Sunday Cooking

Post by jmcquown
This afternoon I browned a pound of Italian sausage with onion and
garlic. Slow simmered in tomato sauce with grated zucchini and Italian
seasoning blend. I cooked some angel hair pasta to go with it. That
will be lunch at work a couple of times next week. The rest will be
portioned out in freezer containers for quick easy homemade freezer
meals later.
I picked up some fresh fried chicken at the grocery store. I am going
to use my small air fryer (don't anyone faint; I own it, might as well
use it) to reheat a thigh and a drumstick for dinner. The rest will be
packaged and frozen for later meals.
The stupid time change has my cooking/eating schedule all out of kilter.
Anything cooking at your house today?

We had a boneless leg of lamb and it was wonderful. We have had many of
these in the past and I was usually disappointed. I have to admit that I
was less than thrilled when my wife brought this home the other day. I
was wrong. It was wonderful. She roasted it to a perfect medium rarte
and it was fantastic.

Sides included air fryer roasted potatoes, roast baby carrots and
Brussels sprouts that still had a nice crunch to them and a green salad
with blue cheese dressing.

Citizen Winston Smith

2024-11-05 15:41:55 UTC

I have to admit that I was less than thrilled when my wife brought this
home the other day. I was wrong. It was wonderful

Smoochies for Megatron.

ItsJoanNotJoAnn

2024-11-04 04:34:38 UTC

Post by jmcquown
Anything cooking at your house today?
Jill

It was leftovers here.

Carol

2024-11-04 17:51:18 UTC

Post by jmcquown
Anything cooking at your house today?
Jill

It was leftovers here.

I think that's tonight unless something Ragu related from the crockpot.

ItsJoanNotJoAnn

2024-11-04 19:13:53 UTC

Post by jmcquown
Anything cooking at your house today?
Jill

It was leftovers here.

I think that's tonight unless something Ragu related from the crockpot.

This involves marinara sauce, but I don't see why you
can't use the jarred Ragu sauce.

Lasagna Bites

1. Layer sliced zucchini in a muffin tin

2. Add browned and seasoned hamburger

3. Add a tablespoon or so of marinara sauce

4. Add another layer of zucchini

5. Add more seasoned hamburger

6. Add another tablespoon or so of marinara sauce

7. Top with shredded mozzarella cheese

8. Bake at 400° for 20 minutes.

Carol

2024-11-05 00:47:05 UTC

Post by jmcquown
Anything cooking at your house today?
Jill

It was leftovers here.

I think that's tonight unless something Ragu related from the crockpot.

This involves marinara sauce, but I don't see why you
can't use the jarred Ragu sauce.
Lasagna Bites
1. Layer sliced zucchini in a muffin tin
2. Add browned and seasoned hamburger
3. Add a tablespoon or so of marinara sauce
4. Add another layer of zucchini
5. Add more seasoned hamburger
6. Add another tablespoon or so of marinara sauce
7. Top with shredded mozzarella cheese
8. Bake at 400° for 20 minutes.

Thanks! It would work too!

Cindy Hamilton

2024-11-04 09:28:45 UTC

I was too busy to cook on Sunday. Today I'm cooking pot roast
for lunch.

--
Cindy Hamilton

Michael Trew

2024-11-05 15:36:53 UTC

I was too busy to cook on Sunday. Today I'm cooking pot roast
for lunch.

...And then the old debate, to cook potatoes and carrots in with the
meat, or not, heh. I took 2 lbs of round roast out of the freezer
yesterday, and I think "yankee" pot roast is in our near future. Must
have the potatoes, carrots, celery, and onions.

Cindy Hamilton

2024-11-05 18:55:21 UTC

I was too busy to cook on Sunday. Today I'm cooking pot roast
for lunch.

...And then the old debate, to cook potatoes and carrots in with the
meat, or not, heh.

No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.

I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.

--
Cindy Hamilton

Ed P

2024-11-05 19:38:33 UTC

Post by Cindy Hamilton
No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.
I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.

Is that even legal? I thought post roast had to be served with mashed
potatoes.

Michael Trew

2024-11-07 21:11:24 UTC

No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.
I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.

