I made hash with leftover pork roast, apples, onions and potatoes. Topped with a fried egg.
The Basil plants were getting out of hand so home made pesto
Basil, sun dried tomatoes, parmasan, almonds, garlic and olive oil blended up. Has to be the fastest pasta sauce to make.
We used to use pine nuts instead of almonds but they are just daftly expensive for not a lot of improvement.
Also stopped using the expensive parmesan and use the Costco preshredded in a big square tub stuff and it works just as well.
Turkey Taco Soup served over Quinoa.
Doing some pulled pork in the slow cooker today. It’s good for lots of things and I’ll freeze several portions for the future.
I had yellow split pea dal (actually more like thick stew consistency) with chutney, leftover stuffed sweet potatoes, and some triple-berry clafouti.
I made some Habanero/cayenne pepper jelly over the summer, so we had salmon in pepper jelly with rice.
Pan fry salmon until almost cooked in butter and olive oil ( about 1:45 per side )
Remove salmon
Add juice of two oranges , 1/4 cup soy sauce ( low sodium) to pan
Reduce a little
Add a tablespoon of pepper jelly and some honey (balance according to sweetness and hotness of your pepper jelly, mine was super hot so needed less jelly but more honey. A prior batch of the pepper jelly was fine to use as is with no honey. Home grown habaneros were really random on the heat.
Simmer reduce
Add back salmon to finish up and reduce sauce to desired consistency
Serve over rice and some steamed mange tout
I takes 10 minutes including prep (not including rice) and is quite tasty. Best to undercook the salmon on the pan fry stage and do a little longer simmer in the sauce in my opinion.
I made sous vide pork chops, medium rare, served with Cuban Black Beans (recipe here), served over rice. Thanks, @not_what_you_d_expect!
Dessert was baked apples. Apples were cored and placed in apple-bakers, stuffed with peanut butter, cinnamon, quick oats, and brown sugar.
I had a repeat of dinner from the night before. I don’t know if I have enough for dinner tonight, or if I’ll make something new yet…
Once the new kitchen is in I want to sneek in a sous vide cooking thing. What’s your set up? Do the circulating stick in a plastic tub work ok? I would have thought the lack of insulation makes things difficult. Also is the vacuum sealing really needed?
Last night, grilled ham slices with pineapple, polenta fried with bacon, and broccoli.
Tonight, a ground beef, tomatoes, cabbage dish served over rice. It doesn’t look pretty but it’s tasty.
I have a few different setups. I have an Anova unit (the stick). I was an early adopter, when a chef I know told me about sous vide cooking. He and I both got aboard the Anova kick-starter. I love it, it is Bluetooth and WiFi enabled (which I rarely use).
I also have a Hamilton Beach slow cooker/sous vide unit. It works great. As far as insulation, the specific heat of water combined with the volume and the sensitivity of the thermostat means my temperature is always dead-on.
While you can do sous vide cooking without a vacuum sealer, I love my vacuum sealers. I have a couple that I got on Woot for cheap (reconditioned units).
My three favorite additions to the kitchen in recent years would be my air fryer, sous vide units, and gloves. I started wearing gloves when cooking and I love it. I can’t imagine making meatloaf/stuffing/etc ungloved.
Mrs. L.A.'s tummy has been bothering her, so we had comfort food last night: Shake’n’Bake pork chops, mashed potatoes with butter and heavy cream, and packet Country gravy.
Since I’m in Seattle today, I don’t know what she has planned for dinner. Leftover pork chops. Leftover meatloaf? Leftover minestrone soup? Leftover pork chops and meatloaf and mashed potatoes and gravy parfait? I guess I’ll find out when I get home.
You mix with your hands? I use a spoon for stuffing (both for mixing and for stuffing), and a stand mixer for meatloaf. I used to mix meatloaf with my hands, but my hands would get cold. Also the mixer does a better job integrating the meats and everything.
You bet! Hands-on IMO works great, once you aren’t worried about hygiene issues. Gloves are great!!
I have not yet done any sous vide, so I have no personal experience to add. My neighbor who I mentioned upthread is a total convert to it and uses his setup 2 or 3 times per week.
He has an Anova or something very similar. And just uses ordinary ziplock bags folded over and closed with either chip (=snacks bag) clips or office supply binder clips.
Not disagreeing with any of your technique, just adding a data point for the others in the audience. Not having a vacuum sealer ought not be an insurmountable obstacle.
I’m not worried about hygiene. I wash my hands at least once a week, whether or not they need it! (In actuality, I wash my hands a lot. Especially every time before I touch food.)
For me, it’s that I don’t bring everything to room temperature before I mix it. Two pounds of beef, a pound of pork, a couple of eggs, and some catsup are all refrigerated ingredients. It’d just too cold to mix by hand.
Cashew chicken from a pretty simple recipe.
Bought a rotisserie chicken. Mixed cut up bits with (easy microwaved) wild rice, cheese, salsa, Valentina, bacon, spices, onion, peppers, lemon juice. Sealed this in microwaved wraps then and a flour-water paste. Fried them in peanut oil.
A good first effort. I’d never made chimichangas. Next time I would add fresh cilantro.
Mrs. L.A. has had acid reflux for almost a week, so she’s just going to have leftover potatoes au gratin. I’ll have leftover meatloaf.
The best part of the meatloaf!