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What's For Dinner? Part LVI

Well, we are already over 250 and I'm sure this will still reach around 300 with replies, but I am starting a new thread. Please share what will be on your table for dinner.

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  1. Chili made with cubes of chuck steak, an assortment of hot and sweet peppers from the freezer, my own chili powder, black beans and some little 'White Acre peas' I found at the grocery store. So far it tastes excruciatingly hot, so I made some rice to put it over. I'll throw some shredded cheddar and sour cream on top to calm it down some. DH loves it super spicy, so he won't need to dilute it like I do.
    Funny how stuff that literally makes the inside of my mouth burn in pain has no effect on Hubby, other than a great flavor.

    1. Made pan seared tilapia, roasted asparagus (beautiful pencil -thin stalks at the bargain price of $1.88/lb!) and a simple pasta for dinner last night and had 2 fish filets that I didn't cook, so thinking about panko-ing and pan frying them and making fish sandwiches with a side of yukon gold fries.

      1. Tonight, my friends, is meatloaf. I needed to make something that would have welcoming leftovers for tomorrow night. Tomorrow is my kids' Halloween Carnival. They get to go in costume to school, have a parade and then a carnival. And gorge themselves on candy & ice cream for 3+ hours. Then we get to take them home and try to feed them real food!! Every year they get a stomachache and are not into eating any lunch, gee I wonder why?? So, leftover meatloaf tomorrow will at least beckon them out of their sugar crazed stupor after crashing for a few hours. Then, they have Friday off of school. I'll be happy to make it to the weekend.

        1 Reply
        1. re: Phurstluv

          LOL! Good luck at the coaxing out of a sugar stupor!

        2. I'm making mujadara for the first time! I was inspired by another thread here about non-soup applications for lentils. I'm going to follow this recipe:

          http://www.epicurious.com/recipes/foo...

          (But I think I'm going to throw in some bacon too...)

          1. Dinner tonight was out - a last minute work gathering...wine and some fried stuff (raviolis, mozz sticks, and zucchini) with a darn good spicy marinara sauce for dipping.

            AND I settled on a place for our corporate Christmas party. Yay, me! :-)

            1 Reply
            1. Since I've been wanting something to put syrup on, dinner tonight was french toast made from french bread and a side of crispy bacon...easy, simple & I'm lazy today....

              1. Had some long beans to use up last night. I remember shaogo had posted a recipe for me a year back that I had been meaning to make: dry fried long beans. I could only remember the outline of his recipe, so I stir fried the long beans with garlic, Chinese pickled vegetables, peppers (Szechuan and hot), garlic, soy sauce and oyster sauce. Outstanding.

                Tonight I used up the remaining pickled vegetables by making dan dan noodles. Roommate reacted to the scent of pan roasting Szechuan peppers and chilies as if walking into a mustard gas attack, but then again, he cannot deal with spicy food. I wonder if being a chili head has made me immune.

                5 Replies
                1. re: JungMann

                  <Roommate reacted to the scent of pan roasting Szechuan peppers and chilies as if walking into a mustard gas attack,>

                  I do this sometimes, too. Either a crap-ton of cayenne/other pepper or cooking vinegar will make me breathless and sneezy.

                  1. re: ChristinaMason

                    Is there a way you counteract that breathlessness? I would hate to have to put the Szechuan peppercorns away, but I also don't want anyone to choke on chili vapors!

                    1. re: JungMann

                      Get my husband to do the cooking. ;)

                      No, seriously, it does kinda suck.

                  2. re: JungMann

                    are those jarred picled vegetables? been meaning to pick up some pickeld mango, per last thread, and maybe today's the day. that combo is making my eyes water right now - and i want it!

                    1. re: mariacarmen

                      They are sometimes jarred, but they are a different breed entirely from pickled mango. Chinese pickled vegetable is tangy and salty like pickled mango, but it doesn't have the oiliness or strong mustard and fenugreek flavor that characterize Indian pickles. It's the difference between sauerkraut and old kimchi.

                  3. I love my freezer and my vacuum sealer! It is very rainy here and my original menu for tonight got swapped out until Saturday. So, what to make for tonight? I went shopping in my freezer and - yes - there is a nice big bag of frozen beef stew, which is now on its way to being thawed. I'll just add some biscuits on the side as well as a small salad and viola' - dinner will be served.

                    13 Replies
                    1. re: boyzoma

                      Shopping from the freezer is ALWAYS a good and easy thing to do, boyzoma! I've got to start shopping from my freezer (and give the chili I made to my sister and BIL so they can bring it up to their cabin) so I can free up a bit of space. I still have some chicken carcasses to tuck into the crockpot for more chicken stock - that'll free up a good bit of space as well!

                      1. re: LindaWhit

                        I hear you there. At least you know it will be good (otherwise it would have been tossed and not frozen). Fortunately we have some large shelves along one wall in our store room along with the freezer so I "shop" alot and try to keep everything well stocked. But now that you mention it, I have some chicken carcasses I need to do up as well! And, I also need to do a big batch of chili soon too, as I noticed there is none of that left either!

                      2. re: boyzoma

                        I can't wait to be able to shop from my freezer this winter. So far, I have only begun to stock it.
                        No stews, no soups, no casseroles yet, just stock and bolognese and roasted tomatoes.
                        Perhaps this rainy weekend will be a good time to make a big pot of beef stew and finally open up the vacume sealer.
                        Chicken paprikash is calling my name though! I need to call my Mother and get our family recipe so I can compare notes. Any excuse to make spaetzle, it's been too long!

                        1. re: rabaja

                          Rabaja, you've only got through sunday to do your paprikash, as next week we're all about LAMB!
                          just kidding, of course. please post your mom's recipe, when you get it? i chose a really simple recipe off of epicurious: http://www.epicurious.com/recipes/foo... but I'd like to see what someone does from a long-used home recipe.

                          1. re: mariacarmen

                            Oh bring on the lamb, I'm not afraid!
                            I have ground lamb and a nice rack (if I may say so) just waiting in the freezer.
                            I will call home today and post our version tonight or tomorrow.
                            It's pretty basic, and based on my father's Hungarian grandmothers recipe.

                            1. re: rabaja

                              I have ground lamb and a nice rack (if I may say so) just waiting in the freezer.

                              :::snort::::: OK, lunch-spitting-out-warning, rabaja! LOL

                              I'm trying to figure out what TYPE of lamb I'm going to make next week...will have to shop this weekend - ground lamb might be the way to go for me as well. But mariacarmen, Sunday IS next week, according to the calendar :-) so I might just be lambing it up on Sunday. :-D

                              1. re: LindaWhit

                                i guess it depends on what calendar you're looking at, but you know what, i'm going with yours. A rainy sunday is a great day for lamb.

                              2. re: rabaja

                                ahahaha - you and your nice rack have a great weekend!

                            2. re: rabaja

                              rabaja - when you do get it, please post it here:
                              http://chowhound.chow.com/topics/7432...

                              I have started a thread to gain recipes for it as I want to get some great input. And if it came from your father's Hungarian grandmothers recipe, it is bound to be pretty authentic!

                              1. re: boyzoma

                                Will do. I think it has tomato product in it, and I know they are sticklers for using the "right" paprika.

                                1. re: rabaja

                                  So I was wrong about the tomato product. She is sending me the recipe once she finishes the Halloween costume for the grandchilds stuffed animal.. Yes, I just typed that.
                                  I don't expect to see it until tomorrow, or maybe Sunday. I learned five years ago where I stood with these people, when my neice was born. Good thing she's cute.

                                  1. re: rabaja

                                    Well, being a grandmother myself (since Oma is German for grandmother), I completely understand. No problem.

                            3. re: boyzoma

                              that is so satisfying, on so many levels!

                            4. tonight is a properly lazy thai curry - leftover chicken, whatever veggie bits i find in the fridge, massaman paste and a couple of frozen coconut milk cubes. there won't be three sides and a dessert to go with it, but I am going to make halloween cakes to take to work tomorrow, so i think i'm absolved.

                              1 Reply
                              1. Dinner tonight, seeing as it is snowing/raining outside and below 0C, will be some lovely end cut pork chops from the local organic butcher, stuffed and browned then roasted, with roasted turnips and potatoes, asparagus stir fried with garlic and onion, and maybe an apple crisp for dessert.

                                1. Last night I followed some good advice I'd read and decided to get the picky eater I babysit involved in cooking dinner. I remembered that he loves bagels and pizza and decided to combine the two and make homemade mini pizza bagels. He loved them, even if he was initially afraid of adding oregano or chili flakes to his pizzas. We even made "upside down" pizzas (topped with cheese, then sauce), which he proclaimed "pretty much the best thing I've ever eaten." Score.

                                  Then the dad came home and ate 8 or so of them. It was gratifying. LOL.

                                  I had leftover paprikas for dinner way late. Not sure what tonight will be. Maybe a quick chicken stir-fry before work.

                                  5 Replies
                                  1. re: ChristinaMason

                                    We loved the paprikas, even with the bad paprika! I can imagine how nice this would be with better stuff. I actually eyed some Hungarian smoked in the store yesterday, but I was already stocking up on three spices I was out of. The boyfriend just ate a dish of it for lunch, and promptly fell asleep, happy.

                                    Which is good, because when he wakes up, I'm sending him out for Chinese food and a bottle of red wine. I've had a craving for pork fu yung for days, and I need to get it out of the way, so I can concentrate on the lamb.

                                    1. re: onceadaylily

                                      Lucky you. I know a lot of people don't like it, but I love a good fu yung! I also love a good Sub Gum Chow Mein.

                                      1. re: boyzoma

                                        I had it for the first time just two or so years ago. When the boyfriend said that was what he wanted, I believe my exact words were, "Why don't I just pick up a can of La Choy and save you some cash?" But then I tasted it, and had to admit that I was wrong to mock it.

                                        1. re: onceadaylily

                                          La Choy belongs in the emergency rations kit in case of flood, earthquake or tornado. Not to be eaten on a regular basis! Nothing like the real thing! ;-)

                                      2. re: onceadaylily

                                        Yum! I miss good Chinese food. Glad the 'kas turned out well! I was a little anxious there ;)

                                    2. Sikh kebabs with two chutneys, one green chile and the other mango and red chile. Basmati on the side.

                                      1. Upcoming - a sort of stir-fry thingy.

                                        Some thinly sliced pork fillet will get a quick marination in honey, lime juice & zest and a splash of light soy. Some noodles will get boiled and tossed in a little sesame oil. Meanwhile, chopped/sliced radish, sugarsnap pea, carrot and coriander go into the serving dish. Pork gets fried; noodles get chucked in and warm through, along with the marinade. Everything gets dumped on the uncokked veg.

                                        Oh, and by the by, I cannot wait till herself is next out for the evening and I'm fending for myself. The family bought me a new camera for my 60th brithday (actually I've only just bought it) and I took myself off out to try it out today. Went to a stately home (as we call them) - used to be owned by Lord Egerton but is now in public ownership. Took lots of piccies - including of the deer that is raised on the parkland. Magnificient beasts - and damned tasty, too. Bought a pack of Bambi Bangers from the estate shop. I'll cook the sausages in the oven, and eat with a hot version of Cumberland Sauce.

