Sprouted Onion

I keep my onions in the utility room on vinyl-coated open shelving, but this one had been plopped on the shelf head down, it appears.  It took that opportunity to grow an interesting hairpiece down through the openings.

Does anything come to mind?

I discovered it this afternoon and harvested the sprouts to top DH’s luncheon cheeseburger.  He said they were quite potent.  The remainder of them that he did not eat went into the stuffed peppers that I made for dinner tonight.  I forgot to take a picture, but the peppers were really colorful in red, yellow, and gold.

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Tender Is The Pork

slow-cooked-pork-blog

 

 

I have recently purchased an InstantPot, but it is the Nesco slow cooker that is cooking my dinner at the moment!  This would work as well in the InstantPot using the slow cooker feature, I presume, but there was such a small amount of ingredients, that I thought it would do better in a smaller unit.

Someone asked about using the freezer in conjunction with a slow cooker . . . BINGO! That’s my favorite way of using it.  If I find a good sale on some sort of meats, I get as much as I can afford and brown ‘em up in the Nesco Roaster or on the stove – depending on what they are.  Then into the freezer in meal-sized quantities.  They can come out to be the star of a meal with little effort – just whip up a starch and a veggie, if that is how you eat, et voilá, dinner is served.

Right at this very minute, there are two beautifully browned pork chops in the 1.5 qt. model Nesco, with a variety of bits of different sauces and other juices/veggies that I had acquired over the last few days.   I took out a package of pork chops, thawed it in the microwave, and put them into the 1.5 qt. Nesco slow cooker – the pretty red one.  I put in some broth, a bit of pasta sauce, and some leftover veggies and let it bubble away for about three hours.  For the last hour or so, I plopped in a bit of cabbage.

Oh, I defrosted the meat first before putting it into the Crock-Pot and preheated the unit itself so the food did not sit at an unhealthy temperature for a long time before it came up to 160 degrees.  The meat totally fell off the bones, and was sooooo tender.  The red things are half a beet, and on top of the bulgur is some of the jarred red pepper ratatouille that I found recently at Big Lots.  That stuff is WON-derful!  The white pitcher had the juices that had collected in the Crock-Pot.

I’ll serve it over bulgur that is made without cooking by using a vacuum bottle. Bulgur cooks quickly, so tossing it into my Nissan three-cup vacuum bottle with some boiling water produces a delicious side dish with the veggies from the pork “stew” on top in almost no time at all, and it will stay hot and delicious as long as you need it to.  No fussing around with a starch or grain at the last minute.

If you like tabbouleh salad, the leftover bulgur can quickly be made into that sort of side dish almost instantly.  Here is a recipe from the net.

tabbouleh salad recipe

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Impulse Biscuits

impulse-biscuits-blog

 

I was watching a YouTube video of someone making “Cowboy Biscuits” by using newspaper as a mixing place instead of a bowl.  This seemed unappealing to me, albeit easy to fold up and throw away.  I reckoned that washing out a bowl couldn’t be that much more difficult, and more sanitary than adding newsprint to the finished product, so I decided to just give it a go.

In about half an hour, the plate you see above was covered in little biscuits.  They took about five minutes to mix up and about 20 minutes to bake in the Cuisinart Oven Central.  Clean up was very quick.

As usual, I didn’t have a recipe to go by, but here is what I did:

Measured one cup of flour, 1-1/2 t. baking powder, 1/4 t. baking soda, 1/4 t. salt, and 1 T. (scant) sugar into a bowl.  That’s the end of the measuring.  I whisked all those ingredients together, and pulled out my bucket of sour cream and a quart of heavy cream that I was sure had gone sour (but it hadn’t).

I put in a scoop of sour cream and poured in some of the heavy cream, and stirred with a Granny Fork until it made a crumbly mass.  I put it out onto a floured surface, folded it together as best I could, and then rolled it a bit with my rolling pin to about a half-inch thickness.

Meanwhile the Cuisinart Oven Central was heating to its highest level (450°).

To get the small-shaped biscuits, I used the spare top to a bottle of half and half as a biscuit cutter.  I have a whole bunch of various sizes of biscuit cutters, but their location is unknown to me!  That’s how long it has been since I made biscuits.

At the end of the baking time, these little guys were irresistible.  Three disappeared immediately, and two more went to a neighbor, along with some blueberry/cranberry muffins, which I will write about later.

The output was a dozen biscuits, so the calorie count is not too heavy for one biscuit.

Hmmm – there seems to be a basket of strawberries in the fridge . . . do I detect nascent strawberry shortcake?

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Leftover Leftovers

 

Just after New Year’s Day, our local grocery store decided to rid themselves of their premium frozen turkeys for $.79 a pound.  A 21-pounder somehow managed to come home with me, and thus we have had myriad meals on hand quite easily.

It’s getting down to the end of it now, but there are still several quarts of the most fabulous bone broth available for soups.  There was some angel hair left from a previous meal, so I chopped up some veggies (celery, onions, mushrooms, green and red peppers, and carrots) and quickly sautéed them, added the broth and some big chunks of turkey.  No seasonings were required, but we each sprinkled on a little Lawry’s Seasoned Pepper at the table.  I thickened it just slightly so it had a bit of body.  Half of it disappeared in a trice with the sourdough bread and the veggie plate shown.

Anticipation is high for the devouring of the rest of it tomorrow!  ;->

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Hummus Supreme

ratatouille-n-hummus-blog

 

I’m never shy about mixing and matching things that appeal to me.  Almost never does it turn out to be something that is inedible.  And this is far and away one of the very “bestest” combinations yet!

It is homemade hummus with a spoon of each of the contents of the two jars you see in the photo.  I mixed up only the small bowlful that you see here, so it is all gone now.  But so very easy to make up fresh for the next time.

It would probably be just as great mixed in with sour cream, yogurt, or Greek yogurt, but with the hummus, there was a good mouthfeel, low calorie count and satiety factor.  And there was a very satisfying crunch with the Triscuits we spread it on.  All in all – a great find – and a very satisfying snack that you can feel good about eating.

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Bobcat

bobcat-blog

 

This beautiful creature just came for a long drink at our water pond.  Have never seen him in the daylight before.  Look how many different patterns are on his body.

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Brie and Persimmon

brie-n-persimmon-blog

 

Remember a couple of weeks ago when I posted about the persimmons?  Well, I promptly put one in the back of the refrigerator and forgot about it.  Thought about it a couple of days ago, and brought it out to come to room temperature.

When before-gym snack time came around today, I dragged out some Triscuits, Brie and Cheddar cheeses, sliced tomatoes, and the persimmon.

Mr. “I Don’t Think So” initially turned up his nose at it, but when I kept making nom nom noises as I devoured mine, he succumbed!  He ate about four like the one in the picture above.  Insatiable!

I don’t know how to describe the deliciousness of this combination!  It seems incongruous, but . . . oh my . . . it is a treat that will make your eyes roll back in your head in ecstasy!

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