EP Phone Home Posted September 23, 2023 Share Posted September 23, 2023 (edited) 13 hours ago, gwarrior said: Pecan wood chip smoked, bacon wrapped chicken cordon blue. Those look great! Looks like we were definitely thinking chicken cordon blue for a meal yesterday. Great minds cook alike! Edited September 23, 2023 by EP Phone Home 2 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 24, 2023 Share Posted September 24, 2023 10 hour day. On my feet the whole time. Don't feel like cooking. Got lazy and ordered a pizza. 2 Quote Link to comment Share on other sites More sharing options...
brilac Posted September 24, 2023 Share Posted September 24, 2023 11 hours ago, EP Phone Home said: Last night the gf and I made Chicken Cordon Bleu Dauphinoise potatoes & French green bean salad with roasted corn. Topped off with some Rosé it was a hit. Can I come over for dinner? !! 2 1 1 Quote Link to comment Share on other sites More sharing options...
runningback33 Posted September 24, 2023 Share Posted September 24, 2023 Last night I made Sweet Potato Fries for dinner, they were good, I just don’t eat as much as I used to…which is good.. 3 Quote Link to comment Share on other sites More sharing options...
Psylocke Posted September 25, 2023 Share Posted September 25, 2023 Homemade one pot mac and cheese with three types of cheese. 4 Quote Link to comment Share on other sites More sharing options...
EP Phone Home Posted September 25, 2023 Share Posted September 25, 2023 Now that it’s fall and a good amount of sports are back on. It was time to make some chilli for the football and hockey game today. Chilli was better then the hockey result 3 1 Quote Link to comment Share on other sites More sharing options...
Popular Post Barnstorm Posted September 25, 2023 Author Popular Post Share Posted September 25, 2023 Pumpkins cured and ready for winter storage. I make the occasional pumpkin pie and my dog loves pumpkin in his dinner. It’s really healthy for dogs. 6 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 25, 2023 Share Posted September 25, 2023 17 hours ago, Barnstorm said: Pumpkins cured and ready for winter storage. I make the occasional pumpkin pie and my dog loves pumpkin in his dinner. It’s really healthy for dogs. My dog goes mental for pumpkin too. I don't really ever eat it, but when it time to carve pumpkins for Halloween, she won't leave me alone. Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 25, 2023 Share Posted September 25, 2023 Tonight I'll be making sloppy Joe's for dinner. Haven't made that in awhile. 2 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted September 25, 2023 Author Share Posted September 25, 2023 (edited) 38 minutes ago, gwarrior said: My dog goes mental for pumpkin too. I don't really ever eat it, but when it time to carve pumpkins for Halloween, she won't leave me alone. Its fibre is good for a dog’s digestive tract. Good nutritional value too. There are many varieties and generally the ones sold during Halloween and intended for carving are not particularly good for eating. I think that’s why so few people actually eat pumpkin. The variety I grew are called Sugar Baby , don’t get large at all and are specific for eating. Quite sweet with a deep orange flesh. Cored and cut into large (2-3”) cubes then roasted skins on for the dog. Skins off and roasted with oil, a sprinkle of brown sugar and ground cloves or fennel seeds for the people. Good not to over cook it. Edited September 25, 2023 by Barnstorm 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 25, 2023 Share Posted September 25, 2023 I'm not much for squash really. But I'm open minded, and will try new things. Perhaps I'll try pumpkin again. Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted September 25, 2023 Author Share Posted September 25, 2023 (edited) 10 minutes ago, gwarrior said: I'm not much for squash really. But I'm open minded, and will try new things. Perhaps I'll try pumpkin again. Buy yourself a couple of Butternut Squash. Small ones … size of cantaloupe or so but different shape. Wash , cut in half and core the seeds and pulp. Flesh side up in roasting dish, oil them , brown sugar and few dots of butter, salt, pepper and roast covered at 350 for about 3/4 hour and then 15 min uncovered to get a little crusting, until just fork tender. A real nice change , great taste and colour. Not super expensive either. Edited September 25, 2023 by Barnstorm 2 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 25, 2023 Share Posted September 25, 2023 11 minutes ago, Barnstorm said: Buy yourself a couple of Butternut Squash. Small ones … size of cantaloupe or so but different shape. Wash , cut in half and core the seeds and pulp. Flesh side up in roasting dish, oil them , brown sugar and few dots of butter, salt, pepper and roast covered at 350 for about 3/4 hour and then 15 min uncovered to get a little crusting, until just fork tender. A real nice change , great taste and colour. Not super expensive either. Hmm. I'm intrigued. Think I've found something I want to try. Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted September 25, 2023 Author Share Posted September 25, 2023 (edited) They look like this. I grew two varieties and am leaving them on the vine as long as possible as that’s where they store best. Seeds and pulp only in one end. Other end is solid flesh. One squash generally good for 2-3 servings. It’s fine reheated the next day or even mashed is really good. ETA while I roast these with skins on I don’t eat the skin. It’s like eating a melon once it’s cooked… scooping the flesh out. Alternatively you can peel and dice to roast little cubes with lots of oil and spices. Mmmmmm. Edited September 25, 2023 by Barnstorm 3 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted September 25, 2023 Author Share Posted September 25, 2023 Yesterdays project was pickled beets. Wasn’t going to do any but previous posters (dlc) got me thinking. Brine is flavoured with apple cider vinegar, hint of ginger, whole cloves and bit of sugar. Thin ribbons of sweet onion in each jar. 9 pints and a quart of brine left over. Vinegar content enables water bath canning: 30 minutes at full boil. 4 Quote Link to comment Share on other sites More sharing options...
