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  #26  
Old 09-11-2019, 01:35 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

The Warden would always work the blood back into the ground beef...... I couldn't watch ..........
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  #27  
Old 09-11-2019, 01:47 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
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  #28  
Old 09-11-2019, 03:41 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by Embryodad View Post
I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
I package my ground beef the same way. But I don't put in water to thaw.
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Old 09-11-2019, 03:50 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Brunch was egg salad with lettuce on toast.

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  #30  
Old 09-11-2019, 04:00 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

This is a quick and easy meal to put together. Simple ingredients, simple prep - the taste of course relies on a good chunk of ham and the blend of cheeses. Yukon Gold potatoes are also a significant flavor in the dish.

preheat oven to 350'F / 175'C

for a 9x9 casserole (23x23 cm) you'll need:
- one pound / 500 g of Yukon gold, washed and sliced. for the small quantity, slicing by hand is not much fuss. I don't peel them.
- 5 ounces by weight / 150g ham slice
I used a 1/4" thick (6 mm) slice of a sweet smoked ham - trimmed and diced fairly small.
- 6 ounces by weight (170 g) - total - mix of cheddar + Monterey Jack in a large grated size.
- medium size sweet green pepper, diced
- medium size onion, diced
- salt & fresh ground black pepper
- olive oil

wet the casserole with olive oil, arrange bottom layer of sliced potatoes.
salt & pepper to taste.
add ham, green pepper, onion.
sprinkle with just under half the cheese - which acts as a 'glue' for the ham/pepper/onion mix.
top with another layer of sliced potatoes.
cover with remaining cheese.

bake at 350'F for 50-60 minutes; check potato slices for doneness.

pix of assembly:


pre-post bake:
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  #31  
Old 09-11-2019, 04:25 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by lilbopeep View Post
I package my ground beef the same way. But I don't put in water to thaw.





Me too ! Bulk / One Pounders / thaw in Tupperware in fridge.......
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  #32  
Old 09-11-2019, 04:45 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by Luckytrim View Post
Me too ! Bulk / One Pounders / thaw in Tupperware in fridge.......
The water thaw is fast, and just before I cook with it.
If I am to use it the next day, then I do the reefer thaw.
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  #33  
Old 09-11-2019, 05:06 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by ChowderMan View Post
This is a quick and easy meal to put together. Simple ingredients, simple prep - the taste of course relies on a good chunk of ham and the blend of cheeses. Yukon Gold potatoes are also a significant flavor in the dish.

preheat oven to 350'F / 175'C

for a 9x9 casserole (23x23 cm) you'll need:
- one pound / 500 g of Yukon gold, washed and sliced. for the small quantity, slicing by hand is not much fuss. I don't peel them.
- 5 ounces by weight / 150g ham slice
I used a 1/4" thick (6 mm) slice of a sweet smoked ham - trimmed and diced fairly small.
- 6 ounces by weight (170 g) - total - mix of cheddar + Monterey Jack in a large grated size.
- medium size sweet green pepper, diced
- medium size onion, diced
- salt & fresh ground black pepper
- olive oil

wet the casserole with olive oil, arrange bottom layer of sliced potatoes.
salt & pepper to taste.
add ham, green pepper, onion.
sprinkle with just under half the cheese - which acts as a 'glue' for the ham/pepper/onion mix.
top with another layer of sliced potatoes.
cover with remaining cheese.

bake at 350'F for 50-60 minutes; check potato slices for doneness.

pix of assembly:


pre-post bake:
This does sound good, and easy- but don't you need to add a little milk, so it doesn't dry out?
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  #34  
Old 09-11-2019, 05:11 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by Embryodad View Post
I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
pretty much the same way here too- Pressed flat in 1 qt. Zip Lock bags. I usually just let the hamburger sit on a dish in my Micro wave. If I am in a rush; I'll use the quick defrost on my Micro wave.

taco's tonight-
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  #35  
Old 09-11-2019, 06:09 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

...add milk....


that would be in the 'normal' category - but none was called for, so I didn't.
a garden green pepper and tasty ham really carry the freshness in the dish.
I used yellow onion - but shallots are on my 'hold my knife' bag of tricks.



