Food and Recipes while under Coronavirus quarantine #8

[Seni]

Shepherd's Pie


I make it with minced beef, lamb is not very good or easy to get here.

Brown onions (used 3 today) in some butter.

Add beef stock and minced beef a couple of minutes later. I also add a tin of tomatoes and leave to simmer. Add a tablespoon of flour towards the end.

Meanwhile make mashed potatoes.

Put the meat mixture in an oven dish, add parsley and cover with mashed potatoes. You can add cheese on top if you like. Into the oven until golden.

Good served with steamed carrots and a green salad.

 

[IceIce9]

When my brothers and I were growing up we made Toad in the Hole with white bread (remember Wonderbread?) and Kraft cheese slices.

As an adult, my favorite version of Toad in the Hole is sourdough bread, Gruyère cheese, and snipped green onions.

 

[BetteDavisEyes]

I meant to buy a corn beef and forgot. Maybe they’ll still be on sale at Detwilers today.

Just pulled my spaghetti squash out of the oven. Smells really good. I layered the tomatoes & feta to try to infuse more flavor while baking. I added pepper, salt and fresh basil. I stirred the filling a little after 30 min.

Tomatoes & basil from my garden.

Woke up to 47 degrees so a chilly day for us.

Your tiny tomatoes look so good! I'd be snacking on them all day

 

[PayrollNerd]

Your tiny tomatoes look so good! I'd be snacking on them all day

I have so many, picked a bunch of yellow ones today. I bought 2 zucchini yesterday so I can roast them together. My friend makes this zucchini tomato dish and it’s so good. So it’s my next experiment.

I found a corn beef and was shocked at the price per pound. The pointed pieces were $7.99/lb but the flat pieces were $8.99/lb. I’ve never seen the types separated and have never seen them so expensive. I bought a small flat one, a bag of carrots and 3 Idaho potatoes. I have a medium head of cabbage from the last food pick up.

I still have 1/2 my acorn squash and 1/2 my spaghetti squash to finish. I’ll wait a few days before I make another big meal. I ended up putting 1/2 the chicken friend rice in the freezer.

We went to Cava for lunch today after the quilt group meeting. Everyone loved my Steampunk quilts, one for the new baby boy due in April and the other for me.

 

[snooptroop88]

I have so many, picked a bunch of yellow ones today. I bought 2 zucchini yesterday so I can roast them together. My friend makes this zucchini tomato dish and it’s so good. So it’s my next experiment.

I found a corn beef and was shocked at the price per pound. The pointed pieces were $7.99/lb but the flat pieces were $8.99/lb. I’ve never seen the types separated and have never seen them so expensive. I bought a small flat one, a bag of carrots and 3 Idaho potatoes. I have a medium head of cabbage from the last food pick up.

I still have 1/2 my acorn squash and 1/2 my spaghetti squash to finish. I’ll wait a few days before I make another big meal. I ended up putting 1/2 the chicken friend rice in the freezer.

We went to Cava for lunch today after the quilt group meeting. Everyone loved my Steampunk quilts, one for the new baby boy due in April and the other for me.

Totally agreed on the price, and they probably jacked it up for the holiday.

I'm waiting till like now to get mine when the prices come down. And those big hunks of meat shrink big time, too, in the slow cooker.

Am waiting to make my homemade mayo, and this reminds me it would be awesome to try for homemade pastrami. It's really hard to make from what I've seen, but it's be so great to be able to slap together a good sandwich in here because I miss Manny's Deli in Chicago. Considering that anything I make would be rookie efforts, I'm sure I'd still miss Manny's anyway, but at least probably not as much, lol. I tried making their cabbage rolls, yummy. (I should probably try on those again, long time since I made them.) And I do get packaged pastrami and corned beef and slap together subs with cheese and mustard, so that helps in the meantime. (And this is reminding me how much I miss Mr. Submarine, LOL). (And just a reminder for those mentioning Reubens, don't forget the lighter Rachels, which have pastrami & slaw, lol)

 

[BetteDavisEyes]

Our St Patrick's Day Reuben sandwiches turned out very well - we were proud of our efforts. I could only eat half, so DH ate his sandwich and the other half of mine We were equally pleased with our "chunky" corned beef hash with poached eggs last night. There was some hash leftover, so I had a single poached egg on top of hash for breakfast this morning. DH is making shrimp and grits (actually, polenta) tonight with the remaining half onion and green pepper from the corned beef hash. We'll probably get takeout fish & chips tomorrow.

