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What's for Dinner? Part 81 (OLD)

Mariacarmen’s flower made us quite lively, and we’re onto another chapter in our kitchen adventures. We’re all either cleaning out the freezer for those last stews and braises, or being tempted by the emergence of a season’s new offerings. To paraphrase Harter’s, our communal table is always full of beautiful meals, and even better company. So, what’s for dinner?

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  1. I've always thought that there was some sort of an unspoken rule that the thread-starter has to post their dinner. I warn you, it is lackluster.

    The boyfriend has requested tuna melts again, seemingly enchanted by the magic I worked with this sandwich a week or two ago. Seeded rye bread (spread with mayo instead of butter for the frying), a simple tuna salad, extra sharp cheddar, and a judicious smear of brown mustard, served with tater tots (with spicy mayo). We will have a salad first (she said defensively). Eh, on to more ambitious things tomorrow.

    8 Replies
    1. re: onceadaylily

      i adore tuna melts. Yours sounds delicious! And seriously? Screw the salad.

      1. re: rabaja

        I was just craving a tuna melt on Saturday, while I was violating two of my grocery shopping rules....1) Don't shop on Saturday and 2) Don't shop when you're hungry
        So...I came home and made some...lightened up version:
        can of water packed tuna...mixed with a few sliced green pimento stuffed olives, and some pickle relish, and fat free mayo...just a tiny bit, to moisten. Spread on whole grain light english muffin halves, topped with grated cheddar ( again, small amount, about an ounce) and microwaved 45 seconds till cheese melts. They were excellent for a light lunch.

        1. re: sunflwrsdh

          Ha Ha - I have to give you some joking Sunfl - If I wasn't hungry I certainly wouldn't be at the grocery store - That's probably only funny to me. I agree on the shopping on Saturday, unless it's when they open the doors. That's when I'm usually there.

          Tuna melt sound great - I'm having for dinner, leftovers. . . . Which I seriously wish someone else would come in and relish.

        2. re: rabaja

          me too, Rabaja! especially on rye. yum...

        3. re: onceadaylily

          We had spaghetti carbonara -- and we made fresh spaghetti for it. I used the Cook's Illustrated Best New Recipes version but added some frozen peas at the end, and served it with a light salad. Everyone was happy, and we have leftovers for lunch tomorrow.

          1. re: vanillagrrl

            I have only recently tried carbonara...don't know why, but never had it before, and I loved it! Sounds like it would be even better with peas, which I also love.

          2. re: onceadaylily

            We love tuna melts, they're a frequent quick meal around here. We both love them with American cheese or sharp cheddar nothing else, just the tuna salad and cheese melting together on crusty whole wheat bread. Forgot to mention that sometimes we both stuff pickled jalapenos inside the sandwich for crunch and a bit of piquant spiciness.

            1. re: onceadaylily

              This is so funny. Hadn't had a tuna melt in months and just fixed one Monday night! Mine is fashioned after a long gone and missed restaurant in Madison, WI. I add chopped carrots, raisins, sunflower seeds, celery seed, dried mustard, fresh ground pepper to canned tuna and just enough mayo to make it moist. I saute some mushrooms, put them on a piece of bread or english muffin, you can add a slice of fresh tomato (best in season) topped with some good, aged, preferably WI cheddar and then broil until the cheese is bubbly. Love the idea of serving with tater tots!

            2. We have been freezer dumping too. Had freezer chile verde for lunch and have been making bread pudding from bread hunks I stashed in the freeze.

              Tonight we are having what I like (but everyone else hates) to call Geese Poop on the Snows of Wisconsin. I usually make it during football season because it is manfood, but tonight we are having guys over to the house - one of which adores Geese Poop. Sooo... It is a casserole with vinegared mashed potatoes, kielbasa, onion, swiss chard all covered with cheddar. The name fits it perfectly. It is really good, but vile to look at. 6 men, one woman, 3 big casseroles. I swear there won't be ANY left.

              Kielbasa and chard from the freeze! Woopy!

              6 Replies
              1. re: Sal Vanilla

                That sounds like something we'd like, Sal. Are you using white vinegar in the potatoes, or red? (And it *is* really good to have you back as well. You'd ducked away for a little while.)

                Today, the boyfriend insisted on buying popsicles. When I protested, he said, "MAKE it work." I said goodbye to two out of four of the ice cube trays.

                1. re: onceadaylily

                  Thanks! I use white. The recipe sez apple cider vinegar, but I ran out so I used white and it tasted just as good.

                2. re: Sal Vanilla

                  That actually sounds tasty, except for the name of course!! Do you layer it or just mix it all together with the potatoes? I adore football food, I love to watch it to, Go Packers!

                  1. re: Phurstluv

                    I layer it. Mashed potatoes as the snow on bottom and then I mix kielbasa, onions (fried) and then add chopped greens (usually chard) tot he pan and cook it and layer all that on the potatoes then pile it down with cheddar and bake it off. I usually add vinegar to each layer (like butter and vinegar to potatoes and also vinegar to the saute of the poop part. Only the cheese is vinegarless. It is SO UGLY, but it is the sort of thing everyone eats til it is gone. I made three pans and there was NONE left. O I N K !!!!

                  2. re: Sal Vanilla

                    that sounds soooooooooooooooo good......

                  3. A leftover kosher chicken breast and some additionally bought organic pork loin will be sliced and go into a stir-fry with a chopped Scotch bonnet (yowzah!), onion, garlic, green beans, and a red bell pepper. Maybe I'll make some Chinese noodles with it. Oh, the excitement '-)

                    1. Chicken with maybe fewer than 40 cloves, but maybe not by much, plus rice and broccoli. Nothing fancy, just something good.

                      2 Replies
                      1. re: roxlet

                        A "nothing fancy, something good" dinner is always a good thing. :-)

                      2. Santa Fe chicken, or at least that's what the recipe says. The only thing resembling Santa Fe is the can of Hatch chiles I pitched in. I'm pretty sure they'd use some flash frozen hatch chiles in good old Sante Fe. Didn't get around to doing those last year.
                        Anyway, it's in the oven, so it's a done deal. There's black beans, home-canned tomatoes, frozen corn and cumin and cayenne keeping the chicken thighs and chiles company.
                        With bulgur and some mixed greens (arugula, frisee, watercress and radicchio courtesy of a work gig) it will be dinner.
                        I really hope it's good because I think I have about 8 cups of the stuff.

                        1. Nothing special tonight, I realized halfway through the morning that I didn't take out dinner to thaw so I improvised with a frozen Trader Joe's special. And olus I was extra ambitious with lunch, making my own chicken enchiladas with the rest of the roast bird, and some black bean refired beans I had leftover and tried to make a layered bean dip with. Didn't matter, just added some Mexican tomato sauce and lots of cheese, corn tortillas in the back of the fridge. It actually worked and was a decent lunch.

                          But back to dinner. The boys like TJ's BBQ Teriyaki chicken, which is super easy. I rarely nuke the main course of my meals, the veggies or starch, yes, or sometimes to defrost, but not cook. But this one's a no brainer. Made some rice with ginger & stock for the boys, steamed some green beans and topped with butter & ginger mandarin dressing and that was it. My own plate was a plate of salad greens, with the bbq chicken, some green beans and slivered almonds.

                          1. Home made pizza, which I assembled by rolling out my husband's home made whole wheat pizza dough very thin, and then topping with plain old Tutorrosa canned tomato sauce, sliced onions and black olives, some julienned Italian cold cuts (dry salami, genoa salami, and cappicola) that I had in the freezer from making an antipasto a while ago, and a mixture of fat free mozzarella and 2% mixed italian shredded cheese. Big tossed salad on the side, and a glass of Chianti. Skinny Cow ice cream sandwiches for dessert ( which are really pretty good!)

                            1. The BF made meatloaf out of the leftover ground beef and sausage i had from the Prudhomme one i made for my dad. (didn't have the heart to tell him I'd had a ML sandwich last night with the leftovers at my dad's last night!) He served me judiciously - a 3-1/2 oz slice, 2 tbls mashed potatoes, 2 tbs gravy on taters and loaf, salad, steamed green beans garnished with a few of the very crispy skins of the potatoes he roasted! V. pts friendly, and totally satisfying! He has a lot of time at home right now, so i think he'll be doing a lot of the cooking during the week, and I'll be back on board weekends.

                              4 Replies
                              1. re: mariacarmen

                                That BF of yours is one thoughtful guy. I love that he measures your food for you, so cute.

                                1. re: rabaja

                                  it really is very sweet. and although he's not the kind to give a whit about my weight, albeit insofar as it makes ME unhappy. he does hate the "don't touch my stomach!" thing, so he does have a vested interest!

                                  1. re: mariacarmen

                                    *he does hate the "don't touch my stomach!" *

                                    That gave me a good laugh this morning. I'm glad I'm not the only one who says that.

                                2. re: mariacarmen

                                  Both the meal and the man sound amazing! I love it when my husband stays home for awhile and cooks.

                                3. I picked up a few yummy mini bagels from a Jewish deli today. That will be breakfast tomorrow but I will grill them in butter (frying pan) rather than toast them. While I was there I picked up a corned beef sandwich for a friend recuperating from hip surgery. He was very happy to have the sandwich and stack of DVD's I dropped off for him. I had a Dr. Brown's Diet Black Cherry. One of the few diet sodas that doesn't taste diet.

                                  Tonight:Chicken breasts sliced thin, braised with shallots, mushrooms and white wine plus some herbs thrown in. Little goat cheese and leek souffles and a blackberry and apple tart. A few spuds for the man. The souffles and the tart were the winners tonight. (Bill Granger recipes.)

                                  3 Replies
                                  1. re: twodales

                                    I was thinking as I read this..I want some of the little goat cheese and leek souffles and the blackberry and apple tart. Will try to google the recipes, thanks:)

                                    1. re: sunflwrsdh

                                      Here you go sunflwrsdh. I got these out of a magazine but found them online for you.

                                      http://uktv.co.uk/food/recipe/aid/642687 I didn't double bake these but it's nice that you can make them ahead!

                                      http://uktv.co.uk/food/recipe/aid/642337 His recipe is actually for a plum tart but I substituted tart apples and blackberries since plums are not in season here.

                                      I like his recipes. Good flavors but not overly complicated. Hope you like them too. They might be from Bill Granger's book called Bill's Basics.

                                      1. re: twodales

                                        Thank you so much, twodales. I will definitely be trying both of these soon!

                                  2. Tonight I threw together a salad out of lightly grilled radicchio, mesclun greens, juilenned apples, shaved carrots and toasted pecans with a apple vinaigrette then it was on to chicken noodle soup made with thick egg noodles. Made crispy garlic slathered crostini to dip in the broth.

                                    3 Replies
                                    1. re: Cherylptw

                                      Sounds really good. If I make soup for my husband he wants to know where the rest of the meal is...

                                      1. re: Cherylptw

                                        that sounds fabulous, really health-giving and tasty.

                                        1. re: Cherylptw

                                          wow, everyone's dinner sounds better than mine. Love the sound of your salad and I will be making chicken noodle soup next week.

