What did you cook today?

Freudian slip! LOL I use the p for that But I like the B insinuation, I'm going to start using it!

 

I need to use the p also. Capital or not it comes out ok

 

sliced up a pepper steak (inside round) into very thin pieces ...cooked them up good then smothered them with 3 cut up firm tomatoes and let it simmer with garlic..ketchup..soy sauce and fresh ground pepper

it was tastyliscious

 

I made a giant pot of jambalaya on Saturday that I'm hoping to stretch all week for work lunches. I'm not sure it's going to make it that far because it's amazing. I used a homemade broth that I liked enough to drink it straight for the simmering liquid, and it's probably the best batch I've ever made. I don't have pics, but here's the recipe:

2 tbsp oil or butter (I used olive oil)
1 medium onion, diced
2 stalks of celery (and some leaves if you have them), chopped
1 green pepper, diced
1 package andouille sausage, sliced into rounds (browning them beforehand improves flavorm but is optional)
2 teaspoons cajun seasoning
1 teaspoon chili powder
1 can diced tomatoes with green chiles
2 1/2 cups broth or stock of your choice (chicken is recommended)
1 cup uncooked rice

Saute the onion and celery until the onion is translucent.
Add the green pepper, sausage, and seasonings and stir-fry together to incorporate.
Stir in diced tomatoes and broth and bring to a boil.
Stir in the rice, cover the pan, lower heat and simmer for 20-25 minutes, stirring occasionally. Test the rice now and then to guard against overcooking.

It might not be the most authentic recipe, but it's sooooo good and easy. I might try some shrimp in it next time with the sausage. Never been super fond of putting chicken in.

 

I've never had jumbalaya but that sounds amazing!

 

Jambalaya is the bomb! I got a recipe off the inside of the Saags Andouille package that I made that came out good.

C/S,
Rev J

 

I might have to give you recipe a shot someday firefly!!!

Today I made a really simple red pepper tomato sauce to go over pasta.

 

Thanks, Secret. It's a little like my frittata but more a casserole, and with shredded zucchini instead of sliced, I've never used shredded. I'll definitely try this!

 

I highly recommend it. Let me know how it turns out if you do, especially if you go off-road and add your own enhancements!

Red pepper sauce sounds good. Did you use roasted red peppers in your sauce or just regular raw red peppers?

 

Just regular I was very lazy last night.

 

I've got a small pork loin in the crock pot. Hubby bought it pre-seasoned. I don't have to do anything to it.

That suits me fine because the sun is finally shining here and I'll just play in the yard until dark!

 

Okay, that little package pork loin was Hormel, Garlic and Onion.

Very Good! It's very tender and tasty.
Edit* - Too salty. I would recommend some plain rice or potatoes with it.

I'm having fermented cabbage with it.

 

I just made Monkey Bread and put it in the crockpot!

I can hardly wait! It's supposed to take 2 - 3 hours on low setting.http://centslessdeals.com/2013/09/gooey-crock-pot-monkey-bread.html/

 

I can't wait to hear how that turns out. Neat idea.

Tonight I made chicken soulvlaki. We like them as wraps so I bought soft flour tortillias had that with sliced tomato and cucumbers, tzatziki, tabboulieh and feta. Tasty and easy.

 

I let the monkey bread cook too long.

I think if you have a large crockpot, and the biscuit pieces just make a single layer, it doesn't take as long. The sugar was bubbling like crazy on the outer edge and I don't know for how long. The ones from the outer edge are really hard.

Next time, I'll keep a closer watch on them. It's a good idea and will work well.

 

I find slow cookers tend to run hot. Especially using the low setting for an extended cooking. My little crockpot has a "warm" setting and if I'm going to be cooking something for a long time, particularly if I'm cooking an overnight meal, I use that setting. It comes out perfect almost every time. Someone gave me that tip so I wanted to pass it along. It's saved a lot of meals for me that would have otherwise been ruined. I started using the crockpot a lot when I worked a job with late hours. I wasn't home to check on it and hated coming home to a near burnt meal. This technique fixed that problem. Nice to come home after a long day to dinner ready.

 

Thanks, Lucy! I'll try it.

I'm home but afternoons are busy with the grandkids and pets; that runs right up until dinner time.

 

I made noodles, a sauce from the pork roast drippings, and shredded the meat. Mixed it all together and Yum.

 

I had the butcher French two strip loin steaks which I pan fried in some butter. Sauteed red onion and grilled tomato halves that I marinaded in some balsamic topped with some cheese and basil. Lightly pickled using white balsamic and lemon olive oil some cucumber, red onion, celery and dill.

It was good.

 

I don't know if I've ever mentioned here, it's a long story, but hubby has zero teeth. Cooking for him is a challenge.