What are you cooking or baking today?

Mostly what got "cooked" here yesterday afternoon was me, each time I stepped outdoors. ☀️🥵

I did MW some green beans for the dog (he's been a bit constipated lately). Also used the instant pot to make a big batch of brown rice and another of quinoa.

After those cooled, I whipped up my version of the Jennifer Aniston salad, this time with a base of half brown rice and half quinoa.

I freeze cooked brown rice and quinoa in ziplock bags. They defrost in no time and are great in salads, soups, or as sides.
 
There was a comment about Bourbon Cream sauce. I made one from basic instructions I saw online. I was peeking around the demand I allow ads. Pretty simple. I had turned the stove off for a minute. Poured in the Bourbon and it spewed all over the stove. What a mess. Maybe those simple instructions warned to use a larger pot. Live and learn. The sauce that I had left was good.
 
StarSong said:
Why not use fresh potatoes and bake them? (I nearly always have some fresh russets on hand.)
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Sorry, haven't bought fresh potatoes for about 3 years now. Sadly, they just went bad before we used them. The frozen way is guarantee they keep longer.

After perusing the freezer section, we found a bag of 4 baked potatoes for Sunday's night dinner. So, no worries!
 
The outlaws are coming for the weekend so I've made potato salad, rice to make fried rice or chaufa, the Peruvian name for fried rice, and a Peruvian sauce to eat w roasted chicken tomorrow.

Peruvian Green Sauce

In a blender or food processor, add-

~1 cup mayo
1 or 2 jalapeño peppers, deveined, seeded, roughly chopped
1 bunch cilantro, everything but the roots
some black pepper, ground
1 garlic clove
2,3 fresh basil leaves

Process or blend until smooth, add milk if necessary, should be the consistency of a creamy salad dressing.

It's great w chicken or fish and it keeps for a week or so in a cold fridge.
 
If I don't order delivery I will make some turkey cheeseburgers. I fry them in a large nonstick skillet. I also have some sweet onions and tomato 🍅 I'll put on them.
 
I made a dozen brand muffins that I'll have for breakfast next week...this is an 'and/or' recipe...lol
I start with a cake mix, most of the time it is a carrot cake..add 2 eggs, oil, spices, ripe bananas and/or berries, I used bananas today. brand cereal and/or oatmeal, raisins and/or prunes and nuts....I soak the brand cereal and raisins in a little hot water and this is enough liquid.....makes 12 big muffins
 
Jules said:
There was a comment about Bourbon Cream sauce. I made one from basic instructions I saw online. I was peeking around the demand I allow ads. Pretty simple. I had turned the stove off for a minute. Poured in the Bourbon and it spewed all over the stove. What a mess. Maybe those simple instructions warned to use a larger pot. Live and learn. The sauce that I had left was good.
Click to expand...

Here is my recipe for ham steak with bourbon cream sauce if you are interest in it.


Recipe: Ham Steak with Bourbon Cream Sauce (quick)
From: Bon Appetit Date: November 2007

2 Tbsp. butter
1 1/4 pound ham steak, fully cooked bone-in
black pepper
1/4 cup bourbon (Maker's Mark)
1/2 cup heavy cream
2 tsp. grainy mustard
1/4 tsp. instant coffee powder OR 1/3 cup brewed coffee

Heat butter in a 12" skillet until foam subsides. Meanwhile, pat ham steak dry and sprinkle with pepper on both sides. Saute on both sides until you have brown spots and is heated through, about 4 to 5 minutes. Transfer to plate.

If you use brewed coffee, add to skillet and reduce down until only a little liquid is left. Add bourbon and ignite. When flames subside, add cream and mustard. Add coffee powder now if using that instead of brewed. Scrape up brown bits from pan. Simmer 1 to 2 minutes until slightly thickened.

Pour some sauce over ham on platter and serve rest on the side.
 
@Jules it's a quick dinner & if I have a large steak, I'll double the sauce.

Also, if you aren't comfortable with flaming the bourbon, just cook it & let it simmer for a little while until the alcohol is cooked out of it.
 
Been eating a lot of hearty salads. Also baked potatoes topped with hummus and goma wakame (a really delicious Japanese seaweed salad), oatmeal with summer fruit in it, and other foods that don't heat up the kitchen.

p.s. I bake five potatoes in the MW for 6 minutes, let them rest awhile, then flip them and bake for a bit longer (sometimes another 6 mins, sometimes less, depending on the size of the potatoes). The skin doesn't have the lovely rough texture that comes from oven baking, but neither does my AC have to battle an hour of extra heat from running my oven for an hour.

The two older grands slept overnight Fri-Sat. One wanted French toast for breakfast, the other loves my rolled oats, whole wheat flour, fruit filled pancakes. What's a grandma to do? Make both, of course. Since the big electric griddle was already hot, I made an extra batch of pancakes to stash in the freezer.
 
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