What Are You Having For Dinner

[Pearl]

The weather is pretty warm here today, not sure what I'm making tonight! Maybe burritos?

 

[DrJenner]

I love the half baked harvest cookbooks - and she has her website too with all the same reciepes. So good.

 

[snappy1]

Big salad. Leftover Chicken and Dumpling soup made by a friend for our Christmas dinner. Garlic bread. That soup is so good!

 

[Pearl]

I love the half baked harvest cookbooks - and she has her website too with all the same reciepes. So good.

Thanks for posting that, I'm going to check it out!!

 

[goshengirl]

Got a project today of deboning several chickens and freezing the different parts into meal-sized packages, then using the bones to make and can chicken stock.

So while I'm at it, it's chicken & rice for dinner tonight, lol.

 

[Curmudgeon]

We made a pork roast in the instapot for pork tacos.
View attachment 76905

Those look yummy. What is the green leafy substance?

 

[Amish Heart]

Making our own pizzas tonight. Whole wheat crust

 

[bamadeb48]

Nothing, been canning chili and chicken tortilla soup and bean and bacon soup

 

[hashbrown]

We had leftover pork roast so we made chili verde with homemade corn tortillas and a cold beer.

 

[Terri9630]

Chick-fil-A.

 

[Pearl]

Burrito night, even though we just had tacos!! Hubby's choice, I'm m good with it!

 

[Sparky_D]

Yesterday I made Sweet and Hot Tempura Shrimp with Roasted Broccoli and Pickled Cucumber

 

[Weedygarden]

This recipe for cauliflower soup with a few variations. I added onions; used broth instead of water and bouillon; used some shredded cheddar and some Velveeta that I had leftover and wanted to use before it went south. I'm not adding any thickener (carbs!). This will be lunch and dinner today and there will likely be leftovers for tomorrow.

https://www.homesteadingforum.org/threads/soup-recipes.280/post-71814

 

[joel]

Steak, potatoes, field peas, baked beans, salad, roll, Cheese Cake for my Birthday dinner.

 

[Haertig]

Tonight I am going to try Sous Vide ribeye steaks for the first time. You vacuum-seal your steaks in plastic, then drop them into some very temperature controlled hot water. 140 if you want medium steaks. You do need hardware that is designed to maintain a very precise water temperature. Since your steak is never going to get hotter than your water bath, you don't have to worry about burning the things. You have a lot of leeway to leave the steaks in longer, after they are already cooked, until you are ready for them. When you pull them out, you slap them in a sizzling burning hot cast iron skillet to quickly brown each side. I've never tried cooking like this before, but my Instant Pot has a Sous Vide setting so I'll give it a shot this evening.

With the steaks, I'm going with sauteed mushrooms and the potato thing that I just now found in a different thread (Phideaux posted it over a year and a half ago, but I just now saw it). These potatoes look so good, and are so simple. In the picture, it looks like they are peeled, but I think I will leave the skins on. That's some of the best part of the potato IMHO. I'm not sure though, those crispy edges look mighty good too. So when the time comes to start cooking, I'll decide whether to peel or not.

This will all make for a very pale colored dinner, so I'll probably saute some green beans in olive oil and chopped garlic cloves to give the meal some color.

 

[dademoss]

Tonight is baked beans and sausage. My DW has a jumbo hot dog, I have a bratwurst, cooked in the baked beans with onions, mustard, catsup and BBQ sauce.

 

[Pearl]

Leftover burrito bar!!

 

[user 55]

Tonight I am going to try Sous Vide ribeye steaks for the first time. You vacuum-seal your steaks in plastic, then drop them into some very temperature controlled hot water. 140 if you want medium steaks. You do need hardware that is designed to maintain a very precise water temperature. Since your steak is never going to get hotter than your water bath, you don't have to worry about burning the things. You have a lot of leeway to leave the steaks in longer, after they are already cooked, until you are ready for them. When you pull them out, you slap them in a sizzling burning hot cast iron skillet to quickly brown each side. I've never tried cooking like this before, but my Instant Pot has a Sous Vide setting so I'll give it a shot this evening.

With the steaks, I'm going with sauteed mushrooms and the potato thing that I just now found in a different thread (Phideaux posted it over a year and a half ago, but I just now saw it). These potatoes look so good, and are so simple. In the picture, it looks like they are peeled, but I think I will leave the skins on. That's some of the best part of the potato IMHO. I'm not sure though, those crispy edges look mighty good too. So when the time comes to start cooking, I'll decide whether to peel or not.

This will all make for a very pale colored dinner, so I'll probably saute some green beans in olive oil and chopped garlic cloves to give the meal some color.

View attachment 77052

Hasselback Potatoes....

Been doing these for years. Mostly on the grill in fact and they are good no matter how you do them. Sous Vide has been a go to for many over the years. Very tender product outcome. My only concern has been the temperature they are at and the duration. Never gotten sick but have always been concerned since they are in the "danger zone" for too long based on time and temperature normally mentioned by the fda.

Get a good "cooler" and a quality unit from your preferred store . An example; not a recommendation....

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC

If you can, get some smoke on them as well... Amazing results.

 

[hashbrown]

We rarely eat out or get takeout but tonight we brought home takeout from a local Asian restaurant. We got the Beef an broccoli, General Chicken and Cashew Chicken with egg rolls and crab Rangoon. The kitchen was damn easy to clean up tonight!

 

[Amish Heart]

Had dinner at a wedding reception, and it was tasty. Briskett, chicken breast, mashed potatoes, green salad, corn, bread rolls and honey butter. Dessert was peanut butter pie or apple pie, and asst macaroons. This is second Kansas wedding I've been to that didn't do the standard 3 tier white wedding cake. Guests get pie, wedding party gets a small single layer cake.

