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last meal cooked

I love to peek into other peoples kitchens and see what menus they are whipping up, so I'd love to know what the last meal you prepared was. Mine was beer-can chicken, scalloped potatoes, mac and cheese, stewed squash, tomato slices in a lemon vinaigrette, deviled eggs and Mexican cornbread.

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  1. Last night was grilled hamburgers topped with homemade pickled cherry peppers, grilled asparagus, scallions, and pomagrante glazed squash.

    Tonight is whole deboned, stuffed poussin with broccolli. Sunday is Ripert's POACHED HALIBUT, SWEET-AND-SOUR GOLDEN AND RED BEETS, AND CITRUS-CORIANDER OIL EMULSION - I started making that one yesterday.

    2 Replies
    1. re: alwayscooking

      Please let us know if the Halibut recipe is as delicious as it sounds.

      1. re: alwayscooking

        I have the book which contains Ripert's Halibut recipe. How did it come out? Any suggestions?

      2. Does frozen pizza with surimi on top count? Cooked in the nuclear oven? ...If not, this weekend I plan to make a huge stir-fry or maybe roast with Brussels sprouts.

        1. I had an ADD moment at the local grocery store yesterday and bought what I thought were baby red beets that actually were incredibile radishes( idiot moment) so we started dinner with an app of shaved radishes with EVOO and sea salt then wood grilled 2 serious veal chops with a simple baked potato...simple is so good

          2 Replies
          1. re: capeanne

            Going to borrow the radish salad and add to it...radishes, shaved fennel, hearts of palm toss with EVOO, maybe same finely chopped endive??

            1. re: bermudagourmetgoddess

              Sounds delicious ...and we were pretty happy with the impromptu 3 ingredient version we had..it was a good save

          2. Last night was boring - hamburgers with goat cheese and avocado. But 2 nights ago I made an awesome salad:

            goat cheese
            poached chicken
            toasted pine nuts
            homemade dijon vinaigrette

            It was delish!

            1. Last night was a hodgepodge of leftovers. Roast turkey, homemade cranberry sauce, goat cheese and spinach on a tortilla. Not exactly your traditional turkey dinner, but tasty.

              1. We had Epicurious' Shrimp and Andouille with Creole Mustard Sauce...it was pretty good...I paired it with couscous which I toasted before cooking (totally weird!) but I had to use up some andouille in the freezer and the remaining couscous in my cabinet. (I'm not buying it anymore...I really don't like it too much!) On the side, we had sauteed spinach.


                1 Reply
                1. re: Val

                  That so funny! I just made the same Shrimp & andouille recipe. I used turkey andouille sausage, deglazed with red wine instead of adding the vinegar called for, and added a touch of half and half at the end. Also served with sauteed spinach and baked cheese grits. It was delish.

                2. On Wednesday I took out 2 too many porkchops for dinner (simply breaded and served with mac and cheese and green beans), so I couldn't waste them. I threw them in a pot with some "little of this, little of that" homemade bbq sauce and had pulled pork sandwiches! They were yummy! We had leftover mac and cheese and a green salad with them. Work's been way too busy for me to cook something elaborate this week..

                  10 Replies
                  1. re: krisrishere

                    Hey, kris...can you tell me more about the homemade bbq sauce...was it like, ketchup...some vinegar...some brown sugar, etc? I've been kind of winging it too for bbq sauce lately (instead of buying it at the store) but am wondering how you make yours?

                    1. re: Val

                      I'm not Kris (obviously), but I like this barbecue sauce, although I've never used the full amount of butter (I've also subbed neutral oil), and I cut the brown sugar to 1/4 cup or so, because I think it's too sweet as written.


                      1. re: Caitlin McGrath

                        Cait...very kewl...thank you...I know I added molasses to one of my "concoctions" recently...this looks quite nice...and no ketchup but instead the tomato paste, very interesting....will try it!!!! Thanks!!!!

                        1. re: Val

                          Val, not to intrude, I make a bbq sauce with tomato sauce, and apple cider vinegar, and spices. Cooking the Tomato sauce or paste works well in bbq sauce. Adding ketchup is cheating!

                          1. re: chef chicklet

                            yeah, girl...but I'm talkin' about QUICK...not something that has to simmer on the stove for 1 hour or even 1/2 hour....like this: "it's 5:30 and I realize I have no bbq sauce... but want to make oven bbq chicken" as opposed to "hmmm...Saturday afternoon? I think I'll just simmer up some homemade bbq sauce for that chicken I want to grill around sunset." LOL!! Get my drift? Just wondering what people do in a REAL pinch! (they probably make a bunch of the good stuff that you refer to ... and then store it!)

                              1. re: Val

                                In a real pinch: tomato paste, vinegar, molasses, black pepper, red pepper, a little grated onion, mustard. Mix them well and don't bother simmering; it will cook as your meat cooks. If you want more sauce to serve with the meat, you can simmer that with some butter while the meat is cooking.

                                1. re: tmso

                                  Tmso, I LIKE that idea of simmering it while the meat cooks...and a can of tomato paste is way cheaper than a bottle of ketchup (last time I checked)...very good!

                        2. re: Val

                          I'm REALLY late on the reply, but it looks like you had some good answers already. Honestly, I wing it. Some ketchup, brown sugar, molasses, apple cider vinegar, garlic and onion powder, cayenne, liquid smoke, worcestershire sauce..I just do it until it tastes right. I hope this helps a little!

                      2. Roast leg of lamb and zucchini pancakes, since you asked.

                        1. Black bean chili and scallion corn bread

                          1. Leftover Lamb Stew on Wednesday night - I posted the recipe in the Recipes section. I had forgotten how much I enjoy barley! And this was a good way to use up the Easter leg of lamb leftovers.


                            3 Replies
                            1. re: LindaWhit

                              yeah, barley...it's very GOOD and so good for you! You reminded me of some barley that I need to use up, also in my pantry! I like it way more than couscous! (Can you tell Hurricane season is almost upon us...I am weeding out old stuff!)

                                1. re: Val

                                  Exactly! I found that the containers of lamb stew I brought into work the next several days stayed *with* me (vs. me getting hungry again around 4pm). So I'm on the hunt for more barley recipes - and plan to ask for some if I don't find a lot that are listed here on HC.

                              1. More pot-au-feu than stew.

                                But some lovely Welsh shin beef, carrot, turnip, onion, celeriac. Some stock but heavy on the red wine. Some new potatoes alongside.

                                Finished with a coupe of cheeses I bought from a farm shop a couple of weeks back.

                                2 Replies
                                1. re: Harters

                                  Harters, that sounds very similar to my favorite short rib recipe, lovely! I believe that what you refer to as beef "shin", we refer to as beef "shank."

                                  1. re: Val

                                    Hot and sour soup, for a continuing cold --always works.

