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What's for Dinner? #346 - The Deep Freeze Edition!

My thoughts exactly Bear, where is it going to go?

Your GDO sounds fun-enjoy!!

about 6 hours ago
foodieX2 in Home Cooking
1

What's for Dinner? #346 - The Deep Freeze Edition!

Well here in New England they are talking about another winter storm late Sunday night into Monday night. Potential for 8-14 inches on top of the the 3 feet we got last week. In addition tonight's high winds are causing my lights to flicker. Calgon, take me away!

Hit the store earlier today as I figured tomorrow will be a nightmare with the pending storm combined with last minute Super Bowl shopping.

WFD is baked potatoes, topped with turkey chili and cheese. The rest of chili will go into the freezer. Catching up on Lilyhammer, what a great show.

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Nope, they don't have to. It would be nice and as the article noted some vegetarian/vegan companies are doing it but its no required.

about 9 hours ago
foodieX2 in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Unfortunately "natural flavors: is a catchall phrase that covers lots of things and isn't automatically vegetarian.

<<According to our research department, the exact definition of natural flavorings and flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

In other words, natural flavors can be pretty much anything approved for use in food.

It's basically impossible to tell what is in natural flavors unless the company has specified it on the label. A few of the vegetarian & vegan-oriented companies are doing this now, but the overwhelming majority of food manufacturers do not.>>

http://www.vrg.org/nutshell/faqingred...

about 14 hours ago
foodieX2 in Home Cooking
1

What's for Dinner? #346 - The Deep Freeze Edition!

If it make you feel better tonight's dinner is scrambled eggs, home fries and toast. Yup, not a veggie in sight unless someone wants catsup on their taters.

What's for Dinner? #346 - The Deep Freeze Edition!

Oh my-that is a lot for evening. Devastating all around, agree with the others that its great you and your sister have each other.

What's for Dinner? #346 - The Deep Freeze Edition!

I doing see any issue with that! The high temp won't get to the core of the meat so you should get any additional cooking. If you want to err on the safe side, take the beef out at 118ish instead of 122.

Jan 29, 2015
foodieX2 in Home Cooking

New England Clam Chowder Recipe

I would have posted the same thing. Jasper is the best starting point for clam chowder and is the closest I have ever found to my dads.

Jan 28, 2015
foodieX2 in Home Cooking

Rachael Ray gets on my last nerve

While I don't care for her show her, the 30 minute meal books have been great stepping stones for the kids in my lives. The recipes are approachable, quick, straightforward and easy to follow. For tweens/teens just starting out and wanting to cook more involved meals she can be enlightening.

Even my college nephew who had never even scrambled eggs found RR easy to follow. I often recommend to them to adults who "don't cook" but want to learn.

Weight Watchers Foodies - The Date is January, the Time is Now! January 2015 Edition

I'm the only one too Rox. It makes 2 cups so just 8 servings and lasts for a lead a week in the fridge. You could easily cut it in half as well.

Jan 28, 2015
foodieX2 in Home Cooking
1

What's for Dinner? #346 - The Deep Freeze Edition!

Good luck at the meeting <hug>

What's for Dinner? #346 - The Deep Freeze Edition!

I think it will and that size won't take very long. Post back your results!

Jan 28, 2015
foodieX2 in Home Cooking
1

What's for Dinner? #346 - The Deep Freeze Edition!

Of course! I credit Fourunder for giving me the courage to try the low and slow method. This is my third or 4th roast and each one comes out perfectly.

The cut was a boneless beef eye round roast and weighed around 4lbs. Here is what I did in more detail. I do have to admit being that it was snow day I really didn't pay attention to timing. A digital thermometer, one that stays in the meat, is a real plus here but any thermometer will do.

The night before I rubbed the whole thing with in salt, wrapped in plastic wrap and put in fridge. Make sure to put on a plate because it will leak.

Take out of the fridge and leave on counter for at least an hour to take the chill off the meat.

Unwrap, dry off with paper towels and then sear on all sides in CI skillet. In hind site I wish I had peppered it before searing. If it's a shallow skillet you can leave roast in it but I prefer transferring to shallow roasting pan with a rack.

Roast at 225 until the internal temp reaches 122 degrees for a perfect medium rare. If I guess I would say it took around three hours.

Remove from oven, place on warm plate/platter and then cover with bowl, top bowl with towel to insulate and let rest for at least an hour. It really can't rest for too long so if you find it reaches 122 faster than expected don't worry about it. Roasting at low temp result in much lower degree of carryover cooking. Mine was at 129 after about 15 minutes and really didn't go any higher. So don't sweat the timing and start earlier than you think you need.

Preheat oven to 500, put roast back in for 15 minutes to brown. Slice and serve.

The leftover made amazing sandwiches today!

What's for Dinner? #346 - The Deep Freeze Edition!

Bitter cold here today too. We got another inch snow during the night bringing our totals well over 2 feet. Lots of wind so I also have drifts measuring over 3 feet. I am "working from home" today as the boy doesn't have school. We will head out sledding later today.

It was a great day for cooking yesterday. Dinner was a wonderful low and slow roast beef. We were going to have french dip sandwiches but instead went with a traditional dinner. Served the beast with horseradish sour cream sauce, roasted rosemary taters and steamed broccoli. It was a perfect snow day dinner.

We will enjoy french dips for lunch today.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Well, we have received at least another foot snow during the day so I stand corrected-no disappointment here!

Gratuitous cinnamon bun shot and the snow.<grin>

Weight Watchers Foodies - The Date is January, the Time is Now! January 2015 Edition

Hello everyone! Snow day here for us. Lots of activity in as we went for a hike in the abutting state park, shoveled and cleaned off the cars. Been cooking up a lot of not WW friendly foods for the guys and so far have been able to resist.

