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Post by tabitha on Apr 10, 2020 1:32:23 GMT
Since my girls have been standing dry and I have had to buy milk, I have been getting organic yoghurt at Aldi. So the containers add up. they are a nice size. I have a bunch of them in the freezer with chilly, soups, ghulays etc. Had leftovers today. all I did was get lettuce out of the greenhouse and make a salad. Tomorrow is bean day. we had sunday dinner three days in a row.
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Post by Deleted on Apr 10, 2020 3:00:07 GMT
Since my girls have been standing dry and I have had to buy milk, I have been getting organic yoghurt at Aldi. So the containers add up. they are a nice size. I have a bunch of them in the freezer with chilly, soups, ghulays etc. Had leftovers today. all I did was get lettuce out of the greenhouse and make a salad. Tomorrow is bean day. we had sunday dinner three days in a row. Is this the stew/soup with paprika, or something else?
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Post by Deleted on Apr 10, 2020 3:00:41 GMT
The central Oregon franchise of the Lockdown Cafe is serving a glass of wine. Yep, that's it. Too tired to cook. Heck, too tired to make a PB & J. Lots of sore muscles and of course with no water I can't soak in a hot bath. So wine seems to be the next best thing. Probably not the best "dinner" to go along with my meds but a glass once in a rare while shouldn't kill me. You earned yourself that glass of wine!
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Post by wildhorseluvr on Apr 11, 2020 1:51:08 GMT
Tonight I made a stir fry of sorts using frozen stir fry veggies. Blech. The dogs enjoyed it and I'm having another wine dinner. I earned this one even more than yesterday's glass of wine! 😊
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Post by Mari on Apr 11, 2020 2:31:03 GMT
We decided to go "easy peasy" here. DH gas grilled some cheddar brats that I had in the deep freeze. We were naughty indeed and served them up with a piece of cheddar on top as well. Finished up the coleslaw I had made awhile back and also had bakedy beans as a side... And another Martini doesn't hurt - eh? ~Moi
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Post by DEKE on Apr 11, 2020 3:28:23 GMT
Willow - don't read this post.
We brought home a cow from the abattoir today. So tonight for dinner we had bacon wrapped filet, oven roasted potatoes, mushrooms in a marsala wine sauce, and corn on the cob. I made my first ever cheesecake yesterday to serve after dinner by the fire. It came out good, but not great. I still have some work to do to get the texture just right. I made a chocolate ganache, which is just melted chocolate mixed with some warm heavy cream to form a thick sauce, and served that over the cheesecake.
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Post by Txsteader on Apr 11, 2020 12:41:19 GMT
Skillet chicken stew is on today's menu. If I have time, I'll make biscuits to go w/ it - if I'm too busy, I'll make cornbread.
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Post by Jolly on Apr 11, 2020 12:47:22 GMT
Willow - don't read this post. We brought home a cow from the abattoir today. So tonight for dinner we had bacon wrapped filet, oven roasted potatoes, mushrooms in a marsala wine sauce, and corn on the cob. I made my first ever cheesecake yesterday to serve after dinner by the fire. It came out good, but not great. I still have some work to do to get the texture just right. I made a chocolate ganache, which is just melted chocolate mixed with some warm heavy cream to form a thick sauce, and served that over the cheesecake. Sounds mah-va-lous. I have a friend in Chicago that really likes the sous-vide method for steaks, followed by a mayonnaise sear in a hot iron skillet.
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Post by paisley on Apr 11, 2020 13:35:34 GMT
I had sausage links I had canned up from 2017... I had to get them tben... 99 cents for 19 oz of itaian sausage..when I see such sale I buy and can.
Jim wanted chili and cheese
Egg custard cook and cool method --- mom was not into custard but I liked baking and used them for cream puffs stuff and what I call cake glue (between layers of cake frosting seem often too sweet to me,) so as a child I played with making custards for cause a and fillings on a stove.
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Post by tabitha on Apr 11, 2020 14:26:34 GMT
Since my girls have been standing dry and I have had to buy milk, I have been getting organic yoghurt at Aldi. So the containers add up. they are a nice size. I have a bunch of them in the freezer with chilly, soups, ghulays etc. Had leftovers today. all I did was get lettuce out of the greenhouse and make a salad. Tomorrow is bean day. we had sunday dinner three days in a row. Is this the stew/soup with paprika, or something else? equal weight beef cut in cubes, and chopped onions, brown the meat, add the onions, add broth, lots of paprika, mild and hot, what you like, salt, pepper, tsp or so of caraway seed. Squirt of lemon. simmer till thick and tender.
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Post by paisley on Apr 11, 2020 14:46:25 GMT
Is this the stew/soup with paprika, or something else? equal weight beef cut in cubes, and chopped onions, brown the meat, add the onions, add broth, lots of paprika, mild and hot, what you like, salt, pepper, tsp or so of caraway seed. Squirt of lemon. simmer till thick and tender. I add sour cream to that and skipped the caraway....I would be willing to bet that's what's different from my moms and mine. She taught in Germany for years a d picked up food recipes in every country he taught or visited. Some how she would cozy up and meet folks ending up going to their homes to learn their culture and food. She loved learning.
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Post by Deleted on Apr 11, 2020 15:17:13 GMT
Is this the stew/soup with paprika, or something else? equal weight beef cut in cubes, and chopped onions, brown the meat, add the onions, add broth, lots of paprika, mild and hot, what you like, salt, pepper, tsp or so of caraway seed. Squirt of lemon. simmer till thick and tender. Thanks!
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Post by tabitha on Apr 11, 2020 15:17:44 GMT
Interesting. what did she teach?
sour cream? Well, you do what you like.
I usually make a large pot, a part has sauerkraut added to it, that is called Szegediner ghulays. Szeged being a town in Hungary. with just a bit leftover, I add broth and tomato juice and call it soup.
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Post by tabitha on Apr 11, 2020 15:24:16 GMT
I still have potatoes that will need to be eaten, close to 50 lbs. the sprouted ones get planted.
stinging nettles are up and nice, cooked they make excellent creamed spinach. With 'salt potatoes' and runny fried eggs.
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Post by Deleted on Apr 11, 2020 15:31:13 GMT
My people are from the Szeged area, but we have modified our goulash a lot over the years so it may not be recognizable to Hungarians. We add potatoes, carrots, parsnips, sometimes celery and whatever else we have laying around. I've made lamb goulash a few times, goat once.
I visited Hungary a few times and found so many different varieties that I felt a lot better about our "inauthentic" modifications. I like to try whatever I can find about authentic style, though, because I've been trying my whole life and still haven't figured out Grandma's secret. I've made some excellent pots but never quite the same as hers.
We usually add nokedli, tiny dumplings. Sometimes we leave out the potatoes and nokedli and serve it over egg noodles, but I've never had it with sauerkraut. I'll have to try that soon.
One thing my family does that I've never seen anyone else do is serve it with cottage cheese. We make it quite spicy, and the cottage cheese cools it a bit. We also always eat goulash on a plate, not in a bowl, even though it's technically a stew.
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