What are you cooking or baking today?

I plan to eat light this week and next...

One of the downsides to a cruise is that no matter how good the intentions, everyone pretty much eats your way through the day, every day because food is freaking everywhere. 7 days, 2-1/2 lbs. Not too terrible, but I'm working on getting rid of them before the holidays hit or they'll not only set up a permanent home, they'll invite their friends. Don't ask me how I know.
 

StarSong said:
I plan to eat light this week and next...

One of the downsides to a cruise is that no matter how good the intentions, everyone pretty much eats your way through the day, every day because food is freaking everywhere. 7 days, 2-1/2 lbs. Not too terrible, but I'm working on getting rid of them before the holidays hit or they'll not only set up a permanent home, they'll invite their friends. Don't ask me how I know.
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Crikey Ada.. 2.5 pounds might not sound a lot but if you were there 6 weeks you would have ained a whole stone..( 14 pounds)...jeez..it's incredibe isn't it how easily it goes on...
 
Today I Batch cooked minced beef... New potatoes..sausages, sprouts, broccoli, red onions, medley of various mushroom into a beef and red wine gravy... , and then portioned them up.. and they're all now in the freezer


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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.
Mushroom Barley Soup

Makes a big pot of hearty soup and leftovers freeze well.
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After reading what recipes some of our talented cooking members are creating, I need to hire a vegan chef!
 
Lilac said:
What's in your Mississippi Pot Roast
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I seared a chuck roast, put it in the crock pot, sprinkled Hidden Valley Ranch dressing on top, sprinkled a packet of McCormick Au Jus on top of it, and put a stick of butter on top of it. You don't add water, and it supposed to cook on low for 8 hours. It says to add 5 pepperoncini peppers, but I didn't because I don't care for peppers. It smells good. I hope it tastes good tomorrow. I've never done this recipe. I got it off of the internet.
 
hawkdon said:
Well I was hungry so decided to fix a bacon n egg sammich.....did
the bacon in micro, egg on stove, how ever half the egg ended down
on the floor!!!!!!! so it was bacon n bite of egg sammich!!!!
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I dont drop mine on the floor but I do usually break about half of them.
I saw this on youtube if you want to try it. They use a pan lid but I use my plate.
That way I dont have to wash the lid. :D

Place your plate on top the skillet.
Hold the plate and flip them both together so that the skillet is on top.
Remove the skillet and put it back on the burner.
Slide the egg off the plate back into the skillet.
Finish cooking your egg.
 
hollydolly said:
Crikey Ada.. 2.5 pounds might not sound a lot but if you were there 6 weeks you would have gained a whole stone..( 14 pounds)...jeez..it's incredible isn't it how easily it goes on...
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It is. And so much easier to put on than to take off. :oops:

I'm always staggered at how much food many people consume on cruises, partly because the food never stops coming — 24/7 all you can eat. People pile 2-3 plates with food at buffets, then grab 3-4 desserts. In non-buffet eateries some passengers order two or three appetizers, a couple of main courses and a couple of desserts. They eat some and the rest is trashed. The food waste is sickening. (Fortunately, cruise ships have biodigesters that break down food scraps into a slurry that's discharged at sea, and feed ocean creature.)

I'm down 1.5 lbs in just 3 days and expect to lose the rest next week. Chefs are much more liberal with salt shakers than I am, so at least one of the gained pounds is likely from that. I hadn't cruised since 2019 and was out of practice at noticing which foods had a heavy sodium or oil content.

There have been many positive changes over the past six years, including constant strong encouragement to WASH YOUR HANDS!
 
StarSong said:
It is. And so much easier to put on than to take off. :oops:

I'm always staggered at how much food many people consume on cruises, partly because the food never stops coming — 24/7 all you can eat. People pile 2-3 plates with food at buffets, then grab 3-4 desserts. In non-buffet eateries some passengers order two or three appetizers, a couple of main courses and a couple of desserts. They eat some and the rest is trashed. The food waste is sickening. (Fortunately, cruise ships have biodigesters that break down food scraps into a slurry that's discharged at sea, and feed ocean creature.)

I'm down 1.5 lbs in just 3 days and expect to lose the rest next week. Chefs are much more liberal with salt shakers than I am, so at least one of the gained pounds is likely from that. I hadn't cruised since 2019 and was out of practice at noticing which foods had a heavy sodium or oil content.

There have been many positive changes over the past six years, including constant strong encouragement to WASH YOUR HANDS!
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yes I can imagine the hygene thing being pushed hard, because in the last few years we've heard of many cruise ships where every passenger has gone down with severe sickness....

Cruises are not for me at all.... but my DD loves them


Oh you sound as disciplined as my daughter would be with regard the weight loss.......

When I want to lose weight I just eat bananas..always works..lol
 
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Pulled out my really big pot for yesterday’s soup. Garbanzo and black beans, tomatoes, carrots, onions, potatoes, and miscellaneous frozen vegetables that I wanted to clear out of the freezer. This will do for several lunches and 4 containers frozen.

I even had a small bowl of it myself. Usually I don’t like my own soup. This one was good.
 
Lilac said:
I love pot roast & I found several recipes that I rotate through. Let us know how it turns out.
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I told you I would let you know how my pot roast turned out. The flavor was good. The meat was tender but stingy. I bought a cheaper cut since meat is so high. I added vegetables toward the end and in doing so, I had to add beef broth, so the vegetables didn't scorch. I think the broth might have weakened some of the flavors of the seasoning. I might make it one more time and leave the broth out and just cook my vegetables on the side.
 
I want to use the last of the ripe tomatoes from the garden & turn them into tomato sauce. They aren't quite the quality I want to can with, but freeze drying will work with them. I'll peel, squeeze as much of the seeds out of them as I can & then cut them in pieces to fit on the freeze dryer trays. After they are done, I'll put them in the processor turning them into a powder & sealing them in canning jars. I think I'll use the smaller jars so I don't have to keep resealing a jar as I use it. I haven't done this before, so it will be interesting.
 

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