                                        2. Last night was mustard chicken served with polenta that had fresh sweetcorn in it.
                                          Tonight is polenta pizza - a mediterranean version and a spinach & feta version - with the leftover spinach being turned into creamed spinach.

                                          1. Tonight is Simon Hopkinson's spinach and coconut dal, with some shop-bought naan breads. His recipe ends with "Tether the duvet to the bedposts, this is extremely windy"...

                                            1 Reply
                                            1. Last night - Chicken sausage with garlic, onions, olive oil and broccoli served with Rigatoni and homemade bread……

                                              This evening is homemade burgers (a splurge to comfort food)

                                              Thursday - slow cooked pork roast with paprika (lots), onions, bell peppers, cayenne, and crushed tomatoes cooked for hours in the crock pot served over white rice with a dollop of sour cream and some hot sauce….. damn yummy

                                              1. Tonight - fennel, prawn & lemon risotto.

                                                Tomorrow - another brown gloop meal from the freezer. Although, as it's pork hotpot, it's more beige gloop. With whatever needs using up in the vegetable rack.

                                                And then I'm off to France and Belgium for a few days - some walking round the Great War battlefields, some (hopefully) nice eating along the way.

                                                7 Replies
                                                1. re: Harters

                                                  "hopefully"???? my impression of France (been there only 3 times) is that you can't open your mouth without eating a nice meal there! Enjoy your traipsing!

                                                  1. re: mariacarmen

                                                    I go to parts of France where it's easier to get not very good food than it is to get good (seriously - the best food will be the UK meals near the ferry port at either end of the trip)

                                                    1. re: Harters

                                                      I believe we had some good meals in Normandy but it was mostly seafood. Had an awful daube in Provence...it reminded me of wallpaper paste. Definitely gloop. Your trip sounds very interesting. I hope it's a success.

                                                      1. re: twodales

                                                        Fear not, mes amis, I shall not starve. Even in the deepest Picardy, I can sniff out restaurant doing a decent ficelle picarde or steak salade. And I know an absolute belter of a Moroccan in the town of Albert.

                                                        1. re: Harters

                                                          So you'll be farther North. I believe both my grandfather (WW I & WW II) and my dad (WW II) fought there...

                                                          1. re: twodales

                                                            Yep - only about an hour from the Channel coast.

                                                            In truth, always interesting to eat the food - because the produce is so similar to the UK - and see how they do it different.

                                                  2. The boyfriend and I were picking up a few little things at the local big box store yesterday, and he was overtaken with longing for lasagna. At first, he said white lasagna, and I was fine with that. But then he remembered that we had some fake soy Italian sausage in the fridge, and now wants me to make MY lasagna, but with fake meat. I have quite the heavy heart over this. Bolognese with fake meat. Bolognese with soysage. I'm blushing right now. If my stepfather heard me use the words 'Italian' and 'soy' in the same sentence, he would cease to tell me any more stories about how his grandmother spent all of her Saturdays making gnocchi for the family. When the boyfriend asked me if we could use extra cheese, and maybe even some CHEDDAR, I said, "Can we stop calling it lasagna now?" and the guy stocking the dairy case laughed.

                                                    So, we're having . . . soysage pie for dinner, and I'm going to find out what happens when you simmer soysage for hours. I'm going into it fairly certain that it isn't going to give my sauce that satin finish that lets one know when it is *done*, especially since I am going to be using vegetarian BTB broth, mixed with a few Telma mushroom cubes, instead of chicken stock. But I have the ricotta, spinach, mushrooms, and will make a very nice bechamel. I'll give the sauce the same care I would using the 50/50 mix of sausage and ground beef that I favored in the past, and use the same carefully diced garlicky mirepoix, and do my best to make the boy happy. There will surely be red wine to go with. And I did veto the cheddar.

                                                    You know, if you say soysage out loud, you sound just like one of the Three Stooges.

                                                    18 Replies
                                                        1. re: onceadaylily

                                                          ROFL!! Totally know what you mean!! It's heresy, soy in Bolognese!! I think they cut off body parts for that in Italy!! The nerve!!

                                                          1. re: onceadaylily

                                                            Very chuckleworthy post. I deem you an Old Country Food Pervert.

                                                            1. re: Sal Vanilla

                                                              Baaaaaaaahahahahaha! And she's not the Onliest One!!
                                                              Happy. Just now, neighbor knocked on the door with a jar of cauliflower/cheese soup that she made with smoked cheddar, and it looks great; totally pureed, totally do-able. I think she also felt bad for Mr. because she brought him a clamshell of brisket from the local bbq joint, along with some beans and potato salad.
                                                              Beats the hell out of the "roth" I was planning on.

                                                                1. re: mariacarmen

                                                                  Everett and Jones...........not my favorite, because it's too classy, if you know what I mean. Tooooooo refined. But his dinner worked for him and it was sooooo nice of her.....
                                                                  Yo, you've been so quiet.......we gotta Saturdate still?

                                                                  1. re: mamachef

                                                                    E&J - they still use grape jelly in the BBQ sauce?
                                                                    M used to walk down to San Pab from our place to collect BBQ...

                                                                    1. re: buttertart

                                                                      Yes they dooooooooooo! Midwestern to the core! And cloth napkins! And good bread! And a gentle setting! And no smoke in the air!
                                                                      These things just. aren't. right. But Rich really really did like the bbq. Me, I'm all about Flint's (remember Flint's?). Best sauce evers. Every now and then they pop up in a store front somewhere else, but it only lasts a month or four.

                                                                      1. re: mamachef

                                                                        Flint's was great. OH yeah, E&J at Jack London, right? We ate there a few years back, not so hot. The San Pablo location wasn't swish, not much can be in a converted gas station...

                                                                        1. re: buttertart

                                                                          hah- didn't know it used to be a gas station!

                                                                          1. re: mariacarmen

                                                                            We lived in Berk appx 100 years ago...

                                                                    2. re: mamachef

                                                                      Ok, but the one on San Pab in Berkeley is NOT refined, there is just Momma and the boys and orange tile and grease and smoke and i LOVE it! That's the only E&J's I've been to, actually. I had Flint's a couple of times before they closed down (had just moved up here) and yeah, they were pretty great. i ADORE E&J's potato salad, tho, smothered in extra spicy sauce. I didn't know about Flint pop-ups!

                                                                      1. re: mariacarmen

                                                                        Maybe "pop-ups" was the wrong phrase to use. I think what happens is, they get some money together, open another place, manage it poorly, and let it go. Trouble being, BBQ's EXPENSIVE for the areas the local bbq masters tend to set up in: East/West O, MLK past 40th headed downtown, Market in Oakland, etc. The local economy can't support them, and they can't generally afford to upscale their choice of location, and they go under pretty fast. And they still, Still, STILL refuse to sell extra sauce. They think people would have it analyzed and frankly if I knew where to do such a thing, I just might.
                                                                        Yeah, it was the JLS ed. of E&J that we visited. The one on San Pablo is definitely more us-style. I like my bbq Gritty, baby. And JLS doesn't qualify, except for the Coolest Bar in the World. : )

                                                              1. re: onceadaylily

                                                                Sad, very sad. You are very tolerant of said bf!

                                                                1. re: roxlet

                                                                  Actually, I was thinking how handy it was to blame the omnivore of the house for this tragedy. ;) I might have to bend my rules and give him a meat-based dinner once a week to enjoy solo. It's starting to seem as if that is in everyone's best interest all around: me, the bf, and the witnesses on WFD.

                                                              2. Last night my new Japanese friend brought over her mom's chicken stew.
                                                                It was so delious and so nice of them to think of us AGAIN! I was explained to that it's not a meal you'll find on any Japanese menu, although a common dish in her mom's home when she lived in Japan. The stew has lotus root, chicken, large shitaki mushrooms, Japanese potatoes, snap peas, carrots, burdock, and pieces of something I have no idea what it is, but it has a very chewy texture (which is a texture that I love by the way!). The sauce has a smokiness about it, different like nothing I've ever had but very delicious and warming!. Lotus root is nothing like I expected it to be, almost like a potato, starchy but one of the roots that takes on the flavor of this stew. Lotus is so pretty when sliced that its quite lovely to see in the bowl. Eaten with rice, and a salad, it was a delicious warm stew for a cold day.

                                                                I'm so appreciative and humbled they want to share their family recipes with me!

                                                                3 Replies
                                                                1. re: chef chicklet

                                                                  I love lotus root. It has the nicest biteyness. That stew sounds quite delicious.

                                                                  1. re: buttertart

                                                                    Did I mention the fresh bamboo shoots/ quite wonderful.
                                                                    I'm curious to find out what the smokiness is from.

                                                                    1. re: chef chicklet

                                                                      I would be too. We recently had a couple of dishes at Szechuan Gourmet in midtown Manhattan that had bamboo shoots that had been smoke-dried and reconstituted in them - gave the dishes a nice smoky taste that sort of thing sounds way too rough and tumble for Japanese cooks though.
                                                                      I'd love to learn Japanese home cooking this way, lucky you are!

                                                                2. I made something I don't completely remember from an OLD episode of "Great Chefs of Chicago". It's clams, mussels and shrimp cooked with EVOO, chopped parsley, chopped garlic, splash of white wine, and some lemon juice cooked til the clams & mussels open then served with a splash of pasta water over linguine or fettucine topped with some grated parm. I added some chopped fennel in the beginning. Came out pretty good. Plus, it's quick!

                                                                  1 Reply
                                                                  1. re: RAGHOUND

                                                                    One of my favorite dishes. I had this at least three times when I was visiting Italy.

                                                                  2. Comfort food tonight as it is still chilly here. Skagen toast. (North sea shrimps on toast). Swedish meatballs. Lingonberries. Tiny boiled potatoes with dill. Sauteed cabbage? Leftover Blackberry and apple tart.

                                                                    1 Reply
                                                                    1. re: twodales

                                                                      Swedish meatballs are going on my menu for next week. I use my husband's Swedish Nana's recipe which calls for leftover mashed potatoes, and I am making roasted garlic mashed potatoes on Sunday, so will plan some leftovers to use.

                                                                    2. On this almost-April day, we will grill some nice veal chops and I am planning on doing something with the baby artichokes I bought. Maybe some sort of stewy thing or maybe an artichoke risotto. I love, love, love artichokes!

                                                                      18 Replies
                                                                      1. re: roxlet

                                                                        Marcella's artickoke and potato gratin (in Classic Italian I, I think) is great...

                                                                        1. re: buttertart

                                                                          They're really small. Would that work?

                                                                          1. re: roxlet

                                                                            Too nice for this, you can use the bigger ones for it.

                                                                            1. re: buttertart

                                                                              I think I am going to make the recipe for braised baby artichokes from Gourmet Today with shallots and white wine. I think that will go well with the veal chops.

                                                                              1. re: roxlet

                                                                                Absolutely, keep that gratin in mind for the big ones.

                                                                                1. re: buttertart

                                                                                  I will. I love gratins, and we basically only have it once a year at Xmas. Maybe this would be something to make for Easter...

                                                                                  1. re: roxlet

                                                                                    That's when we normally have it, with a leg of lamb. This dish looks gorgeous in a low-key way when it's done, all bronzey-gold.