De-fat the gravy, what do you mean? After roux/milk, I normally just
whisk in pan/meat drippings and simmer to a good consistency.

Is that even legal? I thought post roast had to be served with mashed
potatoes.

I love it with cubed roasted red potatoes, to take on the meat flavor,
but to each their own.

Cindy Hamilton

2024-11-07 22:48:52 UTC

No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.
I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.

De-fat the gravy, what do you mean? After roux/milk, I normally just
whisk in pan/meat drippings and simmer to a good consistency.

The drippings go in a fat separator:

https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF

All that excess fat makes us feel sick. We don't need it.

--
Cindy Hamilton

Hank Rogers

2024-11-07 23:56:33 UTC

No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.
I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.

De-fat the gravy, what do you mean? After roux/milk, I normally just
whisk in pan/meat drippings and simmer to a good consistency.

https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF
All that excess fat makes us feel sick. We don't need it.

Maybe you don't, but Carol needs all the calories she can get.

Michael Trew

2024-11-09 01:47:31 UTC

Post by Michael Trew
De-fat the gravy, what do you mean? After roux/milk, I normally just
whisk in pan/meat drippings and simmer to a good consistency.

https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF
All that excess fat makes us feel sick. We don't need it.

That's nifty, I've never heard of a fat separator. I guess I live under
a rock. When ladling pan drippings, I try to tilt the pan to avoid a
significant amount of fat ladled up. I also make the roux for gravy
with more flour than normal, to account for the added fat from pan
drippings.

Dave Smith

2024-11-09 02:10:05 UTC

Post by Cindy Hamilton
https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF
All that excess fat makes us feel sick. We don't need it.

Those fat separators are great. You keep the plug in the spout and pour
the pan juices in and let it sit. The fat rises to the top and the good
stuff sinks to the bottom. When you remove the plug and pour the good
stuff out first and when the fat gets to the bottom end of the spout you
stop pouring.

Leonard Blaisdell

2024-11-09 06:38:06 UTC

Post by Dave Smith
Those fat separators are great. You keep the plug in the spout and pour
the pan juices in and let it sit. The fat rises to the top and the good
stuff sinks to the bottom. When you remove the plug and pour the good
stuff out first and when the fat gets to the bottom end of the spout you
stop pouring.

Yabbut, you can use a Pyrex measuring cup, pour from the top, and get
nearly all of the fat off. I'm not that afraid of a small amount of fat.
I mentioned Pyrex (or equivalent). Hot stuff can shatter ordinary glass.

jmcquown

2024-11-09 14:18:47 UTC

Post by Dave Smith

Post by Cindy Hamilton
https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF
All that excess fat makes us feel sick. We don't need it.

That's nifty, I've never heard of a fat separator. I guess I live
under a rock. When ladling pan drippings, I try to tilt the pan to
avoid a significant amount of fat ladled up. I also make the roux for
gravy with more flour than normal, to account for the added fat from
pan drippings.

I have one of those, albeit a lot older and not sure of the brand. They
do work!

Jill

Carol

2024-11-05 19:47:59 UTC

Post by jmcquown
This afternoon I browned a pound of Italian sausage with onion and
garlic. Slow simmered in tomato sauce with grated zucchini and
Italian seasoning blend. I cooked some angel hair pasta to go
with it. That will be lunch at work a couple of times next week.
The rest will be portioned out in freezer containers for quick
easy homemade freezer meals later.
I picked up some fresh fried chicken at the grocery store. I am
going to use my small air fryer (don't anyone faint; I own it,
might as well use it) to reheat a thigh and a drumstick for
dinner. The rest will be packaged and frozen for later meals.
The stupid time change has my cooking/eating schedule all out of kilter.
Anything cooking at your house today?

I was too busy to cook on Sunday. Today I'm cooking pot roast
for lunch.

...And then the old debate, to cook potatoes and carrots in with the
meat, or not, heh. I took 2 lbs of round roast out of the freezer
yesterday, and I think "yankee" pot roast is in our near future.
Must have the potatoes, carrots, celery, and onions.

