What's cooking? (514 views)
applecrisp1
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Post by applecrisp1 on Aug 3, 2017 13:04:59 GMT -5
I haven't been doing that much cooking, lots of freezer food/salads and pounds of cherries (yum). I might make this tonight, with lots of changes since I want to use what I already have on hand -- CL's Farro Burrito Bowls (made varailes top favs in the july hits and misses thread, thx for posting). Here's a link. www.cookinglight.com/recipes/farro-burrito-bowls. No clue past that. Clearly I need to menu plan and go food shopping.
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Post by mcgee on Aug 3, 2017 15:05:08 GMT -5
It is hot here - has been all summer. We had a big ol' salad last night and tonight I think I'll make tuna salad sandwiches. Can hardly wait until temps drop to the low 90s so I can cook something .
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sallyt
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Post by sallyt on Aug 3, 2017 15:34:02 GMT -5
I made zoodles with sauteed shrimp, basil, tomatoes last night. Tonight cooked for a friend who's feeling overwhelmed - made salad with lemon vinaigrette (this month's BA), and MS's mac and cheese. Making zucchini muffins later for my daughter's preschool class.
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applecrisp1
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Post by applecrisp1 on Aug 3, 2017 15:51:10 GMT -5
mcgee -- I wish I could largely blame the heat, just haven't been real motivated. Last night I had a frozen pizza (and let me tell you, that frozen cheese/topping gets everywhere when you try to break it in 1/2 so you can just cook half.
I have to get back in the swing of things. Maybe start with cooking something (doesn't even have to be cooked), just something a step up from the "meals" I've been having at least once this weekend. They just haven't been that good, just lazy toss togethers).
I might head to the farmers market for some veggies. I'm in the mood for a big greek salad.
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Post by karenw on Aug 3, 2017 19:50:36 GMT -5
I have not done a ton of cooking lately either between summer activities, heat, and the kids all being away. But that is slowly changing as the kids are now returning from overseas and summer jobs. Will be getting all three of them ready to head off to college in the next few weeks (oy!!). Anyway, I do have 2 dishes planned so far for next week. One is for D S#1 who just returned from his job in Israel this summer and loves chickpeas, tahini etc... It is a Greek Chicken and Chickpea salad with tahini vinaigrette. The second dish is Scallops in Lemon Basil Sauce. I may make some homemade pasta to go with the scallops or else some Parmesan orzo. I also have 2 events that I have to bake for this weekend, but if it is super hot, it may be a no-bake bar recipe. I do believe we are supposed to have a cooler weekend so I may be safe. Or I resort to my toaster oven which fits a 13 x 9" pan and bakes nicely. Have not decided yet what I am baking....thinking apricot, raspberry, or a lemon bar of sorts??
Karen
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Post by erin elizabeth on Aug 4, 2017 7:25:00 GMT -5
Not much cooking going on here either, applecrisp. Summer blahs, I say. I did make dinner for a meeting that I went to this week: salads with grilled chicken. All produce from my dad's farm--the steamed green beans were really great on the salad. I grilled some seasoned-salt-sprinkled chicken and dinner for 6 was done. I am making a new recipe this weekend for our family reunion. The strawberries are thawing in the fridge as we speak. I am a sucker for that strawberry pretzel Jell-o dessert and found this recipe in Cook's Country. No Jell-o or Cool Whip in sight! Perfect. Well, I hope it'll be perfect anyway! I suppose I will have to cook again next week when the leftover grilled chicken runs out, but that seems so far away!
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charley
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Post by charley on Aug 4, 2017 21:13:52 GMT -5
Dh has gone back to work and I'm so not in a cooking mood. Made a grilled cheese tonight with fontina and smashed blackberries with fresh basil. Saw it on Facebook. It looked better than it tasted.
Think I'll pop some corn and call it a day.
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Post by wallycat on Aug 5, 2017 10:17:59 GMT -5
Cold peanut noodles; thawing a cooked pork tenderloin; Grilled fish.
It has been unseasonably warm for Port Townsend and the smoke from British columbia is making it look like a war zone out here. My little slice of paradise is experiencing yuck. And the fishing season is dwindling ...no rain for 2 months and counting so the salmon have not come in yet....at least june and july were in the 60s most of the time.
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traildoggie
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Post by traildoggie on Aug 5, 2017 10:49:24 GMT -5
I usually make a quinoa salad similar to this in ingredients so will give this a try. Love grain vegie main dish salads.
when I print from this CL site it is microscopic print. It does not give me the option of increasing the print size. is there a way around this? I have a fairly new HP printer also, why does it talk about cooking an egg? there is no egg anywhere in there.
Wallycat, agree we feel the pain here, it is ugly air. and hot! I wonder how bad it is in british Columbia where most of the fires are. I am unhappy above 75 and miserable at 90.
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Post by wallycat on Aug 5, 2017 13:12:45 GMT -5
Traildoggie...we have only hit 85 once, but agree, above 75 and it may as well be 90+ 'cause my a/c is crankin' away. I am grateful we had a wet winter/spring but no rain for 2 months now, and I fear if this is the new normal, these smoke filled summers may be routine. Waaaaaaaaaaaaaa....no rain means no salmon run and fishing season will be over!
Can you copy/paste what you want into wordpad or notepad and adjust the type before printing?
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traildoggie
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Post by traildoggie on Aug 6, 2017 12:42:47 GMT -5
well, summers are usually dry here but this one is especially so. I've lived in this area for about 40 years now. we are somewhat lucky that there haven't been many thunderstorms in the mountains. that sets off fires like the ones near Twisp, Winthrop, Pateros, Omak Okanogan in the last few years. there are a cvouple local fires here that aren't helping. one in the chuckanuts south of Bellingham, one up the suiattle river road, and one in the pasayten. we are running our air conditioning for temps some days, and just to clean up air quality. I agree, it is harsh the last 10 days.