                                                                          2. re: buttertart

                                                                            My son's friend wound up joining us for dinner (he ate 3 veal chops! Teen-aged boys, what can I say?), and in order to stretch the artichokes, I decided to do the risotto. First I braised the artichokes (which I had cleaned and cut into quarters) with some shallots and chicken stock. Then I made the risotto and added in the cooked artichokes towards the end, but before the parmesan. I made a ton, because, well, two teenaged boys who are both athletes, and then, as we were eating, I remembered that this teenaged boy does not like cheese very much. He politely ate a few bites, but we had a lot left. It was really delicious though!

                                                                            1. re: roxlet

                                                                              That sounds super. Maybe it wasn't the cheese, maybe he was chock-full of veal!

                                                                              1. re: buttertart

                                                                                No, it's the cheese. I once tricked him into eating cheese sausage from Arthur Avenue, which he loved, and still loved after I admitted it had cheese in it. But still he's not as bad as another of my son's friends who will even take the cheese off pizza. No, the two extra veal chops came after the no-go on the risotto.

                                                                                1. re: roxlet

                                                                                  Crikey! That's one dislike I don't think I've ever run into.

                                                                                  1. re: buttertart

                                                                                    The father-in-law won't eat cheese. That said, it is easier and quicker to think of things he will eat than those he won't. Mrs H and I vividly (and depressingly) recall him once saying when he was coming to dinner that we shouldnt give him "anything exotic - like green beans".

                                                                                      1. re: Harters

                                                                                        Funny Harters! I'll have to remember that line.
                                                                                        My husband surprised me last night by wanting to try the Skagen Toast. He is not a seafood lover. I think it looked so appealing stacked neatly on top of the butter sauteed bread squares with a bit of dill on top...no roe on his...that he couldn't resist. It reminded him of his days on the Wirral and eating the North Sea prawns at some local spot.

                                                                                        (Small) Victory!!! There is hope!

                                                                                        1. re: twodales

                                                                                          Ah, if he's been eating his seafood on Wirral, then he must know Morecambe Bay potted shrimps. There are times when I think my reason for being on this planet is to eat potted shrimps.

                                                                            2. re: roxlet

                                                                              I vote for something stewy and greque-ish. Oh yum.

                                                                              1. re: roxlet

                                                                                I saw some pretty stews involving artichokes over on Saveur. I was cruising their slideshows for ideas for dinner. And I am bored. Anyway, there were two with lively artichokes poking out of the stew. I cannot get artichokes yet. Lucky you.

                                                                                And don't veal chops sound good right about now.

                                                                                Baby artichokes intimidate me.

                                                                                1. re: Sal Vanilla

                                                                                  I'll check out Saveur! Thanks Sal (and vanilla was my favorite flavor growing up!).

                                                                              2. Tonight I am having pasta! Why the ! you ask? Well, my man and his friends went to the grocery this morning for their trip to the "Out West Camp" (which is a piece of land we have with 2 other couples which has an off grid - um - shed on it). They stopped back by the house to pick up a soldering iron, the generator, the dog and to drop me off a PASTA BOAT! Like the kind you see on TV! I am so excited to have a TV gadget.

                                                                                But what sorta pasta shall I have? Today's big question! I have no vehicle (they took it) so I will be making due with what is on hand.

                                                                                I counted my chickens before they left. I felt a little better when I saw what looked like a 20+ pound prime rib with a GIANT fatcap on it laying in the back of the SUV. That should feed them for a while. I do wonder how they will cook it. The oven out there is really small. They were very secretive. I hope they do not burn themselves. I saw a case of liquor. I hope they keep my dog out of the fire. She likes to retrieve food from it while it is still hot. She loses it when burning animal fat is within reach.

                                                                                Oh well. In any case I am alone and will be carbo loading with my PASTA BOAT.

                                                                                Simple pleasures folks!

                                                                                2 Replies
                                                                                1. re: Sal Vanilla

                                                                                  Lol, lol! Everyone had anchovies, garlic, olive oil, breadcrumbs and parsley. You have lots of options!

                                                                                  1. re: Sal Vanilla

                                                                                    Hilarious, Sal. I have no idea what a pasta boat is, and I can't wait for google to show me.

                                                                                  2. I'm craving salmon today, which the man unfortunately is not fond of. So I'll be making two different things for us tonight - my salmon filet will be smeared with some leftover sriracha mayo and thrown under the broiler.

                                                                                    My man will get some thinly sliced, paprika-dusted pork loin, red bell pepper & shiitake mushrooms (leftover from last night's stir-fry shenanigans), sautéed and then finished with a sploosh of wine and heavy cream, served over some linguine fini. Side will be a mixed salad with baby roma tomatoes, radishes, and a garlicky sour cream dressing.

                                                                                    10 Replies
                                                                                    1. re: linguafood

                                                                                      I'd be happy with either of those choices!

                                                                                            1. re: buttertart

                                                                                              Oh, I do! But I like the prep of the man food more right now. :-)

                                                                                              1. re: LindaWhit

                                                                                                Pffffhhhh. Ladies, the salmon will be delish, regardless of the little love it will get in comparison to the loin (or the man, for that matter). It's wild King salmon, a sliver of a slice, and I've heard mayo being used for baked/broiled fish on these boards so many times, I figured that'd be a great use for the sri-mayo that's been vegging in my fridge since the last time I made calamari.

                                                                                                I also got myself some sugar snaps that will be nuke/steamed and then tossed with some fines herbes butter. The salad will have cucumber, too!! Wowie!!!!

                                                                                                I'll still have a case of pasta envy ..... '-D

                                                                                                1. re: linguafood

                                                                                                  Sriracha mayo never lingers in our house. Try dipping chunks of sharp cheddar into it, if you're feeling cavalier about your heart. Let me know how the salmon turns out.

                                                                                                  1. re: onceadaylily

                                                                                                    The man ordered me to tell everyone his food was awesome. The pasta did come out nicely, and I made too much for him so I got to snag a few forks.

                                                                                                    The salmon was very tasty, being wild and all, tho the sri-mayo kinda disappeared on it. And thanks to my salad dressing, we are now garlic-breathing dragons. Better not to leave the house tonight...

                                                                                                    1. re: linguafood

                                                                                                      Well, at least you know there won't be any late night visits from vampires either. :-)

                                                                                                      Glad both meals were good!

                                                                                                  2. re: linguafood

                                                                                                    "I" for one, who am not the biggest salmon fan, would choose YOUR dish tonight. You had me at sriracha mayo!

                                                                                        1. Tonight I'm grilling carne asada, the weather is beautiful and finally warm after a wet spring. Sauteed onions and a red bell pepper, and if I can find the green leaf singles I bought, will make up my tacos. The boys like it just sliced, over some fresh spinach, with beans for one, avocado, cheese, olives and tomatoes on the plate for the other.

                                                                                          Also starting a little early with a happy hour menu of mango margaritas, and bbq potato chips. Yup, breaking out the blender, living large!!

                                                                                          1. It absolutely feels (and smells) like Summer here today. I think I may have to treat myself to chicken larb from my local Thai joint. I have green cabbage and roasted peanuts and Thai chiles too, so I can dress it up a bit.
                                                                                            If I'd planned earlier, I'd make a homemade version (thank you Sam), but the evenings is promising gentle breezes and comfortable temps, so taking the easy way out will allow me to do some gardening before the sun goes down.
                                                                                            Nights like this are really going to make me miss my bottomless wine glass!

                                                                                            1 Reply
                                                                                            1. re: rabaja

                                                                                              So jealous, rajaba. Here in NY it's rainy and pretty chilly. It would be so nice to feel that warmths.

                                                                                            2. Tacos. It's Wednesday, I worked till 4:30, and needed a quick dinner. The kids (usually) eat them, so I(usually) don't have to make a separate meal for them. These days, though, 2-yo grandson is on an "eggs" kick. So when I told him we were having tacos, he said, "No. I want eggs." His mom said, "No, we are having tacos." So ever compromising Grammy said "How about egg tacos?" And that is what he had. The rest of us had plain regular old tacos. They were ok I'm not a huge fan, but they are pretty low in points.

                                                                                              1. 2 slices cheese pizza from Philadelphia's Rex's Pizza.
                                                                                                Happy Hour sports bar slices, pretty good :)

                                                                                                1. So, after suffering since Saturday, a trip to the local ER netted me the diagnosis of the flu...I'd been treating myself for allergies since it's what I get a couple times a year. Anyway, before said trip and with not much of an appetite, I had a grilled turkey and cheese sandwich toasted and some homemade sweet potato fries. Now that I'm doped up, maybe I'll feel like a real meal tomorrow...

                                                                                                  10 Replies
                                                                                                  1. re: Cherylptw

                                                                                                    Poor Cheryl! Sounds like a hell of a flu!! Feel better and cook yourself something delicious (tho that sandwich and fries has me drooling, actually....)

                                                                                                    1. re: Cherylptw

                                                                                                      Awww, I do hope you're feeling a bit better today. Chicken soup, chicken soup, chicken soup. ;-)

                                                                                                      1. re: Cherylptw

                                                                                                        Feel better, friend! That flu had me knocked out for a week! Take it easy too.

                                                                                                        1. re: Phurstluv

                                                                                                          Thanks to all...I'm a tiny bit better today; slept most of day on & off. Didn't feel like cooking so I finished off the veal stew from earlier in the week. Tomorrow is another day.

                                                                                                          1. re: Cherylptw

                                                                                                            Just take it easy and don't push yourself. When I had the flu last month, I usually felt better in the mornings, and then rushed to catch up on things I'd 'let go' of, and then was a mess again by early afternoon. I likely delayed my recovery by my own desire to be well sooner. Eat small plates that nourish and comfort, and drink the rest. Take care.

                                                                                                            1. re: onceadaylily

                                                                                                              Exactly what happened to me as well, I'd be good for a day or two, then flat on my back again. I was amazed at how long it has taken me to get my energy back, and sometimes, it's still not 100!

                                                                                                              1. re: Cherylptw

                                                                                                                Just keep taking care of yourself, Cherylptw. Give yourself a chance to really mend before you start right up again. : )

                                                                                                                  1. re: buttertart

                                                                                                                    Both of you are right ODL and Phurst; I feel a little better once I've layed around the house most of the day but come night, I'm up every hour to 1 1/2 hours all night long. ER nurse told me it took her 3 weeks to get over it! YIKES!! Saturday will be a week for me but feels like a lot longer...anyway, thanks to all for your compassion and thoughtfulness. Now, about WFD today: that would be a bagel & cream cheese.

                                                                                                          2. BF made me this simple, but really tasty dish: http://www.skinnytaste.com/2011/03/ch... the mushroom sauce on the chicken was really flavorful, the chicken tender, juicy. little mashed potato balls he griddled on the side, with a speck of goat cheese inside - SO GOOD. salad on the side. i am a lucky gal.

                                                                                                            1 Reply
                                                                                                            1. re: mariacarmen

                                                                                                              This looks great. I really like that it is a normal sauteed chicken dish, with both olive oil AND butter. Will try it soon.
                                                                                                              My last Gina recipe was a great success, btw. Braised Sante Fe chicken, which you could alter in lots of ways and take in all sorts of directions.
                                                                                                              I do fear the canned black beans a bit though...what was the quote above...nail down the duvet???