Today is my usual weigh in day but with the office closed it's not happening. First one I have missed since I joined last September!

I wanted to share this recipe for Beet Hummus that has been a life saver for me recently. Very low points and a great vehicle for veggies. And it's really pretty! While the men enjoyed cinnamon rolls after our outing I indulged in this.

4 large beets-roasted
2 TBS sesame tahini
1 clove garlic
Juice of 1 lemon (aprox 1/3 of cup)
zest of one lemon
1/2 to 1 tsp cumin (basically to taste)
S&P to taste

Throw everything into the FP until smooth but still having some texture. Refrigerate for about an hour to let the flavors blend

Makes 2 cups. 5 point for the whole recipe. Serving size 1/4 cup so less than 1 point per serving.

Jan 27, 2015
foodieX2 in Home Cooking
2

Oh my!!! Blizzard coming....what to do....

South of the city and while we have drifts that over 2 feet it pretty much feels like a regular old snow storm

Jan 27, 2015
foodieX2 in General Topics

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Snow-megeddon was a little bit of a disappointment. While there are some drifts that are well over 2 feet most of our yard barely has 6 inches. Still the snow day fun has begun!

A roast beef was salted last night, wrapped tightly in plastic wrap and popped in the fridge. I'll take it out around noon, let is sit out for about an hour or more and then roasted low and slow. Dinner will be french dip sandwiches.

I have dough rising for cinnamon rolls which will be our post snow ball fight/shoveling treat. Another batch of dough is going for french bread which will be used for the sandwiches.

So far no power loss!

What's the point of celery in recipes?

I have an ancient tupperware 'celery crisper' and it keeps celery and other similar veggies fresh and crisp for weeks on end.

Jan 26, 2015
foodieX2 in Home Cooking

vegan uses for left over wine

poached pears in wine is a wonderful dessert

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Did someone say its Dark and Stormy out? The perfect post dinner cocktail while watching the snow come down.

What's the point of celery in recipes?

Its a wonderful vehicle for many dips like hummus. It adds a clean neutral taste and its shape lends itself to scooping.

Jan 26, 2015
foodieX2 in Home Cooking

Too much hassle to bother with foods

Most asian dishes. I can get better for cheaper with more variety AND less time by going out.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Linda- it is truly the worst grocery store evah! I am surprised that it has lasted this long. My gut tells me it its due to their lease that they are still in business.

The layout is extremely poor, the retails on common goods are way too high considering there is a Stop & Shop (with full liquor license) across the street and a Trader Joe's around the corner. A mile down the road is a specialty grocery store called the Fruit Center (aka the Fruit Museum) that does a much better job on ready made foods and produce.

Jan 26, 2015
foodieX2 in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Well its official, we must be getting a whopper of a blizzard. My office, which is notorious for never closing, even when there are state of emergencies not only closed early today but have already announced that we will be closed tomorrow. Shock and awe ran wildfire thru the building!

Its also official the Fresh Market in the same town is doomed. I swung by around 3:30 this afternoon and got a parking spot right in front. There were maybe 3 other customer in the store. They had plenty of milk, bread and eggs, a fully stocked meat and fish counter, same with the bakery and they had plenty of beer and wine too. A friend had gone to Stop and Shop about 45 minutes earlier and the place was decimated. I was able to leisurely shop and pick up WFD tonight as well as some extra fruits and veggie I couldn't get yesterday.

Dinner is a big skillet filled with sautéed onions, ground beef, chopped tomatoes, cannellini beans and spinach, The whole thing is seasoned with fresh basil, dried oregano and a healthy dose of red pepper flakes. I'll serve mine over polenta. The men will have theirs over spaghetti. All will be topped with generous of amount of parmesan.

Stay safe all my storm based WFD friends! Fingers crossed we don't lose power.

US East Coasters!!

Cooking is not an issue as we have a gas stove and a gas grill. We also have a small generator that will allow us to keep the fridge up and running if it looks like the power would be out for more than a day or so.

Our pantry is always well stocked so unless we are snowed in for more than a couple weeks we should be covered except for fresh produce,

All that said while I was braving the grocery store I made sure to get extra chocolate chips so we can make cookies and picked up a ghiradelli brownie mix. I also grabbed a kombuchi (sp?) squash and a couple butternut to make some soup. I have on hand all the fixings for some chili too. I just made loaf bread thats cooling too.

We also made sure that the bar was well stocked and found we could do with some dark rum and maybe a few bottles of what we call "Tuesday wine". Those will get picked up tomorrow.

Bring it on!

Jan 25, 2015
foodieX2 in Home Cooking

Why are people slaves to a date, say February 14?

He did!! :)

Jan 25, 2015
foodieX2 in Not About Food

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

You are making me think of my mom. Here to "go to" desserts for company was vanilla ice-cream and ginger thins or ice-cream and really old/syrupy balsamic. Both have made it into my rotation as well.

Enjoy!!

Super Bowl 2015

Never been a football fan. Well, at least not until this showed up on my FB feed. (may not be safe for work).
http://www.buzzfeed.com/whitneyjeffer...

We are going to SB party and I am bringing:

Beet hummus w/ crudite
Italian beef stromboli
bacon potato cake

There will also be all the usual suspects-wings, nachos, ribs, etc

Jan 25, 2015
foodieX2 in Home Cooking

Sirloin tip roast

thanks for reporting back and glad it tried our great!

Jan 25, 2015
foodieX2 in Home Cooking