                                2. Milk brined pork chops, baked w/ homemade herbed breadcrumbs, glazed carrots w/ caramelized fennel and roasted yukons w/ EVOO, sea salt, garlic and rosemary. Then I found some "aged" choco-chip cookie dough in the freezer to bake for dessert (as long as the oven was already on anyway). Tonight, it's fett. alfredo w/ my homemade pasta and a simple butter lettuce salad. I love eating... adam

                                  1. Grilled salmon over wilted arugula with some mango salsa on top
                                    Grilled Asparagus
                                    Blackberry Clafouti


                                    A pizza toppings of which still to be determined(thinking about asparagus, chicken and fontina however)
                                    grilled veggie salad
                                    leftover blackberry clafouti

                                    Tomorrow - greek easter:
                                    grilled rack of lamb
                                    rice pilaf
                                    greek salad
                                    red hard boiled eggs
                                    blackberry pie

                                    1 Reply
                                    1. re: ziggylu

                                      I'll convert if you invite me - hmmm

                                    2. lemon dill marinated broiled cod loin (special at my fave store), roasted asparagus with lots of garlic, evoo, s&p, with a bit of fresh lemon juice at the end, and roasted purple peruvian fingerling potatoes.... yummm

                                      1. halibut cheeks
                                        brown rice

                                        2 Replies
                                        1. re: thew

                                          Do you mind telling me where did you get the halibut cheeks and how much you paid? TIA

                                          1. re: KTinNYC

                                            i got them from fresh direct

                                            not sure what i paid

                                        2. Lemon Herb Roasted Chicken
                                          Mushroom Risotto
                                          French Fries (DH doesn't eat risotto)
                                          Sauteed Asparagus
                                          Peanut Butter Cookies
                                          Pretty much spent all day in the kitchen, but it was so worth it!

                                          1. homemade egg muffin for the kid this morning: english muffin toasted, slice of cheese, slice of turkey lunch meat, scrambled egg.

                                            But last night I made delicious pizza. I'm trying to clean out the freezer and found pizza dough, which I thawed. Then cooked some ground pork, from the organic pork man at farmers market, with fennel seeds, red pepper flakes, and fresh chopped rosemary. Pan cooked some mushrooms and sliced shallots. Topped dough with mozzarella cheese, then the sausage, mushrooms and shallots, sprinked with more rosemary, black pepper and a bit of parmesan. Served with salad. Really, really delicious. Just had leftovers at my desk.

                                            1. herb-roasted whole chicken--the 450 version
                                              mashed gold potatoes with gravy
                                              carmelized sliced carrots with marjoram
                                              lemon glazed lemon ricotta cookie

                                              2 Replies
                                              1. re: silverhawk

                                                Could I get the recipe for the ricotta cookies, they sound terrific.

                                                1. re: snix

                                                  better late than never, i guess ;) i'm assuming this is the recipe silverhawk used...


                                              2. The last meal I cooked was last Wednesday. Pork cutlets, pounded, breaded and seasoned with s&p and thyme, then pan fried. Deglazed with a little beer, and cooked fresh asparagus in the same pan while deglazing. The starch was some leftover corn from the day before. Dessert was a marble cake, which turned out very dry because I screwed up the recipe. It’s good with coffee...

                                                And all in under 30 min.! (just kidding)

                                                1. As I mentioned elsewhere, last night I prepared barracuda. Cleaned, cut up, and lightly poached in a teriyaki sauce with green onions. Once cooked, reduced the sauce and sauced the fish and onions. Topped with torn cilantro and had chopped hot chiles on the side. Served with hot rice and quick pickled cucumber salad. Blackberries, homemade yogurt and maple syrup for dessert.

                                                  1. Last night I made "Grilled Chicken Breasts with Tangy Yucatecan Spices" from Rick Bayless' Mexican Everyday cookbook. Served with potatoes and asparagus. "This chicken is great!" says 8-yr-old. Dessert was pineapple upside-down cake from same book, also very successful.

                                                    1 Reply
                                                    1. re: maple99

                                                      I made a frittata with whatever vegetables I had handy. Onion, garlic, grape tomatoes, artichoke hearts. A little grated cheese. It was pretty good.

                                                    2. Last night was a hodgepodge of recipes I've been either tweaking or meaning to try. First up was mushroom toasts. We have "Magic Mushrooms" at a local restaurant every time we go, so I thought I'd try. I used the Mushroom Toast recipe from the Jamie at Home cookbook, but added a little sour cream at the end to try and replicate the creaminess of the restaurant version. Um, no. Did not do the trick. Next time I'll reduce with chicken stock and add heavy cream at the end. However, I loved the fresh thyme I used in mine.

                                                      Main was an assembled crab salad I've been tinkering with for a while. Had a small bulb of fennel from the CSA box, so I sliced it very thinly and added to chopped (fake) crab, scallions, mayo, horseradish mustard, lemon juice, dill and salt. It worked SO well, the fennel was such a nice crunch in the salad, better than the celery I usually add because it blended in well visually and texture-wise. I'll definitely keep it in.

                                                      Lastly was dessert. I started with the brownie recipe from How to Cook Everything, and added chopped toasted almonds to the batter. Before baking, I swirled in some heated up raspberry jam, an idea from one of Giada's shows. Let me tell you, it was a great combination. We ate a few, I packed up some to share for lunch today, and immediately cut, wrapped and froze the rest. (Had one for breakfast, and half-frozen it was fantastic!)

                                                      Tonight - kale with chickpeas from Orangette. Ok, back to work. If only my job involved planning and testing recipes!

                                                      1. my ingredients-of-the-week are tempeh and cabbage. Last night was grad school-style taco night - cilantro-lime tempeh, TJ's salsa, julienned cabbage, plain yogurt instead of sour cream. Tonight is leftover turkey/tempeh chili and garlic/anchovy/butter braised cabbage.

                                                        1 Reply
                                                        1. re: kilercow

                                                          I"m veg... mind passing on the recipes?

                                                        2. I'd gotten some lamb shanks from the farmer's market, but they looked kinda small, so I augmented them with some goat shoulder, cooked kleftiko style. Both meats were excellent; had some cous cous with green onions and cilantro, and roasted beets/steamed beet greens on the side. An excellent springtime meal; and the leftovers made a darn good lunch, too.

                                                          1. Roasted chicken (the smoking-hot-oven variety), gravy from the pan drippings made with wine and homemade stock from the LAST chicken, biscuits because I couldn't be bothered with potatoes. Homemade pickles. Tim Tams. That last bit is not homemade. ;)

                                                            1. artic char filets dusted with cornmeal and pan fried, with a white wine/butter/lemon juice /thyme/dill reduction, steamed broccoli with more lemon & butter, and a piece of pumpernickel (not homemade), fresh kiwi fruit for dessert.

                                                              1. Good four beef fillets from Costco on my BGE in backyard. Hit mine with a little Cowlick rub from Dizzy Pig Company, cooked at approx 650 degrees, turned a few times to get good grill marks, mesquite lump charcoal. Pulled steaks at about 119 degrees and let rest. Had some fresh fruit and Costco package salad also, few glasses of nice Cal Cab. Nice dinner in Arizona.

                                                                2 Replies
                                                                1. re: duck833

                                                                  ok, i'm ignorant, I admit it.... BGE.... can i just buy it at a lowes or something? Cuz I'm very intrigued.....

                                                                2. Jambalaya with HOT Sausages, just had a taste for it.

                                                                  1. Lunch - stirfry of tofu marinated in homemade ponzu sauce, napa cabbage, four kinds of mushrooms, slivered carrots, and fresh water chestnuts.

                                                                    Dinner - alfredo made from parm and pecorino on perciatelli with asparagus tips and a green salad.

