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Weekend of 11/2-3-4...what did you cook?

chelleyd01 Nov 4, 2007 09:37 AM

I am starting to love these weekend threads...it inspires my creative thoughts for the upcoming week!

I am sad to report that I did not cook all that much this weekend...mostly baked. I made 300 mini chocolate cupcakes for an upcoming wedding I am doing. Alot of TJ's and quickie stuff thrown in the mix. I did do the jalapeno bacon wrapped apps from thepioneerwomancooks.com (WOW) and some banana crumb muffins with some aging over-ripe bananas I couldnt see fit to throw out. Today will be meatloaf with bacon fried potatoes, broccoli and a loaf of challah in my bread maker.

How was your culinary weekend?

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  1. diablo RE: chelleyd01 Nov 4, 2007 09:55 AM

    Made sausage in homemade marinara yesterday in the crockpot. Had it over pasta with garlic bread and salad (easy, simple). Left it in the crockpot. Will plug it back in and make sausage sandwiches for the big Pats/Colts game this afternoon. Probably will steam up some shrimp with Old Bay too. I'd like some of your jalepeno bacon wrapped apps, but am too lazy to go to the store....

    1 Reply
    1. re: diablo
      Pia RE: diablo Nov 4, 2007 10:53 AM

      I made sausage and peppers -- super easy and fairly healthy with turkey sausage and zucchini sliced up along with the peppers. Sauteed onions in a little olive oil, added sausage slices after a few minutes. Once they were mostly cooked through I threw in thinly sliced orange and yellow peppers and zucchini, along with salt, parsley, and basil. Let this cook for a few more minutes and then added a can of crushed tomatoes. Simmered about 20 minutes. All done with only about 10 minutes of active effort. Served with crusty bread.

      Last night I made roast lamb with herbed potatoes from the Silver Palate cookbook. Yum! Another fairly simple recipe -- lamb had an herb rub with black pepper, coriander, thyme, and rosemary, and the potatoes were tossed with some olive oil, salt, and thyme.

    2. Emme RE: chelleyd01 Nov 4, 2007 10:10 AM

      It hasn't been that complicated, but still enjoyable...

      Artichoke Heart, Shiitake, Sundried Tomato and Chicken Casserole thing Fri nite
      Pear Streusel Hotcakes Sat morning

      Panini w/ heirloom tomatoes, mozzarella, parmesan and basil, and grilled shrimp

      was out for dinner

      For brunch today I'm making egg white omelettes or frittata w/ roasted veggies.

      Playing around for dinner tonight, I'm doing a gramercy stout gingerbread based cheesecake... With it, I'll serve some tuna tartare amuses, butternut squash bisque with fried sage, and seared scallops w/ toasted black lentils and a drizzle of orange parsley oil reduction; I may also throw in an artichoke and hearts of palm mini salad.

      3 Replies
      1. re: Emme
        foxy fairy RE: Emme Nov 6, 2007 10:57 AM

        Hi Emme -- Could you please post the recipe for your chicken casserole? That sounds FANTASTIC! Even loose guidelines, or a link for the recipe, would be much apprecieated.

        1. re: foxy fairy
          Emme RE: foxy fairy Nov 10, 2007 04:29 PM

          oy, this is one of those things that has just evolved... i often do it in a crockpot, and try to cook healthy, so I'll really just use garlic, maybe some onion, shiitakes, sundrieds (which I add a bit later), artichoke hearts, and chicken breast in pieces, then chicken broth and/or soy sauce/bragg's amino acids, maybe some tarragon and/or parsley.. it's so fly by the seat of your pants, i'm afraid to give quantities b/c i just eyeball... so sorry... feel free to ask questions and i can clarify?

        2. re: Emme
          n
          nissenpa RE: Emme Nov 7, 2007 04:56 AM

          I have some sun dried tomatoes and shitakes to use up. Would you mind elaborating on your chicken dish. SOunds delish.

        3. dinner belle RE: chelleyd01 Nov 4, 2007 11:01 AM

          Made an awesome pot of chili with freshly-ground underblade chuck roast (2 for 1 at grocery. I get them to put it through the grinder twice - SO much better than the prepackaged ground beef.) and three different kinds of beans. Put smoked paprika (Penzey's) in it for the first time ever and it turned out to be fantastic.

