What's for dinner ( or lunch )

We will be making beef stew and some cornbread. I took a small piece of chuck roast from the freezer and will cut it to bite size. I have never done it this way before but hopefully it will be good.
 

The other day I made a couple turkey thighs. Normally I would pressure cook or roast, but I did both. First I pressure cooked w bay leaves, onion, celery, carrot, S+P, and some water. That produces nice tender, moist meat. Usually I would use it in enchiladas, tacos, or a turkey pot pie. This time I left the skin on and then shortly before dinner I roasted them in the convection oven for about 20 mins to reheat and crisp the skip. I thought it was the best of both worlds, w the quality of the meat and crispy skin. It also puts off 2-3 cups of turkey stock which can be used to make gravy, soup, etc.

I first did this with domestic duck, oven braising in duck stock instead of pressure cooking and then roasting, and it's the best of both worlds. The fat is rendered and reserved for frying, meat is moist, and crispy duck skin.
 
Baked beans on toast is delicious. I remember my daughter, whose visited the US several times, telling me that your Baked beans are nothing like ours... Brits have it for any meal at all...

This is ours,..in a rich tomato sauce...
0_Beans-on-toast.jpg
 
hollydolly said:
I made home-made bacon and lentil soup... well it also had broccoli, potatoes, peas and carrots in it as well... but it's my really favourite winter food.. and I can't leave it alone. Once I've had a bowl I keep going back to the pot and helping myself to more... deeelishus...:p
Click to expand...
I've never added broccoli to lentil soup. Sounds interesting!
 
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