                                                                    5 Replies
                                                                      1. re: alwayscooking

                                                                        Adzuki beans and red rice with salsa and avocado & steamed spinach

                                                                        1. re: alwayscooking

                                                                          Confession - no dinner tonight (I'm on my own today). I had an afternoon snack of homemade corn tortilla chips with guac and I feel full (and guilty). Lunch was leftover rice, bean and greens from yesterday.

                                                                          1. re: alwayscooking

                                                                            And last night I just had a baked potato with Greek yogurt subbing as the sour cream, some salt, butter and pepper.

                                                                            And a confession - this was some Oikos Organic Greek Yogurt I had forgotten was in my fridge. One of those "it got pushed to the back of the bottom shelf" deals. It hadn't yet been opened, and had an expiration date (use by/sell by? Don't know which) of October 18, 2008. I opened it, stirred it; tasted it; it tasted fine. The amount I had with my baker was about 1/4 cup....and I didn't get sick. :-)

                                                                          2. re: alwayscooking

                                                                            Take-in tonight from the perfection that is Guru the Caterer - amazing Indian foods.

                                                                          3. Shrimp and asparagus stir fry in spicy chili garlic sauce with white rice. It was supposed to be grilled chicken, but too much rain (and I've been known to grill in the rain). Will marinate the chicken tonight and pray for no rain tomorrow.

                                                                            1. Well my grocery store had fresh tuna steaks, yes fresh, cheap too. I grilled them last night with just a little terriyaki and ginger, s/p nothing more. Tonight I had the leftover steak. Medium rare, cut chilled and put over romaine and arugula with thin slices of water chestnuts, tomato, cucumber and onion and then tossed with a asian sesame type dressing and then topped with the tuna and sliced almonds right out of the bag. Sooooooo gooooood! Took 10 minutes to put it together but too good yet healthy.

                                                                              Last night was fresh steamed mussels, one of the tuna steaks and some pasta. Love when seafood goes on sale even if it is just the regular grocery store. Still tasty.

                                                                              2 Replies
                                                                              1. re: kchurchill5

                                                                                my store just had fresh wild cut swordfish steaks. I just recently started eating fish for the first time in 10 years, so the first time i'd tasted swordfish was the wild frozen stuff. OMG the wild fresh stuff is a different fish, completely!!! I thought I knew about fish, but i'd never had fresh swordfish.

                                                                                1. re: kubasd

                                                                                  Fresh fish is the best! Some frozen is ok, but fresh you can beat. Makes a fish lover out of a non fish lover. I have to admit haven't had fresh swordfish in a while, but love it when I can get it. How did you make it?

                                                                              2. Baked boneless chicken breast, oven-roasted potatoes and pan-roasted asparagus.

                                                                                1. Saturday was Cornmeal Crusted Grouper, Macque Choux (the first of the season sweet corn and very ripe Roma tomatoes), Coleslaw.

                                                                                  Sunday, the chicken breasts removed early-on from two chickens in the stockpot,
                                                                                  squash casserole with new baby summer squash, Angel biscuits and leftovers from the night before.

                                                                                  Tonight, Larb from our local takeaway place and Costco potstickers.

                                                                                  1. Tomorrow after 2 nights of seafood, fresh grouper I caught. Just a light pan sear with butter, s/p, and lemon, nothing more needed, fresh roasted asparagus just evoo, s/p and lemon and a baked potato butter and sour cream, maybe chives. Simple and clean. Nothing better.

                                                                                    1. homemade falafel pita sammiches with tahini dressing & fried plantains!

                                                                                      1. Last night, boeuf bourguignon served with rice. Maybe tonight I'll serve it with potatoes and some other vegetable. It's always better the second day.

                                                                                        For lunch I had a sandwich with gravlax that I set up to cure two days ago.

                                                                                        1. Last night I grilled large Mexian wild shrimp with seasonings that gave it a little fire. I then used them to top a salad of mixed greens,mostly red leaf lettuce, mandarin oranges, and grated egg, tomato and scallions, with a ginger/garlic soy & sesamee seed oil dressing.
                                                                                          It was so good.....
                                                                                          Tonight, Thai lettuce wraps. yahoo!!!

                                                                                          1. Last night was a Clean-out-the-fridge Soup: Homemade chicken stock, shredded roast chicken meat, portabello mushrooms, onion, leeks, garlic, wild rice, cream, carrots, and potatoes. We finished it off with a slice of meyer lemon pound cake and huckleberry ice cream. Mmmm.

                                                                                            1 Reply
                                                                                            1. re: Phoo_d

                                                                                              I made pissaladiere and a green salad. I'm planning to take some pissaladiere to a party for apps and wanted to practice!

                                                                                            2. made a massive dinner for 30 for a camp trip. Grilled 3 whole fillet Mignon and marinated portabellas, veggie packets (previously prepared by thoughtful friends)...

                                                                                              1. special dinner for my wife..... seared diver scallops and wild caught gulf shrimp served over fresh herb linguini with a saffron cream sauce, steamed broccoli with a dash of lime juice and crumbled crispy prosciutto. 2005 Phillipe Colin Chassagne-Montrachet 1er Cru Les Chaumees for the wine.

                                                                                                1. Italian sausages with peppers and onions, and a salad of arugula, bacon and balsamic vinegar.

                                                                                                  1. right now i 'm cooking a south/south east asian inspired dish of meatballs (pork/beef - with cilantro,egg,panko,nam pla,lime peel,salt,greenpeppercorns) which i'm about to simmer in sauce made of indian garlic pickle, coconut milk, some salted hot peppers, name pla, tamarind, cilantro, and palm sugar

                                                                                                    i'll let you know how it turns out

                                                                                                    1 Reply
                                                                                                    1. re: thew

                                                                                                      reporting back:
                                                                                                      once again a triumph of technique over recipe.

                                                                                                      these puppies rocked hard. no measuring, totally created on the fly - i used the same technique more or less i would for italian meatballs, or even swedish meatballs, generally speaking - form, brown, and simmer.

                                                                                                      served with naan and a salad that encorporated some cabbage/anchovy/garlic slaw i had on hand, that i added lettuce and cucumber and tomatoes to.


                                                                                                    2. tonight's dinner- orange balsamic brussels sprouts and homemade pizza

                                                                                                      2 Replies
                                                                                                      1. re: cheesecake17

                                                                                                        i made pizza last night, the brussel spouts sound yumm. tonight was a 2 day marinaded london broil, with a salad of whole wheat pasta, artichoke, moroccan olives, chick peas, baby toms, green pepper, german butter cheese, and romaine lettuce in a lemon, evoo, and oregano dressing. brownies from scratch for dessert.....they were the best part......

                                                                                                        1. re: heyjude344

                                                                                                          yum! how did you marinate your london broil?

                                                                                                      2. Home made gnocchi and salad.

                                                                                                        Marinara was form a jar.

                                                                                                        1. I've been eating healthfully, but yesterday I went the other way (whole hog, so to speak), and fried up some pork chops!
                                                                                                          Thin pork chops w/ S&P and (wondra) flour in hot canola oil.

                                                                                                          Fried pork chops
                                                                                                          baked sweet potato (w/ butter, mmm)
                                                                                                          Sauteed broccoli rabe w/ garlic and hot red pepper (braised in chicken stock)

                                                                                                          1. we sauteed yellow chinese chives with baked tofu, noodle soup with broth and kale.

                                                                                                            tonight, no idea. maybe a salad with beets and arugula and braised chicken with tomatoes and olives.