          1 Reply
          1. re: dinner belle
            g
            glorypea RE: dinner belle Nov 5, 2007 09:01 AM

            I also made a big pot of chili, but since what I really wanted to make was ragu Bolognese, I made the chili basically according to Lidia Bastianich's Bologonese recipe (http://recipes.lidiasitaly.com/Produc...) but used chili seasonings (chili powder, cumin, cayenne), more onions, beer instead of wine, more tomatoes, and two different types of beans. Simmered it for about three hours and it was fantastic - my big pot of chili didn't turn out so big after all, because everyone loved it so much. I made a salad of mixed CSA lettuces, cornbread and browned butter rice krispie treats (http://www.nytimes.com/2007/10/31/din...) to accompany. The football watchers in attendance were satisfied, indeed.

          2. Amuse Bouches RE: chelleyd01 Nov 4, 2007 11:04 AM

            Friday night made chicken drumsticks from Nigella Express on Food TV -- marinated in buttermilk, cumin, olive oil, salt, pepper, and maple syrup. Simple but a good marinade. Served with endive, apple and blue cheese salad. Also baked a Marlborough pie from the Fanny Farmer Baking Book -- flavor was fantastic but the recipe needs tweaking because the filling didn't set.

            Saturday -- dinner at my parents' - mom made Caesar salad and lemon thyme roast chicken. I made a rice pudding for dessert in the crockpot that was slammin, if I do say so myself. Flavored with cardamom. No eggs - creamy style.

            Today I have a batch of chili in the crockpot and I'm thinking cornbread is called for, more caesar salad, and probably more pie.

            1 Reply
            1. re: Amuse Bouches
              v
              Val RE: Amuse Bouches Nov 4, 2007 12:29 PM

              AB, you forgot to mention crushed/bruised garlic!!! Heh...had to check out that recipe and here it is for anyone else also curious...I will try this recipe for Buttermilk Roast Chicken:

              http://www.foodnetwork.com/food/recip...

            2. nancyhudson RE: chelleyd01 Nov 4, 2007 12:10 PM

              This is a fun post! I made a bread pudding with whiskey sauce off of epicurious last night. Tonight is brined and then roasted turkey thighs with mashed potatoes and broccoli florets.

              1. scharffenberger RE: chelleyd01 Nov 4, 2007 12:19 PM

                I made a recipe from the back of a Heckers Unbleached Flour for Magic Candy Squares to use up some of the leftover Halloween candy. It was a relatively simple recipe, that used some of my favorite things to use a 9 x 13 pan , butter , flour, oats and a can of sweetened condensed milk..It also used up some snickers bar. Snickers are not one of MFT but I love using condensed milk in 9 x 13 pans!
                I also reduced some apple cider to apple syrup to serve with some leftover pork I made.
                And I will cook some brussel sprouts later. Perhaps I shall roast them!

                2 Replies
                1. re: scharffenberger
                  foxy fairy RE: scharffenberger Nov 6, 2007 11:04 AM

                  Did you roast them??? How did they come out?

                  1. re: foxy fairy
                    scharffenberger RE: foxy fairy Nov 14, 2007 06:19 PM

                    I did not roast them, but braised them with a wee bit of bacon. They came out great.

                2. k
                  karykat RE: chelleyd01 Nov 4, 2007 12:27 PM

                  I made a baked thing with really good sauerkraut, apples, onions and some good smoked brats. (From the epicurious site.) My boyfriend kept saying, " I didn't know I liked sauerkraut" in an amazed voice. Also making a cranberry cornbread recipe this afternoon.

                  1. Rubee RE: chelleyd01 Nov 4, 2007 12:42 PM

                    Lots of CH-related recipes this week! Last night was Cajun Meatloaf, and I made a pumpkin pie from the COM - Silver Palate. Lunch today was mini-meatballs using the same meatloaf mix above (I made a big batch), but cooked in a smoky Southwestern ancho chili/tomato sauce. Tonight is Chefchicklet's spicy garbanzo soup with parmesan twists.

                    Spicy Garbanzo Soup:
                    http://www.chowhound.com/topics/44928...

                    ISO Best darn Meatloaf EVER...PERIOD!
                    http://www.chowhound.com/topics/36214...

