probably a grilled cheese sandwich.
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What's for dinner?
- Thread starter Winchester
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I was really hoping I'd have leftover omu-rice from last night, but I ate it all for lunch... chicken fried rice with bok choy tonight.
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BBQ chicken sounds wonderful and so does the pig! I bet that was a good dinner.
We went to the in laws. MIL made roast beef, potatoes and cauliflower in cheese sauce. We had banana cake for dessert.
Boy the roast pig sounds yuuuummmy!!!
Pan fried chicken breast, pumpkin, asparagus, carrot, and Brussels sprouts.
Pan fried chicken breast, pumpkin, asparagus, carrot, and Brussels sprouts.
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I made a huge pot of almost-vegetarian vegetable soup yesterday morning. Almost vegetarian because there is some beef broth in the soup, although there's no meat. I put three quarts of soup into the freezer yesterday, but kept enough out for us for a quick dinner tonight.
Tammat, how do you make your pumpkin? When I make it, most of the time, I serve it pureed with a dollop of maple syrup and a scattering of toasted pecans. Other times, I'll clean it and cut it and just roast it in the oven in chunks with a drizzle of olive oil and a sprinkle of kosher salt and pepper.
Tammat, how do you make your pumpkin? When I make it, most of the time, I serve it pureed with a dollop of maple syrup and a scattering of toasted pecans. Other times, I'll clean it and cut it and just roast it in the oven in chunks with a drizzle of olive oil and a sprinkle of kosher salt and pepper.
We are cooking a roast beef sous vide style..can't wait to see how it turns out. Yesterday, I seared the meat (a cross-rib roast0 on all sides, then seasoned with garlic, black pepper, alder wood smoked sea salt, Tuscan Italian herb mix, sliced pepperocini's, then we vacummn sealed it in a bag and popped into a large container, added our anova sous vide heater and will 'decant' it tonight.
Making salad, mashed cauliflower to go with it and will prolly have a very small (70 calories) gluten-free ciabatta roll with it, and for dessert either fresh fruit (might bake one of our homegrown apples) or ?
Making salad, mashed cauliflower to go with it and will prolly have a very small (70 calories) gluten-free ciabatta roll with it, and for dessert either fresh fruit (might bake one of our homegrown apples) or ?
This is the first time I have heard of that cooking method so I had to look it up. Interesting idea. What I found said that meat cooked this way had fewer if any overcooked spots. Is the temperature high enough to be safe?
Yes, it is safe. Here is a link - scroll down the page to Technique and Food Safety for a better explanation than I can give. We are cooking this roast at 130 degrees for about 27 hours. http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary
either a grilled cheese sandwich or some oatmeal.
Winchester
I usually just steam or boil pumpkin. Sometimes I mash it with salt and pepper and butter. I love your idea with maple syrup and pecans. My favourite way is roasted. I love roasted pumpkin.Tonight we are having pork medallions pan fried and I'm roasting pumpkin!!! Sweet potato and the rest of the family will have roast potato. I'm also steaming some yellow squash if I can buy some between now and then.
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How did your beef turn out, Pat? It sounds so good! What in the world is a anova sous vide heater???
I do something kind of weird with a pork butt. It's called ChaShu and it's something that one of my son's ex-GFs showed me (she is Japanese and she taught me a lot about Japanese cooking). You boil tea bags and garlic with the pork butt in the liquid. Then you let it stand for a few days in the fridge; she said to let it go at room temp for 3 days, but that was way too much of an ick factor for me, so I do it in the fridge. As you want, you take it out of the fridge, slice off a few slices for munching, and then put it back in the fridge. Once the butt has been eaten, you can freeze the tea to use another time. Honestly, it sounds just plain weird, but it's just delicious.
Tonight, we are having the remainder of the London Broil from Sunday. I will pickle onions for about an hour, then will slice the beef very thinly and saute the slices. We have some low-carb wraps (60 calories) and I will serve the beef in the wraps with lettuce, slivered squash (must get the squash in there!), sliced tomatoes, the pickled onions, and Italian salad dressing. And yes, I'm winging it as I go. But really, how bad can it be?
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I'm going to put perogie casserole in the crock pot today.
It was incredible...you wouldn't think you could get this degree of tenderness from a cross-rib roast (which is best for pot roasts and decent as a roast). I look forward to cooking the other tougher cut roasts I have in the freezer this way. The anova sous vide immersion heater is the cheapest way I know of to cook sous vide. A complete machine is in the hundreds. Here's a link to what I have: http://anovaculinary.com/products/anova? utm_source=bing&utm_medium=cpc&utm_campaign=search+|+us&utm_term=22649660619&utm_content=4442983291
Tonight's dinner is leftover roast
maybe as a pannini with cheese.
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Chicken I put in the crock pot. Gravy and Cranberry sauce too Can not wait till dinner time.
Can not wait till dinner time.
Chicken stir fry with rice. Yummy !!!!!!!!!!!!!!!
Wednesday nights my kids have swimming lessons and we get home late so it's usually bolognese night. I've switched my kids over to wholemeal pasta. I cover it in sauce so they can't see that it looks different and so far they haven't noticed!!! My husband and I have our sauce over steamed Brussels sprouts. It's actually very yummy.
probably some potato salad. too tired tonight to even heat anything up.
Is there much difference between the Crock Pot and sous vide cooking method? Sorry for my ignorance here, but they sound similar and I'm sure there's a difference. I love the Crock Pot in how it cooks tough meats and melds the flavors of certain soups, so the sous vide method of cooking has me curious.
It was incredible...you wouldn't think you could get this degree of tenderness from a cross-rib roast (which is best for pot roasts and decent as a roast). I look forward to cooking the other tougher cut roasts I have in the freezer this way. The anova sous vide immersion heater is the cheapest way I know of to cook sous vide. A complete machine is in the hundreds. Here's a link to what I have: http://anovaculinary.com/products/anova? utm_source=bing&utm_medium=cpc&utm_campaign=search+|+us&utm_term=22649660619&utm_content=4442983291
Tonight's dinner is leftover roast
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I looked this up and the consensus seems to be that you can cook sous vide in a crock pot or in a rice cooker, with the preference being a rice cooker. Everything old is new again, just give it a new fancy, preferably French, name and you can rake in the money with a "new" gadget.
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