What was the last thing you cooked?

[AprilR]

I guess you're cooking ground turkey instead of big pieces of turkey? I like ground chicken better but sometimes use ground turkey, too.

Nope, i used turkey breast, not ground meat. I used an already sliced pack so i did not need to cut the meat.

 

[Mary Terry]

Nope, i used turkey breast, not ground meat. I used an already sliced pack so i did not need to cut the meat.

Okay. Like pre-sliced turkey you'd use to make a sandwich.

 

[AprilR]

Okay. Like pre-sliced turkey you'd use to make a sandwich.

I think that is right, it was not smoked meat though, basically raw boneless turkey breast.
I normally find it very plain but cooking it this way really made it taste great.

 

[AprilR]

I made broccoli salad with a sauce that consists of olive oil, lemon juice, some diced garlic, and flaked red pepper

 

[AprilR]

I made fish stew in the oven. I used an oven bag for the first time

 

[Gerald Wilgus]

I made fish stew in the oven. I used an oven bag for the first time

Cioppino? I've only made it once especially when it is hard getting fresh ingredients. For tonight's treat for Christmas Eve, we will be preparing King Crab legs and I'll be doing the creamed spinach. Thinking of having some Angel Hair with garlic and olive oil as a side.

 

[AprilR]

Cioppino? I've only made it once especially when it is hard getting fresh ingredients. For tonight's treat for Christmas Eve, we will be preparing King Crab legs and I'll be doing the creamed spinach. Thinking of having some Angel Hair with garlic and olive oil as a side.

Your dinner sounds delicious, i love spinach!

I bought a fish called sea bass, made a sauce with olive oil, parsley, lemon curd and some spices and basically stuffed it an oven bag! It cooked in less than halt an hour!
Although the recipe you mentioned also sounds delicious but the ingredients are a little hard to find here.

 

[Gerald Wilgus]

Your dinner sounds delicious, i love spinach!

I bought a fish called sea bass, made a sauce with olive oil, parsley, lemon curd and some spices and basically stuffed it an oven bag! It cooked in less than halt an hour!
Although the recipe you mentioned also sounds delicious but the ingredients are a little hard to find here.

Nice. Simple but tasty. When in Japan last month I picked up some Yuzu flavored salt - good for fish.

Here is a recipe for Berghoff Creamed Spinach. I used to enjoy that dish at the Berghoff as it was always a good solid restaurant in Chicago near the Art Institute.

• 1 lb spinach, trimmed and well-washed or 10 oz frozen, chopped
• 1 onion, minced
• 2 tablespoons butter
• 3 slices bacon, minced
• 2 tablespoons flour
• 1 cup half-and-half cream, scalded
• 1⁄8 - 1⁄4 teaspoon nutmeg, freshly grated
• salt to taste

1. Blanch drain and chop spinach or thaw and drain the frozen, chopped spinach.
2. Sautee the onion in butter until soft. Remove and set aside.
3. In saucepan cook the bacon until just crispy.
4. Add flour and cook the roux for three minutes.
5. Add the half and half to the roux and whisk until smooth. Low simmer 10 minutes.
6. Add spinach, onion, nutmeg and salt to taste. Keep warm.
Enjoy. About 1/2 to 3/4 hour prep time

 

[Magna]

Chicken & Turkey Vegetable Soup

Veg: celery, carrots, rutabaga, onions & potatoes

Diced brined chicken and turkey both leftover from Christmas dinner and both made entirely by me.

Homemade chicken broth made from scratch by me which I pressure cooked from the leftover roasted chicken and turkey bones. The broth sets up in the refrigerator. That's when you know you have a good broth. "Liquid Gold" is what my mom used to call it.

Spices: Fresh thyme leaves, fresh ground black pepper, about 2 tsp of tumeric, sea salt and about 1/2 cup leftover mushroom gravy also made entirely from scratch by me. The gravy addition gave the broth an even richer depth than it already had.

 

[Magna]

Breakfast today: Oatmeal!

My wife got me a "Flake Mill" attachment that goes with our mixer machine. The flake mill allows me to take whole grains like oats and flake them into rolled oats. It's my new favorite "toy" already. The oatmeal it makes is on a whole other level of flavor and creaminess.

All ingredients listed below are certified Organic:

Freshly flaked oats
A few dollops of pureed apricots and raisins that I stewed together before pureeing them. I keep this puree in a jar in the fridge to use as needed.
Pat of unsalted butter
Walnuts
pinch of iodized sea salt
pinch of cinnamon
sprinkle of unsweetened dried coconut
Some 1/2 & 1/2 cream

I'm eating it right now as a late breakfast and I probably won't be hungry until supper time!

 

[Mary Terry]

Breakfast today: Oatmeal!

My wife got me a "Flake Mill" attachment that goes with our mixer machine. The flake mill allows me to take whole grains like oats and flake them into rolled oats. It's my new favorite "toy" already. The oatmeal it makes is on a whole other level of flavor and creaminess.

