Now I'll have cat breath.

Crab bait!

I look in the pantry and the freezer and see what I can make without going to a store. Tonight it was baked penne and it used my last pint of frozen tomatoes, my second to last pack of frozen spinach, the remainder of a container of cottage cheese, 1/2 lb. of frozen ground turkey breast and the last of my penne pasta. We are not out of food, just out of certain things and I can make plenty of other good meals with what I still have in the pantry and freezer.

20200402_172810 (2) by Brownrexx, on Flickr


20200402_172939 (2) by Brownrexx, on Flickr

Cajun-Hydroponics wrote: ↑Thu Apr 02, 2020 5:40 pm Crab bait!

Are you two neighbors?

Yes, he cooked turkey necks in a gravy which is also good for crab bait.

Rajun Gardener wrote: ↑Thu Apr 02, 2020 10:51 pm Yes, he cooked turkey necks in a gravy which is also good for crab bait.

You two should make a video together. It would be great!

MissS wrote: ↑Thu Apr 02, 2020 11:48 pm

Rajun Gardener wrote: ↑Thu Apr 02, 2020 10:51 pm Yes, he cooked turkey necks in a gravy which is also good for crab bait.

You two should make a video together. It would be great!

[mention]MissS[/mention]

I dont like him that much! Lol.

I cannot compete with [mention]Rajun Gardener[/mention] in the kitchen. He got it going on. I just do my normal stuff. Hes all exotic like using a smoker, and grill and things.

Lol Rajun is the person who helped me get into hydroponics.

I brought my pops to his place to check out the GH. And there was 1 tomato in it. He let pops have it. 1 bite from that tomato and pops was ready to help.

Stopped off at the Jalisco meat market on the way home from work.
No waiting.
Beats hell out of HEB super market mad house you just have to adjust which I did years ago.
Picked up one bag of each large white corn you cant get at a regular grocery store and purple corn the same.
Both just dried corn you would plant if you wanted to.
Both varieties have been grown in Mexico and farther south for ages.
Heirloom corn.
Will prepare them with the nextanalization process this weekend hopefully.
Need to get some lime to do it.
In other words hominy.
Will make pozole soup with it and might save some for planting.

Old school.
Stay tuned.

I'm back I didn't have enough lime and decided to use what I had and a few spoon bill shovel fulls of wood ashes to make up for it.
Some from the BBQ pit and some from the fire place.
No real measurements but I bet I will have the water way up there in pH we shale see.
This is all going in a big pot and let simmer for a bit them the pot will cool down and I will drain off the clear water.
This is what I will make the hominy in.
Taking pictures and will start a new thread.

I made another round of English Muffin Bread. It's mainly a toasting bread and I have some with breakfast every day. A little mayo on a slice and pile on the sliced hardboiled egg. A dash of kosher salt and homemade garlic powder and breakfast is good to go. And it's so easy as it's one of those "mix it up, dump it in the pans, let it rise and pop it in the oven" breads.

@ GoDawgs that looks really good. Can you post the recipe ?

I'm curious about that recipe too, @GoDawgs. I haven't made English Muffin Bread for years, probably because I make mostly whole grain breads, but it was delicious. However, the one I made was a batter bread, and would droop on the top, though the flavor was just like an English Muffin, and had those same large holes (from adding baking soda). Definitely a toasting bread.

IIRC, English muffin dough is really sticky and gloopy. Great bread, though.

Tonight, I was having a craving for Indian, so I made a sambar for dinner in the IP, with a cup of toor dal, and 1/2 c of black quinoa, and 12 oz each of frozen red beans and cooked turkey. I started with a chopped onion on sauté, adding 4 cloves garlic, minced with 5 green Thai peppers.
Then I added the water, and remaining ingredients, and pressure cooked it 12 min., letting it release naturally. Finished it with a tarka, of mustard seed, cumin, jyoti peppers, curry leaves, and asafoetida.
Turkey red bean sambar, with some quinoa added. by pepperhead212, on Flickr

That is the ones that look good but the breading shatters like fine china when you try to cut into it.
Sometimes so bad a piece flies across the diner cutting a patron and an ambulance is called.
Leaving a dried out over cooked slab of meat inside.
Something from the Red wing shoe factory maybe.
Chicken fried steak in my opinion was never meant to be deep fried.
Pan fried is it way to go.
I just cooked some with pounded seven bone steak.
Much better than round steak.
Just mix a little water or milk with egg.
Soak meat in egg wash and flip in flour.
Fry in skillet till one side the breading just starts the get crispy and flip don't wait to long.
The fry the other side flip and finish the first side.
Made mashed potatoes too without skin.
Fried the skin to snack on while cooking.
Had gravy too.

