WOW, that's some serious reading Judy!! I'm only about halfway through, but I've saved the page for further review.
Personally, the thing I hate most about "today's" peanut butter is the sugar content, .. it makes the product DISGUSTING tasting, in my opinion. I started buying "low sugar" versions, or just plain ol' "natural" or "organic" peanut butters, with no sugar. MUCH yummier to my palette.
Cooking and food MidAtlantic, late winter 2013
That was some interesting reading
meatloaf, leftover greens, baked potatoes, spinach for the one who doesn't like kale, and applesauce.
Looked at some nutrition data while eating.-- Spinach nutrient content is through the roof!
Bought a bunch of produce at the 'international foods market' including Kirby cukes which I like so much and the freshest looking bunch radishes I think I've ever seen. I cut up a bowl of vegetable to nibble on that we'll keep handy.
Extra Virgin Olive Oil...Interesting blog by Darius
http://2footalligator.blogspot.com/2013/03/testing-evoos-for-ingredient-purity.html
She also has an entry on what is being proposed to be added to milk and dairy products; asparteme!!!
Last night was picnic nite: openface bbq pork sand with sides of cole slaw and baked beans. No ants or bugs!
Thank you for the link, coleup.
Love the idea of a picnic, especially without those pesky ants.
Hm, always assumed the label was accurate...
DS pointed out a bottle of olive oil in the store that was cloudy at the bottom. I wondered if it was slightly solidified and had been on the shelf in a cold store room shortly before we saw it. I'll have to try the chill test! I know I have used EVOO in salad dressing and had it turn thick.
Comfort food - got potatoes baking in the oven. Will scoop out the potato and mix with sour cream, cheese, and bacon, refill the shell and re-bake. Had it at the restaurant when we went to the Hellebores festival, and have been craving it every since.
GOing to stick my EVOO in the fridge now and report back later.
Pork roast, kraut,mashed potatos later.
Baked oatmeal for breakfast, waffle and sausage for lunch
Ate the potatoes as a late lunch. Still hungry, so picked off the rotisserie chicken, boiled up a few eggs, diced some celery, and put together a chicken salad - dressed with mayo, olive oil, a little bit of vinegary and lots of oregano like my Italian grandfather always used to make it. Stuffed it into a pita pocket, grabbed a glass of milk, and sitting back down next to the fire. I could really get used to not going to work.
Hahaha, getting a little too comfortable there, aspen hill? That chicken salad sounds good!
It was a chilly day so I made chili con carne, and corn bread. I really love honey butter but will probably opt for EVOO spread and King syrup. It's the time of year when if making chili, omelets, and such I really start to throw in what's left from last years garden. Frozen peppers,onion, and a few whole tomatoes. It just taste so much less processed. I've found more and more low sodium canned products and usually opt for the better brands of beans because of that. Well it's on the table and I'm starved. Later, Ric
Ric, that sounds like the perfect comfort food meal. I am on a real roll today as far as the cooking goes. Just got done putting together shish-ka-bob for dinner tomorrow night. Skewered beef tenderloin, crimini mushrooms, and vidalia onions. It is now marinating with a combination of Catalina and Zesty Italian salad dressing. When I was in college, I went to Shaker Heights, OH for a short weekend get-away with my next-door dorm friend. She put together this combo and fired up the grill in a snowstorm. To this day, I remember how fantastic that meal was. It is such a simple marinade, but oh so good...
Perfect for a snowstorm meal. Great memories!
