What's For Dinner, Part 83 [OLD]

[mamachef]

Hi Fellow ChowHounds! It's time for a new thread! I've been waiting for the opportunity to jump in and start a new WFD for months now! Yay!
This is a heavy-duty cooking month for sure: the first Spring vegetables, Easter dinners to prepare and Passover beginning right after. There are sure to be some great ideas. Will you tell us about them, please? And best Spring wishes to everybody here in the CH community!

[LindaWhit]

New thread started here:

http://chowhound.chow.com/topics/779085

[LindaWhit]

More cleaning out of the freezer (the upstairs one, this time). I'll be using up a thick slice of honey ham in some mac & cheese and ham. Steamed broccoli alongside.

[Phurstluv]

Actually doesn't sound bad for "I'm moving food". LOL!

[onceadaylily]

Last night, I got a phone call from my man stating he was stuck at work until closing. I put off cooking dinner, only to get another phone call from him at eight, letting me know that he had gotten out of work and was ten minutes away. When he asked what was for dinner, I laughed, and said tamales. "Oh, no thanks," he said. "I'll just have some broccoli and a bagel." I sympathize, I really do. We all know what it's like to defrost something for the next day, only to have lost your taste for it. But *I* had tamales last night, and when he saw the martyred look on my face, he begrudgingly ate two as well.

I have ceased to see the bag of tamales in the fridge. It doesn't exist. We are having fish tacos tonight, with lime crema, extra cilantro, a side of pepper-heavy Spanish rice, and . . . maybe tamales. I did forget to buy cabbage, but I think the boyfriend might be willing to grab some on his way home. It's so wonderful on those tacos, and really balances out the spicy fish and tangy crema, I think.

[vafarmwife]

Making hot dog chili, deviled potato salad, and chocolate cake. It may be windy and raining, but I am having cook out food.

[rabaja]

Hot dog chili? Can you decribe that, please?

I have hot dogs on the brain today, it must be all that sunshine outside my window.
eta: not trying to rub it in Vafw!

[vafarmwife]

Browned hamburger and onions simmered in tomato sauce, ketchup, and spices that you put on top of a hot dog.

[Phurstluv]

Yum!

[Harters]

Dinner tonight will have to take second place to football watching. The mega-match of the year pitches Manchester City against Manchester United in the FA Cup semi-final and, round these parts, it doesn't come bigger than that (except if they were pitched in the final). COME ON YOU BLUES!!!!!!

Of course, we aren't going to starve. A joint of beef topside already sits in its marinade of red wine, garlic, thyme and rosemary and will be long-cooked with some veg as a daube - ready to eat after the fulltime whistle blows. Preceeded by a very simple salad - sliced Marmande tomatoes drizzled with some of our favourite Palestinian olive oil (which we managed to score last week when we were in Kent) and a scattering of Halen Mon seasalt - with a crusty loaf of olive bread. Some cheese for afters.

[Breadcrumbs]

Tonight we had our very first dish from the “highly recommended on Chowhound” cookbooks of Edward Giobbi.

Pasta con Ricotta from Italian Family Cooking was inspired by some wonderful, fresh sheep’s milk ricotta I purchased last night. This is a dish that comes together essentially in the time it takes to boil your water and cook your pasta. All ingredients are then tossed together and baked for 30 mins. A weeknight dish w weekend appeal because it’s something I’d be happy to serve to guests. Did I mention it has 2lbs of spinach as well? A great way to sneak in those greens. Everyone loved this one and I’ll happily make it again!

[onceadaylily]

That is gorgeous, Breadcrumbs, and right up our alley. Can you paraphrase the recipe when you have time? The weather has dipped here again, and we have a bit of time, I think, to enjoy dishes like these.

[Breadcrumbs]

Thanks so much oadl! I'd be happy to do that. How about tomorrow if that's ok? I forgot to mention this is a great match for Chiant!! ; - )

[onceadaylily]

Whenever you have time, BC. I just brought home three pounds of spinach yesterday, and they'll keep. The boyfriend loves a baked pasta, and I'm wanting to make ricotta again. And thanks for the wine recommendation. ;)

[Breadcrumbs]

Good Morning oadl, as promised, here's how this all comes together.

-Rinse, cook, drain, cool & chop 2lbs of spinach (I used baby spinach)
-Oven @ 375
-cook 1 lb penne or other tubular pasta until almost al dente
-In a large bowl combine: cooled spinach, 1 lb fresh ricotta, 3 lightly beaten eggs, 2/3cup grated Parmesan, 1/2 cup chopped parsley, 2 tsp salt (I used one an put salt on the table so folks to salt to taste), 1/2tsp fresh ground black pepper and 3 to 4 cups marinara sauce (EG provides a recipe but I used 3 c. of my own)
-Drain pasta and return to pot. Pour in your sauce and toss to coat
-Turn into large casserole dish (I sprayed mine first w olive oil pam)
-Bake for 25-30 mins

Note: EG has you cook pasta for only 2 mins and then has it finish in the oven w the sauce. I used a dry pasta and felt there was no way it would have finished in the oven after 25-30 mins. So, I cooked until almost al dente stove top. Penne in finished dish was perfect, not sticky of over-done at all.

I also passed some fresh parm at the table.

Buon Appetito!

[Gio]

Great report BC. This is my Easter Monday main dish.

[Breadcrumbs]

Thanks Gio, I'm sure you'll love it and what a perfect dish for Easter too.

[onceadaylily]

Good morning, and thank you for the recipe. Simple enough, and borderline healthy. This will be a nice dinner to put up when he works the late shift. I hate to give him reheated food when he comes dragging in with fatigue, but I never want to cook anything that requires too much attention at ten o'clock at night when my attention is likely to wander. And I know he would love this dish. Thanks!

And I'm pretty attached to my own marinara as well. ;)

[BombayUpWithaTwist]

Tonight's dinner...Dodger Dogs @ Dodger Stadium :o)

[mamachef]

Hey, did I hear correctly that Dodger Stadium (you lucky thing, you) opened up Heaven's Waiting Room, a/k/a an "all you can eat" section? For a special ticket price? 'Cause I could eat my weight in Dodger Dogs, no problem.

[Phurstluv]

YAY!! Good for you, Go Dodger Blue!! Actually, I've heard they've improved some of the concession stands, so hope you have a great time, eat well and they win!!

[Rubee]

Lunch: Spicy garlicky cellophane noodles with chile, egg, cilantro & Thai basil.

[alliegator]

Wow! that looks like heaven...
Especially as I sit here with my lunchbox sized box of raisins.

[Breadcrumbs]

I was thinking something similar . . . I had a chicken noodle cup-a-soup today and I debated whether I could be bothered going to the other side of the office to boil the kettle!!

[Breadcrumbs]

Rubee, kidding aside, that looks outstanding. I love egg and noodles together.

Are cellophane noodles the same as bean thread noodles do you know? There's a Japanese take-out spot I get to for lunch from time to time and they make a cold bean thread noodle dish that's outstanding. It just looks like noodles but they have a sweet/soy flavour that always blows me away. So simple but so amazing!

[Rubee]

Yes, cellophane, bean thread, mung bean, and "glass" noodles are all the same. Good at room temp too. Sometimes I make a batch and snack on it all afternoon.

[Breadcrumbs]

I'm totally craving it right now Rubee . . .thanks for the info!

[mamachef]

TELL!!!!!
: )

[mariacarmen]

ok Rubee, out with it. your recipe, please.....

[Rubee]

Okay, here you go! It's my variation of this recipe from Grace Young (which is also delicious just as written):

Stir Fried Cilantro Chili Noodles
http://tinyurl.com/3te73tt

My changes: Proportions obviously since I make it for one, I use cellophane noodles instead of rice noodles, and a spicy homemade chicken stock. Instead of ginger, I use 2-3 cloves of garlic with fresh sliced red Thai chiles and stir-fry the garlic so it's toasty brown before adding the stock. I make the egg omelets (seasoned with minced chili and salt) ahead of time in a crepe pan, slice it up, and put in in a container, so that when I want to make lunch, I just toss the noodles with a handful of herbs, add the egg strips, and garnish with sesame oil and chili. Good stuff!

[buttertart]

Last night was fauxjoada (leftover feijoada from Via Brasil with leftover churrasco mixto - pork, chicken, sausage added and hotted up), leftover tomato strawberry basil mozz salad, halved "New England Backyard" cherry toms off the vine, fiendishly hot bottled round Brazilian peppers, salsa, yogurt, Portuguese bread from last trip to Newark that I had frozen.
Tonight is Trader Joe's grass-fed veal chops that I'm not sure about since they look awfully red, with don't know what yet. T&T!!! red wine...

[Rubee]

Mmm.. I love feijoada. Haven't had it in so long. I wonder if it's available here in Phoenix? Will have to do some research.

[mariacarmen]

C'mon Rubee, we know you can look it up, make it perfectly, and photograph it masterfully by the end of the weekend! i do love Feijoada too.

[Rubee]

HA! I wish, but thank you : )

I actually would love to try making it some time, but E doesn't like it (or the collard greens that I love with it) and I'd have to eat it all myself. hmmm... I wish you all lived closer and we could have a Chowhound feijoada party!

[buttertart]

To do it right makes cassoulet look like Shake 'n' Bake.

[Phurstluv]

Oh man, don't tempt me, you know I'm only 6 hours away!! LOL!