                    Pumpkin Pie:
                    http://www.chowhound.com/topics/45623...

                    1. capeanne RE: chelleyd01 Nov 4, 2007 01:11 PM

                      Friday was double thick porkchops with EVOO Coriander and Cumin grilled on wood in fireplace, baked potatoes and snap peas..last night we had bad Nor'easter and wind too high to light fire so we took the chicken that was intended to be grilled and shredded and woked it with diced orange peppers, parsley, red onion and the usual chinese ponzu and chili paste. Served with rice noodles but somehow our stir fry is always too dry ( subject of another help me thread) Tonite wood grilled pizza with various toppings of san marzano crushed tomatoes, scallions, fresh oregano, pecorino romano and parmesean..or just EVOO and sea salt ( which is yummy)

                      1. The Chowhound Team RE: chelleyd01 Nov 4, 2007 02:09 PM

                        Our goal on this board to is help each other eat better by sharing cooking tips and recipes. In order to keep this thread useful, and not simply a a list of dishes that posters have cooked, please include recipes or links to recipes. Thanks.

                        6 Replies
                        1. re: The Chowhound Team
                          k
                          karykat RE: The Chowhound Team Nov 4, 2007 02:19 PM

                          Here's the link to the sauerkrat bratwurst recipe I tried: http://www.epicurious.com/recipes/foo.... Our coop has really good quality sausages and brats now and that's what I used. Maybe I'm overly squeamish but I like knowing that quality pork is going into the sausages not something that Sinclair Lewis would have written about. My cranberry cornbread is going into the oven now. I'll post a link to it if it turns out.

                          1. re: The Chowhound Team
                            Candy RE: The Chowhound Team Nov 4, 2007 04:08 PM

                            Maybe this needs to be moved to general topics. I was tired Fri. PM I don't remember what i made. Sat. PM was crawfish pie made with DuFour all butter puff pastry. Tonight was grilled veal chops, garlic and lemon roasted brussels sprouts and a cheesy microwaved polenta and a side of Pikawicca's quince chutney. All delicious. Darn, I can remember Fri's lunch but dinner is a blank.

                            1. re: Candy
                              MMRuth RE: Candy Nov 4, 2007 04:16 PM

                              Would love the recipe for Pikwicca's quince chutney - made one and was less than thrilled w/ it - too sweet - almost like mince meat (sans meat, of course!).

                              1. re: MMRuth
                                Candy RE: MMRuth Nov 6, 2007 07:56 AM

                                I believe she used the recipe you posted and altered it a bit to suit her taste.

                              2. re: Candy
                                foxy fairy RE: Candy Nov 6, 2007 11:06 AM

                                Did you roast the brussels sprouts with lemon zest or juice?? Or both? Do you have a cooking time and temp?

                                1. re: foxy fairy
                                  Candy RE: foxy fairy Nov 6, 2007 12:15 PM

                                  i just trimmed them, cut in half, tossed with EVOO, S&P and added a few drops on Boyijan lemon oil to the mix and roasted about 20 -25 minutes, they should be a bit browned.

                            2. c
                              classylady RE: chelleyd01 Nov 4, 2007 03:41 PM

                              Had a seasoned chicken oven ready for roasting. Placed root vegetalble under the chicken as suggested by previous chowhounder. It came out picture perfect. Served with a vegetable kugel {recipe on the package of Manischewitz Whole Wheat Noodles} Dessert was a pear crisp.Tea with zucchini bread to end the meal.

                              1. Scrapironchef RE: chelleyd01 Nov 4, 2007 05:05 PM

                                A gallon of giardiniere from the tail end of peppers in the garden.

                                Grilled chicken wings to take advantage of the warm weather, salad with garden tomatoes and goat cheese, balsmic vinagrette.

                                Tonite we're having carnitas tostadas, but that hardly qualifies as cooking (I did make the salsa and guac.)

                                1. saraeanderson RE: chelleyd01 Nov 4, 2007 06:00 PM

                                  I didn't do a lot of cooking - ate leftovers mostly - but my husband made spanakopita on Friday night and we made a chicken and apricot phyllo pie for dinner on Saturday (I can't find a recipe online, but it also included bulgur and onions and yogurt and was spiced with cinnamon, allspice, nutmeg and chives). Before I go to bed I'm planning on either making plain banana bread or peanut butter chocolate chip banana bread for breakfasts this week, and I've got a bok choy salad and other leftovers in the fridge for lunches.