I think the trick is (a) enough cheese and (b) "gluing" everything together with the cheese spread throughout.


plus, Yukons - especially in the "new potato season" - have a fairly high water content. milk/cream usually "soaks" into 'other' types of potatoes, perhaps the Yukon Gold is more important than advertised?
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  #36  
Old 09-11-2019, 06:26 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

This piece wasn't nearly as good as the first one, and I knew it wouldn't be.... all of that bleeding robbed it of flavor, plus I used the Air Fryer instead of the oven... let it go a bit longer than I should have so it was close to a medium...... I will never freeze good cuts of meat again ! I'll shop that morning for the Steak I'm cooking that evening.....


Filet Mignon ; Quick-sear, all sides, then Air Fryer 11 minutes @400.... Baked (Nuked) small russet, Green Beans with Minced Onion and Bacon bits on a bed of Lefty Corn, simple Salad...


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  #37  
Old 09-11-2019, 06:47 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Chowder, for some reason I can't see your pictures.
I see blue boxes with the image host name.


Had the shrimp won ton stir-fry, and iced tea.
It's always presented just as it looks on the menu, and is delicious.
Wanted to get some pics, but my normally angelic Elaina was being a little demon lol
She wanted to colour on the kids paper place mat, instead of eating her chicken alfredo.
I took the art supplies away until she ate half.
The folks sitting around us got free entertainment!
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  #38  
Old 09-11-2019, 07:02 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

nadda klew . . .
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  #39  
Old 09-11-2019, 07:12 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

the was advertised as a Caesar White Bean Salad....
dressing is Greek yogurt, lemon juice, garlic, Dijon, grated parm, lotsa' fresh basil, s&p + olive oil.
I had big doubts about the lack of anchovy - but methinks the yogurt twang got it amazingly close.
not bad, but a proper mix of greens is needed - and not really specified...


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https://www.savoryonline.com/recipes...n-caesar-salad
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  #40  
Old 09-11-2019, 07:18 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Ahhh yes, there it is.
Fantastic!
The salad ain't bad either.
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  #41  
Old 09-11-2019, 07:38 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Peep, do you have the recipe posted somewhere for the sausage/spinach pie?

Chowder, I love the look and sound of that casserole and the bean Caesar salad!

Lee
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Old 09-11-2019, 11:03 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Taco's! That was a couple slices of Mozzarella over the beans.
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  #43  
Old 09-11-2019, 11:28 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Had stuffed peppers Mommy T made.
They hit the spot.....
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  #44  
Old 09-12-2019, 09:44 AM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

I'm gonna have to have Filet Mignon another three times in the next couple of weeks, to get them out of the freezer........... but no today.....


I'm thinking my favorite mussels dish............
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Old 09-12-2019, 10:46 AM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

I'm thinking of Smoked kielbasa, with potatoes au gratin. Think I seen a pckage in the food pantry. If not, then it will be noodles with butter.
Just cooking for myself. Tina took her uncle to the casino in Bethlehem, PA for the day.
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  #46  
Old 09-12-2019, 12:11 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Breakfast - Hub and I shared this half each.

Scrambled eggs on a buttered long roll with tomato slices.

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Old 09-12-2019, 01:03 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Quote:
Originally Posted by QSis View Post
Peep, do you have the recipe posted somewhere for the sausage/spinach pie?

Chowder, I love the look and sound of that casserole and the bean Caesar salad!

Lee
Here you go Lee.

Peep's Sausage & Spinach Pie
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Old 09-12-2019, 06:15 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Steamed Mussels in a tomato-Basil-Garlic Broth, over #8 Pasta, Side Salad with Thousand Island Dressing


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Old 09-12-2019, 07:02 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

Lucky, you are one hellava cook!

Lee
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Old 09-12-2019, 07:06 PM
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Default Re: What We Are Eating Sunday September 8 - Saturday 14

In bursts, QSis .... In Short Bursts, LOL



Now, I need somebody here to pull me away from the table..........




(Matter of Fact, I may have that somebody soon... SHHHH !)
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