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What's for Dinner? Part 77 (Old)

Time to start a new thread - we're not halfway through March, but Spring is getting ready to spring! So what are you most anticipating of the newly sprouted Spring foods on your dinner table?

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  1. Nothing exciting, but definitely comforting, as I rarely have pasta these days.

    Spaghetti rigati tossed with butter, hot pepper flakes, and marinara sauce. The sauce is Newman's organic tomato and basil, and the herbs are so strong, they tatste almost medicinal. Not my favorite.

    1 Reply
    1. re: ChristinaMason

      I'm kinda-sorta having pasta as well....took out a tub of chili from the freezer, and once defrosted and heated, will serve it over elbow noodles, as my stepfather always did. A roll alongside, as well as a small salad.

    2. Vegetarian pot pie; we aren't vegetarians, but our neighbors are, and it's our night to cook the weekly meal share we do with them. I'm using the CI vodka pie crust, so I know at least that will be good :).

      1. Having a craving for a chili cheese hot dog. Lentils are simmering now for the chili - looking forward to is.

        4 Replies
        1. re: JerryMe

          Leftover chicken and rice tonite w/ chopped up olives - 'tis really good. Made PB & J sandwich for lunch tomorrow. W/W fiber bread w/ crunchy PB and homemade strawberry jam.

            1. re: rabaja

              PB&J w/ celery sticks for lunch eaten on the tailgate of my truck for lunch. Truly one of the best, relaxed lunches I've had this year sitting in the sun. Strawberry jam was practically dripping onto the napkin as I watched the blue sky and trucks roll by.

              Dinner tonite is the leftover chili on a hamburger bun w/ cheese and Oh For The Love of Food I have some tortilla chips for crunch.

              1. re: JerryMe

                sounds like a good day for you, JerryMe.

        2. Pan-grilled a couple tilapia filets and a length of scallion. I placed the tilapia on the grilled scallion bed and topped that with pink pickled radishes. Draped that with hot soy sauce mounted with butter and served with napa kimchi.

          1. Since the weather is not too cold, and is threatening a deluge for tomorrow, we're taking the opportunity to grill some of the prime strip steaks my DH buys, and having those with a baked potato and asparagus parmigiana. Yum.

            1. Roasted cherry tomatoes and asapragus, when the tomatoes were ready to burst I threw a piece of rock cod on top with a thin shmear of kalamata puree and roasted it until just done.
              Had it over bulgur. I may have an orange for my first dessert. My second dessert is a glass of red. :)

              12 Replies
                1. re: ChristinaMason

                  And only 6 points!!!
                  Sorry, I'm a new to WW's geek.

                  1. re: rabaja

                    yay! the best thing (or one of the best things) about fish is that you get DOUBLE for the same amount of pts as other proteins. i curse my BF for not liking fish! that does sound wonderful Rabaja.

                2. re: rabaja

                  Sounds great! 2nd dessert will cost you 4 points though....that's one of the things I continue to struggle with on my Weight Watcher's journey....4 ounces of wine is such a dribble in the glass....and I often really want a second glass:) One of my greatest pleasures is sipping a glass of wine while I'm cooking, and then having one with the meal. That is way too many point, though, to do on a regular basis! Do you like that the fruits and most vegetables are free? I am loving that!

                  1. re: sunflwrsdh

                    you know, before the plan changed (wherein they gave us more daily points, made fruits/veggies free but at the same time raised points on a lot of other things) i never even COUNTED my alcohol - and i STILL lost. but that doesn't work now. wah. still, it's a really good program.

                    tonight the BF made something out of a garage sale book we picked up Low Fat something or other, which i though was good because it listed out the nutritional info after each recipe - BUT it does not list the fiber count! so.... we'll have to take that into consideration when making those recipes.

                    anyway, from that book he made a sausage and potato pie, with sage and apple juice and a little cheese melted on top of the potatoes...... it was more liquidy than pie-y, but it was delicious. it came in at 11 pts., (we calculated it as 0 fiber, to be safe) which with a 29 pt. allowance isn't horrible, but i'd rather come in at 9 or so...... eh, just quibbling.

                    i'm going to post this on the WW thread too.

                    1. re: mariacarmen

                      That pie sounds really great, Maria!
                      I completely agree about the alcohol...and tried the rationale....but...wine is made from grapes, so if all fruits are free...why can't wine be free? I have been in a weight loss slump lately...gained 0.2 lbs one week, stayed the same the next week and up 2.4 this week. I had friends over for dinner last weekend and drank many glasses of wine, and munched happily away on some 1 point per serving white bean dip (Gina's skinny recipes again), after a few glasses of wine, I stopped counting the points on the wine, and continued munching on the white bean dip, which was served on crostini, so I really consume wayyy too many calories between the wine and the bread. Made fresh new committment on Monday, and started with regular daily exercise (20 minute "walk and tone" workout, with a video) but was still faced with weighing in after the "slacking". I have mostly done a lot better this week, and we will find out if that's really true or not when i weight in on Tuesday:)

                      1. re: sunflwrsdh

                        i always hate getting weighed early in the week, after the weekend! not fair. i'm going back to weigh-ins starting Monday - phooey.

                        hey, temporary set-back, you know how it goes, up and down - i bet next week you will have lost 3 lbs and you'll be so excited.

                        vino is tough - it tastes so good! weekends i mostly drink tanq & tonics, and usually am ok limiting myself to 2 a night. if i do vino with friends - fuggeddabouddit. - 5 or 8 glasses later.....

                        don't stress, every slip up is just the end of a day, and the new day starts right after that slip-up.

                        1. re: mariacarmen

                          Thanks for the encouraging words, Maria, and I know you're right. And the new "bonus" points did start after the early weigh in and don't have to last the whole week, either:)

                    2. re: sunflwrsdh

                      I factor in my second dessert when I plan each days meals. That sounds slightly alcoholic, I realize, but I like knowing I can treat myself at the end of the day with a measured pour of wine. It's so little, I don't think it's an issue about the alcohol, just a wind down treat before bed.
                      I love the free fruits and vegetables!
                      I am eating enormous salads and apples everyday. It's great to turn to when I'm peckish, and the spring/summer veg can't come quick enough.

                      1. re: rabaja

                        good for you!
                        ahem - slightly alcoholic is me refusing to even COUNT my alcohol! but that's what i done and i'm not ashamed! ( :

                        oh yes, can't WAIT for the summer peaches!
                        and tomatoes.... i hope they are good this year.

                        1. re: mariacarmen

                          Slightly alcoholic wanting the alcohol to be free, because it is after all fruit based:) And I'm not ashamed of it either. One suggestion my WW group leader did have that is a good one....Sangria! with fresh fruit and club soda or diet whatever soda you like. It expands the volume of the wine w/o adding points or calories) I actually a glass of Sangriaat a pretty good Mexican restaurant tonight, and one glass did last longer while I was waiting for dinner to be served and was also really good. I love to make Sangria too...you can make it out of any fresh fruits and it is yummy. I often put the fruit on skewers and let it macerate in the wine and brandy/triple sec, whatever I happen to be using, and then serve the skewers in the glass of sangria. Easier to eat the fruit that way.
                          I'm also eating lots of salads and vegetables. Since a lot of my meals have to travel to work with me, I have taken to using Kraft Lite Asiago/Parmesan Balsamic viniagrette on my salads. (One point for 2 tablespoons, but I usually only use one) And I have definitely upped my fresh fruit intake. Still not getting up to the recommended 9 servings every day, but most days I get at least 6.
                          I am also really looking forward to summer fruits! Lately I have been having cut up watermelon, and have found some pretty tasty ones.

                    3. re: rabaja

                      Stole your idea (minus the bulgur) for dinner last night -- not only tasted great but less than 10 minutes prep and less than 10 minutes in a hot oven gave me a wonderful dinner. Thanks!

                    4. The chicken i made yesterday got et today - very tasty. Alongside went rice, which was great with the chicken-buttery beans, and steamed broccoli and fat asparagus on the side.

                      1. Tonight, it's my entirely non-authentic, non-traditional (and exceptionally tasty) speedy three bean curry.

                        I soften a couple of onions, throw in chopped garlic and whatever comes to hand by way of South Asian spices from the cupboard - that's usually a lot of coriander, garam masala, chilli powder (or cayenne) and fenugreek. Tin of tomatoes goes in and it simmers for 15 minutes.

                        I then reach into the next cupboard and pull out the first three tins of beans I come across - that's usually butter, cannellini and chickpeas, but it could be anything. They go and heat through. And, erm, that's it. Enough for a greedy Harters and Hartess - and some for the freezer for a future brown gloop meal for one.

                        There'll be homemade mango and plum chutnies to have with it. Maybe some pappads as well. And some entirely non-authentic, non-traditional tortilla wraps.

                        And I've a packet of halva mix that just needs milk adding and an hour or so in the fridge.

                        4 Replies
                        1. re: Harters

                          Harters, might I ask a question of you? When you say "tin", I know you mean the British version of what we Americans call a "can" (and in that sense, I *don't* mean the bathroom / loo! LOL) What size "tins" are you using?

                          The standard American can size is called a No. 300 or 303, and in quantity, equals anywhere from 14 to 17 oz. (about 450 grams, I believe?). Is that the standard size tin in GBr?

                          1. re: LindaWhit

                            Pretty much the same size, LW. I've just had a look at what I've pulled out of the cupboard for tonight and they vary between 390gr and 420gr.

                            Our usual supermarket has started selling beans and tomatoes in tetrabrik packs, rather than cans. I'm presuming it;s because it's more ecological for recycling - but they're certainly eaiser to store in the cupboard. http://www.sainsburys.co.uk/groceries...

                            1. re: Harters

                              OK, thanks! Haven't been over there in awhile, and couldn't recall what was in my stepbrother's cupboards. :-)

                              And I like the tetrabrik packaging idea! Would definitely make for easier storage.

                              1. re: LindaWhit

                                I wish a lot more stuff came in those here. Recently discovered coconut milk in 8 oz or so packs, totally great.

                        2. I think we both have a touch of the flu, but we still have to go to the market today. My produce supply currently consists of two small tomatoes, a half an onion, and some sprouting garlic.

                          Tonight, we're having salmon. I'll rub with a mixture of sumac, balsamic vinegar, and olive oil to marinate for a bit before I fry it. The boyfriend has requested broccoli and quinoa to go with (he's asked that I cook the quinoa with raisins), and our usual spinach salad will make an appearance (mine will be loaded with tomatoes, red bell peppers, and sunflower seeds, with a thinned hummus as dressing, while his becomes a simpler Cesar-style affair). And my salad will be larger, because I dislike raisins, and might pass on the quinoa.

                          I am trying to ignore my craving for spicy peanut noodles. Eating like that while we were stressed is what let this virus in, I think. Still, though. The noodles do sound tempting. I make them extra spicy, and use lots of fish sauce. Mmmm.

                          And Chicago people, sorry to leave the house while I'm germy. I'll try not to paw through the bins too much, looking for the most perfect onion, or lemon. The green bean bin might be tricky though.

                          2 Replies
                            1. Hubby is on shift at the fire station and the little one decided he wanted McDonald's with one of the gift cards his grand parents send him....so I took the opportunity to make spaghetti with clams that I picked up at the seafood market. I made it super garlicky and it was delish!

                              3 Replies
                              1. re: LaLa

                                I haven't made spaghetti with clams in ages. I'm definitely putting this on my "to do" list.

