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What's For Dinner? Part 67

Holiday blues? Diet fares? What do you want to do and how are you going to cook for the next few weeks? Share your stories and meal ideas with us. We look forward to getting some new ideas for the weeks ahead.

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  1. Tonight was clean out the fridge night. Pot Roast, Potatoes, carrots, gravy and a tossed salad. What a way to go. Poured rain all day, so good comfort food. Glad we're not in the NE with so much snow and hope all the CH's on the east coast are hanging in there.

    1 Reply
    1. re: boyzoma

      I'm having deep fried cornish game hens,sauteed kale and sweet potatoes.My neighbor made some sweet potatoes with piloncillo,cinnamon and vanilla,they are WONDERFUL,maybe some cornbread.

    2. Not sure. We are putting one of our dogs to sleep tonight. I definitely know I am not going to feel like cooking...don't even know if we will feel like eating :-(

      12 Replies
      1. re: italia84

        Oh, I'm sorry to hear that, italia. Take care comfort in knowing that you're doing the kindest thing, and take of each other in the meanwhile.

        1. re: italia84

          Oh, {{{{{hugs to you}}}}} italia. A most difficult task. My heart goes out to you and your family.

          1. re: italia84

            Yes, you're being merciful, but it is still very hard. So maybe tonight is a night for comforting take-out.

            1. re: italia84

              I'm so sorry Italia, I know what you're going through. Some comfort food is definitely in order for the next few days for you.

              1. re: italia84

                Oh, italia, I'm so sorry for you and your family. I can only imagine how hard that must be - my "puppy" is 14 years old. I agree with the comfort food. You have to keep the body going, even though the heart is breaking.

                1. re: italia84

                  Thinking of you italia and wishing you strength at this difficult time.

                  1. re: italia84

                    My heart goes out to you; I have a dog and I would be grief stricken if it were me. I'm sure if you have to put your dog to sleep, it must be for the best so take comfort in that. I'll keep you in my prayers...be blessed

                    1. re: italia84

                      oh so sad! hate that. i hope you feel better, very soon and i'm sure it is the right thing for your pooch, you sound like you love your animals!

                      1. re: italia84

                        So sorry to hear about your puppy. Sending good thoughts your way.

                          1. re: italia84

                            so, so sorry. They are such a part of our families. I have a 15 y.o golden retriever and every day he's still with us is a blessing, but I know it's
                            in our future.

                            1. re: italia84

                              I'm so sorry to hear this. I had to do the same a few months ago. It hurts so bad, but it does get better with time. Please take care of yourself during this time and do try to eat something. xo

                            2. I've had a craving for clam chowder for a few days now, and I'm giving in to it. I liked the sound of the clam and miso soup AdamD had the other night, so I might sneak some miso into mine (I think it will go well with the white wine I'll use to deglaze the pan). I may leave the potatoes somewhat chunky, cook the onions, shallots, and celery way down so that they dissolve in the broth, leave out the cream, and toss some scallions in at the end. I'll pick up some kind of bread to go with, and serve a simple salad as well (with a warm dressing, I think, to wilt it a bit).

                              The boyfriend is lobbying for a garlicky cheese bread to go with. He is such a bad influence.

                              15 Replies
                              1. re: onceadaylily

                                Glad I could inspire you! Interesting idea. Using the miso as the salt in the chowder while adding another flavor element. I like it.

                                1. re: AdamD

                                  I'm glad you inspired me as well! I've cut pork, chicken, and beef out of my diet, and am enjoying feeling challenged to make the most of things. I had fallen into a rut with my cooking.

                                  We made our own miso soup at a cafe where I worked, and we quickly learned that miso was fantastic for adding that little 'something' in quite a lot of dishes.

                                  1. re: onceadaylily

                                    Its a great ingredient. But salty. As you probably know, a little goes a long way. There are tons of delicious Japanese dishes that use only fish or no meat at all.

                                    Id guess you eat a lot of tofu? One of my favorite but simple things to eat is a small block of silken tofu with some kimchee on top. As you can guess, the kimchee liquid acts as a sauce and really adds flavor to the otherwise bland tofu.

                                    1. re: AdamD

                                      Three stores, and no miso to be had (the little ethnic place I liked, and that used to stock that cafe, has either stopped carrying it, or not yet restocked). The boyfriend offered to take me to a third store, but I took pity on him and his day 'off', and we called it a day.

