer prime rib or something but everyone else loves turkey. Maybe I will toss a steak on the grill while everyone is sleeping off all the carbs.
Monday night I soaked some mushrooms from the freezer in Sesame Seed dressing and battered them in flour seasoned with salt and red pepper before frying them crispy in hot vegetable oil. I ate them as a side with some left over homemade chicken noodle soup.
I have been on a diet for the past year. It has worked but it has been a test of will. One of the things I have battled is the craving for sweets. I try to abait this using the wide variety of suger free products now on the market. I have conditioned myself to the slightly different taste of the suger free products and the sugery stuff now makesd me a bit sick.
I was looking through the variety of suger free instant puddings yesterday and discovered a flavor that struck me instantly.
Jello suger free CHEESECAKE instant pudding!
I snatched up two boxes, grabbed a low carb/low cal pie crust and a jar of suger free strawberry preserves.
Once home I mised the pudding with only 3/4 the required milk and poured it into the shell. Twenty minutes latter I removed it from the fridge and poured he strawberry preserves, heated in the microwave, over the now set pudding.
Another 1/2 hour in the fridge and I had a suger free cheesecake. Perhaps not fit for a king, but good enough for a fellow on a low carb/low cal diet. And there is enough of it to last a week!
I spent the day baking for tomorrow. I baked a lemon cake, pumpkin pie, chocolate pie and a coconut cream pie. Some day I'll make someone a darn good wife.
Yeah.....a hong wearing, cooking and baking wife! If it weren't for those pesky other details, guys would be lining up. Sourdough, might be anyway!:whistling:Quote:
Originally Posted by Rick
Tomorrow, Ill be cooking a 1/2 a roast in the dutch oven, the top lid loaded with coals and just a few on the bottom. Just a wee bit of water in the bottom, some onion & tators. Slow cooking. I want to be more "baked" than with a lot of bottom heat. Should take about 2 or 3 hours, once 180 deg f in the core, Ill eat. (Maybe 170 for a weee touch of pink).
Andrew
I cooked a chocolate pecan pie that I'll be carrying to a friend's house for Thanksgiving tomorrow. Pecan pies are ridiculously easy to make. You just line the bottom of a frozen pie shell with pecan pieces (and chocolate chips, if you want to go that way), mix up the filling and pour it on, and bake it. The key to baking it, though is, after about 20 minutes, crimp a ring of aluminum foil over the rim of the pie crust to keep it from burning.
I bet a pecan rum pie would be good.
I'm kinda, sorta shut in for a few hours. No varmints to keep me company. So..........
Heat some EVOO
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Carrots in the Crock
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Brown that shoulder, while I cut some spuds.
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Pile it on.
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Prepared Horseradish, pile it on.
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Dry Beef and Onion, pile it on.
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Warm water, just below.
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And we wait. I snuck in a couple of beef bouillon cubes, and await the delivery of some pearl onions.
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Gravy starts at 6 bells.
I'm cooking for this lady tonight :)
This is what I'm cooking:
I've got fresh salmon from the store, and cooking it in olive oil over the stove in a pan.
I've got baked potatoes, loaded, cooked in the oven.
I've got mixed vegitables steaming in a pot.
Wish me luck
....and where are the cooked pictures? That's what I thought, too good to take the time.
butternut squash (from the garden) risotto. baked rainbow trout. And whatever green vegetable my son picks.
Smothered wild rabbit. A cajun delicacy.
With a light coat of oil, brown cut up rabbit in cast iron pot. Remove cooked rabbit and set aside. Drain grease, if present. Cook and scrape finely cut up bell pepper and onions until well cooked, caramelized. Add cooked rabbit and put enough water to cover rabbit. Stir and scrape frequently to prevent sticking. Allow water to boil, making a brown gravy. For a thicker gravy, allow to boil down a bit. For thinner gravy, add more water, but keeping the color as brown as possible. Serve over rice.
If meat is tough, continue adding water to brown gravy until reaching desired tenderness. This could take several hours.