                                1. re: LaLa

                                  thanks for the great idea! Not for tonight, but tomorrow, I love vermicelli with clams, mmmmm!
                                  I have some shrimp shells and I swear they help to make the best fish broth. Okay, it's on the menu!

                                  1. re: LaLa

                                    I keep thinking I need to make linguine with clam sauce too! It will definitely go on next week's menu!

                                  2. Tonight I'm making the dish that my husband (then boyfriend) made for me on our 3rd date. He showed up to my house with a grocery bag full of ingredients and put together this amazing dish - he sealed the deal! :) At that time, I had no idea what Puerto Rican cuisine was so this was something really special.

                                    I'll slice up a couple of chicken breast and sear until golden brown. Add a sliced Anaheim chili, bell pepper, onion and garlic until soft. Toss in some sazon, chili powder, cumin and cayenne and deglaze the pan with a couple of cans of Goya tomato sauce. Simmer until the chicken is tender and, at the last minute, throw in a can of black beans. I'll serve that over some yellow rice with some tostones on the side.

                                    3 Replies
                                      1. re: krisrishere

                                        Gosh that sounds great too. I just bought two cans of TJ's black beans. I'd made a can the other night to go with the chimichangas and my hubby commented more about the black beans than anything! Like the way this dish comes together, ooooo and yellow rice ---- perfect.

                                        1. Leftover buffalo chicken dip served with crackers and celery O_O ...it is a comfort food kind of day?

                                          1. I went crazy at Trader Joe's and the regular market yesterday. I've been really trying hard to use the food in my freezer (and I have but still have more!) But I was craving fresh veggies, cheeses and some of my favorite items at TJ's. I did pretty good, got some nice lamb chops and other meats, but the veggies were incredibly fresh, and a pineapple that smells so wonderful... Anyway.
                                            It was quite a decision on what to make for dinner tonight I felt so lucky. So, I made pork chops in the oven. The shake and bake type, but really beautiful chops. Couscous with sauteed garlic and onions, spinach and fresh lemon juice. Stirred the spinach in and on my, I want to eat the whole pot. I also made some corn for my little one, he loves corn. Anyway for dessert strawberries and cream. Beautiful strawberries, just gorgeous, so plump and perfect.... I guess I'm hungry, geez listen to me!!!
                                            Oh and some of my homemade bbq sauce if anyone would like to dip their chop in it....yum!

                                            3 Replies
                                              1. re: sunflwrsdh

                                                thanks, it must of been really good, my dh as he was getting ready for work this morning said, "thanks for the great dinner honey, I loved it all and that cous cous- wow!" best compliments come from moments like this.

                                                1. re: chef chicklet

                                                  That is so true...if he was still thinking about last night's dinner in the am, must've been great!

                                            1. Cheddar stout meat loaf from the freezer, a baked potato, mixed green and yellow beans and carrots, a small salad, and an apple with peanut butter. And one ( 4-point!) glass of wine.

                                              2 Replies
                                              1. re: sunflwrsdh

                                                Do you have a recipe for the meatloaf? Sounds good.

                                                1. re: krisrishere

                                                  I'm not sure where my copy is right this minute (made and froze this meatloaf before the kitchen painting project!) but it is from Fine Cooking, they had an issue a couple of months ago where the "create your own recipe" was for meatloaf. I know it was made with ground beef, pork and veal (and I play around with amounts, depending on what I have more of, but I think the total amount for one meatloaf was a pound and a half. I don't want to try to recreate it from memory, because the meat loaf, done right is one of the best I have ever had, and my memory isn't that great. If you can't find it at Fine Cooking' s site, I will try to find the magazine for you and post. Let me know.

                                              2. I sauteed some shrimp in green garlic and red curry paste, then added lots of spinach and deglazed with coconut milk, water and fish sauce. Had it over brown rice with cilantro.
                                                It was about as good as something sauteed in 1/2 tsp of olive oil can be.
                                                Next time I'd wing it, rather than try to follow a skinny girl recipe scaled back for one.

                                                2 Replies
                                                1. re: rabaja

                                                  sorry you didn't enjoy, but don't give up on skinny girl just yet!

                                                  1. re: mariacarmen

                                                    Oh I won't give up yet. I really think it was my own fault for trying to make a 1/4 recipe. Just not enough oil to slick the pan.
                                                    Her veg enchiladas on the website made me salivate this morning. May try those this weekend. Except I'd only get to eat one!!!

                                                2. It was a windy rainy day so comfort food in the form of breakfast for dinner: buttermilk waffles (which I hardly ever eat) with honey butter & maple syrup and pan seared hot & spicy Italian sausages.

                                                  1 Reply
                                                  1. re: Cherylptw

                                                    yum - just got the BF a waffle iron at a friend's garage sale. will have to try that honey butter.

                                                  2. I did this terribly unhealthy thing of ordering fried chicken with a salad and eating only the chicken. At least my intentions were good?

                                                    3 Replies
                                                    1. re: ChristinaMason

                                                      just THINKING about the salad did you good!

                                                        1. re: rabaja

                                                          It was pretty pathetic. Two bites does not a veggie make.

                                                      1. Tonight I am dreaming of a roast chicken for dinner. In my mind the chicken is all juicy with lemon, garlic and white wine. There are crispy duck fat roast potatoes, green beans in mustard and maybe some roasted carrots as well.

                                                        Reality is that post-surgery I won't be cooking for at least 4 weeks. So at this point in time I am vainly hoping Mr. Huntress will remember to come home and slop me some swill. Which he will, I am just feeling sorry that I can't have the pleasure not only cooking for myself, but cooking something delicious I want to eat.

                                                        I am really going to enjoy the WFD threads for the next few weeks methinks...

                                                        6 Replies
                                                        1. re: TheHuntress

                                                          Hope recovery is quick, H.

                                                          And perhaps an opportunity for Mr H to refine chicken roasting skills under your watchful eye.

                                                          1. re: Harters

                                                            :) Thanks Harters. Mr. H was a chef in a past life, so he can certainly cook better than me when he puts his mind to it. Reality is he just doesn't enjoy cooking, which is why I am having Japanese takeaway for dinner, as I have just discovered. I think I'll be eating a lot of takeaway, but nevermind - lots of time to plan that perfect menu for when I can get around in the kitchen again.

                                                            1. re: TheHuntress

                                                              Take good care of yourself Huntress, hope you're soon back on the trail!

                                                          2. re: TheHuntress

                                                            Oh my, that sounds like a wonderful dinner, Huntress! Best wishes for a quick recovery! We will do our best to ensure your enjoyment of reading WFD elsewhere. :-)

                                                            1. re: TheHuntress

                                                              good luck on the surgery Huntress! mmmmmm duck fat potatoes! the best.

                                                              1. re: TheHuntress

                                                                Huntress, you feel better FAST and have a successful, godspeed of a recovery.

                                                              2. Faggots *, peas and mash.

                                                                (* You lot - stop giggling at the back. Faggots are a very traditional dish, mainly from the English Midlands. Think meatballs made from pigs offal, served with a very rich gravy. Most folk buy them these days, rather than make their own. We bought these when we in Northamptonshire the other week. By far, the brand leader is Brains - although there are no brains in the meatballs. To a much lesser extent, we make faggots in the north west - where we called them savoury ducks - although there are no ducks in them. http://en.wikipedia.org/wiki/Faggot_(...)

                                                                2 Replies
                                                                1. re: Harters

                                                                  Oh wow! My Welsh grandmother used to make faggots and peas when I was little. She made hers from liver and they were delicious, in a very rich gravy and always served with peas.

                                                                  I didn't think anyone made these anymore, I am exceptionally jealous now.

                                                                  1. re: Harters

                                                                    Having look at the wikipedia link, they actually sound rather nice - I think I get them confused with chitterlings which sound VILE!

                                                                  2. Tonight was going to be sea bass baked in paper with some SE Asian flavours, but I find myself with a strange craving for broccoli with breadcrumbs and anchovy butter a la Travelers Lunchbox http://www.travelerslunchbox.com/jour... so I think the seabass will be pan-fried and served with the broccoli and some rice. Possibly will reduce the anchovy content so as not to overwhelm the other fish...

                                                                    1. Yagh, what a week or two it's been. I've got to go feed my guys tonight, and I'm thinking the easy good option will be a broccoli beef with peanuts and cilantro, and tofu prepared in the same way. Biiiig batch of vegie fried rice: onion, garlic, ginger, eggs, zucchini, carrots, sprouts and shredded cabbage; usual pot of miso soupygoodness. :)
                                                                      At home we've been craving lamb, and I found a recipe for a roasted rack with a pomegranate sauce (made from pom molasses) that I'll probably serve with a really simple couscous with maybe some buttered almonds for crunch on top and a side of garlicky rabe. Who knows what could change, but it's the general plan for the day. : )

                                                                      9 Replies
                                                                      1. re: mamachef

                                                                        Hope all is getting back on track. You've been missed!

                                                                        1. re: rabaja

                                                                          You're a livin' doll, Rabaja. All you good ladies and gentlemen are always so kind.

                                                                        2. re: mamachef

                                                                          Your dinner sounds heavenly! And mamachef, you and I have been on the same "what a freakin' week it's been!" track. It was a LONG day - up and out of the house early, long busy day with both work-related stuff and personal stuff, and got out later than I had hoped. Poured a glass of wine (or two!), and took another easy road out - toasted potato bread with a slice of American cheese on one side and some tuna salad on the other for a sandwich. Blue corn tortilla chips alongside, and it was an easy-peasy dinner.

                                                                          Tomorrow? Signing some papers. And then doing my taxes. Every little bit of change in the checking account will help! And the beginnings of cleaning out the basement - some for Goodwill or Salvation Army; some for Waste Management Trash Company. And dinner of some sort - either out or in. Still not sure. Perhaps out at my favorite tapas restaurant, as I might not be able to afford that all that much within a month! LOL

                                                                          1. re: LindaWhit

                                                                            Linda, sometimes after a long cold tough rainy winter coupled with a S***** week, the simplest route is just the absolute best one. Your dinner sounds like a divine comfort meal to me. And I know someone else here who thinks Tuna Sandwich dinner is the bee's knees too; we are not alone! It can't always be about knocking ourselves to the ground to do something super-special; simple food is so available and good and easy it's a shame not to take that road now and again. Now pardon me, my grilled cheese and chips are waiting. : )

                                                                          2. re: mamachef

                                                                            Both meals as always, sound wonderful, especially the lamb!

                                                                            1. re: sunflwrsdh

                                                                              Thank ya, dear! The rack smells heavenly (ok, it's two racks because when we eat lamb we're a bit hoggish with it) and what a good day it turned out to be: dinner at work was good, I got a couple great recipes I totally needed for birfdayday, AND......DRUMROLL - My cat just had a beautiful white kitteh in front of my eyes! Wow!

                                                                              1. re: mamachef

                                                                                Oh VERY cool - what a lovely gift! :-)

                                                                            2. re: mamachef

                                                                              oh that lamby goodness with pom molasses! that sounds perfect! i'm glad you're back. good to read your drool-inducing meals again!

                                                                              lots of couscous on this board lately.....i think i'll make a batch this weekend for lunches all week. with lots of roasted veggies.

                                                                              and yay for a new kitty in the world!!!! congratulations! what are you naming it?

                                                                              1. re: mariacarmen

                                                                                We're thinking Caspar; she's just so very very snow white. So white she's almost clear. :

                                                                                And I want to thank everyone for kitteh congratulations, but even more for the welcomes back I found waiting. : )

                                                                            3. A Vancouver favorite spot of mine for sushi tonight.
                                                                              Cold and rainy here so pretty much a lot of tea will come into play.