                                        12 Replies
                                        1. re: Harters

                                          Wasn't Cumberland sauce truly made in heaven to match up with venison, Harters?
                                          Your day sounds marvelous, too. As does your upcoming meal.

                                          1. re: mamachef

                                            Certainly was. Traditonally, it's always served cold but I prefer a hot version.

                                            It's a bit of a moveable feast for me - so long as there's the citrus juice, booze, English mustard and a jelly, I ring the changes. Red wine instead of port. Cranberry jelly instead of redcurrant at Xmas. More booze if it's venison. More citrus if it's duck.

                                            1. re: Harters

                                              Well, with that lovely new camera, we expect to be seeing some wonderful food pictures now to come with your dinner menus! I need a PC with smell-a-vision.

                                                1. re: Harters

                                                  Oh, my. You can't get much more organic than that! Good job! ;-) I expect to see many more!

                                                  1. re: Harters

                                                    Wow, just beautiful! So the managers of the estate cull the herd as necessary, Harters?

                                                    1. re: LindaWhit

                                                      Yep. The herd is there partly as "decoration" for the estate - they've been there since 1290, apparently. But, of course, they'll have always been used for food. As you say, they are now also raised for meat and are culled regulary. I don;t have a sufficiently good palate to tell the difference between "park raised" venison , as these are, and "wild" venison - but I understand "wild" can be tougher, because the animal has a harder life and, of course, isnt necessarily shot at the best time of its life for eating.

                                                      As a relevent aside, the park is also home to two flocks of rare breed sheep - St Kilda's and Soar. The last Lord Egerton had no close family to pass the estate on to and, when he died in 1958, he willed it into public ownership - one of the conditions was that the estate must keep the sheep. The estate shop also sells these beasties - as lamb, hogget and mutton. Here they are in their, erm, orginal state:

                                                       
                                                      1. re: Harters

                                                        I've seen the herd of deer roaming the property of Hampton Court Castle in Richmond (my stepbrother lives near there). I assume the same happens there.

                                                        And I think you'd absolutely know the difference between raised and wild venison - as you said, wild would be tougher and would probably be more gamey-tasting.

                                                        Beautiful pic of the estate with the sheep as well!

                                                          1. re: mariacarmen

                                                            Thank you. Here's dessert.

                                                            Like many grand houses, Tatton had a walled kitchen garden. This has been maintained and the produce is used in the cafe. There's a good fruit collection, with several varieties of apple grown (can't recall which one this is - but I'd never heard of any of them) - the eagle-eyed amongst you will spot the ladybird getting it lunch.

                                                             
                                                      2. re: Harters

                                                        So that's what happened to the Exmoor Emperor...

                                                2. re: Harters

                                                  Hello Harters - thanks so much for providing a little bit of much needed inspiration for last night's dinner. It was 4:00, I still had work to do, wanted to make a simple, early dinner for my husband and kidlets, found this thread and started scrolling. I loved the simplicity of your recipe, especially the idea of chopped, raw vegetables being used (in particular, the radish - a more unusual stir-fry ingredient for me). So I bought a pork tenderloin, did up the quick marinade you suggested, stir-fried the meat (with some garlic), added it to some shelled peas, chopped carrot, radish and scallions, boiled some somen noodles I had in the cupboard and tossed with sesame oil, threw it all together and let it sit for just a few minutes so the heat of the noodles and meat would warm the fresh vegetables ever so slightly. It was a fast, simple, tasty dinner. I served steamed baby bok choi on the side. The stir-fry was even better today. Thank you!!

                                                3. Two young gentlemen yesterday indicated their desire to learn how to "cook something." So, I've got two sous-chefs today!! Great, because they're having Meatloaf with onion gravy this evening, and the fellas can help me on the prep!! Roasted garlic mashed potatoes on the side, and broccoli with sesame dressing. I'm going to put together a lentil loaf for the veg/veg dudes, and because I make the gravy with an oil/flour roux and use onions steeped in vegetable broth, it serves as an all-purpose blanket for everybody's plate! At home, things are going to need to be simple. My Mr.'s currently in the dentist's chair having a horrible and arcane procedure that will keep him there for four hours - estimate. His very nice and very understanding DDS gave him a bunch of Xanax to keep him mellow before and during the procedure, and I have to say: mellow's not the word. He actually looked sort of happy in a very sleepy way while we were driving there, so I poured him in the door and will wait for the cellphone to ring for pick-up, another good reason to have extra hands in the kitchen, 'cause I'll need to leave work and get him settled back at Chez Us. Me, I'm having leftover saag paneer with some steamed rice, courtesy of being treated out to lunch the other day by BFF. Mr. will be dining on double-strength chicken broth with rice and a fine bowl of Jello; mashed potatoes or scrambled eggs w/ cheese will be on offer if he requires more sustenance. He may not eat at all, though; we'll see how he's doing then. Oh, I made blondies yesterday, and word is, there are a few left, so that will be my dessert when I snag them from work. Frat-house dessert will be enormous peanut butter cookies from the world's easiest, no-fail recipe, sandwiched with chocolate or bannana-nut ice cream. I don't always make dessert there, but we're all in a festive mood since the Giants spanked the Rangers, and we must commemorate!!

                                                  12 Replies
                                                  1. re: mamachef

                                                    LOVE that several of the guys asked to learn! Squishing together the meatloaf mix with their hands ought to involve them!

                                                    I do hope Mr. mamachef is doing OK after he's done at the dentist. Great visual on "pouring him in the door" at the dental office. ;-)

                                                    1. re: mamachef

                                                      How wonderful for you to get the two sous-chefs!!!!! In an earlier post you did, when you explained your job, I was so envious of you. That is a lot of work and planning, budgeting, shopping, etc. Sounds like the guys are VERY lucky to have you. Do they give input on menu requests?

                                                      Sorry to hear about your Mr. My DH was at the dentist yesterday and so it was just some simple soup last night as well. So I feel for you there. Hope he feels better soon.

                                                      1. re: boyzoma

                                                        Aw, LW and bz, thank you kindly for the well-wishes. I picked him up about an hour ago. He's a strange shade of white, but they say lots of novocaine can do that to a guy. Word is, he won't be talking too much today (re: stitches) which is fine because Mr. is an AWFUL patient: whiny, querulous, demanding and hyper-needy. (When I left the house, he demanded to know, "en oo oming ack?", to which I replied, "same time I always do, babe" to which he replied, "hry geh ere ooner, k?") If this keeps up I may be forced to powder up some of that Xanax and put it in his soup. Or maybe I'll just take one of 'em. ;-)
                                                        Me and Jessie and Paulo had a great a.m. though. They're so excited about learning how to put a meal together; it does my heart some good. I left them dicing onions and bell peppers and celery, and trimming the broccoli, with instructions for sauteeing. Now back at the ranch, they did a stupendous job; I'm waiting for their next class to be over so we can move into the meaty part of production. I figure the broccoli doesn't need a lot of explanation, so I'm steaming that, and then will chill it while I make the sesame-seed vinaigrette. Mac and cheese will wait for them as well; we can get bechamel out of the way and talk about proper pasta cookery.
                                                        Boyzoma, when I first went to work for AGO - that's Alpha Gamma Omega, for us plebes - I did take requests and lost a good third of my brain cells trying to please everybody. Life just doesn't work like that, right? So now, I take suggestions instead: on the blackboard, please, not on a torn lunchbag. The one time of the month I deviate from that policy is.....Birfday nite, when the guest of honor gets to choose. If there is more than one goh, they have to battle over which course they choose betwixt themselves, and then let me know (again, blackboard.) We do it on or close to the 15th, which gives me time to figure it out or source anything not commonly used, and the guys who don't care for what's being served then also have a little time to figure out where they'll be dining that night. There's a fabulous organic International-themed buffet right around the corner, and it works with the Cal meal plan, meaning if they're on a 2-meal plan they can take any of those meals on campus without incurring extra charges. So there's always that option. It's a good system they have there.
                                                        Thank you for saying they are lucky to have me. I actually feel like the privileged one:
                                                        a. I get to play loud music and dance and sing while I do what I love doing most
                                                        b. I get to stare (not obviously or disgustingly, tho..) at adorable young men
                                                        c. I get positive feedback daily, + it's 6 miles from home, +I can be in-and out all day according to my schedule, plus plus plus plus.
                                                        d. And for this, they pay me. Pretty sweet, yeah. A lot of hard work; sure, but I'd be bitchin' a whole lot more if I was operating a jackhammer for a living, or still doing paralegal work.
                                                        Have a great day, y'all.

                                                        1. re: mamachef

                                                          Well it seems like you have one of those dream jobs. They say - do what you love - and you'll never work a day in your life - and still get paid for it! OK - I'm officially jealous! BTW - please give your Mr. our best. Hope he recovers soon.

                                                          1. re: boyzoma

                                                            Lady, if there's a University or College in your town, Frats and Sorors always need a good cook. Don't know if you work outside the home or not, but if you do and it interests you, you can generally find websites for any chapter, write to the proctor (or prez. of that house) and let them know you're available. I've had other jealous friends get jobs in just this way. They may be made of tougher stuff than me, though; I think I've mentioned that AGO doesn't allow alcohol, and the last thing I want is to be around a gang of effed up young adults; it just leaves a sad/bad taste in my mouth. They don't haze, or play yuck games, and they respect women greatly. This is not true, however, of all houses. I also have friends who can testify for that.

                                                          2. re: mamachef

                                                            "(When I left the house, he demanded to know, "en oo oming ack?", to which I replied, "same time I always do, babe" to which he replied, "hry geh ere ooner, k?")"
                                                            ~~~~~~~~~~~~
                                                            ROFL! Oh, I see you have another child in the house during recovery. ;-)

                                                            Sounds like it's a GREAT gig for you, mamachef! Love how you got the guys organized and they know they don't get what they want without it being on the blackboard. Can't wait to hear how Jessie and Paulo do with the rest of meal put-together!

                                                            1. re: LindaWhit

                                                              Fortunately for Mr., the kids have been all growed up and out of the house for some years now (They're 26, 24 and 23.) This is the only reason I have any room left in me for sympathy at all, because I am no longer being spread as thin as good phyllo.

                                                              1. re: mamachef

                                                                LOL! And how is Mr. mamachef doing this morning? I hope he's up and about and able to eat real food.

                                                            2. re: mamachef

                                                              I vote for taking the Xanax yourself. Great stuff.

                                                          3. re: mamachef

                                                            Will you please post the peanut butter cookie recipe?? I love peanut butter cookies. Are they chewy or crunchy?

