I judge no one for how they deal with all this, so whatever works for you. My feeling is that since the steaks, chops, chickens etc. are all individually packaged and I’ve wiped them (and the box they came in) down with Clorox spray, and then they will all be cooked at a temperature that should kill any kind of virus, we’re all good here. No different than buying at the grocery store in my mind. And anyway, I live in a hotspot…within spitting distance of the original NY hotspot.
Using up more of that CSA box today. I made kim chi out of the gorgeous cabbage (not sure what variety it was - tight, round head like standard green cabbage, but the individual leaves had ridges and crinkles more like napa cabbage, so hoping it’s good in kim chi.) DS made dill pickles out of the included gerkhins and dill. I used a bit more of the dill to start some salmon curing into gravlax. There was still a lot of dill left after all that, so I planted it in the yard to bring butterflies.
Tonight’s dinner will be again salad - using up all the leafy greens in the box will mean a lot of salads the next few days - with a bit of leftover steak and corn salsa on top. The rest of the fam (2 boys and DH) aren’t as fond of salads as I am, so I’m trying to keep the peace by adding steak.
@conmama and @emilybee I just googled the recipe and saw that it was published in September 1995 issue of Bon Appetit, which makes sense because I had a subscription way back then - I wasn’t even married yet, just engaged. It can also be made with London Broil cut or top sirloin, but flank steak is most tender. I also use fresh rosemary from my garden, but dried works also.
I made a huge grocery store run for the first time in over two weeks.
Tonight we are having tortellini with leftover meat ragu Dh made over the holidays that I found in the freezer. We used some of it earlier this week but need to finish up. I now have lettuce so we will have a salad with it, and bought a loaf of sourdough bread. Dh has a sourdough starter going on the counter but we only have enough flour to probably make one loaf.
I’ve been relying on tried and true favorites but starting to get sick of the same old, same old. I need to go through my recipe books for some fresh ideas.
We had grilled flank steak last night - I bought a two pack from Sam’s and assumed we’d have enough leftover for steak salad tonight so it would be an easy dinner night. Nope, only about 5 slices left. ? My two teenaged boys were hungry!
Even before COVID, my H has ordered meets from Heritage Foods. They are a little pricey, but all the meat have tasted great.
https://heritagefoods.com
Making chicken pot pie tonight.
Woke up to a wee bit of frost on the ground and then it flurried for about 5 minutes a few hours ago - so it must be cold out and therefore pot pie weather.
My marinades are all variations of the ones posted - just a few wee differences in some ingredients.
I do my flank steak in Wishbone Italian dressing. It’s how my mom did it and I’ve just stuck with it.
I do sirloin in EVOO, balsamic vinegar, red wine and Montreal Steak seasoning.
For Porterhouse I just use salt & pepper.
This is what I use for pork chops:
1teaspoon onion powder
1⁄2teaspoon oregano
1⁄3cup olive oil
1⁄4cup lemon juice
1⁄4cup soy sauce
1tablespoon brown sugar
pepper
2pork chops
And for chicken:
¼ cup red wine vinegar
¼ cup soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced(or pounded)
I throw the marinades in large ziplock bag, add the meat, and let it marinate for a couple of hours.
@emilybee - I have used a similar marinade for pork chops. It’s lemon juice, brown sugar, soy sauce and some green onions. Delicious!
Thanks for the exact measurements, @emilybee!
Tonight was curried chicken salad from chicken leftover from last night on a bed of crisp lettuce from one of the local New England greenhouse growers. Husband ran out to to the transfer station today, went to pick up our order from the grocery store and stopped at Whole Foods to stock up on beer as you can’t order that with your grocery order. While at WF, they were just putting out freshly baked french bread so he got one of those as well and we had it with the chicken salad with Kerry Gold butter. Yum!
Oh, and it snowed here today twice as well - both in the morning and afternoon!