                                                                              1. I'm making easy tuna puttanesca - tuna in oil, chopped kalamata olives, capers, red pepper flakes, and a can of diced tomatoes over pasta. Its my go to quick dinner (especially if I've forgotten to defrost meat as this is all from the pantry). My 3 year old loves it b/c he loves olives, the 14 month old likes the pasta, and my husband and I just plain love it.

                                                                                3 Replies
                                                                                1. re: momnivore

                                                                                  This sounds so easy and delicious. If I find some nice tuna in the city today it may be my wfd, too. I think it would translate to WW pretty well, with my leftover brown rice.
                                                                                  I just realized you probably mean canned tuna...super easy, thank you!

                                                                                  1. re: rabaja

                                                                                    Yes, canned tuna :)
                                                                                    Although I'm sure it would be lovely with fresh as well!

                                                                                    1. re: rabaja

                                                                                      rabaja, that combo sounds delicious - the fresh tuna with the nutty brown rice - totally WW friendly. yum.....

                                                                                  2. DH marinated a whole, skinned chicken in beer last night, rubbed it down with herbs, and roasted it. I'm having thinly-sliced leftovers on wholegrain bread with mayo, tomato, salt, and pepper. Delicious.

                                                                                    1. Dinner at a pretty good Mexican place near my office tonight with a group of friend's for one of the friend's birthday celebration. 4 of us shared a pitcher of the house special Sangria (very good!) and I had chicken enchiladas, which were also good. They gave us a lovely complimentary dessert, I don't know what it was called, but it was a smallish tortilla, wrapped around a sliced, partly baked banana, with a great cinnamon sauce, and jsut a dab of whipped cream. Coffee after and it was a fun dinner.

                                                                                      1 Reply
                                                                                      1. re: sunflwrsdh

                                                                                        I'm going to try that banana idea at work; I like it. Would probably just do a jarred caramel, but still, with a little scattering of toasted nuts? Nice!

                                                                                      2. The BF made something out of the big book of Low Fat blah-blah-blah - o my, so delicious! pork meatballs that were sort of like falafel with pita, hummus, a cuke zatar salad, a green salad, little tomato stacks with fresh mozz and olives and basil. so wonderful, so flavorful. i've requested the meatballs to pay a visit at least once a week. it is SO GOOD to have him home!

                                                                                        5 Replies
                                                                                        1. re: mariacarmen

                                                                                          OMG those are amazing. You two work so well together, and I am so happy you're happy! : )

                                                                                          1. re: mariacarmen

                                                                                            They really do look amazing. Would it be ok for me to request that your bf make them as least once a week for me too? lol..but I would like the recipe, if you have a chance:)

                                                                                            1. re: sunflwrsdh

                                                                                              hah! sure, i'll just have him make double!
                                                                                              ok, just called him (not at home) and he read this to me:

                                                                                              1 lb ground pork (he food processed some pork chops)
                                                                                              1/2 c breadcrumbs
                                                                                              1 sm. onion finely chopped
                                                                                              1 tbl fresh sage chopped
                                                                                              2 tbl.applesauce
                                                                                              1/4 tsp ground nutmeg
                                                                                              s&p to taste
                                                                                              supposed to grill them, but he broiled them instead,
                                                                                              basting with lemon juice and olive oil
                                                                                              served with pita, plain yogurt and green salad.
                                                                                              96 cals. per serving (yields about 20 meatballs) - 4 meatballs or so.
                                                                                              (i didn't get all the rest of the nutritional info, and as i think i said earlier, we don't have the fiber count, so just put in "0" for fiber and you'll know you're probably under in points.)

                                                                                              I actually had two of them for lunch today, with pita, yogurt, and a tomato and red pepper salad. he is so good to me.

                                                                                              1. re: mariacarmen

                                                                                                Thanks, Maria, they sound great! It is so awesome to have supportive partners like yours (and mine!) on this journey!

                                                                                            2. re: mariacarmen

                                                                                              Yum! That's my kind of low-fat meal.

                                                                                            3. Honey mustard grilled chicken breast, collards with chopped ham to season and potato salad. Hushpuppies to go with. I made a sweet potato layer cake with vanilla buttercream. Yum!

                                                                                              1. Spring is springing so hard that today I actually washed the living room curtains AND steamcleaned the rugs. This was so I can feel good about righteously doing absolutely nothing but eating for the rest of the weekend, which is also why I grocery shopped. Tonight's dinner is totally homey, my mom the uncook's best dish which happens to be, sloppy joes (homemade, with tomato sauce, peppers, onions, garlic, brown sugar, lemon juice and vinegar) on big toasted buns and broccoli with cheese sauce. 2/3 of the kids are down tonight for dinner and it's a huge favorite, so I think it'll be good; ez vinaigrette salad on the side and apple crumble for dessert. I also plan to drink about a horn's worth of good beer. Hope you all enjoy your day! Let's hear what you're having at your house!

                                                                                                2 Replies
                                                                                                  1. Well, tonight we said our goodbyes to our dining table that we've eaten at for 25 years.

                                                                                                    We've splurged on a complete refit of the dining room. It was decorated earlier in the year. The old furniture goes tomorrow. Tuesday sees new carpet and Thursday the new table, chairs & sideboard.

                                                                                                    And for the last meal......well, we'd been out for lunch for a family birthday gathering, so nothing particularly interesting. Just pizza & salad.

                                                                                                    1 Reply
                                                                                                    1. re: Harters

                                                                                                      That must be fun but also bittersweet (all those memories). The dining room is my favorite room in our house, something about its proportions is wonderfully conducive to comfort and conversation. Our table is of about that vintage (and shows it) but new dining chairs and tablecloths are getting us through for the time being.
                                                                                                      On WFD tonight, I don't have any idea, because we are both chock full of excellent Portuguese food (oysters on the half shell - the ideal portion, 9 nice ones, and only $10.50 - and suckling pig - me, watercress and onion with those wonderfully funny-tasting PT ripe olives salad and grilled quail for M - PT fried potatoes like game chips - fresh cheese and bread on the table, Dao, espressos...). Must think of something.

                                                                                                    2. Last night was an early celebratory dinner out at my favorite tapas restaurant. Celebrating the signing of the P&S on the townhouse I'm buying!

                                                                                                      It was busy-busy there (I think everyone's coming out of hibernation now that the snow is gone!), but I was given a seat at the bar very quickly...went with two favorites - beef tenderloin with dried fruits in a cream-brandy sauce, and grilled whole prawns. And they've brought back the Fresones (giant strawberries dipped in sherry batter and quickly fried, served with swirls of Crema Catalana, strawberry sauce & a scoop of chocolate ice cream). So that was dessert. Sangria with dinner and Licor 43 with dessert.

                                                                                                      Tonight? Something chickeny. Have no idea what, however. I'll figure it out. :-)

                                                                                                      5 Replies
                                                                                                      1. re: LindaWhit

                                                                                                        Dessert sounds like the dogs bollocks. Deep fried strawberries; crema Catalana....what's not to like......

                                                                                                        ...well, apart from the chocolate ice cream - which is the only way of having chocolate that i don't really like.

                                                                                                        1. re: Harters

                                                                                                          They'll give you vanilla if you ask nicely. ;-) But they know my love for Christina's chocolate ice cream, so even when they're serving the Fresones with vanilla or strawberry ice cream, I get chocolate. :-)

                                                                                                          1. re: LindaWhit

                                                                                                            ..."It's good to be Queen"......dumdedumdedum.....innit, LindaWhit?

                                                                                                              1. re: LindaWhit

                                                                                                                Yay for the further progress on the house - new kitties in the offing!

                                                                                                      2. I finally finished putting my home back together after "the flood" February 4th (fire sprinkler line burst). I could barely walk through the dining room/kitchen.

                                                                                                        Last night I made paella with shrimp, scallops, clams, petite lobster tail, chicken chorizo & chicken thighs. It turned out great. Had a simple mixed green salad too. I planned on doing a few appetizers while making the paella but never got around to it. Serrano ham, melon & fresh mint is one. Also got some olives, marinated mushrooms and crusty bread. All of those with a salad will probably be dinner tonight.

                                                                                                        1 Reply
                                                                                                        1. re: Barbara76137

                                                                                                          Now THAT is a great paella! Sorry to hear about the "flood" - glad it's straightened out.

                                                                                                        2. Chez Harters ce soir:

                                                                                                          Anchoiade with crudites

                                                                                                          Grilled cod with pommes sarladaise; tomato & caper salad

                                                                                                          Tarte tatin

                                                                                                          All recipes for the Harters "cookbook of the week" - Rick Stein's "French Odyssey"

                                                                                                          (Next week: "New British Classics" Gary Rhodes - bring it on, Gazza)

                                                                                                          17 Replies
                                                                                                          1. re: Harters

                                                                                                            Hi Harters: I'm not familiar with those potatoes, but I sure would like to be.....

                                                                                                              1. re: LindaWhit

                                                                                                                Indeed, Linda. As you'll see it's not "diet Sunday", chez nous.

                                                                                                            1. re: Harters

                                                                                                              Oh you and your UK cookbooks. There you go again...Amazon UK beckons...

                                                                                                              1. re: buttertart

                                                                                                                It was a great TV series. He travels on a barge down the Midi Canal (?) through France as a focus for the cooking. Lots of seafood which is Stein's main thing (have eaten at his restaurant in Cornwall)

                                                                                                                And, if you're in advance of our "book" thing, Gary Rhodes is the godfather of the "modern British" style of cooking. He's faded a bit in the public eye but is still The Man who really got the trend going in restaurants, really from the late 1980s onwards.

                                                                                                                1. re: Harters

                                                                                                                  I didn't know about Rhodes, must keep an eye out for him. Your cooking shows seem so much better than the mostly lousy ones we get here, wish BBC America showed them (they do the Ramsays but there's only so much I can take of him).

                                                                                                                  1. re: buttertart

                                                                                                                    Funnily enough, herself & I were only commenting last night that we never get North American cooking programmes on Brit TV. We vaguely recall one from the late 1970s/early 80s - mother and daughter who only did "raw food" (a odd programme if ever there was one).

                                                                                                                    That said, we love watching the food TV on trips to the States. I know there's a lot of criticism on Chowhound, but the UK would really benefit from our own Rachael Ray type show.

                                                                                                                    1. re: Harters

                                                                                                                      Please. Take her. We'll be EVER so grateful!

                                                                                                                      1. re: LindaWhit

                                                                                                                        Thanks for my morning chuckle, LW.

                                                                                                                      2. re: Harters

                                                                                                                        There were some good ones in the 70s - I particularly remember a great Greek cooking show with a very quiet and pleasant presenter called Theonie Marks. I've mentioned her Greek Islands Cooking book before. Not that keen on any of the crop except Martha Stewart's baking show - Mrs H might like that, at least in the US it's available on her website.

                                                                                                                        1. re: buttertart

                                                                                                                          I love Martha Stewart. Her recipes are usually a disaster for me but I'm so impressed that she's managed to build a rock-solid brand on craft projects that would make any sane housewife reach for the gin.

                                                                                                                          That said, I do want to be her when I grow up.

                                                                                                                          1. re: gembellina

                                                                                                                            ROTFL, Gembellina! I have the same love-hate thing with Martha. And I completely agree about her recipes!