                                                            1. re: mollyomormon

                                                              Hi Molly, Sure!! Happy to post this. I make it in my Cuisinart, and it's a snap. I broke down the proportions to make a couple dozen and am sending that version. They're crispy on the edges, and bendably soft in the middle: perfect juxtaposition.
                                                              Oven:375
                                                              1/2 c. marg. or butter (I use butter, but make sure it's well-chilled or cookies will spread too much.)
                                                              1/2 c. peanut butter
                                                              1/2 c. white sugar
                                                              3/4 c. brown sugar
                                                              1 egg
                                                              1&1/4 c. all-purpose flour
                                                              1/2 t. baking powder
                                                              3/4 t. baking soda
                                                              1/4 t. salt
                                                              Just pulse these ingredients in the order given; then roll into 2" balls and roll them in sugar. Bake 10 minutes, about 2" apart, on parchment-lined baking sheet. When I'm making ice-cream sandwiches, I make bread-plate sized cookies by doubling up on ingredients and making 3-4" balls. Enjoy. These are a SNAP.

                                                          4. Chied Fricken......
                                                            A Plate full of Musgos............
                                                            Chocolate Ice Cream............

                                                            1. Using the rest of the tri-tip, I'll be making beef stroganoff. I've kind of muddled together a couple of recipes to come up with this one. Served on top of egg noodles with peas on top.


                                                              * Exported from MasterCook *

                                                              Beef Stroganoff

                                                              Recipe By :Linda
                                                              Serving Size : 4 Preparation Time :0:00
                                                              Categories :

                                                              Amount Measure Ingredient -- Preparation Method
                                                              -------- ------------ --------------------------------
                                                              1 lb lean beef -- sliced thinly
                                                              salt and freshly ground black pepper -- to taste
                                                              2 Tbsp butter -- divided
                                                              1 large minced shallot -- about 1/4 cup
                                                              1/2 lb mushrooms -- cleaned and sliced
                                                              1/4 cup beef broth -- up to 1/2 cup
                                                              (I've used a combination of mushroom broth and red wine in the past)
                                                              2 Tbsp cognac
                                                              1 cup sour cream -- or creme fraiche (use more if needed)
                                                              salt and freshly ground black pepper -- to taste

                                                              Pat meat dry with paper towels. Sprinkle lightly with salt and pepper. Heat 1 Tbsp. of butter in heavy large skillet over high heat until very hot. Add meat in single layer and cook just until brown on outside, barely 1 minute per side. Transfer beef to a bowl.

                                                              Melt remaining butter in the same skillet, and add minced shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add sliced mushrooms and sauté until liquid evaporates, about 8-10 minutes. Add broth, then cognac. Simmer over medium-low heat until liquid thickens and slightly reduces, about 5-8 minutes. Remove from heat.

                                                              Slowly stir in sour cream, whisking constantly so the sour cream doesn't break. Add meat and any accumulated juices from bowl. Return to low heat until meat is heated through and not overcooked, about 2 minutes. Season to taste with salt and pepper.

                                                              Serve over cooked egg noodles and sprinkle with paprika.

                                                              - - - - - - - - - - - - - - - - - - -

                                                              6 Replies
                                                                1. re: LindaWhit

                                                                  That sounds like heaven on a plate. Please don't mind my drools! This is now bookmarked for my cooking pleasure!

                                                                  1. re: LindaWhit

                                                                    I think it sounds *suspiciously* like beef paprikas.

                                                                    Of course, when I was reading all the recipes for the chicken paprikas, I was remembering my dad's beef stroganoff, and how he put the paprika into the sauce, and how my mother would say that dinner should not be pink. Honestly, it was what attracted me to the paprikas in the first place. Your post made me smile. Enjoy your dinner!

                                                                    1. re: onceadaylily

                                                                      I think it sounds *suspiciously* like beef paprikas.
                                                                      ~~~~~~~~~~
                                                                      Oh crap. I was hoping someone wouldn't figure me out. ;-) But no - paprikas doesn't have mushrooms, does it? Oh wait. Mine did. ::::slinking away::::: WAIT! Leave the paprika off the top and it's most definitely stroganoff! Yeah, that's it! :-)

                                                                      Either way - it's good, and I love using the leftover tri-tip as the beef. It's got a bit of oomph from the marinade I used, and I used the rest of the marinade instead of the beef broth - so it gave it a bit of an additional oomph to the sauce. Works for me!

                                                                      1. re: LindaWhit

                                                                        Slink no more, knowing that you're absolved.

                                                                        1. re: mamachef

                                                                          Phew! Mamachef has waved her royal wooden spoon and granted me kitchen absolution! Yay, I'm SAVED! :-D

                                                                  2. roast chicken over vegetables and cauliflower sformato. i may finish 1/2 of the cauliflower before my husband gets home....

                                                                    2 Replies
                                                                    1. re: melissainbklyn

                                                                      Do tell about the cauliflower sformato. That is not something I have tried before and I love my cauliflower.

                                                                      1. re: melissainbklyn

                                                                        yes please, i've only had it once in a local restaurant and loved it!

                                                                      2. Last night, I was my sister's opera date, so dinner was cobbled together from supermarket catering platters at a pre-performance reception. Meanwhile back at the ranch, DH was reduced to a fridge forage, which he muttered and grumbled about under his breath, but he probably had the better dinner, however eclectic.

                                                                        Tonight, we are having pork chops over what was meant to be stuffing for chicken breasts (a Mamachef recipe--thx, mc), but I had no chicken breasts in the freezer as I thought, so pork chops it is--nice, happy ones though. The "stuffing" will be bread crumbs and sauteed leeks, fennel, apple, and bacon, moistened w/a little chicken stock and a touch of cream. We'll be matching that to a wild rice pilaf (also discovered in the freezer), and some lovely looking asparagus I bought this morning. I know they're out of season and from somewhere far away, but they're never in season here . . .anyway, we're havin' 'em. And because I have a ton of nice arugula, I'm going to make a small salad of that.

                                                                        Won't be cooking for the next few nights, but I will be checking in to follow any lamb developments.

                                                                        5 Replies
                                                                        1. re: nomadchowwoman

                                                                          Won't be cooking for the next few nights, but I will be checking in to follow any lamb developments.
                                                                          ~~~~~~~~~~~~
                                                                          LOL! I love how many of us are now planning a weekly "this sounds good - let's ALL make something using it!" ;-)

                                                                          1. re: LindaWhit

                                                                            Me too! Plus plus plus!! And ncw, please let me know how you liked the stuffing. I'm going to have to do the porkchop thing now too...

                                                                            1. re: mamachef

                                                                              Oh, Mamachef--it was delicious. I seared the chops and laid them on top of the stuffing and finished it all in the oven. I deglazed the pan w/calvados and finished w/cream, then drizzled that deliciousness over the chops just before serving. DH must have told me 10 X that I could make that anytime. He ate what little stuffing was leftover for breakfast the next morning. I'm not only making this again, I'm definitely baking a dish of this and adding it to the Thanksgiving parade of dressings/stuffings. So, so good. Thank you!

                                                                              P.S. I was only disappointed that I didn't get the chance to see the look on his face as I told him we were having Mamachef's Breasts; "Mamachef's Chops" got only the predictable "Who's Mamachef"?

                                                                              1. re: nomadchowwoman

                                                                                I think I'd pay money to see the look on anyone's face when you tell lthem what's on the carte...my raaack.

                                                                          2. finished off the last of my sustainable ground bison meat tonight and made a burger with 3 onions -- raw & carmelized on top, chopped chive mixed in -- on ww bread with mustard and semi-homemade sweet hot dill chips.

                                                                            I've got some wonderful, sweet all-white turnips and I'm going snack on those while watching the tube tonight.

                                                                            2 Replies
                                                                            1. re: weezycom

                                                                              So - you either don't plan on kissing anyone tonight or you have some fantastic mouthwash. Sounds great. But me personally, I would go with dill - but that's just me. Good for you!

                                                                              1. re: boyzoma

                                                                                Nope, no kissing. But sometimes, a night home alone and onions are a perfect match

                                                                            2. Tonight its split pea soup with ham hocks and ham & blts/ Too much pork you say? Oh no that could never be the case in this house~ however, the bacon is a new product I purchased at Trader Joe's yesterday. Turkey bacon, and let me tell you its pretty darn good. Debating whether to keep that a secret for a later release... like after its eaten! My hubby loves blts or clubs and the difference in the calories and fat is quite significant.
                                                                              OOps almost forgot, Peach Cobbler for dessert. Go Giants!!!

                                                                              2 Replies
                                                                              1. re: chef chicklet

                                                                                Never!!! That's heresy here too!!! And my DH forbids turkey bacon in the house, only the real deal.

                                                                                Yes, GO GIANTS!!

                                                                                1. re: Phurstluv

                                                                                  I ask you, why do foods taste better out when sampling tastings???? They salted that stuff!! There not any saltiness associated to bacon in the Trader Joe's bacon, once you get it home. Okay if I closed my eyes and wished real hard, but it was not the same as the turkey bacon being sampled at the store. Dag nab it.

                                                                              2. My son is suddenly obsessed with tacos. On Tuesday, I made a chicken taco, yesterday it was grilled flaps marinated with Mexican spices, and tonight was shrimp. I think that what makes them tacos is the fact that they are served in a tortilla. Other than that, it's pretty loose. I just got a book called Tacos, and I am looking forward to trying some more authentic flavors.

                                                                                2 Replies
                                                                                1. re: roxlet

                                                                                  Can you tell me who wrote the Tacos book, I am addicted to Mexican food and would love to pick up a copy. Also is it any good?? Thanks.

                                                                                  1. re: nsstampqueen

                                                                                    It's called Tacos: 75 Authentic and Inspired Recipes by Mark Miller and Benjamin Hargett. I have not yet cooked from it, but it is a reasonably inexpensive paperback.

                                                                                2. Cream of broccoli soup with crispy bacon crumbled over the top & a sprinkle of parmesan. The last of the pulled turkey BBQ on a sammie with slaw. Just baked a batch of brownies so will be cutting into those shortly to be accompanied by a glass of milk.

                                                                                  5 Replies
                                                                                  1. re: Cherylptw

                                                                                    You don't happen to have an award winning broccoli cheddar soup recipe handy, do you? It is one of DH's favorites. If so, please share. :-) Especially since broccoli is on sale here right now.

                                                                                    1. re: boyzoma

                                                                                      boyzoma, clearly I'm not cherylptw, but if you simmer broccoli in chicken stock, and then finish with some buerre manie, cream, and cheese, it's good stuffff....

                                                                                      1. re: boyzoma

                                                                                        Award winning, no, but this recipe is good just the same.

                                                                                        Broccoli Cheese Soup

                                                                                        1/2 cup butter
                                                                                        1 onion, chopped
                                                                                        1 pound broccoli florets & peeled stems, if desired; chopped
                                                                                        4 (14.5 ounce) cans chicken broth
                                                                                        2 1/2 cups milk
                                                                                        1/2 cup heavy cream
                                                                                        2/3 cup cornstarch
                                                                                        2-3 teaspoons garlic powder
                                                                                        salt to taste
                                                                                        pepper to taste
                                                                                        2 cups shredded cheddar or more

                                                                                        In a large stockpot, melt butter over medium heat. Cook onion in butter until softened; add broccoli and cover with chicken broth. Simmer until broccoli is tender, about 10 to 15 minutes.

                                                                                        In a medium bowl, whisk together the milk, heavy cream and cornstarch until blended; slowly add to the simmering pot, whisking to mix. Reduce heat and cook for five minutes. Whisk in the cheese, garlic powder, salt & pepper. Continue to simmer until cheese is melted & soup is hot.

