Yummmmmmm.
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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.