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whats for dinner
I've been using my thermal cooker quite a bit this winter. My favorite meals have a chicken stock base - soups, stews etc. I have the 7 Liter Saratoga Jack thermal cooker, so it makes a nice size pot for many bowls of soups and stews. I've been using it like an old caldron. I cook the soups, eat some and return it to the thermal cooker where it stays relatively warm. A quick warm up on the stove and it's nice and hot for the next meal. My body is craving this quick, healthy food and so I have it for two or more meals a day.  Once a week I roast a whole chicken in my Aroma Turbo Oven, giving me chicken leftovers. I make my stock from two chicken carcasses cooked in the thermal cooker.
(2 likes)
Well, dinner tonight consisted of wild caught (by me) Alaskan Silver salmon (Coho) and home canned green beans from this past summers garden.
(2 likes, 1 apple)
Duck, turnip, red russian kale and peppers.

CJ- the local diet is even more bland than mine - especially during the drought, it is almost a mono-diet of maize.  Dried maize boiled with beans, maize flour made into porridge, maize flour made into ugali- something like corn meal mush or polenta (with no seasoning, just maize flour and water) roasted ears of maize...fried dried maize (corn-nuts!) deep fried maize doughballs.  Maize cooked every which way but Sunday.  If they are lucky, they cook up some green vegetable to dip their ugali (polenta-like mush) into.  Rich folks will eat their ugali with some beef stew.  I asked my husband what they were eating 100 years ago... and the answer was basically the same, except instead of maize, they used indigenous starches to make ugali - cassava, millet, sorghum, sweet potatoes. 
Wow Burra, that looks fantastic.  Can you share some of your favorite ways to cook duck?  We raise muscovies, but my cooking skills are kind of limited.  Usually we either deep fry or dry-roast it.  My husband insists something must be done to get the "oily flavor" out of the meat.
ok, not exactly dinner... we had frozen pizza together with the bread in the oven.


http://www.food.com/recipe/5-minute-artisan-bread-325571?photo=370894
(some nice person posted that link in another thread here)

i used 4 parts 550type flour and 1 part full grain wheat flour.

1 used 1 kg of flour and made this bread from approx. the half of the dough. the rest is in the fridge (as in the recipe) to be used for pizza and another, smaller bread.
taste is nice, a bit yeasty. but i probably took too much yeast and overproofed the dough a bit. higher temperature and a dutch ofen would have made a better crust, i think.



maureen,
did you check for chinese recipes for ducks? they make awesome stuff.
be blessed and good luck
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Yesterday's lunch was the watermelon and grape salad that I already posted in the vegan thread.

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And dinner was spicy pork chunks with watermelon rind.  I browned the meat over the gas stove in a cast iron pan, added the spices, stirred in the watermelon rinds (they were leftovers from the fruit salad - just take the green outer skin off and chop up the green/white fleshy bit), popped on the lid and stuck the whole thing in the solar cooker for a few hours.  Served with beetroot, apple and zucchini salad.

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We seem to have a bit of a glut of watermelon at the moment so I'm making up another salad today, maybe with a dash of lemon juice and a dollop of greek yogurt this time, then I'll freeze the other half of the melon for use in smoothies or desserts later in the year, and either freezing or dehydrating the rinds.  I think I need a bigger solar dehydrator for all this stuff that's arriving from the garden...
 
Burra Maluca wrote:We seem to have a bit of a glut of watermelon at the moment so I'm making up another salad today, maybe with a dash of lemon juice and a dollop of greek yogurt this time, then I'll freeze the other half of the melon for use in smoothies or desserts later in the year, and either freezing or dehydrating the rinds.  I think I need a bigger solar dehydrator for all this stuff that's arriving from the garden...

Have you considered pickling the rinds?
Very tasty buckwheat soup with mushrooms and dill )
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Mackerel with sweet potatoes and greens, mushrooms, garlic and coconut milk.

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I'm becoming a huge fan of home-grown sweet potatoes. The tubers don't seem to grow overly big here, but the amount of greens you get from a whole plant seems to be a perfect balance for the amount of potato. Plus they are lovely soft gentle greens even at the end of a hot, dry summer when even the galega is looking a bit worse for wear.
(0 likes, 1 apple)
A mostly rooty dinner tonight. Carrots, beets and rutabagas from the garden. Frozen peas from the store. (The rutabagas were simmered in butter, garlic and milk. Then whirred up in the food processor with cream cheese and smoked paprika. Turned out pretty good!) We made salad with lettuce I picked yesterday also but forgot to take a picture.

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Once a year meal, pork loin cooked in PAPA's
My trees finally produce their first good crop and I got them before the raccoons did.
So I finally got to make PAPA Pork.
Stir fry! with japanese red mustards & pak choy, but no cat.
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I'm a lumberjack and I'm okay, I sleep all night and work all day. Tiny lumberjack ad:

World Domination Gardening 3-DVD set. Gardening with an excavator.
richsoil.com/wdg





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Nov 24, 2017 00:36:13.