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@momtochloe wrote:
@Writer with Flair wrote:
@momtochloe wrote:
@tiny 2 wrote:
@momtochloe wrote:Happy Friday everybody, TGIF . . .
Well the groceries have already been delivered and put away. Sincere thanks to the Gods of Groceries that I received both the burramandi(?) and the bottom round I ordered so I have some cooking choices to make for the weekend.
Ninja Air Fryer Update: The dehydration feature is the bomb! I like those Lighthouse brand of dehydrated herbs and the one store that carried them around here dropped them (boo) but I diced up a bunch of green onions and let 'er rip . . . four hours later, dried onions! Quick lesson learned, stock up on potential items you want to dehydrate when they are in season as it's a bit stunning when you first peek in the basket and wonder where the rest of the stuff went . . . hee!
Hope everyone is doing well and feeling good. Have a great start to your weekend my friends . . . .
@momtochloe, Did you cook the fish yet? LOL Hurry up!!LOL I want to hear how it was.
Uh-oh, no I did not @tiny 2 and it won't be today either as I already took something else out of the frozen tundra but I promise you I will make it this week! I did make an unexpectedly yummy turkey meatloaf over the weekend that involves using stuffing mix, please let me know if anyone would like the recipe and I'll post it.
And hey that is some fancy pants oven you have there my friend! Please know my oven came complete with an analog clock (non-working) but is fabulous at storing kitchen stuff I will never use/look at again . . .
mtc,
Would love to get that recipe for the turkey meatloaf.
Your wish is my command @Writer with Flair my friend. I added diced jarred jalapenos and a splash of juice and used generic store turkey flavored stuffing and it came out great:
Fall Meatloaf Recipe | Katie Lee Biegel | Food Network
I didn't make as much of the sauce as I just used it as a lilght glaze but it's nice to have a bit leftover for leftovers/sandwiches. I was pleasantly shocked by this recipe!
Hope you and Mr. Writer are doing well these days . . .
Momtochloe,
Boy, that looks good! Thanks for sharing. We're doing well and ready for fall. They say we may have another cold winter here, though. Argh!
@momtochloe wrote:
@ChiliPepper wrote:
@momtochloe wrote:
@ChiliPepper wrote:
@momtochloe wrote:Oh gosh @ChiliPepper my friend I hope you were able to put your feet up and get some rest last night as it sounds like you had a very full day!
Yesterday I experimented with the IP by making a very tiny piece of bottom round and then making a dill gravy. It came out better than I had hoped and today will be an experiment in no fuss dumpling making which honestly I don't hold out a lot of hope for but then again you never know . . .
You don't usually hear the words "dill" & "gravy" in the same sentence.
Interesting!
@ChiliPepper oh yes it's delicious! Big in eastern european related recipes, let me know if you'd like to see the recipe (my bohemian peeps came through)!
Oh, yes, yes please!!!
DD wasn't a big fan of gravy so I haven't made it in a while.
Thanks my friend!
@ChiliPepper here you go my friend!:
DILL GRAVY — House of Czech & Slovak Republics (czechandslovakcottage.com)
If you need any help/advice just let me know!
momtochloe,
That gravy looks and sounds wonderful. Thanks for sharing.
I just ran into this on one of the news sites, sounded yummy & a little different for a Thanksgiving side. I haven't made it yet.
Respect makes a similar dish I believe.
YIELD: 8 Cranberry Apple Rice Pilaf
Delicious cranberries and tart granny apples in a simple combination of wild rice mixed with brown rice combined with crunchy chopped pecans and herbs.
PREP TIME10 minutes
COOK TIME45 minutes
TOTAL TIME55 minutes
Ingredients
- 2 Cups Brown and Wild Rice Mix
- 4 Cups Chicken Broth
- 1 Stick Butter, salted
- 3 Large Shallots, chopped
- 2 Granny Smith Apples, diced
- 1 Cup Dried Cranberries
- 1 Cup Pecans, chopped
- 2 Teaspoons Fresh Thyme, chopped
- 2 Teaspoons Fresh Tarragon, chopped
- 2 Teaspoons Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Add the wild rice and chicken broth to your rice cooker, stir and switch on. This step will take about 45 minutes.
- While the rice is cooking, add the butter to a large skillet and turn on a medium heat.
- Add the chopped shallots once the butter has melted and cook a few minutes until soft and translucent.
- Add the diced apples, pecans and cranberries and turn off the heat. Stir gently to combine.
- Once the rice has cooked, add to the skillet along with the chopped herbs and stir gently.
- Serve in your favorite serving dish.
Notes
- If you don't have a rice cooker, you can cook the rice in a normal pot on the stove, just mix as described then bring to a boil. Add the lid and turn down to a simmer, for 45 minutes. Don't remove the lid during this cooking time.
- The amount of butter can be reduced, as some find it a little on the buttery side. I happen to LOVE butter, especially on my rice and love the additional moisture it adds but feel free to reduce if you prefer.
- Add a further taste by toasting the pecans.
- Use olive oil instead of butter
- Replace the wild rice with basmati rice
Nutrition Information Yield8 Serving Size1Amount Per ServingCalories329Total Fat22gSaturated Fat8gTrans Fat0gUnsaturated Fat12gCholesterol33mgSodium594mgCarbohydrates34gFiber4gSugar20gProtein4g
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