                                                                                                            2. Have not done much cooking this week, been busy packing! But I did last weekend...

                                                                                                              Started the night with a Goat Cheese Bake then on to a Boneless Leg of Lamb stuffed with spinach,feta, sundried tomatoes and a grilled rosemary, garlic and lemon marinated Capon

                                                                                                              6 Replies
                                                                                                              1. re: bermudagourmetgoddess

                                                                                                                Goat Cheese Bake? Any details for us, bgg?

                                                                                                                1. re: LindaWhit

                                                                                                                  1 Tbsp Olive oil
                                                                                                                  1 medium onion, diced
                                                                                                                  1 med roasted red pepper, diced
                                                                                                                  1 Tbsp Garlic, fresh, minced
                                                                                                                  2 tbsp chopped parsley
                                                                                                                  1 med tomato, deseeded and diced
                                                                                                                  10 oz goat cheese
                                                                                                                  ½ cup parmesan cheese
                                                                                                                  ¼ tsp Salt
                                                                                                                  ½ tsp pepper

                                                                                                                  Sautee onions and roasted red pepper over med heat for about 15 minutes or until soft, last 5 minutes add the garlic, let cool. In a bowl, mix the goat cheese, parmesan cheese, diced tomatoes, parsley, onion red pepper mixture salt and pepper place in baking dish and bake 10 to 15 minutes at 350. Should be bubbly and brown on top

                                                                                                                  1. re: bermudagourmetgoddess

                                                                                                                    Sounds like something you could dip bread into? Yum!

                                                                                                                    1. re: LindaWhit

                                                                                                                      Can serve it with crackers, toasted ciabatta bread or even scoop it up with celery (have a friend who is NO CARBS and that what she was doing)

                                                                                                              2. Something quick and easy last night. Little one's running a fever. and I'm the nurse.
                                                                                                                I made French Dip sandwiches with a lovely rare roast beef from the deli. One of the few times the roast beef was the color we like, red and rare!

                                                                                                                With a Johnny Boullion, and nice deli rolls we were happy.

                                                                                                                Tonight not sure. I have chicken breasts that were defrosted yesterday so I need to come up with something. Fresh strawberries, and lots of sides to choose from.
                                                                                                                Scouting the boards for Ideas of course~

                                                                                                                1 Reply
                                                                                                                1. re: chef chicklet

                                                                                                                  French Dip is one of my faves since childhood. Curious...What is a Johnny Boullion?

                                                                                                                  RE: the chicken...what are you in the mood for? Spicy? Creamy? Cheesy? Pasta? Grilled? Asian?

                                                                                                                2. Oh, Thursday. So far, so good. Mouth still not wanting to cooperate, but tummy is hungry! I do need to get up to work and drop off a load of stuff for them to grill this evening. We've got some ribs parcooking, and the chicken is next, to be finished on the grill - ribs with classic sauce, chicken in a lemon/garlic marinade. "Fixed-up" Baked Beans (canned, with caramelized onions, bacon, worcestershire, brown sugar, mustard...) and potato salad. They can handle the re-heats, and I count my blessings daily that I can have this flexibility and cooperation and earn a little cash too!
                                                                                                                  Word from the house is that Schwan's came by and seven different guys bought seven different kinds of ice cream, the day before fridge and cleaning day happens. Guess what's for dessert? At 85 degrees expected here (boohoo, not), it's just about right.
                                                                                                                  Hope you're all having a great day.

                                                                                                                  1. Dinner tonight really depends on whether my knife can cut through the massive chunk of frozen lamb I have in the freezer. I have asparagus that needs to be cooked, so my thought is to thinly slice the lamb, pound it even and wrap it around the asparagus to make a sort of negimaki. I could go with a soy sauce glaze but I might just try seasoning with some fines herbes and mint.

                                                                                                                    If that doesn't work, plan B is to pan roast the asparagus in chorizo oil and serve it with a poached egg with chive vinaigrette. Anything leftover gets turned into a frittata for lunch.

                                                                                                                    7 Replies
                                                                                                                    1. re: JungMann

                                                                                                                      "If that doesn't work, plan B is to pan roast the asparagus in chorizo oil and serve it with a poached egg with chive vinaigrette."

                                                                                                                      Whoa.So, when are you buying that food truck? '-)

                                                                                                                      I know I'd eat there.

                                                                                                                      1. re: linguafood

                                                                                                                        Seriously. That asparagus sounds wonderful!

                                                                                                                        1. re: LindaWhit

                                                                                                                          I am loving the JungMann Food Truck idea, "Brainy, Mannly Food For the People."

                                                                                                                      2. re: JungMann

                                                                                                                        I was about to suggest cuminy glaze on Plan A, then read Plan B. Plan B has me salivating.

                                                                                                                        1. re: mariacarmen

                                                                                                                          Well we had to go with Plan C: cooked the asparagus in the chorizo oil, topped it with the crisp chorizo, two poached eggs and Sriracha hollandaise... or was it Sriracha aioli sans ail? I confused the techniques for the two sauces and ended up with a somewhat anemic hybrid, most of which at the very least mingled quite nicely with all the other ingredients with the remainder going right back into the egg whites to make a frittata for tomorrow.

                                                                                                                          1. re: JungMann

                                                                                                                            Man, your roommates sure are a lucky bunch.

                                                                                                                            1. re: JungMann

                                                                                                                              Good god, that sounds delicious. I love asparagus, but never manage to make it into a main.

                                                                                                                        2. Tonight is a big pot of Ham & Beans. Cleaning out the freezer and found some great ham bones. Made ham stock yesterday, then soaked beans this morning and have it all in the oven with some diced onion, sliced carrots and sliced celery cooking in my dutch oven for the last several hours. Will throw some corn bread muffins in the oven at the end with a small salad and should be good to go.

                                                                                                                          1 Reply
                                                                                                                          1. re: boyzoma

                                                                                                                            Hey, you. :) Ham and beans . . . one of those dishes that is more than the sum of its parts. I still remember the first time I ever made ham and bean soup, my first from-scratch soup ever, and was *shocked* at what I had managed to do. So few ingredients, so savory and delicious.

                                                                                                                          2. It was breakfast for dinner: Over-easy eggs on top of toasted English muffins with crispy applewood-smoked bacon on the side. And a glass of milk.

                                                                                                                            Ahhhhhh...... ;-)

                                                                                                                            1. Tonight was dinner at work....brought from home of course. Green salad, 1/2 cup of kidney bean and quinoa salad, which I am trying really hard to like, but haven't yet succeeded. Maybe I need a different quinoa recipe? Cup of Sunday's home made turkey veg soup. Vanilla yogurt. Not too exciting.

                                                                                                                              2 Replies
                                                                                                                              1. re: sunflwrsdh

                                                                                                                                < Maybe I need a different quinoa recipe? >

                                                                                                                                Try the chipotle one!

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  I copied it and plan to! Thanks Christina:)

                                                                                                                              2. Tonight went to a play, so shared a wood-fired arugula, spinach and mushroom pizza and a caesar salad with a friend. The pizza was just like the ones you get in Italy. Thin and crusty. So good.

                                                                                                                                Left the hubby some lemon chicken with wild rice and veg.

                                                                                                                                1. Well tonight was my first venture into the kitchen for some weeks post knee surgery. All has been progressing nicely and I decided to take my two crutch friends into the kitchen and see what I could do. Part of this was my steadfast refusal to eat takeaway AGAIN and use the vegetables that have been unloved in the fridge.

                                                                                                                                  Result: Quite a nice chicken and vegetable soup. It took me 3 hours, but I got there. I got a vegetable stock simmering away on the stove and by the time I managed to chop all the vegies and meat up it was ready to go. I browned some bacon in a pan, added in some onions and garlic, then poured in my quite lovely vegie stock (I was quite happy sipping on that alone). I also added in the liquor from some dried porcini and added numerous vegies and chicken from there. I was quite chuffed with my little effort, the chowpup loved it and I quite enjoyed it myself.

                                                                                                                                  5 Replies
                                                                                                                                  1. re: TheHuntress

                                                                                                                                    Extra-glad you feel better, Huntress. I'm glad you had some amazing love and support shown to you through this ordeal. Continue to heal and feel good. : )

                                                                                                                                    1. re: TheHuntress

                                                                                                                                      Sounds like a GREAT dinner - especially since the chowpup loved it!

                                                                                                                                        1. re: buttertart

                                                                                                                                          Unstoppable now ;D I can even hobble from the sink to the fridge with only one crutch! Which makes all the difference so I can actually carry small stuff instead of preparing everything and then recruiting the chowpup to carry it to where I need it. Big win for me!

                                                                                                                                        2. re: TheHuntress

                                                                                                                                          Glad you are making such a great recovery, Huntress! Your dinner sounds great:)

                                                                                                                                        3. After a very busy morning of personal errands that were desperate, and then to have to pick up a sick one (again?! cold? allergies?) and come back to cook for a soup supper at Church tonight, I have a precious few minutes to myself to scarf down the last of the polenta I made for lunch and post this.

                                                                                                                                          So, in the midst of making broccoli and cheese soup, will be finished after I go back down the hill to pick up the other one. A large green Waldorf salad with radishes, grape tomatoes, and carrots thrown in, and a large loaf of French bread will comprise of my portion. Hoping for a light crowd, as we only have two soups for now.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Phurstluv

                                                                                                                                            The radishes and extras in the Waldorf salad sound good - such a nice way to up the nutritional value and cut the sweetness and richness of it....nice.

                                                                                                                                          2. I have a good feeling it will be chocolate birthday cake (not my birthday, but I made it) and maybe a salad at work.

                                                                                                                                            1. Tonight, venison strip steaks, arugula salad...ho hum...wild rice for him and a baked spud with beaucoup sour cream for yours truly.
                                                                                                                                              Tomorrow night - Chinese foodapalooza!

                                                                                                                                              17 Replies
                                                                                                                                              1. re: buttertart

                                                                                                                                                Herewith the aforementioned Chinese foodapalooza, shared with some very nice friends:
                                                                                                                                                Started with tiger salad (cilantro, slivered green onions, and slivered chili, in a clear rice vinegar/bit of sugar/sesame oil dressing); lotus root peeled, thinly sliced, and blanched for a minute, then steeped in tangerine juice, a Suzhou specialty so dear to our hearts; and Taiwan cucumbers (the skinny smallish ones) in black vinegar, Guilin chili sauce - peppers and toasted soybeans among other things in it -, little sugar, soy, black vinegar.
                                                                                                                                                Then my scallops with almonds and lemon made with black vinegar i/o lemon (a brainwave that just came to me, really good and very much in the spirit of modern Shanghainese food). Sichuan green beans with you bing (like Peking duck pancakes with bits of green onion in them, fried in a little bit of oil) to wrap them up in - they used to be served this way in Taipei, and it was the frst time in ages I had made them).
                                                                                                                                                Mapo doufu/tofu, and redcooked beef with chestnuts instead of turnips (the main courses were all "Land of Plenty" by Fuchsia Dunlop recipes, the pancakes were made to Florence Lin's mandarin pancake recipe in "Chinese Breads" etc.).
                                                                                                                                                Shanghai bok choi (cai xin) stirfried with garlic. Rice. Chinese almond cookies, coconut-orange tuiles (I cut little ones out of a sheet of batter, the recipe I was trying to do did not work) and little Pierre Hermé chocolate/nut cakes, and a tarte au sucre from a Nick Malgieri recipe that I wasn't 100% thrilled with.
                                                                                                                                                Champagne and Alsatian pinot gris and Gewurztraminer (I drank the G, was a bit sweet for the others).
                                                                                                                                                It was super fun.