I can paste it into Word and print from there but I keep thinking I must be doing something stupid if it printing gives such a small print. it must be about 8!. I used to have this issue with my old printer but replaced it, and the new one does the same thing.
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Post by wallycat on Aug 6, 2017 13:20:14 GMT -5
I'm starting year 7 here and had hopes for a nice area...the last few summers are not doing it for me; even WI is having a nicer start of august...but it is only week one ;-)
I know you can set your screens to different sizes though I would think you would see size 8 in actual view mode. When you send to print, does it let you preview? and can you adjust anything there? We have a laser printer and tons of buttons/menu choices. Ours also has a set-up menu...have you checked there to see if it allows you to select font size?
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Post by PattiA on Aug 6, 2017 22:46:43 GMT -5
I've been thinking about stuffed peppers lately, so that is what I made tonight. Ground lamb, spinach, fire roasted diced tomato, red onion, brown rice, feta cheese stuffed red peppers. Yum!
Last night we had guests for dinner and I made Korean beef tacos. Made the shredded beef in the instant pot. Make your own taco with shredded lettuce, kimchi, diced cukes, diced radish, a gochujang-mayo sauce. I made garlic chive korean pancakes with a dipping sauce for a starter.
Friday was Chicken Larb, one of my favorite fast dinners.
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Post by mcgee on Aug 7, 2017 9:18:15 GMT -5
I've been thinking about stuffed peppers lately, so that is what I made tonight. Ground lamb, spinach, fire roasted diced tomato, red onion, brown rice, feta cheese stuffed red peppers. Yum! Last night we had guests for dinner and I made Korean beef tacos. Made the shredded beef in the instant pot. Make your own taco with shredded lettuce, kimchi, diced cukes, diced radish, a gochujang-mayo sauce. I made garlic chive korean pancakes with a dipping sauce for a starter. Friday was Chicken Larb, one of my favorite fast dinners. Those Korean tacos sound good. Can you share the recipe for the beef?
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Post by erin elizabeth on Aug 7, 2017 9:59:58 GMT -5
PattiA, that all sounds great! The peppers, especially.
My strawberry pretzel salad was good. Wouldn't you know it, someone else brought it, too! We usually don't have duplicates.
Took some boneless pork chops out of the freezer so thinking some kind of stir-fry tonight or tomorrow. I am going to look around for something new. And bought some tortillas so maybe tacos in my future, too.
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Post by PattiA on Aug 7, 2017 15:09:00 GMT -5
mcgee, for the beef for the Korean tacos, I used this recipe for Korean short ribs as the starting point. Instant Pot Korean Short Ribs. Instead of short ribs, I used a 2.5 chuck roast, I cut it into 2 inch chunks. After blitzing the sauce ingredients, I poured them into a measuring cup and added water to get 1.5 cups of sauce, then I marinated the beef chunks in the sauce for an hour before dumping everything into the instant pot. Measuring is not my forte, I probably used more like 3/4 cup low-sodium wheat-free tamari (instead of coconut aminos), 1/4 cup rice vinegar, and 1/4 cup fish sauce. I used an unpeeled fuji apple. Did not measure the salt and pepper, used a lot less than 1 tablespoon salt and a lot more than 1/4 teaspoon black pepper. Cooked for 45 minutes and used a slotted spoon to remove the beef from the instant pot, it didn't take much to shred it.
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applecrisp1
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Post by applecrisp1 on Aug 7, 2017 16:39:04 GMT -5
So fun to read what's cooking. Thx for posting. Well the spinach and feta sausages still in the fridge, and riced cauliflower still in the freezer (posted about buying those two new foods). I just finished making one of my favorite salads -- Garbanzo Tomato and Cilantro Salad with Lime and Chili Dressing from Kalyns Kitchen. Soooo good. www.kalynskitchen.com/2006/07/garbanzo-tomato-and-cilantro-salad.htmlKarenW-- how are your kids getting older, but we aren't? I'm thinking of making this week that Garbanzo Bean Tuna and Onion Salad with Creamy Lemon Dressing recipe that you posted on the CLBB years back. I was going to make it over the weekend, but missing a key ingredient.... tuna. Its a BA recipe if anyone interested. erin -- Well that just means people love that salad. I've never had it/heard of it before. sallyt -- What a great thing to do for your friend. Mac & cheese --- pure comfort food. I'm going to look up the salad dressing since I have a bunch of veggies and lemon on hand. Sorry for just a few replies, I have to try to organize my apartment a bit before dinner, looks like a whirlwind. Have a great week all!
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Post by mcgee on Aug 7, 2017 17:02:53 GMT -5
mcgee, for the beef for the Korean tacos, I used this recipe for Korean short ribs as the starting point. Instant Pot Korean Short Ribs. Instead of short ribs, I used a 2.5 chuck roast, I cut it into 2 inch chunks. After blitzing the sauce ingredients, I poured them into a measuring cup and added water to get 1.5 cups of sauce, then I marinated the beef chunks in the sauce for an hour before dumping everything into the instant pot. Measuring is not my forte, I probably used more like 3/4 cup low-sodium wheat-free tamari (instead of coconut aminos), 1/4 cup rice vinegar, and 1/4 cup fish sauce. I used an unpeeled fuji apple. Did not measure the salt and pepper, used a lot less than 1 tablespoon salt and a lot more than 1/4 teaspoon black pepper. Cooked for 45 minutes and used a slotted spoon to remove the beef from the instant pot, it didn't take much to shred it. Thanks - I think I'll make those next week. I even have coconut vinegar and might have some coconut aminos but I think I've used them up. DH was on a soy free diet at one point so I bought them a couple of times buy boy are they expensive.
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