Whatcha Cooking today?

[worth1]

Here it is folks..pineapple lime cranberry marmalade thing like stuff.
It really isn't that hard.
Plus better than anything in the store and guaranteed to set up even at room temperature.
Cooked the pineapple and lime down till the temperature reached 220F.
Put in cranberries and added more sugar.
Waited till they popped and the temperature got to 225F or more.
Don't over cook the cranberries.
Put in pint jars and put lids on.
Also there was two batches of lime put in.
One lime in the beginning and one later.
No need to water bath in my opinion.
The stuff was 12 degrees above boil when it was packed.
What's 212F going to do?
One sealed already.
Probably 1 cup water or a little more to close to 4 cups sugar.
Not for sure as I use the thermometer to tell me what to do.
Let pineapple cook awhile and mashed with potato masher.

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[Nan6b]

We had a 19 pound turkey for the 3 of us, and made a mountain of mashed potatoes and stuffing, so we'd all have a bunch of leftovers. I froze several containers of turkey/stuffing/mashed potatoes, with gravy drizzled over everything. We'll eat that a while. We also have many slabs of turkey frozen away on top of that. My mother got the carcass and has the soup stock ready for the Christmas Day rivley soup (a chicken dumpling soup we all love.)

[worth1]

Here it is at room temperature.
Can't ask for anything better and I can't stop eating the leftovers.
This will go really well with salami or ham.
And I know what I'm going to do with the other pineapple.
By the way I didn't throw away the outside.
I ran it through a food processor and froze it.
The core was cross cut really small and cooked with the marmalade.
Can't tell its even there.

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[pepperhead212]

Friday, a friend brought me a bag of turkey - all the dark meat from his TG turkey, since he and his wife had nobody else this year, and his wife won't touch dark meat! lol Yesterday, when I started to try to pull the meat apart, I realized that it was quite dry, so I waited until early today, and put it all in my Instant Pot, with salted water to cover, and put it on low cook, low, which kept it at about 165° - enough to moisten the turkey, and tenderize the turkey, but not extract too much of the flavor from it. After about 2 hours, I removed all of the turkey from the liquid, strained the broth, removed most of the fat, and had 10 c of broth. Eventually, I got 20 oz of turkey meat for the freezer, and about 10 oz of meat, which I used in the soup. Funny thing - after Foodsavering the 8 and 12 oz of turkey meat, I took them down to the freezer, and when I put them in the inventory notebook, I still had three 12 oz packages from last TG! I found those, and put them in the front, to use them first. Seems my friends found the smallest turkey they could this year, for just the 2 of them, but last year, they got the largest, plus had a ham, for 7 people, including myself. Still, a lot leftover then, since we made a lot more food.

After pulling all of the meat from the bones, I returned all the bones and other scraps to the IP, then covered with 4 c of broth, plus enough water to cover, then put it in pressure cook mode for 1 hr, to extract as much as I could from the scraps. Still cooling now.

While separating the meat, and vacuum sealing it, and before cooking the scraps, I cooked a bean soup, using 6 oz broth, a pound of great northern, 3 c leftover cooked brown rice, and a little red lentils at the end, to thicken it.

I started with a mirepoix of a medium onion, a leek from the garden, a celery stalk, and a carrot, chopped up, and sautéed in ghee for 7 or 8 minutes, then added a tb of garlic and about 3 tb tomato paste, a tb of red miso, a tb each of chopped fresh sage and rosemary, and cooked another minute, then added 6 c broth and 1 lb great northern beans. I adjusted the salt (didn't need much more), added a tsp. of black pepper, 6 whole smoked serrano peppers, then pressure cooked it for 20 min, then released naturally. Then I added 1/4 c red lentils, to thicken it some, about 10 oz turkey meat, and 2 1/2 c leftover brown basmati. Then I put it on sauté, to bring it to a simmer, then switched to slow cook high, and cooked 20 more minutes. Stirred in another 2 tsp of chopped fresh sage, and it was ready to serve. Made almost 4 qts of soup!
Bean soup, with some of the TG turkey. by pepperhead212, on Flickr

[Amateurinawe]

Since mentioning cavalero nero, it's been on sale at the local grocers. Been enjoying it for the last few days. Buying it, what am I saying, I should have planted it. Now where is my list for 2021 !I

[mention]worth1[/mention] that looks like a mighty fine marmalade to go with my Christmas dinner....

[worth1]

[mention]Amateurinawe[/mention]
Thanks.
Last night I had a salami pimento cheese and marmalade sandwich.
Just so as folks know that 220F temperature is the target temperature for any good jam or jelly.
I went to 225F because I like a more firm product.
If allowed to continue you will make candy.

[karstopography]

[mention]Amateurinawe[/mention] I’ve got 8 cavolo nero plants, black kale, which is more than enough for my house and my folks. I’ve had the best luck with that particular type. Siberian kale has mostly been a failure for me. Russian Red kale seems to be an aphid magnet. I’m growing a JAGALLO NERO KALE, but am underwhelmed by it’s performance thus far. The rabbits like it and then therefore spare my black kale.

