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Jul 21, 2011 06:47 PM

What's for dinner? Part 98 [Old]

Seems like the whole country has a fever so what's your best cool off dinner plans?

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  1. Egg salad sammich & potato, onion & cheese soup...

    4 Replies
    1. re: inaplasticcup

      very good looking sandwich inaplcup!!! that soup looks wonderful too!

      1. re: inaplasticcup

        You even make egg salad sandwich look good! So fresh and colorful.

      2. I am in my P-phase: I made pie crust, pudding, potatoes, pasta salad & pork chops for dinner. Pizza crust is tomorrow. Here's my strawberry pie with chamomile & raspberry glaze.

        14 Replies
          1. re: Phurstluv

            Nice work on the luscious pie, girlie...

            1. re: Phurstluv

              Thanks, Girls, the pie was delicious!! I hadn't made a strawberry pie in ages. I used the crust recipe in the Aug BonApp, and got the idea for the glaze there too. The berries are just amazing, now I understand why this particular stand at the Wed FM in Santa Monica sells for twice the others. Tiny ones were so sweet, no sugar needed!

              1. re: Phurstluv

                Chamomile for the strawberry pie glaze? As in tea? What a cool idea, a calming strawberry pie! It all looks lovely.

                1. re: Phurstluv

                  Phurstluv that strawberry pie is droolworthy. Looks lucious, and a chamomile glaze is genius. I love tiny strawberries. At my old farm I had a patch of tiny wild ones. I miss them!

                  1. re: Matahari22

                    Yes, Ladies, chamomile as in tea. It had some mint in it too that worked. I just steeped one tea bag in with some hot water and red raspberry preserves, heat them up then reduced. Yes, these tiny berries were perfect for a pie, starting to crave some for breakfast now!

                      1. re: Phurstluv

                        Phurst everything looks spectacular but those potatoes are making me hungry! Are they double stuffed? What's in there if you don't mind me asking?

                        1. re: Phurstluv

                          Lovely pics Phurst; can't imagine how Phab it all tasted.

                          1. re: nomadchowwoman

                            Thanks, and long time no see, ncw!! Nice to have you around!

                            BC, those are baked stuffed, not sure what double stuffed means, but I bake them first, then hollow out, crisp up shells, then add butter, bacon, cheese, scallions, pepper and milk to the pulp, and stuff back in the shells. then bake again until hot and browned. My boys really love them now, they love baked potatoes period and this way is a bit more special.

                            1. re: Phurstluv

                              Thanks Phurst, those sound fabulous. Honestly I'm not sure why but that's what we refer to as a double-stuffed potato.

                          2. re: Phurstluv

                            Wha???? You cook alphabetically? :)) That sounds like something I'd do.

                            1. I made some broccoli beef with a side of yakisoba and spicy veg (that wasn't very spicy, but still good).

                              I used some homemade chili oil and it is not hot enough. If anyone knows how to save it (make it hotter) let me know. It was the simple prep of hot oil, thai chili and a bit of sesame oil to finish. It is red colored but not hot :(

                              2 Replies
                              1. re: sedimental

                                Do you have any of those red chili flakes that come with your pizza? (Or that you actually bought? :P)

                                If you heat them up just a bit (pan or microvave) and crush them down a bit further or give them a quick whirl in your coffee grinder and add them into the oil, that might do the trick.

                                Or a couple strips of habanero infused into the oil would do it for sure.

                                1. re: sedimental

                                  I agree w ina sedimental. I just made a chili oil from the COTM. You warmed oil on the stove w some chili flakes, coarsely chopped jalapenos and some paprika and let that steep for a bit before removing from heat and refrigerating overnight. The next day you strain and you're good to go! It made for a really fresh tasting oil w a nice kick.

                                  Here's the link to my review if you want more info and a photo:


                                2. Tonight I made shredded chicken BBQ sandwiches for an early dinner and no-bake chocolate oatmeal cookies for dessert.

                                  I just got a new chef's knife, so in my urge to try out the razor-sharp blade, I'll be making a trip to Whole Foods tomorrow to purchase some fresh veggies, fruit and other things to cut... :)

                                  1. Sweet sweeet Friday! Garden is on full production mode (overdrive,really), so tonight it's eggplant and roasted pepper frittata, balsamic roasted new potatoes ( these babies look like marbles), a simple hearts of palm salad, and some blueberry streusel muffins. Have a great weekend shugs~

                                    18 Replies
                                      1. re: inaplasticcup

                                        me too. least we have good mexi-markets ;p)

                                      2. re: shecrab

                                        I'm sooo jealous! Do you find that often you need to pick twice as much veggies because you eat half before they even make it into the house?