                                                                                                                      3. re: buttertart

                                                                                                                        I am a big fan of Gary Rhodes, I did a fair bit of travel to London in the 90's and he was definitely an influential force. I especially like his modern spin on traditional dishes. Jaffa cakes is one such recipe that comes to mind. I have 5 of his books on my shelf and enjoy all of them. The Roux brothers also made a very positive impression on me during that time.

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          The Roux brothers were well-known in the US (at least to fanatics of a Brittish frame of mind, guess who included) but Rhodes flew below the radar. Must look into his stuff.

                                                                                                                          1. re: buttertart

                                                                                                                            Now, almost every time you turn the TV on, one of the sons, Michel, is on.

                                                                                                                            He holds 2 Michelin stars at La Gavroche. On other side of the coin, his cousin, Alain, is never on the TV and holds 3 stars at the Waterside (one of only four places in the UK). Both pretty much classic French cooking.

                                                                                                                      4. re: Harters

                                                                                                                        I always really enjoyed Gary Rhodes. I get one of my favourite dessert recipes from him (cointreau raspberries with vanilla cream and champagne sauce). I think it's a shame we don't see so much of him anymore.

                                                                                                                  2. Hi All!
                                                                                                                    Last night's Slovenly Joes were very well-received - I also did a recipe test on todao's curtido, thinking the slaw would be a good fresh foil for the other foods. And I need to say, it was delicious yesterday and it was better this morning, ok, scratch that at 2 a.m. when I had a midnight snackattack and emptied the bowl. So thank you, todao: it'll be perfect with the pernil, which btw has been moved up to Monday for birfdayday, since Tuesday is taken up with other things, mainly 4 enormous corned beef briskets. Total menu, then, is pernil, curtido, arepas, succotash of black beans, corn and peppers, and a requested dessert of "not cake" which I have translated to making some Peanut butter/Jelly bars courtesy of bushwick girl, a/w/a seven-layer bars and something kinda plain called Danish sheet, which is similar to shortcake and deliciously almondy.
                                                                                                                    Tonight, chez Thompson-Comstock, Mr.Chef has volunteered to "do dinner" because he's going to Chinatown anyway and can pick up what he needs for a homemade wonton soup. He puts minced pork, chopped shrimp and a little chopped chicken into the wontons; seasons with ginger, garlic, soy, etc., and then will add to the stock bok choy or choisum, mushrooms, and shredded cabbage. Can't hardly wait. My contribution will be going to the local Mr. Eggroll for, you guessed it, eggrolls! I can't use that tide-box orange sauce, though, so will make something vaguely plummish from some sauce and vinegars. Sounds good enough to eat!

                                                                                                                    7 Replies
                                                                                                                    1. re: mamachef

                                                                                                                      That sounds like the perfect meal on this grey day.
                                                                                                                      Those wonton's sound like delicious. I am off to go count points and see if I can indulge in some too, in the coming week, which is supposed to be full of more grey.

                                                                                                                      1. re: rabaja

                                                                                                                        I'm betting a nickel it won't be a problem, rabaja: it's all lean but the pork and you could sub in minced chicken with a tiny bit of lean ham diced into it as a substitute, and buff them out with some chopped water chestnuts.

                                                                                                                        1. re: rabaja

                                                                                                                          The potstickers that I make are 2 points each, and they sound a lot like those won tons.

                                                                                                                            1. re: mariacarmen

                                                                                                                              I will look it up and post in a day or so...magazine its in is still out on the porch from the kitchen makeover project, but I'm thinking of making these for Sunday...my husband's birthday party, so I'll need to dig it up anyway:)

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Braved the cookbook/magazine pile, and found the Potsticker recipe (which, i guess are actually called Chinese Dumplings)
                                                                                                                                  2 cups (packed) sliced Napa cabbage
                                                                                                                                  8 oz ground pork (and I have used chicken very successfully, it picks up the flavor of the ginger a lot more)
                                                                                                                                  2 Tbsp soy sauce
                                                                                                                                  1 tbsp dry sherry
                                                                                                                                  2 tsp cornstarch
                                                                                                                                  1 1/2 tsp minced peeled ginger root
                                                                                                                                  1 green onion, finely chopped
                                                                                                                                  36 won ton wrappers
                                                                                                                                  1 large egg white, beaten

                                                                                                                                  soy dipping sauce:
                                                                                                                                  1/4 cup soy sauce
                                                                                                                                  1/4 cup seasoned rice vinegar or white wine vinegar
                                                                                                                                  2 tbsp fresh ginger root, thinly sliced
                                                                                                                                  (I also add slices of scallions to the sauce)
                                                                                                                                  1) Dumplings: In a 2 quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling cook cabbage 1 minute, drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. 2) finely chop cabbage squeeze liquid from chopped cabbage; place in medium bowl. stir in pork, soy sauce, sherry, cornstarch, ginger and green onion. 3) arrange half of won ton wrappers on large sheets of waxed paper With pastry brush, brush each wrapper lightly with egg white. Spoon 1 rounded tsp filling onto the center of each won ton wrapper. Bring opposite corners of won ton wrapper up over filling; pinch and pleat together to seal in filling. Repeat with remaining won ton wrappers, egg white and filling. 4) In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up , in one layer in the skillet. Stir gently with spoon or heatproof spatula (note...I kind of lift them gently from underneath with a wooden spoon) to prevent dumplings from sticking to the bottom of skillet. Heat dumplings to boiling reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through.
                                                                                                                                  Soy dipping sauce:
                                                                                                                                  In a small serving bowl, stir soy sauce, rice vinegar, or white wine vinegar and fresh ginger, until blended.
                                                                                                                                  With slotted spoon, remove dumplings to platter, garnish with green onions. Serve with dipping sauce. Each serving:
                                                                                                                                  4 g. protein
                                                                                                                                  12 g. carbhydrate
                                                                                                                                  2 g total fat (1 g. saturated)
                                                                                                                                  1 g fiber
                                                                                                                                  648 mg sodium
                                                                                                                                  This recipe says it makes 18 appetizer servings., so we figured it at 2 points per dumpling

                                                                                                                      2. God, what a weekend! The kitty's got fleas, so the washing machine and hoover have been running constantly. Decided to treat myself to pancakes this morning before having to trek to the petshop for house spray. Immersion whisk in one hand, milk bottle in the other, which means of course no hand to hold the bowl. Milk everywhere, even in my hair. Thankfully I have some leftover squash and goats cheese lasagne that I can heat through, and that'll be WFD tonight.

                                                                                                                        15 Replies
                                                                                                                        1. re: gembellina

                                                                                                                          LOL! I do think you could stand to start the day over, gembellina! I hope tomorrow dawns much better.

                                                                                                                          1. re: LindaWhit

                                                                                                                            Thanks, I think I'll stick to peanut butter tomorrow morning!

                                                                                                                            1. re: gembellina

                                                                                                                              Or just go buy you one of those freaky freaky aerosol cans of pancake batter. : )

                                                                                                                              1. re: mamachef

                                                                                                                                Pancake batter in aerosols?

                                                                                                                                Is joke?

                                                                                                                                1. re: Harters

                                                                                                                                  Is not. http://www.batterblaster.com/

                                                                                                                                  One of the many downfalls of "American marketing ingenuity." Gak in a can.

                                                                                                                                  1. re: Harters

                                                                                                                                    Sadly, Harters, no joke at all. We have something here in the States called, I think, the Pancake shooter. Seriously. It's an aerosol propelled pancake batter in a can with a nozzle designed to just squirt out the perfect amount. I don't care if it's whole wheat. I don't care if it's organic. I don't care if it's been dipped in diamonds and will do the dishes for me....it markes a true social decline and makes me vacillate between laughing and crying.

                                                                                                                                    1. re: mamachef

                                                                                                                                      In such cases, does one not think that aerosol sounds so like arsehole?

                                                                                                                                      1. re: Harters

                                                                                                                                        If you say it just so, you can't really tell them apart at all, now can you? I'm stealing this from you, by the way. : )

                                                                                                                                  2. re: mamachef

                                                                                                                                    I think I pretty much made aerosol pancakes!

                                                                                                                                    and also, ugh!

                                                                                                                              2. re: gembellina

                                                                                                                                Awww, gembellina: poorpoor kitteh, and poorpoor you! Nothing like a "weekend off", is there?
                                                                                                                                Your lasagna sounds soooo good, did you make it? Gotta recipe? Wanna share?
                                                                                                                                I hope things mellow out for you soon. A few of us here can totally commiserate with a whizbang of a crappy week, so empathy goes out to you!

                                                                                                                                1. re: mamachef

                                                                                                                                  Does seem to have been something of a theme this week! Or rather, last week: a better week ahead for all of us, I hope!

                                                                                                                                  The lasagne was sort of made up, I could have sworn I saw the recipe in one of the JO books but couldnt find it. I started off by roasting chunks of squash with garlic and thyme till they were nice and soft with crunchy edges, then scraped them off the skin and roughly mashed. I made a bechamel with nutmeg and black pepper, and also mashed together a block of goats cheese and a tub of ricotta. Layered with fresh lasagne sheets (from a packet!) and topped with mozzarella and parmesan.

                                                                                                                                  It sort of sounds like it should be a healthier version of lasagne, but with 4 kinds of cheese I'm not sure that's the case! I think next time I might sub sage for the thyme, and possibly work in some spinach - it seemed lacking in green.

                                                                                                                                  p.s. Hope Caspar's doing well!

                                                                                                                                  1. re: gembellina

                                                                                                                                    Growing like a weed - seems almost exponential. His bro. and sis. are great too, but we can't name them because they're spoken for. Deal I made with Mr. was, we got to keep the first one. : )
                                                                                                                                    That is one crazy-sounding lasagna. I want some right now; I can't even tell you how good it sounds. Not sure when, but I'll be making it, and I think I will go with your advice about something green in there; either spinach or asparagus or even roasted broccolini or rabe.
                                                                                                                                    I'll let you know when I do, and thanks again for the recipe.

                                                                                                                                2. re: gembellina

                                                                                                                                  Use the processor, girl!

                                                                                                                                  Immersion thingy is the devil's tool - I've once redecorated the kitchen in butternut squash soup.

                                                                                                                                  1. re: Harters

                                                                                                                                    So much for saving on the washing up!

                                                                                                                                3. Parmesan crusted baked chicken breast with cucumber and corn.......this diet is going to kill me!

                                                                                                                                  Lol craving pasta but the calories are way too much =(

                                                                                                                                  1. I feel almost human again. Why is it that when the boyfriend gets the flu, I keep him supplied with green tea and honey, special little meals, endless bottles of water, and pre-warm the heating pad for him, but when I get sick? Nada. Unless you count Friday, when he offered to bring me dinner after he had 'a beer' with a friend, and woke me up at one in the morning with an order of (by then) stone-cold, soggy calamari. Because that is *just* what you need when you have the flu, seafood that hung out at the bar for three hours. Yum.

                                                                                                                                    I'm up to cooking more than eggs tonight, though, which is good news. I actually forgot to soak the beans I was going to use today, so I checked in here and saw Gembellina mention squash. I have squash! I found a recipe for stuffed acorn squash that looks promising. I'll saute onions, red pepper and garlic, toss in some minced sundried tomatoes, basil, and artichoke hearts, season with salt and pepper, stuff the mix into the squash halves, and top with breadcrumbs and provolone. I think I'll serve them with baked fish and another vegetable.

                                                                                                                                    Here is the link to the original squash recipe (it calls for sausage, which really would be delicious) http://www.thekitchn.com/thekitchn/qu...