[buttertart]

Those veal chops are excellent. They were very very cold when i took them out to cook so I did them for 18 mins total, turning every 5 mins or so, on a medium heat. Nice and rosy and juicy all the way through. Potatoes sprinkled with salt and micro-baked, baby arugula salad with walnuts, cherry toms.

[onceadaylily]

I've had to change my dinner plans, as I've discovered that the boyfriend decided to remove a bag of tamales from the freezer to thaw. Not just two, or four, but a dozen of the things that had sat in our fridge for *days* before being frozen, which means they have to be eaten straightaway. And these are the meat-filled ones, so I hope he's hungry tonight . . . and in the mood for a touch of danger, as those tamales have been in that freezer for quite a while, haven't they? Welcome to our thirty-something life. We're really living on the edge over here.

So, he is having tamales. I have decided to take advantage of this and make something for myself that he isn't likely to eat: stuffed green peppers (he loves the actual stuffing, but has said he will leave the pepper but a sad shell on his plate). I'm making a batch of Spanish rice, heavy on the peppers and cilantro, and mixing some of it with soyrizo for the filling. I might also thaw one or two of the cheese tamales in the microwave for myself, just to be sociable.

Broccoli was sixty-nine cents a pound at the market, and so we've been having bowls of steamed broccoli before every meal, and we will tonight as well. It gives him something to eat while I finish up with the cooking, and I snack on it as I go. I like steamed vegetables, plain, as finger food, while the boyfriend prefers his swimming in butter, salt and parmesan. "Are you sure you wouldn't just rather have a cookie?" I asked him last night, after he asked for another chunk of butter in his bowl.

[mariacarmen]

i love the broccoli trick, it really helps. Soyrizo filling - mmmmm... gonna get me some this weekend.

[onceadaylily]

My first fake meat turned out to be the best of them, and pretty versatile in our house, with our tastes running toward spicy. The broccoli trick, courtesy of you. I can't believe it's almost time to ditch the layers and show off the 'winter project'.

[bermudagourmetgoddess]

Last Night was very interesting ...
Did not get home till late so ended up having a bottle of Red and a Grilled Cheese...Irish Cheddar though ;)

[rabaja]

Irish dinner! An old fave of mine!

[Phurstluv]

I sort of had the same fate, just probably not as pleasant as yours. So last night, despite my best intentions, we had mac & cheese balls, feta & caramelized onion puffs and coconut shrimp. All frozen. We had a major crisis here, so that was as much as I could manage at the time.

[Harters]

Tonight's going to be a goulashy thingy.

Strips of pork fillet will be browned. Onions will be softened and garlic and smoked paprika added. Pork goes back in along with some beef stock, tin of tomatoes, maybe a hint of sugar and away it simmers.

30 minutes pass. During this time, I get to make small dumplings - self-raising flour, suet, baking powder, chopped marjoram. They go in the pan, along with a couple of chopped peppers. Another 20 minutes or so pass and it should be ready.

It'll be preceeded by the first of this years English asparagus to enter Harters Hall. Expensive at £1.99 for 200g but it'll come down in a couple of weeks or so. Steamed or boiled. Melted butter. Sea salt. Simples.

Stewed rhubarb and Green & Blacks organic ice-cream for afters

[buttertart]

Have some extra sparrowgrass for me, we don't get it until May here.

[Phurstluv]

WTF is sparrowgrass?? asparagus?

[Harters]

Yep. http://en.wikipedia.org/wiki/Asparagus

[buttertart]

It was the family appelation for it, in fun.

[twodales]

I made pork goulash last night and it was really tasty. It's turned cold here again ...grumble, grumble...

[BombayUpWithaTwist]

I love that you use suet. I get it at the butcher when I remember to ask :o)

[mamachef]

So am I right that that's roughly $4.50/half lb.? Somewhere around there? I don't know the current rates of exchange, and I'm curious.

[Harters]

I think it's closer to $4/half pound. But I'm having to do a two-way conversion in my head - both weight and currency - so may be off.

Bombay - suet is readily available at the supermarket - I doubt whether many butchers here even stock it.

By the by, we completely forgot that we'd bought a tub of sour cream to go with this. Any brilliantly interesting ideas for what we might do with it?

[LindaWhit]

Beef Stroganoff is my first thought, Harters: http://www.epicurious.com/recipes/food/views/Beef-Stroganoff-102134

This is the recipe I patterned mine after, except I cut WAY back on the butter (2 Tbsp.) and I don't use any of the vegetable oil. I also cut back the beef broth to 1/4 cup - maybe a bit more and omit the Dijon mustard and dill completely.

Second is Lemon Blueberry Sour Cream Cake: http://www.lanierbb.com/recipes/data/...

[mamachef]

Meself, I'd put a good sting of horseradish into some of the cream and serve a big spoonful atop your goulashy type thing. Bet it would be delicious. And then with the rest of it I'd make either:
A sour cream/raisin pie, or a noodle pudding (sweet or savory) or a dilled salad cream dressing. I also have a recipe for an onion-Swiss pie that uses a bit of sour cream, and it's delicious. Interested in any of these?

[Harters]

Noodle pudding? Intriguing - do tell more.

[twodales]

Harters: 4 favorite uses for sour cream.

Sour cream coffee cake. Add some blueberries.

When I was a student I would throw together what I called Noodles Romanov/Romanoff. I think there was a packaged product with the same name that I tried to copy...hence the fancy name. Basically I mixed a tagliatelle width noodle (but shorter)---cooked--with a finely grated cheddar, a bit of pressed garlic ,sour cream and a bit of ground pepper. Not very sophisticated for such a puffed up name. I still crave it sometimes especially when my husband is away and I don't want to make a big meal.

Make a Philadelphia cheesecake with a sour cream topping.

Swedish Apple Pie. Chunks of apple mixed with sour cream and a crumble topping.

Hope you enjoy the "footie"!

[Harters]

Half-time. Nails bitten down. No score.

Also no snacks (foul-up on the shopping front).

'Tis tense.

[Breadcrumbs]

I have to ask . . . which ones are the blue and white? (head hung in shame as an ex-Lincolnshire lass!!)

[Harters]

W-HAAAAAY.

Final score:

MUFC - 0. MCFC - 1.

Man City play in sky blue. Man United in red.

There's celebration in this half of the Harters household. On the other hand herself comes from a long line of United supporters.

And, yes, it's tribal thing. You do not choose your team, you are born into supporting them.

[Phurstluv]

We share the same fate here with football, baseball & basketball teams. You can always root for the outsider, if you don't mind becoming one yourself!

[buttertart]

Hip hip hurray!
http://www.newyorker.com/reporting/20...
The Turkish take (I wish I could get the whole text for you, v interesting indeed). I work with a number of Stambouli Turks and when the big matches are being played the shirts, scarves, etc are all trotted out and work ceases during the televising. Quite something.
(Re food, it's a big advantage inasmuch as they always bring back Turkish delight, pistachios and whatnot when they go home and keep me abreast of the best Turkish restaurants in town.)

[Cherylptw]

Yesterday's dinner consisted of grilled smoked kielbasa with boiled potatoes & sauteed cabbage with carmalized onions....

Today, it'll be whole baked flounder stuffed with spinach, tomatoes & garlic and drizzled with garlic butter. On the side, bakers with the usual suspects and braised kale. I've got an Italian cream cake for dessert with butter pecan ice cream wanting to be eaten....

[onceadaylily]

I haven't had flounder in so long, and your sounds delicious. What is an Italian cream cake? It is the kind baked with a ricotta layer?

[Phurstluv]

Sounds like Italian buttercream, what they make the cakes with on the east coast. Could be wrong tho.....

[Cherylptw]

You're right about it being Italian buttercream, which was delicious on it's own but (and I didn't make the cake) they ruined it by putting toasted coconut not only on top of the thing but in between the layers as well. No amount of scraping the coconut off convinced me to have more than one slice. Sigh >>

[mamachef]

Birfdayday has once again crept up quickly; too quickly in fact to honor individual requests. So, the Magical Blackboard is going up today, and I'll call in tomorrow for results, which will give me weekend time to shop and plan for anything out of the ordinary. Tonight's dinner is a tasteful melange of leftovers. I am going to go in and clean out that overloaded refrigerator. There will be soup. I don't know what kind is in the freezer since somebody misplaced my inventory, but there will be soup. There will be a sandwich board - gotta get those cold cuts out to be replaced after the House Food Costco Shopping Extravaganze. There will be a bowl of tortilla chips, and another of potato chips because there are two "Oh my godsize" bags that are open (but chip-clipped) on the shelf. Undoubtedly there are vegetables that will find their way onto a crudite plate. (Side note: one young man, upon seeing the listed menu one day, told me he didn't really think he'd like to eat "crudd-ites," but we got that straightened out right away.
So, basically? The only thing I'll actually be cooking is an enormous batch of the usual peanut butter cookies, made from the usual recipe. But I will, undoubtedly, be back for suggestions once that board has some ideas on it!
Have a great day, 'hounds!

[buttertart]

Didja make my mom's chocolate chip squares for them yet?

[BombayUpWithaTwist]

Teriyaki Chicken Rice Bowl
I marinate thighs for about an hour then bake them in the toaster oven. I then layer rice with nori dipped in soy sauce then top with the cut up chicken and furikake. I served it with salad & Kimchi and drank Roasted Barley & Corn Tea and a Bombay Up With a Twist :o)

http://myhomecookedmeals.blogspot.com...