                                                                                                            1. I'm battling a threatening cold so I cheated last night. Bought take-away chicken soup, but doctored it up with tom yum paste to have an East-meets-West fusion.

                                                                                                              1. i've been lazy this week and cleaning out the pantry. last night i sauteed red onions with marinated artichokes, roasted red peppers, garlic and capers. i added a can of tuna, some frozen peas and threw some orzo in with the starchy cooking water. topped with a generous amount of parm and red pepper flakes. i love 15 minute meals

                                                                                                                1. I made a steak & cheese calzone (actually, two of them) last night. It wasn't "gourmet" by any means (I used Steak-Umms chip steak), but they were very good! I usedTrader Joe's garlic & herb pizza dough, sauteed some diced red bell pepper, a whole shallot, and mushrooms, then the quickly cooked Steak-Umms, added some minced parsley and piled it into half of each dough circle. Topped them with a combo of grated Monterey and Pepper Jack cheeses, a sprinkling of Parm, and sealed them.

                                                                                                                  Brushed them with olive oil and baked at 400 or so for about 20 minutes until golden brown. The "dipping sauce" was pureed roasted red peppers and minced garlic that I heated up. The sweetness of the sauce complimented the calzone and the bit of a "bite" from the Pepper Jack cheese.

                                                                                                                  Half of one of the calzones is for lunch today.

                                                                                                                  1. Rotini with shredded roast chicken, roasted cremini mushrooms marinated with diced roma tomatoes, fresh basil and extra virgin olive oil. Topped with fresh grated parm reg. Served with a Keel and Curley Strawberry Riesling. Not fancy, but really tasty and I'm thinking about making it again this weekend for a beach picnic.

                                                                                                                    1. Lat night was chicken breasts cooked in a cranberry bbq type sauce using whole cranberries served over rice with green beans on the side.

                                                                                                                      Tonight will be lemon pepper grilled salmon fillets, baked potatoes, leftover green beans, and a salad.

                                                                                                                      1. Last night CharSui Chicken with a sesame peanut slaw

                                                                                                                        Tonight is my infamous Sheppard's pie ( I top it with truffle mashed potatoes)

                                                                                                                        1. I made a quick brunch/lunch meal for myself with a few leftovers.

                                                                                                                          Spinach/walnut pesto, roasted red pepper/sundried tomato garlic orzo. Name explains it all.

                                                                                                                          1. Last night I had chicken thighs (on the bone) and was thinking of making cacciatore but I'm sort of on a Thai/Asian kick and tomatoes and garlic just didn't do it for me.

                                                                                                                            So I took out The Ultimate Thai and Asian Cookbook (Deh-Ta Hsiung and others, authors) and made a hybrid Vietnamese braised chicken dish with ginger, garlic, small hot fresh chiles, lemongrass, chicken stock, fish sauce, kaffir lime leaves and palm sugar w/ ground peanuts thrown on top at the end.
                                                                                                                            It was very delicious. Served with brown jasmine rice and roasted asparagus w/ hot sesame oil. Mmm. I am so moving east, culinary wise!

                                                                                                                            1. roasted trout, sauteed morels, spinach, couscous

                                                                                                                              1. Tonight, three kinds of pizza--white pizza with ricotta, fresh mozzarella, provolone, spinach and roasted garlic; red pizza with fresh mozzarella, provolone, and homemade saucisson sec; and a red pizza with fresh mozzarella, provolone, spinach, roasted garlic, and homemade pancetta.

                                                                                                                                1. wild salmon fillets - sprinkled with chili powder (Chimayo), salt, pepper, and honey I cooked them in butter till crispy and charred on the outside but still a bit rare inside.

                                                                                                                                  collard greens - started with a little good bacon dice, onions, celery and garlic and olive oil. I didn't cook them very long, just till they got a bit wilted. I added a little sugar because they were a little bitter. Delicious!

                                                                                                                                  shredded broccoli, carrots, red cabbage - just olive oil, garlic, salt and pepper and at the end I added a spoonful of walnut oil. Really delicious!

                                                                                                                                  1. Tonight is the first time I've actually cooked this week(aside from tomato/cucumber salads I've been eating for lunch all week).

                                                                                                                                    I stuffed some tomatoes with barley, swiss chard, almonds and raisins. Also roasted some beets that I tossed with a cider vinaigrette and sauteed the greens alongside.

                                                                                                                                    1. last night was crab with spring vegetables, quinoa & fresh herbs in lemon sauce.

                                                                                                                                      tonight was a saute of ground venison, mushrooms, onions, capers, peppers, artichoke hearts, broccoli & green beans in spicy tomato sauce, served over shirataki noodles and finished with aged balsamic and grated pecorino romano.

                                                                                                                                      1. Skillet pork chops with a quick pan sauce (a la Mark Bittman), sauteed rainbow chard, steamed broccoli and rice. Not too exciting but if my 4yo will eat it, then so be it!

                                                                                                                                        1. I made a spinach, ricotta and mozzarella tart with roasted zucchini and broccoli on a bulgur wheat crust. An experiment that turned out delicious.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Paula76

                                                                                                                                            We must be thinking the same thing ...
                                                                                                                                            Pizza, store bought crust I was lazy, ricotta, mozz, frozen spinach, zucchini and onion ... I did add mushrooms and a bit of peccorino romano and some red pepper flakes. Mine was clean out veggie and freezer recipe :)

                                                                                                                                          2. Red thai curry with egg plants, tofu, purple potatoes and brown rice. mmm... coconut... we love coconut.

                                                                                                                                            oh yeah, and i made 2 birthday cakes during the week for back-to-back birthdays this wknd. yay!

                                                                                                                                            1. Last night was turkey meatballs with spinach, parmesan, sourdough bread crumbs, onion and garlic - served with fresh homemade bread. I made lots so I could freeze some. Tomorrow it's asparagus and leek soup (I've been craving it) and a chicken pot pie. Not for the same meal - I'm going out of town and cooking ahead for my DH (there's already lentil soup in the freezer).

                                                                                                                                              But tonight...we're going out to eat!

                                                                                                                                              1. Rice Noodle Bowl with Grilled Lemongrass Beef and Herbs (Bun)

                                                                                                                                                Plus a huge, delicious orange for desert.

                                                                                                                                                1. enchiladas verdes filled with chicken. Used Fage instead of sour cream and more green chilies, but basically followed Rick Bayless.

                                                                                                                                                  1. Last nights meal was a grilled flank steak coated in a homemade chili powder. The chilies, ancho/guajillo/pasilla were put on the smoker to impart some smoke taste before being ground up. The steak was served with a kohlrabi slaw, sauteed kohlrabi tops/greens and sauteed mushrooms in an orange sauce. I used fresh oranges and limes in the slaw so carried it through to the mushrooms.

                                                                                                                                                    1. Porterhouse steak in the grill pan; avocado with a little sea salt and lemon; cherry tomatoes with a kind of vinegary, garlicky thing; baked potatoes; sauteed mushrooms, fluted to add unnecessary complication.

                                                                                                                                                        1. re: thew

                                                                                                                                                          Grilled salmon with sorrel sauce, braised bok choi w/ ginger, garlic, soy sauce & hot sesame oil, and whole wheat Israeli couscous w/ sauteed onion and chicken stock.