                                  The pb/chocolate chip banana bread recipe can be found here: http://www.slashfood.com/2007/02/24/p...

                                  2 Replies
                                  1. re: saraeanderson
                                    KellBell RE: saraeanderson Nov 4, 2007 07:39 PM

                                    what did you put in your bok choy salad?

                                    1. re: KellBell
                                      saraeanderson RE: KellBell Nov 4, 2007 07:44 PM

                                      Oh yeah - I meant to include that in my post. It's one of the staples in my local Co-op's deli:

                                      Salad:
                                      2 cups chopped bok choy
                                      2 cups chopped red cabbage
                                      1-2 diced sweet bell peppers
                                      1/2 cup (ish) toasted almonds

                                      Dressing
                                      1/4 cup tamari
                                      1/4 cup oil (whatever you like best)
                                      1/4 cup cider vinegar
                                      1/4 cup brown sugar

                                      Whisk together dressing ingredients and toss with veggies. I like to let it sit a while in the dressing before eating, so it mellows the cabbage a little. It's a really gorgeous, colorful dish, and is a great companion to lots of dishes.

                                  2. g
                                    girlwonder88 RE: chelleyd01 Nov 4, 2007 09:13 PM

                                    Not a huge cooking weekend. We have a relatively new tradition of homemade pizza cooked by my husband on Friday nights. Saturday, went to a potluck to watch the football game (How about those DUCKS!?!?!?!?!!!!) and made a chocolate orange bundt cake from epicurious that's just fabulous, and today made the Bolognese sauce from the old Best Recipe cookbook (that you simmer for hours, not the new 45 minute sauce).

                                    1. JungMann RE: chelleyd01 Nov 5, 2007 05:33 AM

                                      While a pot of red-cooked chicken poached away in a rich and flavorful master stock I've been using for 2 months, I simmered a tamarind broth with sliced onions and tomatoes. I added some cubed pork rib chops, sliced collard greens, broccoli and green beans and some sambal oelek and after an hour of simmering, ended up with a wonderfully invigorating hot and sour and savory soup full of fall's best.

                                      1. s
                                        swsidejim RE: chelleyd01 Nov 5, 2007 05:36 AM

                                        At out Friday night, Saturday lunch, and Saturday dinner.

                                        Did my weekly steamed crab legs while watching football, and drinking beer Sunday for lunch.

                                        For Sunday dinner, I made Chicken and dumplings all from scratch.

                                        Kind of a boring, easy weekend as far as cooking in my kitchen.

                                        1. Sophia. RE: chelleyd01 Nov 5, 2007 05:57 AM

                                          Kabocha pumpkin bisque...I caramelized some onions, added the pumpkin (cubed), then when it was soft I put it through the food processor. I added chicken stock and my newest obsession, za'atar (someone on this board turned me on to it--thank you!). It was great for a quick and healthy dinner, and perfect for a cold weekend like the one we had. Tomorrow night I'm trying the parsnip twigs recipe!

                                          1. NYchowcook RE: chelleyd01 Nov 5, 2007 06:00 AM

                                            Friday night I made a variation of G Hazan's shrimp and cream sauce w/ fettucine. Absolute decadence and comfort food. You saute garlic in olive oil, and remove and discard garlic. Mix some tomato paste in white wine, put into oil and reduce. Add 2/3 shrimp, saute w/ S&P. Remove shrimp and puree in food processor. Return to skillet, add heavy cream , reduce and add remaining 1/3 shrimp. Sprinkle chopped parsley on top. A friend I requested I make it for her a second time for her birthday, and then demanded the recipe.

                                            Saturday I spent making brunch stuff for Sunday -- pastry crust, Michael Bauer's best ever apple cake (olive oil in a bundt pan) from his Secrets of Success colleced recipes. I did prep for quiche (grated two kinds of cheese) and mixed sour cream w/ heavy cream to make my own creme fraiche for smoked salmon & bagels, and then went out to my favorite restaurant for dinner.