All ingredients listed below are certified Organic:

Freshly flaked oats
A few dollops of pureed apricots and raisins that I stewed together before pureeing them. I keep this puree in a jar in the fridge to use as needed.
Pat of unsalted butter
Walnuts
pinch of iodized sea salt
pinch of cinnamon
sprinkle of unsweetened dried coconut
Some 1/2 & 1/2 cream

I'm eating it right now as a late breakfast and I probably won't be hungry until supper time!

I've never heard of that kind of attachment, Magna. Very interesting. My husband gave me the pasta making attachment for my stand mixer for Christmas so I guess I'm obligated to make pasta from scratch. I've seen it done hundreds of times but have never done it myself.

 

[Mary Terry]

In the southern US, it is traditional to eat black-eyed peas, rice, greens such as cabbage or turnip greens, cornbread and pork on New Years to bring good luck in the coming year.

I'm soaking dried black-eyes peas in water, going out to our garden to pick fresh collards, turnip and mustard greens which I'll cook in chicken stock with bacon, onions and hot red peppers, making a corn pudding that is kind of a cross between cornbread and corn pudding in the crockpot/slow cooker, and thawing some venison sausage links that I'll grill outside to go with everything else. It's southern soul food on steroids.

It is said that pork brings good luck because pigs root forward, but lobsters and chicken bring bad luck because lobsters swim backwards and chickens scratch backwards.

 

[WhitewaterWoman]

Nice. Simple but tasty. When in Japan last month I picked up some Yuzu flavored salt - good for fish.

Here is a recipe for Berghoff Creamed Spinach. I used to enjoy that dish at the Berghoff as it was always a good solid restaurant in Chicago near the Art Institute.

• 1 lb spinach, trimmed and well-washed or 10 oz frozen, chopped
• 1 onion, minced
• 2 tablespoons butter
• 3 slices bacon, minced
• 2 tablespoons flour
• 1 cup half-and-half cream, scalded
• 1⁄8 - 1⁄4 teaspoon nutmeg, freshly grated
• salt to taste

1. Blanch drain and chop spinach or thaw and drain the frozen, chopped spinach.
2. Sautee the onion in butter until soft. Remove and set aside.
3. In saucepan cook the bacon until just crispy.
4. Add flour and cook the roux for three minutes.
5. Add the half and half to the roux and whisk until smooth. Low simmer 10 minutes.
6. Add spinach, onion, nutmeg and salt to taste. Keep warm.
Enjoy. About 1/2 to 3/4 hour prep time

I remember the Berghoff!

This recipe sounds delicious. I even have all the ingredients except the spinach. I might try to substitute longevity spinach leaves. Much tougher and different flavor, but I still might try it.

Since I have been totally alone, I have not done much cooking at all. Just eat simply with what’s on hand.

 

[WhitewaterWoman]

Breakfast today: Oatmeal!

My wife got me a "Flake Mill" attachment that goes with our mixer machine. The flake mill allows me to take whole grains like oats and flake them into rolled oats. It's my new favorite "toy" already. The oatmeal it makes is on a whole other level of flavor and creaminess.

All ingredients listed below are certified Organic:

Freshly flaked oats
A few dollops of pureed apricots and raisins that I stewed together before pureeing them. I keep this puree in a jar in the fridge to use as needed.
Pat of unsalted butter
Walnuts
pinch of iodized sea salt
pinch of cinnamon
sprinkle of unsweetened dried coconut
Some 1/2 & 1/2 cream

I'm eating it right now as a late breakfast and I probably won't be hungry until supper time!

I much prefer the thicker cut oats, and would probably love this attachment, although I don’t even have the mixer.

I eat it with raisins, maple syrup and whole milk.

 

[Mary Terry]

I remember the Berghoff!

This recipe sounds delicious. I even have all the ingredients except the spinach. I might try to substitute longevity spinach leaves. Much tougher and different flavor, but I still might try it.

Since I have been totally alone, I have not done much cooking at all. Just eat simply with what’s on hand.

Happy Birthday, WhitewaterWoman!

 

[Gerald Wilgus]

I much prefer the thicker cut oats, and would probably love this attachment, although I don’t even have the mixer.

I eat it with raisins, maple syrup and whole milk.

I like steel cut oats, also. sometimes I let it set up then cut a slab to fry with butter and have it with maple syrup.

 

[Magna]

I like steel cut oats, also. sometimes I let it set up then cut a slab to fry with butter and have it with maple syrup.

The oatmeal version of Polenta. Very coincidental: I have my Polenta recipe on the kitchen counter today and my plan was to try using 1/2 cornmeal and 1/2 rolled oats to make Polenta this evening.

 

[WhitewaterWoman]

Happy Birthday, WhitewaterWoman!

Thank you!

 

[Magna]

I'm proofing some 100% Whole Wheat bread dough right now to bake a loaf of it later today. I was in the mood for some fresh baked toasted buttered whole wheat bread to go with my leftover Chicken Vegetable soup. Dip dip....mmmmmmmm. The combination of the two will be my supper.

 

[Aspychata]

Gochujang and ranch dressing made a delicious omelet for me tonite. My tongue love the hot from Gochujang (mild), and the coolness of ranch on top of the omelet.