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What's for Dinner #188 - The Long Slog Edition [OLD]

roxlet Feb 4, 2013 03:38 PM

I know the groundhog said winter would be over soon, but it doesn't feel that way from where I sit! Cold, cold, cold. I've made a pasta fagioli soup for dinner both for the warming factor, and to make up for the feast of wings and french fries that happened in our house for the Super Bowl.

What's on your table this days?

  1. fldhkybnva Feb 4, 2013 03:47 PM

    I can barely keep my eyes open at 645pm after a late night last night in Baltimore. I think I might just muster enough strength to make it a simple, comfort food grilled cheese night. I have a hunk of Point Reyes blue cheese in the fridge which could be put too good use and would love some soup.

    1. LindaWhit Feb 4, 2013 04:12 PM

      I just went with leftovers tonight. Nothing on tap for tomorrow, except maybe something vegetable filled.

      1. initialfriend Feb 4, 2013 04:18 PM

        I've got Korean short ribs marinating. Just going to finish them on a grill pan later and serve up with brown rice and lots of sriracha for heat!

        1 Reply
        1. re: initialfriend
          s
          Sal Vanilla Feb 7, 2013 08:24 PM

          I think I know someone here on Chow that will not be inviting you to dinner any time soon. I, on the other hand dream of korean shorties piled with sriracha!

        2. ChristinaMason Feb 4, 2013 05:28 PM

          Tonight was chiles rellenos baked in mole poblano. After much trial and tribulation, dinner finally came together. It was different and tasty.

           
          16 Replies
          1. re: ChristinaMason
            c
            Canonical Feb 4, 2013 05:36 PM

            No, no; some of us are being lazy and/or boring. Fried apples over homemade baking powder biscuits tonight. My only excuse was that it was a husbandly request. ;)

            1. re: Canonical
              ChristinaMason Feb 4, 2013 05:36 PM

              No excuse needed for homemade biscuits! That sounds awesome.

            2. re: ChristinaMason
              roxlet Feb 4, 2013 05:36 PM

              Brava! That looks great!

              1. re: ChristinaMason
                f
                Frizzle Feb 4, 2013 07:01 PM

                Wow! That looks great.

                1. re: ChristinaMason
                  weezieduzzit Feb 4, 2013 07:08 PM

                  Beautiful, CM. Looks delicious!

                  1. re: ChristinaMason
                    mariacarmen Feb 4, 2013 09:42 PM

                    that dish looks amazing, CM, really delicious!

                    1. re: mariacarmen
                      ChristinaMason Feb 5, 2013 05:47 AM

                      Thank you, everyone! I will have to find some other applications for mole sauce, as I've got 1/2 a container left. Maybe roasted chicken?

                      1. re: ChristinaMason
                        mariacarmen Feb 5, 2013 09:34 AM

                        or shrimp - shrimp mole tacos... oh, you're not doing any carbs though, right? or is it just gluten? so, corn tortillas would work?

                        1. re: mariacarmen
                          ChristinaMason Feb 5, 2013 10:24 AM

                          right now...no grains. but shrimp would be good. maybe shrimp mole over salad of some sort. or cauliflower rice.

                    2. re: ChristinaMason
                      JungMann Feb 5, 2013 07:27 AM

                      Looks like the hard work paid off!

                      1. re: JungMann
                        ChristinaMason Feb 5, 2013 08:13 AM

                        And low-carb, except for the sugar in the mole sauce :)

                      2. re: ChristinaMason
                        scubadoo97 Feb 5, 2013 09:16 AM

                        Looks lovely Christina. What did you stuff it with?

                        1. re: scubadoo97
                          ChristinaMason Feb 5, 2013 10:25 AM

                          Thank you! The filling was chopped sauteed mushrooms, yellow squash, stemmed kale, garlic, leftover roast chicken, aged sharp cheddar, and a sofrito of tomato, onion, and garlic. I added a little adobo con sazon and forgot to add chopped cilantro.