Tried something new in my IP tonight. It is called a burrito bowl and it required layering in the ingredients in the following order - olive oil, chopped onions, cubed chicken, minced garlic, cumin, chili powder, salt & pepper, diced tomatoes, frozen corn, black beans, rice and chicken broth.

I was skeptical that the rice(basmati) would be fully cooked but it was perfect and the chicken was super tender. At the end of cooking all is mixed together and then topped with cheese for serving. Restaurants serve this in a taco bowl but I skipped that part and served it as is on a plate. it was really good.

20200406_165742 by Brownrexx, on Flickr

brownrexx wrote: ↑Mon Apr 06, 2020 4:48 pm Tried something new in my IP tonight. It is called a burrito bowl and it required layering in the ingredients in the following order - olive oil, chopped onions, cubed chicken, minced garlic, cumin, chili powder, salt & pepper, diced tomatoes, frozen corn, black beans, rice and chicken broth.

I was skeptical that the rice(basmati) would be fully cooked but it was perfect and the chicken was super tender. At the end of cooking all is mixed together and then topped with cheese for serving. Restaurants serve this in a taco bowl but I skipped that part and served it as is on a plate. it was really good.

I think I really need this recipe, if you would be so kind as to post it.

pepperhead212 wrote: ↑Sun Apr 05, 2020 6:41 pm I'm curious about that recipe too, @GoDawgs. I haven't made English Muffin Bread for years, probably because I make mostly whole grain breads, but it was delicious. However, the one I made was a batter bread, and would droop on the top, though the flavor was just like an English Muffin, and had those same large holes (from adding baking soda). Definitely a toasting bread.

I've posted the recipe along with a method I came up with to freeze slices so that you don't have to defrost the whole thing just to have some with breakfast.

I've never had a droopy top with this recipe, perhaps because the dough isn't real soft. I wonder if the droops were indicative of over rising???

Nothing very special. New potatoes. We call them 'naturally'
Simply unpeel potatoes, boil them in salted water, cut into suitable pieces, mix with butter, cream, pepper and salt, and top with parsley

Two days ago we had chicken goulash

Ingredients (3-4 servings):

Chicken boneless breasts - 1 1/3 lb;
Onions (small) - 2;
Potatoes (large) - 2;
Tomatoes (medium) - 2;
Oil - 2tbs;
Salt, Pepper - to taste;
Water - as needed;
Chili pepper (sweet) - 1tbs;
Chili pepper (hot) - 1/2tbs;
Dill or/and Parsley - 1 bunch.

Direction:

Clean and cut the chicken into medium size pieces. Peel potato and onion, clean and chop them. Clean and chop tomatoes and set them aside. Take a soup pot and hot oil in. Sauté onions and chicken until onions are soft. Add potatoes and sauté 2 min – stirring regularly. Add enough water to just cover the potatoes and chicken. Add chopped tomatoes and boil until potatoes are soft. Taste from time to time and when you think it ia almost done, season with salt, chili powders and dill/parsley (if using). Taste again when the dish is ready and adjust seasonings.

You can see my performance here
https://self-isolation-corona.blogspot. ... upper.html

[mention]GoDawgs[/mention] I posted the recipe under the recipe's section for you. We really liked this and will make it again although I may cut back on the amount of rice a bit. It was good but was more rice than we are accustomed to eating.

I used a container of my own frozen tomatoes in place of the canned ones and I also used a container of my own grown black beans that I had previously cooked.

The original recipe calls for mixing in 1 cup of cheese at the end but we sprinkled cheese on top of our servings to lessen the amount of fat that we would be eating.

I have not been going to stores lately so I didn't have any other toppings but it was really good without them.

I hope that you like it. It was really easy and the chicken was super tender.