                                                                                                                                                1. re: buttertart

                                                                                                                                                  WOW. Super jealous.... that just sounds fantastic.

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    Thanks! I had fun doing it. Any time you're our way!

                                                                                                                                                  2. re: buttertart

                                                                                                                                                    Instant Saliva; just add actual food right now please.

                                                                                                                                                    1. re: mamachef

                                                                                                                                                      We have some left over...come 'n' get it!

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        How do you make your Tiger Salad dressing? I remember my last attempt being less than edible. Also, I love your pairings. I normally drink NZ Sauvignon Blanc or Mosel Riesling (goes well with most Asian and most of my cooking), but champagne is far more fun.

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          I just use Kimlan white rice vinegar, a shake of sugar, Kimlan regular soy sauce, and Evergreen sesame oil (I love that stuff) - for a big bunch of cilantro, 4 scallions, and 2 serranos, say 2 tb vinegar, 1/4 tsp sugar, 2 tsp soy, and 2 tsp sesame oil. Just taste as you go.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Thanks. I think I put added too much sesame oil the last time. I'm sure this will be much better.

                                                                                                                                                            1. re: JungMann

                                                                                                                                                              You just want a whiff. About the Champagne - that was an apéritif - the Alsatians were with the food. We often drink Cava or Champagne with Chinese food though.

                                                                                                                                                        2. re: buttertart

                                                                                                                                                          So fantabulous in every way! Can you post the recipe for those pancakes?

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            It's one of the boiled water doughs you really only see in Chinese food (as far as I know).
                                                                                                                                                            You Bing (oil pancakes)
                                                                                                                                                            2 c flour, 1/2 tsp salt (my addition), 2 whole scallions cut into 1" pieces
                                                                                                                                                            Whizz up in FP until onions are minced
                                                                                                                                                            Pour in 3/4 c boiling water, pulsing FP
                                                                                                                                                            When ball forms take it out - it will be warm and somewhat elastic, knead smooth (just a minute roughly), put in plastic bag and let rest an hour or so
                                                                                                                                                            Cut into 12-14 pieces, roll into balls (I made 12)
                                                                                                                                                            Flatten into patties. Roll out on lightly-floured surface into 7" appx pancakes (they will be quite thin) -turn the dough 1/4 turn with each roll and try to make them round as possible, but if you're me, the first ones will resemble a map of Australia and the next ones Hello Kitty's face, so round them up as best you can with a knife (the last 2 I actually managed to get to come out round).
                                                                                                                                                            Heat nonstick frying pan or griddle medium hot to a bit hotter than that
                                                                                                                                                            Put 1 tsp oil in, flop pancake on top of that, swish around to collect the oil
                                                                                                                                                            Fry on each side until lightly flecked with brown but still pliable - adding oil if necessary
                                                                                                                                                            I press them into the pan once they're almost done to get them to puff and brown (a la Rick Bayless's flour tortilla tips)
                                                                                                                                                            Eat right away or wrap in foil and refrigerate a day or so - warm in oven until just hot.

                                                                                                                                                            These were automatically served with Sichuan green beans in SIchuan restaurants in Taipei when we were there. I've asked people about them - at the Szechuan Gourmet on 39th St among others, it's run by people from Taiwan - and it seems it isn't done any more. Shame.

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              You Bing? You Rock! My son LOVES these!!

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                Hehehe...it's actually pronounced "yoh" more or less.

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              That sounds wonderful and utterly droolworthy!

                                                                                                                                                          2. Tonight will have to be a quick and easy one, as I'm sitting in at an early gig with a local blues band for a few tunes... BLTs or tuna sammiches. Or take-out later.

                                                                                                                                                            1. A quick and tasty dinner - Chicken with Madeira Honey Glaze. I've got a Frankenchicken breast that will be sliced in half lengthwise for two portions of this recipe. It will be served over basmati rice with sauteed broccoli and onions on the side (sprinkled with a bit of Aleppo pepper).

                                                                                                                                                              4 boned and skinned chicken breast halves
                                                                                                                                                              1 Tbsp olive oil
                                                                                                                                                              1 clove garlic, crushed
                                                                                                                                                              1/2 cup sliced fresh mushrooms
                                                                                                                                                              1/2 cup Madeira
                                                                                                                                                              1/3 cup dry white wine
                                                                                                                                                              1/4 cup honey
                                                                                                                                                              salt and pepper, to taste

                                                                                                                                                              Sprinkle salt and pepper over both sides of chicken breast halves. Heat oil in nonstick skillet. Saute sliced mushrooms over medium-high heat until mushrooms are just tender, about 3-4 minutes, adding crushed garlic during the last minute. Add chicken breast halves (and a little more olive oil, if needed). Brown chicken breasts on both sides, about 5-8 minutes. While they're browning, stir together Madeira, white wine, and honey until honey is dissolved in liquid. Add to the chicken breasts and mushrooms in the skillet and bring to a boil. Turn heat to low and cover, simmering chicken for about 15-20 minutes, turning once, and basting occasionally.

                                                                                                                                                              When chicken is cooked through, remove to a plate and keep warm. Turn heat to high; boil liquid and mushroom mixture and reduce liquid to about half. Spoon over chicken breasts on plates.

                                                                                                                                                              3 Replies
                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Reading your posting and the reference to franken-chicken got me thinking. (Watch out!)
                                                                                                                                                                  I had carried out a meal from a local caterer recently. Their chicken breast was not huge and it was moist and tender. I find cooking breasts can be quite tricky. I do usually slice them horizontally which helps but is there a point of no return when cooking? Should we be watching them fervently lest they suddenly turn stringy? Just throwing it our there for some thoughts. Maybe this is not the place?

                                                                                                                                                                  1. re: twodales

                                                                                                                                                                    two words, dude: kosher chicken (breast). juicy, flavorful, awesome.

                                                                                                                                                                2. I'm roasting some chicken, searching for a veg and I know there's bulgur should I need it.
                                                                                                                                                                  I just got done making 18 cornbreads for this thing tomorrow, and the extras that I baked in my little cast iron are calling my name. And they are telling me how good they would taste with butter. It's Friday, so I'm thinking, why not. Afterall, cornbread goes well with martinis, no?

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                    what a pairing! the butteriness, the sweetness, contrasting with the bracing icy tang of the martini, the salty breath of the olive.....i hope you went for it! weighing day is days away, ain't it?

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      I ravaged the cornbread. Had am entire quarter of a seven inch round. No butter, it was still warm and totally satisfying. I regret nothing!
                                                                                                                                                                      My cocktail of choice turned into two ounces of Herradura blanco over ice. Double yum.

                                                                                                                                                                  2. Another not great supper tonight at work for me. I did make and bring a nice green salad, but spent this morning before I went to work at 1 planning meals for next week, cleaning out my refrigerator (the everything out, wiping down all the nooks and crannies kind of cleaning) and making out my grocery list for tomorrow's shopping trip. So no cooking today, brought a frozen "Smart Ones" fettucine alfredo with broccoli for supper. I did have a nice after work snack.....glass of Chianti, and small plate of Special K crackers, wedge of laughing cow light swiss cheese, a sliced apple and some grapes. Yum. And I have lots of good cooking ( with plenty of planned leftovers to get us through the week!) planned for this weekend.

                                                                                                                                                                    1. Thai sun dried beef jerky. It's my first attempt at making my own. My beef strips marinated over night and as soon as the sun hits my balcony, I'm going to dehydrate it the orginal way, by placing my rack of strips outside for 5 hours or so. Then they'll be quickly fried and served with Sriracha for dipping.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        Would love to get the info on the dehydrate - that sounds really cool - so you don't have a dehydrator but you can do that on your balcony?

                                                                                                                                                                      2. We've been invited out tonight, but the boyfriend has had such a long few days, and more of those to come, he isn't sure what he'll feel up to, so I've planned a dinner, just in case.

                                                                                                                                                                        I've been wanting pesto lately, and found a recipe for baked salmon served on puff pastry with pesto. After baking, Giada would like me to assemble these and garnish these with additional pesto and chopped tomatoes, but I'm opting for roasted tomatoes. The boyfriend has a severe raw tomato phobia (he can't even watch me chop them). To go with, I thought I would serve a warm salad: spinach with potatoes and fried egg, with shallots, dijon mustard, red wine vinegar and parmesan. I'll likely put the rest of the roasted tomatoes in the salad, and something else . . . capers or toasted sunflower seeds. Probably capers. I'll make green beans to go with, maybe with a little dill and lemon.


                                                                                                                                                                        Hmm, maybe we should stay in. It is so *dark* right now, in that almost-warm, humid, rain-soon kind of way. I wouldn't mind a popcorn and movie night with that man of mine.

                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                          That spinach salad sounds yummy, oadl. Do you saute the spinach, or just fry the potato and egg and add to spinach to wilt? Either way, it sounds right up my alley.

                                                                                                                                                                          Planned out the weekend activites and meals, so this evening, even though it's a cool and damp afternoon, we're going to grill some pork tenderloins. I'm going to marinate them in some olive oil, garlic, lemon juice and fresh thyme and rosemary for an hour or so before they hit the grill. To go with, a Greek salsa that my husband adores since I have grape tomatoes, fresh herbs, Greek feta & olives. And some soft polenta made with milk, a great recipe that I made last week that I just love and couldn't be any easier. Boys will get couscous, they thought it was a bit rich, tho I had dumped about a cup of thick shards of parmesan into it!! All served over fresh baby spinach, and sauteed swiss chard.


                                                                                                                                                                          And for tomorrow, going to proof some frozen TJ chocolate croissants tonight go with am coffee. Then after some outdoor fun with the guys, I think I'll make Veal Marsala with sauteed broccolini, and orzo. I may even do some sauteed Brussels sprouts with fried capers, a CHOW recipe that we tried over the holidays and LOVED. So that's the plan and still trying to determine a dessert. Something lemony I think, but not overly complicated. Hope everyone has a fun weekend!

                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                            You don't saute the spinach; you just put the salad and dressing ingredients in the bowl/s by themselves, without stirring, fry the potatoes, and then toss everything together to willt, and top with the egg. Easy. The shallot is supposed to be minced and added raw, but I'm doubling it and adding it to the potatoes as they cook.

                                                                                                                                                                            That Greek salsa sounds delicious, luv. If you have a recipe to share, I'd appreciate it.

                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                              Got it, sounds perfect.