                                            Sunday I made two quiches (posted on COTM Julia Child), fruit salad (lemon juice w/ sugar -- apples, pears, oranges and grapes, Mixed creme fraiche w/ horseradish and dill and served w/ smoked salmon, bagels, sliced red onions, tomatoes and capers. We ate the cake later w/ tea.

                                            1. k
                                              k_d RE: chelleyd01 Nov 5, 2007 06:18 AM

                                              Saturday I made Robert Rodriguez' puerco pibil from his 10 minute cooking school video. Not bad at all! (Google "YouTube puerco pibil" and you'll find it.)

                                              Sunday I did seared scallops as an app. I fried off some diced up bacon, poured off most of the fat, seared the scallops. Deglazed the pan with white wine, then added thyme, shallots, the cooked bacon, and then poured in some cream and reduced. Poured that over the scallops. Supper was Tyler Florence's steamed mussels - a very simple and straightforward preparation (garlic, shallot, wine, thyme, tomato), with homemade bread. I use Mark Bittman's 60-minute bread recipe for that. Don't you love that he has a 22-hour bread AND a 60-min bread that are both great? I also cooked some apple bratwurst that our butcher makes himself. They're spiced slightly with cinnamon and have apple, in addition to the traditional brat spices. I grilled those off in the grillpan for my kids who don't care for mussels.

                                              And slightly OT, it was time to pull out all the tomato plants for the season. Sort of a sad time of year, and now I'm overloaded on green tomatoes! So our side dish was baked green tomato slices with parmesan-garlic-butter bread crumbs on top. I whizzed up the crumbs with the seasonings in the food processor. Sliced the tomatoes about 1/2 inch slices and put in an oiled pan. Seasoned them well, then sprinkled the crumbs over the top. Baked in the convection oven about 375 for 10 to 15 mins, then finished at 300 degrees for another 15 to soften the tomatoes.

                                              My daughter also had me make a "giant cookie" for a girlfriend's birthday on Saturday, but that is just the Nestle tollhouse recipe baked in a pizza pan and decorated. Nothing fancy, but a winner every time.

                                              3 Replies
                                              1. re: k_d
                                                alex8alot RE: k_d Nov 7, 2007 03:07 AM

                                                can you tell me where to find the 60-min bread recipe? I tried googling it, with no luck.

                                                1. re: alex8alot
                                                  k
                                                  k_d RE: alex8alot Nov 7, 2007 12:05 PM

                                                  I believe it's in The Minimalist Cooks Dinner (I'm not at home, so I can't check). I can pretty much quote it from memory, though ... it's so simple. 3 cups flour, 2 teaspoons instant (SAS) yeast, 2 teaspoons salt. Put it all in a food processor and pulse to mix. Then, through the tube, pour in 1-1/4 cups of warm water. Process till it comes together, take it out, form it into a boule or a loaf on an oiled sheet and let it rise under a cloth while you set the oven to 425 F. When the oven is hot, you bake your loaf for some 20 minutes or so until the bread is done. As Bittman says, it's not the best bread you've ever eaten, but it's the best bread you can have ready in an hour's time. I vary the recipe most of the time by stirring my yeast into the water and adding it to the flour, rather than relying on the warm water to mix in and dissolve the yeast. Oh, and Bittman also gives instructions for mixing by hand, but I don't do that, so I haven't committed those instructions to memory.

                                                  1. re: k_d
                                                    alex8alot RE: k_d Nov 8, 2007 12:56 PM

                                                    perfect, thank you so much. There are many times when baking bread in a hurry is my only option out in my suburbs.

                                              2. maplesugar RE: chelleyd01 Nov 5, 2007 07:00 AM

                                                I didn't do a whole lot of cooking this weekend either, but one memorable dish was my first attempt at Chicken Stew(I've done a lot with chicken, just never a stew). I've never liked dumplings so I ended up making cheese biscuits instead - using the basic recipe from joyofbaking.com. The stew was made almost as written but: without the pearl onions and with zucchini (added at the end) instead of mushrooms since my kids aren't big mushroom eaters... and with 3.25% milk instead of the whipping cream (making it a bit lighter but still tasty). All in all a very warm-you-up-from-the-inside-out type dish... not "gourmet" in the least but perfect comfort food for a cold fall evening.

