What are you cooking or baking today?

MACKTEXAS said:
I gave you a sad reaction (for the part in bold) then regretted it and decided I should either change it or explain. It's because I use my crock pot at least 3 days a week. I start meat and frozen vegetables in it early in the morning around 8 AM, and everything is ready by lunchtime.

I bet your stroganoff was good. I don't have a name for what I cook, either, and half the time I just improvise.
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When I saw the sad reaction, I wondered what I wrote. Now I understand.

I’ll bet your meals are good too.
 
Mine is old too. In all fairness to those who don't favor crock pots, I will say this. Mine is the great big round kind (NOT the newer oval kind). A normal sized round steel cake pan will fit into the bottom. I put that in, then fill it half full of water. On top of that, I put a metal rack, then sit another cake pan on top of the rack with the food in it.

When it's done, all I have to do is remove the top cake pan and transfer the food to a plate, and the crock pot never gets dirty. That certainly contributes to why I find it so convenient. I may not much like cooking the food in the crock pot directly since they can be hard to clean.
 
Jules said:
Yesterday I made an improvised stroganoff. Guess that’s the best name for it. It’s not stew and it’s not soup. It made three meals, one of which I froze. It was yummy, no matter what it was called.

Today I’m looking at the old slow cooker I used and keep debating donating it. It only gets used a half dozen times a year. Two or three of those are for chilli. For now I’ll keep it. When it’s time to downsize, it’ll be one of the things that don’t come with us.
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I use my crock pot/slow cooker even less often, but know if I got rid of it, I'd be irritated with myself when the occasions came up when it would come in handy.
 
Going to start eating out of the fridge & the fridge freezer as much as possible to decrease the food in it.

Last year about this time we ordered a Frigidaire side-by-side with an ice maker that was delivered a month later. Around 45 days or so later the ice maker stopped working ... that was the beginning of 6 repair visits (two different companies) which resulted in 6 new ice makers, 1 mother board & several other parts along with too many phone calls to the company. Both repairmen said the computer can't handle the cold & this wasn't the first time they seen it. Frigidaire said they would replace it & never heard a word about it until I posted an on-line review of what happened on their website did they finally do something :eek:.

So now next week the replacement is coming. We dealt with Lowe's & I told them I didn't want the same fridge again or even a Frigidaire & the manager understood. We order an Amana that has not ice maker & is just a plain fridge. I had to pay up front for it & we will get reimbursed when they pick up the "fubar" one.
 
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Yesterday I made the curried carrot soup in the crock pot. The recipe mentioned it may need more liquid after cooking down; this didn’t happen in the crock pot. It was really thin and needed an extra can of coconut milk to tone down the heat. Today I ran to the store for more carrots. I also added garbanzo beans. After all that, the pot was almost overflowing. I froze three containers of at least 3 meals and there’s lots left for a few more days. DH liked this, though I won’t make it again.
 
Refrigerating cooked pasta for at least 24 hours converts its digestible starches into
resistant starch through a process called retrogradation. This type of starch resists digestion in the small intestine, acting more like fiber, which results in a significantly lower blood sugar spike—sometimes by up to 50%—compared to freshly cooked pasta.
Instagram +3
Why Chilled/Leftover Pasta is Better for Blood Sugar:
  • Resistant Starch Formation: Cooling pasta (and rice or potatoes) causes starch molecules to reorganize into a tighter, crystalline structure that enzymes cannot easily break down into glucose.
  • Lower Glucose Impact: Because the starch is not as easily digested, it causes a smaller, more gradual increase in blood glucose rather than a sharp surge.
  • Effect Lasts After Reheating: Reheating previously cooled pasta does not destroy all the beneficial resistant starch, meaning it remains a better, lower-calorie option than fresh pasta.
  • Added Health Benefits: The resistant starch passes into the large intestine, where it acts as a prebiotic, feeding beneficial gut bacteria.
    BBC +5
For the best results, cook the pasta, refrigerate it for at least 24 hours, and consume it cold or gently reheated.
 
PeppermintPatty said:
Refrigerating cooked pasta for at least 24 hours converts its digestible starches into
resistant starch through a process called retrogradation. This type of starch resists digestion in the small intestine, acting more like fiber, which results in a significantly lower blood sugar spike—sometimes by up to 50%—compared to freshly cooked pasta.
Instagram +3
Why Chilled/Leftover Pasta is Better for Blood Sugar:
  • Resistant Starch Formation: Cooling pasta (and rice or potatoes) causes starch molecules to reorganize into a tighter, crystalline structure that enzymes cannot easily break down into glucose.
  • Lower Glucose Impact: Because the starch is not as easily digested, it causes a smaller, more gradual increase in blood glucose rather than a sharp surge.
  • Effect Lasts After Reheating: Reheating previously cooled pasta does not destroy all the beneficial resistant starch, meaning it remains a better, lower-calorie option than fresh pasta.
  • Added Health Benefits: The resistant starch passes into the large intestine, where it acts as a prebiotic, feeding beneficial gut bacteria.
    BBC +5
For the best results, cook the pasta, refrigerate it for at least 24 hours, and consume it cold or gently reheated.
Click to expand...
I feel a macaroni salad coming on! 😉🤭😂
 
PeppermintPatty said:
Refrigerating cooked pasta for at least 24 hours converts its digestible starches into
resistant starch through a process called retrogradation. This type of starch resists digestion in the small intestine, acting more like fiber, which results in a significantly lower blood sugar spike—sometimes by up to 50%—compared to freshly cooked pasta.
Instagram +3
Why Chilled/Leftover Pasta is Better for Blood Sugar:
  • Resistant Starch Formation: Cooling pasta (and rice or potatoes) causes starch molecules to reorganize into a tighter, crystalline structure that enzymes cannot easily break down into glucose.
  • Lower Glucose Impact: Because the starch is not as easily digested, it causes a smaller, more gradual increase in blood glucose rather than a sharp surge.
  • Effect Lasts After Reheating: Reheating previously cooled pasta does not destroy all the beneficial resistant starch, meaning it remains a better, lower-calorie option than fresh pasta.
  • Added Health Benefits: The resistant starch passes into the large intestine, where it acts as a prebiotic, feeding beneficial gut bacteria.
    BBC +5
For the best results, cook the pasta, refrigerate it for at least 24 hours, and consume it cold or gently reheated.
Click to expand...

Fascinating! I wonder why gently reheated?
 
@Aunt Bea, here are two links that I posted a while back on another thread about resistant starches from OSU Wexner Medical Center. That is where hubby had his gastric bypass last year. They explain the process of how the starch changes its structure. Both are short reads.

https://healthsystem.osumc.edu/pteduc/docs/resist_starch.pdf
Does cooling starchy food after cooking really lower its calories?

Tonight was freshly cook pasta with a cream sauce with sweet Italian sausage, sauteed mushrooms & onion. I think reheated pasta tastes better too, but this was a spur of the moment cook.
 
Today I made a breakfast-style bread pudding. I always use croissants the liquid is the same except for substituting marjoram for vanilla. Half of the croissants are in the pan topped with diced onion, diced country ham & shredded cheddar cheese. I made a half batch & will have more than enough for tomorrows breakfast too.
 
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