                                                                                                                                                                              The Greek salsa is simple: halve about a pint of grape or cherry tomatoes, quartering the larger ones and place in a sieve over a bowl. Sprinkle with about a teaspoon of kosher salt, shake the sieve to distribute and let sit for about an hour. Every so often shake the sieve again. Once drained, place in a bowl and add minced fresh herbs, parsley, basil, oregano, thyme leaves, ( or whatever you have on hand), about 2 tbsp fresh lemon juice, chopped pitted Kalamata or mixed Greek olives, and about 1/2 cup of crumbled feta cheese. Use some fresh ground pepper to season and drizzle with some evoo. Let sit out for a bit to blend flavors. It's great served over chicken, fish and tonight, I'm putting it on grilled pork tenderloin. You can play with the acid too, I've used balsamic vinegar and Sherry vinegar before.

                                                                                                                                                                          2. re: onceadaylily

                                                                                                                                                                            Your entire dinner sounds wonderful to me:) Enjoy. I love a gray damp rainy movie night in!

                                                                                                                                                                          3. I was in a porky mood, and pork loin roast was on sale at the market when I stopped this afternoon. So it's marinating in a combination of blood orange juice, honey, freshly grated ginger, minced garlic, dried thyme, and a hefty pinch of salt.

                                                                                                                                                                            It'll be roasted and alongside, I'll have roasted potatoes and glazed carrots, I think. Or maybe I'll just roast them too and keep it all in the oven.

                                                                                                                                                                            And will someone PLEASE kick me in the patootie and get me packing stuff up? Ugh - this is what I dreaded most - packing. And throwing things away. And getting stuff reading for the Salvation Army. And more packing. :::Sigh:::

                                                                                                                                                                            7 Replies
                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Funny, I was in a meaty, porky kinda mood, too! I got three small pork loin cutlets that will be pounded a little thinner than they are, then dusted with some flour & Hungarian paprika, and off to the pan where butter & bacon fat are waiting. I'll also sauté some oyster mushrooms with a half Scotch bonnet I have leftover, and add a sploosh of white or red wine (haven't decided) and a sploosh of light cream to that. This will serve as a sauce for the cutlets as well as for some buttered egg noodle side for the man.

                                                                                                                                                                              MY side will be chopped up fennel (which the man despises), tossed with olive oil and sea salt and roasted in the oven till fairly crispy.

                                                                                                                                                                              Oh, and a side of baby romaine, baby romas, and some sliced radishes in mustard vinaigrette.

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Oh LW, I feel your pain. Moving is HARD. Even going into it with the best of intentions, it is still a daunting task and can completely overwhelm you.
                                                                                                                                                                                One thing that helped me: Do not think of your home in it's entirety, take it room by room. Just think, "Today I am going to pack up the bathroom (spare bath, kitchen, garage, den, etc.)." Then do just that.
                                                                                                                                                                                If you have time on your side you can even tell yourself, "A box a day, that's what I have to pack (or two, or five)." This m.o. was helpful to me, as I had 30 days to pack up a fairly small apartment -although it was a filled to the gills apartment, so there you go.
                                                                                                                                                                                Chances are, once you get started you'll do more boxes than you promised anyway, and then you get to reward yourself for being SO GOOD!
                                                                                                                                                                                Also, if you haven't moved recently it is a nice trip down memory lane and alternatively, an excellent chance to purge.
                                                                                                                                                                                More on topic, plan on easy meals. I did attempt to eat down my freezer and pantry, but I definitely embraced my take-out/delivery options -all of which I was also saying goodbye to. Not much delivery in the country! Pick your favorites that may no longer be an option for you and go crazy.
                                                                                                                                                                                Packing is hard, and then there's the stress of the Big Day, and then, what do you know, there's UN-packing. Sweet.
                                                                                                                                                                                What's a little chaos, sweat, blood and tears for the home of your dreams? Believe me, it's all worth it. I still thank the Gods that be for my new home. Everyday I am reminded how much I love it here. I wish the same for you!
                                                                                                                                                                                Oh, and those boxes in the guest bedroom, and that ginormous stack of cookbooks that still have no home? Let's just not talk about those, please. ;)

                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  The "room by room" is exactly what others have told me. But I'm also looking at "item by item" - meaning I'll wrap and pack all pictures together, wrap all my knickknacks, etc. I do have time on my side - will be the end of April that I'm moving - so I'm hoping my butt gets in gear and I actually PACK things when I get home from work. The smaller things will be easily wrapped and packed in front of the TV at night. :-)

                                                                                                                                                                                  Easy meal plans and cooking down the freezer are definitely on my agenda - easy soups, stews, meat sauce, chicken breasts, etc. I've never been one for take-out/delivery unless I'm in a larger group. But I suspect that will definitely be added to my eating agenda the closer I get to moving.

                                                                                                                                                                                  My sister has already told me I have to COOK something for Moving Day! I'm thinking it'll be something in the Crockpot - pulled pork and store-bought coleslaw is sounding good right now. :-)

                                                                                                                                                                                  And funny - looks like you're using your spare bedroom as "storage" just as I expect to be doing. Tee hee! Believe me - I'm *SO* looking forward to slowly unpacking and putting everything in its place - especially since I'm *finally* getting my Grandma's dry sink (it's been in my sister's basement ever since my mother moved up here after her husband died). And after having to listen to the nitwit upstairs stomp on his kitchen floor because I'm sure I was talking too loudly to my sister a few minutes ago, I cannot wait to flip him the bird when I leave here! LOL

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Oooo, Grandma's dry sink, I love stuff like that, are there renovation projects in the future, friend? : )

                                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                                      No renovations on my end - this is a turnkey move-in. Painting is all I have to do. Lucky me! :-)

                                                                                                                                                                                  2. re: rabaja

                                                                                                                                                                                    I love your thinking! Especially about the rewards for being SO GOOD :)

                                                                                                                                                                                  3. re: LindaWhit

                                                                                                                                                                                    Rabaja has it right, just target a space, singular. I always make a thing out of it, with either music, or a good movie playing in the background, and an open bottle of wine at my elbow, and reward myself with a favorite meal at the end of the session. I've found that once I *start* packing, it creates a momentum.

                                                                                                                                                                                    That marinade sounds *so* good.

                                                                                                                                                                                  4. Bought 4 cookbooks and read one for hours yesterday.
                                                                                                                                                                                    Found a weird sounding recipe for pot roast.
                                                                                                                                                                                    WW starts Monday.
                                                                                                                                                                                    So the recipe I chose is for a pot roast. But, the ingredients are unusual to me for pot roast.
                                                                                                                                                                                    beef roast
                                                                                                                                                                                    whole cranberry sauce
                                                                                                                                                                                    worchestershire sauce
                                                                                                                                                                                    beef broth
                                                                                                                                                                                    tomato sauce
                                                                                                                                                                                    dry onion soup mix
                                                                                                                                                                                    whole new potatoes
                                                                                                                                                                                    button mushrooms
                                                                                                                                                                                    Season roast, sear roast. Mix other ingredients less pots/shroom.
                                                                                                                                                                                    Place potatoes and mushrooms around roast, pour sauce over all, lid on, bake 350*
                                                                                                                                                                                    3 hours.

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                      Now, that sounds pretty good! What cookbook are you using?

                                                                                                                                                                                      1. re: Dansky

                                                                                                                                                                                        Dinner was incredible.
                                                                                                                                                                                        With sides of melted cheese garlic sourdough toast, broccoli and lettuce salad semi Asian dressing (and a Colorado Bulldog for my stressed husband). Goes to show I can't judge a book by it's odd recipe contents.
                                                                                                                                                                                        "West Coast Celebrity Cookbook"
                                                                                                                                                                                        published in 1985
                                                                                                                                                                                        Vancouver BC

                                                                                                                                                                                      2. re: iL Divo

                                                                                                                                                                                        Sounds really good, Il Divo Welcome to Weight Watchers:)

                                                                                                                                                                                        1. re: iL Divo

                                                                                                                                                                                          That sounds good, but what are the mushrooms and potatoes like after cooking for 3 hrs!?

                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                            To be frank the whole baby new reds and the pkg of criminis and brown buttons were my addition to the recipe as pot roast for us isn't complete without potatoes plus husband loves mushrooms as do I. I worried as well cause I thought the shrooms would become nonexistent and the potatoes would be mush. Both still perfectly formed original shape and potatoes (all the way through) packed with flavor of braising liquid. I did not peel them just scrubbed well and left whole. A perfect meal, I'm very pleased.

                                                                                                                                                                                            Tonight is chicken florentine lasagna

                                                                                                                                                                                            home made lasagna sheets

                                                                                                                                                                                            white sauce

                                                                                                                                                                                            home made ricotta

                                                                                                                                                                                            chopped spinach

                                                                                                                                                                                            salad greens with Caesar dressing

                                                                                                                                                                                            4 Vegetable Tri colored zucchini & carrot bread

                                                                                                                                                                                        2. Tossed salad, with several lettuces, some Napa Cabbage, shredded carrots, matchsticked cucumbers, sliced balck olives, chunks of tomatoes, and a little fat free feta. Chicken enchiladas, recipe from Gina's skinny kitchen. Glass of Merlot. Apples with peanut butter. Dark chocolate almonds, and now, a cup of Sleepy Time Tea. Very much enjoyed.

                                                                                                                                                                                          1. A simple Sunday dinner tonight as I'm now able to negotiate my kitchen somewhat. So it's a roasted leg of lamb that has been stuffed with lemon, garlic and rosemary. I've thrown some gorgeous bright orange pumpkin, carrots and onions into the pan with the lamb and a tray of crispy roast potatoes as well. I think it will be a happy meal.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: TheHuntress

                                                                                                                                                                                              A happy meal and a happy Huntress and Mr. Huntress! :-)

                                                                                                                                                                                            2. To coin an earlier used phrase Sunday lunch today is lackluster- hamburger steak with onions and brown gravy, rice, peas and carrots.

                                                                                                                                                                                              1. Tonight, we're meeting friends and trying a new ramen and dumpling joint that just opened up. I'm hoping to do some cooking this week so I have meals to take to work. Way too much fried, carby food on the plate lately, and I'm starting to feel (show) it.

                                                                                                                                                                                                1. I kind of put off thinking about dinner all day. I knew I had the basics around, but I never came up with a clear plan. I knew I was craving pasta, but that's all I knew.
                                                                                                                                                                                                  I went in at dusk (turned into a gorgeous day here, by the way), put a pot on to boil, weighed out 3 ounces of barilla plus spaghetti (supposed to have just 2 oz., I was feeling defiant. And hungry) and started rummaging throught he vegetable bin.
                                                                                                                                                                                                  Asparagus, spring onions, green garlic (first from my garden, little but finally something!), black trumpet mushrooms and watercress. Ok, now I'm thinking I'm onto something.
                                                                                                                                                                                                  A quick saute of the onion and garlic, threw in quite damp trumpets (those guys come home DIRTY), sauteed a bit then threw in some chicken stock, the asparagus, some thyme and in the end, some cooked shrimp. The drained pasta went in as well, with the watercress and a bit of Meyer lemon zest. Then, just to completely blow my diet I added a Tablespoon or so of cream.
                                                                                                                                                                                                  It was pretty good. Some grated cheese would have translated better than the cream, which just pooled in my bowl thanks to not enough reduction time (Hey, this means it won't go on my hips too, right?). The watercress was wilted just enough, though the shrimp toughened, should have added them last.
                                                                                                                                                                                                  Ate it all up, with my movie and the cat for company. It was one of those twilight evenings that makes you happy to be alive.

