Fending for oneself is the rule of the day here. There are enough leftovers and assorted other options for everyone to forage successfully. Back tomorrow for another episode of cooking in quarantine!
Tonight, just wanted something familiar, an old standby we have for dinner a couple of times a year- bacon and egg sandwiches with some sliced onion , dill pickle, and mayonnaise. French fries on the side.
Tomorrow night we’ll split a ribeye,and have a baked potato and salad with it.
Hope everyone has a great weekend!
Meatloaf, Bob Evans mashed potatoes and Brussels Sprouts tonight.
Pretty easy. I’ve always used the old red plaid Betty Crock Cookbook for meatloaf, except I cook for 2 hours and increase the ketchup sauce on top.
^^ Have we talked about this before? Those Bob Evans mashed potatoes are WORTH it - especially if you have just a couple people eating. I always have a package in the refrigerator for a quick dinner.
This is all making me hungry!
I cleaned out the refrigerator after work today. Felt good to do that.
Tonight D2 and I are having big salads using some of the odds and ends of veggies, cheese and such from the refrig clean out. H will have some leftover enchiladas from Cinco De Mayo.
Big salads are among my favorite meals! I have SO many items in mine!
Love big salad for dinner!
Thx to those having potatoes and French fries. I forgot I was out and need to add to my grocery list. Have a pick up scheduled for Saturday evening.
@abasket We are doing the big salad for dinner tonight and using the rest of the rotisserie chicken.
Vegetable Thai curry tonight with a big salad. We’re on the vegan side of pescatarian, so most of our daily meals are pretty simple and include a lot of salads and raw ingredients.
Today was clean out the veggie drawer day. As such dinner was grilled pork chops, roasted fennel, steamed broccoli and carrots, and a corn, tomato, pepper and cabbage salad with jalapeño and lime dressing. S little incongruous, but all tasty?.
We did a clean out too. Steaks from the freezer in danger of freezer burn. Cucumber blueberry salad before they go bad. Asparagus and mashed potatoes from last market box.
Most days, a big salad is my 1st meal of the day (only eat lunch and dinner).
Last night I made a moqueca - a Brazilian fish stew with coconut milk. It’s a favorite recipe of ours. Super flavorful and bright tasting. I usually make it as written with cod and shrimp but this time I made it with cod ($7.99/lb) and those sea scallops I got on sale for $9.99/lb. The scallops were HUGE and delicious!
Give the recipe a try sometime if you like seafood. https://www.americastestkitchen.com/recipes/10603-brazilian-shrimp-and-fish-stew-moqueca
@doschicos recipe is behind a paywall. What are the ingredients?
@HMom16 Here’s the same recipe.
I made black beans and rice and served it with leftover Carne Asada (Milk Street Kitchen recipe) from a few days ago. I liked the leftover meat better than the original.
I decided to clean the inside of my fridge—I usually clean the shelves and the door (stainless steel), but figured I would take everything out and put the food in a cooler with ice on the deck.
Yikes!! The virus could have been living in my fridge. I took out all the shelves and drawers and also wiped down the inside. I got rid of lots of outdated stuff (had fish sauce from 2015)! It was a 4 hour project, but it looks beautiful!!
That’s how I feel about my cabinets, @Bromfield2! Emptied and cleaned about a month ago and they still give me pleasure when I open the doors and see things organized and visible. It’s made it much easier to make shopping lists for my weekly forays since I know what’s available in the cabinets.
Today I made my weekly challahs and they are currently in the oven. The house smells great. Dinner will be chicken Milanese with an arugula/tomato salad and roasted tomatoes for my D. Yesterday’s brownies are almost gone…amazing how quickly 5 people can “pick” at a pan of gooey, salty chocolate brownies!
Need some help folks-- we ventured out to the store and I bought a ginornous beef tenderloin (as in about 4.5 lbs) as it was on sale. Suggestions for how to cook it?
Also, I saw some yeast on a top shelf so reacked up for it and it turns out to be pizza crust yeast. Whats the difference? Can I use it to make a gabuette or something along those lines? Wasnt there an easy baguette recipe in this thread somewhere?
Can you freeze half the tenderloin for another time? I love horseradish cream with it.
@jym626 , my MIL found this beef tenderloin recipe decades ago. Hers was the best I’ve ever had and she gave it to me. I couldn’t believe it, and either will you! I wish you could have a slice because I know it sounds impossible it would be good.
Mix one onion soup mix packet with a bottle of Teriyaki marinade. I always crush the flakes while it’s in the pack. Put your tenderloin in a gallon baggie with the marinade mixture. Refrigerate 24 hours, turning as you think of it.
Bake on a foiled lined cookie sheet for 50 minutes at 425.
Let sit for 10 minutes cover with foil.
Filet Mignon is tenderloin. I’d cut filets out of the smaller end of a large tenderloin and freeze those for another time.
Tenderloin and horseradish are a great pairing. This is my go-to tenderloin recipe. I cut the amount of black pepper in half. Way too much as the recipe is written.
https://www.epicurious.com/recipes/food/views/beef-tenderloin-with-garlic-horseradish-cream-230745
Thank you both. Will do!
Thanks. Yes, I am aware that tenderloin is used for filet mignon. It is a great cut of beef. We do it simply . Rub some oil onto it, cracked pepper, kosher salt , garlic, rosemary, sear. Not something to overcook. Enjoy your tenderloin, @jym626 ! That is a real treat, something we usually have just for Christmas!