Funny reading about snow or frost or whatever…
Live in Dallas, and the whole world is GREEN and beautiful. Flowers blooming, trees full blown green, lawns gorgeous and lovely, and it’s hard to imagine the world is falling apart…
I had a pound of frozen shrimp, a bag of low carb pasta, and some butter and seasonings. Made a beautiful pasta dish. DH had one glass of white wine while I was cooking and he is now snoring, sound asleep. Will cover dinner in foil and see if he wakes up hungry…
I experimented tonight and it was yummy. I oven roasted cubed sweet potatoes, sliced carrots, and quartered red potatoes in olive oil and sprinkled with Montreal steak seasoning.
I fried onions, garlic, mushroom, and sausage.
I mixed them all together in the frying pan and poured on a sauce mix of syrup, dijon mustard, apple cidar vinegar, and red wine. Cooked for a few minutes for the veggies to absorb the sauce.
Even my 10 yr old liked it. 
So, I guess rice is my new favorite comfort food. Rice and beans, rice with chicken, rice with broccoli, you get the drift.
@Mom2aphysicsgeek , yum! What kind of syrup did you use?
I made a casserole yesterday - something I haven’t done in ages! Makes too much for empty nesters, but I just froze part of it for the future. It is chicken spaghetti, but I subbed in the turkey breast meat I had. It certainly isn’t as fancy as what many of you make, and it does contain processed foods, but it’s really tasty!
Chicken Spaghetti
4 cups chopped, cooked chicken meat (white meat or mix of white and dark - for ease you can use rotisserie chicken meat)
4 Tbs butter
1/2 green bell pepper, chopped
1 onion, chopped,
1 (4-ounce) jar sliced mushrooms, drained
2 cans cream of mushroom soup
1 cup milk (whole is best)
1 can Rotel tomatoes (tomatoes mixed with green chiles)
8 ounces grated Velveeta cheese
1 cup frozen peas
8 ounces cooked spaghetti (I cook in chicken broth and water)
Salt and pepper to taste
Sauté onion and green bell pepper in butter. Add mushrooms. Whisk together the two cans of cream of mushroom soup and milk, and add to sautéed ingredients. Add the Rotel. Heat thoroughly. Add cheese a little at a time, stirring until melted. Add peas, chicken, cooked spaghetti, and s&p to taste. Bake at 350° uncovered for 35 minutes or until hot and bubbly.
I’m experimenting today. Oldest son has a close friend who has Celiac and they’ll be sharing an apartment next year, probably cooking common meals. So DS has been trying to adapt some of our recipes to be gluten free. Today I’m trying a gluten free brioche recipe to see if it’s good. I don’t really have any experience with gluten free baking, so hopefully the recipe as written is good because I won’t have any clue if adjustments are needed. I mixed up the dough a bit ago and now it needs to rise for a couple of hours. Not sure how it’s going to turn out since it seems very sticky and not at all like the bread I’m used to making with wheat flour. Oh, well - time will tell.
@milee30, GF bread is hard to perfect. I have tried many variations on an egg dough and have yet to succeed, though my DIL appreciates all efforts. I find that substituting GF flour (usually one of the one-to-one blends) in any kind of quick bread (banana etc.), brownie, or cake recipe works well. That wet, sticky texture of GF bread dough makes it hard to work with, in my experience.
Today I made non-GF challah and think I left the dough too wet because it’s got all sorts of nooks and crannies that really shouldn’t be there. It also rose beautifully until I tried to braid it and now I have two rather flat loaves. Every week it’s different…by the time we’re released from shelter at home I should have it perfected!
Dinner tonight is a chicken from my DeBragga order cooked per this recipe: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/. I don’t have cabbage but I do have brussels sprouts and potatoes so we’ll see how it goes.
Tonight is a chicken tikka masala over rice with a cucumber, tomato and onion salad.
@runnersmom - the GF brioche is out of the oven and I see what you mean. The texture is more like a quick bread - very moist and maybe slightly sticky, but it’s done; nice crust and good, consistent rise and crumb. The taste is actually pretty good (my expectations were low, so that helped.)
So, my friend just dropped off a huge fresh duck for me. She knows I like duck, and she was at a store and thought I would love to have this duck. LOL. I love duck but how do I cook a full duck? Please help.
I’d roast it…