[Glam Foodie]

Some pork tenderloin marinated in rosemary, white wine, olive oil, sea salt, black pepper, and grainy mustard. We had some nice, roasted asparagus with Parmesan on top, a la Ina Garten. Mr. Glam Foodie also had a baked potato with sour cream and chives.

Tomorrow we have a beautiful spring dinner party menu planned - can't wait to cook, serve, eat, and share on Chow!

[onceadaylily]

Lucky you, that menu, GF. I'd love to hear about that dinner party. Enjoy!

[sunflwrsdh]

Smart (?) Ones Ravioli Florentine, and a big salad, with romaine, baby spinach, mixed baby lettuces, chopped tomatoes, thinly sliced red onions, roasted red peppers and cucumbers, grated carrots, fat free feta, dressed with one tablespoon Kraft light parmesan asiago balsamic viniagrette. And some fresh pineapple chunks.. Carted to work, along with both other meals today, as it was a 12 hour workday for me. Lunch was the beginning of the big salad, a cup of Campbells Healthy Harvest (?) tomato basil soup, and egg salad (1 whole egg = 3 egg whites, mixed with some stone ground mustard, dill pickle relish, salt and pepper and fat free mayo) on a whole grain sandwich thin, and some sugar free jello with cool whip free. Breakfast was a smoothie, 1 cup almond milk, 1 banana and 1/2 package frozen mixed berries whirled in the blender till smooth, drank in the car on the way to work, and when I got to work, 1/2 cup steel cut oats ( which I make ahead on the weekends) with 1 chopped Empire apple and a sprinkle of cinnamon, with 1 packet of truvia and 1/2 cup almond milk. I don't mind eating healthy, but it sometimes gets tiresome lugging all of this food around!

[onceadaylily]

Keep your eye on the goal, girl. Carting the food around burns calories. ;)

[LindaWhit]

Steak, potatoes, and asparagus are WFD.

I threw together a marinade for a chuck steak this morning - canola oil, some orange juice, a sploosh of a blood orange-balsamic culinary sauce, a heaping tsp. of Dijon mustard, some grated fresh ginger root, and a pinch of salt. It'll get seared on the grill pan and finished in the oven.

Sides are going to be roasted Herbes de Provence potatoes and steamed asparagus.

[onceadaylily]

I knew I forgot something at the market: asparagus! Maybe they didn't have any . . . hard to miss it, usually. I also forgot coffee, so I'm sure I'll be back to the market soon. I love the sound of that sauce, Linda.

[LindaWhit]

The marinade wasn't bad - needed a bit of an oomph - perhaps a bite of more vinegar or some heat - Aleppo pepper would have been a good add to the marinade.

But it provided me with dinner last night and tonight for leftovers. And took another item out of my freezer (I'm really trying NOT to buy anything other than fresh veggies or dairy for the next two weeks!)

[onceadaylily]

Ah, I remember the food situation the last few weeks before a move. And the last week, you start choosing which 'pot' and which 'pan' you need to survive. After that, you remember what it was like to cook in your *first* apartment.

[LindaWhit]

Yup. I expect to have my pots and pans until a few days before I move, but those two days will be spent packing up the entire kitchen! I'm thinking takeout might be the way to go using picnic basket plates and utensils. :-)

[chef chicklet]

Last night I had it all set in my head to make a lovely dinner with an Asian flavored broiled chicken breast, braised bok choy with cripy shallots and rice etc. Enters the husband: What's for dinner? I tell him my thoughts and he answers me "Well blah blah.."and all I hear is, screeeeeeeeeeeeeeeeeeeeech!" The brakes go off in my brain. What? You want me to do what? Oh, with what? now? okay....grumble.

So he wanted me to make burritos out of the leftover tri-tip and I wasn't in it at all, you know?
So I make it anyway. My brain is wired for making food, and I just have to create something, anything with food. It's like I have to, I can't just leave it alone, I have to make the leftovers as if its their first time out.

I get busy, and I make a fresh salsa, with fresh romas, lime, jalapeno, garlic, white onion, cilantro, Mexican oregan(dried) rubbed between my palms (so I can smell it all night) and then smidgeon of olive oil. Whiz it up in the blender, add the pepper and salt, and more jalapeno.
Slice the tri tip, and get it ready to reheat, really thankful it's medium rare. Dip two chicken breasts in beaten egg white and season the panko. Coat them nicely, and bake at 365. Then later I quickly broil them on low to a light golden. Slice them.Yet in another pot I've sweated white onion, then carmalized it. Into another pot goes a little oo, to saute the diced white onion and minced garlic cloves, salt and pepper, after than in goes TJ's black beans the can juice and all. These are so good, everyone here loves their beans, so why not? I know I know-salt.
The onions are caramelized, the chicken is in the oven and now I saute the beef, getting it hot, and now the meat is medium. That's okay, lots of juice, and it tastes good.

Into the warm tortilla, a slather of sour cream, beans, beef, chopped lettuce, salsa, more sour cream and what? no cheese for him... go figure. I make him another this time with the chicken and it's lovely light and crispy exterior. Awww, he loves this one.

So that was my lack luster dinner for my dh and he loved it. Me I ate a small piece of the chicken (which this is my new favorite way for low fat cooking) with fresh salsa and more cilantro, and a little bowl of the beans with a teensy bit of sour cream. All was okay but my cooking fix was fixed. Peace on the home front is all that matters. Tonight I will go crazy with my bok choy and etc...

[LindaWhit]

You Done Good. :-) (I can't imagine cooking all of that and then not eating it!)

[mamachef]

Hats off to you, Ms. chef chicklet! And on the fly, too! That chicken sounds great. Enjoy your Bok Choyapalooza tonight; don't let anybody de-rail you!

[ChristinaMason]

I loved the play-by-play :)

[sunflwrsdh]

Me too!

[mariacarmen]

your appeasement dinner sounds absolutely wonderful. i'm so in the mexican mode. i'm going to try the chicken the way you did it. so many ways to spice that up for tacos.

[haiku.]

Doesn't sound lacklustre at all - I can understand why he loved it :)

[gembellina]

What I WANT is a big fat lamb curry, all melting and tender and spicy, a mound of buttery rice, and a side of pillowy and charred peshwari naan. However, between the fact that I'm more likely to get brown goop at my local takeaway and that I have to wear a bikini in 3 weeks time, WFD will in fact be scrambled eggs with spinach and mushrooms.

[mamachef]

gembellina, the description of what you WANT to eat just inspired me to make curry for dinner, with coconut milk and spinach and lamb chunks and a little fresh tomato added at the end....with some almond/raisin rice and a raita (there's my yogurt-sauce fix). Thank you, I was feeling horribly uninspired.

[LindaWhit]

Seriously - I want what she wants as well! LOL And since I'll *never ever* be seen in a bikini, I could have it - if I was making that tonight, that is. ;-)

[gembellina]

AAARGH NOT FAIR! Hope it was good ;)

I did weights then had my eggs which were actually quite nice, and more to the point I feel very virtuous!

[Harters]

Hah! At least you are able to exercise self-restraint.

At Casa Harters, I raised the question of a big fat lamb takeaway curry and was told that it was "off limits" for now - due to me being a "fat ba&tard who over-ate on holiday". Herself has a wicked way with words at times. Not inaccurate, I must accept, but wicked all the same.

[mariacarmen]

ahahaha love it love it love it! Herself is a riot, you tell her i said so.

Mmmmmm Gembellina, big fat lamb curry does sound so good. i'm in the same fat boat with you. not bikini worthy - not since i was 11, thank you, nor even aiming at that lofty goal, but need to lose back those 9 lbs i gained and then the additional 13 i never lost. somehow, WW doesn't work when you supplement it with salty snacks and cocktails with the love of your life. But it sure is fun.

[gembellina]

Haha nice.

[Harters]

Upcoming tonight......Gratin of rigatoni with roasted vegetables. Taken from the Harters cookbook of the week - Delia Smith's "How to Cook, Book 1" (1998). Which, for Brits of a certain age, you'll remember the "storm of protest" after the TV episode where she taught how to boil an egg. Personally, I found it helpful as egg cookery is something I'm generally useless at (along with carving joints of meat and anything to do with the BBQ). Still can't boil a breakfast egg though (I'm OK with hard-boiled)

This is a long-prep dinner so I'll be getting started soon. A couple of courgettes and an aubergine getting chunked, salted and , after an hour, squeezed dry. They then get roasted along with an onion and chunks of red and yellow pepper (everythign toasted in oil, salt, pepper). St Delia says this takes about 30 minutes.

Pasta gets cooked and is mixed with the veg, some chopped anchovy fillets, capers, a pretty standard cheese sauce (lottsa Parmesan). A third of this mess goes into a gratin dish and is topped with a little mozzarella. Another couple of layers follow. Final sprinkling of Parmesan and back into the oven for 5 - 10 minutes. Leafy salad to go without, very lemony dressing.

In the process, a couple of books are off the shelves and on their way to the charity shop as we couldnt find anything we wanted to cook from them.

[buttertart]

Sounds lovely, and what books?

[Harters]

"Easy Curries" published by Marks & Spencer, in the early 80s. And the Dairy Book of British Food - sold by our doorstep delivery milkman , also 1980s.