 

[Sparky_D]

Sweet and Smoky Pork Tenderloin with Tart Cherry Glaze

 

[Haertig]

The Sous Vide steaks came out great. Very tender. Perfectly cooked through and through. I think that's the big plus regarding Sous Vide for me - the steaks were a perfect medium everywhere (I set the water bath for 140 degrees and cooked the steaks for just under two hours). That, and the fact that you can leave them in the water bath for 1:30 hours, 2 hours, 2:15 hours - whatever you need to make side dishes come out at the same time as the meat. I think these steaks were on par with - not better than, not worse than - steaks I cook on the Traeger pellet grill. The only downside is having to put them in the skillet to brown. That tastes fantastic mind you, but it's a bit messy. When a well marbled ribeye hits that sizzling hot cast iron skillet, you get quite a bit of fat splattered everywhere to clean up in the kitchen. It is quite nice to have a steak come out perfectly cooked everywhere. Not overdone on one end, underdone on the other like you can sometimes get on a grill. I heated my cast iron skillet to 550 before dropping the steaks in to brown. That temp browns them quickly, so you don't end up cooking them further than the water bath cooked them.

 

[SheepDog]

I fixed Merlot bbq pork chops, twice baked potatoes with ham instead of bacon, and Brussels sprouts saute'ed in butter and garlic.
It was a special meal for my brother who came off the mountain to visit.

 

[joel]

Going out so do not know

 

[hashbrown]

The Sous Vide steaks came out great. Very tender. Perfectly cooked through and through. I think that's the big plus regarding Sous Vide for me - the steaks were a perfect medium everywhere (I set the water bath for 140 degrees and cooked the steaks for just under two hours). That, and the fact that you can leave them in the water bath for 1:30 hours, 2 hours, 2:15 hours - whatever you need to make side dishes come out at the same time as the meat. I think these steaks were on par with - not better than, not worse than - steaks I cook on the Traeger pellet grill. The only downside is having to put them in the skillet to brown. That tastes fantastic mind you, but it's a bit messy. When a well marbled ribeye hits that sizzling hot cast iron skillet, you get quite a bit of fat splattered everywhere to clean up in the kitchen. It is quite nice to have a steak come out perfectly cooked everywhere. Not overdone on one end, underdone on the other like you can sometimes get on a grill. I heated my cast iron skillet to 550 before dropping the steaks in to brown. That temp browns them quickly, so you don't end up cooking them further than the water bath cooked them.

I have always wanted to try that! Seems I'm hung up on reverse sear lately though.

 

[dademoss]

Tonight was a bratwurst for me, Lori was out horseback riding all day and will scavenge her dinner later.

Tomorrow I think will be turkey 16 bean soup, should have a few leftovers for later.

 

[Haertig]

I have always wanted to try that!

The dedicated Sous Vide gadgets that you can buy that look like wands are a two-part thing: One part is the heater that maintains a precise temperature, and the other part is a small impeller that circulates the water to mix things for an even temperature everywhere.

The Instant Pot only heats the water and maintains a precise temperature, but doesn't circulate it. However, I didn't have any problems with the Instant Pot's lack of a circulator. The Instant Pot comes with a little metal rack that you can put inside the pot, for steaming I think. But I put this rack in mine during the Sous Vide to raise the meat up off the bottom of the pot, where the heating comes from. And I also vacuum sealed the meat so there was no air in the package to make things float or keep the water from touching all sides of the meat evenly. The meat cooked perfectly evenly everywhere for me, so it appears that the lack of a circulator pump was a non-issue. the instant Pot instructions for Sous Vide tell you to either put the lid on, or leave it off - but don't set it halfway on or attach it to the hooks on the side that some versions of the Instant Pot have (mine included). I decided to leave the lid on when I was cooking. I figured that would be more efficient since heat would not be lost to the atmosphere like in an open pot. Also, in theory, the heater would not need to be switched on as often as it would with an open lid, making for a more precise temperature potentially.

Not all Instant Pot models support Sous Vide. Mine is the "Duo Gourmet" model, and it does support is (obviously!)

 

[hashbrown]

I came home to spaghetti and meatballs!

 

[hashbrown]

The dedicated Sous Vide gadgets that you can buy that look like wands are a two-part thing: One part is the heater that maintains a precise temperature, and the other part is a small impeller that circulates the water to mix things for an even temperature everywhere.

The Instant Pot only heats the water and maintains a precise temperature, but doesn't circulate it. However, I didn't have any problems with the Instant Pot's lack of a circulator. The Instant Pot comes with a little metal rack that you can put inside the pot, for steaming I think. But I put this rack in mine during the Sous Vide to raise the meat up off the bottom of the pot, where the heating comes from. And I also vacuum sealed the meat so there was no air in the package to make things float or keep the water from touching all sides of the meat evenly. The meat cooked perfectly evenly everywhere for me, so it appears that the lack of a circulator pump was a non-issue. the instant Pot instructions for Sous Vide tell you to either put the lid on, or leave it off - but don't set it halfway on or attach it to the hooks on the side that some versions of the Instant Pot have (mine included). I decided to leave the lid on when I was cooking. I figured that would be more efficient since heat would not be lost to the atmosphere like in an open pot. Also, in theory, the heater would not need to be switched on as often as it would with an open lid, making for a more precise temperature potentially.

Not all Instant Pot models support Sous Vide. Mine is the "Duo Gourmet" model, and it does support is (obviously!)

I'll give it a try!

 

[Pearl]

Making hamburger steaks with onion gravy. Mashed taters, corn, biscuits!