Wtg2Retire's Profile

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What's for Dinner #341 -- It's on to 2015 Edition! [through January 4, 2015]

I had planned on having baked salmon, asparagus, rice, and tartar sauce, but now I believe we will just have LOs (leftovers).

Tell me about your first time making something

Wow! I honestly can't recall the first time I made something; however, I do recall the very first menu I made when I was 11 years old. My Mom was called out of state due to her Dad being ill and she was expected to be gone for a week. I made out the menu for the week. The only menu I remember was the one for ham steak, cheese soufflé, asparagus, and I think rice. I even made out the grocery list. I was so impressed with myself, and my Dad bragged and bragged and my sister just ate. The soufflé was absolutely beautiful and delightful and I was so puffed up.

Dec 31, 2014
Wtg2Retire in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

Lemon cake and blueberry muffins.

Dec 29, 2014
Wtg2Retire in Home Cooking

What is your favorite one dish meal?

Here is what I have from another site, Sandy.

Chicken Tikka Masala
Cook's Illustrated

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts, trimmed of fat
1 cup plain yogurt
2 tablespoons vegetable oil
2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
1 tablespoon fresh ginger (grated)

Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
2 teaspoons fresh ginger (grated)
1 serrano chili (fresh, ribs and seeds removed, flesh minced)
1 tablespoon tomato paste
1 tablespoon garam masala
1 28-ounce cans crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup fresh cilantro leaves (chopped)

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Serve with rice.

Dec 28, 2014
Wtg2Retire in Home Cooking

What sides with Salmon croquettes?

This is an old post, but here goes. We like salmon patties with:

1. Creamed corn, fried breaded okra, cornbread.
2. Oven roasted fingerling potatoes, cucumber salad, and hot rolls.
3. Garlic green beans, mashed potatoes, and tartar sauce.
4. Mashed potatoes and coleslaw.

Salmon patties are very versatile.

Dec 28, 2014
Wtg2Retire in Home Cooking

Christmas Dinner - What did You Cook?

I had not planned to cook for Christmas dinner, but my youngest granddaughter just came home after training to enter the Navy and asked me to make meatloaf and sweet potatoes for her, as well as mashed potatoes and mac and cheese and cornbread (all starches). So that was what I did and included Italian Green Pepper Salad (thanks krisrishere) my own version of a lemon cake and yummy blueberry muffins. Although, not health, it was thoroughly enjoyed by all. Very little leftovers.

Dec 26, 2014
Wtg2Retire in Home Cooking

Recommendation for your Holiday Beef or Lamb Roast ....

I agree, Gretchen. Fourunder has helped me so much by giving asked for advice and by posting his very informative ideas concerning beef, lamb, turkey, veal, and chicken. Every time I see his name in a post, I immediately open it to read and usually copy and paste into a Word document so that I can have immediate access.

Thank you so much Fourunder.

Dec 21, 2014
Wtg2Retire in Home Cooking
1

Need help Please- Mincemeat cake

Here is an interesting bit of history regarding the condensed mincemeat:

http://naturewoman.wordpress.com/2007...

Dec 20, 2014
Wtg2Retire in Home Cooking

2014 in the kitchen: What were the best new things you made?

To the best of my recollection and review of menues/new recipes made in 2014, these were the family absolute favorites:

Roasted Brussels Sprouts with Capers and Lemony Browned Butter

Creamed Onion Gratin

Cranberry-Port Gelée

Colicchio & Sons' Parker House Rolls

Need easy showstopper dessert

Tried one of those red velvet cake mixes. We thought it was not good at all in any kind of way and threw it in the trash. And I am not anti box cake mixes. This particular one just did not have a good taste.

Dec 15, 2014
Wtg2Retire in Home Cooking

OMIGOD - The Most Amazing Pork in the Crock-Pot!!!!

+1

Dec 09, 2014
Wtg2Retire in Home Cooking

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

Had a simple sautéed pork chop and a baked sweet potato with two small hot rolls (still have those Thanksgiving leftover hot rolls in the freezer).

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

When I was a child, I recall my Dad occasionally referring to a piece of pork (bacon, chops, or roast) and saying that it came from an old boar hog and couldn't be eaten. I had forgotten all about that until this came up.

Dec 03, 2014
Wtg2Retire in Home Cooking

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

Making a chicken casserole tonight. Was going to serve it over rice, but now I am thinking of adding some raw rice to the casserole before baking in the oven. Will have to mull that over. The chicken is cooking right now and it smells so good. Will serve with some French-style green beans and leftover homemade hot rolls from the freezer.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Oh thank you so much. We love soft ice cream, so will look into the possibility of purchasing one of those machines.