                                                                                                                                                        2. yesterday was a beautiful day in boston for a picnic so i made some orzo salad with tomatoes, roasted red peppers, artichoke hearts, kalamata olives, feta and basil. grabbed a stick of soppresetto, water crackers and made chocolate covered strawberries for dessert - yum!

                                                                                                                                                          1. Chicken thighs braised and then grilled Indonesian style
                                                                                                                                                            sauteed savoy cabbage w/ pancetta & oyster mushrooms
                                                                                                                                                            roasted fingerling potatoes w/ garlic and thyme. Mmm.

                                                                                                                                                            1. Panbroiled mahi-mahi with avocados and heirloom tomatoes on a bed of sprouts and Keller's potatoes Maxim.

                                                                                                                                                              1. I made a sauce of 9 or 10 tomatillos (husked and halved), 2 jalapenos (halved, de-seeded and de-veined), 1 tomato (halved), 1 dried chile (I think it was a chile negro, de-seeded and broken into small pieces), a little chicken broth; I simmered it all together over low heat, covered, until it was all soft and then put it into a blender with a clove of garlic and some salt and sugar and pureed it thoroughly, then put it back in the pan to simmer on very low, uncovered, for 15 minutes or so.

                                                                                                                                                                In the meantime I quickly marinated some raw shrimps in lime juice with a little garlic powder and black pepper, sauteed them over high heat in a little olive oil until they were about half cooked, and added them to the sauce for the last 5 minutes or so of its simmering. Served it with rice, flour tortillas (warmed), a little salad. Very nice, very easy.

                                                                                                                                                                1. Potato and leek soup with a hit of cream. Had it with some garlic croutons from a green onion pesto rolls i made over the wknd. A salad with beets and vinaigrette for good measure.

                                                                                                                                                                  1. Last night it was stir fried chicken with mushrooms, green onions and water chestnuts wrapped in lettuce leaves (mild for the nieces, extra spicy for the rest of us). Tonight will be asparagus and leek soup with parmesean crisps.

                                                                                                                                                                    1. Lasagna in the oven--one layer Bolognese, ricotta and fresh mozzarella; one layer broccoli rabe and ricotta; fresh mozzarella and provolone on top

                                                                                                                                                                      1. I always love these posts!
                                                                                                                                                                        We had chicken satay on the grill, stir-fried veggies and brown rice.

                                                                                                                                                                        1. spaghetti with a veg concasse

                                                                                                                                                                          1. Tonight was ribeye steaks paired with Israeli couscous with sauteed onions, parsley and lemon juice. Homemade strawberry shortcake with vanilla bean whipped cream for dessert.

                                                                                                                                                                            1. Steamed fresh cauliflower with S&P and drizzled w/ evoo. Quinoa with onions, garlic & greek seasoning. Arugula, mixed sprouts, red onion, radishes, toasted pinenuts avacado salad topped w/ homemade hummus dressing. So healthy I can hardly stand it.

                                                                                                                                                                              1. Rabbit stew made with white wine, stock, garlic, and some vegetables (potatoes, carrots, celery, shallots)

                                                                                                                                                                                1. Sesame-seared tuna, steamed snap peas only minutes from the garden, tabouli. One of the best meals we've made in some time.

                                                                                                                                                                                  1. Seared tuna with a sesame lime and garlic crust. A mango, garlic and cilantro chutney, simple wild rice and green beans, nothing much, just a little chili flakes, shallots and butter for the beans, very plain. The tuna was the star

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: kchurchill5

                                                                                                                                                                                      also had a ceasar salad= made my first ceasar dressing last night with an egg yolk, good olive oil, whole foods dijon mustard, worcestire sauce, anchovies (the cheap kind, sorry), and parmesan cheese. Blend in food processor, romaine, extra parmesan, of course. Also had some left over raw zucchini from yesterday which i dressed with lemon, olive oill, bit of shallots and thyme.

                                                                                                                                                                                      1. re: arugala

                                                                                                                                                                                        Yum, Caesar is one of my favorites. This is just a hint. I do mine just in a jar, can be made way ahead quick version, and this is so easy. I did love the way you did it, but I use a old jar small relish or something jar, that I use for dressing. I use olive oil, I do use a whole egg, worscestershire sauce, dried mustard, anchovie paste (I cheat), salt, garlic, red wine vinegar, s/p parm of course and lemon. I mix all in the jar except for the parm, just shake, easy then put over chilled romaine with the parm and some good croutons. It is my easy quick method. My other method is table side but that requires more work.

                                                                                                                                                                                        Love the zucchini, a fave of mine. Here is a good zucchini recipe which is fun and easy. This is a great side dish, pretty but still yummy. This is also good served with a tomato sauce over the top and makes a great side dish with chicken, pork or just about anything.

                                                                                                                                                                                        Take 2 shallots small and dice, 2-3 slices of pancetta fine diced and some gruyere cheese. Saute onions and pancetta until done, add some thyme, s/p and cook until done. Add the cheese and 2 tablespoons bread crumbs. Mix well and then spread on to thin zucchini slices. roll and put in a casserole sprayed with pam and then topped with cheese. A simple easy side dish for anything which is so good

                                                                                                                                                                                      2. re: kchurchill5

                                                                                                                                                                                        (missed the first part of my post)
                                                                                                                                                                                        I tried my best at a new orleans style sandwich tonight- the Muffuletta. Ciabatta bread, made an olive salad with 2 kind of olives, thyme, olive oil, added provolone, italian ham and salami, put on the sandwich press. Delicious. (i had it just with provolone and olive "salad", heavenly.)

                                                                                                                                                                                      3. Teriyaki chicken stir fry over brown rice. Quick and tasty.

                                                                                                                                                                                        1. A quick "tagine" (not really, but that's what they called it) that I spotted on Tastespotting. Carrots and chickpeas cooked in broth with prunes and green olives, seasoned with onion, ginger, cardamom, cinnamon, and hot pepper. Made a quick bulgur pilaf with almonds to eat alongside. Nice, quick, meatless supper, though I'll play with the seasonings next time.

                                                                                                                                                                                          1. Yesterday's lunch -- hwe dup bap (Korean version of chirashi sushi).
                                                                                                                                                                                            Yesterday's dinner -- rice, roasted cod with romesco sauce, Chinese broccoli stir-fried with garlic

                                                                                                                                                                                            Today's breakfast -- vegetable juice (I juiced this morning)
                                                                                                                                                                                            Today's lunch -- ate out
                                                                                                                                                                                            Today's dinner -- still too full from today's lunch to think about

                                                                                                                                                                                            1. Mixed lettuce from the farmers' market, tossed with a sherry vinegar/hazelnut oil vinaigrette. Topped with rare, pan-seared duck breast, grape tomatoes, and potato "croutons fried to a crisp in a bit of duck fat. I'm trying to convince myself that this was a "healthy" meal.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                                Oh, this sounds SO much better than the toasted ravs and chicken tenders I had at a bar with coworkers last night! And it's definitely WAY healthier than those toasted ravs and chicken tenders! LOL!

                                                                                                                                                                                              2. Prompted by a thread about ANZAC Day and the use of Golden Syrup (http://chowhound.chow.com/topics/614985 ) I'm using it in a chicken marinade. Combination of oil, Meyer lemon juice, Golden Syrup, minced garlic, chopped rosemary, and salt and pepper on a bone-in/skin-on chicken breast. I'll oven-roast it. Sides are leftover rice pilaf and a quick slaw of red & green cabbage, shredded carrots, finely chopped onion, with a buttermilk dressing.

