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15 minutes ago, BilletHead said:

Would of been even better if you could of shared with your tribe :( . Hang in there buddy,

Agreed. Got 7 days before heading back to MO, but will have to be back in MD 2nd to the 7th. Should be able to work in a possible Hank Shaw book tour event before I get back out East :)!

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I like parsnips pretty well. I will confess they were overdone in my meal the other night. They cook faster than carrots. Gotta remember that. 

Anybody got any tried and true low-cal recipe ideas for butternut squash? I’ve got one sitting on the counter gathering dust. I’m sure I could do it with butter and brown sugar, or fry it in butter, or make a creamy soup, but.... Last time I roasted it with just a little s&p, but I’d like to get a little more flavor going. 

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2 hours ago, ness said:

I like parsnips pretty well. I will confess they were overdone in my meal the other night. They cook faster than carrots. Gotta remember that. 

Anybody got any tried and true low-cal recipe ideas for butternut squash? I’ve got one sitting on the counter gathering dust. I’m sure I could do it with butter and brown sugar, or fry it in butter, or make a creamy soup, but.... Last time I roasted it with just a little s&p, but I’d like to get a little more flavor going. 

         We did the free ditch volunteers many ways but low cal it wasn't. The soup was great but called for heavy cream :D,

BilletHead 

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7 hours ago, ness said:

I like parsnips pretty well. I will confess they were overdone in my meal the other night. They cook faster than carrots. Gotta remember that. 

Anybody got any tried and true low-cal recipe ideas for butternut squash? I’ve got one sitting on the counter gathering dust. I’m sure I could do it with butter and brown sugar, or fry it in butter, or make a creamy soup, but.... Last time I roasted it with just a little s&p, but I’d like to get a little more flavor going. 

Put a ball of breakfast sausage in the cavity, roast in a covered dish with 1/2" water.  Trust me.

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I've got a pot roast going right now.  Browned the roast and two halved vidalias.  Deglazed with a full bottle of cabernet, reduced liquid by half, added an envelope of Lipton onion soup and about a half teaspoon of ginger.  Veggies also include rutabaga, a russet potato, parsnips and carrots.  Saved a few of the carrot tops and they are the top layer.  I am hopeful/confident.

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           Kefta Kebabs with Tzatziki Sauce,

  We were supposed to put the seasoned and herbed ground meat on skewers but that proved to be pretty tough. Ended up rolling the mixture in the shape they were supposed to be and put in grill basket and I was able to work them around to be charred all the way around. Skewer less kebabs. Worked fine,

DSCF3442.JPGDSCF3443.JPG

     Meat mixture full of good things such as onion, parsley, oil packed sun dried tomatoes, mint, cayenne, cumin, S&P and coriander.  The Tzatziki sauce contents,

olive oil, lemon juice, greek yogurt, cucumber, dill, garlic and S&P.  Sautéed up some frozen veggies and added some leftover lime cilantro rice to them. Crusty bread. Fine eats here friends,

DSCF3445.JPG 

  BilletHead

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Heated up the cast iron skillet for a couple pieces of venison loin.  Tenderize them with a jacard stabber thING and seasoned well with house seasoning and introduced them to the skillet.  Slightly over done to my liking but mom doesn't like red in the meat, however the flavor was very good and they were ridiculously tender.  Wife made some sort of rice and a butternut squash to go with it.  Wonder what the poor folks are eating tonight?

2018-02-13 17.26.15.jpg

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Nothing going on here nearly as cool as the recent posts. Spatchcocked roast chicken, steamed cauliflower, and a salad with house dressing. Probably won't even post a picture.

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