                                                http://www.canadianliving.com/food/ch...

                                                1. ChefBoyAreMe RE: chelleyd01 Nov 5, 2007 07:04 AM

                                                  Charlie Trotters coconut curry short ribs, with roasted root vegetables.

                                                  1. TSQ75 RE: chelleyd01 Nov 5, 2007 07:20 AM

                                                    made green chicken enchiladas...

                                                    standard shredded chicken breast, corn tortillas, etc.

                                                    the only difference? using up my surplus green tomatoes in leiu of Tomatillos...Success!

                                                    quartered and roasted the tomatoes on a sheet with whole garlic cloves and a split serrano. drizzled with olive oil and sprinkled with a bit of salt to get some of the water out.

                                                    pureed with an immersion blender along with:
                                                    a handful of chopped Culantro
                                                    cumin
                                                    juice of 2 small limes
                                                    a bit of garlic powder
                                                    a pinch of sugar.

                                                    afterwards, stirred in a couple of tablespoons of crema, just for body...

                                                    poured over the rolled enchiladas, topped with queso fresco, and baked...MM!

                                                    also, saturday i sliced up what was left of my Pan de Muerto, and left it out.

                                                    sunday morning: Pan de muerto french toast! :D

                                                    1. BarmyFotheringayPhipps RE: chelleyd01 Nov 5, 2007 07:49 AM

                                                      In the midst of our first nor'easter of the season, we had picked up a lovely piece of sockeye at our neighborhood supermarket fish counter, which I broiled gently, lacquering it with a baste of two parts peanut butter to one part each of water, soy sauce, sesame oil, rice wine vinegar and honey, seasoned with just a little too much ground chipotle. I would dial back on that last a bit in the future. Served with basic sides: collards long-simmered in a little chicken stock and about a teaspoon of bacon fat, and two big sweet potatoes peeled, sliced in the food processor and simmered on low for 45 minutes in a heavy pan with a tight-fitting lid with three tablespoons of butter, one teaspoon of salt and one tablespoon each of half-and-half and buttermilk. Take them off the heat, spend about 45 seconds with the potato masher and you have mashed sweet potatoes without the hassles of boiling them, which tends to make sweets waterlogged and mushy.

                                                      1 Reply
                                                      1. re: BarmyFotheringayPhipps
                                                        Allstonian RE: BarmyFotheringayPhipps Nov 5, 2007 08:19 AM

                                                        And Friday night I made kaddo bowrani (an Afghan pumpkin dish) as described in this thread: http://www.chowhound.com/topics/322446

                                                        Instead of pumpkin I used two other winter squashes we had gotten in the last couple of boxes from our CSA - a buttercup and maybe a golden nugget squash? Oddly enough we dind't get any pumpkins from them this year - not even our Halloween jack-o-lantern - and we need to remember to lay in a few sugar pumpkins in a cool storage spot before they disappear from the markets after Thanksgiving.

                                                        As I noted somewhere in that long thread, I've stuck with my original method for cooking the pumpkin, roasting it with only 1/4 to 1/2 cup of sugar, since I prefer it not as "candied" as the San Francisco variant of the recipe makes it, but I've adapted the San Francisco recipes for the meat and yogurt sauces.

                                                        Served as I usually do with a bulgur wheat pilaf, with diced onion and a generous handful of toasted pine nuts. It was the first time I've made this recipe since some time last winter, and as always it's a great one to come back to.

                                                        (I did make things easier for myself in terms of knocking out dinner after getting home from work by peeling and cutting up the squash on Thursday while BFP was working on dinner that night...)

                                                      2. r
                                                        rouxmaker RE: chelleyd01 Nov 5, 2007 08:32 AM

                                                        Had planned steaks on the grill, until BF caught a huge striped bass off the beach Friday night. On Sat. night, we cooked it whole in the oven, despite the power threatening to blink out due to the "Noel" storm. Power stayed on and fish came out great.
                                                        I had him remove the head so the fish would fit in the pan. Unfortunately he threw it away before I could save it for fish stock.
                                                        I made a 'salsa' from avocado, orange, red onion, cilantro, and garlic to serve as a condiment with the fish.
                                                        The fish was baked at 475, coated with olive oil, dotted with butter, and surrounded with sliced oranges, whole garlic cloves, and onion slices.
                                                        BF loves to fish and I love the creative challenge of cooking whatever he catches with whatever I have onhand.

