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What's for Sunday lunch/dinner (formerly Wednesday dinner...)?
25 March 2020, 06:33 PM
wtgWhat's for Sunday lunch/dinner (formerly Wednesday dinner...)?
Skillet meals and vegetables from the
Brassica family are figuring prominently in our meals these days. Broccoli, red and green cabbage, cauliflower, and Brussels sprouts are really good keepers in the frig and I don't have to go out to replenish that often.
I also laid in a supply of different kinds of sausages that I've frozen in one-meal packets.
Tonight's skillet is quasi-German. Sweet and sour cabbage with apples and some smoked sausage. Greenridge Farm is a Chicago-based company that makes some very nice precooked sausages that are nitrite and nitrate free.
Am steaming some broccoli, too.
A very cabbagey meal!
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 06:36 PM
MikhailohI made MFR brussel sprouts with bacon and maple last night. I thought they were wonderful but that woman is stubborn when it comes to food. Makes me wonder why she ever married me!
Tonight is Smoked Turkey Rosemary Pasta, a 35 year Mik staple. Delicious.
We spent a couple hours out on the deck in the sun today. Wonderful and very stress relieving. Last couple days I have started to physically feel the stress of this situation plus a little depression. Got to kick both those to the curb. I am not one who is prone to stress so I notice it.
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"A mob is a place where people go to get away from their conscience" Atticus Finch
25 March 2020, 06:38 PM
ShiroKuroWTG, Looks delish!!
Mik, what is MFR?
Mr. SK made ... I don’t know what to call it. Cabbage, pork, mushrooms, steamed or ... cooked (??) with soy sauce, garlic, salt, pepper and olive oil. In a big pot. Super yummy! Oh and we also had steamed veggies with Japanese mayo and salt (totally guilty pleasure!)
25 March 2020, 06:41 PM
wtgHow can someone not like Brussels sprouts. The frozen ones aren't that great, but fresh they are one of our faves.
Got a recipe for the maple bacon Brussels sprouts? I have a bag of them in the frig that are next up to be cooked. Also bacon in the freezer. And a huge bottle of maple syrup.
Am I most of the way there?
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 06:42 PM
wtgSK, that sounds fabulous, too.
I love cabbage in pretty much any form. I have some killer kimchi in the fridge that I snack on every so often.
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 06:49 PM
MikhailohNo fixed recipe - I thought they were all too complicated. I trim and slice them into 1/8" slices. They tend to fall apart in the pan that way and i think the texture is better - it brings out their natural sweetness. Melted 1T butter in a saute pan over medium low heat, then added the sprouts, salt and pepper, 1 T of real maple syrup and 1 or two slices of precooked thick cut bacon. Delicious.
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"A mob is a place where people go to get away from their conscience" Atticus Finch
25 March 2020, 07:02 PM
rontunerWe have two things going:an Enchilada "stoup" in the crockpot for the future, and a couple of thick-cut pork chops in the souz-vide for putting on the grill later.
25 March 2020, 07:02 PM
wtgMik - That sounds great. Sliced/shredded is the way to go here, definitely.
We always ate them whole, or maybe quartered them for soup. I've only recently starting having them shredded in a salad or sauteed.
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 07:04 PM
wtgWhat's an enchilada stoup and how do you make it?
Sounds intriguing.
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 07:09 PM
ShiroKuroI love cabbage too!!
Do you like napa cabbage? Mr. SK takes that does something where he smooshes it with salt, squeezes all the water out and it's like a ... pickled cabbage except you can eat it right away (unlike pickles, right? I am so pathetic, you can always tell when someone doesn't cook and has no idea of what they're talking about).
Anyway, it's about as simple as it could possibly be, but so, so yummy!
25 March 2020, 07:13 PM
Mikhailohquote:
Originally posted by ShiroKuro:
WTG, Looks delish!!
Mik, what is MFR?
Mr. SK made ... I don’t know what to call it. Cabbage, pork, mushrooms, steamed or ... cooked (??) with soy sauce, garlic, salt, pepper and olive oil. In a big pot. Super yummy! Oh and we also had steamed veggies with Japanese mayo and salt (totally guilty pleasure!)
My Favorite Redhead. The first thing I noticed about her at the wine tasting where we met was her stunning, natural red hair. Which is normal as I have always kind of had a thing for redheads.
at 62 her hair - and the rest of her - is just as magical as the day we met.
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"A mob is a place where people go to get away from their conscience" Atticus Finch
25 March 2020, 07:15 PM
wtgLove Napa cabbage.
There is a quick pickle that's called a one day pickle. It's basically what my Dad used to do during the summer when fresh pickles are plentiful, though he left the pickles whole rather than slicing them. We always ate them within a few days rather than putting them up in jars.
You can do a search for one day pickles; there are tons of recipes out there.
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 March 2020, 09:29 PM
CHASTamales, beans, rice-keeping it simple tonight
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Several people have eaten my cooking and survived.
25 March 2020, 10:41 PM
ShiroKuroNow that yo remind me, I remember that nickname.
quote:
at 62 her hair - and the rest of her - is just as magical as the day we met.
That’s lovely!
25 March 2020, 10:49 PM
Steve MillerItalian sausage and red bell pepper soup with frozen fresh noodles.
Dynamite!
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Life is short. Play with your dog.