Wednesday, 3-22-2023, what are you eating?

[medtran49]

Midwestern hot dish tater tot casserole. Craig got to it before I could take a picture. It's got browned ground beef, onions, garlic, mushrooms, thyme, parm cheese, flour, milk and chicken broth, flour using beef grease to make a roux, then milk and broth to make a gravy, with frozen corn and green peas scattered on top of meat mixture, then the tater tots on top. It's either an ATK or Cook's Country recipe from last Saturday's TV line up.

It was good, but I will make some tweaks next time by adding some worchestershire, replacing some of the milk and chicken broth with beef broth, and using more garlic. Craig got seconds, added some worchestershire and said it was a lot better.

 

[Aunt Bea]

Crumby baked haddock and cabbage salad.

The last of the sugar free vanilla ice cream for afters.

 

[GinnyPNW]

We must be on the same wave link, @Aunt Bea! I'm making baked Halibut with carrots...and I grabbed some planned overs of twice baked taters from the freezer. Not too much work but should be as good as usual.

 

[Kaneohegirlinaz]

Stromboli

 

[Kaneohegirlinaz]

Midwestern hot dish tater tot casserole. Craig got to it before I could take a picture. It's got browned ground beef, onions, garlic, mushrooms, thyme, parm cheese, flour, milk and chicken broth, flour using beef grease to make a roux, then milk and broth to make a gravy, with frozen corn and green peas scattered on top of meat mixture, then the tater tots on top. It's either an ATK or Cook's Country recipe from last Saturday's TV line up.

It was good, but I will make some tweaks next time by adding some worchestershire, replacing some of the milk and chicken broth with beef broth, and using more garlic. Craig got seconds, added some worchestershire and said it was a lot better.
View attachment 64024

Copy Me That!

 

[Aunt Bea]

We must be on the same wave link, @Aunt Bea! I'm making baked Halibut with carrots...and I grabbed some planned overs of twice baked taters from the freezer. Not too much work but should be as good as usual.

Exactly!

My old Ritz cracker butter crumb-topped seafood is ready for the 400F oven in 5 minutes and on the plate in 10-15.

I think that I found the original recipe/method in a Yankee Magazine back in the 70s and have used it ever since with good results on fish, shrimp, and scallops.

Years ago, I would set it up and put it in the refrigerator until I was sure that everyone was on their last before-dinner drink!

 

[medtran49]

Copy Me That!

Please consider making the tweaks I mentioned. I also decided when I was making the changes to the recipe to add a little hot sauce.

Also, I made half for me and Craig, and I did all of the first part on the stovetop in a 12 inch skillet, then baked in the oven after I put the tots on.

 

[taxlady]

I baked a store bought Mexican meat pie for supper. I served it with a salad of curly lettuce, Boston lettuce, sorrel, rainbow chard, shaved red onion, corn kernels, and few haskap berries all with a new batch of vinaigrette. I also served some fingerling potatoes and whole wheat baguette with that. There was taqueria sauce (the stuff that looks like a blob of ketchup on DH's meat pie) and green, tomatillo salsa. The meat pie was good, but too sweet for our taste. It's a shame. We won't be getting that again.

 

[Kaneohegirlinaz]

Please consider making the tweaks I mentioned. I also decided when I was making the changes to the recipe to add a little hot sauce.

Also, I made half for me and Craig, and I did all of the first part on the stovetop in a 12 inch skillet, then baked in the oven after I put the tots on.

Mahalo, thanks @medtran49 , I missed that part, I was just so excited to see this dish, but I did add your "tweaks" to my Copy Me That-giving you credit for them too
What would you think of some shredded Cheese on top of the Tots? < edit - never mind, I think there's enough Parm in the "filling" >

 

[Andy M.]

We did take-out Chinese tonight.

 

[blissful]

Broccoli peach salsa steamed-fry. Over some veggie rice with some stir fry sauce.
I made a big batch of stir fry sauce to get us through the next month or so.

 

[Cooking Goddess]

We were supposed to have Chlopski Posilek for supper. However, by the time I got home from shopping, cut up the cabbage and kielbasa, and looked at the clock...I wrapped up the cabbage and bagged up the kielbasa while Himself headed down to our favorite pizza joint to pick up a chicken-broccoli-alfredo pie.

On the bright side, supper tomorrow night will take me less time to prep!

 

[Aunt Bea]

We were supposed to have Chlopski Posilek for supper. However, by the time I got home from shopping, cut up the cabbage and kielbasa, and looked at the clock...I wrapped up the cabbage and bagged up the kielbasa while Himself headed down to our favorite pizza joint to pick up a chicken-broccoli-alfredo pie.

On the bright side, supper tomorrow night will take me less time to prep!

The name is new to me but a variation of the cabbage recipe has been a staple over the years.

I add a splash of apple cider vinegar and a little sweetener.

I have to admit that these days I cheat and use a bag of coleslaw mix from the local Wegman's.

 

[dragnlaw]

thank you, CG - I've copied that recipe. Going to try and reduce for 2, but like Aunt Bea, I'm also going to try cheating with Napa cabbage.

 

[GinnyPNW]

We must be on the same wave link, @Aunt Bea! I'm making baked Halibut with carrots...and I grabbed some planned overs of twice baked taters from the freezer. Not too much work but should be as good as usual.

The taters got a tad dark due to the elsewhere mentioned quivering puppy...tasted fine though.

 

[msmofet]

Dinner last night was pan-seared pork chops (seasoned with my house blend seasoning and poultry seasoning), sauerkraut, onions, potatoes, fennel seeds, caraway seeds, and pork gravy. Simmered till potatoes, and pork, is tender.

 

[HeyItsSara]

hotdogs with fresh baked potato buns, potato salad and green salad.

 

[Cooking Goddess]

thank you, CG - I've copied that recipe. Going to try and reduce for 2, but like Aunt Bea, I'm also going to try cheating with Napa cabbage.

It keeps well, so if you like the taste of it you could have a ready supper for days and days and...

You and @Aunt Bea can omit the leek. They're pricey around here, so I no longer include one. We can't tell the difference. I sometimes use beer instead of water if I have an open bottle in the fridge.

 

[Aunt Bea]

It keeps well, so if you like the taste of it you could have a ready supper for days and days and...

You and @Aunt Bea can omit the leek. They're pricey around here, so I no longer include one. We can't tell the difference. I sometimes use beer instead of water if I have an open bottle in the fridge.

The cheapest place to buy leeks in my area is Walmart.

Usually around $2.00.

 

[taxlady]

The name is new to me but a variation of the cabbage recipe has been a staple over the years.

I add a splash of apple cider vinegar and a little sweetener.

I have to admit that these days I cheat and use a bag of coleslaw mix from the local Wegman's.

thank you, CG - I've copied that recipe. Going to try and reduce for 2, but like Aunt Bea, I'm also going to try cheating with Napa cabbage.

That is not cheating. It is doing what Jacques Pépin refers to as "letting the store do the prep work". Think of the supermarket as your sous-chef.