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Tuesday, November 13, 2018, 06:26 PM
I made Stuffed Mushroom Casserole with near-identical changes as noted on 2018-10-31 including the addition of chicken and French's Onions to the bread crumbs (though I did use all four Tbsp of butter on the crumbs since it was easier). There wasn't too much else changed except that I prepped it ahead. I did the chicken (see below) and the mushrooms sans bread crumbs. Then, for dinner, I added the cheese (which was much cleaner since the cheese didn't melt going in!) and the breadcrumbs.
For the chicken, I again used cut-up chicken tenders. But to toss it with flour, I put them in a bag and used that. WAY easier and cleaner than trying to do it in a bowl! I will do it that way again.I also cooked it in two batches since I had a good bit of chicken there.
Monday, November 12, 2018, 06:25 PM
More or less our standard roasted gnochhi except we added brussel sprouts and used a vegetarian sausage since my dad was eating too. I will have to come back and note which sausage, but it was very good. It was more along the lines of raw sausage so we cooked it in the pan first, cut it up, and then added it to the veggies during the first flip.
Also, we deglazed the pan with white wine and added that to the veggies too. I do not think I really tasted that addition.
We also had a Southwest Salad (from a bag)
Wednesday, November 07, 2018, 08:30 PM
I made us Patty Melts for dinner. I bought some 85% Lean Ground Beef and did them on the cast iron. Between the fat in the burgers and the oil on the pan, it made a huge oily mess. But they came out okay, even though not as thin as I wanted.
I grilled them with fast carmelized onions (see below) and swiss (on mine) and pepper jack (on Meredith's). Despite trying so hard, I still burned them on the bottom! And super burned myself trying to flip them.
But they came out okay. Not amazing but certainly not bad.
The onions were from "15-Minute Carmelized Onions" from Serious Eats (LOCAL). I think it worked well. I liked the baking soda and sugar to speed it along. I will keep these tricks in my back pocket
Tuesday, November 06, 2018, 06:13 PM
(I actually prepped this on Sunday and cooked it today).
We had a bunch of rutabagas from planning something else we never made so we decided to use them as mashed potatoes. We also are planning another beef meal this week so we went with turkey.
Anyway, I made mashed potatoes for it with something like 5 medium/large rutabagas and a few small (really old) potatoes. But mostly rutabagas. Anyway, I simmered them in water (started cold) for 25 minutes (started when then water was boiling). I then mashed them with just about 1 to 2 tbsp butter, salt, pepper, and garlic powder1. I was expecting something kind of bitter but it was actually pretty good! You can see the skins of the potaotes but there really were very few potatoes. (I peeled the rutabaga but not the potatoes)
For the filling, I started sauteeing an onion and added 1.6 lbs of ground turkey breast. I seasoned it with salt, pepper, oregano, garlic powder, smoked paprika and lots of 21 seasoning salute (inspired by 2017-02-19). I finally added lots of corn and peas.
I baked it at 350 for around 40 minutes to warm it up (it was still cold after my original 20)
I may have also used a tiny bit of half-and-half. I can't remember now ↩
Tuesday, November 06, 2018, 11:07 AM
Meredith made a roasted-veggie curry quiche using the technique from The Kitchn (LOCAL). The pie crust was the Trader Joes frozen (but not formed) crust. She blind-baked it for 15 minutes with the weigth but did not do it more without (even though suggested by The Kitchn). That ended up working fine though.
The actual filling was some roasted veggies she made earlier in the week:
She followed the instructions on the cheese and added some curry and roasted garlic powder to the egg mixture (where she used half-and-half in place of heavy cream).
It came out really good. Meredith is going to start making these to have as quick and easy breakfasts. And we liked Trader Joes' crust (even though we thought it was going to be hard to roll out).
Saturday, November 03, 2018, 01:30 PM
I have been wanting to test making a vegetarian version of my carne adovada both out of curisoity and as a potential for Thanksgiving.
I figured I would do it with tofu and seitan as a test. Tofu is (way) easier but I wasn't sure it could hold up to the simmering. Seitan we figured would be (a) tastier and (b) more resiliant.
The sauce was pretty typical except that we got a different brand chile (see picture). These seemed to be both darker and more moist. As such, I went a bit heavy on them. I was also afraid they were spicier but they were about the same. See how dark the liquid is in the seitan photos.
The other main change was to use a mixture of Seasoned Vegetable and Roasted Garlic boullion
I went slightly heavy on the water since I knew I would be reserving some
I based the seitan on regular seitan logs, 2016-01-12, and the referenced recipe.
I made it with
I decided to use the blender since it was already used so I figured I would use it to mix all of the ingredients and the oil would help soften the seitan. Since I was using the blender, I knew the oil would emmulsify fine.
I heated the liquids post blending and added the gluten to the liquid. It came together really nicely and I kneaded it for a little bit. I then cut it up into strips, rolled it out, and then cut it into pieces which I added to the sauce.
After mixing two blocks of "Super Firm Tofu" with the seitan, I braised it at 325°. As you can see, it came out super dry! I think what happened was the seitan absorbed the rest of the liquid! It still tasted good but was very, very dry.
The tofu held up well but wasnt super flavorful. I liked the flavor, and even the texture of the seitan. But it did absorb a lot of the liquid.
I think if I wanted to do this again, I would do it with the seitan but simmered independently first.
Friday, November 02, 2018, 07:16 PM
I made what is now becoming our standard meatball marsala. I used a huge butternut squash so I didn't bother with regular pasta. Also, even though I did 7 min at 375 with the squash, it felt too tough so I let it simmer in the sauce a bit longer. There was just barely enough sauce to coat it all but it worked.
Wednesday, October 31, 2018, 06:27 PM
Meredith found a Stuffed Mushroom Casserole (LOCAL) recipe that is intended to be a side-dish. We modified it slightly to be a full meal by adding a pound of chicken (for four servings). I diced up chicken tenders, tossed them with seasoned flour, and sauteed them.
My full changes are:
It actually came out really, really good. My only real complaint was the mozzerella cheese stuck to some parts better than others so it wasn't well mixed. But it was nice and easy!
|Butter (4 tbsp)||400|
|Mozzarella + Parm||400|
or ~450/serving. Not too bad!
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