Hey Grandpa, What's for Supper? Part 2

[TammyTX]

Tortilla Soup....page 41 of the BYC cookbook.

 

[thechickenchick]

Tammy that looks delicious! We had vegetable soup and fresh baked herb bread.

 

[Dragonfly Ranch]

Quote:
Did you the refried bean recipe? If you did what did you think? We had some leftover beans again last night and I added some homemade salsa and jazzed it up a bit and they were great. Like I said before never buying store bought again. We are going to pressure can our own pinto beans so we can make smaller batches when we want.

Sandee

 

[thechickenchick]

Tonight is BBQ deer sandwiches (crock pot) and salad.

 

[TammyTX]

Quote:
It was good but the chicken was a little tough...old hens I guess.

....not mine.

 

[cknmom]

Greek pasta and beef casserole
Monica

 

[Backyard Buddies]

Quote:
Did you the refried bean recipe? If you did what did you think? We had some leftover beans again last night and I added some homemade salsa and jazzed it up a bit and they were great. Like I said before never buying store bought again. We are going to pressure can our own pinto beans so we can make smaller batches when we want.

Sandee

I "sort" of made that recipe. It was too late to slow cook it, so I pretty much followed the recipe but did it on the stove. I did a "quick soak" first, then rinsed the beans, then put it on to boil, using all of the ingredients except the salt. Very good stuff! I may have lost some of the flavor by the rinse, but the payoff the next day is well worth it.

Do let me know how the pressure canning works for you. I have a canning book but haven't yet attempted to do my own canning yet. I buy pintos at a local health food store, right out of the bins. Very, very inexpensive! It'd be awesome to have them always available. Thanks so much for the recipe!

Dinner last night was lemon herb grilled chicken, brown Basmati rice, baby peas, and salad.

Dinner tonight will be roasted salmon, quinoa with onions and carrots, cooked spinach, and salad.

 

[Dragonfly Ranch]

Tonight Baby Back Ribs, roasted potatoes, carrots and brussel sprouts. I cook my ribs in the pressure cooker for 20 minutes and finish off on the grill with BBQ sauce. They are fall off the bone to die for. Had to tease my mom one time when they came for dinner and I was serving ribs. She saw how many I was making and said "oh, we only eat a couple if ribs - that's too much". I said "no wait and see you will eat half a rack". She ate her half and was eye balling my Dad's and he said "No way"! The pressure cooker makes all the difference in the world.

Sandee

 

[Backyard Buddies]

Quote:
What a great idea, Sandee! Do you season the ribs before putting them in the pressure cooker or are they just in a bit of water and you season them afterwards? I

my pressure cooker.

 

[Dragonfly Ranch]

Quote:
What a great idea, Sandee! Do you season the ribs before putting them in the pressure cooker or are they just in a bit of water and you season them afterwards? I

my pressure cooker.

I season them with rub on both sides. The pressure helps to flavor the meat nicely. I use 2 cups water and place the ribs on the rack in the bottom and don't fill the canner more than 2/3. When they have processed for 20 minutes at a full jiggle of the rocker thingy - then remove from heat and immediately cool off with cold water. Once the pressure valve has released, open and remove, coat with BBQ sauce and finish off on the grill until BBQ sauce is caramelized. Once you do this you will never go back to the old way of slow cooking and it really helps to get great ribs on the table fast.

Only made one rack for the two of us and was surprised that there were 3 ribs left for lunch today. The roasted vegetables were good too. Enjoy

Sandee