                                                                                        ** You can use 1/2 & 1/2 in the place of the milk and heavy cream.

                                                                                          1. re: Cherylptw

                                                                                            yes thanks, i'll be trying this too.

                                                                                      2. Tonight was a mish-mash of bits and bobs. I was feeling bummy with the cold, rainy/sleety weather we've been having, so I was craving something warm and easy. I heated up some of my leftovers. Creamed spinach, a piece of buttered bread and homemade puerto rican beans with pork mixed in. Yum!

                                                                                        2 Replies
                                                                                        1. re: milkyway4679

                                                                                          Sometime a mish-mash of bits and bobs is great - another message board I post on calls it C.O.R.N. - Clean Out the Refrigerator Night. :-)

                                                                                          1. re: LindaWhit

                                                                                            I ended up doing that after I finished those up...realized I had some old stuff shoved in back, and it was looking a little sad!

                                                                                        2. Tonight is going to be Orange Leftovers night - leftover carrot pumpkin soup and leftover scalloped yams. I've going to roast up some broccoli to accompany and provide some contrasting color.

                                                                                          1 Reply
                                                                                          1. re: aching

                                                                                            #2 son had decidedly non-adventurous taste when he was a wee 'un, and he was a fan of the "all white dinner extravaganza," Cream of Wheat, Cottage cheese, and hardboiled eggs. Thank goodness he developed some taste buds and an adventurous spirit, or I might've had to disown him at some point. Nowadays he'll eat/cook/try anything, and loves to hang out in the kitchen (which for a bachelor dude is amazingly well-furnished; thanks Mom!) and try new things. But elk burgers aside, his favorite snack is still peanut butter and sliced pickles on wheat bread.

                                                                                          2. Tonight it will be my version of Yankee Potroast. Still undecided about the starch, noodles or potatoes in the roast, or loaded mashed potatoes...

                                                                                            2 Replies
                                                                                            1. re: chef chicklet

                                                                                              I'm way too late for this, chef chick, but I vote for loaded mashed. :-)

                                                                                              1. re: LindaWhit

                                                                                                And you won! (must got your vote telepathically).

                                                                                            2. Here it's pizza night - my husband puts together two sourdough crusts on Tuesday, and they've been slow-fermenting in the fridge since.

                                                                                              His has way too much cheese and pepperoni, and mine will have just exactly the right amount of cheese and my Very Last Tomato from the garden (she said, weeping). A little olive oil, a few pinches of herbs (dried garlic-rosemary-sage blend from the garden), and a few shaves of parm for me.

                                                                                              And the pup gets his Kong toy with extra kibble and some peanut butter or cream cheese.

                                                                                              3 Replies
                                                                                              1. re: Krislady

                                                                                                Talk to me re: slow-fermenting, Kris...is this a homemade pizza crust? Has it been rolled out yet for slow-fermenting, or is it in a ball just gathering up yeasty things from the air and getting bubbly? Can that be done with store-bought refrigerated dough as well?

                                                                                                1. re: LindaWhit

                                                                                                  Hi, Linda. Slow-fermenting. . . yeah. It's a homemade sourdough pizza crust. My husband has insisted for 10 years (since he moved here from NJ) that "you can't get decent pizza around here" so I finally challenged him to make his own then.

                                                                                                  Basically, here's the deal. Husband pulls the sourdough out of the fridge before leaving for work, and I walk the dog. I get back about an hour, hour and a half later and feed the sourdough - 166% hydration (5 parts water to 3 parts flour). Usually, I use 250 grams of water and 150 grams of flour (for three of us, or for two of us plus a breakfast pizza or something).

                                                                                                  When he gets home from work, around noon-ish, he mixes the dough. I got him to write a blog post about it a while back: http://darksideofthefridge.wordpress....

                                                                                                  The dough stays in balls in the fridge until Friday, when we roll it out and bake it. It doesn't really get bubbly in the fridge (the bubbling happens when the sourdough is waking up, I guess), but the balls do get a little puffy.

                                                                                                  And I don't know why it wouldn't work to slow-ferment store-bought dough - you mean the kind you get at the deli counter, right, that's usually made in-house? Not the Pillsbury pop-n-fresh stuff or whatever, right? (Cuz I don't think anything would help that!)

                                                                                                  1. re: Krislady

                                                                                                    Definitely the deli counter type, not the type in a can. :-)

                                                                                              2. It's rainy and lovely and I mostly have the day off so I am thinking soup. Yes, finally, soup.
                                                                                                I am off to the FM to get flowers and a last case of Early Girls to make sauce ($20/cs. and they are organic and ruby red, if they still have em), then it's back home for round #2 of Can I Get the Fireplace Lit Successfully?!?! Exciting life I lead.
                                                                                                If I am successful I will spend the day in soft pants and thick socks, with my hair up and not a stitch of make-up on my face. It will be a day of stock, soup and sauce with movies and mulled cider to follow.
                                                                                                Hell, I may even put on Christmas Carols. Totally kidding about the carols. Wouldn't do that until after Halloween, err, I mean Thanksgiving.

                                                                                                11 Replies
                                                                                                  1. re: ChristinaMason

                                                                                                    What she described sounds like a most excellent good day, right? Esp. the cat part.

                                                                                                    1. re: mamachef

                                                                                                      I think the "soft pants and thick socks" was the best part!!

                                                                                                      1. re: mamachef

                                                                                                        Perfect, except I will take my 2 golden retrievers (one who thinks he is a lap dog).

                                                                                                        1. re: rabaja

                                                                                                          Oh, that could go on ICanHasCheezburger.com quite easily - I'm sure someone there could come up with a great caption!

                                                                                                          "No call wrestling match - pillow notz haz me pinned!"

                                                                                                        2. re: rabaja

                                                                                                          you know i'm on my way over right now, right?

                                                                                                          1. re: rabaja

                                                                                                            That is a PERFECT day, rabaja! But I would have virtual-smacked you if you were serious about Christmas carols. ;-)

                                                                                                            1. re: LindaWhit

                                                                                                              We have a rule in this household that Christmas cannot be mentioned until Bonfire Night (5 Nov) has passed.

                                                                                                              Of course that excludes the ritual moaning whenever we visit the supermarket ......"For freak's sake, it's only August, why have they got mince pies on sale".

                                                                                                              (Damn. You've made me mention the C word.....)

                                                                                                            2. re: rabaja

                                                                                                              You just described one of my favorite kind of days.

                                                                                                            3. Tonight it'll be scallop & shrimp alfredo with spinach; I also have a few frozen gnocchi saved from a few weeks ago that I'll toss in at the end. Cucumber salad with fresh basil & oven roasted grape tomatoes. NO DESSERT! I went way overboard with the brownies last night (head hanging in shame :-(

                                                                                                              1. Well, the boys and I survived the Carnival, at least only escaped with slight colds but no stomachaches, so that's a victory in my book.

                                                                                                                We have leftover meatloaf for sammies tonight, plus I am whipping up a batch of tuna noodle casserole, since I have some cleaned & sliced leeks to use up, and the half a bag of chips will not make it another night unless I use them for the topping. Supposed to get a little rain tonight and tomorrow am, so figured that would hold us over for pumpkin carving tonight, and prepping the front yard for our haunted graveyard scene tomorrow. At least the grass won't suffer so much when we turn the sprinklers off for the weekend.

                                                                                                                1 Reply
                                                                                                                1. re: Phurstluv

                                                                                                                  "We have leftover meatloaf for sammies tonight, plus I am whipping up a batch of tuna noodle casserole, since I have some cleaned & sliced leeks to use up" these are two of my favorite comfort meals... that sounds good for pumpkin carving. I've been scanning cookbooks all morning, I better get it figured out soon what to make for dinner. Perhaps I might join your thought, that or, homemade pizza. I do want to make big soft pretzels too...

                                                                                                                2. Tonight is homemade pizza. My first ever attempt at potato pizza with a faux Alfredo sauce, and then a simple Margarita...it is still relatively warm on the Gulf Coast, so the tomatoes are rockin.

                                                                                                                  3 Replies
                                                                                                                  1. re: JBin

                                                                                                                    Can you tell me about this "potato pizza" of which you speak? Do you slice/shred potatoes as a topping?

                                                                                                                    ?

                                                                                                                    1. re: Krislady

                                                                                                                      I'm not JBin, but am willing to bet money that the potatoes are thinly sliced into rounds: it's how I've had them on the vegetarian 'za up at the Cheeseboard in Berkeley, and it's really really good. They do theirs with thyme and gruyere - I've attempted to "mock it up" but can never never get the crust like theirs, even on a pizza stone.

                                                                                                                      1. re: mamachef

                                                                                                                        Super, thanks. I've never had pizza with potatoes, believe it or not! Though I did use a potato dough for a deep dish once. And goodness knows I have enough thyme - it's trying to take over the garden, now that the tarragon has settled down!

                                                                                                                        Imma give this a try. :D

                                                                                                                  2. In the mood for a lot of beef and porterhouse were on sale, so I picked up a thick one and I'm letting the chill leave it. To be served with mushroom pan sauce using an Australian Shiraz I picked up to sip along with the steak, roma beans, mashed taters with chives. There's some choc-hazelnut gelato in the freezer if I want some sweet to end the evening.

                                                                                                                    2 Replies
                                                                                                                    1. re: weezycom

                                                                                                                      yum! Is that the Simply Delicious gelato from Giant? SO good!

                                                                                                                      1. re: ChristinaMason

                                                                                                                        It is, and it is! The pistachio is pretty damn tasty, as well.

                                                                                                                    2. i did it again. chicken paprikash. didn't even change recipes. oldsters loved it. made enough to take home to the BF, so that's tomorrow's dinner. Now to figure out What's for Lamb on Sunday.....

                                                                                                                      2 Replies
                                                                                                                      1. re: mariacarmen

                                                                                                                        Too funny, MC: we're having the Paprikash tonight, made with thighs and a breast thrown in for me. I'm cooking enough for planned leftovers. So happy the Bay Area weather finally complied and the skies opened up!! It's all about yogapants and knitted scuffies today.
                                                                                                                        When I got home last night finally and for real, it was to catch Mr. busily mixing up a hot buttered rum, which I gently explained was a truly poor idea, what with all the painkillers and tranks coursing through his bloodstream. Plus, he was supposed to avoid temp. extremes in the interest of not causing himself a great deal of pain. He looked at me balefully while I proceeded to drink it on down, and then oozed off into the bedroom, where I found him asleep half an hour later, with the cat asleep on his head. He hasn't moved a muscle since then. S'fine by me: as I said, he's a horrible patient. And frankly, he doesn't like me much as his primary nurse, because I don't play the heavy sympathy cards he's always tossing out. So, yes, chicken Paprikash for those of us who are into chewing our food, and more chicken broth for those among us who can't. Darling daughter's coming for dinner and dragging her most excellent boyfriend along, as is #2 son who's bringing his girlfriend. I am going to try my hand again at homemade noodles which I'll toss with butter and poppyseeds, and I have my last can of green beans from last year, which I'll heat up with some pimiento and diced onions.
                                                                                                                        The meatloaf and the lessons were a success!! Had such a great deal of fun teaching those fellers, and they were so willing to listen and learn. Funny moment came when I was checking in on their meatloaf progress and I heard Paulo say "don't squish it hard!! She said, GENTLYgently!!" They did a bang-up job, and are asking to be enlisted for future meal production. Fine by me, if we can work around their class schedule. Oh, I realized that I mentioned garlic mashed in the initial posting, but when I got in it was to find that the garlic I'd pre-roasted had been consumed by a fairly new pledge who didn't quite understand that my work fridge has a figurative deadbolt on it. It was okay: we went ahead and made the mac and cheese because I had a veritable plethora of cheeses available. And yep, I do throw some Velveeta in there, for texture. I'm also following behind mc on the lamb thing: dinner tomorrow will be those pecan-dredged tenderloins with red wine and tarragon bernaise. But more on that later.