 

[slowpoke]

I found a corn beef and was shocked at the price per pound. The pointed pieces were $7.99/lb but the flat pieces were $8.99/lb.

Wow, that’s high. All beef is expensive right now, it seems.
We were fortunate to get our corned beef from Smart & Final for $2.77 lb. using a “digital deal”.

 

[killarney rose]

I didn’t check the price per pound, but the small corned beef here were almost $20 ea. after cooking they would’ve been tiny with little to no leftovers. I passed.

 

[Seni]

Today am making chicken fricassée. Using two double chicken breasts on the bone. Removed the skin. Am boiling them whole in a mixture of chicken and veggie stock with carrots, onion and celery. When they are cooked will remove the bone and shred the chicken using two forks. Put the stock and vegetables into blender and then return everything to pan and simmer, adding tablespoon of flour to thicken. Some Maggi drops. Parsley sprinkled on top.

Serving with brown rice and mixed salad.

Its a great filler for fancy vols au vent but they are hard to find and tricky to make (at least for me) so that the lids rise. If anyone has a foolproof method, pls post!

 

[BetteDavisEyes]

I didn’t check the price per pound, but the small corned beef here were almost $20 ea. after cooking they would’ve been tiny with little to no leftovers. I passed.

We got our corned beef at Nino Salvaggio for $7.99#. Local company Sy Ginsberg. Excellent corned beef brisket. Ours was just a little over 3# and made two stacked Reuben sandwiches on Tuesday, corned beef hash yesterday, and a small portion left for breakfast today. Very tender and flavorful with very little fat and no waste.

 

[slowpoke]

Easy spaghetti dinner tonight, since we used sauce we froze from last time..
Measured out 1/3 cup of wheat spaghetti noodles.
Pan cooked the Italian sausages.
Salad greens with tomatoes and marinated artichoke hearts.
Steamed broccoli and carrots.

 

[slowpoke]

We’re having a heat wave. Today’s high was about 95°F. So, dinner tonight was an Asian style chicken salad. A summer-like meal for summer-like weather!

In it: Romaine and iceberg lettuce, green onions, cilantro, fried strips of wonton wrappers, mandarin oranges (can), toasted sliced almonds, shredded chicken breast meat from a Costco rotisserie chicken, and a simple dressing that normally includes oil, sesame oil, and sugar—but I sweetened it with monk fruit sweetener instead.

 

[slowpoke]

Grilled New York steaks today. Roasted Brussels sprouts, steamed broccoli and carrots, and a baked Korean sweet potato.

The potato looks kind of big in the picture, but it actually was pretty small. Sometimes there are bigger ones, but in general the ones I see are much smaller than the orange-flesh American type (Red Garnet?) that I buy at Thanksgiving time. The Korean ones have an almost chestnut-y taste and are more dense in texture.

Korean sweet potatoes

 

[IceIce9]

Last night for dinner I made roasted butternut squash, apples and cranberries. Drizzled with a little maple syrup.

 

[BetteDavisEyes]

Can you trust calorie counts on food labels? What the nutrition scientists say

Nutrition labels flaunt calorie counts in bold font. But the amount of energy — or calories — we get from food is affected by many different factors.

www.nbcnews.com

The math it took to calculate the number of calories in your favorite snack involved a lot more guesstimation than you may think.

The Food and Drug Administration began requiring standardized nutrition labeling — including the number of calories per serving — on most packaged foods in 1990. Obesity rates skyrocketed in the United States over the next few decades, spurring a 2016 change to the rule to list calorie counts on nutrition labels in a large, bold font.