                                                                                                                                                                                                  1. Lamb meatballs (seasoned with garlic, oregano, fresh mint, salt & cayenne pepper, and perhaps surrounding a little square of feta) pan-fried. Roasted cauliflower. Sautéed rappi (oo & garlic, some grated pecorino). Tahini sauce for the meatballs and the cauli, ingredients TBD. I think someone had some good ideas here on the HC board.

                                                                                                                                                                                                    1. Slow roasted sirloin ( from instructions on the Home Cooking board:) Roasted garlic mashed potatoes with just a little aged gouda. Baby carrots and a tossed salad. Glass of merlot. Little tiny bitty ( I think I've got them down to 3 points) carrot cupcakes with cream cheese frosting and a cup of Earl Grey for dessert.

                                                                                                                                                                                                      1. Hey, it's shaping up to be a beeeeyooootiful day by The Bay. (Note caps: by doing so, the reader acknowledges that the writer is referencing the SF Bay. The ONLY bay. As in, "sittin on the dock of....."
                                                                                                                                                                                                        Asparagus! We do love our asparagus here, and so at home we'll be eating an asparagus/pancetta/garlic stir-fry, with a side of Lop Cheung fried rice. Maybe some miso soup to start, and now that I know where to find them locally, (thanks, bt) some sultana biscuits for later. At work, I'll rock out some soy/garlic chicken; started on the flattop and then oven-finished. I'll side it with two pans of vegetable fried noodles, and some broccoli with sesame oil and seeds. Dessert for the happy fellas is peanut butter/jelly bars, (thanks, bwg!).
                                                                                                                                                                                                        All y'all please have a safe, good week.

                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            At this very minute, resting comfortably in your "other" inbox, with apologies to all here. I couldn't post the link correctly; don't know why it didn't want to work for me. Bt, if you want to share, and can figure out how, please do; if not and anybody wants this actual recipe typed out, I'll be glad to do it.

                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                              Bon Appétit peanut butter and jelly bars, huh? Finally a use for the homemade not by me black raspberry jam I have kicking around.

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  Big Thanks, Linda - I always feel badly when I don't post what I'm talking about.

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    That you so much, I was just thinking of making these after watching an Ina episode!!

                                                                                                                                                                                                                2. re: mamachef

                                                                                                                                                                                                                  mamachef, what is the website that has the PB&J bars? Perhaps someone else can grab the link.

                                                                                                                                                                                                            2. The boyfriend will just have time after work to make the auction preview, which means I'll be staring at the photos he emails me, with the phone in hand, so dinner prep will have to be something that allows my attention to wander.

                                                                                                                                                                                                              I have (again) a craving for spicy peanut noodles, and I also have some stuff in the fridge that needs to be used up, so it's going to be a bit of a mixed bag. I have both leftover phyllo and spinach pesto, and thought I would use those to make a phyllo flat bread, topped with sundried tomatoes, some sauteed mushrooms, and mozzarella and parmesan cheese. Phyllo is very forgiving when used in this way, which I need, as it was a terrible batch of dough (it did not thaw well, and was cracking as I unrolled it).

                                                                                                                                                                                                              The bread will be served with the spicy noodles, some steamed broccoli, and another one of those spinach, potato and egg salads. The boyfriend raved about that salad. I did a few things a bit differently from Martha's recipe: I tossed the shallots into the pan with the potatoes near the end of cooking (instead of using them raw), added roasted tomatoes, and cut the red wine vinegar in half with balsamic, and bumped up the dijon a little. I really liked this recipe as well, and anticipate many variations in our future. I can see fresh herbs playing well with others in here. Tonight's salad will have rye croutons. I just decided that, just now. And it made me really hungry.

                                                                                                                                                                                                              1. Last night was the Dream Meal Turned Nightmare.

                                                                                                                                                                                                                Was supposed to be
                                                                                                                                                                                                                Fresh Mussels in Verdicchio on Spanish Rice with cheese bread to sop up the great juices and a green salad and homemade coffee ice cream

                                                                                                                                                                                                                Turned out the mussels had gone off, refused to open and in my distraction at trying to think what to substitute,(frozen scallops? a tin of clams?) I steamed the rice without the " spanish" part.

                                                                                                                                                                                                                The salad was lame, because the lettuce was limp and 'rusty' and the tomatoes had lost their will to live...a complete mess from start to finish, including my ice cream miscalculation...who knew the kids got at it AFTER dinner the night before!!! nothing left but caffeinated ice crystals...

                                                                                                                                                                                                                So tonight I am re-claiming my right to Kitchen Goddess status:
                                                                                                                                                                                                                Eggs in Purgatory (with fresh basil)
                                                                                                                                                                                                                Cheese bread for the wonderful sauce (Lots of that left as there was nothing to 'sop' last night)
                                                                                                                                                                                                                Spinach salad with walnuts and a little local goat brie on the side
                                                                                                                                                                                                                Apple crisp with the end of the hand-picked strawberries we froze last June

                                                                                                                                                                                                                Wish me luck!

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: LJS

                                                                                                                                                                                                                  Don't you just hate when that happens? Tonight sounds scrummy.

                                                                                                                                                                                                                  1. re: LJS

                                                                                                                                                                                                                    Ouch. I overcooked my salmon the other night, and am still kicking myself. But eggs in purgatory is a very good choice to recover with (I lovelovelove that dish). And the rest of the menu will be perfect with it.

                                                                                                                                                                                                                    1. re: LJS

                                                                                                                                                                                                                      Good for you, LJS, jumping right back on that horse again!! We all have one of those bad nights, and we are certainly entitled. Just keep the faith & and your salad & apple crisp sound great!!

                                                                                                                                                                                                                    2. Roasted butternut squash enchiladas with my own ultra-delish chili sauce from (rehydrated) New Mexico chiles pureed and whisked with cream, freshly toasted/ground cumin, cilantro. Top the enchiladas with sour cream if desired.

                                                                                                                                                                                                                      This could be (and was) an ideal prep-ahead meal. Just roast cubes of butternut with a few cloves of garlic and wedges of red onion, and then puree all together. There's the filling. The day of you toast up a few corn tortillas and fill each with some of the butternut puree, some grated cheese (I used Jack), and either a little scallion or some sauteed (i like nearly blackened) red bell pepper.

                                                                                                                                                                                                                      Loosely based on an epicurious recipe for butternut quesadillas.


                                                                                                                                                                                                                      1. Making fish cakes out of leftover catfish (tarragon mayo), something or other with some baby red potatoes, asparagus.

                                                                                                                                                                                                                        1. Dad and bro are coming for dinner. East Asian flavors always go over well, so we're starting with Thai lettuce wraps (butter lettuce, marinated + baked tofu batons, strips of mango, and julienned carrot and cucumber marinated in nuoc cham). Spicy-sweet peanut dipping sauce on the side.

                                                                                                                                                                                                                          For the main, green thai curry with shrimp. Lots of veggies in there, some of which got a bit too done. Oh well. Basmati rice for sopping up the sauce.

                                                                                                                                                                                                                          Dessert will be my favorite chocolate buttermilk cake served with either raspberry or strawberry coulis and maybe a slick of leftover sour cream-vanilla bean icing.

                                                                                                                                                                                                                          Limeade and peche lambic to drink.

                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                            1. re: twilight goddess

                                                                                                                                                                                                                              It worked well with the dinner flavors, but, ugh, my dad brought a can of that concentrated high fructose corn syrup stuff.

                                                                                                                                                                                                                              I guess I'm snobby about beverages now ;)

                                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                                              Chocolate buttermilk cake?? If I were a cat, my ears would be back & my back would be turned to you but twitching....that sounds yummy. Do you have a recipe?

                                                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                                                Nice! Love that mental image :)

                                                                                                                                                                                                                                Here's the recipe: http://culinspiration.wordpress.com/2...

                                                                                                                                                                                                                                I made it with Ghirardelli cocoa this time, and it turned out really well.

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  Thanks, I'll check it out, as I always have buttermilk leftover with nothing to do, and recently found 3, THREE tins of cocoa in my pantry. I think it needs to be cleaned out desperately!!

                                                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                                                    Isn't "pantry rotation" quite the eye-opener, Phurstluv? I remember doing it, and no, it wasn't that long ago, and finding 6 little jars of dried thyme. I never know whether to think of it as "found items" or slap myself upside the head when things like that happen. You're lucky your find was cocoa. You may be actually able to use that. I'm thinking this thyme will last until the Next Coming.

                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                      No doubt!!! And I actually have two pantries, I guess it's just that I am a closet food hoarder!! No matter how much I give away, rotate, use up, and throw out (I think I found a can of evaporated milk from 1997 once!!) I still keep buying more food. It's a sickness.

                                                                                                                                                                                                                            3. Monday nights are not my best dinner nights. I either work,or if I'm not working, I take my 5 year old grand daughter to dance class,where we meet my sister in law and niece and nephew, and we all go to dinner together after. Usually, the little girls choose McDonald's, where my sister in law and I sit and watch them play, and wish we had the capital (and ambition)to open a restaurant with GOOD food and a play area. But tonight, my nephew, who is not a huge McDonald's fan got a turn to choose. I was hopeful for a minute. Where did he pick? KFC. Oh, well. In two weeks, my sister in law and I will have a turn to choose:)

                                                                                                                                                                                                                              1. Last night was leftover butter chicken and leftover rogan josh with leftover naan and leftover rice.

                                                                                                                                                                                                                                Tonight is a butter chicken pizza with the last little bit of leftovers. And maybe a tuna pizza, I think.
                                                                                                                                                                                                                                Although i am being tempted by the leek/goats cheese souffle someone posted above!

                                                                                                                                                                                                                                1. Feeling pret' near lazy today, but work must needs be done! My guys, they must be fed! We are setting aside Taco Tuesday this week, because we just are. Dinner tonight is a baked potato bar. I have never in my life seen potatoes like these; they're the size of footballs. No, really. I'm allowing a minimum of two hours for baking them into submission, before they are laid out in sheetpans with: butter, sour cream, chives, shredded cheese, cubed ham, sizzled crispy bacon, olives, salsa, some leftover (frozen) chili, both veg. and not, and something that will eventually resemble potpie filling, only with no potatoes, to be ladled over said potatoes. Those with a great green salad and fresh fruit are WFD, then, at Chez Work. At home, simple as well: a pot of vegie beef soup that I started last night and will leave all day in the crockpot, with a side of some outrageous "Fondue Scones" that are currently baking and making me a little crazy with just how good they smell, with some salad. I'll poke around and see if I can find something dessert-y here; if not, maybe rootbeer floats on the couch while we read and wind down.

                                                                                                                                                                                                                                  Have a great safe week CH friends!
                                                                                                                                                                                                                                  Dessert Winner for home (Edit): Lemon Bars.

                                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                                    Oh mamachef, I thought you knew better than to mention things like fondue scones and not give over with the recipe, you cooktease, you.

