I can remember the days when most people did the same 7-10 meals every week, anybody else remember Prince Spaghetti Wednesdays? Prince had a whole advertising campaign based on it. My grandparents cook sort of alternated between whole roasted chicken if it was only them and a couple grandkids and a full on roast of beef on sundays after church [if they didn't load everybody up and head over to Letchworth State Park and the Glen Iris Inn. Fantastic spot, I can highly recommend seeing the falls sometime. Not sure if the food is still excellent or not.]
I do try to vary what we have for evening meals but sometimes I just want to make a single evening menu and follow it for a month or so *sigh*
This week -
spaghetti with meat sauce - I got a deal on almost ready to rot roma tomatoes that are perfect for making sauce, and it lets me resurrect a pound of ground meatloaf blend that is getting well aged from a meat sale on base about 4 months back.
asian glazed thighs - supposed to be skinless drumsticks, but again, I have thighs in the freezer with ginger glazed carrots on the side. Both are gingery and garlicy, and will go nicely with the ultra long grained indian basmati rice we have.
a funky egg noodle, bacon, onion and cabbage stir fry I found, looked interesting. *burp*
mongolian beef, the indian rice again but mixed with lentils for the fiber and taste.
cod a la meuniere with a tossed salad - a classic Julia Childs recipe.
Turkey McNuggets, homemade, with a cranberry dipping sauce and assorted raw veggies dipped in hummus, honey mustard sauce, and whatever salad dressings we dig out of the fridge that appeals.
We are having a final cook out, and doing steaks and baked potatoes with tossed salad before Rob wusses out because he thinks it is too cold to hang out on the deck.
I find that working with food blogs, I need to tweak down the sweet and salt a *lot* because most people were raised with convenience foods that have added sugars and salts, and their tastes go towards the heavy handed. We regularly cut down the soy sauce by subbing in mirin, and we have a custom sauce we make that combines soy, onion, ginger and mirin to thin out the whole shebang so it isn't like sucking down a salt lick. [you blenderize the bejebus out of 1 cup soy, 1 cup mirin, a whole large onion and a knob of peeled ginger the size of a ping pong ball, jar the mess and shake it every day for a week or so while leaving it in the fridge. Strain and bottle.]
I recently redid that apple bison chili by subbing pumpkin chunks for half the apples, choosing a very tart apple, and beef for bison and doubled the beans and it wasn't actually as deadly sweet. I still would not call it a chili, more of a hearty fall meat stew. I used half inch cubes of beef instead of ground meat and it improved the texture overall.
I do try to vary what we have for evening meals but sometimes I just want to make a single evening menu and follow it for a month or so *sigh*
This week -
spaghetti with meat sauce - I got a deal on almost ready to rot roma tomatoes that are perfect for making sauce, and it lets me resurrect a pound of ground meatloaf blend that is getting well aged from a meat sale on base about 4 months back.
asian glazed thighs - supposed to be skinless drumsticks, but again, I have thighs in the freezer with ginger glazed carrots on the side. Both are gingery and garlicy, and will go nicely with the ultra long grained indian basmati rice we have.
a funky egg noodle, bacon, onion and cabbage stir fry I found, looked interesting. *burp*
mongolian beef, the indian rice again but mixed with lentils for the fiber and taste.
cod a la meuniere with a tossed salad - a classic Julia Childs recipe.
Turkey McNuggets, homemade, with a cranberry dipping sauce and assorted raw veggies dipped in hummus, honey mustard sauce, and whatever salad dressings we dig out of the fridge that appeals.
We are having a final cook out, and doing steaks and baked potatoes with tossed salad before Rob wusses out because he thinks it is too cold to hang out on the deck.
I find that working with food blogs, I need to tweak down the sweet and salt a *lot* because most people were raised with convenience foods that have added sugars and salts, and their tastes go towards the heavy handed. We regularly cut down the soy sauce by subbing in mirin, and we have a custom sauce we make that combines soy, onion, ginger and mirin to thin out the whole shebang so it isn't like sucking down a salt lick. [you blenderize the bejebus out of 1 cup soy, 1 cup mirin, a whole large onion and a knob of peeled ginger the size of a ping pong ball, jar the mess and shake it every day for a week or so while leaving it in the fridge. Strain and bottle.]
I recently redid that apple bison chili by subbing pumpkin chunks for half the apples, choosing a very tart apple, and beef for bison and doubled the beans and it wasn't actually as deadly sweet. I still would not call it a chili, more of a hearty fall meat stew. I used half inch cubes of beef instead of ground meat and it improved the texture overall.
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