                                                                                                                                                                                                1. For tonight short-ribs adobo based on the recipe in _Memories of Philippine Kitchens_ by Romy Dorotan and Amy Besa, which is a book that I highly recommend.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: David A. Goldfarb

                                                                                                                                                                                                    Very nice recipe from two very amiable chefs. Have you tried the more common recipes without coconut milk?

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      Yes, my wife is Filipino, so I have a number of cookbooks from the Philippines. Romy is from Bicol, where adobo with coconut milk is the regional variant.

                                                                                                                                                                                                      1. re: David A. Goldfarb

                                                                                                                                                                                                        Mas masarap kung walang gatas ng niyog. Kahit masarap ang pagkain sa Bicol. Nakatira ka doon?

                                                                                                                                                                                                        1. re: Sam Fujisaka

                                                                                                                                                                                                          I don't really speak Tagalog, but I can catch a fair amount, and Nina was good enough to translate. We don't live there, but I like adobo both with and without the coconut milk. Nina lived in Manila for a few years when she was little, but mostly she grew up in Honolulu.

                                                                                                                                                                                                          My favorite straight up adobo is from a place called Oviedo's on the island of Moloka'i in Hawai'i. It's run by this Ilocano guy and his sister in a little storefront on the main street. They serve off paper plates, and it looks like he's had the same 8 or 10 items on the menu, maybe changing one or two things occasionally, for 25 years.

                                                                                                                                                                                                  2. Fresh grouper I caught, mango, jalapeno, cucumber and avacado, mint and shallot salsa or relish over lime marinaded grouper lightly grilled, fresh corn on the cob with chili and lime butter in foil pouches on the grill and roasted new potatoes with a parsley butter also in a foil pouch on the grill. Early dinner, no lunch and I was starved!!

                                                                                                                                                                                                    1. A cream of cauliflower soup with potatoes
                                                                                                                                                                                                      Chicken parmesan
                                                                                                                                                                                                      Roasted beets with garlic

                                                                                                                                                                                                      I accidentally stabbed myself with the knife =(

                                                                                                                                                                                                      1. It was east-meets-west fusion for dinner yesterday again. I made two meals to alternate during finals week:
                                                                                                                                                                                                        1. Hot and sour tamarind broth with kale, red chard, broccoli and pork shoulder
                                                                                                                                                                                                        2. Turkey kheema with a masala of cumin, coriander and cardamom, finished with a generous dose of garam masala.

                                                                                                                                                                                                        1. Finished prepping dinner for tonight and tomorrow night ..
                                                                                                                                                                                                          tonight- veal chops, roasted red potatoes, sesame bok choy
                                                                                                                                                                                                          tomorrow night- bean and cheese enchiladas, roasted zucchini and tomatoes

                                                                                                                                                                                                          wed night- beef and veggie stir fry and brown rice

                                                                                                                                                                                                          1. Spring Vegetable Lasagna from Frank Stitt's Bottega Favorita, Salad of baby lettuce with cheese curds, tomato and carrot. Yum.

                                                                                                                                                                                                            1. Made some empanadas in a wholemeal and wheat germ pastry filled with roasted butternut squash, baby aubergines, mushrooms, red peppers, onions, garlic, raisins and sage. It did the trick nicely...

                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                              1. re: Paula76

                                                                                                                                                                                                                Hi Paula76, Would you share your empenadas recipe? it sounds delicious and healthy.

                                                                                                                                                                                                                Was tired sunday. made braised chicken thighs with roasted garlic, potato, chinese style. Brown rice and veggies.

                                                                                                                                                                                                                1. re: jeniyo

                                                                                                                                                                                                                  Hi Jeniyo. I have adapted the recipe from a few I've found on different sites so here goes:

                                                                                                                                                                                                                  Yield 6-7 empanadas

                                                                                                                                                                                                                  1 1/2 cups self-rising wholemeal flour (or normal wholemeal adding 1 tsp of baking soda. You can use 1/2 cup of all purpose flour if you'd like the dough to be more pliable)
                                                                                                                                                                                                                  1/2 cup of wheatgerm
                                                                                                                                                                                                                  1/2 cup of rye flour
                                                                                                                                                                                                                  Pinch of salt and pepper
                                                                                                                                                                                                                  1/2 cup of olive oil
                                                                                                                                                                                                                  1/2 cup water

                                                                                                                                                                                                                  Mix the dry ingredients, then add the oil and mix it together until the mixture looks like breadcrumbs. Then add the water a little at a time until it comes together into dough. You might need a little more water, you don't want it to be too wet and sticky, but you don't want it to be dry and falling apart either. Wrap in clingfilm and let it rest for 15-20 minutes. Knead on a floured surface and cut into discs using a small bowl to mark the shapes.

                                                                                                                                                                                                                  The great thing is that you can play with so many different fillings and you can also use the pastry to make a pie.

                                                                                                                                                                                                                  1. re: Paula76

                                                                                                                                                                                                                    I forgot to add...brush the empanadas with eggwash to make them crispier!

                                                                                                                                                                                                                    1. re: Paula76

                                                                                                                                                                                                                      thanks! We are trying to eat less meat these days (once every other day or so).. and these will be perfect.

                                                                                                                                                                                                                      last night was tabouli salad from the invasion of parsley from the garden with cracked bulgur and greens. had it with some spicy sauteed shrimp and scallops. End with a piece of leftover chocolate cake.

                                                                                                                                                                                                                      1. re: jeniyo

                                                                                                                                                                                                                        I love to make mushroom, onions and smoked gouda quesadillas. They are great with a simple spinach and couscous salad salad, I like to add a mix of good olives, fresh spinach, some fennel with a light vinaigrette.

                                                                                                                                                                                                                        Also shrimp or salmon quesadillas are great., no meat but very hearty and filling. A nice arugula salad with spring vegetables and what a nice light dinner.

                                                                                                                                                                                                                        The tabouli salad sounds good.

                                                                                                                                                                                                              2. Lemon-Dill pork cutlets, my signature fried potatoes and fresh salad with homemade green goddess dressing. For dessert, Chocolate Mint Chip Cookies. The dog had pork liver, potato with a little IAMS kibble.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: cuccubear

                                                                                                                                                                                                                  My father's fish soup, a great rustic baguette, aioli. That's it. Oh, and Apple, Rhubarb and Strawberry Crumble.

                                                                                                                                                                                                                  Soup is mussels, shrimp, cod, squid, clams, lots of sauteed onions and garlic, chopped parsley, half of a preserved lemon, sliced (optional), about a cup and a half of crused tomatoes (canned)fish stock or clam juice and water. Simmer stock with vegs for about 15 minutes. Dump in the shellfish and fish and simmer for a few minutes until they're cooked through.

                                                                                                                                                                                                                  Serve with aioli made from scratch or using Best Foods (or whatever they call it east of here (Califa) mayo mixed with some fruity olive oil and some crushed garlic. I also add some cayenne and a squeeze or two of fresh lemon juice to the aioli.

                                                                                                                                                                                                                  Serve with a dollop of aioli in bowls big enough to dip the baguette pieces into.