                                      That just gives me more time to work up a recipe for the next clam soup. Standard clam chowder tonight, save for adding a red wine vinegar at the finish.

                                      We have been eating a bit of tofu, which is one of the boyfriend's domains. He does love to stir-fry. There is an HMart here, and kimchee is on my list, as is their made-on-site tofu, so thanks for that.

                                      1. re: onceadaylily

                                        oadl, you might try local health food stores. In Toronto I can get miso anywhere but here in the burbs, I usually have to go to health food stores for fresh miso or, the organic section of some grocers.

                                        1. re: Breadcrumbs

                                          We're making a trip to HMart next week (it is nothing but Asian grocery items, from what I hear), but we also have a restaurant that has a *tiny* grocery section, and I know they have it there. The boy just didn't look as if a fourth dose of scanning shelves under fluorescent lighting would be beneficial to his general disposition.

                                          But I couldn't find nutritional yeast anywhere, and you just reminded me of a health food place I used to go to for coconut oil and the like (before it became more of a standard item on the shelves). I think that little health food store will likely have both items.

                                          1. re: onceadaylily

                                            Not everything is Asian at HMart. They even have Pringles... albeit in seaweed and crab flavors. I'd be interested ot know what brands of kimchi they sell at your HMart. The ones I shop at only sell one kind that I'm not terribly keen on.

                                            1. re: JungMann

                                              They have the seaweed Pringles at HMart?! I have been thinking about those things ever since I found out If I had known this, but didn't think they were available in the US.

                                              I've never had kimchee before, but I'm going to do a bit more research before I go. If there are any brands you especially like, I'd be interested in the information. I'm guessing that kimchee is one of those things that needs to be really good out of the gate, or you risk not wanting to try it again.

                                              1. re: onceadaylily

                                                There isn't a whole lot of choice where I live, but the Tobagi brand napa cabbage kimchi at H-Mart is pretty fine for me. The type without oysters is less strongly flavored and sours more slowly.

                                        2. re: onceadaylily

                                          As they say in Japan, sho gu nai, i. e. thats the way it is. Happy eating! Its frozen pizza for me so dont feel bad!

                                      2. re: onceadaylily

                                        I too have been adding white miso to my soup and sauces, it's a very nice addition. I also like having a cup of miso soup with mushrooms, tofu, and spinach, perfect little light something when I'm hungry and don't want to blow my so called diet.

                                        I've only found the white miso, are you using another?

                                        1. re: chef chicklet

                                          We'd used both white and soybean miso at the cafe, but I've yet to get any for use at home. I think that store I mentioned up-thread might have more of a variety. I'll want to pick some up this week, but I think the little market down the way only has white.

                                          That soup sounds delicious, and jogged my memory. We did something similar, but with kale, sans mushrooms. Grated carrot and onion, lightly sauteed, would be nice in there as well. Look for that on my menu this upcoming week, chicklet.

                                          1. re: onceadaylily

                                            Good~ Come to think of it, I do swirl an egg in there at times and always top with scallions ( they just belong there). I've not tried grated carrot, that sounds nice. This soup really helps to keep the hunger pains under control, which do me in every single time!

                                    2. re: onceadaylily

                                      Sounds fantastic! Is your cheese bread make with pizza dough or a crusty loaf of bread? Until I moved to VA, I had never heard of "cheese bread" (made with pizza dough), but it's hard not to fall in love with it.

                                      1. re: krisrishere

                                        Definitely a crusty loaf this time (though we do use pizza dough on occasion, with oil, garlic, cheese, salt, and maybe a few herbs). I'll probably pick up a loaf of ciabatta, split it, and treat it as a garlic bread, with mozzarella. My broiler is broken though, so I'll have to use the propane torch to get the cheese browned after I bake it.

                                    3. Brace yourselves, we're being very, very bad tonight. Fried chicken w a honey-chili drizzle and Bajan macaroni pie. Not a vegetable in sight!

                                      12 Replies
                                      1. re: Breadcrumbs

                                        A no veggie night happens at times in my place as well. But then again, it's just me. No Mom tellin' me I gotz to eat my peas. (Which I love anyway and would eat them without prompting!)

                                        1. re: LindaWhit

                                          Now you've got me thinking of peas Linda, I love them as well and if I'd thought of it, mushy peas would have been terrific w this . . . mushy peas w lots of vinegar!!! (not for mr bc though, he's not a fan)

                                          1. re: Breadcrumbs

                                            i know! what's with the Mr's not liking their mushy peas??