The former suffers from being "easy" at the time - for which read entirely unauthentic as we now realise. The only dish I recall cooking is a "three bean curry", which still crops up regularly on the menu at Casa Harters but I know the recipe backwards (and have adapted it)

The latter, unsurprisingly heavy on dairy ingredients, purported to be regional dishes but, in most cases, wasn't - so ended up being a fairly generic, and not very good, "Brit food" book

[buttertart]

Not ones on my Amazon UK wishlist!
If you're in a bookshop one of these days, could you have a shuftie at the new Ken Hom BBC Chinese cookbook and let me know what you think?

[Harters]

I will (although remind me by email if I've been forgetful).

I didnt know he had a new book out (or, presumably, forthcoming TV series). He hasnt had much exposure in recent years but there was a time when the BBC couldnt show a wok without it being his hand on the handle.

[buttertart]

I heard about it here on one of the cookbook threads, Brit poster, can't recall the name and can't find the post. Thanks!
He was the same way in the San Francisco Bay Area in the 80s, the grand high poobah of Chinese cooking.

[Harters]

Assuming this is his "Complete Chinese Cooking", published in January, then my reading of the Amazon UK write-up is that it's a compilation of past recipes with a few new ones chucked in.

[buttertart]

Hmm.

[twodales]

Here is a link to the Delia recipe:

http://www.deliaonline.com/recipes/ty...

[mamachef]

That sounds outstanding, Harters. Stealing it for the boys, thank you kindly. : )

[Harters]

As always on a first time cooking, we followed the recipe that twodales links to implictly. It mentions a pinch of cayenne in the cheese sauce. I think next time we'd make that a very big pinch - the whole dish was nicely flavoured with a good kick from the olives and capers but a bit of a whack of heat would add to things.

[mamachef]

Good to know.......also, don't you think just a pinch of dry mustard in the sauce as well?

[Harters]

You're right. Dry mustard would be even better than the cayenne. More rounded flavouring , IMO

[mamachef]

I was thinking both...something about those teeny tiny inky binky grains of red just make me ridiculously happy and accomplished-feeling.
Hey, I was leafing through a Tamasin Day-Lewis book the other day and you came to mind.. : )

[Harters]

Violence towards women is something I would never, ever, support. In the ordinary course of events, that is. However whenever Ms D-L appears on our TV (mercifully rare), I get an urge to drag her down an alleyway and slap her repeatedly until she promises to stop with the middle class pretentiousness.

Hmmmm.....that said about the "never".......there is this female restaurant manager at a nearby place who should be stabbed repeatedly with a fork. Whenever you say something she replies "No problem". "Of course, it's no freaking problem - you're a freaking restaurant, I'm a freaking customer and all I'm freaking doing is ordering freaking dinner."

[twodales]

Funny how some people just get on our last nerve. My cousin feels that way about Nigella. He can't stand her and the way she'll nibble on a fish finger in a suggestive manner.

I save these types of animosities for the Kardashians and their ilk.

[Harters]

I'm with the cousin - although I dont feel the need to resort to virtual violence over the Simpering One.

[buttertart]

What is it with toffs affecting middle-class airs...also solidly upper middle class Oliver with his Mockney...???

[twodales]

Isn't he an Essex boy?

[Harters]

I see today, in a UK food magazine, that Oliver, senior, is leaping upon the family bandwagon and is going to start advertising an organic stock cube.

[mamachef]

Really? Your cousin doesn't find it attractive when a woman gnaws dessicated fish while batting her eyes?
Some people. : )

[buttertart]

Avec heaving bosom?

[Harters]

Now a woman chewing on a fish finger sandwich (pappy white supermarket bread, tomato ketchup) - that's a thing that raises my baser instincts.

Or, perhaps not.

[mamachef]

snort-larf on the "middle-class pretensions."

[haiku.]

Tonight will be a thai red prawn curry, rice and salad.

[chef chicklet]

Thai red prawn curry - one of my favorite things! Will you share how you make yours? thanks!

[haiku.]

I will admit to cheating and using a paste, because I cannot face coming home after a ridiculously long day and having to make it from scratch and I also have trouble sourcing some of the ingredients (galangal, kaffir lime leaves, lemongrass). And the paste is really good! I do add a few things in to make it better, though.
I'm thrilled that I made too much as I get to have the leftovers tomorrow (just dropped him off at the airport; although I do wish I were going with him to Hungary).

I fried (I always think that's not the right term, but can never think of what else to use) some crushed garlic, ginger and sliced chilli (fair amounts of each, love the stuff) in a little bit of olive oil, then added a little bit of the paste (about a teaspoon) and cooked the prawns, then set that aside. A bit of oil, then the paste went in for a little while, together with some roasted red chilli paste, I think it was. Residue of garlic/ginger/chilli were still in the pan. I then added a can of coconut milk and a can of coconut cream (which I had mistaken for the former when I grabbed it off the shelf, but was not sorry about as it was nice and rich). After simmering for a while, I added in the prawns, and added fish sauce, soy sauce and palm sugar until I got the taste I wanted. The just let it simmer away until the rice was done and we were ready to eat. I would normally add some chopped coriander before calling it ready, but the other half doesn't like it for some bizarre reason.

Served with rice I'd steamed with lime zest and cinnamon sticks.

I'd also made some yoghurt mini-tarts which had no time to cool before he left, so I'm nibbling on it now. A bit disappointed in the texture, but it's my own fault for not using greek yoghurt - the one I wanted to use up was too thin. But I can see it as a a healthier cheesecake substitute is made correctly.

[Rubee]

I had to work late, so E threw some steaks on the grill and ate earlier. I made a Thai beef salad for myself - one of my favorite ways to use grilled steak: Make a dressing with sugar, lime juice, fish sauce and ground or fresh chili. Toss with steak, sliced shallots, herbs (I used cilantro, Thai basil, and mint) with some ground toasted rice (I make a batch and keep it in a jar). Serve with sliced cucumber and crunchy cabbage to cut the heat. Quick and healthy too.

[BombayUpWithaTwist]

Rubee that looks so good! What a great way to use steak. It's interesting that you keep the cabbage as a wedge! Do you do alot of Asian cooking? I'm going to have to make a steak salad this way next time I make one :o)

[mamachef]

Rubee, that's stunning. And the ground toasted rice; that interests me. It sounds like it has a character akin to gomasio, without the salt, is that close? And will you tell us exactly how you make it?

[linguafood]

Love, love, LOVE Thai beef salad. So simple, refreshing, spicy, tasty. Perfect summer dish. Now, if we could only get some warm weather around here ....

[chef chicklet]

darn it rubee how'd I miss this? I should of made this with the beef for me last night!
This is just lovely, I love beef or chicken with salads, so fresh and delicous. And you have my favorite crunchy cabbage and cucumbers too! All sounds so delicously fresh!

[Rubee]

Thanks all!

@BombayUpWithaTwist (BTW, love your blog and pictures). I love to cook Asian, mostly Sichuan, Thai and Vietnamese, but I like everything ; ) Ha - I never thought of why a wedge, it's just the way I've always seen it served in Thai restaurants or described in recipes. If you make a dish like this super-spicy, a nice bite of raw cabbage wedge cools the fire a bit.

@mamachef - it adds a similar nutty/toasty flavor but is a bit grainier than gomasio. It's called "kao krua" in Thai. I take raw sticky rice and dry-toast it in a pan until it's golden and smells nutty, grind it in a spice grinder, and store it in a glass jar. I've only used it in salads like this or with ground meat (larb). It's also used in Vietnamese cooking ("thinh") to add texture to some dishes.

[BombayUpWithaTwist]

Thank for the compliment Rubee about my blog :o) That's great that you can cook all those Asian cuisine! I can do Japanese, some Korean and some Japanese style Chinese, but not the others. I guess I'm used to seeing shredded cabbage like with Tonkatsu...lol

All your photos are lovely!

[Rubee]

Thank you!

Japanese and Korean are actually two Asian cuisines I would like to cook more. I better study your blog : ) Now I want tonkatsu for dinner!

[BombayUpWithaTwist]

Dinner tonight was Turkey Chili

It basically has the ingredients as regular chili, but you cook 1/2 the turkey in the chili seasoning for about an hour covered and then you add chunks of turkey and cook for another 40 mins. I also added a Masa slurry to thicken it. And since I've been spending so much time on my new food blog, I forgot to soak the beans, so no beans. I got the base of the recipe from Cooks Illustrated. and then added my own touches.

[sunflwrsdh]

Tonight was some really good butternut squash "fires" which are really just strips of butternut squash spayed with cooking spay, (or I actually used my misto, and spitzed them with olive oil) and seasoned with a little chili powder. And some burgers on the grill, on whole grain sandwich flats. Very good.

[mariacarmen]

Do they crisp up? how long do you bake them? or are they pan"fried"?

[sunflwrsdh]

They could have been crisper. I didn't do the actual cooking last night..appointment after work, not home till 5:30 and gd had T-ball at 6, so my husband prepped the squash and my daughter put it in the oven I'm guessing she had it in for about 20 minutes, and 30 probably would've been better. also not really sure what she had the oven set at......guessing 350, and a little higher probably would have worked out better...like 400. I have more cut and ready to go, will play around with times and temps on Saturday and let you know.

