What's Cookin'?

[The Mastiff]

A large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.

[James Y]

A large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.

When I lived in Taiwan, soup was traditionally a part of every meal. In many instances it was the only liquid that was served with the meal.

Jim

[The Deacon]

A large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.

Sounds delicious, Joe. I solved the "too much food" issue by investing in an upright freezer. Most of the things I enjoy for dinner freeze well, so when I make one of them, I make enough for at least 6 meals. Just portioned out 15 meals worth of pulled pork that I'd cooked overnight in the slow cooker.

[Sumdumguy]

Fried steak cutlet, with a reduction, over rice.

Quick, easy, wife approved!

[SG89]

Yum!

[Sumdumguy]

Thanks, my wife loved it. I didn't think the sauce matched well with the beef, personally.

Next time, I'll make the glaze heartier and less acidic.

[cabfrank]

Spydergirl88, thanks. My first attempt wasn't exactly a failure, but I have much to learn. Also, I had boneless breast to work with, which would not have been my choice, but...here is late Sunday dinner. Perhaps most importantly, the ARK is a little beast!

[SG89]

Looks good!

[PineyBoy]

We made meat balls yesterday. From 8am to 4pm we made gravy. So, tonight it’s pasta with meatballs. Lunch tomorrow is meat’a ball sandwiches. You got a problem with that?

[flasharry]

Last night...
homemade Polenta with garlic and Parmesan cheese, Italian sausage, and sauteéd green and red peppers with mushrooms and onions.

[SG89]

Mmmmm

[Sumdumguy]

Last night...
homemade Polenta with garlic and Parmesan cheese, Italian sausage, and sauteéd green and red peppers with mushrooms and onions.

Nice! I almost made polenta the other day, but my wife requested I make garlic butter pork chops again.

[JuPaul]

Last night...
homemade Polenta with garlic and Parmesan cheese, Italian sausage, and sauteéd green and red peppers with mushrooms and onions.

Nice! I almost made polenta the other day, but my wife requested I make garlic butter pork chops again.

Mmm...those both look great! I've got pork chops in the freezer right now...what's your recipe?

[Sumdumguy]

Edit: this was using boneless pork loin chops, that were about 3/8" thick.

1tbs butter per chop.

Melt the butter, mix in 1 tbs minced garlic.

Salt the chops

Pre heat oven to 350

Brown chops for maybe a minute on each side.

Pour garlic butter on top of each chop and then place the pan in the oven.

Cook for about 8-10 minutes. You can check temp, I just take out the thickest one and slice it open. If it's glistening and pink, put it back in for 2 minutes.

You want it to be a dry, light pink color. Almost white.

Pull the chops, set them to the side.

Put the pan on the stove, over medium-high heat.

Mix flower into the pan until you make a paste. Brown the paste a little bit.

Slowly pour milk into the pan. I couldn't tell you the amount, I just eyeball it to about 1/3 the pans depth.

Cook it till it thickens, stirring regularly.

Salt to taste.

Combine, enjoy!

[Sumdumguy]

Sometimes, simplicity is the key ingredient.

[JuPaul]

Edit: this was using boneless pork loin chops, that were about 3/8" thick.

1tbs butter per chop.

Melt the butter, mix in 1 tbs minced garlic.

Salt the chops

Pre heat oven to 350

Brown chops for maybe a minute on each side.

Pour garlic butter on top of each chop and then place the pan in the oven.

Cook for about 8-10 minutes. You can check temp, I just take out the thickest one and slice it open. If it's glistening and pink, put it back in for 2 minutes.

You want it to be a dry, light pink color. Almost white.

Pull the chops, set them to the side.

Put the pan on the stove, over medium-high heat.

Mix flower into the pan until you make a paste. Brown the paste a little bit.

Slowly pour milk into the pan. I couldn't tell you the amount, I just eyeball it to about 1/3 the pans depth.

Cook it till it thickens, stirring regularly.

Salt to taste.

Combine, enjoy!

Awesome- gonna try this tonight!

[Sumdumguy]

Awesome- gonna try this tonight!

Let us know how it works out. :)

[SG89]

I've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.

[Sumdumguy]

I've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.

I LOVE a good pot of beans...

A pan of Jiffy cornbread to go with it and I'm set!

I'm thinking Swiss steak and potatoes tonight, but I'm not sure. I guess we'll find out when it happens.

[SG89]

I've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.

I LOVE a good pot of beans...

A pan of Jiffy cornbread to go with it and I'm set!

I'm thinking Swiss steak and potatoes tonight, but I'm not sure. I guess we'll find out when it happens.

Sounds good :)