                                            1. re: jeniyo

                                              I think they must be missing a gene or something!!!

                                              1. re: jeniyo

                                                Overcooked and mushy peas just don't sound (OR look!) appetizing, so I'm with Mr. B on this one. :-)

                                          2. re: Breadcrumbs

                                            I forgot to buy spinach today, and no other veg really suits clam chowda. And honey and chili are *perfect* together.

                                            I did manage to pick up two really large bags of frozen peas though. My freezer laughed at me, and I laughed back, and ditched the freezer-burnt English muffins that were borderline before I stuck them in there, last spring.

                                            What is this Bajan macaroni pie?

                                            1. re: onceadaylily

                                              I HAVE to get an upright freezer, I don't even want to think about what may lie in the depths of that chest of mine!!

                                              Bajan mac pie: In Barbados they have a traditional mac & cheese dish that they call macaroni pie. We just love it and while I'd come close, I'd never been able to properly replicate it until this year when someone finally had pity on me and gave me a cooking lesson during our visit. It's fairly dry and dense, so you cut it like pie.

                                                1. re: ChristinaMason

                                                  Sure CM. Here it is with thanks to "Janice" for her helpful tips:

                                                  BAJAN MACARONI PIE

                                                  2 tbsp butter
                                                  1 small onion – chopped
                                                  ½ green pepper – chopped
                                                  ½ tsp Keens Dry English mustard
                                                  S&P to your taste
                                                  2 tbsp ketchup
                                                  a few drops of Bajan hot sauce

                                                  1 large egg
                                                  1 ¼ cup whole milk

                                                  12 oz cheddar cheese – grated

                                                  12 oz macaroni*

                                                  Pre-heat oven to 350 degrees. Grease a casserole dish and set aside. Put water on to boil and cook macaroni.

                                                  In a medium bowl, whisk egg until fluffy then add in milk and set aside.

                                                  While pasta cooks, add butter to a sauté pan over medium heat. Once butter has melted, sauté onion and green pepper until pepper is tender. Stir in mustard powder and S&P. Add ketchup and hot sauce, stir until vegetables are evenly coated.

                                                  Stir milk and egg into vegetable mixture until well incorporated then add in all but a handful of cheddar cheese and stir to combine. Stir in drained macaroni to coat evenly with sauce then scrape all into prepared casserole dish. Top with remaining cheese.

                                                  Bake at 350 degrees until cheese is golden on top (about 45 minutes).

                                                  *Note that in Barbados they use a macaroni that is much longer than traditional North American Macaroni (at least 3x the length). You can substitute at thin penne if you wish.

                                                  1. re: Breadcrumbs

                                                    Thanks! Maybe I'll make this for an upcoming casserole party.

                                                    1. re: Breadcrumbs

                                                      That sounds like something I could maybe get my "I had too much macaroni and cheese on Fridays when I was growing up" husband to eat. Sounds fantastic. There's vegetable in it -- the hot sauce!!!

                                              1. Wife and kids had steamed chicken with a soy ginger dipping sauce, hijiki, and natto over rice.
                                                I went on the porch and drank scotch while marveling at the snow. I have to go to another place when they eat natto. Now, I will put the kids to bed and probably make a stouffers deluxe french bread pizza with a salad. One of those nights.

                                                6 Replies
                                                1. re: AdamD

                                                  They say natto is an acquired taste but in my case, I took an immediate liking to it! Especially good for breakfast.

                                                  1. re: Breadcrumbs

                                                    Indeed. I have only enjoyed it once. When I was at a fishing lodge deep in the Japan country side. I was so hungover. They offered me natto with tororo and mustard as breakfast-it tasted good at the time. But in my house, I dont eat it.

                                                  2. re: AdamD

                                                    I got a lull in the rain and am going to grill some pork steak over a fire of plum wood and charcoal.
                                                    Will do a tin potatoe on the side - bacon, russet, and onion wrapped in aluminum foil and baked till it smells like heaven in the house. Time for a vodka martini. BBBJW

                                                    1. re: Johnny West

                                                      Tin potatoes sound great! I've done them outdoors on the grill, but hadn't thought of doing them inside....I bet they do make the house smell like heaven!

                                                    2. re: AdamD

                                                      I have such a soft spot for Stouffer's FBP. And scotch with snow-watching. Enjoy.