[Phurstluv]

After a busy start to the week, it's already hump day and I'm still hobbling together meals from that lovely pork roast we made on Sunday. The sandwiches with the leek-fennel mixture are just great for lunch. I figured I'd get a head start on the rest of the week, since it's just as busy, and make some rice pilaf to throw in the rest of the diced pork roast and make a pork fried rice with green garlic, carrots, peas and ginger for tomorrow's dinner. Maybe make some scallion pancakes and teriyaki or orange chicken strip to go with it all. Has to be old fashioned American Chinese since that's the only kind I know how to cook. (someday, more asian classes).
For tonight, I popped a frozen mac & cheese in the oven, will slice up the roast, heat it gently, maybe make some gravy for it if it looks dry, and add some fresh spinach on the plate and the kids are done. I just cooked those kimchi sausages for myself, and they smell Unbelievable, and spicy!! Can't wait to try them, I'm going to slice them and brown them in a little butter, and wilt some spinach with them and I'm done.

[mamachef]

Phurstluv, I saw those kimchi sausages earlier and thought at the time that they sound divine. Does the kimchi make them tangy? Would they be good in a Korean taco, do you think?
Your menus are something to strive for; it all sounds so good; so homey.

[Phurstluv]

Oh, definitely, mama. They would be great in tacos, thanks now I know what I'm making next week! Well, I had wanted to share them with dh but I couldn't hold them in the fridge any longer, and now I'm finishing them for lunch (making a quesadilla!), so I guess I'll have to go back to that beautiful butcher store and get some more!!! Poor me! LOL!

And thank you, for the kind words. And honestly, I think the same of your menus when I read them, and think about how fun it must be to cook for a bunch of nice frat boys who love and appreciate it?! Great job, I might have to look into it one day, when my boys are college age!! : )

[BombayUpWithaTwist]

What are kimchi sausages? I love kimchi, but never of heard of sausages.

You are very imaginative with your left overs :o)

[mariacarmen]

she got the kimchi sausages at a new butcher she was trying out (posted upthread somewhere, or maybe on the last thread) - i've been dying to hear how they were!

[BombayUpWithaTwist]

Thanks Maria :o)

[Phurstluv]

They were delicious, mc!! Really tangy from the cabbage, almost like sauerkraut juice, and they let off a lot spice when I cooked them with some water. Then when I sliced them & added butter, it melted with the spice, it was yummy!
Bombay, these were homemade (butcher shop) sausages of pork with spices and kimchee, The Koreans use it a lot with their bbq, to cut the fatty richness of the beef and pork galbi, one of my favorite things to eat. Just describing this all makes me want to go to Koreatown right now and chow! We are so lucky here in LA to have a huge Korean population, their cuisine is great!
Anyway, mc, I'm going to make myself a sausage kimchi quesadilla for lunch, so I'd better get my a** to the gym, promptly!!

[mariacarmen]

YUM is all i can say. DOUBLE YUM. i think i'm going to korean BBQ Sat. night. we have a very good, but smaller than L.A. Korean scene in Oakland, not that great in SF proper.

sausage kimchi quesadilla is only a short step away from a sausage kimchi taco ... i'm just saying.....

[BombayUpWithaTwist]

Phurst, that sausage sounds delicious! Do you remember the name of the butcher in KTown? I don't live too far away from there :o)

[chef chicklet]

I finally had all the ingredients and made the Japanese Shrimp Fritters I've been yapping about. All of a sudden I speak dog...hmmm.
Anyway, if you've read my blathering, at the time I have the luxury of a true Japanese home cook to learn from. I made the fritters, they turned out okay. Ahem, I'm a perfectionist. Especially when it comes to certain things and the food I make is one of them. I don't think I hit the mark. N's were much more delicate, the batter lighter and I think I added too much of the ingredients. I reread my list since I watcher he make these. We were approximating, and I think that we lost the percentages in translation. No big deal, I can fix it. But my dh ate them like he was eating his last meal. I made the dipping sauce with the daikon, mirin, soy sauce, dashi and water. All good. That was delcious. I need to work the proportions out is all.

Here they are, and I do admit they were still very yummy. I think hers were much more delicate.

[Breadcrumbs]

cc they do look delicious! Just beautiful. Do you deep fry them or shallow fry? If you deep fry, do you do that stove-top or in a deep fryer?

I had a deep fryer many moons ago but finally pitched it as I got sick of the awkward way you had to remove the oil. Turn the unit over while holding it's hinged lid out of the way. I recently saw one that had a removable, dishwasher-safe liner and it got me thinking . . .

[chef chicklet]

These I fried in my wok with a little bit of oil. I have a little rack that sits on the edge of it where I can sit the food to drain, then onto paper towels. I think that these would be difficult to do in a fryer, too many parts to the fritter.

[BombayUpWithaTwist]

Chef Chik, those look delicious! I love your matching fish plates :o) I use a wok on the stove to deep fry.

[chef chicklet]

Thank yon BomBayUWaT! I look for this kind of thing at thrift stores, which is where I got them!

[Phurstluv]

Yes, I agree, those look absolutely yummy! I love a fried dumpling!!

[chef chicklet]

thank you!

[haiku.]

Those do look (and sound!) good.

[chef chicklet]

they are, but hers are better and after thinking about it, I think I know why now!

[haiku.]

Feel free to educate us :)
I'd love to try my hand at these.

[linguafood]

At the risk of boring everyone to death.... leftovers - more chicken noodle soup with more carrots and noodles thrown in. Side of tomato mozza salad with hopefully flavorful tomatoes. Some mâche with walnut vinaigrette. Not particularly hungry or ravenous these days.

Stoopid cold.

[mamachef]

She lives! Yay! lingua, one thing you never ever are is boring. Enjoy your soup and take good care of yourself!!

[buttertart]

Try some strawberries in that tomato mozzarella salad sometime, missy.

[Breadcrumbs]

Well tonight we're having Fresh Orange Pork Tenderloin from the COTM along w some orange or cardamom scented basmati rice.

That said, an article I just read in today's Globe & Mail (Canadian daily newspaper) featured a meal that has me salivating and, wishing it was on my menu tonight!!

In case you're interested, I've pasted a link to the recipes for: Shaved Fennel & Asparagus Salad w Herbal Buttermilk Dressing and, beneath that recipe you'll see a link to the wine Poached Salmon w Roasted Tomato Rouille:

http://www.theglobeandmail.com/life/f...

Doesn't that just sound scrumptious?!!

[mamachef]

It's that salad dressing....we LOVE Ranch-style dressings, but don't care for all the additives and dried spices on a daily basis. That buttermilk dressing sounds just perfect.

[Breadcrumbs]

Completely agree mamachef, it was that dressing that really drew me in! Like you, we love those ranch-style dressings . . . I'm actually on a bit of a kick and can't get enough of them!
Nothing like fresh herbs as you say, so delicious!

[buttertart]

Yum! A meal from the Glum and Pale! I should make this just for old time's sake. Looks good.

You'll love that pork tenderloin, I'm sure.

[Breadcrumbs]

"Glum & Pale" - that's a new one for me buttertart. I haven't heard that before.

In the end, I've elected to make the pork since I'd defrosted it. Everything is ready to go but I was disappointed to find I was out of cardamom pods! All I have is ground so that's going to have to do tonight unfortunately. Definitely not optimal but I did just purchase it 2 weeks ago so at least I know it's relatively fresh. I'll report back in the COTM thread . . . pls keep your fingers crossed for me!

[buttertart]

I saw you didn't like it very much, that's too bad. Maybe it was the cardamom, I had just gotten some fresh pods when I tried it last. I also julienned the orange zest and only added it in at the last, if that would have much of an effect, not sure.
The Glum and Pale was one of Richard Needham's - a humor writer for the G&M in the late 60's, early 70s - coinages, along with the Mop and Pail, the Weep and Wail, the Floating Jail...before your time, perhaps?

[Breadcrumbs]

I can't say for certain what it was w that dish bt. My ingredients were great on their own and I do like orange and pork together but in this case, other than the light perfume of the cardamom, it was just too much orange and not much else. I also find that pork tenderloin is not as flavourful as other cuts of pork and, really benefits from the other elements in a dish . . . and they didn't exist beyond the orange in this case. You can't win 'em all as they say! I've been definitely been happy with most other dishes I've made from the book.

The timing explains the G&M thing and pity they don't have a humorist now, that would be a nice addition to the Life section.

[mamachef]

It's a good-looking plate of food, though.....too bad about the cardamom, but I bet it's already on your shopping list! Next time.

[Breadcrumbs]

Thanks mamachef and you're absolutely right, I'll be making a stop at the Persian market on Friday night! I need to pick up some more Greek yogurt too. . . we're on a bit of a tzatziki kick here at casa bc!!

[mamachef]

I could pretty much wash my hair in tzatziki, bc. There's just something about the tang of the yogurt and cilantro, when it's combined with the umami richness of the foods it's usually served with....
mmmm falafel and kebab........

[Breadcrumbs]

Totally agree mamachef, though my preference is for dill as I've been cursed w an allergy to cilantro of all things! Now you've got me craving falafel!!!

The COTM had a fabulous recipe for Swiss Chard Pancakes (super quick because you whiz them up in the blender) and we've been enjoying those slathered w tzatziki these days!!

[buttertart]

I love dill too and it's about the only thing I get it in (husband no like particularly, but likes it in this).