                          1. re: ChristinaMason
                            suzigirl Feb 5, 2013 10:27 AM

                            Wowza. That's sounds so healthy and good

                            1. re: suzigirl
                              ChristinaMason Feb 5, 2013 10:32 AM

                              Oops, and I forgot, 1 tsp. ea. cumin and Mexican oregano and a pinch of cinnamon, plus some toasted onion powder, s&p of course.

                              And in the filling were some chopped roasted poblanos from my initial failed attempt to peel them.

                        2. re: ChristinaMason
                          boyzoma Feb 6, 2013 11:15 AM

                          I love chiles rellenos. It's become a new passion of mine. Wish I was at your table!

                        3. t
                          tonifi Feb 4, 2013 05:32 PM

                          Here I was thinking we are all a bunch of lazy hounds today, and then short ribs and chiles rellenos blew my theory out of the water. Oh well, I'm glad some of you are feeling ambitious. I made canned soup. I did serve a homemade loaf of seven-grain bread with it, though.

                          12 Replies
                          1. re: tonifi
                            ChristinaMason Feb 4, 2013 05:34 PM

                            Do not underrate homemade bread. Mmm. I hope there was butter, too.

                            1. re: ChristinaMason
                              LindaWhit Feb 4, 2013 05:34 PM

                              Homemade bread has *got* to be the best smell evah.

                              1. re: LindaWhit
                                boyzoma Feb 6, 2013 11:16 AM

                                If they made a perfume out of it, I think I would buy it!

                                1. re: boyzoma
                                  LindaWhit Feb 6, 2013 11:45 AM

                                  LOL! I'm partial to single note scents and stick with vanilla/caramel. Usually just a body cream, but people can still smell it and love the scent. :-)

                                  1. re: LindaWhit
                                    boyzoma Feb 6, 2013 11:49 AM

                                    How funny. I have vanilla scents as well! Two peas in a pod!

                                    1. re: boyzoma
                                      PHREDDY Feb 6, 2013 12:16 PM

                                      You mean they don't make a chocolate chocolate chip scent?

                                      1. re: PHREDDY
                                        boyzoma Feb 6, 2013 01:19 PM

                                        Oh, heavens. Like the smell of fresh chocolate chip cookies just out of the oven. I'm getting hungry now. And anything cloves or cinnamon.

                                        1. re: boyzoma
                                          PHREDDY Feb 7, 2013 04:44 AM

                                          Could you imagine, going to the mall and all of the shoppers smelled like vanilla or a chocolate chip cookie!....now the would be a kinder , softer world!

                                      2. re: boyzoma
                                        mariacarmen Feb 6, 2013 08:43 PM

                                        me too! been wearing vanilla oil for about 20 years now!

                                        1. re: mariacarmen
                                          LindaWhit Feb 7, 2013 06:06 AM

                                          I'm in very good company with my vanilla scented lotions and spray, I see. :-)

                                          1. re: LindaWhit
                                            juliejulez Feb 7, 2013 08:58 AM

                                            I wear a black raspberry and vanilla body spray from Bath & Body works, have for years. I love it :)

                              2. re: tonifi
                                mariacarmen Feb 4, 2013 09:46 PM

                                oh don't you worry - you've found your lazy hound right here!

                                we had take-out pizza and homemade salad (and the BF made that, not me)

                              3. Musie Feb 4, 2013 05:48 PM

                                For supper tonight I made fajitas using some tasty leftover picnic ham my mother in law gave me. Nice and easy, plus some leftovers for my lunch tomorrow.

                                1. nomnomnoms Feb 4, 2013 06:52 PM

                                  right now i have a zuni chicken and some rye bread in the oven so that i don't have to turn on the heater... :d

                                  3 Replies
                                  1. re: nomnomnoms
                                    weezieduzzit Feb 4, 2013 07:09 PM

                                    Sounds like excellent creative problem solving. Zuni chicken is always a winner, nice when it can do double duty as a heater.