I have this fabulous sauce that a friend from Africa (Joyanna's dance buddy's mom) makes... she sent me home with some last weekend. Hot, but so much more than that, very complex balance of flavors. She calls it "fried peppers." LOL
Anyway, I slathered it over a couple of pork loin tip roasts this afternoon, slashing them so I could work the paste down into the meat in a few places. Roasted them in the oven, thinking that I'd add them to a stew, but they came out done so beautifully that I kept them out of the crockpot! I did add all the pan juices to the crockpot, though, and then I got creative. I've always heard of putting yams in stew but have really never done anything "savory" like that with them. I cut half-inch slices of yam and also cut a little winter squash into wedges (seeded & peeled), put those into the crock pot with a can of tomatoes and a little chicken stock for good measure. When they were half-tender, I added chunks of onion, quartered mushrooms, and a can of chick peas. The house smelled wonderful, and dinner was totally delicious! I had some leftover barley & quinoa with mine; Jim had rice; Joyanna tried a little of everything!
After dinner, Joyanna & I made "frying pan cookies" also called "snowballs," to make up for lack of same this afternoon. Dates, sugar, couple eggs, vanilla, walnuts, and krispy rice cereal... cooked up, stirred together, then rolled in sweet flaked coconut. We used walnut meal so we'd get the flavor without getting chunks of nut (which Joyanna doesn't like this week).
Yummy day at the triple J !
Ok so my Everyday Essential brand Evoo did Not solidify at all when chilled.
Good to know! Will steer clear.
Philly Cheesesteak for lunch yesterday, fruit & chocolate chip cookies for dinner, breakfast "slam" this morning at Denny's... yep, I was in Philly at the Flower Show with Terri! We had a blast. Hopefully I "walked off" most of what I ate; back to healthier habits today with Thai chicken & pepper stir fry planned for tonight, herbed pork loin roast for tomorrow. Costco had some nice asparagus in and also packs of those ready-to-cook green beans, nice skinny tender ones. Good produce makes healthy eating much easier. :-)
Good produce makes healthy eating much easier. :-)
Absolutely
TOTALLY!!!
I've decided or realized how pitiful frozen and store bought canned green beans are. I am surely going to grow my own this year. (Scarlett voice) "I'll Never Be Hungry (for fresh green beans) Again!!!"
I've disliked vegetables my whole life, and now I realize it isn't exactly vegetables - it is canned and frozen vegetables. What a difference fresh vegetables are in both taste and texture. One of the best I ever tasted were french cut green beans, quickly stir-fried in a soy/ginger sauce.
Man, dinner was good if I do say so...chicken cacciatore, fresh cauliflower cooked just right. Now I'm lookin for dessert....
I have some of Jill's chocolate and m&m cookies left over from our road trip. I could share....
Leftovers hooray. Spent all day in the yard.
Sounds good, Terri. I'll meet you out at the traffic light on 15.
haha Pat!
Those were good! I decided I wasn't watching my diet at all while we were away LOL (had a big ol' philly cheese steak, too), so I ate several. Joyanna & I made them for her friend's birthday party, and we used M&Ms in place of some of the chocolate chips so they'd look more festive.
I have some inexpensive bananas about ripe enough to hit the freezer... we'll do banana "sorbet" later this week with our new "Yonana" machine. It was a Christmas gift, and it works remarkably well, making something very much like frozen yogurt from a frozen banana. You can add in other frozen fruits, too... frozen strawberries and a splash of vanilla are very nice, and the banana flavor isn't nearly as strong as you'd think, definitely not the dominant flavor when you add other fruits.
I cooked another pork roast Saturday... I'm liking the method I used! Took 2 med-small "pork loin tip" roasts and sliced them into thick (inch & a quarter) slabs before marinating with red wine vinegar, garlic, a little sugar, and "herbes de provonce" mix. Drained off the marinade and coated with olive oil since it was such a nearly fat-free cut, then I "reassembled" the pieces into something resembling a single roast, tied end-to-end with cotton string to keep it more or less together.
It went into a roasting pan for about 40 minutes at 375' ("convection roast" setting), browned on top, still moist throughout. I shoved in my meat thermometer just like I'd do it with a whole roast, being careful to keep the probe down the middle of one of the slabs, and that worked fine. Served it with mashed potatoes to soak up the pan juices, plus 3 bean salad (straight from the can, all I did was add a can of corn and chill it in the fridge, then spoon it over a mix of lettuces in a side bowl).