                                                        1. Johnresa RE: chelleyd01 Nov 5, 2007 09:05 AM

                                                          I made teriyaki beef and brocolli on Saturday and Sunday I made curry beef and onion rice

                                                          1. e
                                                            ErikaK RE: chelleyd01 Nov 5, 2007 09:12 AM

                                                            Friday Night Shabu Shabu! - prepared thinly sliced meat from the Japanese market (we splurged on wagyu), also put tofu blocks and bok choy in. Bought standard dipping sauces (sesame & ponzu).
                                                            so really not a recipe at all but a fun time for the family. We bought a shabu shabu pot a while back, I think it set us back about $10 at the oriental market), and put it on an electric burner that we bought for $6 at Walmart rather than getting the butane stove.
                                                            Saturday was Chivas USA soccer so we ate tacos as the game
                                                            Sunday I made the Devil's Chicken from Sunday Suppers at Lucques which has been reviewed many times on this site. It was really great!
                                                            Tonight easy turkey lasagne: brown onions/garlic/ground turkey, add crushed tomatoes and ital seasonings to taste, layer with ricotta & parsley mixture, mozz, no cook noodles & bake, simple. It feels like fall finally (as much as it can) in SoCal!

                                                            1. c
                                                              CookingGirl RE: chelleyd01 Nov 5, 2007 09:23 AM

                                                              Fri: roasted red pepper/chickpea dip for an app, then baked mahi mahi with side of whole wheat couscous with diced zucchini/garlic/tomatoes. eating in under 30 mins, easily.
                                                              Sat: baked pumpkin chocolate chip bread. I'm not a baker, but this is a fall standby. For dinner, whole wheat spaghetti with mushrooms (fresh and dried), EVOO, parmesean, and finished with a little of my new truffle salt.
                                                              Sun: bone-in chicken breasts braised in a tomato/zucchini/squash/garlic/rosemary sauce. sopped it up with almost a whole loaf of storebought bread.

                                                              it was a good culinary weekend for me.

                                                              1. Megiac RE: chelleyd01 Nov 5, 2007 10:25 AM

                                                                We went out on Friday and Saturday night, but I cooked last night. I was in the mood for some Italian comfort food, so I made baked ziti (Mario Batali recipe with bechamel instead of ricotta). I wanted some protein with it, so I bought two spicy italian sausages, split the casing, and cooking up the filling. I then stirred that in to the ziti before baking.

                                                                It was yummy. Definitely not an elegant dinner, but comforting and delicious all the same.

                                                                1. g
                                                                  grubn RE: chelleyd01 Nov 5, 2007 10:28 AM

                                                                  Yum! Lots of tasty sounding food in previous posts. Let's see . . .
                                                                  Friday - Kabocha torta, chestnut soup, and baguettes. Saturday is a blank. Sunday (yesterday) - Cardamom crumb coffee cake, char siu bao, red bean bao, cucumber and chile salad.

                                                                  3 Replies
                                                                  1. re: grubn
                                                                    foxy fairy RE: grubn Nov 8, 2007 03:49 PM

                                                                    I've just been racking my brain for an unusual and yummy sweet to make tonight or tomorrow... maybe I'll go for the cardamom crumb coffee cake. I found a recipe for one with lots of orange zest, which sounds great. Is this the one you made? Would you mind posting your recipe, or paraphrasing?

                                                                    http://www.womansday.com/recipes/1095...

                                                                    1. re: foxy fairy
                                                                      g
                                                                      grubn RE: foxy fairy Nov 14, 2007 09:45 AM

                                                                      Sorry to respond so late! I'll post the recipe when I get home. I know it might be too late, but you'll have it for future reference!

                                                                      1. re: grubn
                                                                        foxy fairy RE: grubn Nov 14, 2007 10:45 AM

                                                                        No problem, grubn. I made the Woman's Day recipe above -- the batter contained milk, cold coffee, cardamom, lots of orange zest... It came out moist and between very good and great, but not wildly delicious, and not my favorite ever. Hmmm. I think I would prefer sour cream or cream cheese in the batter, but I don't know, as this was my first shot at making a coffee cake. I did like waking up early and scenting the house with cozy cardamom -- mmmm.

