Happy International Women's Day ladies! What are we all cooking today?

K

karennoca

Well-known member
I am making a quick bread which has steel cut oats as one of the ingredients. Plus, adding apricot preserves to butter to put on the toasted bread.

Last night I cooked this old family recipe, which we love, love. I used a better wine, and added dried oregano and one Chipotle pepper with adobo sauce to the tomato mixture. I also used Pomi boxed tomato sauce from Italy, which had small chunks of tomato pieces. I loved this new addition. The sauce was to die for. We have leftovers for tonight. Always better the second night.

http://whatscookingamerica.net/KarenCalanchini/PorkChopsBurgundy.htm

 
Pork Tenderloin roasted in a baguette, smashed cauliflower, grn beans, apple custard pie

Nephew from Maui coming over today and it is his birthday.

 
Mmm what exactly is apple custard pie? dd is a huge fan of vanilla and apple pie. This may be

something up her alley. Care to share?

 
First time trying for me- it is an Emeril recipe

I found a lot of custard versions that just have crumble on top but this one uses a top crust- I have made apple pies in the past where I have just poured cream through a small hole in the top crust near the end of baking but this has a true custard which intrigued me.

http://abcnews.go.com/GMA/recipe?id=7036088

 
After coming off of flu for the last week, last night I made just

plain old bbq'd chicken on the grill. I used skinned chicken thighs, commercial bbq sauce, white rice seasoned with Mrs. Dash and a radish-cuke-cauliflower-sugar snap pea-red onion salad. The chicken and rice tasted so delicious. The first real food that I had eaten in days. I am having it again for dinner tonight. The temperature is 66 degrees outside which feels so wonderful.

 
All of your meals sound good! I am serving Costco rotisserie chicken, with either

mashed or roasted Yukon Gold potatoes (love those things!), and some roasted asparagus.

 
That sounds delicious - please give a report after you try it. I prefer apple pies with a precooked

filling, and the custard with this sounds heavenly!

 
garlic bacon pot roast

Garlic-Bacon Pot Roast
Garlic-Bacon Pot Roast
Read Reviews
11 users rated this recipe an average rating of 5.0

Makes:
8 servings
Serving Size:
ounces meat, 2/3 cup vegetables
Prep:
20 mins
Bake:
2 hrs 30 mins to 2 hrs 45 mins 325°F
Cook:
30 mins




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Garlic-Bacon Pot Roast
Ingredients
3
pounds beef chuck pot roast
1/2
teaspoon kosher salt
1/4
teaspoon freshly cracked black pepper
2
tablespoons olive oil
6
slices applewood smoked bacon, diced
1 1/2
cups coarsely chopped onion
8
cloves garlic, smashed
1
14 1/2 ounce can reduced-sodium beef broth
2
tablespoons snipped fresh thyme
1
tablespoon snipped fresh rosemary
3
medium carrots, cut into 2-inch pieces
10
small red and/or yellow new potatoes, quartered

Fresh thyme sprigs
Directions

Preheat oven to 325 degrees F. Trim fat from meat; season with salt and pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
Add bacon to oil in Dutch oven. Cook until browned, stirring occasionally. Transfer half of the cooked bacon to a paper towel-lined plate; cover and chill until serving. Add onion and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast to Dutch oven. Add broth, the 2 tablespoons thyme, and the rosemary. Bring to boiling. Cover; transfer to oven. Bake for 1 3/4 hours. Add carrots and potatoes. Bake, covered, for 45 minutes more or until meat and vegetables are tender.
Transfer meat and vegetables to a platter; cover to keep warm. Skim fat from liquid; strain liquid through a fine-mesh sieve into a bowl. Return strained liquid to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and thyme sprigs.

Nutrition Facts
(Garlic-Bacon Pot Roast)

Per serving:
441 kcal cal.,
22 g fat
(7 g sat. fat,
3 g polyunsaturated fat,
10 g monounsatured fat),
129 mg chol.,
547 mg sodium,
15 g carb.,
3 g fiber,
3 g sugar,
44 g pro.

 
It was dosa night in our house

A local Indian grocery has ready-to-use dosa batter and frozen mint chutney.
I cooked up a mixture of veggies and some red lentils that made the filling. We topped them with the chutney.

 
Traveling, but

I’m traveling at the moment in on the Florida coast and visited St. George Island today. Today has been raw oysters and grilled shrimp. Last night I prepared sautéed grouper cheeks. Delicious. No more cooking until I get back home Tuesday evening.

 
It was really good- but there were adjustments to the rec to make it come out good

What happened is that the apples gave off so much juice that I had trouble forcing the custard into the pie. I sautéed the apples more than 3 minutes to get some of the juice out as I knew that would happen- and I did not pour the juice into the pie- but still there was a lot of juice during baking. The custard addition was wonderful. The custard set up perfectly although I will say I baked about 10 minutes longer than the recipe called for. The flavor was delicious and the top crust flaky. I served with good vanilla ice cream, omitting the dusting of powdered sugar on the pie. I will make it again.

 
I made a big lunch for some ailing friends, paella with lots of prawns,

chicken and hot smoked salmon. I added Chinese dried sausages because we are all eating down the pantries and despite the wrong flavor profile it was good!

 
I had leftover veggie lasagna, but baked up some meatloaf and roasted veggies for DH

He likes hot lunches at work and this was the request for Monday's lunches. He has an 18 hour day and has to take double.

 
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