                                                                                                                        1. re: mamachef

                                                                                                                          I love that Paulo knew not to squish TOO hard while forming the meatloaf - you've got good students there, mamachef! :-)

                                                                                                                      2. It's Mega-Mezze Night at Harters Hall.

                                                                                                                        There'll be lamb koftas (just the mince, grated onion, lots of chopped coriander)

                                                                                                                        There'll be hummus, made with cannelini beans, as I didnt have any chickpeas. And it tastes damn good, (he said, modestly) - lottsa tahini and lemon.

                                                                                                                        There's stuffed vine leaves (supermarket deli counter).

                                                                                                                        Some salady bits - tomato, cucumber, radish

                                                                                                                        And assorted "stuff" in jars and tins - olives, pickled turnips, pickled caper leaves (brought back from Cyprus), grilled courgettes in olive oil.

                                                                                                                        There's flatbreads as a carb. And probably some tabbouleh, as I seem to have lottsa parsley that needs using.

                                                                                                                        And grapes, satsumas and physalis (and mini dried figs) for afters.

                                                                                                                        Should keep the wolf from the door.

                                                                                                                        5 Replies
                                                                                                                        1. re: Harters

                                                                                                                          "Should keep the wolf from the door." Harters, it sounds better than that to me!! And I wish I could try the physalis. I love figs!!

                                                                                                                          1. re: Harters

                                                                                                                            Sounds like Greek antipasti and sounds delicious! I like "stuff" and bits!

                                                                                                                            I made a stock from the bones of those turkeys from last week. This afternoon, I'll be making turkey vegetable noodle soup since it's in the 50's here; perfect weather for it. With it, cheddar biscuits for dunking. A cup of hot chocolate later to satisfy the sweet tooth and take the chill off. Happy trick or treating to all those hitting the streets (and parties) tonight!

                                                                                                                            1. re: Cherylptw

                                                                                                                              Primarily Lebanese/Palestinian/Syrian in spin, rather than Greek (unless you count caper leaves - but I dont know if they are popular in Greece as well as Cyprus)

                                                                                                                              1. re: Harters

                                                                                                                                I stand corrected but either way, still sounds delicious!

                                                                                                                                1. re: Cherylptw

                                                                                                                                  The caper leaves & stems were very weird - they had sharp little thorns on the stems (and a warning on the jar to that effect). I actually pricked my finger when I was plating them - meant I had to go through the whole jar carefully paring off the thorns. Once done, tasted brilliant.

                                                                                                                          2. Meatloaf with tomato gravy, mashed potatoes, carrots and peas, rolls, applesauce cake

                                                                                                                            1. I'm going to be rabaja today, but without the fireplace, and with mascara. When did I get too old to want to dress up like a cat and go get drunk in someone's backyard?

                                                                                                                              I've been whining that my freezer is too full, but half of that is chicken bones, so I'm going to make a stock. I also have a two-thirds of a stale loaf of bread that is going to going to get split up between croutons and breadcrumbs. I'm also going to make nomadchowoman's pineapple coconut rice pudding. That will be stashed away, as I think rice pudding needs a day in the fridge to relax.

                                                                                                                              Lamb is for dinner. I'm poking around my cookbooks and peeking around online, and I think there's going to be coconut milk involved. I have ground lamb, two types of curry powder, a lot of garam masala, some red curry paste (too overwhelming for lamb, though, maybe?), ginger, peas, carrots, onions, garlic, rice, and some powdered sumac that is losing its freshness as I type. (The Sahini recipe I'm looking at looks *suspiciously* like lamb paprikas.)

                                                                                                                              I wish I had settled on a recipe before my market trip, because the keema matar (ground meat in cashew nut sauce with chickpeas) sounds delicious.

                                                                                                                              18 Replies
                                                                                                                              1. re: onceadaylily

                                                                                                                                Whoa there, OADL. I'd love to have that recipe, for the keema.....you cracked me up with the comment about "when did I get too old, etc. etc.".....I just got an e-vite from a friend who's throwing together an impromptu Halloween soiree that we're all invited to this evening post-dinner. Don't know if Mr. will be up for it, but the rest of us will go. Costumes aren't a requirement of admittance, but I got some devil-horn deelybobbers, and a blue dress......it will have to do. Daughter said I should wrap the Mr.'s head in TP, drape a white sheet around him, and he can be a Vicodin.

                                                                                                                                1. re: mamachef

                                                                                                                                  A Vicodin, that's fantastic. He would be very popular.

                                                                                                                                  Here's the recipe:

                                                                                                                                  4 TBS veg oil
                                                                                                                                  2 c chopped onion
                                                                                                                                  2 tsp minced garlic
                                                                                                                                  1 tbs minced ginger
                                                                                                                                  1 tsp cumin
                                                                                                                                  1 tsp turmeric
                                                                                                                                  2 tsp ground coriander
                                                                                                                                  ½ tsp red pepper
                                                                                                                                  a couple of bay leaves
                                                                                                                                  2 lbs ground lamb or beef round
                                                                                                                                  1 ½ tsp kosher salt
                                                                                                                                  2 ½ c chopped tomato (or sub 2 c canned)
                                                                                                                                  3 tbs cashew nut butter (or sub 4 TBS roasted ground cashew nuts)
                                                                                                                                  20 oz canned chickpeas with liquid (or sub 2 cups cooked with ½ of liquid)
                                                                                                                                  2 tsp garam masala (or sub roasted and ground cumin seeds)

                                                                                                                                  Cook the onions over medium-high heat for about 25 minutes (until nicely browned). Add garlic and ginger, cooking for two more minutes. Add cumin, turmeric, coriander, red pepper, and bay leaves, and cook, stirring, one or two more minutes. Add the meat, cooking until no pink remains. Add the salt, tomatoes, nut butter, the chickpeas with liquid, and a ½ c very hot water. Bring to a boil, reduce heat and simmer 45 minutes (covered), stirring often, until the meat is done and the sauce thickened. Remove from heat, and add the garam masala, checking for seasoning.

                                                                                                                                  Optional garnish: thin slices of onion, shredded green chile, and chopped tomato. She calls this the Indian version of Tex-Mex chili.

                                                                                                                                  This looks a bit different from the other recipes for keema matar I've been looking at, including the one Harters (and Jung Mann, on another thread) like. Jaffrey's version is found online, if you'd like to compare the two. I suppose I could sub tahini for the cashews, but I would really want to keep the chickpeas. I have five types of dried beans on hand, and nary a chickpea, which is unusual for me.

                                                                                                                                  1. re: onceadaylily

                                                                                                                                    Thank you OADL!! This looks scrumptious and I appreciate the quick response! can I put a handful of green peas in there too?

                                                                                                                                    1. re: mamachef

                                                                                                                                      Most of the recipes for the dish by that name do seem to have peas, and I think they would be would all right with the nut butter.

                                                                                                                                    2. re: onceadaylily

                                                                                                                                      That's a great-looking keema recipe, but it's no keema matar. Matar means peas are going to be a main ingredient. Your chickpea dish would more likely be called keema chole, though someone with better Hindi/Urdu skills than I ought to chime in.

                                                                                                                                      1. re: JungMann

                                                                                                                                        I did notice that difference, JM, and I should have pointed out that Sahini does instruct that the recipe is adapted from the 'traditional' matar consisting of meat and peas, but that she herself prefers "a more robust pea".

                                                                                                                                        This recipe is from the Classic Indian Cooking book, the aim of which seems to be presenting the traditional dishes with adaptations that are easier for the average cook in the US to execute (though the inclusion of the chickpea here seems to be her own preference). She also notes the use of the nut butter as a thickening agent as not being typical in this dish.

                                                                                                                                    3. re: mamachef

                                                                                                                                      That is hilarious.
                                                                                                                                      And Devil in a Blue Dress is pretty good, too, much better than mine. Have fun, and hope Mr. MC is feeling better soon.

                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                        He's clearly on the mend, ncw. His Nibs requested a chewable breakfast (ok, poached eggs w/ soldier, so technically it's gummable.) And thank you for asking. He wasn't ready to foray out to the party last night; it ended up being just me and Darling Daughter. She wore a pair of wings and a sign around her neck that proclaimed her The Kinda Good Fairy. The rest of the gang stayed here and watched Fear.net, so we missed nothing. Neighbor served some really crunchy chicken wings that she'd spent the day marinating in hot pickled jalapeno brine, panko-d and deepfried, with a sweet jalapeno jam stirred into some softened cream cheese - not incorporated; just stirred in. It makes a very Halloweeny-ish and not very good looking spread, but I thought it was delicious and have plans to steal and play with it.

                                                                                                                                        1. re: mamachef

                                                                                                                                          They sound intriguing--and definitely more interesting than the fare at our party.

                                                                                                                                    4. re: onceadaylily

                                                                                                                                      OADL - i'm excited for you in your first foray into lamby goodness! and yeah, "too old to want to dress up like a cat and go get drunk in someone's backyard" - we're not even going to venture out for our usual nightcap and game of pool - too old to deal with the crowds of bloody nurses, reality t.v. jersey-looking folk, monsters, ghouls, strippers, and the like.

                                                                                                                                      Leftover paprikash tonight.
                                                                                                                                      Tomorrow, Cumin Lamb, over fresh chinese egg noodles (purchased at 99 Ranch). The lamb is very thinly sliced and briefly marinated in shaoxing wine, light soy sauce and dark soy sauce, toasted cumin, and salt. sliced onion and dred chilis are scalded in oil in a hot pan. a whole mess of garlic is sliced and then thrown in the pan, then the lamb. add cilantro.
                                                                                                                                      and i bought some rau muong - morning glories! Had some for lunch yesterday at a local new Vietnamese restaurant and loved them! have to look for a recipe to see if i can recreate. Unless one of you endlessly resourceful people have one.....?

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Now *that* sounds like a fantastic lamb dish. I remembered I have potatoes, so I'm adding potatoes and peas to mine. It's Lamb 101, basically.