[Breadcrumbs]

I think it must be an acquired taste bt. It's only in the past couple of years that I've started eating it and now I adore it, especially in Ranch dressing and tzatziki.

I had a bad experience w dill and Fantasy Island (Grand Island NY) when I was very young!!

[mariacarmen]

oooh, can you possibly link to that recipe, BC?

[Breadcrumbs]

My pleasure mc, here's a link to the recipe (on the public radio website):

http://www.publicradio.org/columns/splendid-table/recipes/breakfast_chardpancakes.html

and here's a link to my full review and photos of various stages of the prep in case that may be useful to you:

http://chowhound.chow.com/topics/7758...

[mariacarmen]

Wow, thanks BC! very helpful, and those look beautiful!

[Breadcrumbs]

You're quite welcome mc, let us know how you like them if you give them a try. A word of warning though . . . .they're soooooo addictive!!

[buttertart]

Oh well, to each her own. It is VERY orangey.
Needham was fun - political humor, etc.

[mamachef]

Snort-laugh.

[Breadcrumbs]

. . . I'm glad she didn't say "you are what you read"!!! ; - )

[haiku.]

Tonight shall be chicken in some spices that the other half likes, and oven-baked sweet potato fries with a healthy dousing of soy sauce and crushed coriander seeds. And some perinaise on the side. I think I'll add a swiss chard side to keep it a bit more healthy.

I'm nowhere near hungry yet, as I've just come back from a long business lunch at a vineyard nearby. The food was very good. I had ricotta and spinach-stuffed ravioli with a wild mushroom and truffle sauce. I felt it could have used just a little bit more salt, but was otherwise really good.

[mamachef]

Loving the sound of those fries, haiku. And your lunch sounds teriffic. Truffles, yum.

[haiku.]

They were. I was still pretty full from the lunch, so I chose to eat all the sweet potato fries and leave the other stuff for lunch tomorrow. They're just so good!

[mamachef]

Good Wednesday everybody!
Another day, more work. Things are improving w/ #1 son and again, thanks to all who asked about him. It really does help to know other folks are thinking good thoughts.
We blew right past taco Tuesday since I didn't actually work, so I've got to make that right. For some reason I have actual tacos on the brain, which isn't a given on Taco Tuesday, considering that the menu can encompass basically anything involving chiles and cumin. Today, however, it does mean tacos: a pan of carne asada and a pan of Soyrizo; seared on the flattop with garlic, onions and chiles, and another pan of sauteed bell peppers with some tomatoes thrown in. Steamed corn tortillas; another stack of flour for the Philistines. : ) I've also been soaking beans to stew down with fresh cilantro, onion and cumin which I'll finish at home and transport; and at work I'll pull the garnishes together; maybe a bowl of chunky guacamole if I can find some good, well-priced ripe avocadoes.
Leftovers at home. Tonight is Hot Prime Rib sandwiches, to which Mr. will be attending. He has a way of "shaving" the prime rib (which is nice and rare, even after refrigeration) that I don't have a knack for. I'll stop by the Cheeseboard for some nice crusty rolls, and he'll use some demiglace to craft more jus - pretty much the best part of a French dip, don't you think? With some salt/vinegar chips and a salad, this will work out just fine.
Cheers, y'all: have a good safe day. : )

[buttertart]

Cheeseboard...snif
My father was a maniac carver and made the best thinnest slices of cold meat that even i in my Miss Picky phase would eat. What is it about men and meat? ;-)

[mamachef]

Mr. is far from sexist, but if you asked him that question, bt, he'd say something like this: "It's a man thing, and I can't explain it. I think it's genetic." Doesn't bother me because it gives me entree to say, "it's a me thing, I can't explain it," next time he asks me a loaded question like "What Do You Really Want?"
I hope we have meat for dinner, to tell the truth. I've been making excuses to wander into the refrigerator, and pull out a slice and eat it out of hand this morning. : )

[BombayUpWithaTwist]

Mama, you are so good at your descriptions, I'm salivating about your sandwiches! I've never had Soyrizo, thought about getting it, but....how does it really taste and what is the texture like?

[buttertart]

It's great - even Mr I'm from Iowa and I need meat at just about every meal loves it.

[mamachef]

BombayUp: You know, I didn't think I'd care for Soyrizo first time I used it, having grown up in the era of the first obnoxious meat substitutes. But, apropos of a statement by #2 son (age 7 at the time) that "I don't want to eat anything that has a mommy or is a mommy anymore," we undertook a decade+ of vegetarianism for him and out of that was born a great love for Soyrizo.
Seriously, it's excellent both taste-wise and texturally. I really had a hard time differentiating from Chorizo when it was wrapped up in a tortilla and garnished. I generally jazz it up with some diced veg: onion, bell pepper, minced fresh garlic - and have been known to make chili and minestrone out of it, and when we're trying to eat less meat, which doesn't happen often, I've scrambled it with eggs and topped it with salsa for breakfast. Give it a try; it's good stuff.

[BombayUpWithaTwist]

Ok Mamachef, I think you've talked me into it, I'm going to try Soyrizo, (maybe) sometime soon;o) You are right, meat substitutes are made much better when they first came out. Just like lowfat/nonfat things like cheese, sour cream etc.

[mariacarmen]

I'm going to chime in here. Soyrizo is FANTASTIC. so flavorful, great texture, it is almost impossible to tell it apart from the real deal. most meat subs still don't taste good. this one has been around for a long time and has always been good.

[mamachef]

Soyrizo w/ scrambled egg wrapped in a steamed corn tortilla was 4thmeal last night and dang it was good....(tacos on the brain, nothing else would do....)

[buttertart]

If it passes pork chorizo-fancying husbandly muster as in "I really can't tell I'm not eating meat", it's got it going on. I remember the nasty soy meat products of yesteryear...would never have happened with them.

[Harters]

I have a long held, and unshakeable, view, that I do not want to eat meat substitues. This results from an exceptionally unpleasant encounter with a Linda McCartney (yes, late wife of Paul)) Vegetarian Sausage at a BBQ one lovely summer Sunday afternoon some 20 years back. I couldnt even get pissed to take the taste away as I was designated driver.

I'm very happy to eat meat free food - tonight's dinner is my third vegetarian meal of the week - but it let it be a celebration of vegetables and the like.

Rant ends.............

[Harters]

Tonight at Harters Hall, we're doing our bit to save the British cauliflower industry before it dies under the weight of progress from the upstart, and increasingly popular, broccoli.

The cauli will be cut into bite sized florets and tossed with a whole bulb of garlic cloves, a few finely chopped fresh bay leaves, olive oil and the zest and juice of a lemon. It'll get roasted for 20 minutes or so.

And seeing as the oven's on, everything else might as well get cooked in there. We've a couple of lamb cutlets each - very thin - they'll take to no time. And, I reckon, some new potatoes "en papillote" with a splash of white wine and some fresh marjoram and thyme leaves.

http://www.youtube.com/watch?v=Pn5QeR...

[BombayUpWithaTwist]

I guess I posted this on the "old" thread, so I'm going to post here also :o)

Tonights dinner was simple Udon w/cut up chicken thighs, tofu, icicle radish, & eryngi mushrooms. I made the the soup out of home made chicken stock, soy sauce, menmi, ajishio, and mirin. Not traditional, but very tasty :o)

http://myhomecookedmeals.blogspot.com...

[mamachef]

You did, and that's where I responded that that is absolutely a beautiful and delicious-looking bowl of soup. I could eat something like that all day long, but I'd really like a bowl right now for breakfast...good thing I have some jook cooking!

[BombayUpWithaTwist]

I love jook! What do you put in yours. The best one I made was when I took home the carcass of a "peking" duck we had at a restaurant and I made stock from that and had also bits of duck left over...yum! Do you cook yours in a rice cooker? I learned that if you use both short & med/long grain rice, it turns out the best :o)

[mamachef]

I REALLY love turkey-frame jook, especially when there's some nice clingy meat on the bone. I've been lucky enough to work with my local butcher, and now he lets me know when he's brought turkeys down and has carcasses available: otherwise, for obvious reasons I'd only get it once, maybe twice a year. I made it with duck once; the results were stellar. As long as it's a nice strong stock, I'm pretty cool with anything, having once made jook from half white stock which was basically flavorless and I brought it up to par with some heavy-duty jellied consomme.
The best part is the toppings. I pretty much stick to these: sesame oil, a good slug of soy sauce, maybe a sprinkle of ajinomoto, chopped chive or green onion, toasted sesame seeds, a beaten egg, a handful of spinach stirred in just enough to wilt, a few drops of chile oil.....
Mug o' breakfast, voila. We drink it straight from cafe au lait bowls, and a great good time is had by all.

[rabaja]

My chicken dinner went back into the fridge as I realized the breast was still frozen and I was just kidding myself to think otherwise.
It's seasoned with za'atar and maras and on a bed of squash, onion, green garlic and escarole. Will make dinner tomorrow extremely easy ;).
Warmed up a chicken Boca burger instead. It was pretty tasty on a whole wheat roll with bibb lettuce. I added a slice of mozz, so I'm claiming I made it in honor of Grilled Cheese Day.

[mamachef]

Hey, so you got a good dinner tonight and an in-advance meal for tomorrow! As #2 son would say, "Su-weeeeeeeeeeet!"
Wait, you knew it was grilled cheese day too?

