What's for dinner?

[sumi]

I didn't eat chicken for over 10 years. When I was in FFA in high school, seems like everyone raised 20 broilers. We butchered chickens for weeks. I never wanted to even see another chicken, much less eat one. I finally got over it and like chicken now. It doesn't bother me to slaughter them one bit.

Haven't eaten chicken now for going on 12 years. I miss it, but I find I automatically shy away from it now, though I don't care much any more for why I quit in the first place (the horrific conditions they are raised in on commercial farms in S.A.)

 

[CrealCritter]

My night to cook

Stuffed pressure canner browned free range yard hussies

Fried potatoes with onion / green beans & garlic

 

[frustratedearthmother]

Deep dish Keto pizza!

 

[CrealCritter]

Kitchen gets crowded at harvest with pressure and HWB canners, and jars and produce. Hubby says I need a separate kitchen for that stuff, and I agree with him. Not gonna happen in this life time though.

I know exactly what you mean. I've been wanting a butchering/processing/hanging building and smoke shack for long time now. Processing and hanging meat in the wood shop is not the ideal place for sure and I can't do any smoke curing but small cuts of meat on the BBQ grill.

I already know we are moving deeper into the woods, it's just a matter of time and waiting for the right property to come up for sale. I told my wife I want this move to be the last time and then I'll build what we have been wanting, she agrees.

 

[sumi]

How are chickens raised for meat in Ireland?

Sorry, I missed this! I actually don't know... Since I don't eat chicken, or shop bought eggs, I don't look too closely at chicken farming here. I can't imagine the Irish being as tolerant and forgiving as the crowd in S.A. though

 

[CrealCritter]

My turn to cook - Beef Barley soup

Recipe

Ingredients

Cooking

Daughter in law came in to pick up our granddaughters and said what smells so good? Oh Paw Paw Crocker cooking soup again - I get dibs on leftovers. I may have to fire up the pressure canner and can leftovers - we'll see... It's just my wife and I and it's quite a bit of soup.

Edit...
Turned out really good. The barley soked up more liquid than I thought. So after my wife and I had a big bowl, I poured another quart of her beef stock in the pot. Boiled it about 5 more minutes and got 7 pints for the pressure canner . Wife said it's to good not to can. It was easy to make also.

Whoever invented the home pressure canner should be awarded the metal of honor - it's like the most awesome invention ever! Now that my wife taught me how to use it and I've used it many times, I feel a lot more comfortable with it.

 

[CrealCritter]

My night to cook, I cooked honey, soy sauce, garlic, lemon butter shrimp and broccoli over rice. My wife was impressed and honestly so was i. I still can't believe it turned out so delicious. I'm like dang, I made this?

Recipe (serves 2 adults)
1/2 cup honey
1/4 cup soy sauce
3 cloves garlic minced
juice of 1 small lemon
1 small lemon sliced
1 pound large shrimp, peeled and deveined
3 Tablespoons butter
1 green onion sliced
Sprinkle of finely diced parsley for garnish

In a small bowl, mix together well, honey, soy sauce, garlic and juice of 1 small lemon. Add half of the sauce to the shrimp and cover, let marinate in refrigerator for approximately 30 minutes.

In a medium sized skillet add the butter. Add the shrimp and discard this 1/2 of the marinade. Season with sprinkling of salt and pepper. Heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the other reserved 1/2 of the marinade and pour over shrimp. Cook until the sauce just starts to thicken and coats the shrimp, remove from heat. Garnish with green onion, lemon slices and parsley. Serve over white rice. Add side vegetables of your choice (steamed broccoli).

 

[CrealCritter]

We did the same, I used all purpose king arthur flour. My wife likes a thinner soft crust, little sauce and extra cheese. I like, sausage, mushroom, onion, regular cheese and a thicker soft cust. This time I added a tsp of fresh grated garlic to the sauce on mine. My wife and I really like the pizzas.

 

[CrealCritter]

I used olive oil: light smear on the baking stones, then, on my hands to spread the dough.

Oiled hands are a must else a sticky mess.

 

[wyoDreamer]

The pizza dough that I make is not sticky, it makes a nice crispy thin crust when cooked on the pizza stones. it is a little hard to stretch sometimes, but it will "window pane" nicely when it is made right. "Window pane" is to stretch it thin enough to let light through - I take a small piece, flatten it out into a coin shape and stretch it to see how thin I can get it before it breaks. It is a check to see how well the gluten formed.