                                                                                                                                                                                                                  My husband loves this soup above almost all else and can eat several helpings without blinking an eye.

                                                                                                                                                                                                                  My father often put in sliced green olives (NOT CANNED).

                                                                                                                                                                                                                  1. re: oakjoan

                                                                                                                                                                                                                    Sounds delicious, Oakjoan! They call it Hellman's here.

                                                                                                                                                                                                                2. Did my part last night to dispel the myth that you can get swine flu from eating pork - I make a pork tenderloin with apple-ginger sauce. Not quite seasonal, but it was what I wanted.

                                                                                                                                                                                                                  The tenderloin was rubbed with a mix of minced rosemary, crushed garlic, salt/pepper and olive oil, and roasted in a 400 degree oven until it reached about 160 degrees on an instant-read thermometer. Meanwhile, 1 cup of chicken stock, 1/2 cup of apple cider, 1 Tbsp. of ginger shrub and 2 tsp. of minced ginger was reduced for an apple-ginger sauce. When reduced to about 1/3 to 1/2 cup or so, I added a pat of butter to finish the sauce for drizzling over slices of the pork tenderloin.

                                                                                                                                                                                                                  Baby red potatoes were roasted in the convection oven (I kept them simple - olive oil, salt and pepper), and peas and TJ's roasted corn rounded out the meal.

                                                                                                                                                                                                                  EAT MORE PORK! ;-)

                                                                                                                                                                                                                  1. Took advantage of the swine flu scare to pick up a boneless pork rib roast for $3 a pound and braised it in the sauce from the beef shortribs adobo I posted about a few days ago; spent the savings on fiddleheads, blanched and sauteed in olive oil and tossed with a little vinaigrette; served with roesti potatoes.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: David A. Goldfarb

                                                                                                                                                                                                                      I love fiddleheads, only had them a couple of times, but really good.

                                                                                                                                                                                                                    2. Alaskan wild cod, sauteed with butter, olive oil, Hawai'ian red salt, rose pepper, and parsley and finished in the oven, served with capers and rouille; whipped potatoes with sour cream; cucumber salad with rice vinegar.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: David A. Goldfarb

                                                                                                                                                                                                                        Cucumber, shallots and heirloom tomatoes. There are these small dark purple ones I love, anyways with rice wine vinegar and a dash of dried oregano, s/p. That is one of my all time favorite salads.

                                                                                                                                                                                                                        1. re: kchurchill5

                                                                                                                                                                                                                          Mine was simpler than that tonight, but those purple tomatoes are great when they're available.

                                                                                                                                                                                                                      2. fried soft shell crab with baby greens from the garden, and corncakes fried in the crab grease.

                                                                                                                                                                                                                        1. chicken and pork stew, very basic and homey, cooked in a pressure cooker

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: thew

                                                                                                                                                                                                                            Love my pc and am always looking for more recipes especially with the hotter weather upon us...can you describe your recipe please? Thanks!

                                                                                                                                                                                                                            1. re: Val

                                                                                                                                                                                                                              um maybe....

                                                                                                                                                                                                                              browned onions celery carrots maybe orange bell pepper. added chicken (cubes from thighs) and pork (cubed from a chop), some tomato paste some mustard some herbs some chicken stock salt pepper... some fingerling potatoes under pressure for about 15 mins, added some frozen peas, cooked another few, and that was it. i might have missed something as i was just throwing stuff in as i went along

                                                                                                                                                                                                                              1. re: thew

                                                                                                                                                                                                                                Thanks very much! Easy enough! (by the way, you definitely missed the garlic...LOL, just kidding...but I add garlic to most dishes)

                                                                                                                                                                                                                                1. re: Val

                                                                                                                                                                                                                                  oh there was certainly garlic in it

                                                                                                                                                                                                                                  and i think a bit of worcestershire too i believe

                                                                                                                                                                                                                          2. Took it easy tonight--pasta carbonara with homemade pancetta and some leftover sauteed spinach with garlic.

                                                                                                                                                                                                                            1. Tonight my cranberry, pear, arugula and goat cheese stuffed chicken breasts rolled in a pecan crust served with a port wine reduction over steamed potato chive dumplings / cakes with fresh roasted green and white asparagus spears wrapped in pancetta. Desert is a simple peach flan.

                                                                                                                                                                                                                              I am making dinner for a friend and his wife. They got married on mothers day and I have promised them this dinner for a few months so with all the busy restaurants to me it is better to eat in rather then out. I never eat out on holidays. Well we are having a nice dinner at their house this evening.

                                                                                                                                                                                                                              1. Last night we had a 'mess'. There's a poplular Italian American restaurant in town that is famous for their "messes". Each "mess" is named after a family member and consists of 2 or 3 common pasta dishes and meatballs or fish or grilled whatever. Ours was a combo of spinach, artichoke raviloi and vodka sauce leftover and a penne tossed with tomatoes, chicken sausage, mushrooms and zucchini leftover. We made a salad to cut the carbs. It was delicious.

                                                                                                                                                                                                                                1. Pulled pork cooked Carolina style (insofar as that's possible in an indoor oven) but seasoned Filipino style with coconut vinegar, soy sauce, garlic, hot peppers, and fish sauce; coleslaw with rouille described in this post--


                                                                                                                                                                                                                                  blackberry clafouti for dessert

                                                                                                                                                                                                                                  1. last night for our 18th wedding anniversary i fixed pancakes and bacon. Exciting huh!

                                                                                                                                                                                                                                    1. I wouldn't repeat mine. had some unused ham and domestic Camembert in the fridge. threw chopped onion and minced garlic and a round of olive oil into a skillet and when the onions were almost translucent I added a chopped green pepper. Minutes later I added a 796 ml can of spiced and diced tomatoes and reduced sofrito style.
                                                                                                                                                                                                                                      Meanwhile, in a saucepan, I cooked some macaroni. I added the reduction and diced Camembert to the cooked macaroni and then stirred. I thought that the ham and tomatoes made a poor marriage and further, I didn't like the sugar in the canned tomatoes. Anyhow luckily, I've eaten it - it was edible. Hey, what's life if you don't learn from your mistakes :)

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: rosetown

                                                                                                                                                                                                                                        Rosetown!!! I used to think that ham and tomatoes together were like "WTF???" BUT, wait! There is a very nice recipe at Epicurious for Rigatoni with Tomatoes and Ham...it's DELICIOUS...it's like a glorified mac and cheese, if you will...here's the link, it's very rich but worth it especially if you have leftover ham to use up:


                                                                                                                                                                                                                                        1. re: Val

                                                                                                                                                                                                                                          Val, I'm laughing, what can I say! My leftover bone and some ham are now simmering in preparation for a Dutch pea soup. I'll save your recipe for the future.

                                                                                                                                                                                                                                          OK, a postmortem, I think one major problem was a matter of proportion - ham diced too small and too much macaroni and should have used rigatoni instead of mac.
                                                                                                                                                                                                                                          I should have used fresh roma tomatoes - don't have a sweet tooth.
                                                                                                                                                                                                                                          I should have diced the green pepper in 1/4 to 1/2 inch pieces and add them fresh rather than cooked - nice contrast in texture and flavor.

