Hey Grandpa, What's For Supper?

[purr]

wow thank you I am so making that.

Well last night I ended up making elbows instead of spaghetti.So tonight that will be baked in the oven with some fresh motzarella on top. And some kind of veggie.

 

[cknmom]

Chickenmania- Get better soon. How long do they say you will be laid up?

I also hope everyone in northern CA are fine.

Left over enchiladas, beans and rice tonight.

Getting ready to go make some muffins for breakfast and pack DH's breakfast and lunch and make coffee.

I got 1 1/2 hrs sleep last night, I have a migraine. Time for coffee for me also.

Monica

 

[amystours]

This weekend has been hectic, so supper has been a hodgepodge every night. While I was building a bobwire fence, DH was cooking, so I guess I can trade jobs...would rather do that anyway.

Tonight we are having fried deer backstrap, purple hull peas with a few okra pods thrown in, mashed potatoes and gravy, and then a store-bought watermelon from Wal-Mart. (I know, I know....)

 

[ninjapoodles]

Trying a squash casserole recipe from the May issue of "Southern Living." The oven timer is going off right now, so will try it and report back later!

UPDATE: Wow, this is good stuff! Will post recipe as soon as I'm done stuffing my face!

 

[ninjapoodles]

Quote:
YUM. That is the only cut that I really like, although I do use ground venison in everything from chili to spaghetti to casseroles.

 

[BamaChicken]

Hey , I want that Squash Recipe, Ninja
I didn't cook tonite. We had a turkey sandwich with some leftover fresh yellow crooked neck squash and some cream 40 white peas. I cooked all weekend. Fri nite fixed my middle son and his family a meal of chicken fried chicken, Fresh cream feild corn, peas, squash, and fried okra I breaded with cornmeal. Homemade bisquits and the best homemade blueberry pie you ever had.
Next day cook some Zuchinni bread and then did a repeat cookoff Sunday at Dinner for oldest son and his wife.
You can see why I didn't want cook again tonite. Now if I could just get some more fresh blueberries picked.

 

[Aneesa's Muse]

I am still dying from virus bug ..today was the worst of all 10+ days thus far ....so DH brought Palak Gosht and Biryani with some fresh Naan

..translated: Spinach and lamb with "burn 2 times" spices

..Rice with more spicy stuff and chicken cooked into a big ol' flavorful pile ...and fresh flat bread

The heat felt good going down.. can't taste anything much, but can feel heat from spices. Probably won't be so happy about this tomorrow

When I have the strength, I'm going back to make the Squash Casserole ..that sounds pretty darn good

 

[ninjapoodles]

Quote:
The "backstrap" is what would, on a beef, be known as the "tenderloin." It's (in my opinion) absolutely the best cut of meat there is, on any red-meat animal. Tender and VERY lean. Venison is lean to begin with, so the backstrap/tenderloin is WAY lean. Cooking it calls for either adding some fat (think of how filet mignon always has a strip of bacon wrapped around it and is usually cooked with butter), like by frying in oil, butter, or animal fat, or a slow, moist cooking method. Here's some that my husband cooked very slowly in the crockpot with beer and tomatoes and veggies and I don't know what all:

We served it over a bed of cheesey polenta (I think it was Gruyere and parmesan), and it was out of this WORLD.

It's hard to get some venison backstrap around these parts, unless you hunt your own. Most hunters I know, even if they send their deer to the butcher to process, remove the backstrap first because they're afraid the butcher might take it!

If you ever get hold of some beefalo meat, the same cooking rules apply. It has practically no fat, compared to standard beef, so you either have to add fat, or cook it fast, or cook it with liquid. I cooked a beefalo roast a couple weeks ago, and despite being very careful, still managed to make it more dry than it should've been.

 

[ninjapoodles]

BamaChicken and aneesamuse, the casserole was really good! The original recipe is in May '08 Southern Living magazine, under "Can't Miss Casseroles," and is intended to be a side-dish casserole. I love one-dish meals, so I went ahead and added chicken to it (and left out the water chestnuts, which I do not care for).

Chicken & Squash Casserole:

*A couple pounds of zucchini & straightneck squash, sliced
*A small, sweet onion, chopped
*Salt

Combine first three ingredients in a Dutch oven or other large, heavy pot. Add water just to cover, bring to boil, cook gently for 5 minutes. Drain veggies well. After I got the veggies out, I re-used the water they cooked in to boil 1/2 to 1 pound of skinless, boneless chicken until just cooked through. I salted and peppered the water heavily before cooking the chicken. Then I took it out and shredded/cut it up.

Meanwhile, in a good-size bowl, combine:

*1 cup grated carrots (I think you could use twice as much if you wanted)
*8oz. (1 cup) sour cream (I used reduced-fat)
*1 can cream of chicken soup (I used 98% fat-free)
*1/2 tsp. salt (or to taste)

Fold the cooked veggies and chicken into the sour-cream mixture until well-combined. Set aside.

Melt:

*1/2 cup butter or substitute of your choice (I like Smart Balance 50/50 Butter Blend)

Into melted butter, stir:

*8oz. Herbed stuffing mix (I used Pepperidge Farm)

In a lightly greased (or sprayed with Pam) 9/13" casserole dish, spread half the stuffing mixture on the bottom of the dish. Pour all of the filling over that, then top with the other half of the stuffing mixture.

Bake, uncovered, at 350F, for 30-35 minutes, until golden and bubbly. I had to tent some foil over it at about 20-25 minutes.

If you want to keep it vegetarian, it would still taste great. Just leave out the chicken, and switch the cream of chicken soup to cream of mushroom or something. This was my daughter's bowl (the rest of us ate from plates

), and this was the FIRST time she ate squash and zucchini willingly. She loved it.

 

[Tutter]

We had:

Flavorful Meat Patties;
Grilled Eggplant with Tomato Topping;
Pickled and Fire Roasted Peppers, and
Noodles Parmesan.

We finished the cantaloupe and honeydew for dessert.

I fix the eggplant as I would for eggplant lasagna. (Peel, slice, put in colander over pot, lightly salting, and weighted for an hour with a plate on top, and large can on that. Drain off bitter water from eggplant, rinse quickly, dry well.)

Bread, or not. Cook in a pan, or on something like a Foreman Grill, or regular grill.

Serve eggplant slices hot on plate with a large dollop of a topping made by cooking down shredded carrots and low moisture tomatoes. The topping can be mild, or spicy, to your taste

Flavorful meat patties are really just hamburger patties with everything you can think of in them. Whatever you like. Some ideas are:

Tamari/soy sauce/teriyaki sauce, dried or finely minced fresh onions, garlic granules, sweet paprika, etc. I've had people put taco spice/chili powder in, herbs etc. Whatever you want, as long as it comes out flavorful! lol!

Very nice, NinjaPoodle; I love the photos with it!

You bet, the backstrap is the best piece! I've never cooked beefalo, but I've used buffalo for years as my red meat, and it doesn't take long to adjust to it being lean. Basically, a bit of olive oil, and really don't overcook it. It may seem like you are undercooking it, but you're not. You can still brown it and not overcook it. I don't even think about it anymore.

I'm sorry you're so miserable, aneesasmuse!

I think I'd like for you to adopt me, BamaChicken!

I would never insult you by not having some of that blueberry pie...no matter how much of the rest if that fine fare I'd indulged in!

Do you have a secret to it being so good?

Thank you, Lizardz! And thank you for the recipe!