The black kale is my favorite flavorwise so I’m glad it does well here.

[Amateurinawe]

[mention]karstopography[/mention] I agree with you. It really has a nice taste and texture and actually tastes like it is healthy. I also love the way that you pluck the leaves off and it grows like a little palm tree. Big mistake me not growing it this year so it is on my must grow list for next year, only thing i will say is that over here is is a magnet for butterfiles and hence caterpillars who can grow very fat on it. So I will be using a netting to safeguard it as it is a long time producer.

[GoDawgs]

I bought an extra 14 lb turkey a few days before Thanksgiving and stashed it in a cooler with bags of ice to defrost over a week's time. It was just .68/lb and I wanted to can both the turkey and the stock. On Monday I roasted it until about 2/3 done, as recommended in order to keep the canned meat from getting overdone.



Yesterday the meat was deboned and canned using stock from the Thanksgiving turkey. It made eight pints of meat which will make some dandy casseroles, etc. Afterwards I made stock from the carcass of this turkey and last night put together two different recipes of cookie dough.



Today I canned up seven pints of stock and a good friend came over to get the gallon of excess stock. She'll freeze it for soup making. Not a thing on that bird went to waste! AND the refrigerator is finally clear. After canning the stock I baked off two 5 dozen batches of cookies. Tonight I'll put together two more cookie dough recipes for baking tomorrow.

For over 15 years I've been Cookie Santa where I used to work. I started doing that while I was still working and have continued after retiring. Put on the Santa hat, belt out some Ho, Ho Ho's, deliver the cookies and catch up on news with the ever decreasing number of folks I still know there.There are about four departments I still take cookies to so I'm on a baking roll right now, making about six kinds. When that's done I'll do two kinds of biscotti that I like to have around for the holiday season and also send to the brother.

[worth1]

Good show my friend.

[worth1]

Been a long cold week but it is Friday for me working 4 10's.
Gonna have an old time favorite.
Potatoes fried in a Dutch oven with onions and Argentine sausage.
Might even toss in some homemade sauerkraut.
I suppose when I say sauerkraut you can just assume it is homemade.
I haven't bought the stuff in years.

[Rajun Gardener]

I cooked a ribeye in a cast iron pan, made a honey mustard, garlic cream sauce and veggies topped with a feta vinegarette with fresh feta.

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[worth1]

My potatoes came out a horrible purple color from the red sauerkraut.
I ate one bowl last night and finished it for breakfast.

[Amateurinawe]

[mention]worth1[/mention] I think purple is the colour of royalty, so perhaps you can name it Royal Mash ?

[karstopography]

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Hot buttered popcorn. Coconut Oil. Jolly time yellow. Melted Salted butter. I add some fresh ground pepper to mine.

[Nan6b]

Yesterday, with snow on the ground, DH fired up the hibachi on the back patio and grilled us steaks. He put sliced zucchini, onions, and little sweet peppers in oil/salt/pepper and folded it all up in an aluminum foil packet on the grill. Everything came out a little smoke-flavored. Yum!

[worth1]

I finally got around to doing what I planned on doing in the first place with the marmalade.
I was going to mix it with vanilla ice cream.
Absolutely one of the best things I ever did.
You get so many flavors on one lick or bite.
Total flavor explosion unlike anything you can get from a store.

[karstopography]

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Chili weather = chili con carne

[Nan6b]

DH made roasted Brussels sprouts tonight. Half for him, with lots of hot sauce. Half for me, with a polite amount of salt & pepper. He ate half. I got some of what was left and took a bite. I reached for the water and chips to get the painful heat out of my mouth. DH had eaten the wrong half.

[karstopography]

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Vitamins, never more important than these days with deadly virus lurking about. I double up on the kale in the recipe, plenty out in the garden. Milk is fortified with Vitamin D, although I make it a way of life to get mine from the sun.

Nutrition breakdown From All recipes

Sausage, Potato and Kale Soup
Servings Per Recipe: 12
Calories: 266.2
% Daily Value *
Protein: 10.6g
21 %
Carbohydrates: 16.4g
5 %
Exchange Other Carbs: 1
Dietary Fiber: 1.5g
6 %
Sugars: 3.4g
Fat: 18g
28 %
Saturated Fat: 9.1g
46 %
Cholesterol: 49.5mg
17 %
Vitamin A Iu: 2110.1IU
42 %
Niacin Equivalents: 3.8mg
29 %
Vitamin B6: 0.3mg
19 %
Vitamin C: 23.3mg
39 %
Folate: 19.1mcg
5 %
Calcium: 161.8mg
16 %
Iron: 1mg
6 %
Magnesium: 32mg
11 %
Potassium: 487.9mg
14 %
Sodium: 390.9mg
16 %
Thiamin: 0.3mg
26 %
Calories From Fat: 161.6
Percent Of Calories From Carbs: 24
Percent Of Calories From Fat: 59
Percent Of Calories From Protein: 15
Percent Of Calories From Sat Fat: 30