                                                                                                                                      2. re: onceadaylily

                                                                                                                                        You're starting early on the lamb, Miss OADL! It was supposed to be NEXT week - and that starts tomorrow! :-) Your day of cooking sounds like a good one - especially that lamb paprikas. ;-)

                                                                                                                                        But I confess I did pick up some lamb shanks - which *will* be for tomorrow, as tonight is "Surprise Dinner." I've got that Chopped!-like cooking competition being hosted by my hairdresser's family for which I'm a judge, so who knows what's for dinner tonight...but based on what I've heard in the past about these competitions, they sound like great cooks...so I'm looking forward to whatever it is!

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          My weekend starts Tuesday night. So, really Saturdays are my Tuesday.

                                                                                                                                          Your night sounds like so much fun, especially if you get to watch them cook! Make sure to report back on the dishes.

                                                                                                                                          And am I the only one who's trying to figure out what to do with my leftover sour cream?

                                                                                                                                          1. re: onceadaylily

                                                                                                                                            Then I guess you're getting a LATE start on the lamb dinner, OADL! ;-P

                                                                                                                                            Leftover sour cream? How much do you have? How about a Lemon Blueberry Sour Cream Cake? VERY non-fattening. ;-) (I lie like a rug! LOL)

                                                                                                                                            A link: http://www.lanierbb.com/recipes/data/... Follow the directions for the lengthy beating time - really aerates the batter and makes it very light. I *never* use a lemon/confectioner's sugar drizzle on this - really doesn't need it at all (some recipes I've seen call for it.)

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              I don't have a tube pan. I might actually let the boyfriend make dip out of it. Or, rather, let him ask me to make it (salsa, sriracha and sour cream, three ingredients that he staunchly claims he can't mix as well as I).

                                                                                                                                              I bookmarked that recipe though. I have some blueberries in the freezer.

                                                                                                                                            2. re: onceadaylily

                                                                                                                                              When I get to that point, out comes the spoon and I eat it right out of the carton.

                                                                                                                                          2. re: onceadaylily

                                                                                                                                            OADL--I wish i could take credit for that pineapple coconut rice pudding, but that is, I believe, Cherylptw's recipe. I made a note of it recently b/c it sounds divine.

                                                                                                                                            And, too old though we are, DH (he under duress, I confess) and I are donning our very lame, very recycled costumes in just a few minutes and heading out to a big outdoor party, but it is a gorgeous night and the party is a fundraiser for a very good cause on the grounds of a beautiful historic old home (of our first mayor, or something like that). Of course there will be drink, and there will be music, but, of course, I just hope the food is good!

                                                                                                                                            Truth be told, I'd rather be staying home and cooking lamb. Hope yours is delicious.

                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                              You're right, of course. I missed that even as I sent the recipe (Cheryl's rice pudding) to me printer.

                                                                                                                                          3. Tonight we will start with vegetarian spring rolls (red and green cabbage, green onion, julienned carrots, mung bean noodles and bean sprouts) wrapped in rice paper with a sweet chili dipping sauce. Then, a chicken stir fry consisting of diced chicken, chopped celery, green onions, sliced water chestnuts, sliced mushrooms, bean sprouts, broccoli floretes and yakisoba noodles with some fresh grated ginger and a little teriyaki sauce. On the side will be some jasmine rice.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: boyzoma

                                                                                                                                              Yum, that sounds really fresh and tasty. Do you bake or deep-fry your spring rolls? I'm a bit scared of deep-frying!

                                                                                                                                              1. re: gembellina

                                                                                                                                                gem - no - I don't bake or deep fry. I use rice paper wraps with fresh veggies and can make them ahead of time and cover with a damp towel and refrigerate. So it is basically eating a "salad in a wrap". Sometimes I'll add cooked shrimp as well, but today I just didn't have any. But they are really tasty.

                                                                                                                                              2. re: boyzoma

                                                                                                                                                I'm sitting here salivating, boyzoma. But I think you need to work on a way to get more veggies into your meals!! LOL, and j/k. Seriously though. This sounds so good and fresh and bright.

                                                                                                                                                1. re: mamachef

                                                                                                                                                  Well, since I am already in the kitchen, I am also making a double batch of Tia Maria for DH. He loves it in his weekend coffee. And he says it tastes so much better than the store-bought stuff! Oh well. When life gives you coffee, make liquor!

                                                                                                                                                  We were just in the mood for fresh veggies. A little chicken thrown in. Good for the diet!

                                                                                                                                                  1. re: boyzoma

                                                                                                                                                    And when it hands you lemons, make whiskey sours!! :-) Recipe for Tia Maria>? I used to make a "Kahlua" w/ inst. coffee and vodka; is it close to that?

                                                                                                                                                    1. re: mamachef

                                                                                                                                                      I use the following recipe. I used to make it with instant coffee too. However, I have to admit, I use the more labor intensive version now due to DH's flavor requests - hey - it's a small thing to ask for. I use a fresh Hawaiian Kona Coffee grind - looks nasty - but strains out to be a dream. Just make sure you shake every day for 3 weeks. I strain it through a sieve with cheese cloth over a bowl to get the last of the grinds out before bottling. Have a bunch of old Tia Maria bottles that I just keep washing, recycling and refilling. I plan on making another double batch shortly to give for Xmas gifts to friends.

                                                                                                                                                      http://www.suite101.com/content/homem...

                                                                                                                                                2. re: boyzoma

                                                                                                                                                  ooooo that sounds wonderful, and I'm craving this too! Wish that I'd checked back here sooner!

                                                                                                                                                  1. re: chef chicklet

                                                                                                                                                    Which part - the dinner or the Tia Maria? ;-)

                                                                                                                                                    1. re: boyzoma

                                                                                                                                                      D. All of the above!!! ;-P ok ok so I was a little late.... the summer rolls and chicken stir fry. But now that you bring it up, I wouldn't mind the Tia Maria either!

                                                                                                                                                3. This afternoon I made Broke-Ass Gourmet's pumpkin mac and cheese. It was nice enough, with brown butter, pumpkin puree and nutmeg, but I think I maybe just don't like mac and cheese. Unless it's the version I make when I'm ill with ketchup, ham and sweetcorn, but that's not a recipe I usually admit to...

                                                                                                                                                  1. Although I had a marvelous trip to the farmer's market this a.m., I needed to clear out some leftovers. So I sliced up the last of the porterhouse and threw that into a quick saute of EVOO, onion, garlic, fresh ginger and fresh turnip greens and served it on top of the leftover, reheated mashed potatoes.

                                                                                                                                                    1. Salad of mixed greens, canned Loki salmon, capers, peppers, P. Reggiano, anchovies, a little homemade dijon vinaigrette.

                                                                                                                                                      Stepping off the WFD thread for good, but I've learned a great deal and it's much appreciated. Keep on keeping on.

                                                                                                                                                      7 Replies
                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                        "Stepping off the WFD thread for good"

                                                                                                                                                        Glad to have had your company. You know where we are if you need to pop in for chat round the table sometime.

                                                                                                                                                        John

                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                          EIP I've enjoyed your thoughts, ideas, recipes and commentary. Sorry to see you go.

                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                            It was nice reading you, EIP. Saying goodbye with salmon and anchovies, I like it. Enjoy life.

                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                              So long EIP. I've loved reading your posts. And, yes, drop back in when you're out this way.

                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                I have enjoyed your posts and will miss you. Drop in from time to time if you can.

                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                  eip, I'm sorry to see you leave the WFD thread - your posts have been great. Please stop back if you're ever in the neighborhood. :-)

                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                    Wow, that makes me sad. If you're commentating somewhere else, please let us know... will miss your writing and cooking immensely.

                                                                                                                                                                  2. Having Thanksgiving a little early with roast turkey, mashed potatoes, gravy, rolls, roasted sweet potatoes and butternut squash, pecan pie

                                                                                                                                                                    1. Made vichysoisse for 50 the other night and there was a bit left, so it's cold soup and hot quesadillas made with organic dill havarti and red peppers, plus some steamed lacinata kale.

                                                                                                                                                                      1. Happy Halloween everyone! Tomorrow is my hubby's birthday so we've decided to celebrate it tonight. On Friday I flew in fresh steamers from Cape Cod and I'm about to pick up a couple lobsters. For his birthday cake I'm going to try Cook Illustrated Devil's Food Cake with Coffee Buttercream.

                                                                                                                                                                        For the trick-or-treaters, they get to eat all of the Hershey Bars, Reeses Cups, Whoppers and Kit Kats they can grab - that is if they can make it past the scarecrow that will be hiding in the bushes :-D

                                                                                                                                                                        10 Replies
                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                          Bah, humbug!!

                                                                                                                                                                          We're off to the city for Hunanese food and to avoid any of the little blighters that might come calling. Trick-or-treating has only started to become a bit popular here in recent years (along with proms, Starbucks and everything being "awesome")

                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            I see America isn't exporting our best. :-/ (everything being "awesome" is especially grating!) Enjoy your Hunanese food, Harters

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              I very seriously just realized I have not even one bag of Halloween candy. How the HELL did that happen? Am sooo off to Walgreens. I MUST have at least one bag; not necessarily for kids, because our 'hood doesn't get many, but at least a big bag of Hershey's Kisses and maybe a bag of Twix bites for Other Special Purposes. I am so not giving up the chocolate bars I have stashed away, and I know full well what happens to apples. Maybe I could give them some frozen plum pops?

                                                                                                                                                                            2. re: krisrishere

                                                                                                                                                                              What a fiasco - should have know not to buy lobsters in Virginia (duh Kris!). Bought 3 lobsters - all less than a pound and a third, got home, 1 dead, drove back to market, got another, dinnertime comes and another one is dead. I'm waiting from a call back from the owner of the market; I want at least my money back for the dead one.

                                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                                Oh Kris, I'm sorry to hear that! I do hope the rest of the dinner was good!

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  It was good. Of course the manager never called. It's not too much to ask to get my money back for 1 dead lobster right? Incidentally, the gentleman I spoke to told me to keep it in my fridge and bring it in once I hear from the manager. So yeah, I have a dead lobster sitting in a bag in the fridge ;-\

                                                                                                                                                                                2. re: krisrishere

                                                                                                                                                                                  Sorry about the lobsters, and what an ordeal. Once I borrowed a really strict vegetarian's vehicle to buy food for a dinner party on my friend's sailboat. We were having Singapore Chili Crab, so I bought 6 live crabs as well as the other ingredients. The crabs got loose as I was driving back to the boat and I thought I'd have a wreck as I was driving through San Diego at rush hour with crabs with REALLY big claws crawling all over!!! It was funny after I made it safely back to the marina and boat, but wouldn't have been funny if I would have gotten into an accident.

                                                                                                                                                                                  1. re: Barbara76137

                                                                                                                                                                                    Oh my gosh, I think I would have screamed! That is too funny.

                                                                                                                                                                                3. We are going very simple tonight since it is Halloween, and we probably won't eat until after the trick-or-treaters are all done. So French Dip it is with a little cottage cheese on the side. Quick and easy to heat up and put together.

                                                                                                                                                                                  Everyone have a safe and happy Halloween!!!!

