What are you cooking or baking today?

Sautéed some chopped onions, zucchini, carrots, frozen broccoli, frozen bell peppers, bok choy, cabbage and some other veggie odds and ends. Had some with a little tofu, brown rice and oyster sauce for breakfast, the rest is in the fridge for future meals.

As long as the chef's knife and cutting board were out I cut up a big head of romaine, some grape tomatoes, a cucumber, kalamata olives and marinated artichoke hearts. Sliced some red onion and put it in water (to minimize the bite), transferred a few ounces of feta cheese from the freezer to the fridge, also refrigerated a can of garbanzos to make it a heartier meal.

Greek salad for a couple of meals for DH & me. 😋
 
Well, I got the smothered steak done last night, I still need to make the mashed potatoes and corn to finish the meal. I am kind of a weirdo, I like to mix corn into mashed potatoes. I do plate them separately as I also like a fork of beef with the potatoes. We all have our own food quirks.
 
I've seasoned and browned a nice chuck roast in a Dutch oven, added a pkg of Beefy Onion soup, water, chopped fresh garlic, 2 bay leaves, a small red onion cut in thirds, 2 cloves, S & P, a pkg of sliced mushrooms and a bunch of cut up carrots.

Put in the oven at 350F for an hour, took it out to add the mushrooms and carrots, returned to oven at 325 for at least another hour, probably more.

Wish I had some red wine for it and fresh parsley, but didn't like going back to the store again.

I'm planning a small salad of baby spinach & arugula mix, grape tomatoes, some celery and red onion. I'll add a little goat cheese, olive oil and rice vinegar.

I'm hungry!
 
RadishRose said:
I've seasoned and browned a nice chuck roast in a Dutch oven, added a pkg of Beefy Onion soup, water, chopped fresh garlic, 2 bay leaves, a small red onion cut in thirds, 2 cloves, S & P, a pkg of sliced mushrooms and a bunch of cut up carrots.

Put in the oven at 350F for an hour, took it out to add the mushrooms and carrots, returned to oven at 325 for at least another hour, probably more.

Wish I had some red wine for it and fresh parsley, but didn't like going back to the store again.

I'm planning a small salad of baby spinach & arugula mix, grape tomatoes, some celery and red onion. I'll add a little goat cheese, olive oil and rice vinegar.

I'm hungry!
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Sounds wonderful, the only thing I would add is some yeast rolls. I also find that thyme adds a wonderful taste in a beef dish. I prefer fresh but I do use dried in the winter. It can be a strong flavor, don't over do it, just a small amount. It gives that little bump in flavor, thyme is my favorite herb now. Most people think of rosemary and basil, thyme is the red headed step child of herbs. I am thinking off adding tarragon to my garden this year. It is something I have not tried yet.
 
RadishRose said:
I've seasoned and browned a nice chuck roast in a Dutch oven, added a pkg of Beefy Onion soup, water, chopped fresh garlic, 2 bay leaves, a small red onion cut in thirds, 2 cloves, S & P, a pkg of sliced mushrooms and a bunch of cut up carrots.

Put in the oven at 350F for an hour, took it out to add the mushrooms and carrots, returned to oven at 325 for at least another hour, probably more.

Wish I had some red wine for it and fresh parsley, but didn't like going back to the store again.

I'm planning a small salad of baby spinach & arugula mix, grape tomatoes, some celery and red onion. I'll add a little goat cheese, olive oil and rice vinegar.

I'm hungry!
Click to expand...
Are you having guests for dinner, or will it be you this evening plus some to freeze/refrigerate for a future meal?
 
Made Bolognese sauce. I’d made this recipe years ago. It started with 1 pound of ground beef. Then 124 ounce can of crushed tomatoes. I tried the translation to ml, because that’s the size of cans here. Did this search several times. Asked my husband if I was reading it right. Everything seemed like too much. Used a 796 ml can and added 600 ml can of tomato sauce. Then I saw one sentence that said this would make 1 quart and knew something was very wrong. The font made 1 24 ounce can look like 124 ounce can. Needless to say, I have a very large pot of sauce. Although a bit thin, the flavour was still great.
 
DH's recent checkup showed elevated PSA levels. Not dangerously so, but enough that the doctor wants to keep an eye on it.

In clinical trials, foods containing lycopene - including pink and red produce and green tea - have been shown to suppress the progression and proliferation of prostate cancer cells.

These trials show that lycopene's beneficial effects are limited to when it's consumed naturally rather than in supplement form. It appears other phytonutrients within those foods work together with the lycopene, yielding the PSA improvements.

Tomatoes and tomato sauce seem to be especially helpful. Therefore, I've been making sure to have tomato sauce in the fridge and freezer at all times. DH eats about half a cup daily.

He and I love Italian style tomato sauce anyway, as do our grandchildren, and making a big pot of it is inexpensive and a cinch. That's why a lot of the foods I've been making lately (eggplant parm, pasta and minestrone, for instance) are centered around tomato sauce.
 
StarSong said:
DH's recent checkup showed elevated PSA levels. Not dangerously so, but enough that the doctor wants to keep an eye on it.

In clinical trials, foods containing lycopene - including pink and red produce and green tea - have been shown to suppress the progression and proliferation of prostate cancer cells.

These trials show that lycopene's beneficial effects are limited to when it's consumed naturally rather than in supplement form. It appears other phytonutrients within those foods work together with the lycopene, yielding the PSA improvements.

Tomatoes and tomato sauce seem to be especially helpful. Therefore, I've been making sure to have tomato sauce in the fridge and freezer at all times. DH eats about half a cup daily.

He and I love Italian style tomato sauce anyway, as do our grandchildren, and making a big pot of it is inexpensive and a cinch. That's why a lot of the foods I've been making lately (eggplant parm, pasta and minestrone, for instance) are centered around tomato sauce.
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Hope the levels are stable. Yes, tomatoes are very good. I love them! I'm sure your sauce is excellent.


Tomatoes in salads, tomato sandwiches... well, you know what to do. 🍅🍅🍅
Hope it all works out.

Remember that hollowed out tomato thing stuffed with tuna salad? I never did eat any.
 
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