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What Do You Eat?


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#541 KlaineyGStudy

 

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Posted 08 May 2018 - 05:17 AM

Yum that sounds nice MacC
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#542 MacCionoadha BeanSidhe

 

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Posted 08 May 2018 - 10:38 AM

Yes, it was. I haven't decided on what I'll have tonight. I know my mom's trying out a package of fish & chips, which she bought from the grocery store. They had it in their seafood freezer section. It's called 'Cod Fillets and Chips,' and manufactured by Young's Seafood, UK. I'll let you know if it's any good.
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#543 KlaineyGStudy

 

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Posted 09 May 2018 - 12:06 AM

We are having salmon for dinner tonight with crispy skin ^_^  I am off to cook  I am hungry already :yes:
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#544 MacCionoadha BeanSidhe

 

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Posted 09 May 2018 - 09:17 AM

Well, my mom cooked the Cod & Chips, and she said it was good. So, she gave me a bite of the cod and a few chips to try; they are delicious.
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#545 MacCionoadha BeanSidhe

 

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Posted 21 September 2018 - 06:29 PM

Well, tonight I made a mock beef stew. I call it "mock" because it didn't add any celery, carrots, and mushrooms to it, but it tasted lovely. Here's how I made it.

Mock Beef Stew:

6 oz beef eye round, sliced into 1" pieces
1 tsp sea salt
3 tbs extra virgin olive oil, divided
1/4 onion, chopped
1 clove garlic, sliced thin
1/4 cup sweet corn kernels
1/2 cup diced frozen hash brown potatoes, thawed (I used Ore-Ida)
1/8 tsp hot pepper flakes
1/4 tsp turmeric powder
1/8 tsp ground black pepper
2 + 1 cups spring water
1 tsp  Roasted Beef Base (I use Better Than Bouillon®)
1 tsp Better Than Bouillon® Ham Base (I use Better Than Bouillon®)
1/4 tsp potato starch (I use Bob's Red Mill®)
1 tsp chives, chopped
1 tsp parsley, chopped


1. Sprinkle the sea salt over the beef and rub to coat all sides.

2. Heat the one teaspoonful of oil in a skillet (I used cast iron) until it is hot. Add the beef and brown on all sides. Remove the meat from pan browning finishes and place in a medium bowl and cover with aluminum foil to keep the meat warm.

3. Add another teaspoonful of oil to the skillet, when hot, add.the onion and cook for one minute. Add the garlic and cook an additional minute. Now add the corn and cook for two minutes more. Remove the mix and add it to the beef. Now add the remaining oil and fry the potatoes until golden brown.

4. In a stock pot add  2 cups of the water and bring to a boil. Now add the vegetables, red pepper flakes, turmeric, and black pepper to the stockpot; simmer the ingredients for ten minutes.

5. Now mix the potato starch and remaining one cup of water; add to the pot (stirring constantly). Return the beef to the pan and cook until the stew thickens; about four minutes. Serve, garnished with the chives and parsley.
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#546 daphnerose

 

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Posted 21 September 2018 - 07:07 PM

I just love better than bullion!  It's awesome. My secret ingredient in most my recipes.

Edited by daphnerose, 21 September 2018 - 07:08 PM.


#547 KlaineyGStudy

 

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Posted 21 September 2018 - 07:47 PM

View Postdaphnerose, on 21 September 2018 - 07:07 PM, said:

I just love better than bullion!  It's awesome. My secret ingredient in most my recipes.

I am not too sure what that is, I will have to google.

My latest craze is microwaved poached eggs
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#548 LouczarGStudy

 

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Posted 22 September 2018 - 08:03 AM

I typically work 6 days a week. I will get up early on Sundays and go to the grocery store to pick out some stuff to cook for my wife and I for dinner.  The first thing I want to mention about my cooking on Sundays is that I will use my Lodge brand cast iron skillet for a good number of my meals that I make.  Lately I have been making Filet Mignon in the skillet.