                                                                                                                                                                                                                                          And speaking of rigatoni, tomato, and cheese here is a favorite vegetarian main of mine.
                                                                                                                                                                                                                                          In a large mixing bowl add some EVOO, liberal amount of minced garlic (5 cloves?), some chopped basil, and S&P. Mix.
                                                                                                                                                                                                                                          Chop 4 or 5 roma tomatoes, in 1/2 inch pieces.
                                                                                                                                                                                                                                          Chop 2 medium sized green peppers in 1/4 to 1/2 inch pieces.
                                                                                                                                                                                                                                          Add tomatoes and peppers to the bowl and mix. Let infuse.
                                                                                                                                                                                                                                          Meanwhile cook rigatoni.
                                                                                                                                                                                                                                          Add cooked rigatoni to bowl and top with a liberal amount of shredded mozzarella. Mix

                                                                                                                                                                                                                                          The uncooked garlic and the hot rigatoni bring the mozzarella to life. The pasta provides depth and the uncooked green peppers gives crunch and contrasting flavor.
                                                                                                                                                                                                                                          It's a hit with vegetarians and meat eaters alike.

                                                                                                                                                                                                                                          1. re: rosetown

                                                                                                                                                                                                                                            Thanks, rose...got your recipe copied!

                                                                                                                                                                                                                                      2. fried rice with smoked pork chop in it

                                                                                                                                                                                                                                        1. Sausage braised in Marinara over farafalle. Easy. Tasty.

                                                                                                                                                                                                                                          1. Flat iron steak rubbed w/ ancho, guajillo, salt, and pepper; quick sear to brown the outside and then in the oven to finish to medium.

                                                                                                                                                                                                                                            Roasted butternut squash w/ olive oil, salt, and pepper; tossed w/ some spanish paprika after I pulled it out of the oven.

                                                                                                                                                                                                                                            Baby romaine tossed w/ red onion, pomegranate, parsley, and a tart lime vinaigrette.

                                                                                                                                                                                                                                            (You can make a chunky cousin of this salad using cucumber, red onion, pomegranate, mint, parsley, lime juice, a touch of olive oil, salt, and pepper that is just phenomenal.)

                                                                                                                                                                                                                                            1. I live in a university residence, and we have to eat at the cafeteria so I rarely get to cook. My knife kit usually sits sadly on my shelf. But yesterday was different. We had an "Iron Chef" competition between the floors of my residence.

                                                                                                                                                                                                                                              At Noon we were given $60, 5 hours, and a 2 Litre bottle of Coca Cola! That was the "secret ingredient"

                                                                                                                                                                                                                                              We had to prepare a drink, an appetizer, a main course and a dessert.

                                                                                                                                                                                                                                              Appetizer was a play on rumaki. We marinated water chestnuts wrapped in bacon in a mixture of cola, soy sauce, garlic, ginger and a touch of honey, then roasted them until they were sticky and delicious.

                                                                                                                                                                                                                                              Main course was inspired by a recipe from Emeril that I saw. I made pot roast. I browned the beef in some butter and oil, pulled it out and softened some mirepoix, as well as crimini mushrooms and some rosemary. Then, I put the meat back in and covered with cola and beef broth. It cooked in a 350 degree oven for around 2 1/2 hours. After it was done, I strained the cooking liquid and reduced it, then served the meat with garlic mashed potatoes, broccolini and the reduced sauce. It was great! I probably wouldn't have guessed there was cola in the liquid, although it gave the sauce a subtle sweetness that was very nice.

                                                                                                                                                                                                                                              Dessert was a trifle. Due to time constraints, we baked a cake mix, and made some vanilla pudding. Then we reduced the cola to a syrup, (which tastes DIVINE by the way... it tastes different from coke... it has a sweet, spicy taste, almost raisin ish... DELICIOUS) We assembled the trifle in wine classes with layers of cake, syrup, pudding and whipped cream, then finished it off with a cinnamon stick.

                                                                                                                                                                                                                                              The drink was cola with a bit of cointreau and lime, both of which happened to be sitting around in my dorm room [margaritas :) ], It ended up being amazing!

                                                                                                                                                                                                                                              Needless to say, our floor won. All the dishes came out amazing! It was great to cook again, I miss it so much...

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: banjoman2375

                                                                                                                                                                                                                                                WoooooW - BanjoMan - I don't know if I could've pulled that off! Good show and thanks for the inspiration. Bottle of Coca Cola?? I'm impressed!

                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                    I wish! I'm actually at music school. Culinary school would be 2nd choice :)

                                                                                                                                                                                                                                                1. last night : porterhouse steak with a shallot mushroom thyme wine reduction, potatoes peas (3/14 is 2 of my favorite holidays - pi(e) day and steak and BJ day(the man's answer to valentines day)) i celebrated both....

                                                                                                                                                                                                                                                  tonight - rigatoni w/ ceci and spinach, with 2 cheeses

                                                                                                                                                                                                                                                  1. Last night, I prepared a whole wheat spaghetti dish tossed with sauteed yelllow onion, garlic, beet greens and cherry tomatoes. Healthy, simple and delicious!

                                                                                                                                                                                                                                                    1. Last night was strip steak with a butter-garlic-parsley sauce. On the side we had roasted veggies (brussels sprouts, parsnips, and carrots) topped with pecan gremolata.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: glacier206

                                                                                                                                                                                                                                                        There are some awesome sounding meals on this thread.

                                                                                                                                                                                                                                                        The last thing I made was some shrimp salad. I've taken to sauteeing a pile of whole garlic cloves and then draining and storing them in the freezer, while putting the oil in the fridge to use any time I need oil. So I cooked the shrimp in the garlic oil, and threw some of the nuked cloves in the shrimp salad., along with lemon juice and zest and sour cream.

                                                                                                                                                                                                                                                        1. re: jvanderh

                                                                                                                                                                                                                                                          Careful with the potential for botulism in the garlic oil. I know you strain the cloves out, but still. There have been lots of threads on these board explaining the nature of the danger. *Shudder*

                                                                                                                                                                                                                                                      2. St. Patrick's Day: braised lamb shanks with leeks in port sauce on a bed of mashed Jacob's Cattle Beans and garlic. Side salad of avacado, tomato with a lemon-olive oil-herb dressing. Dessert was a fruit-salad coffee cake aka the easiest 'cake' recipe ever!

                                                                                                                                                                                                                                                        Served with a good Italian white to celebrate spring!

                                                                                                                                                                                                                                                        1. i haven't been sick in 10+ years, and all of a sudden got bronchitis this week... finally feeling a bit better and due to the ridiculous heat wave, suddenly craving shrimp and scallops, so made both a nice crustless shrimp and scallop quiche and a shrimp and crab quiche. hit the spot

                                                                                                                                                                                                                                                          1. last nights dinner was roasted turkey legs and baked orange peppers filled with cheese, and then to go with it i made my latest new recipe that i am calling my "chayote sauce" which is basically sauteed onions ,mushrooms, garlic and diced chayotes, a couple of boullion cubes and a can of stewed tomatoes. then serve it over rice and that is dinner!

                                                                                                                                                                                                                                                            1. Yesterday I had a massive lunch, so I just made some potato wedges for dinner. I love condiments so it was the perfect excuse to make a few sauces: remoulade (ketchup, mayo, pickle relish, garlic, Worcestershire) and a cream cheese-sweet mustard dip were big hits. We also had curry ketchup, tartar sauce, mango chutney, Sherry vinegar, spicy mustard, etc. Did I mention I love condiments?