runningback33 Posted September 25, 2023 Share Posted September 25, 2023 Rice and stir fry veggies tonight 2 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted September 26, 2023 Share Posted September 26, 2023 Well, here is my sloppy Joe's 3 1 Quote Link to comment Share on other sites More sharing options...
aGENT Posted September 26, 2023 Share Posted September 26, 2023 Honey garlic ginger beef stir fry with locally grown bok choy. 3 1 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted September 29, 2023 Author Share Posted September 29, 2023 (edited) Spicy pizza/pasta sauce. Homegrown. I get my boxes (flats) from Super Store’s produce dept. They stack well and work so well for harvest, storage and ripening. Tomatoes run through food mill to remove skins and seeds. Tomatoe purée drops into pail and seeds/skins pass into tray. Tomato purée is put in cheesecloth bags to allow fluid to drain for 6 hours and thicken rather than simmering on stove for 12 hours. Also difficult to simmer in such large amounts. Onions , garlic and Messila peppers prepped and finely blended with a little Balsamic vinegar (acidity and flavour). Added to tomato and brought to light boil and then low simmer. Simmer for 6-8 hours. Kosher salt , fresh thyme, oregano, basil, onion powder, fine ground black pepper, bit of white sugar, 1/2 tsp powdered habanero, garlic powder all added towards end of cook. Spices added late so flavour is not lost through the cook. Adjust final ph to 3.7 with balsamic vinegar, bring to light boil and process into sterile jars and boil bath , pints 30 minutes, quarts 40 minutes. 3 qts, 13 pints tomato paste and 4 pints of sweet pickled jalapeños. Edited September 29, 2023 by Barnstorm 2 1 Quote Link to comment Share on other sites More sharing options...
EP Phone Home Posted September 29, 2023 Share Posted September 29, 2023 I’m going to give a shout out to my good buddy @Bleed Blue and Greenwho has a great skill set in the kitchen. Sorry buddy but CFF needs to see your culinary works of art! Wild rice is just white rice, black rice, black eye peas in the rice cooker, you could add coconut milk too. Salmon with ginger, green onions, olive oil and some soy sauce Miso you need dashi for broth, add daikon, tofu, seaweed kombu, green onions and miso paste at the end. Looking forward to the season ahead and the hockey pool next week broski! Our religion 1 2 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 1, 2023 Share Posted October 1, 2023 Ramping up for Thanksgiving at work. My hand is sore as hell from tying and netting hams. So, I had a beer in the shower. And ordered pizza. 2 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 2, 2023 Share Posted October 2, 2023 Hmm. I have an idea, and need an opinion if this is a good idea or not. I'm sure we all know about coconut shrimp/prawns. Really beside the point. But, what if I did a quick marinade of the shrimp, in coconut tequila, then breaded and fried them? Quote Link to comment Share on other sites More sharing options...
Psylocke Posted October 2, 2023 Share Posted October 2, 2023 Tonight I made Black Garlic Pepper Steak Bites, Mashed Potatoes, and Oven Roasted Asparagus. 1 2 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 2, 2023 Share Posted October 2, 2023 Pulled chicken breast from the freezer. Not sure what I'm going to do with it though. I've got a few options. Let's just see where I go from here. Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 2, 2023 Share Posted October 2, 2023 Fajitas. That's what I'm gonna make. I'll show the results later. 2 Quote Link to comment Share on other sites More sharing options...
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