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Post by willie with tan lines on Oct 16, 2017 14:10:10 GMT -8
Potato soup and cornbread. Yuuuuummm, Yuuuuuuuummm!
My potato soup is so easy. Chop up a few potatoes, chop up an onion, cover them with water and boil until done (do not dump the water just add to it) and then add a stick of butter, a can or two of condensed milk (depending on how soupy you want it), and salt and peppa.
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Post by willie with tan lines on Nov 10, 2017 15:25:28 GMT -8
Grilled pork chops with mushrooms, red peppers, and spinach. I've decided to quit trying to trick myself into liking raw spinach. I bought a big ass tub of it last week and tried to have a salad today but it was gross. I ended up just cooking it. My cooked spinach is good and easy.
Big ass pile of baby spinach spray with olive oil sprinkle with salt and garlic powder microwave for a minute or so - I like it wilted - not complete mush.
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Post by acptulsa on Nov 10, 2017 16:33:18 GMT -8
Funny how it came out tasting like curry chicken with peas and peppers on brown rice.
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Post by willie with tan lines on Nov 11, 2017 4:44:29 GMT -8
Funny how it came out tasting like curry chicken with peas and peppers on brown rice. The only curry I've ever had that I liked was something my sister in law made. She said it was a Thai curry. Every other curry I've had tasted like a barnyard. *gag* I'm not cooking today. I'm going to Aldi's to get my tub of salad. I eat so much of that stuff, I buy two at a time. I don't know why but the Aldi spring mix tastes better than the spring mix at other stores and, believe me, I've tried them all. Mr A says they all taste like yard clippings to him and says he thinks the Aldi's is better because it came from a nicer yard.
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Post by acptulsa on Nov 16, 2017 16:55:01 GMT -8
I went to that restaurant chain that pretends to be Australian a couple of years ago and my brother ordered a thing they call maple-mustard pork chops. I scrounged a bite and was surprised to find I liked it. I thought I tasted ginger in it.
So, I've been making it--on the Weber--ever since with some garlic, ginger, pepper and chili powder in half mustard and half maple syrup. This time I skipped the chili powder and added marjoram. I'm interested to see how much difference that makes.
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Post by acptulsa on Nov 17, 2017 18:48:54 GMT -8
Smoked pork chops make pretty good fajitas. Pork likes something sweet, so I heated it and softened the peppers in a raspberry vinaigrette.
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Post by The Connoisseur on Nov 18, 2017 6:17:58 GMT -8
Smoked pork chops make pretty good fajitas. Pork likes something sweet, so I heated it and softened the peppers in a raspberry vinaigrette. We had shrimp fajitas last night. They make great omelets the next morning too.
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Post by willie with tan lines on Nov 20, 2017 10:39:54 GMT -8
Mr A and number one son are finishing off the 1st Thanksgiving leftovers and Number two and I will probably have some mussels and a salad. I swear, if you like mussels, you have to try Aldi's Mussels in Butter sauce. They're in the frozen food section and they're only 2.50 a box. I add a little old bay and garlic and damn...Mr S doesn't even care for seafood and he says they're so good he wouldn't be disappointed if he paid 20.00 in a restaurant for that meal.
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Post by acptulsa on Nov 20, 2017 17:21:24 GMT -8
We won't have any turkey leftovers until Friday.
Thursday morning I'll be making my Scarboro Fair stuffing. Wheat bread and rye bread, green peppers, squash, green onion, celery and maybe some carrot. I used to always mince half an apple for moisture, and to lighten the flavor, but that was before I used squash which does the same things. So I don't know if I'll be in the mood for apple yet. I spice it generously--enough to flavor not only the stuffing but the whole bird--with chili powder (my favorite salt substitute), garlic, black pepper, a bay leaf, and hence the name, parsley, sage, rosemary and thyme.
I've basted with white wine before, and it's nice. But it makes all the juice evaporate, and makes what gravy you can get taste fruity. So, I often do without. In any case, I always roast it breast down. It doesn't do much for the presentation, but I generally get my dark and white meat equally moist. Sorry if you want a recipe. I've been doing this thirty years now, and haven't measured anything yet. If the stuffing in the mixing bowl doesn't look like rocks growing moss, keep sprinkling on the sage!
To hell with fried turkey.
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Post by Origanalist on Nov 20, 2017 19:34:10 GMT -8
Mr A and number one son are finishing off the 1st Thanksgiving leftovers and Number two and I will probably have some mussels and a salad. I swear, if you like mussels, you have to try Aldi's Mussels in Butter sauce. They're in the frozen food section and they're only 2.50 a box. I add a little old bay and garlic and damn...Mr S doesn't even care for seafood and he says they're so good he wouldn't be disappointed if he paid 20.00 in a restaurant for that meal. I was spoiled as a youngster, we had all the fresh shellfish we could possibly eat back then for the picking. No more..
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Post by acptulsa on Nov 29, 2017 14:25:58 GMT -8
Home made turkey and rice soup.
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Post by Origanalist on Nov 29, 2017 18:27:30 GMT -8
Home made turkey and rice soup. Yum, wild rice?
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Post by Origanalist on Nov 29, 2017 18:30:55 GMT -8
Fried pork chop, potato and some spinach. I have to cook my own chops, she can't bring herself to serve rare pork and I don't like them overcooked.
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Post by acptulsa on Nov 29, 2017 18:57:51 GMT -8
Not exactly. Brown rice.
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Post by Origanalist on Nov 29, 2017 19:03:24 GMT -8
That works, I like wild rice in muh soups, but that doesn't stop me from slurping soup with other kinds of rice.
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