shurik1986
Assistant Cook
We made stir-fried tofu with spinach today for dinner. This weekend I'm thinking chicken korma.
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)
Yum--with red cabbage, some potato pancakes...I can taste it from here, TL!I really should figure out a nice meal for Monday, since it Canadian Thanksgiving. It won't be turkey. I don't like turkey enough to buy it. Maybe I'll make a rolled, stuffed pork loin roast.
Red cabbage, good idea. I just bought one. Red cabbage is a staple around here, well at least in winter.Yum--with red cabbage, some potato pancakes...I can taste it from here, TL!
But, potatoes seasoned and then roasted where they will get a lot of pork fat are sooooo yummy. Oh and we toss the potato boats in olive oil to make the seasonings stick.The Hasselback potatis sound great! A friend of mine from Greece used to roast potatoes in the oven. Basically she'd cut the potatoes in half, sprinkle generously with fresh rosemary, sea salt, pepper. She'd put in about 1 c water and 1/2 c olive oil, roast for 1.5 hours at 400. They were soooooo good.
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.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'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)
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.