After cooking the bottom of the steaks and searing the sides and just after turning the steaks to cook the top.  I put in a half a sick of butter and 5-6 garlic cloves.  Basting the steaks with the meat juice and butter.  Once the steaks are just about done (medium rare), I remove them from the pan and put in the sliced up mushrooms to saute in the butter and meat juices for about 12-15 minutes.  The steaks go back in the pan with the heat off to warm them up a little bit before serving.

I will have seared asparagus with minced garlic for the veggie and make twice baked potatoes, or a potato / onion medley cooked in the over.  I will substitute fresh green beans at times....usually when I get a prime rib and cook it in the over in the cast iron skillet.
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#549 daphnerose

 

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Posted 22 September 2018 - 08:08 AM

Drool.

#550 KlaineyGStudy

 

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Posted 22 September 2018 - 10:05 PM

I am with Daphnerose on the drooling I love my steak that way :yes:
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#551 LouczarGStudy

 

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Posted 27 September 2018 - 04:07 AM

I see some great recipes that people are posting.  Maybe we should start a new thread of just our favorite recipes???
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#552 MacCionoadha BeanSidhe

 

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Posted 01 October 2018 - 03:16 PM

View PostLouczarGStudy, on 27 September 2018 - 04:07 AM, said:

I see some great recipes that people are posting.  Maybe we should start a new thread of just our favorite recipes???

Sounds like a great Idea.  Tonight we had spinach gnocchi soup with Italian sausage.


SPINACH GNOCCHI SOUP WITH ITALIAN SAUSAGE:
1/2 pound bulk sweet Italian sausage
1/4 cup butter
1/2 cup chopped yellow onion
1 teaspoon minced garlic
3 1/2 cups water
1 tbsp  Better Than Bouillon® Roasted Chicken Base
1 tbsp  Better Than Bouillon® Ham Base
1/2 cup chopped spinach
1/2 cup canned diced tomatoes
1 (16 ounces) package spinach potato gnocchi
salt and pepper to taste
1/4 cup grated Parmesan cheese (or more to taste), for garnish

  1. Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.

  2. Melt butter in a skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, occasionally whisking, about 10 minutes.
  
  3. Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add a dash of salt and pepper to taste. Garnish with Parmesan cheese.
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#553 KlaineyGStudy

 

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Posted 01 October 2018 - 08:19 PM

I have been very disappointed with the quality of meat these past few years; finding most cuts tough and the texture strange ( Texture might be complements of my radiation) I am now slow cooking the meat and veggies together in alfoil. Yum!

It is slow cooking as we speak :show:
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#554 MacCionoadha BeanSidhe

 

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Posted 05 October 2018 - 10:11 AM

I noticed the change in texture of beef and pork, myself. Also. I've noticed a lot of the chicken breasts never really cook tender, even when you follow the directions.

Edited by MacCionoadha BeanSidhe, 05 October 2018 - 10:12 AM.

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#555 MacCionoadha BeanSidhe

 

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Posted 05 October 2018 - 08:09 PM

Tonight we had sausage with peppers and onions.

SAUSAGE W/ PEPPERS AND ONIONS
1lb sweet Italian sausage
3 sweet bell pepper, sliced(I used a combination of colors brown, green, orange, red or yellow)
1 large Vidalia onion, sliced
1/4 tsp salt w/ jalapeno (I use Hippy Pilgrim)
2 tbsp extra virgin olive oil

1.Over medium heat, place oil in a large skillet and heat until shimmering. banana sausages in several places, add them to the skillet and cook until all sides are brown about 10 minutes; transfer to large bowl. Pour off all fat, but reserve but one tablespoon. When cool the sausages are cool enough to handle, cut them in half diagonally and set aside in a bowl.

2. Add the reserved fat to the pan. Add onions and peppers and cook until the peppers are starting to wilt, approx. 5 minutes. Add the sausages, and any accumulated juices. Cover and cook until sausages reach 165°F, approx 7 minutes. Place sausage, peppers and onions in a sub/hoagie roll and sprinkle with jalapeno salt and serve.
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