What are you cooking or baking today?

TeePee said:
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.
Click to expand...
I think I'd add some stock to it when it starts. Do you think that extra liquid may "steam" the meat as it cooked making it more tender? Just a thought.

I found some powder beef & chicken powder base/bouillon that is MSG-free & lower in salt at the local bulk food store. I use it when broth or gravy needs a little more flavor & it doesn't take much. Not sure of the brand they sell, but I've also used Better Than Bouillon before & it was good.
 

Lilac said:
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.
Click to expand...
How do you use the freeze dried tomato powder? What else do you freeze dry?
 
StarSong said:
How do you use the freeze dried tomato powder? What else do you freeze dry?
Click to expand...
This is the first time for tomato power. I've looked up some YouTube videos & found one that uses my freeze dryer (Harvest Right). She gave powder to water measurements & those are the ones I'll try. I'll make some into plain tomato sauce & tomato paste. She also talked about added it to soups & other recipes like seasonings for flavor.

We freeze dry all types of food - dairy, cooked meats, fruits & veggies (cooked & raw). We store store them in either mylar bags or canning jars, depending on how fast we are going to use them.

We will even freeze dried things for meals that only need hot water added to the pouch like sausage gravy & biscuits. Think Mountain House Foods that you can buy at camping stores or on line. We gave some to a friend who camps/hunts & he said it was great in the morning.
 
dobielvr said:
I'm making some chicken breasts smothered in mayo and parm cheese, then baked.
I also made some carrot/raisin salad, unfortunately, it doesn't taste as good as my mom's. Oh well.

Thought about making some mac n cheese, which is something I nvr make, but I still cant decide and it's almost dinner time..:unsure:
Click to expand...
The chicken breasts sound wonderful!
 
I bought a whole pork tenderloin that was on sale the other day. I'm going to cut it in pieces & run it through my tenderizer to make schnitzel cutlets freezing them in packs of 2.

Hubby made two loaves of bread this morning, one rye & the other white.

So tonight I'll make schnitzels with the bread.
 
I need to do something with an eggplant I bought a couple of days ago. I plan to put a recipe from TreeGuy into play tomorrow (baseball game tonight!). My changes to his recipe: to purge the bitter juices, I first sweat the eggplant with some salt, and rinse well. Then roll the slices in Italian breadcrumbs. I also use dried oregano because I prefer the flavor to fresh. I skip the vegan mozz and instead sprinkle with real parmesan at the end.

Here's the recipe as he gave it to me:
TreeGuy Eggplant Parm​

Medium eggplant, ¼” slices
Sautéed mushrooms
Sliced bell pepper
Diced tomatoes or sauce
A few sun-dried tomatoes, chopped fairly fine
2-3 cloves of fresh garlic, chopped fine
Fresh Rosemary, fresh Oregano, to taste
Vegan mozzarella

Preheat oven to 350° .
Mix the vegetable in a Dutch oven or casserole with a top, then pour the tomato sauce over all. Stir to coat everything well with the tomatoes.

Bake, covered, at 350° for 40 – 45 minutes until it is hot and bubbly. Let rest 10 – 15 minutes before serving with crusty bread or on a bed of cooked pasta.

Place a few slices of vegan mozzarella in a double boiler and melt them down, add some olive oil and stir until uniformly creamy. Pour the ep mixture onto a plate of thin pasta, and then top with the cheese sauce. Baked Italian garlic bread on the side. Buon appetito!
 
Well after 30+ years w/out doing much cooking my wife has been making dinners on Wednesday for a few months now. There is always a degree of hand holding going on and that was true again tonight.

I ordered this panang curry paste and she made a really great Thai coconut milk chicken panang curry w/out too much effort or stress and it was REALLY good. She actually smiled while cooking, too!

It's at AMZN if you're interested. $7 for 2 cans which would make ~10 servings per can depending on how much heat you want in it.


panang-curry-paste-maesri_e868be1dba77aafe5e1de374f3836fd6.jpg
 

You must log in or register to reply here.

Back
Top