                                                                                                                                    Speaking of vegetables, I bought some brussels sprouts before my life got crazy. That was two or three weeks ago . . . and the brussels sprouts still look *fine*. Is that even possible?

                                                                                                                                    22 Replies
                                                                                                                                    1. re: onceadaylily

                                                                                                                                      Yeah, I'm thinking the boyfriend needs a bit of fine tuning on that bedside manner of his. :-)
                                                                                                                                      ::::palm:forehead::::: But he did mean well.

                                                                                                                                      As for the brussels sprouts - yes, it's possible they're all good. Cut off the root end and cut one in half to see how they are. Should still be fine for roasting.

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        A wee bit of a brighter yellow in the middle than I would like, but I think I'm gonna chance it. If the calamari didn't hurt me, I very much doubt that the brussles sprouts will. ;)

                                                                                                                                        ETA: And congrats on making progress on the new home!

                                                                                                                                        1. re: onceadaylily

                                                                                                                                          Wait. You ATE the soggy calamari? Oh my, oadl. You're a better woman than I. :-D

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            Worse, I ate it the *next* day, cold, right out of the box. Yeah . . . I didn't feel so great after that, not only because it upset my stomach, but that I had been brought that low.

                                                                                                                                      2. re: onceadaylily

                                                                                                                                        The beastly nasty farty things are really good keepers. They sit there looking at you - tempting you to still cook them. Ba£tards!

                                                                                                                                        If they look fine, they probably are. I reckon you'd know - mainly by not being firm

                                                                                                                                        1. re: Harters

                                                                                                                                          Harters, you crack me up about brussels sprouts. "Nasty farty things." Tee hee!

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            I'm sorry. I try to be a guy who is unprejudiced about "stuff" in this life. I generally manage it for all the really important things but I cannot (repeat, really CANNOT) overcome my prejudice against sprouts

                                                                                                                                            They really are the only veg that I won't willingly eat *. And it's no use you all trying to sell me on the idea of roasting them. Roasting things only concentrates the flavour - in this case vile (and fart inducing). My cooking hero, Nigel Slater, overcame his prejudice by shredding them and stir-frying them in sesame oil. I tried that - 'twas a waste of good oil.

                                                                                                                                            (* Actually not strictly true. I won't willingly eat fried tomatoes that come as a standard part of a "full English" fried breakfast)

                                                                                                                                            1. re: Harters

                                                                                                                                              LOL! No apologies necessary, Harters. There are always going to be things that we don't like.....food items that immediately come to mind for me are lima beans and liver, and blood sausage. Other things include Lindsay Lohan and Justin Bieber....and Tom Brady's hair. ::::grin::::

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                i am with you on lima beans.

                                                                                                                                                i conquered green peppers this year, tho, so who knows....

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  Green peppers and I don't get along anymore - but roasted red peppers and I are besties. ;-)

                                                                                                                                              2. re: Harters

                                                                                                                                                No sprouts nothenkew, not boiled not shredded not roasted not wrapped up in silver and gold thread and borne on the wings of fairies. No.

                                                                                                                                            2. re: Harters

                                                                                                                                              You know, they are going on three weeks in the fridge now, and are still firm. And, yes, they are a bit evil. But the boyfriend kind of does deserve a girlfriend full of brussels sprouts right now, I think.

                                                                                                                                              I making chili tomorrow. ;)

                                                                                                                                              1. re: onceadaylily

                                                                                                                                                You are one passive-aggressive broad, Miss Lily. I remember when you "welcomed him home" with a pootfest of.....what? quinoa and cabbage and something else......
                                                                                                                                                But anyway, I just wanted to help you round your menu out, what with the chili and all. You could serve it up with a nice bowl of hot kraut (bad combo, yes; but there's not a lot that's more evil at the end of the day, if you get my "drift", and I bet you do...) and a really nice, grainy, fiber-laden bread. You could start with, oh, say, a raw broccoli appetizer and drink buttermilk on the side.
                                                                                                                                                You two have fun now! Better call dibsies on the couch!

                                                                                                                                                1. re: mamachef

                                                                                                                                                  Oooh, I AM shredding the sprouts, cooking them in a butter/oil mix, and tossing in some red wine vinegar at the end.

                                                                                                                                                  We *do* have some broccoli in the fridge.

                                                                                                                                            3. re: onceadaylily

                                                                                                                                              ooh i'm going to buy another squash and try that out - most likely eaten with a spoon straight out of the skin, rather than served on a plate with some lovely fish!

                                                                                                                                              1. re: gembellina

                                                                                                                                                If you do it with the sausage (and I hope you do), let me know how it turns out. The meat would tip the balance far more toward the savory side, I think. I'll just have to be content with butter, though, in place of the drippings. Oh, and I am adding the spinach to my version as well.

                                                                                                                                                1. re: onceadaylily

                                                                                                                                                  I think I will include the sausage but might leave out the artichoke hearts as I find them a bit slimy. Thanks for inspiring me back to my lower-carb ways - it's been a pasta and bread week this week! Hope you feel better soon =)

                                                                                                                                              2. re: onceadaylily

                                                                                                                                                Made the squash tonight, very tasty! It's the sundried tomatoes that make it, imo. I left out the red peppers as I didn't have any - actually, I have a whole batch of roast veg in the fridge but no way was I going to sit and pick out the peppers! And I left out the artichokes as I'm not a fan. Also wasn't sure what provolone is so used parmesan instead. And also I thought I had bought Italian sausage expecting fennel seed, but discovered I had actually bought British pork sausage with Italian cherry tomatoes. Sausage with tomato in it? Pretty weird in the normal way of things but actually quite fine for this dish.

                                                                                                                                                So in summary, I made something loosely based on oadl's recipe, and very tasty it was too - thanks onceadaylily!

                                                                                                                                                1. re: gembellina

                                                                                                                                                  I actually wound up making this just last night. I left out the peppers as well (I have a batch that is flash-frozen in the freezer, but is mixed with green peppers, and *I* didn't feel like picking through them either). And provolone is a semi-hard cow's milk cheese (Italian) that melts really well. It's very mild. Parmesan was likely a better choice.

                                                                                                                                                  I'm glad you liked it, Gem! We did too. At least, I liked the whole thing, but the boyfriend ate everything out of the middle of the squash, and then had to explain to my puzzled face that he *only* *really* likes buttercup squash. Now he tells me.

                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                    I come across provolone only in the Italian deli I go to occasionally. I'd never heard of it before visiting America. There's ordinary provolone and provolone piccante. It's not a bad melter. I bought the piccante - it isnt!

                                                                                                                                                    1. re: Harters

                                                                                                                                                      Provolone is fairly ubiquitous here in the states. It was a fadish sort of cheese in the eighties or nineties (sandwich shops seemed to *really* like it), but has stuck around to become akin to cheddar. I prefer cheese that is not as mild as this, but provolone is always such a bargain at our deli. We normally get the smoked provolone, and this was labeled as such, but the woman at the deli admitted right away that it didn't taste at all like smoked. It wound up being used more for the texture than anything else, this go round.

                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                        I seem to recall it was sandwich shops in the States where I came across it. Looked for it back in the UK but never saw it, until only a couple of years ago in this deli on the other side of the metro area. Wouldnt bother buying it now.

                                                                                                                                              3. Have been doing a bit of this and a bit of not that. Not getting done what I had hoped today; that darn time change does it every year.

                                                                                                                                                Tonight's dinner will be much lighter than last night's - Chicken, Corn and Roasted Red Pepper Chowder. I have the makings of a salad with a few things from the crisper drawer, and *maybe* I'll make biscuits, although I don't need them. Or maybe I won't. Either way - it'll be freezer food for both me and Mom.

                                                                                                                                                1. Tonight we're having chicken breast stuffed with fresh basil, portabello, roasted red pepper, spinach and swiss. In a white wine (Vidal), artichoke, maple, balsamic, basil cream sauce. Served with egg noodles tossed in olive oil and garlic. Side dish is: roasted cherry tomatoes and aparagus. It sounds too rich, too complicated and full of calories, but it's delicious!

                                                                                                                                                  1. A friend we were supposed to brunch with is coming by for dinner instead. I'm making Japanese curry with assorted veggies from the crisper: carrots, eggplant, mushrooms, onion, green beans (if any are salvageable), a little rutabaga, and some Yukon golds. To go with: pork tonkatsu. We don't have tonkatsu sauce, though, so Lea & Perrins thick will have to suffice. And maybe some mango chutney. Hey, go wild!

                                                                                                                                                    To start, there'll be edamame, wasabe almonds, and spring mix with cucumbers and sesame dressing.

                                                                                                                                                    Dessert will be vanilla ice cream and mango sorbet. Maybe with strawberry coulis, if DH gets around to making it.

                                                                                                                                                    Beverages will be up to our friend. Port for afters.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      I'm so wanting to know what makes this curry - Japanese curry. I love curry and any ones I can learn to make I'm so grateful! Would you mind sharing please?

                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                        Japanese curry is milder and sweeter than some of the Asian curries you may be familiar with, and as well as smooth and thick thanks to its flour roux. Since this was kind of a last-minute meal, I used a prepared Japanese curry roux (Vermont brand) and doctored it up: http://www.house-foods.com/curry/prod...

                                                                                                                                                        I thought it was too salty and a little one-dimensional, so I added peeled, finely grated apple, a bit of honey, and a little bit each of mango chutney and ketchup. If those sound like weird additions, you should see the ingredient list for the curry roux.

                                                                                                                                                        The method is basically to lightly sautee your vegetables (often onions, carrots, and potatoes, but I used a wider assortment), then add water or broth and the prepared curry roux. Simmer until thick, then serve over white rice with what is essentially pork or chicken schnitzel (breaded in panko). Or, you can add meat to the curry directly.

                                                                                                                                                        Here's a recipe for making your own Japanese curry from scratch:


                                                                                                                                                        More info on Japanese curry: http://www.closetcooking.com/2008/03/...

                                                                                                                                                    2. Whatever the heck I want!! Mr. Gator's mom just left after a 2 week (!) visit. No more catering to her bland tastes and 1000th failing diet.
                                                                                                                                                      Thinking of picking up some Korean barbeque and plenty if beer that I can now drink out in the open :D

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: alliegator

                                                                                                                                                        Kick off those shoes and have a few for me. I know what it's like.

                                                                                                                                                        1. I smoked a rack of baby back ribs that I'd made a dry rub for, made cole slaw and we'll have some fresh crisp tender string beans. It's been a beautiful weekend of cleaning up the landscape, garage and big planters to be ready for the season, pruning clematis and flowering trees, etc.

                                                                                                                                                          Thoughts turning to grilling outside and shutting down the stove til late October once more.

                                                                                                                                                          1. OK...not for dinner but for brunch. Have been craving Shrimp and Grits and finally caved today. Made some cheese grits and topped them with the shrimp & sauce with a dash of tabasco. Perfect!

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: twodales

                                                                                                                                                              Yum. I've been wanting to try this for a while now. There are enough chi chi "soul food" places in D.C. that I should be able to find a decent rendition...I hope.

                                                                                                                                                            2. Tonight we had roasted pork loin I had rubbed earlier with a mixture of cinnamon, nutmeg, garlic, allspice and paprika. Sides of brown rice and sauteed haricot verts I bought yesterday at Costco. I also made a nice apple cake, the recipe of which did not include fat, just 2 chopped Granny Smiths, one egg, a pinch of salt, half a cup of AP flour, some cinnamon and vanilla, baked in a greased 9 inch pie plate (of course topped with some vanilla ice cream). If it doesn't call for fat you have to add it somewhere...lol.

