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What's for Dinner # 113 [OLD]

Looks like everyone is switching gears away from Summer food. What's on your horizon as the days grow shorter?

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  1. Tonight it was easy black bean soup - 2 onions, 3 (mild) jalapenos, 4 bell peppers (multiple colors), garlic, canadian bacon, cumin, ancho chili powder, chicken broth and 4 cans of black beans (2 drained and rinsed). We had take and bake bread sticks on the side.

    We were out of town for 4 days and my parents arrived for a visit today. I needed something easy but tasty.

    1. Tonight was just salad lyonnaise type thing for myself, while the boy opted for a take-out sub.

      Tomorrow I will be perverse with pizza again. Because I have leftover pumpkin puree. And I googled it and saw that it had already been done, which made me think of how little is truly novel, but I'm going to do it anyway. My pizza will be pumpkin (warmed with sauteed garlic, shallots, a little nutmeg, and, yeah, Aleppo), fontina cheese, roasted tomatoes, caramelized onions, and sage. I'm even thinking about making some more ricotta to throw in there for the full deja vu thing. The boy's pizza will again be the taco on bread: salsa, a mild cheese, soyrizo, jalapenos, and cilantro, unless he declares otherwise at the last minute. It's what he wants, and it's easy, so I am not complaining. Even though I know that he'll make a face at my pizza, then ask for a bite, and say, "Wow, that's good" and let a pregnant pause elapse as he stares at my plate. That's how our pizza nights usually go down.

      He's cute though.

      6 Replies
      1. re: onceadaylily

        "He's cute though." that's what counts, OADL, that is what counts.

        that Aleppo is sure addictive, isn't it.

        1. re: onceadaylily

          Your pizza sounds wonderful - great flavors!

          And just keep your eyes on your pizza to avoid the puppy-dog eyes he makes at you. :-)

          1. re: onceadaylily

            lily, when you say make ricotta, do you mean actually make ricotta? Or do you mean mix it up with other stuff?

            Wait. This is lily I'm talking to, right???

            1. re: inaplasticcup

              haha-yes it is. the name you're addressing you reply to doesn't always show up until later.

              1. re: inaplasticcup

                This is Lily speaking. And, yes, ricotta made by my own slacker hands. So easy. I was given a recipe by Breadcrumbs (Ethan Stowell's), strayed from it, and found that I really do prefer it. Four cups whole milk, one cup buttermilk, loooow heat, bring it to 165 degrees (I stir every now and then to prevent scorch), remove from heat, and drain in a cheesecloth-lined sieve, and allow to drain for forty-five minutes to one hour.

                There are other recipes out there, and I sometimes use the more cost-effective lemon instead of buttermilk (which you add at the end of the heating), or sometimes sub a cup of cream for a cup of the milk, but I've found that this recipe gives me the kind of curd I like, on the dryish side, with a subtle tang. When used in recipes (like the gnocchi), I just add a splash of cream to compensate for the moisture that most recipes assume. Aaaand I just invested in flour sack cloth, so I never have to buy cheesecloth again. Yay.

                This is arguably more of a paneer than a ricotta, but I don't care. It's delicious.

                1. re: onceadaylily

                  That almost sounds too easy. This might be another family project...

            2. Last night of class tonight: Balinese music/food, had yellow rice with coconut milk, tumeric, lemongrass; and fruit salad (canned selection of Dole "tropical fruit" and pineapple) with a tamarind/chili sauce. The challenge was that I wasn't able to use the teaching kitchen so did this in a classroom, hence the "pantry" salad. They loved it, the sour/hot sauce with the fruit was fab. I had extra cookbooks plus my laptop/projection, so showed them how the yellow rice is usually served, with lots of various accompaniments. But the simplicity of the fruit/rice/tamarind sauce was a good supper. I used the fruit juice left from the salad, added ginger ale, quick drink.

              1. Slow cooker beef porkolt (aka "goulash"), boiled halved redskin potatoes crisped up in a frying pan, and roasted okra with herbs. All out of sour cream, so we dolloped a little cottage cheese in our bowls to offset the paprika gravy.

                Leftovers tomorrow for lunch over steamed bulgur.

                4 Replies
                1. re: ChristinaMason

                  How did you cook the okra? Roasted okra with herbs is totally new to me.

                  1. re: JungMann

                    DH actually made that dish. He trimmed the tops, sliced the okra lengthwise, and sauteed them in a hot cast iron with a little olive oil and seasoned with rosemary, thyme, hot pepper, garlic, etc. Then he finished them under the broiler.

                    1. re: ChristinaMason

                      That sounds very interesting. I'm not used to okra without any acid, let alone cooked under the broiler. How'd it turn out?

                      1. re: JungMann

                        It was very good. Try it! I think the same could be accomplished even skipping the stovetop step, and just roasting at say, 425F.

                2. so tell me if this was a foolhardy move. i took the leftover marinade for the chicken of 2 nights ago (the coconut/cilantro/garlic/fish sauce thing), and I boiled it down a bit. then tonight, i bought a couple pounds of pork shoulder cut into chunks, and I'm now marinating the pork in the old chicken marinade. remember, i DID let the marinade come to a boil, so no risk of contamination, right? right? RIGHT? the marinade was never not refrigerated (except when it was being boiled). oh and i added a tbls of brown sugar. just because.

                  i'm letting that marinade overnight tonight in the fridge, then will stick it in the crock pot in the morning for tomorrow night's dinner, along with the leftover coconut rice.

                  am i going to kill us, or is it just yucky?

                  5 Replies
                  1. re: mariacarmen

                    mc, I think you'll be fine after boiling the marinade, especially since it was never *not* refrigerated.

                    1. re: LindaWhit

                      thx, just what i wanted to hear before i left the house, thanks!!

                      1. re: mariacarmen

                        I've never thought to do that, but that marinade sounds great and the brown sugar addition with the pork is making my mouth water as I drink my second cup of coffee. Fish sauce and pork? You may need to make a Vietnamese sandwich with the leftovers!

                    2. re: mariacarmen

                      Sometimes I'll keep the braising liquid from various braises in one container and then braise something new in it. Efficient for sure, and it hurts to throw away that meaty goodness... :)