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After Friday I will have ingredients for several hearty, old-timey casseroles - I’ve really been craving them since it’s started to get chilly at night. We’ll get the fire pit going this weekend when GD is here. She and her GF can gorge on S’mores while my daughter and I enjoy a craft Pumpkin Ale. I love Autumn!
And they will go with the small piece of salmon I was overcharged for - $39.66 for a piece that was marked $9.60. Yes, I have complained and asked for a refund.
I see carrot fritters in the future, carrot salad, roasted carrots, mashed carrots, carrot cookies, pickled carrots, carrot soup and just plain old raw carrots which I love and more. Fortunately it is getting cooler, but not freezing, so they can stay on the balcony for a while as I figure out what to do with them. Perhaps some to R's horses.
Send, what is it about carrots???
Nacy and ITRR - I love cooking too. Good thing with all these carrots around!
Ana - that's cute!!!
Psue - getting the fire pit going sounds awesome. An aunt had a large lot and a fire pit. She used to buy flank steaks on sale and store them in the freezer, When she had enough she invited lots of us over and we cooked them on the grill over the firepit. Great memories!!!
WHAT?
You plant the carrot cake, then must dig it up?
I like the carrots that are served with Beef Wellington.
Sliced at a slant, baked/roasted with the beef and potatoes.
Great natural sauce.
Since that will never happen here, I put all the carrots in the crisper, outta sight, outta mind. I tried just baking the carrots one night, and reported here the outcome was they were spoiled left out overnight. Forgot to serve them.
I cannot stand at the sink and peel carrots.
This week I have an episode of gout with so much pain I cannot walk.
Reminds me, thanks. We could have carrots for dinner.
Golden, jumbo carrots, peeled, cut lengthwise, rubbed with coconut oil and sprinkled with a flaky salt, air fried until al dente’ and browned. Not a full meal but delicious. Would go great with your overpriced salmon!
How about cream of carrot and fresh parsley soup with a sour cream drizzle?
Split Pea soup with lots and lots of carrot ‘coins’?
Nacy, carrot cake with everything; coconut, pineapple, currants. Dense and dark, and whipped cream with a little sour cream or sheep cheese stirred in to brighten it; minimal powdered sugar. Oh.
A sweet vegetable, can help with inflammation.
Carrots, tumeric, ginger, lemon.
I have a good juicer, somewhere.
Do not need to peel them.
Always felt bad throwing out all of the solid-it looks like the ingredients of a pumpkin pie.
Peasuep,
You must be a good cook with those suggestions!
I draw the line at carrot juice. Someone I worked with once overdid it and came in with a good "tan" and orange palms.
Psue - the air fried carrots sound lovely. I don't have an air fryer yet. I tend to fall back on the things we had at home -fry pans, pots and an oven, though I do use my food processor. R is getting his turkey roaster out of storage for our Thanksgiving turkey. I've only ever used a regular oven. Cream of carrot soup would be great for R. I can't do the cream. I'm soaking peas tonight for pea soup - which will have carrots, and celery, and thyme and smoked beef a la newfie jiggs dinner leftovers (smoked ham hocks and salt beef - sort of a combination).
R had a strawberry, spinach, sliced almonds, croutons salad, brown rice and the salmon. I had munched my way through some strawberries, grape tomatoes and nuts while unpacking the groceries so I didn't need supper.
The new chocolate flavour today was 5 Chile Bullet. It does clear the sinuses.
Also, up until 2 months ago I had been without a real kitchen for almost a year. I’m out of practice and I am loathe to dirty my sparkly new range!
I'm actually cooking a roast later. They are often tough, so Internet says , to sear it on each side first, to hold the juices in, then cook it at like 180 for 3 hours.
I'm gonna try it.
nacy - I found a great recipe for the not so tender but not pot roast beef, https://www.spendwithpennies.com/perfect-sirloin-tip-roast/
I did a sirloin tip following it and the roast was perfect. Couldn't have been better.
I think my yellow split peas are too dry. I soaked them overnight and they didn't absorb all the water which they usually do. I'm simmering them without and veggies or seasonings to see if they will soften. I have had a few batches over the years which never did soften and had to be thrown out. Darn it!!!!
I once found a good trick online and I will share it here. I had slightly scorched some pea soup and found that a dollop of peanut butter takes away the scorched taste and doesn't affect the taste of the soup. Worked well.
Golden, who would have thought to put peanut butter into pea soup? But it makes sense in a weird, legume-y way.
I've tried the baking soda trick which I think has helped a little. If I know him he will eat the soup anyway.
psue -what surprised me about the peanut butter is that is took away any scorched taste which is hard to get rid of. It apparently works for soups, stews or chili. I have only ever tried it in pea soup.
A box of chicken stuffing, on the bottom, pork chops on top.
Bake in the oven
I wish are Thanks Giving was earlier, we go from Halloween, to Thanks Giving to Christmas.
Fall-off-the-bones ribs tonight and a baked potato for R. Strawberry, spinach, slivered almond's salad. Got some great strawberries this afternoon.
Roast sirloin tip, mashed potatoes, gravy, roasted carrots and onions, brussels sprouts. Cinnamon pb cookies for dessert. Due to my various issues I had the meat, gravy. carrots and tried brussels sprouts again. This morning I don't think the brussels sprouts were a good idea. 🙁
I used to have a cast iron stomach but no more. I tried coffee again after a week off and seem ok with it this morning. 🤞 The joys of aging!!!
I'm glad you got to drink coffee!!
Brussel sprouts are rough on the belly
I've been able to not absolutely hate my plant based protein shake, miss my boost but don't miss the stomach thing
I've still got lots of jumbo carrots, but getting into the second half of the 10 lb batch. They are one of the things I can still eat veggie wise.
Glad you found and alternative to boost.
Take it easy of you are tired already. Doesn't matter what time it is.
I am half Greek so I remember this from the past. My father and his parents were wonderful cooks and I spent alot of time around them when younger. This stew also has a unique combination of spices. I couldn't find my favorite Greek cookbook so I googled it. The main change I made was along with tomato paste I cut up small cherry type tomatoes although here in SC they sell heirloom ones that have mixed colors. I used those instead of canned tomatoes.
It goes well over orzo. Made it in the morning and let it sit. It was really delicious.
We were in the Preveza and Athens areas for about 1-1/2 weeks and never came across Stifado in the restaurants, so it could be a regional dish from elsewhere. In restaurants, those main dishes were served with copious amounts of french fries or mashed potatoes (or you could do roasted white potatoes in olive oil or orzo, which I love). We also loved Pasticio (a type of ground beef or lamb with bechamel sauce and bucatini pasta, then baked). Decadent and yummy!