                                                                                                                                                              1. I am making a couple of dishes off of Gina's Skinny recipes website.


                                                                                                                                                                I am looking forward to sinfully rich fried veg and luscious chicking dripping in a butter sauce. Ha! Not really.
                                                                                                                                                                I am looking forward to dinner though, and plan on making a simple butter lettuce and fennel salad as well. Going to pick one of my last Meyer's from the tree for the occasion.
                                                                                                                                                                And a lovely glass of French red for dessert.
                                                                                                                                                                Happy Sunday everyone!

                                                                                                                                                                11 Replies
                                                                                                                                                                1. re: rabaja

                                                                                                                                                                  Yum on that chicken francese! I will definitely be making that soon as well, it's one of my favorites!

                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                    oh man those cauliflower fritters look decadent! chicken looks yum too... going to ask the boyfriend to make all that for me (hey, he's back and loving to cook, so i'll keep on letting him!)

                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                      How did they turn out? I tried the lime Asian meatballs from her site, but they were pretty mediocre, so I've been wary of trying of other ones...

                                                                                                                                                                      1. re: betterbeheaven

                                                                                                                                                                        Just ok.
                                                                                                                                                                        This is the second and third recipe I've tried now, and I'm beginning to wonder if it's me or the recipes...people love the site, but I've been underwhelmed with all three recipes. -The first was a shrimp curry stir-fry.
                                                                                                                                                                        I think I'd rather just cook simply, without the low/non-fat adjustments, but I will try a few more recipes before I give up on Gina completely.
                                                                                                                                                                        I plan on giving a more detailed report of these two recipes tomorrow, with pictures.
                                                                                                                                                                        For now, it's time for my nightly glass of wine ;).

                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                          I think her site probably does have better, less fake healthy recipes than most, but as I follow the site more closely, I do notice that many of the recipes seem a bit on the bland side. I've been having good luck with a lot of Cooking Light recipes, though a good number of those aren't low-cal/low-fat enough for WW.

                                                                                                                                                                          1. re: betterbeheaven

                                                                                                                                                                            But if they're lo-cal but bland-tasting, couldn't some spices or herbs jazz them up?

                                                                                                                                                                            1. re: betterbeheaven

                                                                                                                                                                              BBH & Rabaja - CM (down below) posted this Cooking Light recipe, that clocks in at 6 pts for WW. She adjusted it, but I'm going to try it as is.


                                                                                                                                                                            2. re: rabaja

                                                                                                                                                                              oooh.. maybe that's the problem, Rabaja. we don't ever use the low/non-fat adjustments - we use full fat.... we just do small portions. i've lost weight doing this, but it is going to be slower going since they changed the WW program (but you've only known it as it is now). i don't believe in using low/no fat options, they just don't taste good.

                                                                                                                                                                              or maybe, rabaja, and i seriously mean this, maybe your own cooking is just so good that these dishes won't taste as good to you. I'm not fishing for compliments here, but maybe my BF and I are just at a different level of cooking (not as accomplished) because we've like what we've had from Gina so far. i mean, i certainly won't say it's the best food i've ever had, but it's usually pretty good. But i agree with you, don't keep doing her recipes too long if they don't do it for you - you have to really enjoy your food while doing this WW thing - so go back to your own way soon - just remember portion control - you'll do fine!

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                You know, it wasn't so much ingredients as it was methods. The recipe calls for dipping the horizontally sliced chicken in flour, then egg white, then sautee in a lightly oiled pan, etc. I'd rather just pound out a breast and saute it quickly, so it's moist and tasty. The egg created a weird layer (which was less noticeable the next day). The sauce was so weird, but I think I really messed that one up. The wine and stock evaporated so quickly, so I added water and it was just tasteless and insipid in the end. Then I realized I forgot to whisk in the BUTTER at the end.
                                                                                                                                                                                See, you're giving me too much cedit as a cook. I FORGOT THE BUTTER!
                                                                                                                                                                                I'll keep trying, it's been an adventure so far, and I can tell I've lost a few pounds.

                                                                                                                                                                          2. re: rabaja

                                                                                                                                                                            Thanks for the link, I see some meals I can really use--- ahem. I mean it, I need to lose weight let's face it and my dr. would love me to cut down on fat. I used to be so good at this! Oh well!
                                                                                                                                                                            I stayed awhile in her site looking around and a lot of her recipes truly look amazingly good. I must say especially that beef and potato soup- comfort food oh yes.

                                                                                                                                                                          3. Not a good dinner night at all tonight.....got stuck at work for an extra two hours (till 9) and hadn't brought any dinner..made an egg white omelet with 1 slice of fat free cheese, and a whole grain English muffin with reduced fat peanut butter, which staved off starvation, and that was about it.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: sunflwrsdh

                                                                                                                                                                              ow, oh, sorry, no good..... be better to yourself tomorrow! (although, truth be told, you'll feel good about yourself tomorrow.

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                You're right, Maria, I did feel good about myself today:) Was also happy with my scale! But I ate a lot better today.

                                                                                                                                                                            2. Not a jot of cooking tonight. Dad had 3/4 of a pot of my pork curry still left from last week so i froze most of it (too rich for him) but a bit of it will be part of my lunch tomorrow, along with the couscous i made this afternoon for lunches this week. So we ordered in pizza tonight. He didn't even want a salad.

                                                                                                                                                                              1. Houmous

                                                                                                                                                                                Lamb chops

                                                                                                                                                                                Bulghur pilaff

                                                                                                                                                                                Anything else I can find in the fridge & cupboards to make up a mezze.

                                                                                                                                                                                Leftover tarte tatin. Organic ice cream

                                                                                                                                                                                1. If it's Sunday, it's a funday of cooking. Someone made chicken paprikash, which caught my eye, but I had a freezerful of pork, so I made pörkölt instead. Browned some onions and garlic in duck fat with a little bit of bacon grease for, you know, the smokey flavor. Added a bit of tomato paste and let that caramelize together. Deglaze with a splash of white wine that went unfinished the night prior. In goes the browned pork, tons of sweet paprika, hot smoked paprika, Aleppo pepper and a dash of caraway. Simmer, simmer, simmer. Toss in some mushrooms and diced red bells and season to taste. Served with smothered collard greens a la cherylptw and some additional Bohemian dumplings or Semmelknödel if I get the chance today.

                                                                                                                                                                                  5 Replies
                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                    Wow. Does. That. Sound. GOOOOOOD! JungMann!

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        Christina, I vaguely recall you being a porkolt aficionado. What do you serve on the side? I heard pickles go well with porkolt, so I dug into my pickled green beans to make a side salad for my leftovers tonight and it was a surprising change of pace. And I really do need some inspiration to get out of the quick-cooking pasta/knoedel rut for the starch.

                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                          I think it's also delicious served over mashed potatoes. Spaetzle (or their Hungarian equivalent, nokeldy) are also a delicious accompaniment. You could also try bulgur, Israeli cous cous, or quinoa for a change of pace.

                                                                                                                                                                                          On the side, I think cucumber salad is good (in sour cream sauce, or just seasoned vinegar). Or a big green salad. Or how about carrot-raisin slaw?

                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                            Cucumber salad is definitely another of my stand by accompaniments. I think I'd like to try the nokedli -- I seem to have an unduly difficult time getting spätzle dough through my colander and into the water. Bulgur is also a choice very much tailored to my cabinet! Thanks.

                                                                                                                                                                                    1. Since I'd shopped at TJ's and etc., loaded up with lots of fresh veggies, my fridge beckoned for me to make a great salad. I don't know if was great, but it sure was good. I took chicken breasts, breaded them in Panko (first dipped in egg white) for some crunch, in place of croutons. I made a salad of arugula and fresh spinach. Cucumber, tomatoes (these were decent!) carrot, celery, and honey crisp apple. Dressing was bottled, and believe it or not Kraft makes a pretty good low fat Asian inspired dressing. Low fat sesame dressing with a sweet touch. The hot crunchy chicken was perfection on the bed of greens that lighty wilted from the heat. The apple, the cukes, all of it, really hit the spot, not sure if can be called a diet plate, but it felt like it.

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                                                        I love a good salad. Yours sounds tasty.

                                                                                                                                                                                        1. re: chef chicklet

                                                                                                                                                                                          i love the sound of this - did you bake the chicken "croutons"?

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            oh I just saw this, the salad was fresh spinach and arugula and yes it was tasty.
                                                                                                                                                                                            In place of croutons I used Panko to coat the chicken, so when I baked the chicken it had lots of extra crunch. All veggies, and the dressing were just perfect.

                                                                                                                                                                                        2. Friday was wild boar sausages, boiled potatoes in browned butter, lemon juice, and cilantro (the first time I tried these with browned butter, there's no other way to go), Ikea lingonberries, and butter lettuce salad with walnuts.
                                                                                                                                                                                          Saturday was chicken pot pie (v basic, just roast breast in the natural juice from the chicken roast stretched a bit and thickened with Wondra flour, S&P) and the same salad as Friday
                                                                                                                                                                                          (new iteration of same). Quick and light-ish after a Cantonese food blowout for lunch.
                                                                                                                                                                                          Sunday was Fuchsia Dunlop's mapo doufu* with leeks and ground pork instead of beef, leftover Sichuan pickled radishes, cucumbers and green onions in ginger, garlic, soy, black vinegar, and chili condiment. Intended as and was a good contrast with the Portuguese food we put ourselves around at lunch.
                                                                                                                                                                                          * The winner and still champeen of the recipes for this dish, tastes like it would in China. Kudos to Ms Dunlop for her staggering achievement.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            I've never had mapo soufu but I want to!!

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              Come on down! I love cooking Chinese.

                                                                                                                                                                                            2. re: buttertart

                                                                                                                                                                                              Retread of the chicken pie which morphs into chicken with dumplings when reheated covered (the biscuits get soft). Served with broccoli stems barely cooked (stir-fried) with olive oil and garlic, the pan rinsed out with red wine vinegar (for him) and the florets steamed in the micro (for me). mariacarmen - you are so right about the brocc - I couldn't get through my portion of the pie.

                                                                                                                                                                                            3. What to make what to make? Been asking myself this morning and looking for ideas... I have two beautimus avocados! So I'm thinking Mexican tonight.
                                                                                                                                                                                              A great guacamole, chicken flautas or quesadillas with some great cheese, lots of cilantro, serrano chiles, tomatoes, scallions, lime, and maybe some black beans... This is sounding better and better. I have pineapple that's ready to be cooked or made into bars... hmmm.

                                                                                                                                                                                              1. Polish sausage browned up with some onions, green peppers and other goodies. Peirogies--sadly the Mrs. T kind. I've got too much going on today to do anything scratch-made.

                                                                                                                                                                                                1. At work, and all I have to say is this:
                                                                                                                                                                                                  mariacarmen's Pernil recipe smells and looks unbelievable. It's resting on the counter and I'm dicing some of the crispycrispy skin to use instead of lardons on a spinach salad with a honey vinaigrette to go with todao's curtido recipe which is, as suggested, even better with a days' aging (but I wasn't brave enough to leave it unrefrigerated.) This is the first time I've made arepas, and I was skeert at first but they turned out to be really easy (I purchased the masa dough) and are crisp on the outside and soft and cheesy and masa-y on the inside. Black beans, tomatoes, corn and cilantro and onions with cumin and a little oregano; bubbling on stove. Bowl of limes, check.
                                                                                                                                                                                                  3x dessert bars baked yesterday and according to our scientific test research, they are all pretty darn good. And because it is birfdayday and I can't imagine birfdayday without CAKE, I picked up a good looking Tres Leches. And I'm eating dinner right here because Mr. is going out for manly food and an evening out. Enjoy your evening, y'all.