I don't like celery much so omit but add leeks (greens and whites).
Slices oe cubes if turnips suit me as well in a beef stew.

Carol

2024-11-04 17:49:46 UTC

Post by jmcquown
This afternoon I browned a pound of Italian sausage with onion and
garlic. Slow simmered in tomato sauce with grated zucchini and
Italian seasoning blend. I cooked some angel hair pasta to go with
it. That will be lunch at work a couple of times next week. The
rest will be portioned out in freezer containers for quick easy
homemade freezer meals later.
I picked up some fresh fried chicken at the grocery store. I am
going to use my small air fryer (don't anyone faint; I own it, might
as well use it) to reheat a thigh and a drumstick for dinner. The
rest will be packaged and frozen for later meals.
The stupid time change has my cooking/eating schedule all out of kilter.
Anything cooking at your house today?
Jill

I'm trying to figure out something tastey for a 32oz jar or rago, that
isn't spaghetti. Something that isn't a pasta dish. I haven't used
Rogan Josh in a while, long enough I need to taste-test for compatible.
If it works, might be a crockpot dish with lots of veggies and beans?

Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in a
new creative way. This jar is 28 or 32oz so a lot of sauce.

Carol

2024-11-04 19:37:00 UTC

Post by jmcquown
This afternoon I browned a pound of Italian sausage with onion and
garlic. Slow simmered in tomato sauce with grated zucchini and
Italian seasoning blend. I cooked some angel hair pasta to go with
it. That will be lunch at work a couple of times next week. The
rest will be portioned out in freezer containers for quick easy
homemade freezer meals later.
I picked up some fresh fried chicken at the grocery store. I am
going to use my small air fryer (don't anyone faint; I own it, might
as well use it) to reheat a thigh and a drumstick for dinner. The
rest will be packaged and frozen for later meals.
The stupid time change has my cooking/eating schedule all out of kilter.
Anything cooking at your house today?
Jill

I'm trying to figure out something tastey for a 32oz jar or rago, that
isn't spaghetti. Something that isn't a pasta dish. I haven't used
Rogan Josh in a while, long enough I need to taste-test for
compatible. If it works, might be a crockpot dish with lots of
veggies and beans?
Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in a
new creative way. This jar is 28 or 32oz so a lot of sauce.

Found it. Rogan Josh not right but Peruvian Chili Lime is perfect!

Assembling now.

It was a 44oz jar but used 1/2.

220z ragu spaghetti sauce (challange item)
1 can black beans
1 can cannellini beans
2.5 cups home made vegetable broth
2 tsp Peruvian Chili Lime spice powder
Optional: 1/2 (7oz) sliced smoked beef sausage link

As it develops may add black pepper or more of the Peruvian Chili Lime.

Also making buttermilk bread in the pullman pan. Just plain, no added
spices. I don't want them tp compete with the seasoning of the other
dish.

The crockpot dish is apt to be 8 large servings and while 'spicy' is
not too hot and just on the upper edge of mild. People who like more
heat could add hot sauce at dinner (Songbird). I think it's black
pepper free but the Ragu might have some.

https://www.savoryspiceshop.com/blogs/news/product-spotlight-peruvian-chile-lime-seasoning

(the cilantro is either minute or some altnative as not setting off my
soapweed senses).

Carol

2024-11-05 00:04:10 UTC

Post by jmcquown
This afternoon I browned a pound of Italian sausage with onion and
garlic. Slow simmered in tomato sauce with grated zucchini and
Italian seasoning blend. I cooked some angel hair pasta to go
with it. That will be lunch at work a couple of times next week.
The rest will be portioned out in freezer containers for quick
easy homemade freezer meals later.
I picked up some fresh fried chicken at the grocery store. I am
going to use my small air fryer (don't anyone faint; I own it,
might as well use it) to reheat a thigh and a drumstick for
dinner. The rest will be packaged and frozen for later meals.
The stupid time change has my cooking/eating schedule all out of kilter.
Anything cooking at your house today?
Jill

I'm trying to figure out something tastey for a 32oz jar or rago,
that isn't spaghetti. Something that isn't a pasta dish. I
haven't used Rogan Josh in a while, long enough I need to
taste-test for compatible. If it works, might be a crockpot dish
with lots of veggies and beans?
Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in
a new creative way. This jar is 28 or 32oz so a lot of sauce.

