Menu tonight -- share your recipes!

[schmoozer]

Made a big pot of Turkey and rice soup today. Cooked the Turkey carcass and added 6 cups of rice. I added hatch green Chile to my bowl.

[davesnothere]

My favorite topic food.

Friday is akro day here at home it's tacos.

Have to my watch diet so my wife uses ground turkey and usually we use lettuce for the wraps, heat comes from cherry peppers I grow myself.

Bon appetite. 

[akroorka]

2 hours ago, davesnothere said:

My favorite topic food.

 

One of mine too.

Taco's--sounds great--I love a good fish taco but it just grosses my wife out for whatever reason so I wait until she is on a "Vacation" then I eat them up.

I cook on the weekends and tommorrow I will be making Freezer Spaghetti sauce and probably be ordering Pizza for supper.

I use tomatoes from the garden. I just freeze them after I clean them and cook them down into a sauce that is just killer.

These whole frozen tomatoes are very easy to peel under hot/warm water--the skin just falls off.

Sunday will be a mushroom pasta---yum.

Eat on!!

[davesnothere]

@akroorka sounds awesome. 

thanks for tip on freezing the tomatoes sounds easier then our methods.

[akroorka]

4 hours ago, davesnothere said:

thanks for tip on freezing the tomatoes sounds easier then our methods.

Just to be aware--this freezing method is only good for sauces.

I run them under warm water, get the skins off along with the stem end and cook them down. Rubber gloves saves you from getting any freezer burn on your fingers.

A food mill removes the pulp and seeds very niclely.( go ahead and put this disregarded stuff in your mulch and begin picking tomato weeds all year long)

I would give you my recipe but it is quite personalized regarding sizes and measurements according to what I have used in the past.

Eat food on!!

[Melissa]

I recently made naan with a spicy feta dip. It was so good. 

[davesnothere]

1 hour ago, Melissa said:

I recently made naan with a spicy feta dip. It was so good. 

That Naan looks good , ive never had feta dip it sounds interesting. 

[William]

I made a large batch of Sheperd's Pie yesterday afternoon....80/20 ground beef, 5 pounds of homemade mashed potatoes, Veg-all, and shredded mild cheddar cheese. Diced onions and a few shots of Worshchershire sauce while the beef was frying. 

Mixed the ground beef with the Veg-all and a few handfuls of cheddar cheese, spread on the mashed potatoes on top of that layer, then topped it off with two more handfuls of cheddar cheese. Salt and pepper the ground beef and mashed potatoes while making to your preference.

Bake at 350 for about 30-40 minutes or until cheese is melted, your preference.

Yummy!

[Melissa]

2 hours ago, William said:

I made a large batch of Sheperd's Pie yesterday afternoon....80/20 ground beef, 5 pounds of homemade mashed potatoes, Veg-all, and shredded mild cheddar cheese. Diced onions and a few shots of Worshchershire sauce while the beef was frying. 

Mixed the ground beef with the Veg-all and a few handfuls of cheddar cheese, spread on the mashed potatoes on top of that layer, then topped it off with two more handfuls of cheddar cheese. Salt and pepper the ground beef and mashed potatoes while making to your preference.

Bake at 350 for about 30-40 minutes or until cheese is melted, your preference.

Yummy!

Oooh. I love a good shepherds pie!

[Chad G.]

Chicken Stew :

Green Beans

Lima Beans

Carrots

potatoes

celery

Kidney beans

peas

Chicken

Salt free chicken stock

 

Egg salad sandwiches'

 

non fortified apple juice & oatmilk

 

[akroorka]

2 hours ago, Chad G. said:

Egg salad sandwiches'

 

I can eat these all day Chad.

My oldest son raises a few chickens for eggs.

His daughter( my grandaughter) was overnight last Friday and she just loves my pancakes from scratch--one egg was a double yolker.

( I am not a pancake guy--but I guess that I can make them well). I just purchased a new "Hex Clad" 12"pan and I woud have never imagined it cooking pancakes in it for the first time--it turned out to be a good test. They do get hot and they do not stick--turn the temp down for sure.

I use the basic pancake recipe from "The Joy Of Cooking" recipe book.

Killer book for sure.

My Daugher -in Law took the remainder home and she said that she eats them cold.

I just love this stuff! ( not pancakes though)

[akroorka]

Tonight, I am making a recipe from “All Recipes”.
“Chef Johns Creamy Mushroom Pasta”. A first time for me but Chef John is always on point with his recipes and most are quite simple. I could eat mushrooms for breakfast—love -em.
In the Midwest , in a smaller town you have to adjust and I will for sure.
I have dried shitake—I will make them work.
Eat –On!!
 

[davesnothere]

You haven't had pork till it's done in maple syrup mmm mm

From ontariopork.ca

• Ontario pork tenderloin (about 1 lb/454 g)
• 1/2 tsp (2 mL) each salt and pepper, divided
• 2 tbsp (30 mL) neutral oil (like avocado, canola, etc.)
• 1/3 cup (75 mL) pure maple syrup
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) dried thyme leaves

---

Cooking Instructions:

1. Remove silver skin from pork tenderloin. Sprinkle with half each of the salt and pepper.
2. In a large ovenproof skillet, heat oil over medium-high heat. Sear tenderloin on all sides; remove from heat.
3. Preheat oven to 400ºF (200ºC).
4. Whisk together maple syrup, mustard, thyme and remaining salt and pepper until smooth. Set half of the sauce aside. Pour remaining sauce over pork tenderloin in skillet and turn to coat well.
5. Place pork tenderloin in oven for about 18 minutes, basting and turning occasionally with remaining sauce. Roast until meat thermometer registers 155ºF (68ºC). Transfer to cutting board and let rest for 5 minutes. Slice thinly to serve.

[William]

On 3/2/2025 at 2:00 PM, akroorka said:

I can eat these all day Chad.

My oldest son raises a few chickens for eggs.

His daughter( my grandaughter) was overnight last Friday and she just loves my pancakes from scratch--one egg was a double yolker.

( I am not a pancake guy--but I guess that I can make them well). I just purchased a new "Hex Clad" 12"pan and I woud have never imagined it cooking pancakes in it for the first time--it turned out to be a good test. They do get hot and they do not stick--turn the temp down for sure.

I use the basic pancake recipe from "The Joy Of Cooking" recipe book.

Killer book for sure.

My Daugher -in Law took the remainder home and she said that she eats them cold.

I just love this stuff! ( not pancakes though)

Yum

[William]

On 3/2/2025 at 6:04 PM, davesnothere said:

You haven't had pork till it's done in maple syrup mmm mm

From ontariopork.ca

• Ontario pork tenderloin (about 1 lb/454 g)
• 1/2 tsp (2 mL) each salt and pepper, divided
• 2 tbsp (30 mL) neutral oil (like avocado, canola, etc.)
• 1/3 cup (75 mL) pure maple syrup
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) dried thyme leaves

---

Cooking Instructions:

1. Remove silver skin from pork tenderloin. Sprinkle with half each of the salt and pepper.
2. In a large ovenproof skillet, heat oil over medium-high heat. Sear tenderloin on all sides; remove from heat.
3. Preheat oven to 400ºF (200ºC).
4. Whisk together maple syrup, mustard, thyme and remaining salt and pepper until smooth. Set half of the sauce aside. Pour remaining sauce over pork tenderloin in skillet and turn to coat well.
5. Place pork tenderloin in oven for about 18 minutes, basting and turning occasionally with remaining sauce. Roast until meat thermometer registers 155ºF (68ºC). Transfer to cutting board and let rest for 5 minutes. Slice thinly to serve.

Gotta try it