What do your meals look like (show me pictures)....
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Saved up our bones from holidays to now for stock making. Yield 3 gallons defatted broth stored in 3 cup per ziplocks to use for soups, stews and sauces.
Paid nearly $5 USD for a quart carton the other day, so do appreciate the savings. The reason I explored making broths was for ingredient control/sodium reduction. If not for that, never bothered and puchased during holiday sales.5 -
Adventurista wrote: »Saute mixed veggies, shredded smoke turkey stuffed split pea soup.
@Adventurista
"stuffed"?0 -
@mjbnj0001 ~ welcome back... did notice...
re stuffed? Mostly a turn of phrase from family. We would stuff chicken noodle soup with crackers on sick days (traditional).
Now, I stuff with veggies and or lean meats, cheese or add some quinoa, to any soup (to achieve desired macros.)
Actually was a shift in approach for sick days.... realized most of our 'sick day' foods were mostly carbs, and that bled over into comfort foods for emotional reasons as well.2 -
In the spirit of @Adventurista I make homemade stock due to thriftiness. I permanently have 3 ziplocks in the freezer for poultry bones, fish carcasses and shells of crustaceans, vegetable peels. My tip is not to forget to save stock ingredients from store bought food such as rotisserie chicken, a bucket of KFC, or a takeaway seafood boil. My household doesn’t eat enough bone in beef to have a beef bone bag.2
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Adventurista wrote: »@mjbnj0001 ~ welcome back... did notice...
re stuffed? Mostly a turn of phrase from family. We would stuff chicken noodle soup with crackers on sick days (traditional).
Now, I stuff with veggies and or lean meats, cheese or add some quinoa, to any soup (to achieve desired macros.)
Actually was a shift in approach for sick days.... realized most of our 'sick day' foods were mostly carbs, and that bled over into comfort foods for emotional reasons as well.
ah. thanks!0 -
In the spirit of @Adventurista I make homemade stock due to thriftiness. I permanently have 3 ziplocks in the freezer for poultry bones, fish carcasses and shells of crustaceans, vegetable peels. My tip is not to forget to save stock ingredients from store bought food such as rotisserie chicken, a bucket of KFC, or a takeaway seafood boil. My household doesn’t eat enough bone in beef to have a beef bone bag.
@acpgee @Adventurista
you're more industious than I. I am thinking I should harvest and use for stock all my veg waste from salads.
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Alvin's Drunken Chicken recipe done with a chicken breast (his recipe uses a whole chicken), and augmented with brown rice. This is a meal that can be put together in the 20 minutes it takes to cook rice.
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Well, as I experienced it this trip, and no disparagement meant to any Montanans here, I saw the diet out there consists mostly of 4 "primary food groups:" huckleberries, craft beer, craft coffee and meat. So, my gut wasn't entirely happy with me, but did adjust over the course of 16 days. And somehow, I lost 5 lbs - must have been the exercise. Huckleberries, unlike their blueberry cousins, cannot be raised agriculturally, so they're all wild harvested - and everything from beer, coffee, bbq sauce, candy, pastries, etc. is made with "hucks."
@mjbnj0001 great photos!! Elk and bison are on my menu quite a bit.. just because I like it.
Interesting facts about huckleberries!
Look forward to your foodie pics!1 -
@SafariGalNYC
Bison meat on the hoof ...
... at the National Bison Reserve, outside of Missoula (vehicle ahead had to wait quite a while for the bison to clear the road to pass, we just sat behind and enoyed the show, LOL). Big critters.
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@SafariGalNYC
Bison meat on the hoof ...
... at the National Bison Reserve, outside of Missoula (vehicle ahead had to wait quite a while for the bison to clear the road to pass, we just sat behind and enoyed the show, LOL). Big critters.
Wow!!! (It’s been awhile since I was in Montana or Wyoming! ) thanks for these. 😉1 -
Well, Montana dining was just fine, but I believe there's a law on the books that a New Jersey resident is required to eat Italian at least weekly, LOL. Homemade baked chicken breast parm (panko with personal blend Italian seasonings), side spaghetti/sauce, broccoli and (not shown) a chopped salad. MFP computes this about 904 cals, 68g protein, 29g fat, 99g carb with 15g fiber. A little rich, but hey, "Friday night."
Also, I started and ended my day today breadmaking. Out in Montana, sourdough, especially "Wheat Montana" brand sourdough was pretty prevalent. Got me thinking about my hybrid sourdough process on whole wheat, so I decided to switch to bread flour today rather than whole (red) wheat and see the difference. Rather than making two loaves simultaneously as usual, I opted to divide the dough batch for 1 loaf and 8 rolls suitable for burgers/etc. on the weekend. The process utilized a 12.5 hr primary fermentation at room temp (countertop). We'll see how things are tomorrow when they cool. The rolls feel pretty fluffy, which is a little different than my whole wheat attempts, where I struggle with finished product density pretty often.
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SafariGalNYC wrote: »
Wow!!! (It’s been awhile since I was in Montana or Wyoming! ) thanks for these. 😉
I was in Glacier National in 1962 as the family drove across the country from NJ to the Seattle World's Fair. This was a bit of a bucket list fulfillment trip for me. It's beautiful country.
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I tried some new recipes tonight, white fish baked in a creamy sauce with potato gratin and leeks and a panko Parmesan crust (amazing) and rosemary garlic focaccia (super easy).
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Taniagirly wrote: »I tried some new recipes tonight, white fish baked in a creamy sauce with potato gratin and leeks and a panko Parmesan crust (amazing) and rosemary garlic focaccia (super easy).
a few appetizing focaccia pics recently. i'm thinking it's getting to be time to try ...
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First time cooking at home in a while. Basic but good.5 -
Vietnamese lunch out with a girlfriend.
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@Taniagirly
Would you mind posting the easy focaccia recipe you use? I have been using one that is not difficult but very time consuming.2 -
Here’s one of my current faves. Egg salad with a dab of olive oil mayo and Dijon mustard , sprinkled with smoked paprika.
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Spaghetti with tomato sauce and meatballs both pulled out of the freezer. Sauteed snow peas.
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