@doschicos What is a loaded baked potato salad? Thanks!
Tonight in homage to my mom we had Honey Baked Ham-slices were on sale-homemade potato salad using her recipe, and gazpacho with a glass of rose raised in her memory. Back to cooking a hot meal tomorrow.
@DeeCee36 this is the one I use:
https://www.seriouseats.com/recipes/2013/09/fresh-tomato-caramelized-onion-jam-recipe.html
It cooks down A LOT. This recipe made about 1 cup.
The way I make it is the usual potatoes with a combo of sour cream and mayo, crumbled bacon, finely shredded sharp cheddar, thinly sliced green onions, salt and pepper. It’s a family favorite.
We had jalapeno chicken salad on greens last evening. I had a lots of yellow squash that I needed to use and started looking for recipes. I made a yellow squash pie. It was surprisingly tasty. I was surprised. There was more sugar in the recipe than needed, but I’d make it again.
https://www.thespruceeats.com/yellow-squash-pie-3061459
have some leftover grilled kielbasa from the other night. Will make one of my favorites: https://www.keyingredient.com/recipes/1494595032/kielbasa-pepper-onion-and-potato-hash/
I like substituting spaghetti squash for string pastas but hate it when the squash is not al dente. I’ve played around with IP recipes and cooking times, but I think the pressure cooker is just too humid to produce the consistency I look for in pasta dishes—firm and slightly crunchy with no moisture.
So, I’ve been trying other methods and hit on this one last night that produced the perfect result:
http://portandfin.com/how-to-cook-the-perfect-spaghetti-squash/
I’ll never go back. This method produced long, firm strands that stood up to the sauce last night and reheating for lunch today. It takes a bit more time than the oven method I used to use and certainly longer than the IP, but worth it.
We had it with this sauce:
Place all into a pot and simmer for 20-30 minutes until the sauce is fragrant and a bit reduced:
- 28 oz can of crushed or diced fire-roasted tomatoes (or two 14.5 oz cans)
- 1/2 cup water
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (or less)
- 2 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
After the sauce has simmered, stir in 5 oz. Boursin cheese (I used garlic & herb) until melted and sauce is creamy. Serve over the al dente spaghetti squash.
^^^ Sounds yummy. I LIKE spaghetti squash but feel like I have it a couple times each fall and that takes care of me for the year.
Meatless Monday at my house. I made a quiche with broccoli, fresh corn, mushrooms, onion, various cheese and topped with garlic chives and basil. Tomatoes picked an hour ago from the garden sliced on the side with coarse salt.
Bought some sirloin steak when I did a quick small store stop last night. Cut it and marinated overnight so tonight I’ll do kabobs with mushrooms, onion, tomatoes and pepper (all from my garden except the mushrooms!) I bought a rice/quinoa/grain blend from Costco so maybe that on the side. That will be an easy dinner after work.
Big birthday month for us. First up was S22 last night: roast rack of of lamb with red wine reduction, creamed spinach, hasselback potatoes with black truffle butter, all served with Iron Horse Vineyards 2017 Pinot Noir. For dessert a salted caramel chocolate tart.
How about a nice Taylor Ham, Egg and Cheese on a Buttered Roll with S,P,K?
@BmacNJ the best. Only, it’s pork roll. 
@Rivet2000 sounds mouthwatering. I want to come eat at your house!
@DeeCee36 Pork Roll doesn’t exist in North Jersey?
ok, not cooking, but eating, nonetheless…
Had no inspiration for dinner and out of the blue a package was delivered. My friend shipped us a boatload of masala burritos from https://www.curryupnow.com/ OMG! They are heating up now, smell divine.
Please report back on how they are. I always am on the lookout for a different type of food gift.
@CottonTales It was pretty dang tasty! I mean, you have to like Indian food (we do), but mostly I thought it was such a clever idea. I have never done any sort of meal delivery service, so maybe it is all that wonderful, but it was a new experience for me. The burritos came individually wrapped and frozen, so we were able to use just what we planned to eat last night and freeze the others.
Two requests-
I picked up some dried cranberry beans at a farm stand. Recipe ideas?
2nd question- I‘m looking for an alternative way to cook Trader Joe’s cauliflower gnocchi. In the past I’ve made them as part of a sheet pan meal but I want to try them with a fresh tomato sauce. A friend gave me a bunch of cherry tomatoes that I want to use with the gnocchi.
How about that easy tomato butter sauce mentioned in another thread???
https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538
Still largely staying home, still cooking?
I made this for Meatless Monday and it is delicious! Perfect for the plentiful grape type tomatoes I have on hand. I also added some big green olives at the end and I didn’t have burrata so I subbed in some parmesan romano and a big spoon of cottage cheese.