Last night's grilled hamburger plan got shifted to inside, not due to weather... squirrels apparently chewed up the supply hose from the gas tank. Oops. Burgers were still tasty!
Tomorrows menu: Corned beef
Cabbage
Taters
Soda bread
Butter
a pint a' stout
and jes' a wee bit a' Baileys n' coffee fur dessert!
I do know fat back or bacon is the real tradition, but Ya' git no kisses wit all the mess! LOL
Éirinn go Brách
This message was edited Mar 16, 2013 5:08 PM
Ric! You got your own log-on! Hooray for you!
We're having the same tonight (a day early, I know, but my daughter Lee is here for dinner tonight), but decided to do pineapple upside down cake for dessert (I just came to the computer to make sure I was happy with the recipe). Maybe we'll die some whipped cream green as a garnish. The corned beef is cooking now.... and I'm off the start the soda bread.
We'll probably be sacrilegious and have wine instead of stout..... and maybe catch up on some Breaking Bad.
I should have been out gardening today, but didn't....
yum
Chinese carryout tonight, also yum
No corned beef here, but I've got a guiness in the fridge!
Anybody who happens to be "on" now... whether or not you're a sports fan, turn on CBS. Wisconsin vs Ohio State, Big 10 BBall final, and they've been tied on & off for the past while now... 5 minutes to go.
GO BIG RED!
Patrick shmatirck, we had lunch at a Mexican place, with a Dos Equis alongside
; ^)
Have to cook my corned beef tomorrow.
Joyanna & I are on the upswing I hope, but I'm still not feeling like cooking. I was thinking Arby's pickup for dinner (corned beef for me, regular roast beef for Jim, bite of both for Joyanna), but Jim just told me he's in the mood for Chinese delivery. *shrug* Either way, I'm drinking my Guiness Extra Stout!
The corned beef was great. I did stray a bit though, I threw about a half pound of carrots in one end with the cabbage and potatoes. Hollys' mom doesn't like cabbage much.
I don't know what's on the menu for tomorrow we're attending our first garden club meeting/ luncheon. I'm looking forward to meeting some of the owners of the gardens we visited last summer.
Sorry, this was Ric, apparently Holly was logged in here.
This message was edited Mar 18, 2013 5:49 PM
Corned beef people- do you use a slow cooker, or a slow oven baking?
SallyG, I just simmered ours on the stovetop on low.
Thanks- I have it started in the slow cooker.
Correction to my note about Everyday Essential Olive oil- It solidified thoroughly! It just took more than one day. I found it after several days of chilling and it looks nearly all solid/ creamy.
Sally, I use both the oven or crock-pot, it depends on the size of the meal I want. This year my roast was over 5#, and I wanted to add about 8 fair sized potatoes and a whole head of cabbage, so it was the roaster. Last year I was basically cooking for 4, so it was the crock-pot. I never have, but as Devon said you can simmer them on the stove top.
Thank you Ric of Many Amazing Feasts. I've never seen a 5 lb corned beef! Mine is in the slow cooker with potatos and carrots, TH cabbage is going in a skillet, I had some other greens I wanted to cook with it just to get the greens cooked and used.
Now REST YOUR WRIST. Wear the dang brace...whatever...!
Golly- this AM got some super buys on meat at WEIS. Monday morning is the prime time to get sell by date coupons stuck on them.
Sally, On Mondays and sometimes Tuesdays, I do that all the time @ Giant. Do a quick walk-thru the meat dept and look for yellow labels, up to 50% off, take it home and cook it or freeze it. The other place to keep an eye on is the fresh pasta case, they do the same thing there. I've picked up some great Mon-Tues. night dinners there. Stuff I normally will not buy. Another store I frequent does the same with produce, 5# bags of peppers that need immediate attention, as well as mushrooms, buy 1 get 2 free.