So...whats for dinner?

Vivian,

I have been wanting to try this recipe from America's Test Kitchen/ Cook's Country. http://www.cookscountry.com/recipes/Chuck%ADRoast%ADin%ADFoil/27308?extcode=L3KN3AA00 They even have a video on how they make it that you can watch. Haven't gotten around to it yet but have made many of their recipes and have not had a bad one yet!

I have made this one http://www.simplyrecipes.com/recipes/pot_roast/ and thought it was really good!

7 pounds is a pretty big roast. These may need to be split into 2 batches or adjust the cooking time accordingly!

Hope this helps!

Carole,

Brining the turkey does not make it salty at all. In fact, there is still less salt than a low sodium commercial product. The salt simply allows the flavoring of the brine to permeate the meat. That whole osmosis thing we learned about in high school.

School photos are one of the greatest rip-offs of all time. My mother refused to ever buy them. I, remembering how much that disgusted me, did buy, but I never found them particularly useful. My mother-in-law is the only person who liked getting one.

Will get to work on chuck roast next. I usually grind those for burgers!

*susan*

Carole,

Do you have Kitchenaid Pasta set with the Ravioli attachment or do you do them by hand? I've been eyeing a set on Amazon and, if you have the attachments, would love to know if you like them!

Moon,

Good point on the photo retakes! Sometimes they are held within just a few days of the photos coming home.

Nancy,

I posted a recipe for Cuban style black beans way back on page 24 that's pretty good. Not sure if that's the style you're looking for.

Thanks, I reading all recipes and trying to decide.

Did I mention I'm Cuban, never too much food. I actually discovered market fresh market and chuck roasts were on sale.

I have 2 boys who eat like food is going to end tomorrow. I pack lunches for them and my SO , so good gets eaten. I am also freezing at least 2 portions when I cook for quick meals. I use a Pyrex and it goes from freezer to defrost to oven and the food tastes great . No freezer burn like plastic or ziploc . After I discovered this I wait for sales and have been buying them for my freezer . I marinate my meats/ chicken breast after I buy and store them Pyrex . Red lids for meat, hamburger, blue for chicken, green fish, white for cooked I tape a note with what it is and how to reheat or cook because memory a bit fuzzy and in case one of my kids / SO needs to do it. Although I try to market every few days and but fresh. Sometimes larger portions are cheaper or sale items.

Plus my freezer looks so organized, when I can buy more, I'll work on fridge. Then kitchen cabinets. I love how everything looks so organized in magazine pics of cupboards. And glass is more expensive but last much longer than plastic and no odor or staining issue with sauces.

Trader Joes is my new favorite market but for meats Market Fresh is awesome for variety but very exp. I buy their sale items and plan around them.

Thanks again and if you all ever need a recipe for anything Cuban , just let me know.

Happy Cooking,

Vivian

Thank you all,

Chuck Roast in oven. I combined a few recipes and tweaked. I  carmelized onion,carrot  then red and green peppers ,garlic and mushrooms . Cooking in wine as I had no stock or beef broth. Need to get those for future. I'l llet you all  know in several  hours.

I think I'll serve with potatoes, maybe mash. I'm going to find a recipe I saw earlier for a cake and I think I have all ingedients. Must be the steroids.

Vivian

Vivian - sounds yummy and I know it will be.

Pork tenderloin here, just the one 1.15 pounder. Out of onions, shameful. It is a "peppercorn" seasoned one from Hormel. Will prob. just bake it and maybe put an apple around it. Somewhere I have a really small roaster pan, chicken size. Wish I had some little red potatoes. Only the gigantic baker kind. Waiting for rain/possible storms later.

I hit one key and a whole post disappears. I wish I knew which key, darn it!

I do not own the ravioli maker but made my ravioli by hand. It was really quite easy. Two identical strips of pasta dough. Little spoonfuls of filling at regular intervals. Spray with water. Cover with the 2nd strip. Shape a little with your fingers. Cut with a ridged roller cutter. To be on the safe side, I also used a tiny fork around the edges. You can also use one wider strip of pasta dough and fold it over.

The Kitchen Aid pasta roller attachment works very well. It allows you to use both hands to handle the strip of dough as it lengthens.

Thank you, Laurie, for your "oreo" inspiration! I bought two very nice eggplants today and used up the left-over ravioli filling by making eggplant parmesan. I was already planning to make spaghetti sauce for tomorrow so I made an extra large batch and used some of it.

And partly thanks to you, Lacey, I bought kale at the farmers' mkt! So far I am not a great fan of kale.

Thanks to Susan, I'll try brining a turkey breast to roast for sandwiches. I know the processed meats are not healthy.

I looked at beef roasts today but beef is so much more expensive than pork that I bought a Boston butt roast for about half the price. I usually cut a chuck roast into cubes for beef soup or beef stew.

All this cooking I've been doing the last two days and we're having DH's request tonight, the EASY MEAL. Ribeye, baked potatoes and salad.

In addition to the kale, I bought okra and turnips today. I was wondering if anyone makes roasted turnips.

Also bought a loaf of multigrain bread from a family that grinds their own wheat.

Vivian, I would like very much for you to share some Cuban recipes that you cook.

Carole,

Thanks for the input on the Kitchenaid roller. I think I'll skip the package that includes the ravioli attachment if it's pretty easy to do by hand! Probably will get the one that has the roller and 2 cutter attachments...

Possible reason for the 'poof post'... If you start typing your response on a page, page back to read/respond to earlier posts you will lose your response. Not sure if it happens on the page back or when you try to return to the page you were on when you started your response.

Vivian,

My Mom is from Cuba and came to the states in the '50's! I grew up eating many Cuban dishes! Big holiday get togethers with relatives (many times prepared by the men). Great food and even better memories! Small world..lol!

I don't dare buy candy I like, but I do buy the little bags of pretzels. Not quite so damaging.

Susan,

Oh my, isn't that the truth!

Susan, I wonder if that peanut butter could improve the kale lol!

The candy display at the local grocery store is mostly things adults like.  We have a city rdinance against trick or treating except in the businrss district.  20+ years ago Fire Department proposed it. 

 We have almost no  street lights and no sidewalks in the residentual area.  Instead the Fire Dept hosts a party at the Convention center where local businesses and organizations set up booths with games and hand out candy.

The olive oil cake (lemon) was terrific and quite a hit.

I keep a bar of Belgin dark chocolate in my desk drawer ar all times!

My folks called trick or treating glorified begging.  None until I was in the second grade then two neighbors that ware good friends of my parents until I was in the sixth grade.  After that it was trick or treat for UNICEF and a  a party at the Church..