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Old 10-06-2012, 12:00 PM   #51
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I'm making a big batch of black bean wild rice soup. I think I'll sub a smoked pork chop for the smoked turkey this time. The smoked chops were too salty to eat grilled, but should be good in soup.
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Old 10-06-2012, 12:02 PM   #52
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Food Network Magazine's Primavera with Prosciutto, Asparagus, and Carrots. Good, colorful, and relatively healthy, except for the heavy cream, which I love.
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Old 10-06-2012, 05:17 PM   #53
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Originally Posted by Dawgluver View Post
I'm making a big batch of black bean wild rice soup. I think I'll sub a smoked pork chop for the smoked turkey this time. The smoked chops were too salty to eat grilled, but should be good in soup.
I'm making that next weekend with leftover turkey. Gotta love fall when we can start eating soups, stews, potages, and chili again! I think the smoked pork will work. I used a couple of smoked hocks one time last winter when I made it.
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Old 10-06-2012, 06:05 PM   #54
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I've got a whole lot of prep cooking I'm doing this weekend.

I'm trying this stew: Weekend Beef Stew | mrfood.com
Got everything to make my version of this:
Country Vegetable Casserole (Country vegetable casserole - Chatelaine Recipes)
Bread machine Stuffing bread (inspiration--I'll be using fresh herbs, adding some chopped cranberries)
Bread Machine Turkey Stuffing Bread Recipe from CDKitchen.com
Srirachi Fridge Pickles
Sriracha Fridge Pickles: Recipe: bonappetit.com
Some hashbrowns for the freezer (this is how I do mine--but I have also nuked the potatoes to bake them and had success--I usually sprinkle a bit of vinegar over them before I pop them in the freezer and I usually form them into patties)
Critique of the new recipes tried:

The Turkey Stuffing Bread is excellent. We'll see how it works for stuffing! The Weekend Beef Stew...the meat is super tender. Not sure if that is thanks to the coffee or not. The broth needed some help, so I added some beef stock when I added the veggies. I also added about 1T of black strap molasses when I started cooking the meat (hour 1). I used fresh thyme sprigs instead of dried thyme, added a "glug" of red wine. I also added rutabaga because I had a huge one sitting here begging to be part of the stew. At the last 5 minutes, (before thickening the stock), I added 1 tsp of fresh orange zest. I'd make it again. It isn't crockpot friendly because you add the veggies after 1 hour of simmering the meat. The pickles will be part of T-day on Monday.

Time to clean up the kitchen, lock up the chickens, and pack the food in the car and head out to the farm for date night. I have an hour to get out of here.
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Old 10-06-2012, 06:48 PM   #55
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The family is looking forward to chicken and cheese enchilladas, rice, beans and fruit or dessert which I can't resist, appy will be dolce gorgonzola on Belgian endive with toasted walnuts and some mango and peach salsa with chips.
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Old 10-06-2012, 07:10 PM   #56
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Rockfish yesterday, Grouper today, beef ribs and rabbit tomorrow! :-)
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Old 10-06-2012, 09:20 PM   #57
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Some lovely meals being cooked this weekend
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Old 10-07-2012, 07:13 AM   #58
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too bad the weekend is already ending.... back to work tomorrow..... :(
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Old 10-07-2012, 08:16 AM   #59
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Today (Sunday) is to be my "big cooking" day. I've had a taste for meatloaf lately, so will do that. I have a friend in home hospice and I'm told she likes soup, so will make some potato leek to send off to her and a batch for my shut-in ladies. Since my husband LOVES meatloaf sandwiches, the meatloaf will be as large as the loaf pan allows.
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Old 10-07-2012, 08:27 AM   #60
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Today (Sunday) is to be my "big cooking" day. I've had a taste for meatloaf lately, so will do that. I have a friend in home hospice and I'm told she likes soup, so will make some potato leek to send off to her and a batch for my shut-in ladies. Since my husband LOVES meatloaf sandwiches, the meatloaf will be as large as the loaf pan allows.
We are having a "big cooking" day. Making some more time consuming meals that will be eaten during the week.
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