                                                                                                                                                                                  1. I was going to make those gorgeous lamb tenderloins, but Mr. gave me puppy eyes and asked me to hold off "unhil I ca rea-y chew." Fair's fair; I don't want to torture him. I have the "insides" of the potatoes I baked last week for the potato skins at work (taking home leftovers is another great job perk that really helps the budget out.) I'm going to make a cream of potato soup with some pancetta and onion and stock and heat up some King's Hawaiian rolls for starts, and then move on to the rest of the really good Paprikash with a cucumber/beet/onion salad in sweet/sour vinaigrette. Mr. may not be able to eat the salad, but the chicken and noodles should be fine. I had some plum/applesauce and added some plain gelatin and froze them in popsicle holders, and they're pretty darn good, so that's our very untraditional dessert.
                                                                                                                                                                                    Happy Halloween, fellow CH-ers. Stay safe!!

                                                                                                                                                                                    1. It was going to be roast chicken a la Zuni, but then two guests turned into four, and I just don't see one little three pound bird feeding five hungry gluttons very well.
                                                                                                                                                                                      So now it's pozole for a crowd! What can I say, it's easy enough and it will make the house smell nice and homey. And pork shoulder is cheap!
                                                                                                                                                                                      Everyones coming over to sack it out on the sofa and watch football and carve pumpkins.
                                                                                                                                                                                      I have a big jar of red chile from New Mexico that I ordered on-line last year. It will be good to use it up and hopefully it will be as good as the stuff I was fortunate enough to eat when I had connections in those parts.
                                                                                                                                                                                      Little bowls of cilantro, queso fresco, onion, fried tortillas, radish, chicharrones and whatever else I can think of will be on offer and everyone can personalize their dish as they see fit.
                                                                                                                                                                                      Oh, and the soft-pants rule is totally going to be in effect.
                                                                                                                                                                                      Happy Halloween!

                                                                                                                                                                                      3 Replies
                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                        Oh, and the soft-pants rule is totally going to be in effect.
                                                                                                                                                                                        ~~~~~~~~~
                                                                                                                                                                                        LOL!!! That SO works with all of that great food you will be serving up!

                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                          that dinner sounds soooo good. what a fun night.

                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                            Have a pozole recipe you can share?

                                                                                                                                                                                          2. It's going to be lamb shanks for dinner tonight. I picked up three very large ones and had the meat guy cut each of them in half across the middle. But I'm only using two total shanks in the recipe linked below, as the combined weight is just over 2-1/2 lbs. The other two pieces will be frozen for use later - perhaps in a stew.

                                                                                                                                                                                            http://www.eatingwell.com/recipes/cid...

                                                                                                                                                                                            No hard cider in the house, but I *do* have unpasteurized apple cider - again, cutting back on the quantity to about 2-1/2 cups worth (24 oz. vs. the 36 oz. called for). All of that plus some pretty large shallots leaves my Le Creuset pretty darn full on the stove top! Hoping it doesn't simmer over - will have to keep a very close eye on it.

                                                                                                                                                                                            I'm hoping I like this recipe - I usually do a braise that includes red wine, but I *had* the apple cider, and I *had* the shallots and Mutsu apples, so I figured I'd try it out. Fingers crossed. (I was tempted - REALLY tempted - to add a knob of peeled ginger to the braising liquid, and still might do that....but I'm holding off for now.)

                                                                                                                                                                                            Sides will be garlic & sour cream mashed potatoes and roasted butternut squash.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Are you subbing in any liquid for the less than suggested liquid component? If so, please testify about what, etc. A shot of brandy would work well with this...and I see nothing incorrect about this recipe at all. Comfort-food city.
                                                                                                                                                                                              Zuni-style Chicken. Sigh. Bread and currant salad. No words.

                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                No, I'm just cutting back on the amount of liquid overall, since the weight of the lamb shanks is also less than called for in the recipe as well. Same with the apples - I'll probably use just two of them, maybe only one depending on the size of what I pull out.

                                                                                                                                                                                                My concern with this recipe is that it'll be too sweet (although the apple cider I'm using is rather tart, and I *think* it was on its way to turning to being more fermented), which is why I was thinking about adding the ginger. Perhaps when the sauce is reduced and perhaps some of the shallots and garlic break down, it'll end up nicely. We shall see. :-)

                                                                                                                                                                                                And hopefully Mr. Mamachef will get past his "unhil I ca rea-y chew" stage VERY soon. :-)

                                                                                                                                                                                            2. Aloo gobi with basmati rice and leftover roasted yams tonight - can't wait! I'm trying to decide whether to put the yams in the aloo gobi or keep them separate - any thoughts?

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. After several days of no dinner or leftovers or takeaway feel a tad better today and am collaborating with M on a roast chicken dinner. Chicken, bread, salad. Maybe ice cream later. Doctor tomorrow, hope he has a magic solution up his sleeve.

                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  Welcome back. Fingers crossed for tomorrow.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    buttertart, I *really really REALLY* hope you're feeling better! Fingers crossed for you!

                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      Oh, I hope you'll soon be feeling much better, buttertart. We have missed you on these boards.

                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                        Hope you're up and around soon, buttertart. You've been missed.

                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                          Thanks dears - at least on the way to getting things taken care of. Miss you too! It kinda hurts to type.

                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            I hope whatever is going on heals up fast, buttertart. I think we've all noticed your absence on the boards. Take care of yourself.

                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                              Kidney stones apparently - and since I didn't go to emergency but to the regular doctor and since the wheels of healthcare grind exceeding slow in this part of NJ I'm still pending scan and treatment. I hope it will be largely all over by this time next week. I HOPE!

                                                                                                                                                                                                      2. Basque chicken tonight. 4 bone in skin on chicken breasts that I lightly browned in veg oil. Salt and peppered and sprinkled smoked paprika over. Then sauteed 2 roughly chopped onions in the leftover oil. Place the breasts back in the dutch oven along with fire roasted tomatoes, garlic and roasted red, yellow and green peppers. Also a little chicken broth. Let simmer til dh gets home from the last day of golf (locally anyways). Serve with rice and garlic bread and a small green salad. I also made the "pumpkin crack" off the dirty recipes thread. The taste I had confirms the name.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: nvcook

                                                                                                                                                                                                          dinner sounds like something to come HOME for.

                                                                                                                                                                                                          1. re: nvcook

                                                                                                                                                                                                            Sounds great. Was the chicken good?

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              Yes, it turned out really well. I had to keep it warm for DH and I think had he been home on time the breasts would have been a little jucier. The flavors though were quite good.

                                                                                                                                                                                                          2. Pan simmered VA ham slices in orange & guava juices; whole wheat rotini pasta with broccoli & cheddar baked in a casserole and mixed greens simmered with diced potatoes.

                                                                                                                                                                                                            1. quick breakfast-for-dinner after the trick-or-treaters came thru.

                                                                                                                                                                                                              Eggs, sunny & runny, ciabatta roll, applewood smoked bacon, and turnip greens with onion sauteed in some of the bacon grease.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                1. re: weezycom

                                                                                                                                                                                                                  That just sounds quite delicious. I would be mopping all the bits with that ciabatta...yum!

                                                                                                                                                                                                                2. So lamb week began tonight! Made the cumin lamb, turned out great - aromatic, spicy, tho could have been hotter (sriracha at the table helped.), served over chinese egg noodles. halved little thai eggplants and sauteed until brown on one side, added fish sauce, a little brown sugar and xiaoxing wine, then added a bunch of sliced basil. Found a simple recipe for the morning glory - just sliced garlic, pepper, fish sauce, a bit of chicken broth, sauteed the shoots and leaves until wilted like spinach - but they didn't taste anything like the ones we had at the Vietnamese restaurant. On their own, they taste like parsley - but at the restaurant they were sweet-ish and tangier and so yummy. oh well. they were still good with the lamb, cutting the richness of the gamey cumin-y taste. I'd definitely make the lamb again.

                                                                                                                                                                                                                  OADL - how did your virgin lamb experience go? did i miss the post?

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Hmm, well. Hmm. I just couldn't get over the gamey taste. It was far gamier than anything I've ordered through the local Indian or Greek places we frequent. Possibly because I panicked and over-seasoned it, and actually managed to *bring out* the gaminess.

                                                                                                                                                                                                                    The boyfriend said it was 'good' and 'very flavorful' and won't let me throw it away, but he agrees that the taste of the lamb was far more assertive than what we've tasted elsewhere in the same type of dish. He is a bit paranoid about the quality of meat we get at my favorite little market, and once again tried to convince me to shop elsewhere (they're sausages and roasts are good, but some of the other meats can be a little hit or miss).

                                                                                                                                                                                                                    Maybe it's just that it was ground? Or was it past it's prime? It gave off a surprising amount of liquid while it was cooking (covered the meat, in fact). Is that normal? The next time I cook lamb, I'll try a different cut, I think.

                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                      Strong because ground lamb is fairly fatty.

                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        The layer I skim of the cold leftovers every day seems to replace itself as if by some dark magic.

                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                          "some dark magic" - lamby goodness!
                                                                                                                                                                                                                          oadl, i didn't want to deter you from your path, but i thought doing ground lamb, if it wasn't burgers or meatballs, would maybe be offputting the first time around. there' s a lot less fat in cooking just chunks of meat for curry. i hope you give it another chance!

                                                                                                                                                                                                                          I have to say, the BF and i both felt tummy grumblings last night after our date with the Lamb of God - Cumin Lamb. Our lamb looked and smelled perfectly fine, and tasted wonderful, but ..... i don't know. maybe something else. but i won't let it deter me, and don't you either!

                                                                                                                                                                                                                  2. Sometimes, a chap just needs a pie.

                                                                                                                                                                                                                    In this case - leek, potato & cheese.

                                                                                                                                                                                                                    Thickly sliced leeks will get softened in butter and some thyme and left to cool. Similarly left to cool will be some slices of potato just cooked through in water.

                                                                                                                                                                                                                    Now, this is easy "man's baking". So pastry just gets rolled out on baking sheet - the leeks & potato get dumped on top, along with some cubes of a very tangy Cheddar I have - and another circle of pastry gets dumped on top and crimped down. A bloody big pasty, if you like. It bakes for about 40 minutes at 180.

                                                                                                                                                                                                                    Not sure what veg to have alongside. Carrots, possibly. And a few frozen peas.

                                                                                                                                                                                                                    Dessert? Perhaps ice cream, with some passionfruit squeezed over.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      My Morecambe lady boss at the chippie used to make similar...cue Beatles "cheese and onion"...

                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        Ah, but this is the posh version. Leeks & herbs, ya knows.

                                                                                                                                                                                                                        Chippy cheese & onion pie is a killer takeaway.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Oop there lad, going all Delia on us?

                                                                                                                                                                                                                    2. Gai ga pao (hot and spicy Thai chicken with lots of mint) and jasmine rice.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Perilagu Khan

                                                                                                                                                                                                                        of course i had to google this. the first four hits came up with pad gai pao or pao gai, and were different websites but with the exact same description and recipe for it. did you put an egg on top? and did you sub mint for basil? or do both?

                                                                                                                                                                                                                      2. After the dead lobster incident of Halloween 2010, it's time for some comfort food. Tonight I'll make a bbq turkey meatloaf.

