What are you cooking or baking today?

So I overstuffed the crock pot with frozen vegetables, poured in a vegetable broth from a box and turned it on. High for awhile then low for a few hours. So it's hot now and consumed the first bowl.

Question.

If we eat the whole thing by tomorrow night do I not need to refrigerate at all?
 

Lawrence00 said:
So I overstuffed the crock pot with frozen vegetables, poured in a vegetable broth from a box and turned it on. High for awhile then low for a few hours. So it's hot now and consumed the first bowl.

Question.

If we eat the whole thing by tomorrow night do I not need to refrigerate at all?
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I would refrigerate whatever you don't eat.

What is the "2 Hour Rule" with leaving food out? > https://ask.usda.gov/s/article/What-is-the-2-Hour-Rule-with-leaving-food-out
 
Jules said:
Those look so good. In my minimizing possessions, I recently gave away my single-sided grater. Darn.
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I have a recipe similar to spaetzle, but is a thicker dough which calls for tilting the bowl sideways & cut 1/2" pieces of the batter off into the bowling water with the back of a knife. Wet your knife in the bowling water time to time to keep the batter from sticking to it. If you try that with spaetzle, I would cut the dough off in 1/4" pieces.

When I make spaetzle, I use the veggie grill basket my husband uses outside in summer. It has 1/4" holes & works well.
 

Supernatural said:
Here's an easy-peasy "Potato/Leeks Cream Soup"

Serves 4-6 people
Ingredients
1 tbsp sunflower oil
1 onion, diced
4 potatoes, cubed (about 4 mediums)
4 medium leeks, sliced
1.2 litres/2 pints vegetable stock
1/2 cup sour cream or Greek-style Yogurt (save the calories but still creamy)
salt and freshly ground black pepper

Method
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the sour cream or Greek-style Yogurt, heat through and serve.

Quick Method
Boil everything in one pot with enough water. Add chicken (2) and vegetable (1) cubes. Melt 2 tablespoons of butter in a 16 Oz cup, add 4 tablespoon of flour and liquid from boiled pot. With your wand, mush all potatoes, leeks and onions. Pour your flour mixture into the pot again. Season to taste and add sour cream or Greek-style Yogurt, but remember that dairy added to soup will reduce saltiness.

I call my Quick Method my velouté quickly. Yummy! Enjoy...
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Thanks for taking the time to explain this. Most of the year I avoid dairy, which probably explains my results Friday.

My desire for potato-leek soup / vichyssoise has been quashed for the time being. My brain has reframed it from long ago memories of silky smoothness to slightly oniony mashed potato soup.
 
RadishRose said:
Thanks for the link, handy to have. I sent it to my grandson who has taken up cooking.
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Foods without animal-based products can be left out much longer than 2 hours. Fresh produce doesn't require refrigeration after two hours, nor do vegetable soups or stews as long as they don't include dairy, cheese, meat, meat broths, etc.

I often leave big pots of vegetable soup out for many hours the day I cook them, then refrigerate overnight. For that matter, back when I used real butter - and even now during baking marathon periods - covered butter remains on my counter out for several days. Never experienced spoilage.

Speaking of spoilage, I've learned to not cook summer squashes within soups or stews because they start to get a weird fishy taste within a couple of days. I cook it separately instead and add it to the bowl before serving.
 
StarSong said:
Would love to hear what everyone's up to in their kitchens. We already have threads where people post recipes, photos, or links to foods that look good but they themselves haven't tried, so let's try to avoid that here.

Cooking and baking tips are most welcome, too!

Yesterday I made the mushroom barley soup I found about 8 years ago on Tori Avey's site and and have made ever since. I quadruple the carrots & celery but otherwise make it according to her recipe. It's below if you want to try it. Lots of steps, but worth the effort.
https://toriavey.com/mushroom-barley-soup/

Makes a big pot of hearty soup and leftovers freeze well.
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I made apple pie, I find baking so very relaxing.
 
I stopped leaving butter out years ago, when I had butter turn "sour" after a few days. Maybe it depends how fast you use it up?

Anyway, I'll probably make a multi-meal batch of meatballs today. A simple keto recipe: 3 pounds beef, 4 eggs, 3/4 cup grated parmesan, spices. I'll double the recipe.

I've worked out a routine to get lots of meatballs made in a fairly short time. Parchment paper is a must for easy cleanup!
 
StarSong said:
Thanks for taking the time to explain this. Most of the year I avoid dairy, which probably explains my results Friday.

My desire for potato-leek soup / vichyssoise has been quashed for the time being. My brain has reframed it from long ago memories of silky smoothness to slightly oniony mashed potato soup.
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Are you Lactose Intelorant @StarSong ? I remember in my travels that stores such as Walmart had bottles of tablets to help digest the dairy enzymes. Or definitely on Amazon or any good herbalists shops. Good luck!
 
Supernatural said:
Are you Lactose Intelorant @StarSong ? I remember in my travels that stores such as Walmart had bottles of tablets to help digest the dairy enzymes. Or definitely on Amazon or any good herbalists shops. Good luck!
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I probably am somewhat lactose intolerant. Since cutting back on dairy, my IBS has been less problematic but has by no means disappeared. Let's just say I've learned the hard way to never leave the house without a full change of clothes in my trunk. :eek:

My reasons for no longer eating meat and avoiding dairy most of the year are rooted in health decisions and animal-suffering considerations.
 
Supernatural said:
Are you Lactose Intelorant @StarSong ? I remember in my travels that stores such as Walmart had bottles of tablets to help digest the dairy enzymes. Or definitely on Amazon or any good herbalists shops. Good luck!
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yes... I suffer from the same thing... so I have these..

s-l500.jpg
 
Jules said:
Pork Tenderloin in a Mushroom Gravy. New recipe to me. I’ve read her recipes but have never used any yet.

https://carlsbadcravings.com/pork-medallions/

I bought a Costco sized jar of Dehydrated Wild Mushrooms. They’re several steps in the rehydrating. Kind of a pita. Anyone used these and any comments. Last week I added some to my husband‘s soup. He said some are rather tough.
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OMG! That looks wonderful! Awaiting you report.
 
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