Dec 02, 2014
Wtg2Retire in Home Cooking

Next year will be different: Thanksgiving

Don't know why I never thought of that Jonesey. That is brilliant.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

What kind of ice cream maker did you use, please.

Dec 01, 2014
Wtg2Retire in Home Cooking

Next year will be different: Thanksgiving

That as bad as SarahCWs situation.

http://chowhound.chow.com/topics/997177

Next year will be different: Thanksgiving

Agree. I made 5# last Christmas and had lots of leftovers. So this Thanksgiving did only about 6 medium potatoes, still had leftovers. So this Christmas dinner will be even less mashed potatoes. I am even considering not making much gravy at Christmas, because had quite a bit leftover. We just don't eat as much as we used to.

Dec 01, 2014
Wtg2Retire in Home Cooking

Tell us about your Thanksgiving disaster

I had the same problem. A new thermometer. Had the same problem with prime rib last Christmas with a new thermometer. I am not trusting thermometers again.

Dec 01, 2014
Wtg2Retire in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

I am so tired from cooking today that I believe I will have a bowl of cinnamon apple oatmeal tonight.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Thanks to all of you. I will have to try this recipe after the holidays. Sounds delicious.

Nov 26, 2014
Wtg2Retire in Home Cooking

Curl-your-toes Braised Red Cabbage

Here is the recipe we use; it is so, so good.

CARAWAY RED CABBAGE

1/4 cup butter
1/2 cup chopped onion*
1 head red cabbage
1 cup sugar
2 tablespoons lemon juice
1 cup cider vinegar
1 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter over medium heat in a large stainless steel skillet. Add onion and cook over medium heat. While onion are cooking, core cabbage into four sections, slice off hard cores but do not throw away. With a sharp knife, shred cabbage over cooking onions. Add cores and remaining ingredients. Cover and continue cooking over medium heat until cabbage is tender.

*I use a medium sized onion which is probably more like 1 cup but I haven't measured it.

Nov 24, 2014
Wtg2Retire in Home Cooking
1

Make ahead (or prep ahead) Brussels sprouts for Thanksgiving not at my home?

This is the recipe we are making this Thanksgiving Day. Our mouths water just reading the recipe. The preparation of this has been highly recommended.

Roasted Brussels Sprouts with Capers and Lemony Browned Butter
adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens

1 pound Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 teaspoon mustard seeds, yellow or brown
2 tablespoons capers, drained
1 teaspoon fresh lemon juice, plus more if needed

- Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper.

- Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don’t worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish.

- Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet.

- As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice — the butter will sizzle — and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.

- Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. – makes four servings

Nov 24, 2014
Wtg2Retire in Home Cooking
1

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Trying to clean out the fridge for T-Day, so tonight it will be leftover BBQ roast beef sandwiches with leftover coleslaw and roasted potato circles (which are roasting right now).

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Gourmanda, would you mind sharing you tuna noodle casserole recipe, please. We loved the one my Mom made, but when she moved in with me the recipe was lost and Mom could not remember how she made it.

I made one Friday night by trying to picture us making the dish when at her house. Although, it tasted okay, it was very salty and it was just not as good as the one Mom made. I and my daughter have looked all over the internet trying to find the recipe she made.

Perhaps your recipe will help us.

Nov 24, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

I am baking bread again. We probably eat more bread than we should. But it is so good and so taste satisfying.

What are you baking these days? November 2014 edition (part two)! [old]

Thank you so very much. I am definitely going to make this. The timeframe, scalded milk, melted shortening,kneading time, damp cloth all sound right. My sister and I don't remember Mom adding eggs, but we were young and just may not recall. Again, thank you so much

Nov 21, 2014
Wtg2Retire in Home Cooking

Thanksgiving--how many side dishes do you make for small groups?

Four sides plus hot rolls and dessert. We worked very hard at paring it down, because there will be only two of us. One of us doesn't care for turkey, thus the roast chicken. Dressing has to be there - we both could eat only the dressing and hot rolls. But decided we needed green, and that is the Brussels sprouts. The onion gratin, cranberry-port gelée and apple cake with caramel glaze just called to us. I believe the sprouts and cake were posted here on Chowhound. Would have to look back at the recipe to give credit, and I don't have time to do that just now.

Roast Chicken
Cornbread Dressing
Roasted Brussels Sprouts with Capers and Lemony Browned Butter
Creamed Onion Gratin
Canal House’s Cranberry-Port Gelée
Hot Rolls
Apple Harvest Pound Cake with Caramel Glaze

Nov 21, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

My Mom always whipped whipping cream (no sugar and no vanilla) and folded into this type of fruit salad. It was heavenly.

Nov 21, 2014
Wtg2Retire in Home Cooking