                                                                                                                                                                                                                        I chop up some onion, celery, bell pepper, garlic and carrot in the food processor and saute it until tender; let cool. I mix the ground turkey with homemade bbq sauce, liquid smoke, bread crumbs, egg and a little milk - not to mention the cooled veggies. Slap the meatloaf on a sheet pan and make into a free-form loaf, top with remaining bbq sauce and a few strips of bacon. Viola! I'll serve the meatloaf with some mashed sweet potato and steamed peas.

                                                                                                                                                                                                                        1. Tonight is one of the few things we go back to over and over - pan-roasted, skin-on boneless chicken breast with on a bed of fresh rosemary and hazelnuts, with some roasted sweet potatoes and, I don't know, maybe the beet greens that I sauteed the other day, then never used.

                                                                                                                                                                                                                          I can re-saute them, right?

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Krislady

                                                                                                                                                                                                                            Absolutely you can bring the greens up to temp. No problem at all.

                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                              Yeah, I thought so - I've reheated them for lunches many times and they've been fine.

                                                                                                                                                                                                                              Unfortunately, we had a last minute trip to the vet, dinner was cooked by the husband while I was getting Puppy Prescriptions filled, and he, oops, forgot all about the greens.

                                                                                                                                                                                                                              He's much more apt to "forget" about the veggies than he is about, say, the potato. Go figure.

                                                                                                                                                                                                                          2. I have to do a huge spate of grocery shopping and meal-planning today for work, so at home we're doing the pecan lamb tenderloins w/ tarragon bernaise, baked onions, rice and salad. The ingredients have been around a day or so and need to be used, lambywise.
                                                                                                                                                                                                                            Work is a clean-out-the-fridge pot of soup and a make-it-your damnself sandwich tray. Great way to use up the odds and ends in their fridge too, to make way for their next House Costco run. Fast enough to allow me enough time to make some more cookies, probably Oatmeal with raisins and walnuts this time.

                                                                                                                                                                                                                            1. Tonight is the phyllo 'pizza' I've been meaning to make for the past week or two. The sheets will be brushed with butter, stacked (with some pesto and parmesan between some of the sheets, topped with wilted spinach, sun-dried tomatoes, and smoked gouda, and baked. Roasted cream of tomato (the Scott Peacock recipe Mamachef pointed me toward), with a bit of pesto swirled in, to go with.

                                                                                                                                                                                                                              Another poster's mention of dill havarti has reminded me that I have some in the fridge, yet another cheese forgotten, so the phyllo dough might get that instead of the gouda. Unless it's out of the running for good, and needs to go into the trash. Cheese waste is always especially painful.

                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                  I'll bring it right over, with a nice red to go with.

                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      Sounds like you need some of Mr. Mamachef's Vicodin, too--but not washed down with the red.

                                                                                                                                                                                                                                2. re: onceadaylily

                                                                                                                                                                                                                                  I'll be over directly. I love "Cheese waste is always especially painful." I know; I feel as if I'm tossing a money-brick (or a muse) when I have to toss cheese.
                                                                                                                                                                                                                                  Dinner sounds damn good, OADL. Y'all enjoy.

                                                                                                                                                                                                                                3. chanterelles sauteed in butter with a bit of shallot & thyme, served over rice, a fresh green salad probably with a dijon vinagrette, and I'll poke around the fridge for some nibbles if I'm still hungry after that.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: weezycom

                                                                                                                                                                                                                                    jealous! love chanterelles. how about a squeeze of lemon or dusting of parm on top?

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Sorry, ate them all before I saw your post. But they were still lovely.

                                                                                                                                                                                                                                  2. Out four of the past five nights, I'm beat. So tonight is going to be soup, a butternut squash and shrimp bisque to be thrown together quickly (as squash was baked and pureed yesterday and stock is on hand). With that will be a mustard tart (w/leeks, asparagus, carrot, recipe adapted from new Dorie Greenspan book) also baked yesterday. If we are to have salad, I will have to harvest the puny little lettuces in my garden and toss w/a cucumber I spotted in the veggie drawer because I have no energy for even a quick run to the nearby grocery store.

                                                                                                                                                                                                                                    This week's shaping up to be a killer, but one of these nights, there will be lamb!

                                                                                                                                                                                                                                    1. I'm getting lazy...another breakfast for dinner night; this time diced country ham frittata; eggs beaten with a bit of whole grain mustard, heavy cream, fresh celery leaves and shallots. To go with, creamy smoked gouda cheese grits and toasted sesame topped Italian bread slices. A mug of gingerbread tea to sip.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                        Well, I'm lazy as well. Tonight is leftovers. Have some stir fry as well as some stew. Looking outside and it has been pouring all day long. Just warm up something and will be happy that we have food on our plates. Hope everyone had a safe Halloween. Due to weather, we only had about 75 Trick-or-Treaters! Pretty much the fewest we have ever had.

                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                          No rain here but chilly so stew sounds good! Tomorrow, soup or stew of some sort will grace my table since the chill is expected to continue

                                                                                                                                                                                                                                      2. Supermarket pizza jazzed up w/ olives and some asiago cheese. Really good salad w/ same cheese. I've got leftover M&Ms from Halloween but that's not sounding so good. Watching the Rangers get spanked by Giants. My appetite is almost gone.

                                                                                                                                                                                                                                        1. NY strip steak from a side of locally raised beef that I split with several friends, with sauteed mushrooms and shallots; sweet potato slices roasted with Moroccan spices, with some brown basmati rice and green beans. And home-made churros and hot chocolate for dessert.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Mayica

                                                                                                                                                                                                                                            Mmm homemade churros and hot chocolate sound delicious!

                                                                                                                                                                                                                                          2. Roasted beef tenderloin, dressing (Stovetop, lol), and a honeycrisp apple, Danish blue cheese, and roasted beet salad with parsley and lemon. The tenderloin was one of those horrible pre-marinated things from the grocery store. We did our best, but it was a salty mess. Will probably use the leftovers in sandwiches.

                                                                                                                                                                                                                                            1. I'm donating blood after work, so we'll see if I have any energy to put together the lamb-barley stew I was planning on making with Sunday's leftover lamb shanks (supplemented with some additional stewing lamb chunks).

                                                                                                                                                                                                                                              And could I make a suggestion? Perhaps we could switch from Roman numerals to regular numbers for the thread titles? I'm not up on my Roman numerals and it's only going to get more difficult the higher we go. Just a thought.

                                                                                                                                                                                                                                              20 Replies
                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                "Perhaps we could switch from Roman numerals to regular numbers for the thread titles?"

                                                                                                                                                                                                                                                Ah, but think of the history and traditions of the thread. Would you ditch that for a tiny bit of 21st century modernisation? Next thing you know, everyone will want one those new fangled refrfigerators or mobile phones - they'll never catch on, you know.

                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  :-P I'm still thinkin' this newfangled "Internet" thing is going to go the way of the dodo, Harters. ;-)

                                                                                                                                                                                                                                                  And I see the new thread has been started using Roman numerals, so either I figure it out or drop off the thread, as I can't seem to remember which are the latest ones anymore.

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      yeah, but I'm not going to go searching for that page to translate Roman numerals each time, buttertart. :-)

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        Whyever not? Favorite it. I have to do a lot of conversions in my work (not of Roman numerals) and these tables are great.

                                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                                      I apologize for not reading through your entire post sooner. I think maybe ask the masses in the newer thread and go from there. I so enjoy your posts and would hate to not see them. They always give me inspiration. And just so you know, I don't like Roman numerals either. It's always a double check for me as well.

                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                        Don't worry about it, boyzoma. I had just created a new thread LV, after seeing someone post on LIV, not realizing that we were already on LVI. :-/ A "56" would have stuck with me better than "LVI".

                                                                                                                                                                                                                                                        So I asked the Mods to delete the LV thread. Oh -and pikawicca should re-post her her dinner that she posted on the incorrect LV to LVII, if she sees this.

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          Hey, Linda. Don't forget - it all gets easier round about late February. That'll be "WFD Part C"

                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            Oh say it's not so LW. I'd hate to see you leave the WFD threads here. You are always a sunny, friendly "voice" no matter how my day is going.
                                                                                                                                                                                                                                                            I just look for the thread with the fewest replies and figure that's the current one. But then, I don't refer to the older ones too often, as some may do.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              It's immaterial really if it upsets anyone. I doubt anyone thought this would get into the trickier Roman numerals. Numbers, whatever. I was just amused to see there had been a converter on line (which I confess to having checked in anticipation of bigger numbers on the baking threads). XO Linda light of WFD!

                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                    Well, they do say birds of a feather!

                                                                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                                                                            Oh, don't go. I'm putting mushrooms in my paprikas next time, and am making my own spaetzle. I'm going to need all the help I can get with that last one. And lamb week won't be the same without you.

                                                                                                                                                                                                                                                            I, for one, wouldn't care if we dropped the roman numerals, if we're voting. I still have a word processor, tucked away in the hall closet.

                                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                                              You'll not get any help on spaetzle from me, OADL. Have never made it; doubt I ever will. I *do* like saying it though (although typing it out is a bear!).

                                                                                                                                                                                                                                                              And LOL Harters - true - it'll get back to being very easy once we're at 100. (Sheesh - will that happen THAT soon?)

                                                                                                                                                                                                                                                              My brain is filled with the most useless information. Ask me when an employee left our company back in 2008 - I've got it down to the exact date. Ask me my family's phone number (and my dad's business #) when I was in 3rd grade - no problemo. Ask me stupid entertainment trivia. Yeah, I'll SO beat you in Trivial Pursuit in the Entertainment group!

                                                                                                                                                                                                                                                              But put me in front of *anything* mathematical or having to do with numbers (even when those damn numbers are written in LETTERS, for crying out loud!), and my brain just starts laughing at me hysterically. "Bah-ha-ha-HAH! Left brain - shut down NOW! Logical neurons? Start buzzing like a gnat inside her head! Rational thought? Analytical thinking? Run away, run away!"

                                                                                                                                                                                                                                                              I will continue to muddle through. Just don't laugh at me if I post to the an old thread on WFD. :-)

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                I sympathize, I find numbers the most problematic thing to learn in any language I've studied. And I sucked at Roman numerals, especially since there's the arithmetical thing going on in them. No one would ever laugh at our esteemed LW.

                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                  Except when I make my hamburger stroganoff lightly purple by adding red wine to the sour cream and ground beef/mushroom mixture.

                                                                                                                                                                                                                                                                  But I'm OK with that. 'Cause it tastes good. :-D

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Well, that's just how we roll at home. Sometimes it is more about taste than looks. BTW - I love hamburger stroganoff .

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Tastes good's nothing to laugh at either!

                                                                                                                                                                                                                                                        2. Since we are over 250 again already, I have started a new thread here:

                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/744450

                                                                                                                                                                                                                                                          1. tonight I have the roasted eggplant lasagna in the oven that I discovered on the "Vegetarian Christmas" thread here yesterday. It smells wonderful and I can't wait to taste it!

                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                            1. re: Barbara76137

                                                                                                                                                                                                                                                              Barbara - there's a new thread that's been started - see the link that boyzoma posted just above your post.