What Are We Eating For 2016

Tonight (Wednesday) I made B/S chicken breasts pre-marinated before on the BBQ.. I put them frozen on the grill..
A turnip casserole was the veggie..
NO LEFTOVERS !!!!!
 

Hamburger, zucchini, mushrooms, onions...over steamed rice. I season this up with garlic, paprika, chili flakes...very quick in a skillet. Sliced tomatoes.
 
Lunch: stir fry with pineapple, cashews, tons of veggies in a gorgeous sauce. Rice.
Dinner: probably a salad with shrimp. Trying to behave after 2 days of decadence and lots of beer.
 

Supper (Thursday) was small steaks on the BBQ

Steamed and smashed carrots then I added some peas..
Orange jello made with orange juice..

Breakfast: 3 egg omelette with 2 slices of turkey bacon for my wife..
Bowl of porridge with cottage cheese and sour cream for me..
 
OK........... It's winter up here..... We just had a nice snow storm and another one is on the way for Saturday.. It's not that bad temperature wise.. Only -24c which is OK but a bit nippy............. TIME FOR SOME COMFORT FOOD ..........

Meatloaf is always considered a comfort food... I will be making a good meatloaf for supper on Saturday..... I will start out with some good minced MOOSE meat...
Yup, I am making a MOOSE MEATLOAF .... Herbs and spices and an egg... That's all.....
For the veggie, again comfort veggies are peas and carrots..
I will steam carrots, smash them a bit on the course side, add butter, caraway seeds, and some thawed frozen peas.....
For dessert, I still have some jello made with juice that I will serve with heavy cream..
 
I made a broccoli and cheese casserole last night I wanted to share the secret ingredient : PORK RINDS!
It made me crazy through the holiday that every casserole was made with RitzCrackers, so I made my LC and added sour cream and an egg and a ton of cheese for weight. AWESOMENESS
 
Now I have another small problem..................
I took out of the freezer a piece of meat that looks like a roast of some kind and I have absolutely NO idea what kind of animal it is.. I would give you a guesstimate of about one kilo (about 2 pounds) in weight.. I know it isn't beef but that's all I can say....

I will put it in the slow cooker with some stock, herbs, spices and cook for about 6 or more hours.. I really don't know what else to do with it.....

Any other suggestions ???????????
 
I will at some point be eating this caramel pecan cheesecake that my wife spent hours on yesterday. IMG_1235.jpg Tasted it this morning and it just reaffirmed that she's not lost her baking touch.
 
Looks amazing, Bob. What a treat! We had company so I just cooked a pot roast with veggies and peach cobbler for dessert. It was a very rainy day and that pot roast smelled like heaven. :)
 
Karen99 said:
Looks amazing, Bob. What a treat! We had company so I just cooked a pot roast with veggies and peach cobbler for dessert. It was a very rainy day and that pot roast smelled like heaven. :)
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It was delicious! Had two pieces. I think my wife is trying to kill me with her baking. :) Your dinner sounds like a real treat. Love a good pot roast. Today is a good one for that here in my neck of the woods. Snowy and cold.
 
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Bobw235 said:
I was delicious! Had two pieces. I think my wife is trying to kill me with her baking. :) Your dinner sounds like a real treat. Love a good pot roast. Today is a good one for that here in my neck of the woods. Snowy and cold.
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My late MIL was a talented baker and I can't see an apple pie that I don't think of her. She put great love into her baking..and left a very sweet legacy..in more ways than one.

i really like your quote :)
 
Went out for dinner at an Italian restaurant we'd never tried. What an outstanding meal! I had an appetizer of Ricotta Gnocchi "Gnudi", which was served with Tuscan sausage and a roasted tomato ragu. Then for the main course it was Garganelli alla Bolognese, with house made Garganelli pasta and a braised sauce of beef, veal and pork with shaved Parmigiano Reggiano. Amazingly good. Dessert was Torta Calda Al Cioccolato, which is warm chocolate cake, toasted almond gelato and candied almonds. Perfect for splitting with my wife. A great meal.
 
Homemade soup today..chicken,celery, onion, small shells, grated carrot, half a jar of pimentos... I baked a pan of cornbread. Fresh slice pears.

Everyone's food sounds delish...:)
 
Last night (Monday) we were out of town so upon returning I had to come up with something FAST for supper.. I had a package of chicken thighs bone and skin on defrosted in the fridge, so I cut away the excess fat, sprinkled them with some seasoning and put them on the BBQ......

While all this was going on, I peeled and cut up some carrots and parsnips, and put them in the steamer on the stove.. I then mashed them up good and we had a decent meal..

For dessert, I have a box of Maroc little oranges that we both dug into..
Pot of tea and we were very full and satisfied.........................
 
Karen99 said:
Looks amazing, Bob. What a treat! We had company so I just cooked a pot roast with veggies and peach cobbler for dessert. It was a very rainy day and that pot roast smelled like heaven. :)
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I love the concept of pot roast... but to be honest... I have never been able to make a tender one.. It's always stringy and dry... What cut of meat do you buy and what is your secret?
 
QuickSilver said:
I love the concept of pot roast... but to be honest... I have never been able to make a tender one.. It's always stringy and dry... What cut of meat do you buy and what is your secret?
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QS..the truth is I love a 7-bone or chuck...to me a bone makes it tastier..I put it in a roasting pan..just like my mom had..an oval roaster lined with foil...I season with a package of Lipton Beefy Mushroom sprinkled over it...I cut up carrot, celery, and white onion and potatoes.arranged around the roast .then sprinkle with parsley flakes, paprika, garlic powder...put the lid on and let it cook til it falls apart...350 degrees... That's my super easy recipe. I've also made it on the stove in a pot to start..with the oil and browning...then to the oven. I've also made this in a disposable foil pan if I'm making this "to go"..like as a meal for family or friends during a bad time, etc. if you do that just seal the top with foil and I set it on a baking sheet because it's heavy.

You can add a little olive oil to the veggies if they seem dry and just check on them now and then. i do not add liquid. You can also buy cut up frozen stew veggies which are excellent..and just dump those in with the roast...I've used frozen stew veggies with baked chicken too. You can add parsnips if you like..and make your veggies suit your taste.

I hope this is helpful..I'm no gourmet..but I always do a good pot roast. Long low cooking makes a tough cut of meat meltingly good. Do trim extra fat. You can make gravy from pan juices or pour them into a cup and skim the fat. Another tip...i use leftover roast, veggies and juice for soup or stew in a day or two....which is fun :)

I'd love to hear anyone else's tips or secrets with pot roast or whatever.
 
We went out..Japanese...Miso Soup and we split a big Sushi roll with shrimp, crab, avocado and whatever. Had hot tea..which was just perfect.
 

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