                                                                        I'd like to see your recipe. Did you toast and grind the seeds yourself?

                                                                        Others suggested (on another thread I started on this topic) the Dorie Greenspan recipe. I'm looking right now at Martha Stewart's cherry-steusel coffee cake, which seems simpler to prepare (I was zesting forEVER with the one I made). Her recipe calls for one cup sour cream. I think I'll try that one next, or perhaps your recipe! :)

                                                                  2. Gio RE: chelleyd01 Nov 5, 2007 10:44 AM

                                                                    Friday: Hot and spicy "Texas" Meatloaf (with ground buffalo), Texmati rice, Steamed butternut squash.
                                                                    Saturday: Deborah Madison's Rice noodles with peanut sauce, Tossed salad with Asian dressing..
                                                                    Sunday: Silver Palate's Pork loin stuffed with fruit, Steamed Brussel sprouts, Potato galette.

                                                                    1. s
                                                                      slimline45 RE: chelleyd01 Nov 5, 2007 11:15 AM

                                                                      I made a big pot of potato leek soup on Sunday that I thought would last me a few days... it lasted 24 hours.... yummy. Pretty basic recipe that I made up as I went along; sauteed half an onion, 2 large leeks, a huge garlic clove and a couple of sticks of celery in butter til soft and sweet. Added cubed potato and some fresh thyme, covered with a carton of veg stock and seasoned with salt and pepper. Once the potato was done I blitzed it til it was smooth and added a cup or so of cream. Served with crusty bread and tons of fresh pepper.
                                                                      Made some seafood enchiladas last night that were way too rich, I made a cilantro, lime cream sauce for them but it really needed something to cut the richness, not sure what so i won't bother posting the recipe.

                                                                      1. Aromatherapy RE: chelleyd01 Nov 5, 2007 12:00 PM

                                                                        Smoked pork chop, pan-broiled
                                                                        Buttercup squash, peeled, cut into 1-½” chunks, tossed with oil, roasted at 425
                                                                        Potatoes diced, parboiled, finished in mustard oil with black mustard & cumin seeds
                                                                        Stir-fried savoy cabbage with chicken broth, salt & sesame oil

                                                                        Mushroom bacon cheeseburger (Portobello cap, aged gruyere)
                                                                        Boiled leek dressed with soy sauce, chinkiang vinegar, toasted chili flakes in oil (is anything not good with this dressing? works great on cold roast squash)

                                                                        1. toodie jane RE: chelleyd01 Nov 7, 2007 12:56 PM

                                                                          Relatives were visiting and I'd planned to wow them with several things but I tore something in my knee (meniscus?) so was not feeling up to standing. :(

                                                                          Fri night I made a quick sauce from the last of the tomatoes from the garden, onion & garlic, green olives and pickled peppers (Vera Cruz style) which got ladled over fresh rock fish and baked in the oven. Served over brown rice. So satisfying.

                                                                          Sat lunch we had "carnitas style" tortas with a pork soulder I'd cooked overnight on Wed. Sat. dinner, SIL Dear made a tossed green salad to go with some Baja steaks that BIL grilled outside. (BS=a small tapered cylindrical steak cut out of a beef shoulder. Tender, lean and flavorful) BIL shared some of his chocolate stash for dessert.

                                                                          Sunday night they were gone and we had pulled pork sandwiches.

                                                                          Monday I was feeling better and made a casserole with the last of the pulled Kahlua Pork shoulder (Will Owen style). I made some polenta flavored with garlic, Mexican oregano, and gd. toasted cumin; spread it thin to cool, then cut and stacked it up lasagne-style with a sauce, (made of 3 parts bottled green chile salsa and 1 part Mexican crema) provelone cheese, and queso fresca (casera). Baked till hot and bubbly and it was the hit of the "weekend". Just wish I'd been up to making it while company was here. It got rave review from DH who is usually understated with his praise.
                                                                          It's a keeper and very simple to make with leftover ingredients. I wouldn't roast the pork just to make this but discovered a good use for all the leftover meat, besides more sandwiches!

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