Just how accurate are these calorie counts?...

 

[Knox]

Our St Patrick's Day Reuben sandwiches turned out very well - we were proud of our efforts. I could only eat half, so DH ate his sandwich and the other half of mine We were equally pleased with our "chunky" corned beef hash with poached eggs last night. There was some hash leftover, so I had a single poached egg on top of hash for breakfast this morning. DH is making shrimp and grits (actually, polenta) tonight with the remaining half onion and green pepper from the corned beef hash. We'll probably get takeout fish & chips tomorrow.

I love a good Reuben, my favorite sandwich. But so few have it on a regular menu anymore.

It was a special last week at a lunch meeting I went too. So disappointing, had a ton of squishy fat and the sauerkraut tasted like it was brined in water. Last year I ordered kraut from Olive My Pickle, it didn’t disappoint.

 

[Knox]

Grilled New York steaks today. Roasted Brussels sprouts, steamed broccoli and carrots, and a baked Korean sweet potato.
View attachment 654044

The potato looks kind of big in the picture, but it actually was pretty small. Sometimes there are bigger ones, but in general the ones I see are much smaller than the orange-flesh American type (Red Garnet?) that I buy at Thanksgiving time. The Korean ones have an almost chestnut-y taste and are more dense in texture.
View attachment 654045
Korean sweet potatoes

I’m planting sweet potatoes this year in my garden, never tried growing them before. Hubs is going to make me a cylindrical planter from a wire fence panel. Saw it on a garden podcast I watch. Looks easy enough. Anyone else have any tips?

 

[BetteDavisEyes]

I love a good Reuben, my favorite sandwich. But so few have it on a regular menu anymore.

It was a special last week at a lunch meeting I went too. So disappointing, had a ton of squishy fat and the sauerkraut tasted like it was brined in water. Last year I ordered kraut from Olive My Pickle, it didn’t disappoint.

I'm not a fan of sauerkraut (or other fermented foods, i.e. pickles) but had to buy it for our Reubens. I bought a German brand, Hengstenberg, that was actually very good - not too "vinegary" or salty. It's a large jar, so there is a lot left over. We'll get deli corned beef and do Reubens again, maybe some brats, too.

One of our regular rotating takeout restaurants has a Reuben on their menu. It's really good, but ours were not as greasy or messy. My sister makes a Reuben casserole that I've never tasted, but apparently, she's made it for other people who enjoy it.

New York Burgers And Grill

Not sure if this is my sister's exact recipe, but it's an example of a Reuben casserole.

This Reuben Casserole Is Perfect for St. Patrick's Day Leftovers

It's everything you love about the sandwich, plus it feeds a crowd!

www.thepioneerwoman.com

 

[BetteDavisEyes]

Haven't had much of an appetite lately as I'm in the throes of an allergy/asthma episode, most likely brought on by drastic changes in temperature (low 70s during the day, 20s overnight) last week. The nighttime cough wears me out and makes me feel generally unwell. I go through this two or three times a year but it comes on suddenly and is mostly unpredictable.

DH is making his famous Panko/Parmesan crusted chicken tonight accompanied by bacon-wrapped asparagus bundles. I assembled a meatloaf for tomorrow and will make mashed Yukon gold potatoes to go with it. We've had ground turkey meatloaf a couple of times this winter but not a typical beef/pork version. Mine has bacon and shredded Irish cheddar added to the meat mixture to give it a kick.

 

[slowpoke]

I have a kind of funny story about sauerkraut.

My husband got into making his own fermented dill pickles. Had success with that. Then he tried making kimchi. Turned out great.

Then he tried making sauerkraut. He waited and waited, but it never really tasted like sauerkraut. BUT, I said, you know what it tastes like? Japanese fermented cabbage tsukemono!

I loved it! Little by little, I ate it as a side dish, either just as is or with a little bit of soy sauce on it. It was so good, I asked him make that tsukemono again.