                                                                                                                                                                                                  14 Replies
                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Cooking, thank G-d I have it, is what keeps me sane. It's where I find my Zen and my focus, and at times like this it feels good to be needed. Birfdayday was a good way to re-focus for awhile. : )

                                                                                                                                                                                                    2. re: mamachef

                                                                                                                                                                                                      let me know what you think!
                                                                                                                                                                                                      i'm impressed by the arepas!

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        That pork shoulder was not only one of the most delicious things I have ever eaten, but it was stunningly beautiful; all rose and gold and crackly pink and brown. A slab came home with me to be worked into kraut/apple goulash sometime later this week. It had so many layers of flavor, but my absolute favorite part was that salty, crispy skin. Laid on an arepa with curtido they were pretty amazing. Going in the "standards" file, both there and at home, per request.

                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                          Could you point us to mariacarmen's recipe here on CH? Thanks!

                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            here you go, CM. (i just copied and pasted it from where I posted it on another thread for Mamachef a day or so ago):

                                                                                                                                                                                                            "i have NEVER marinated as the recipe suggests - but can imagine how much more incredible it would be.

                                                                                                                                                                                                            * 8 lbs picnic pork shoulder
                                                                                                                                                                                                            * 12 minced garlic cloves
                                                                                                                                                                                                            * 1/2 teaspoon black pepper
                                                                                                                                                                                                            * 1 1/2 teaspoons dried oregano
                                                                                                                                                                                                            * 3 tablespoons olive oil
                                                                                                                                                                                                            * 3 tablespoons white vinegar
                                                                                                                                                                                                            * 8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

                                                                                                                                                                                                            Prep Time: 1/2 day
                                                                                                                                                                                                            Total Time: 1/2 day

                                                                                                                                                                                                            1. Wash the pork shoulder. With a sharp knife, make 1 inch deep cuts into the pork.
                                                                                                                                                                                                            2. With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
                                                                                                                                                                                                            3. Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
                                                                                                                                                                                                            4. Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.). [this is not my direction; as i said, i've never marinated!, always too impatient!]
                                                                                                                                                                                                            5. Bake in pre-heated 325° oven for about 5 to 6 hours. Remove aluminum foil and bake at 375° for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
                                                                                                                                                                                                            6. Pork should be well-done and tender.

                                                                                                                                                                                                            i shred it and serve it with corn tortillas and a cabbage and jalapeno salad, maybe some diced mangos if you find good ones. some type of lemony/cumin dressing.

                                                                                                                                                                                                            i can't remember where i got the recipe - a google search will turn up tons, but this is the one i always use."

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              Not just me, darling. There's an entire houseful of cutiepies up in Berkeley who want to know what you look like. : ) Not to mention Rich, who came home and ripped me off for the skin off the chunk I brought home, and was standing there chewing it before I realized just what was going on. Needless to say, he loves it too - and remember, he's the one who got to watch those little porky dudes sit in that rub for a day....I really can't fault him; I was drooling in watchful anticipation too.
                                                                                                                                                                                                              Thank you for helping make birfdayday such a success!

                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                I must make the mcarmen version. Where's that curtido recipe at? Always looking for a good one of those.

                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  Don't know yet how to repost, but the title thread is "Uh-oh, the magical blackboard is up again and I need two recipes." And my gawd that stuff was good.

                                                                                                                                                                                                        2. re: mamachef

                                                                                                                                                                                                          Did you make the arepas with masa corn flour? I've always wanted to try to make these! But haven't been successful finding the corn flour, I have masa, but I understood its flour like,a finer grind. All those herbs, cheesy goodness and goodies sound delicious and you're making me hungry!

                                                                                                                                                                                                          1. re: chef chicklet

                                                                                                                                                                                                            chef chicklet, I was fortunate enough to find actual premade masa dough, not the plain masa. It was the one thing that made me feel like I had a prayer. All I had to do was blend it with some cotija cheese and some shredded Chihuahua cheese, and it was good to go once I'd patted them out. They were so delicious that now I'd like to try them at home making my own dough, but that's not something I'd attempt on a work-size scale: I had to make fifty of those bad boys! (It was worth it though.....crispy on the outside and soft and corny and melty and cheesy on the inside.....)

                                                                                                                                                                                                            1. re: chef chicklet

                                                                                                                                                                                                              Corn flour is difficult to find in my area as well. I was jealous when I read that mama could buy the *dough*.

                                                                                                                                                                                                              Okay, we did find the flour once, but I didn't trust the boyfriend's Spanish as he thrust the bag at me, saying, "Corn flour . . . yes, it is . . . Yes, I'm sure . . . CORN FLOUR." I regret that, because we never have time to go back to that shop. You can try all you like to make one from a recipe using masa harina, but it's nowhere close. I have read though, that you can take the harina and some AP flour, and put them into a blender to achieve a substitute. I haven't tried it yet though.

                                                                                                                                                                                                          2. I made a chicken, lemon, and olive tagine with this Cooking Light recipe as my jumping off point: http://find.myrecipes.com/recipes/rec...

                                                                                                                                                                                                            I thought it sounded a bit bland and incorporated ideas form this Williams & Sonoma recipe: http://www.williams-sonoma.com/recipe...

                                                                                                                                                                                                            I subbed bone-in chicken breasts for the dark meat. The spicing included turmeric, paprika, cayenne, black pepper, cinnamon stick, saffron, bay leaves, and ground ginger. I also added preserved lemon, fresh parsley, garlic, fresh ginger, olives, and a palmful of dried apricots and golden raisins. Skipped the cilantro.

                                                                                                                                                                                                            When the chicken was done braising in the oven, I removed it and reduced the sauce on the stovetop. Served over egg noodles, this was delicious and a nice change from the usual. It was also the first time I've made a tagine I actually enjoyed!

                                                                                                                                                                                                            Dessert: same as last night. Yum.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              that tagine sounds really good. thanks for that!

                                                                                                                                                                                                            2. Tonight I was really craving my sisters Chicken Heaven -a crockpot dish that is kinda white trashy, really simple and sooo good.
                                                                                                                                                                                                              Since I don't have a crock pot, and I need to count WW points, I decided I could do my own rendition and thus make it diet friendly. (It's not really unhealthy to begin with, just some added sugars I'm trying to avoid).
                                                                                                                                                                                                              I caramelized a medium sliced yellow onion, stuck them in my two quart staub, added three skinless, boneless chicken thighs and then pitched in 1 1/2 c of homemade chicken stock, 2 T of Hudson barbeque sauce (so good, and discontinued), a squirt of dijon and a splash of apple cider vinegar. I lightly salted and peppered, brought it up to a simmer and stuck the whole deal in a 350F oven for an hour and a half.
                                                                                                                                                                                                              The resulting chicken was shread-worthy, perfectly saucy and fantastic on an Alvarado whole wheat roll, crisped in the oven so it could stand up to the sauce, with a slice of mozzarella. Oh my goodness, it hit the spot.
                                                                                                                                                                                                              I had it with a handful of asparagus spears, and I don't think I'm kidding myself when I say it came in at around 8 points.
                                                                                                                                                                                                              It did feel like cheating, however. I don't care, I loved it, and I'm looking forward to the leftovers the next evening I work late this week.

                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                that sounds wonderful - and a cheat every now and then is GOOD for you.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Amen! We splurged on a little Edy's this weekend and it was wonderful. Had a hard time even remembering the last time I had ice cream.

                                                                                                                                                                                                                2. re: rabaja

                                                                                                                                                                                                                  yeah no kidding, I'd take that in a minute, sound very yummy.

                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                    that sounds amazing, and you're probably right, about 8 points with the bread and mozz. Is Hudson's barbecue sauce a tomato based sauce?

                                                                                                                                                                                                                    1. re: sunflwrsdh

                                                                                                                                                                                                                      Just checked, and yes, it is. Is that bad?
                                                                                                                                                                                                                      I put it in the WW calculator and it came up as 1 point for 2 T.
                                                                                                                                                                                                                      Next time I could try to use less (because there will be a next time, it was that satisfying-maybe with half a bun though;)), it's a pretty strong flavor.

                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                        Nope, not bad, I was just curious as to how I might replicate your recipe, since the Hudsons is discontinued, and wanted to try to get something close to it:)

                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                          I think any barebque sauce you like would work. I had the leftovers yesterday, so good.
                                                                                                                                                                                                                          My sister serves it with a lightly dressed green cabbage slaw. I think from now on I'll have it open-face (those rolls are 4 points, a half would be plenty), with a nice pile of slaw on top. She doesn't dress it with a mayo-based dressing, just whatever vinegar and a bit of olive oil and salt will do it. Lime juice is nice too.

                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                            you could even make tacos..... corn tortillas are only 2 pts. each.

                                                                                                                                                                                                                  2. Must.Go.To.Work.After.No.Sleep.
                                                                                                                                                                                                                    Thanksgiving Coffee's Fogbuster coffee is good stuff, damn straight, which is great because I'll be drinking it all the livelong day after a lovely little bout with insomnia. Today is Tuesday which ordinarily would be taco Tuesday, but after yesterday's Fiesta, something simpler is indicated. I mean a LOT simpler, e.g. garlic oven chicken with lemon (chicken, whole cloves of garlic, olive oil, salt pepper and lemon quarters, 350 'til done depending on amount being cooked.) Baked potatoes; butter, sour cream and s&p, easy peasy. Cold Broccoli Salad with balsamic and raisins; reheat the vegetarian components from last night, and done and done. At home, I'm thinking about a mushroom omelette with Swiss cheese; some crash hot potatoes; and a fruit salad, of which in this season is red grapefruit segments and sliced bananas marinated in orange juice with a squeeze of lemon.

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                                                                                                                                                                                                                    1. Last night's dinner was rack of baby lamb with a crust made with garlic, rosemary and olive oil paste (mortar and pestle), Dijon mustard, panko crumbs and s and p, creamed spinach and salad. Very spring-ish.

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                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                        Yum! and very spring-ish indeed. I'm going to put some lamb on my menus in the near future!

                                                                                                                                                                                                                      2. Ugh, tinkering with the dose of a prescription medicine that makes me totally lose my appetite as a side effect :( And it is lost for sure. Down 5 lbs in a week.
                                                                                                                                                                                                                        So, probably ice water with lime and some adult gummy vitamins. If I'm feeling spunky, maybe a tapioca pudding cup.
                                                                                                                                                                                                                        I keep looking over all the posts and great ideas you all have--maybe it will spark something for me :)

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                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                          Hope you feel better, alliegator. When I feel like that what helps is something like a baked potato, banana, or broth with sriracha. Take it easy.

                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                            i'll take some of that medicine that kills your appetite please. I know, it's easy to lose when you can't eat, but I have to have the stomach flu from hell to accomplish a 15 lb weight loss. I joke but I know its not fun at all...

                                                                                                                                                                                                                            I sure hope you feel better, any clues what the malady is? There's so many things going around now...
                                                                                                                                                                                                                            Get better!

                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              Feel better, allie. Maybe something like "white food" - plain chicken, rice, baked potato?

                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                :-( I hope you feel well enough to enjoy the weight loss when the medication is all done.