[rabaja]

Only thanks to Rubee.

[Rubee]

National Peach Cobbler Day today! And it seems my birthday this month is......Animal Crackers Day. hmmm

http://www.tastygardener.com/?p=1688

[rabaja]

Peach Cobbler Day in April is wrong for so many reasons.
Rubee, we seem to share a birthday! I for one will not be celebrating it with Animal Crackers! National Gin Martini Day is what April 18th should be :).

[Rubee]

I like the way you think. I believe I will celebrate it with the same. Happy pre-Birthday!

[GretchenS]

I'm in on celebrating our mutual birthday as National Gin Martini Day and will raise a glass to both of you, Rubee and rabaja!

[Rubee]

Excellent. Since our birthdays happen to fall on Tax Relief Day, we'll be at BLT Steak where all cocktails, wine and beer will be 50% off for the day (how timely!). I'll be having a nice Tanqueray 10 or Boodles martini, or maybe even a Gibson for you Gretchen and rabaja. Cheers!

BTW, this special is all BLT locations:
http://ow.ly/i/ahAO/original

(And then I'll be having a couple of these - have to add for locals that the BLT in Scottsdale has a fabulous cocktail list, and I've had most of them, heh):
http://www.bltscottsdale.com/files/BL...

[Phurstluv]

I know, it's not even peach season!

[onceadaylily]

Well, shoot, my birthday is National Sandwich Day. Whoo friggin' hoo. "Yay, I just made a million dollars! Let's celebrate with a sandwich!"

Anyone here born on April 17th? That's National Cheesball Day.

[rabaja]

Just missed it. Whew!

[onceadaylily]

Let's celebrate! Here, have a sandwich! Sorry it's not a grilled cheese.

[mamachef]

All right, I demand to know: How do you know what National Whatever Day it is? Is there a phone app. I don't know? A special calendar?
And for those of you with the juice or in-the-know, please tell me what falls on:
Nov. 7
Nov. 13
July 27
April 6
Sept. 15
If it's not too much trouble? : )

[LindaWhit]

Mamachef, Rubee posted a link a few posts above:

http://www.tastygardener.com/?cat=288

Nov. 7 = National Bittersweet Chocolate with Almonds Day
Nov. 13 = National Indian Pudding Day
July 27 = National Crème Brulee Day, National Scotch Day
April 6 = National Caramel Popcorn Day
Sept. 15 = National Linguini Day

I actually think it would be cool if you could combine the "national food days" for each month for the guys who are having birthdays that month and make something that incorporates the birthday foods. Perhaps something to do in April (if you haven't yet had April birthdays) and May?

[mamachef]

Thank you so much! This is fantastic, and I loooove your idea - my version of "Dinner Impossible", eh? That is SO workable......tickticktick.
The other thing I thought about was how fun it would be to theme birthday gifts around the particular day. I can think of a way to incorporate every single one, with gifts or certificates, except for one: somehow I don't think #2 son would be overjoyed with the gift of a big 'ol bowl of Indian pudding. : )

[Gio]

What a fun site, Rubee. My birthday is in October on National Greasy Foods Day.
Burger King anyone?

[Phurstluv]

Lucky Dog!!!

[buttertart]

Mine is National Lemonade Day (spike mine, please) and National Chocolate Pecan Pie Day. Fitting, somehow.

[rabaja]

I am pretty excited for my chicken dish tonight, I think being seasoned overnight will only improve things.
To go with I think I will finally harvest some of the chard I planted last fall and make a grain dish/pilaf out of it.
Going to see if I have any of that Harvest Grain mix TJ's used to carry. An old post reminded me that I used to like it quite a bit with chard.

[sunflwrsdh]

lol rajaba!

[Rubee]

For National Grilled Cheese Day, I decided to go with grilled cheese and cream of tomato (doctored-up Campbell's) soup tonight. I used a combination of shredded cheddar and Muenster, and added in E's GENIUS idea of leftover chipotle albóndigas (meatballs) sliced thin. Delicious combo!

[mamachef]

Whaaaaaaaaaaaat? Today was grilled cheese day? And nobody told me?
Yum on dinner, Rubee. That is just a classic, perfect comforting meal.

[LindaWhit]

Gah - I didn't know Tuesday was National Grilled Cheese Day! Oh well - I celebrated on Monday night, as that was my dinner then (along with a handful of Fritos). But not as interesting as yours with the addition of thinly sliced meatballs - smart guy, that E. ;-)

[mariacarmen]

yum Rubee, those look amazing. and yes, inspired, the meatballs IN the sandwich.

[Berheenia]

I've decided to extend National Grilled Cheese Day - I'm getting out the black frying pan and the white cheddar for lunch! It's cold and rainy so I thought I'd revisit COTM and make the curry Shepards Pie (aka Cottage pie because it has beef not lamb) from the Essential New York Times Cookbook for dinner.

[sunflwrsdh]

@ Rubee- grilled cheese and Campbell's tomato soup has gotten me through lots of tough times. It is indeed the ultimate comfort food!
@ Mariacarmen- Look!!! Rubee made meatball grilled cheese sandwiches..put em on a corn tortilla and they would be meatball grilled cheese tacos, which I bet would be great! :)

[mariacarmen]

i know, i thought the same thing when i saw that! Rubee's dishes always, always, always, wow me.

[sunflwrsdh]

Tonight was Chinese chicken salad, and a chicken stir fry, with asparagus, edamame, peppers and carrots, served over brown rice. Very good, and enough left for tomorrow's work lunch!

[suburban_mom]

I made grilled chicken breasts that were marinated in lemon juice, olive oil, red pepper flakes, garlic, fresh oregano, salt and pepper. I served it with orzo that was tossed with baby spinach, grape tomatoes, parsley, feta cheese, lemon juice, olive oil, salt and pepper. And I made tzaziki (sp?) sauce with greek yogurt, garlic, lemon juice, cumin, salt and peper.

It was a tasty meal!

[mamachef]

That meal sounds right up my alley: I'm bookmarking it. It would do beautifully at work, too. And the orzo - hot or cold? (I think I might throw some brined olives in with the orzo too..)

[suburban_mom]

The orzo was hot so it wilted the spinich and melted the feta. Olives would be great but no way would my kids eat them. I was pushing it already with the spinich. I usually eat the leftovers cold though.

[sunflwrsdh]

Sounds great, suburban mom!

[linguafood]

That's a dinner right down my alley, s_m. Love Greek flavors!!

[Phurstluv]

Love it!

[Rubee]

Not sure what to make for dinner tonight, though it is National Grilled Cheese Day so..... OTOH, TearingMonkey has me now craving linguini and clams.

Lunch was Mexican - chilaquiles rojos with a fried egg.

[mamachef]

Did you make those, Rubee? They're gorgeous!! (mouth watering.....)

[Rubee]

Thanks MamaChef! Though after reading yours, my stomach was growling with all the uses you have planned for your leftover prime rib. ; )

[BombayUpWithaTwist]

Yum!

[linguafood]

Well, someone in the karma dept. heard me bragging about just having had one cold this winter (as opposed to the usual two), so I'm sniffling and coughing my way thru the day.

The tom yum last night was tasty, but did not perform magic. I won't regale you with the crazy dreams the cough syrup gave me, but instead bore you with tonight's offering: chicken noodle soup.

Organic chicken thighs will be simmering away in chicken broth, along with celeriac, carrots, onions, and LOTs of cracked black pepper. Served over PA Dutch egg noodles. It will be comforting and tasty, and do nothing about the cold '-(

[mamachef]

Add a shot of hot lime pickle to your bowlful...at the very least, you'll be able to taste it by the time you can breathe through your nose again, which the chiles will facilitate..

[linguafood]

Sudafed's taken care of the stuffiness. I love American cold meds. They kick ass.

[alliegator]

I think I'm going to sautee some shrimp, some zuchinni, make an light sauce (yet to be determined) and toss it with some penne that just disovered behind a bunch of stuff in my pantry.

[mariacarmen]

The extent of my cooking since Saturday has been a quinoa salad for my week's lunches - made with chopped up green onion, broccoli, and celery, dressed with lemon juice and dijon, and a mere dribble of olive oil, the boiling water having been copiously seasoned with granulated garlic and salt. Another dinner out for me at a friend's house tonight. Last night the BF made chicken tacos out of the roast i made him Sat. night. we do seem to eat tacos an awful lot.... but they're so easy, quick and good ... AND pts. friendly! i think i will be home more this weekend and looking forward to cooking something fresh and green. maybe more green garbanzo hummus.... gembellina's posting of spring-y soup ingredients "asparagus, peas, mint, basil" makes me want to come up with something using them.... maybe just another light pasta dish with a poached egg and some grated parm regg.... or even some toasted and buttered breadcrumbs.

[mamachef]

Hey, I believe tacos are a busy family's BFF!
That salad sounds really, really good and superhealthy to boot. I've been thinking about using quinoa in a tabbouleh salad but haven't done it yet, and now you've inspired me! And gembellina's soup got me thinking too....nom nom. I've got a recipe for "Bouillabaisse of Spring Vegetables" (?) that calls for asparagus, peas, and baby string beans and potatoes and it's......drumroll.....topped with poached egg. Dreamfood. I haven't made it yet, but maybe later in the week......if anyone wants the recipe, I'm glad to share it. ; )

[tcamp]

Pasta dish...reminds me. I was leafing through a Rachel Ray mag at the gym and there was a tasty looking recipe for pasta with pesto, peas, and red onions. Saute the onions, add frozen peas, then toss with the pesto and pasta. It caught my eye because the pasta was one I've never seen (never looked for either) in the store. Long pieces about 1/4 the width of a lasagna noodle, with ruffled edges. Asparagus or pancetta wouldn't be bad additions.

