开云体育

I made an old family recipe my grandmother made for lunch today. It is called John Bull. I am not sure why it is called that. My mom used to make it too. Only difference I left skins on potatoes. You take one chopped onion, ground beef and brown in skillet. Grate 2-4 potatoes depends on how much meat. Season with salt and pepper. Pour about 2-3 cups water and let it cook. The starch in potatoes make a thick gravy after water boils down. Cook with lid on for 30-40 minutes. Until potatoes are done. add veggie on side and there is my easy meal. just sharing in case anyone needs a different meal. Chloe

Hi Folks, For tonight's dinner, I ended up with a version of Coronation Chicken, because talking about it made it happen. That, along with finding an odd product on sale in the Outlet store that I had never seen. At first glance, you could understand why it was there. This is a national chain that specializes in selling things at a discount that people just don't seem to like. They sell other things, too, but I love going shopping there to see what bizarre thing I can find. Admittedly, there are ones that when I see them, my reaction is literally...ewww! This one, however, intrigued me to buy not only one, but two. Now I am upset I didn't buy like 6, lol. At $0.77 each, I figured what did I have to lose? The mystery ingredient??? Coconut Curry Hummus!! Completely program friendly (maybe another reason it was there...no sweet, lol). So ya, I decided let's try it as Coronation Chicken. I figured it would work and also eliminate the need to "cook-off" the curry or otherwise disguise the raw taste. I was right. I could also skip the mayo, which is a condiment I can take or leave. I just cooked some of those chicken breasts, added the hummus to it with a few red pepper flakes, a bit of celery, and a bit of red apple (with skin), and a little almond milk to thin, and served it to myself on a program friendly wrap with some tomato. Boy, did it hit the spot. Thanks for the ideas...picture below. Regards, PE

Hi Everybody, I have been feeling under the weather for a few days now. To answer the "question", I did test negative, but with that said, I know I am not 100%. It is times like these, and other times as well, that I know having a pre-made protein source that can be used in a myriad of dishes really helps when my brain is struggling with what to make because I have no energy to think. A couple of nights ago, I managed to throw some Country-style Pork Ribs into a large skillet. The thought of the crock pot even seemed like too much effort (mainly the clean-up bit). I cooked them in my traditional Mexican type spices thinking I would turn the finished product into carnitas and have them with tortillas. They just cooked away as I sat, and at the end, I shredded the pork, cooked down the liquid, and added the pork back to it and skipped the "fry-off" part, cause ya, no energy. Still fantastic!! This left me with a lot of pork, but it also has/will serve me. I love making up a specific recipe for "planned-overs", but just having protein like this, shredded pork, lends itself to so many applications. I can have those carnitas, I can also add a little tomato sauce and it will taste more like pulled pork sandwich. I can have it with eggs in the morning, because eating the amount of eggs I need for my body size is pretty unrealistic. With the spices I used, it would also be heavenly on top of that smashed avo toast we have mentioned...to die for, I can already taste it. Yesterday, I was given a bag of chicken...5lbs worth. I know I could make up plenty of recipes with chicken, but I am thinking about taking at least half of it and just cooking it for a staple. I have to admit, adobo is calling my name, but given I am staying with a woman who has never experienced Filipino food, I'm not sure how she would feel about the smell of ginger, garlic, vinegar, and soy taking over the place. Grandpa's adobo is pretty pungent, lol. I'd love to get some ideas around having chicken (or any protein) cooked up in batch to be used in other dishes. I am also thinking a curry chicken salad...quick and easy things. Regards, PE

Hi there, This is what I threw together last night and it was delicious, if I say so myself, but spot the missing vegetables - oops, could do better! It has to be completely effort free for me. Salmon steaks, grilled on tinfoil (no washing up) with lemon juice before and after grilling Buckwheat spaghetti, cooked, with half a jar of tomato pesto stirred trough after draining. Chopped Parsley to garnish (I cut it with scissors as I find it easier) Notes - where did all the pesto go? There was loads, but you can hardly see any. Any other pesto would be good or better This would be better with linguine or fettucine, but it's hard to get long brown pasta in UK - I'm working on it and think I've found a source for the future ? And I think any green veggies would go with it

Grandma has a point...guilty as charged!! Where's my cast iron???

Hi Everyone, Well, this week has been very limited in the amount of cooking, because the woman whose flat I am staying at came back from Hawaii. So I have been sharing space and felt a bit uncomfortable cooking a huge meal. With that said, I picked up a food box yesterday that I assumed would just be of the canned goods variety, and odds and ends that I wouldn't be able to eat. I didn't feel too bad about that when I found out that there is a place here at the Senior Apts where I could put things I didn't want, including food, and someone would take it. I had held off availing myself of them, because I didn't want to waste food. As I suspected, about half the box didn't work for me, but it was great that I could find a home for the white rice and bread and sugar cereal, lol., not to mention "sweets". The unexpected surprise was that there was a frozen package of beef ribs and the meat that will not be named, heehee. I am sharing my beef ribs, but will not be sharing about the other. :) The thing I want to tell you is that I made them in a crock pot for the first time ever. My hubby would have never gone for that...I could hear him in my head saying, "low and slow" as they would be on the BBQ. Well, I did do low and slow, it just happened to be in a different device. First, I browned them a bit, because try as I might to just add the meat to the crock pot, I can never add just the raw meat. I always have to brown it. I did have to cut the rack in half to fit, but no biggie there. I then just added what have been my staple spices while I have been here...chili, cumin, coriander, garlic, cinnamon, smoked paprika, red pepper flakes and some black pepper. I would have loved to have onion, Mexican oregano, bay leaf, and whole peppercorns instead of ground, but you know I am all about working with what you have. :) I then just heated some water in the pan I had browned the ribs to get up the bits and warmed the spices in that as well, and poured it in the crockpot. I cooked it on high for 5 hours. When they were done, I poured out the liquid, skimmed off the fat, and added a can of tomato paste, about a 2 Tablespoons of unsweetened applesauce (that was a first, but again, what was here), and a bit of vinegar (cider if you have it) and adjusted salt and pepper to taste. I served it alongside a green salad mix and some homemade macaroni salad. The finished product is pictured below. Man, were they good and so tender. So, what's been on your dinner plate lately (or lunch or breakfast)? Have any of you been experimenting with your new kitchen gadgets or old stand-bys, like the crock pot? For me, it opened up a new way of cooking a family favorite. Regards. PE