                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                  Take care alliegator. How about some plain potato stuffed pierogi w a little salt? Mint and citrus are also supposed to suppress nausea. . . Maybe some citrus infused chicken broth or some noodles w a bit of olive oil and lemon juice?

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    Thanks all for ideas! No malady here--just upping the dose of my daily migraine preventative. I'm told the hunger will return.
                                                                                                                                                                                                                                    Did bake up a potato last night and today I'm making pho at home. It's long and involved, smells like heaven and hopefully I will be unable to resist!

                                                                                                                                                                                                                                  2. I think I'm making the black bean chili tonight. It'll have to be soon, though, and only a quick soak for the beans, with a longer cooking time, as I've been occupied. By laziness. Laziness has kept me very busy.

                                                                                                                                                                                                                                    I have some fake sausage in the fridge (I've never used it before, just the soyrizo), so I am looking at it a bit askance. The brand is Go Lean. Which does not sound delicious at ALL. But I do have my usual four peppers to make a decent base to build upon, along with the onions, garlic, celery, tomatoes, hatch green chiles, and cilantro. The seasonings will be ancho powder, chili powder, oregano, cumin, and cocoa. The broth is a mix of mushroom and BTB beef, but I'll deglaze the pan with a hearty amount of Guinness (which is the last beer in the drawer . . . yeah, I don't know *looks innocent*). I have sour cream, limes, and sharp cheddar to go with, and I might make cornbread.

                                                                                                                                                                                                                                    And I accidentally bought regular Better Than Boullion, instead of the vegetarian. I'm using it anyway. Don't tell.

                                                                                                                                                                                                                                    1. Doncha just hate it when you go out to a new restaurant and you come home thinking that you could have cooked it at least as well and probably better. Such was tonight's meal in the city. But a great cocktail bar in the building - on the 23rd floor - fab views over the city's "red light" suburbs.

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                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          Beetham Tower? Great building - did you look down the hole in the floor? Great cocktails but agree about the food, and we always found the service to be pretty snooty too. Maybe they just didn't like grubby students dressed up for a night on the town!

                                                                                                                                                                                                                                          1. re: gembellina

                                                                                                                                                                                                                                            Yep, the Tower. Didnt spot a hole - and,as I'm generally terrified at heights I doubt whether I'd look down. Service in the bar and restaurant was fine - but then I'm sufficiently senile that folk are either not snooty with me or I just dont notice they are :-0

                                                                                                                                                                                                                                            You know the Rainy City then?

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Indeed, 4 years of uni there, came back down south in 2008. Why did no-one tell me to take an umbrella with me when I moved up there?!

                                                                                                                                                                                                                                              1. re: gembellina

                                                                                                                                                                                                                                                "Why did no-one tell me to take an umbrella with me when I moved up there?!"

                                                                                                                                                                                                                                                It's how we spot folk "not from round here".

                                                                                                                                                                                                                                        2. I better get to cooking cause its 4:00 and we like dinner by 6:00/ I'm thinking,
                                                                                                                                                                                                                                          Turkey picatta for dinner with lemon and capers, garlic and onions
                                                                                                                                                                                                                                          I picked up fat asparagus at the store today, yes oh so chubby, these will be terrific steamed
                                                                                                                                                                                                                                          I usually make an angel hair pasta with garlic butter and lemon and parsley and lots of parmesean. I can't decide. I have some TJs raviolis with sweet potato and a basil pesto....maybe save these for another day... they were so delicious when I tried them. Dessert. Pineapple bars with vanilla ice cream
                                                                                                                                                                                                                                          Have a wonderful dinner all!

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                                                                                                                                                                                                                                          1. re: chef chicklet

                                                                                                                                                                                                                                            Just wanted to give some kudos for the raviolis from Trader Joe's. What a great find. I think they're made with won ton wrappers which I've not cared, usually. They however worked really well, and the stuffing butternut squash was really good. Feeling the time crunch, instead of the basil pesto, I tossed the ravioli with some butter, lots of black pepper and grated parmesean. excellent. Might have to try to make these from scratch.

                                                                                                                                                                                                                                          2. Tonight we had baked salmon filet with cream sauce flavored with lemon juice, zest and Dijon mustard, topped with some freshly grated parmesan and penne topped with some of the cream sauce, and haricots verts. Pound cake for dessert.

                                                                                                                                                                                                                                            1. Dinner was a random affair thrown together post workout: spice-rubbed seared salmon, glazed carrots and sugar snap peas, sauteed broccoli rabe tossed with leftover sesame dressing, and some leftover egg noodles.

                                                                                                                                                                                                                                              I wasn't crazy about the salmon rub, which looked so nice in the photo: http://savour-fare.com/2010/04/08/sug...

                                                                                                                                                                                                                                              Overall, filled a hole, but nothing too exciting. The glazed veggies were good, I guess.

                                                                                                                                                                                                                                              1. Another long day at work (plus dealing with financial institutions). Got home late; had taken out a couple of chicken thighs. Sprinkled them with salt, pepper, and dried thyme, and seared them in a hot pan with butter. Removed them and tossed in some chopped shallots. When they had softened, added a Tbsp. or so of cognac and some white wine and reduced it a bit. Added the chicken thighs back into the pan, spooned some liquid over top, and finished in a 350 degree oven, basting occasionally.

                                                                                                                                                                                                                                                Sides were leftover basmati rice and broccoli.

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                                                                                                                                                                                                                                                1. I treated myself to a piece of tuna at Bryan's today. It's sitting in a bit of soy, mirin, wasabi and ginger for 15 minutes or so, while I wait for the brown rice to finish cooking.
                                                                                                                                                                                                                                                  I'm going to stir-fry onions, broccolini and oyster mushrooms simply and sprinkle everything with a good amount of togarashi.
                                                                                                                                                                                                                                                  Certain movies on the television are making me want a martini, but I am resisting.

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                                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                                    That tuna sounds great! And very WW friendly! Good for you for resisting that martini.way too many points in those!

                                                                                                                                                                                                                                                  2. Good Morning, y'all:
                                                                                                                                                                                                                                                    Ahhhh, hump day. So ready to be looking ahead to the weekend!
                                                                                                                                                                                                                                                    I've been serving some mighty meaty meals up at the frat, so today I'll cater to the vegetarians - not the vegans, who have the Eternal miso/veg soup and Not Dogs available to them. For the rest of the gang, it's spinach lasagna made with ricotta instead of bechamel sauce. I'll be serving it up with the usual suspects; garlic bread and a huge green salad with balsamic vinaigrette. At home, we did the vegetarian thing last night, which means that there needs to be a chunk of serious protein on the table. Mr.'s okay with vegetarian but at the end of the day, what he REALLY wants is meat, so tonight's indulgence is broccoli beef w/ peanuts, some plain rice, and some choi sum or whatever. And I'll be topping mine off with an Irish coffee made with Bushmills and unsweetened whipped cream.
                                                                                                                                                                                                                                                    All y'all have a great day!

                                                                                                                                                                                                                                                    1. This week so far: Spaghetti with shrimp, garlic, lemon, parsley and Aleppo pepper, and Buttermilk Roast Chicken from the "Essential NYT Cookbook". Lunch today was leftover chicken, feta and spinach salad tossed with a warm rosemary vinaigrette. For dinner tomorrow night for St. Patrick's Day, E's not a fan of corned beef so I'm planning a slow-roasted salmon over colcannon with a chive Irish/Kerrygold butter sauce.

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                                                                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                                                                        Spag with garlic and shrimp...yummy!

                                                                                                                                                                                                                                                        1. re: Rubee

                                                                                                                                                                                                                                                          Spaghetti with shrimp, garlic, lemon, parsley and Aleppo pepper

                                                                                                                                                                                                                                                          YUM, Rubee! Love this idea - got a "recipe"?

                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            Thanks twodales!

                                                                                                                                                                                                                                                            LindaWhit: Quick and easy. I use a lot of butter and garlic so you can cut down.

                                                                                                                                                                                                                                                            For 1/2 lb pasta for the two of us:

                                                                                                                                                                                                                                                            Cook equal parts butter and extra virgin olive oil (I use 3-4 TB) over medium-high heat until it's golden brown. Add minced garlic (I use about 6) and shrimp. When shrimp are cooked, add the juice of one lemon and Aleppo pepper to taste, and a spoonful or two of pasta water. Remove from heat. Meanwhile, cook pasta until just under-done. Drain, add back to the hot empty pasta pot, and pour shrimp and garlic sauce over, stirring to coat the pasta and let it finish cooking for another 30 seconds or so in the sauce. Toss with a handful of minced minced parsley.

                                                                                                                                                                                                                                                            1. re: Rubee

                                                                                                                                                                                                                                                              THAT is super-simple. Love the idea of the Aleppo pepper to add a bit of a bite. Thanks!

                                                                                                                                                                                                                                                          2. re: Rubee

                                                                                                                                                                                                                                                            Not to overwhelm you, but can you tell me more about the salmon if you get a chance?

                                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                                              Sure! It's actually a low-fat technique from a past COTM - brush a baking dish with just a little olive oil and then slow-roast fish over sprigs of fresh herbs (I usually use dill or thyme) at 275 degrees. Sometimes I use more herbs on top and/or slices of lemon. Depending on how thick your fish is, it can take 15-30 minutes or so.

                                                                                                                                                                                                                                                              Details and pics here:

                                                                                                                                                                                                                                                              1. re: Rubee

                                                                                                                                                                                                                                                                I'll give this method a go very soon. I bake fish quite often, but always with heat higher than that, and can't wait to try salmon this way. And I like how this buys one a bit more time to get the rest of the meal together. Thanks, Rubee.

                                                                                                                                                                                                                                                          3. A new thread up & running


                                                                                                                                                                                                                                                            See y'all at WFD Part 78

                                                                                                                                                                                                                                                            1. hhhhhhhhhhhhh. repurposed the apanados for my dad's bad dentures into yet another "chinese" fried rice. they had been too tough to eat whole, but chopped up were fine. added fried potatoes to the mix. he loved it! whatever works. tomato and avo salad. he was happy, watching and commenting vociferously on some tennis match on the tube.

                                                                                                                                                                                                                                                              me, i'm off to mac-n-cheese resto with a friend (no, not mamachef, THIS TIME)! SOOO not ww pts. friendly, but i'm going to try to use a modicum of restraint. or not. girl's gotta LIVE.

                                                                                                                                                                                                                                                              1. Tuna noodle casserole - which from now on I will only make w/ shitake (sic?) mushrooms cuz' they are that freakin' good.

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                                                                                                                                                                                                                                                                1. re: JerryMe

                                                                                                                                                                                                                                                                  One of my fav comfort foods. I'm the only one in the family that will eat it but it has to have potato chips on top! I don't usually eat potato chips so that's a little odd I guess...

                                                                                                                                                                                                                                                                  1. re: JerryMe

                                                                                                                                                                                                                                                                    Tuna noodle casserole is on my waitlist for Lent. How do you make yours?

                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                      Nothing fancy. Just the old Campbell's soup, tuna, maybe a bit of chopped onion, milk to thin if needed, chips on top. I know some folks make a white sauce or fancy it up but this is kiddie comfort food for me and I like it just as it is. I cook from scratch usually but this is one exception where I use a packaged product.

                                                                                                                                                                                                                                                                      How about you? do you make it differently?

                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                        I linked to Harter's post with the new thread link. :-)

                                                                                                                                                                                                                                                                    1. I would make a Lemon - Herb Chicken Field Greens with Dried Cranberries, Lemon Herb Chicken / Mushrooms and Pepper Jack Cheese.