BeeZee
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Posts posted by BeeZee
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“Birthday Cake” Rice Krispie Treats-kids love sprinkles . Cut up that big pan into squares. Low effort, looks festive.
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Salad for lunch - basic mixed lettuce, steamed shrimp, diced mango and a gingery dressing.
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The turkey carcasses (plural, I had 2 bone-in breasts) were turned into stock yesterday. I picked a lot of meat off those, since I carved them quickly for service. It will be used for enchiladas or something in the future. I have to skim the hardened fat off the stock today, then into the freezer it goes. I like turkey, but I don’t want to see it for a while.
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Thanksgiving, redux. Minus the desserts, which we sent back with the baker (who runs marathons, and can burn off those calories). Turkey, mushroom/shallot stuffing, twice baked potato. The green beans with toasted hazelnut gremolata were a great counterpart, some lemony brightness.
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Considering what happened to my dining room on Thanksgiving from red wine (no children)…nobody can be trusted!
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@rotuts, For sure, at 0.49/lb, you're netting around 7 lbs of meat from turkeys that size (not to mention stock from the carcass), it's still an outrageous bargain.
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Picked up frozen mini vegetable soup dumplings today. I don't recommend them, they were tasteless and gummy. I did microwave per pkg directions.
They were sampling the stuffing flavored potato chips, which were tasty!
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Just so happens I had duck breast at a restaurant on Saturday (cooked to medium, very similar to @weinoo's example) and the thicker end had a bit of tendon and it was tough to cut, was your entire duck breast tough? Maybe they were poorly trimmed?
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Halved, roasted until dark, cacio e pepe treatment (LOTS of freshly ground pepper) is our favorite (but not served for Thanksgiving). As a child, I don't think anyone thought to make them any way other than boiled/steamed (green meatballs, as DH calls them).
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Anyone done some planning or prep yet for Thanksgiving? At this point, I've got a loaf of (stale) bread in the freezer for stuffing/dressing, but nothing else done. Probably will have 10 people.
Since I do a "make ahead" turkey gravy, I'll probably buy turkey wings this weekend and contemplate doing that to get it out of the way.
Hardly anyone in my family will eat homemade cranberry relish, so I'll just throw in the towel and buy the cans.
I think I'll start dinner with a salad that includes butter lettuce, citrus, and nuts (maybe pomegranate seeds if I get a good one, which hasn't happened yet). I always make too many vegetables (I'm the primarily the one who wants them) but I'll probably keep it simple and just make roasted green beans with lemon zest, and maybe some roasted delicata squash with a maple drizzle (leftovers freeze well).
Mom will bring her reliable "twice baked" potatoes, stepson's wife will bring desserts (she's a baker, thank goodness). Sister will be requested to bring wine since I never know if/when she and her husband will show up, I can't put any critical tasks on her.😉
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Meal prepping stuffed peppers, GBP haters avert your eyes 😆
Used combo of ground chicken and minced tofu in the filling…I cook the minced extra firm tofu first in a hot pan to dry it out and make it chewy. Lots of veg in the filling (mushrooms, zucchini, onion, tomato, spinach).
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Looks perfect to me, putting it in my list of eggplant recipes!
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Leftover from last night's dinner...sort of Thai red curry with chicken and spinach.
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Won’t win any beauty awards, but made a “stewp” to feed my comfort food need while home sick. You may have heard the phrase “future you will thank you” and I was thankful to have some good stuff in the freezer. The meds are screwing with my sense of taste, but salty savory generally works. Bunch of leftover cooked carrots and parsnips from the freezer, fresh lacinto kale, brown rice and soy curls (protein) all simmered in garlicky chicken broth.
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7 hours ago, ElsieD said:
This is what they look like today. The one on the bottom, second from the right is completely black so I assume that one is ready for baking and the rest should look like that before I use them? I've tried two along the way to this point. The first was starchy, not very sweet. The second, half black, was really sweet at the ends but hard and still starchy in the middle. The ripe ends, however, we're amazing. Also, the peel is quite thin. Is that normal?
I've noticed that with the little bananas, which are not always identified fully at the market (I've bought from 2 different places and they were clearly different varietals), some are still somewhat starchy when ripe/sweet. The ones you have are probably the same as the ones I last ate, the description matches. Just watch out that you don't let them go so far that they ferment!
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He might want to contact the local Senior Center, Library, and/or Municipal Building to see if he can set them up as donation locations. I've seen local kids do something similar and our town puts out a weekly email with various notices/events that include the info.
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We had "make you own" grain bowls for dinner, so some of the leftovers made their way onto ww pita-hummous/tehina, guac w/chopped tomatoes, tzazicki
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@KennethT, that sounds really delicious, and truly a labor of love!
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The ones I had recently looked similar to the bottom photo, bit of blackening toward the stem end, definitely ripe for eating and soft enough to mash.
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They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.
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Did a bunch of grilled veg (I had salmon fillet brushed with hoisin, DH had a strip steak). Corn salad for tomorrow’s dinner, leftovers of the grilled eggplant/zucchini/red bell pepper/red onion warm salad that I make a lot over the summer.
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Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?
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There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!
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Late summer in NJ and tomatoes are at their peak...
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Gotten any fun stuff lately?
in Kitchen Consumer
Posted
My sister had brought over some Hachiya persimmons at Thanksgiving, I had only had Fuyu variety previously. It's pretty obvious when they aren't ripe enough, as I'm finding out. Those tannins!