                                        1. re: Barbara76137

                                          No, my garden is 2 flippin acres. Sometimes I have to force myself to go out there. Saturday I dropped off bags at the fire stations because the food banks won't take perishables. I've put up mixed vegetable pickles,pepper relish, corn relish, green tomato sweet relish, green tomato-blueberry preserves,chowchow, onion relish, muscadine jelly,peach chutney, blueberry jam, strawberry preserves, blackberry jam, raspberry vinegar, tomato-herb vinegar, basil vinegar, dill green beans, etc etc. I'M TIRED! lol

                                          1. re: shecrab

                                            Wow - I'm sure the fire stations appreciated the food, but another thought is donating the perishables directly to a senior center or a homeless shelter where it could be used immediately, instead of a food bank where it sits until it's distributed. A few phone calls should be able to determine whether they can take the bounty from your garden.

                                            1. re: LindaWhit

                                              I did and they won't. It's harder to give food away than to sell it!. I had to put up flyers at church to see if anyone attending has friends or relatives in residence so I can "visit", but the amounts I can bring are very limited. The employees I speak with are sympathetic but adamant about their rules and when asked about a large anonymous donation left on their collective doorsteps, each and every one said they would have to dumpster it. Doesn't that just make you sick?

                                              1. re: shecrab

                                                Yes, it makes me sick! It's not easy to give anything away. Keep on truckin' !!

                                                1. re: shecrab

                                                  Sickening, indeed.

                                                  But I think it's wonderful what you're doing, shecrab. :)

                                                  1. re: shecrab

                                                    I'm really sorry that they cannot establish a "home grower" network where they know the food is safe and acceptable for the senior citizens or homeless group. But I do understand they have restrictions on what they can accept from a health issue standpoint. Really too bad.

                                                    1. re: shecrab

                                                      This is one of those things that makes me think "what is this world coming to?" Isn't it part of the definition of a community that those who have an abundance share with those who might be lacking? Grrr.

                                                      Besides, how many people who work to create productive vegetable gardens are going to be bioterrorists?

                                                      1. re: L.Nightshade

                                                        It's why our local hero Novella Carpenter can't stay out of trouble for producing her beautiful vegetables and honey here at Ghost Town Farms in Oakland. The powers that be (City beaurocrats) actually charged her with "growing veg. for SALE" within city limits.......which was bullshit, because Novella has ALWAYS given that stuff away. Poor gal actually had to raise money, 5-10 dollars at a time, by putting out a facebook appeal, for her defense money. She got it a dribble at a time.....but she got it, and she defended herself, and she WON.

                                                        1. re: L.Nightshade

                                                          Right? I feed about a block's worth of folks from the veg. patch in back, and the whole time I'm weeding, and spading and hoeing, I'm really thinking of subversive ways to take over the world! Right after lunch, next Tuesday!!

                                                        2. re: shecrab

                                                          Two acres! Wow, shecrab! That's a lot of work! I have tried to donate some food when I worked at a restaurant. You would think it would be easy, it's not. Sad, but true, that no one will take it.

                                                      2. re: shecrab

                                                        I'm jealous too...must be awesome to be able to grow all that and still have enough to give away to whole fire stations

                                                        1. re: crowmuncher

                                                          The senior centers and rehabs get USDA commodities. If they don't use these in a year, the next year they won't get as much. That's what they're most afraid of. They also told me they have staff with "limited abilities and experience" dealing with "regional produce". I took this to mean maybe staff doesn't read English well enough to interpret a written recipe and are only there to open cans? Not one mouthful will go to waste though, I assure you. I can always open it up as a you-pick. The little kids really dig that.

                                                          1. re: shecrab

                                                            That is horrible, but I guess bureaucracy at its finest. I commend you for being so diligent in growing everything! So the fire stations are open to you but the food banks/senior centers aren't?