                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      A'course! Since it's clear by now that I don't have PC abilities, like pushing the right button on the scanner that I don't own, I generally throw stuff out there,and if there are interested takers (somehow, I DID know it'd be you - perhaps the fact that you have some leftover Gewurz. tipped me off....) I come back with a recipe. So, here you go!

                                                                                                                                                                                                                                      Fondue Scones

                                                                                                                                                                                                                                      2 c. AP flour

                                                                                                                                                                                                                                      1 T. baking powder

                                                                                                                                                                                                                                      1/2 t. baking soda

                                                                                                                                                                                                                                      1/2 t. grated nutmeg, pref. fresh

                                                                                                                                                                                                                                      1/4 t. salt. (I always add just a dash more, to accentuate the swelling in my eyes)

                                                                                                                                                                                                                                      1/4 t. garlic powder

                                                                                                                                                                                                                                      1/2 c. cold unsalted butter, diced

                                                                                                                                                                                                                                      1 c. Gewurztraminer

                                                                                                                                                                                                                                      1 1/2 c. shredded Gruyere or Emmenthaler

                                                                                                                                                                                                                                      Oven, 425 preheat. Spray baking sheet with nonstick, or line w/ foil or parchment.

                                                                                                                                                                                                                                      Lg Bowl: whisk all dry ingredients 'til blended. Cut in the butter until mixture is crumbly; add cheese and blend, and then add wine in increments until just moistened. Turn out onto floured surface, and knead 5-6 times, no more than that. Pat into 8" circle, gently gently, and cut into eight wedges. Bake for 15 minutes; till golden brown. These are lovely with just the merest dusting of nutmeg atop; can also top with just a titch more cheese for baking.

                                                                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                                                                        Hmm, hmm, hmm. They sound great. Have never made scones with wine...

                                                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                                                          Oh that sounds like a must-try recipe...I genuinely like Gewurtztraminer (and Buttertart was just talking about it above) but had never thought of it or any other wine, for scones...what a great notion.

                                                                                                                                                                                                                                          I have an Austrian scalloped potato recipe that calls for a layering of potatoes, onion, gruyere, a smattering of rendered salt pork and flour,salt and pepper and then a thorough dousing of 1/2 chicken stock-1/2 Gewurtztraminer. Cover tightly and bake forever (seriously, this is what you cook alongside a truly slow braise or oven-stew maybe 2-3 hours.)

                                                                                                                                                                                                                                          I am glad you shared that recipe!

                                                                                                                                                                                                                                          1. re: LJS

                                                                                                                                                                                                                                            That sounds SO good, LJS. Going in the file for sure, but let me clarify: you shake the potatoes in seasoned flour and then do the layering? Or?
                                                                                                                                                                                                                                            I am glad you shared YOUR recipe, too! thank you!

                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                              I don't actually dredge them in flour, but I suppose you could. The recipe is more of a technique than a list of ingredients, but I will try to be more exact.

                                                                                                                                                                                                                                              I find that 5-6 potatoes, thinly sliced, and a couple of onions,sliced thin, 1 1/2 cups grated gruyere (or any nutty swiss cheese), a square of salt pork 2" x2" rendered and 1 cup each of chicken broth and 1 of any decent white wine (I happen to like the carmelizing effect of the Gewurztraminer).

                                                                                                                                                                                                                                              You simply layer the potatoes, onions, salt pork and cheese, with a scant dressing of flour, salt and pepper for each layer and repeat until done...maybe 4-5 layers?

                                                                                                                                                                                                                                              I don't think I have ever used more than 1/4 cup of flour for the whole lot.

                                                                                                                                                                                                                                              I only use half the blended stock and wine when first 'dressing' this for the oven, sometimes I add all the rest as it cooks, sometimes 1/2 and sometimes it just doesn't need more to stay moistened throughout cooking. A lot depends on the age, varietal of potato and how tight that lid is. I use a sort of bean pot with a lid that has a good fit.

                                                                                                                                                                                                                                              My goodness, it smells wonderful as it cooks! Especially good with ham or the aforementioned braises, lamb shanks or a strong beef stew.

                                                                                                                                                                                                                                              1. re: LJS

                                                                                                                                                                                                                                                Excellent, LJS. Thanks so much for getting specific. Technique/ingredients are just fine, as opposed to a recipe. I'll be trying this out.

                                                                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                                                                  This recipe and the one for the scones are going into my ever-growing "to cook" list!

                                                                                                                                                                                                                                            2. re: LJS

                                                                                                                                                                                                                                              Oh goodness that sounds good. Sauerkraut is also wonderful cooked in a slightly sweet Alsatian...

                                                                                                                                                                                                                                          2. re: mamachef

                                                                                                                                                                                                                                            What a great idea, mamachef, you Rock!!

                                                                                                                                                                                                                                          3. Finally over that nasty bug from last week (Yay!) . Of course, I haven't cooked a meal in a week, just making do on a bit of this or that. Last night I made up for it in the form of a seafood feast: fried (Of course) cod & shrimp plus deviled crabs; to go with french fries, cole slaw & hushpuppies.

                                                                                                                                                                                                                                            Dinner tonight will be a Caribbean shrimp & sweet potato chowder: sweet potatoes, celery, red onion, garlic, red bells, and cilantro get sauteed in a litle canola oil then seafood stock & coconut milk are added & later thickened with a bit of cornstarch. It gets seasoned with jerk seasoning blend and a jalapeno before the shrimp is dropped in for a few minutes of bathing. Serving with toasted coconut cornbread and a simple salad of red leaf lettuce, red onion, cukes, shaved chayote and scallions with a tomato vinaigrette.

                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                              When you get better you get BETTER! Hooray, enjoy!

                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                Cheryl, that chowder sounds absolutely outstanding, and I'm so glad you're feeling better!

                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                  That chowder sounds fantastic, Cheryl. I'm always looking for new sweet potato recipes. Glad you've recovered!

                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                    Coconut corn bread? I have to ask for that one...! Glad you're feeling better and are back in the saddle again!

                                                                                                                                                                                                                                                  2. Chinese Chicken Salad. So pedestrian, but so good.
                                                                                                                                                                                                                                                    Shredded cabbage, maybe two different kinds, with lots of shredded carrots and red pepper. Poached chicken breasts will get shredded and bathed in Newman's sesame-ginger dressing (don't judge me, it's 1 point for 2 T), and I will likely top the ginormous bowl I plan on eating with chopped cashews. Maybe bean sprouts will go in too, and lots of cilantro and green onion.
                                                                                                                                                                                                                                                    What else am I missing? It's been a while since I've made this one bowl meal.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                      Oranges? It sounds delicious. I've been craving cabbage soup lately. Which is an odd craving, for me.

                                                                                                                                                                                                                                                      ETA: Or water chestnuts?

                                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                                        If your points will let you "afford" them, a sprinkle of chopped peanuts would be great on this, and if you need to flesh out the greens part you could add shredded crispy lettuce and water chestnuts and some shredded red cabbage, or Napa cabbage, or even really thinly-shredded green cabbage.

                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                          Spray a baking sheet. Cut some wonton noodles into thin strips and bake at 350 for about 10 minutes. Add to your chicken salad. The chinese chicken salad we make is only 4 pp, and I love it too.

                                                                                                                                                                                                                                                        2. We are going to the auction tonight, so dinner will be late, and have to be something quick that I can throw together with no fussing. I'm thinking either soyrizo and eggs in flour tortillas, which will let me use address those bits of cheddar and sour cream forlornly awaiting use, or some kind of pasta, with a simple garlic and anchovy butter sauce. I'll let the boy decide. Of course, dinner plans might get thrown to the wind in favor of a visit to the bar next to the auction hall.

                                                                                                                                                                                                                                                          There is a bar right next door to the auction hall. This can either work for you, or against you, depending upon your proclivities. *sigh*

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                                            You know what that soyrizo is good in? Cook it up a little, mix in a can of black beans, some prepared salsa (I used leftover pico de gallo), simmer a while, and you have a sort of chilish thing that's pretty darn tasty served with/over tortilla chips with some sour cream. Was the result of desperate I feel cruddy cooking but was really quite reviving.

                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                              I use soyrizo and black beans in my chili, but using it with salsa as a dip is a damn good idea, and a great way to use up fresh cilantro as well . . . and any extra beers I have on hand. Once the weather warms up, bowls of something red and spicy eaten with tortilla chips start figuring more prominently in my meal plans. Especially when the boyfriend goes out of town.

                                                                                                                                                                                                                                                              That's not a bad idea for tonight, though. Thanks, BT.

                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                I will so be using this to make the next batch of vegie nachos at work.

                                                                                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                                                                                  Certain people in my household don't like much vegetarian and was amazed that it really really seemed like eating meat.

                                                                                                                                                                                                                                                            2. My excellent husband had dinner ready when I got home from work. It was whole wheat spaghetti, with sauce florentine and spinach meatballs. Also a nice tossed salad, and some of his home made bread. A glass of Abruzzi(?) some Italian red wine that went nicely with it.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: sunflwrsdh

                                                                                                                                                                                                                                                                How nice for you! Homemade bread too?! I love a man that cooks but a man that bakes bread is special!!

                                                                                                                                                                                                                                                                Tonight for us is leftovers: pork tenderloin and veal marsala, rice, polenta and couscous are also in the fridge. I've been meaning to get to the bag of Brussels sprouts in my fridge and it keeps getting away from me. I have another busy day tomorrow, then a night off of the kitchen, in that I take the boys out after an appointment that takes us to another part of town, with multiple dining options not available in our little village. Its usually not fancy, but, hey, it's a night off for me!! Think IHOP, Carl's Jr, In n Out, Chili's (which was a treat!), they are 9 & 7, after all! But we have fun, and some of my best memories of growing up was spending time with my folks and the places they'd take us to.

                                                                                                                                                                                                                                                                But future food plans include these ingredients & Ideas: chicken thighs, living lettuce and lemongrass for grilled lemongrass chicken lettuce wraps; and boneless short ribs, Korean style, with rice, and of course, those brussel sprouts I still need to shred and toss with fried capers. And Friday night is another night out, this time the whole family with Daddy in ritzy Beverly Hills, so my boys can practice their manners (!), and I was also planning on visiting a new butchery opening in mid city (by two women no less) with all local and organic meat, to give me inspiration for the weekend & upcoming holiday. I love it when my week's planned out!!

                                                                                                                                                                                                                                                                1. re: sunflwrsdh

                                                                                                                                                                                                                                                                  I am guessing that a Montepulciano d'Abruzzo is the wine that went so nicely with that lovely sturdy pasta dish?

                                                                                                                                                                                                                                                                2. Off to a cheese making class, so that's WFD. Actually, i had a cup of my couscous/black bean salad just now, so hopefully not going to overindulge in the cheese, but hell, what's the point of taking the class?? The boy is at home eating leftovers of his own devising: chicken pot pie he made - his first - which turned out wonderfully, with puff pastry "biscuits" split in half. I got 3-1/2 ounces of it last night, with salad, which was a perfect serving and gave me a nice low point score. I haven't really cooked in awhile.... getting spoiled but missing it.