Re tacos, not to worry. We eat burritos for dinner at least twice a week.

[gembellina]

I bought a pasta like that for the first time the other day, it was a really satisfying shape to eat and the child in me liked that it looked a bit like a plate full of octopus tentacles! (if you squint...) I think it was called tripoline.

[ChristinaMason]

It does look like octopus, lol: http://www.tinnedtomatoes.com/2007/08...

[sunflwrsdh]

That pasta dish sounds inspired.......some bow ties or rotini tossed with asparagus, peas, mint and basil (maybe a light pesto?) topped with a poached egg, and some grated parm regg. Wow! Don't feel bad about the tacos..they sound good, and they really are points friendly. We often eat the same things over and over in sort of a rotation. I now make double batches of spinach meatballs every weekend, because they are such a quick and easy and yummy base for a meal, and my grandchildren love them

[mariacarmen]

i would make those meatballs into tacos. everything tastes better on a corn tortilla! ( :

[sunflwrsdh]

Great idea! We probably will do that one of these days:)

[BombayUpWithaTwist]

Who doesn't like tacos! What's great about them is that you can make so many varieties :o)

[mariacarmen]

and what's funny, is at my friend's house last night for dinner, what was on the menu? TACOS! did i complain? no way! hers were shrimp, sauteed, that had been marinated with chipotle and other seasonings. delicious.

oh and i just remembered! Sunday night's dinner, at another friend's, was a crock-pot beef concoction with homemade flour tortillas - which are not my fave but this was good - TACOS!

I'm Bolivian, we don't even KNOW from tacos/tortillas! but agree with everyone above - tacos are good, easy, and versatile.

[mamachef]

A poem. By me, for you.
"We eat tacos, almost every day...
convenient food that tastes so good...
and make your tum say 'yay!' "
Love,
Me

[haiku.]

/applauds!

[chef chicklet]

Muy Bueno!
You know there's not alot of words that rhyme with the humble taco,
in fact me thinks there's only one, and that is in Morocco!

[suburban_mom]

We had tacos Sunday night. My 10 year old daughter made them (as well as the rest of the meal). I would gladly eat tacos weekly if someone else makes them.

[BombayUpWithaTwist]

Suburban, that is so sweet that your 10 year old cooked dinner. I bet she's better than most adults...she got an early start:o)

[gembellina]

My Spring Chicken soup is bubbling away - chicken broth, asparagus, peas, mint, basil, and other assorted green veg from the bottom of the fridge. Smells gooood.

[sunflwrsdh]

I skipped making soup this weekend, because I was feeling springlike,and wanted to switch to salads this week to get my veggies ( I just add some sot of protein to the salads) but your spring Chicken soup sounds great, and I might have to make it this weekend.

[BombayUpWithaTwist]

I love making soup, your's sounds delicious!

[bermudagourmetgoddess]

Reposting from old thread:

Good Old Fashion Burgers last night....seasoned simply with salt, pepper, mustard and ketchup topped with a nice slice of Bermuda Onion and pickles!
Side a tater tots and i was Happy Girl!

[sunflwrsdh]

That's my plan for tomorrow niht, bermudagourmetgoddess. Simply seasoned grilled burgers, on whole grain sandwich thins, with butternut squash fries, and maybe chocolate milkshakes, made with frozen yogurt and almond milk.

[bermudagourmetgoddess]

Your meal sounds a bit healthier than mine,,,I just needed some good old fashion comfort food ....i actually fried the tater tots ;)

[BombayUpWithaTwist]

You HAVE to fry the tater tots, not bake them;o) Sometimes you just have to be bad!

[sunflwrsdh]

Yeah, but yours sounded great! sometimes you do just need good old fashioned comfort food:)

[tearingmonkey]

So happy to be snipping wild garlic tops form the garden while singing "The snow is gone, Oh Yes, the snow is gone" and making:

Linguine With Green Garlic Clam Sauce (from NYTimes)

½ cup fruity extra-virgin olive oil
3 tablespoons minced green garlic, white and light green parts only
¾ teaspoon chili flakes
4 pounds Manila clams, scrubbed
¼ cup white wine
Salt and freshly ground black pepper
1 pound linguine
¼ cup loosely packed parsley, chopped
Juice and zest of 1 lemon.

1. Bring a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat until aromatic, 1 to 2 minutes. Add the clams, white wine, 1 cup of water and a pinch of salt and pepper, and cook over high heat, covered, until the clams open. As they open, transfer them to a plate.

2. When cool enough to handle, remove the clams from their shells and mince. Discard the shells. Strain the clam juice through a fine-mesh sieve.

3. Add enough salt to the boiling water so it tastes salty. Boil the pasta until al dente. Meanwhile, wipe the saucepan clean. Return the clam meat and juice to the saucepan along with the parsley, lemon juice and zest and the remaining ¼ cup olive oil. Reheat and season to taste. Add the pasta and toss. Serves 4 to 6.

[gembellina]

YUM! The one good thing my awful ex left me with was the recipe for this pasta. So delicious.

[sunflwrsdh]

I have been thinking a lot about linguini and clam sauce, but can't afford the fresh clams yet, here in Upstate NY they are godawful expensive. We usually get a break around Memorial day, but then the problem is we have waited so long to have them, we just steam them on the grill and eat them...usually none left to make pasta with:)

[Phurstluv]

That looks great, I just went through my green garlic, time to get some more, just to make this!!

[buttertart]

On a roll with my Chinese pancakes (sorry), going to make bao bing - mandarin pancakes, the same as the you bing except no green onion in them - but 1 piece is oiled and another piece stacked on top of it and the both rolled out together so they get really thin (and you get to burn your fingers prising them apart), to serve with leftover duck and skin warmed up, scallions, and tian mian jiang (sweet flour sauce, the condiment used with these in Taipei, not hai xian jiang - hoisin sauce) that I got in cute "foodservice" packs and will add a bit of grated orange rind to. Tiger salad with.

[sunflwrsdh]

Oh yum! Sounds so exotic and delicious.

[chef chicklet]

I make these for moo shoo pork, not coiled though, why the coil? Do you add something to them or is it for looks?? Sounds delicious buttertart!

[buttertart]

Not coiled, just 2 pieces rolled out together.
Coiled if making scallion pancakes (the dough brushed with sesame oil and salt and scallions sprinkled on top, rolled up, coiled, rolled out again), cong you bing, not to be confused with you bing.

[LindaWhit]

Reposting from old thread:

Cashew Chicken for dinner tonight (it has carrots and celery in it, so those will be my veggies - and served over basmati rice). Trying to keep dinners simple, quick and tasty to allow for evening packing. This will accomplish all of that, plus give me enough for work lunches.

[tcamp]

In the last couple of days, successes were stir fried rice using sushi rice and chinese sausage loosely based on Young's Stirfrying to the Sky's Edge. Also, a delicious and low carb casserole made from firm tofu, artichoke hearts, chicken, and mushrooms. And some tender baby kale from the farmers market braised with garlic, touch of anchovy, and ricotta.

I am most excited about new produce showing up at the farmers markets and about the herbs sprouting up in my planters and tiny little garden space. Tarragon!! Sage!! Parsley!! Thyme!!

[mamachef]

tcamp, sounds like you're doing wonderful things with all that fresh produce. Don't you just love it when all the goodness starts showing up at the Greenmarket to herald Spring?
The tofu/chicken/chokes casserole sounds divine. I know some folks here who would be greatly interested in trying it, myself included.
Happy cooking! : )

[onceadaylily]

I'm using that kale dish soon, tcamp. I've been tossing around idea for braised beans and greens, and the ricotta, anchovy, and garlic would be very nice, I think, and pretty delicious with a good bread.

[BombayUpWithaTwist]

I love tofu, but I never thought about putting it into a casserole. Thanks for the idea!

[mamachef]

Well, it being Tuesday means no work, so all the cooking will be done in-house. We've been craving something tender and roasted, and last night Mr. came home with a two-rib Prime rib that I'm going to salt-crust before roasting. On the side, popovers with an extra egg added, baked off in large muffin pans, to smother in garlic/rosemary pan juice, and some string beans with almonds and mushrooms. Pretty rich dinner, but delicious. And of course, I'm looking forward more to playing with the leftovers than the actual meal: Shepard's Pie, Hash with poached eggs, rare Roast Beef sandwiches with horseradish.....
And, I'll be making bushwickgirl's coffeecake - a double recipe; one for munchies at home and one for the nurses at the hospital, with a heartfelt thank you.

[onceadaylily]

That is one lovely meal, girl. But the leftovers sound even better!

[sunflwrsdh]

It all sounds wonderful, Mamachef. I'm thinking I could maybe make a beef hash with poached eggs WW friendly:)

[BombayUpWithaTwist]

Wow, that sounds really good! I love using leftovers to make a whole new meal too, it's kind of a game for me to see what I can come up with :o) The leftover stuff you make sounds very similar to what I make too!