Found it. Rogan Josh not right but Peruvian Chili Lime is perfect!
Assembling now.
It was a 44oz jar but used 1/2.
220z ragu spaghetti sauce (challange item)
1 can black beans
1 can cannellini beans
2.5 cups home made vegetable broth
2 tsp Peruvian Chili Lime spice powder
Optional: 1/2 (7oz) sliced smoked beef sausage link
As it develops may add black pepper or more of the Peruvian Chili Lime.
Also making buttermilk bread in the pullman pan. Just plain, no added
spices. I don't want them tp compete with the seasoning of the other
dish.
The crockpot dish is apt to be 8 large servings and while 'spicy' is
not too hot and just on the upper edge of mild. People who like more
heat could add hot sauce at dinner (Songbird). I think it's black
pepper free but the Ragu might have some.

https://www.savoryspiceshop.com/blogs/news/product-spotlight-peruvian-chile-lime-seasoning

Post by Carol
(the cilantro is either minute or some altnative as not setting off my
soapweed senses).

It came out really well!

https://postimg.cc/68tqdQQR

We had it with bread hot from the oven.

Now, I'd make it again but use a large can of diced tomatoes but it was
fine to use up the 'challenge item' of ragu! The cannellini and
Peruvian spice blend are perfect together.

Ed P

2024-11-04 19:37:31 UTC

Post by Carol
I'm trying to figure out something tastey for a 32oz jar or rago, that
isn't spaghetti. Something that isn't a pasta dish. I haven't used
Rogan Josh in a while, long enough I need to taste-test for compatible.
If it works, might be a crockpot dish with lots of veggies and beans?
Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in a
new creative way. This jar is 28 or 32oz so a lot of sauce.

Sloppy Joe type of dish. Freezes well too for the nights you don't feel
like cooking.

Carol

2024-11-05 00:07:31 UTC

Post by Ed P

Post by Carol
I'm trying to figure out something tastey for a 32oz jar or rago,
that isn't spaghetti. Something that isn't a pasta dish. I
haven't used Rogan Josh in a while, long enough I need to
taste-test for compatible. If it works, might be a crockpot dish
with lots of veggies and beans?
Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in
a new creative way. This jar is 28 or 32oz so a lot of sauce.

Sloppy Joe type of dish. Freezes well too for the nights you don't
feel like cooking.

I bet that would work!

Carol

2024-11-05 19:44:49 UTC

Post by Ed P

Post by Carol
I'm trying to figure out something tastey for a 32oz jar or rago,
that isn't spaghetti. Something that isn't a pasta dish. I
haven't used Rogan Josh in a while, long enough I need to
taste-test for compatible. If it works, might be a crockpot dish
with lots of veggies and beans?
Nextdoor has a fun little exchange where folks grab a can or jar of
something (unopened and not expired) and passes it on to be used in
a new creative way. This jar is 28 or 32oz so a lot of sauce.

Sloppy Joe type of dish. Freezes well too for the nights you don't
feel like cooking.

Hey Ed and Joan, I forwarded your ideas over and they really like Ed's
version too for fast and easy. Joan's was liked as well but they were
thinking to alternate thin (Asian) eggplant with the zuccini?

Citizen Winston Smith

2024-11-05 15:42:54 UTC

Post by Carol
I'm trying to figure out something tastey for a 32oz jar or rago, that
isn't spaghetti.

Food bank.

2024-11-04 23:13:35 UTC

The American people are Trump’s superpower...

They give him the energy and strength to deliver on his promises, and he
treasures them all — not just those who voted for him...

O:-)

--
GM

2024-11-05 10:18:48 UTC

The American people are Trumpâs superpower...
They give him the energy and strength to deliver on his promises, and he
treasures them all â not just those who voted for him...
O:-)
--
GM

This is the truth! Only Trump can heal the wounds and bring people
together. Remember, he has God on his side!

f***@sdf.org

2024-11-06 16:12:29 UTC