worth1 wrote: ↑Thu Jan 02, 2020 12:17 pm I was so sick of smelling smoke I wanted to just put it away.

BLASPHEMY!!!

Blasphemy maybe but I lose my appetite when I'm cooking food sometimes.
Last night I ate half the cornbread crumbled up in my new big bowl with the rest of the black eyed peas with extra juice.
It hit me like a rock and I passed out soon thereafter.
I was starving.

I have never contributed to this thread because I thought that it was supposed to be really cheap meals or something like that but after I read it this morning I see that it is just home cooking. I enjoy cooking and eating good food. I cook from scratch almost every day and almost every meal includes something that I am either growing or have grown and frozen.

After Thanksgiving I made 2 turkey pot pies with left over turkey and they contained some of my home grown potatoes and carrots and the crust was made from scratch too. I had put one of the pies in the freezer and I baked it last night. It was yummy.

20191201_173304 by Brownrexx, on Flickr

That looks really good.

worth1 wrote: ↑Fri Jan 03, 2020 12:06 pm That looks really good.

It was really good. I have never made one of these before and we really liked it. I may make it again with chicken sometime.

Looks delicious. Comfort food and I bet very filling.

Tonight was left over pulled pork made in the Instant Pot, home made applesauce that I buy at a local farm stand and spiralized rutabagas from my garden. They were partially cooked in boiling water to soften them and then sautéed in butter and seasoned with lemon pepper.

20200104_164627 by Brownrexx, on Flickr

Cheap AND healthy!

Looks good never thought about shredded rutabaga.
I made a mayocoba black bean minestrone this morning from scratch.
The beans have been in the works for three days.
Ingredients are.
Tasso like ham product.
Pork belly plait.
Teaspoon hog lard.
Celery 1/2 bunch or what ever you call it.
Onion 1 whole chopped about one cup.
Fresh garlic 2 cloves crushed chopped.
Oregano teaspoon.
Cumin teaspoon.
Sweet paprika,hand full.
Hot smoked Spanish paprika table spoon.
Black pepper 1 teaspoon.
Salt 1/2 teaspoon.
V/8 juice about two cups.
Water about two cups.
Macaroni one cup.
Diced gold potato 1 cup.
Mayocoba beans 1 cup cooked more or less.
Black beans 1 cup cooked more or less.
Put macaroni and diced potato in last they take about the same amount of time to cook.

Last but not least I had a home cured and smoked turkey wing simmering on the stove.
The liquid was poured into the soup and the wing was chopped up and added sans bones.

Breakfast with high dollar parmesan cheese on top.

Finally gave in and opened up a quart of my home canned beef from a year ago, LOL! I had put it up raw packed in a thin tomato, garlic, beef broth; added in some left over vegetables, black eye peas, cannelli beans, turnip greens, onion and about 1 1/2 cup left over mashed potatoes. Came out good, the beef had been an arm roast, pretty lean, and it popped out of the jar tender, juicy and very shreddable. May try using some of the beef in a taco or enchilada dish next.

@brownrexx, I want to try something similar with rutabaga, that sounds really good! I have a couple that came in a bag of mixed vegetables, but traditional use of them is boring... I really like what can be done by cutting vegs in noodley shapes. It's like eating a different vegetable! Do you use a special tool to 'spiralize'? All I have here are carrot peelers. (and a carving knife, of course! )

Just made a pot of curry to put in the crockpot for the stormy weather. Bulk pack of chicken thighs, cubed potatoes, frozen tomatoes, peppers and spices. Will be served with rice and fresh greens probably arugula since that's ready to bolt. The crock pot is my favorite thing for weather that threatens to out the power. Just put something on warm in the pot while you go about your day... Whenever the power goes, sit right down and have a hot meal. If the power goes during the night, it's still great to have curry - the spices are warming even if you have to eat it cold.

That looks and sounds good, Bower, what seasonings do you use for your curry?

[mention]Bower[/mention] You could cut your rutabagas into cubes and roast them with a few other cubes veggies like potatoes and carrots.

I like almost any vegetable spiralized. We don't usually use them as a replacement for noodles, we usually eat them sautéed in either butter or olive oil. I grow butternut squash and wanted to be able to spiralize that so I bought a hand held Vegetti tool but it turned out to be useless for anything harder than zucchini. I still use it for a quick batch of zucchini Zoodles but I bought an electric spiralizer for the hard veggies. I tried it on potatoes and made fabulous roasted potato curls. I have also used it successfully on beets, carrots, rutabaga, butternut squash and sweet potatoes. We really like it.

20190131_171434 by Brownrexx, on Flickr

Here is the one I have and it's really easy to clean too.

@brownrexx - yeah what is it about the shape that makes all vegetables yummier! ? Strange but true. I would like to get one of those gadgets. Meanwhile, will not forget to use the peeler for some broader strips. I don't use in place of noodles either, but the cool cuts make veggies special.

Spices in the curry are tumeric, coriander, cumin, cayenne pepper, garam masala in order of most to least. Start with some oil, bayleaf, chopped onion and spices in the big pot, sear the chicken in the spices both sides and cook a bit, add water and cover for 20+ minutes, then add cubed potatoes for another 15 min, then frozen tomatoes and peppers until tomatoes are cooked in. By that time the meat should be falling off the bones.

[mention]worth1[/mention] I can see the generous handful of paprika in your mayacoba/black beans dish. I do that too sometimes (since I got a big bag of it!), and really ups the taste of a soup or stew. The tomatoes in curry just disappear, but they also change the taste big time and in a good way.

[mention]Bower[/mention] I had already made plans to make Hungarian Goulash in the Instant Pot tonight but I am going to have to try your Chicken curry next. Thanks for sharing...

The curry looks good.
I buy the sweet paprika by the pound and always get another pound when one pound runs out.
Meaning at some point I have 2 pounds on hand.
Some lady told me years ago paprika didn't have any flavor and was just meant for decoration.
The minestrone I made had some pretty good heat to it from the hot smoked Spanish paprika.

It's Christmas Eve here, and this is a fairly typical fasting meal for today (no mammal or bird meat or products). Carp, stuffed dried peppers, beans, potato salad, pickles, roasted pumpkin, dried fruit... (not my pic)