                                    1. re: nomnomnoms
                                      nomnomnoms Feb 4, 2013 09:35 PM

                                      here's some photos of today's dinner. meatatarian FTW.

                                       
                                       
                                      1. re: nomnomnoms
                                        mariacarmen Feb 4, 2013 09:47 PM

                                        looks great nomnomnoms! did you make the bread into croutons ala Zuni? i love rye bread.

                                    2. f
                                      Frizzle Feb 4, 2013 07:19 PM

                                      Tonight it's mussels for the toddler and I. I'll do mine in a tomato & wine broth with a bit of onion and garlic. She'll be happier with them steamed in water and then grilled with pangrattato with parsley and parmesan in it on top. The fish hater has a beetroot orange salad to finish up. He's a huge fan of beetroot and I'm not so hopefully everyone will be happy with their meals tonight.

                                      Preparation is underway for another fishy dish for the toddler and I tomorrow night - crab risotto. Blue swimmer crabs are having a long sleep in the freezer before being cooked. I'll pick the meat today and then try to make stock from the shells this evening.

                                      5 Replies
                                      1. re: Frizzle
                                        roxlet Feb 5, 2013 05:08 AM

                                        What a chowhound your toddler is!

                                        1. re: roxlet
                                          f
                                          Frizzle Feb 5, 2013 11:37 AM

                                          I'm making the most of it while I can roxlet. I'm expecting in a year or so she'll start demanding fast food and tomato sauce on everything.

                                        2. re: Frizzle
                                          linguafood Feb 5, 2013 09:33 AM

                                          I totally have to make mussels again soon! They're so cheap and delicious. And good for ya, right? Right???

                                          1. re: linguafood
                                            f
                                            Frizzle Feb 5, 2013 11:40 AM

                                            They're only 9 calories a mussel too. Now I know this the next soup will have cream in it and I won't feel guilty. The tomato & wine based soup was nice but I love the silky richness you get with a bit of cream.

                                            1. re: Frizzle
                                              linguafood Feb 5, 2013 12:27 PM

                                              Oh, yeah! One of my favorite ways to have mussels is in a coconut milk & lemongrass curry broth....

                                              And anyway, cream is good for you! Says I.

                                        3. thymetobake Feb 5, 2013 05:21 AM

                                          Tonight is spaghetti. Per husband's request. I like meatless spaghetti with olives. He prefers ground beef in his. Any votes?

                                          Will make rosemary, garlic, focaccia bread and salad to go with.

                                          2 Replies
                                          1. re: thymetobake
                                            LindaWhit Feb 5, 2013 05:38 AM

                                            I almost always go with a meat sauce - ground beef, sweet Italian sausage, sauteed mushrooms, onions and red bell peppers.

                                            1. re: LindaWhit
                                              thymetobake Feb 5, 2013 06:03 AM

                                              Thanks Linda,

                                              I'm leaning towards a meat sauce too. That's what I do in winter. Summer is strictly no meat. Plus, that's hubby's favorite. I like the sound of your recipe. Wish I had some italian sausage. Of course, I can always throw in some fennel seed and such...

                                          2. h
                                            Harters Feb 5, 2013 05:38 AM

                                            A Yotam Ottolenghi recipe from the newspaper last month. A "Warm roast chicken & bread salad" which he says he's blagged from the Zuni Cafe in California (which, presumably, will mean something to some folk - but not me, I'm afraid. Should I be impressed?)

                                            Anyway, butter, thyme, garlic and lemon zest are mixed together and then massaged over the chicken. It's then roasted. After a while, chunks of bread go in as well to crisp through. Meanwhile, currants, sherry vinegar and sugar are warmed through until the sugar dissolves and, then, pine nuts and salt are added - it may also need some olive oil. Everything is then mixed together with punchy salad leaves (I've a supermarket bag of spinach, watercress and rocket).

                                            4 Replies
                                            1. re: Harters
                                              ChristinaMason Feb 5, 2013 05:51 AM

                                              Harters, check out nomnomnoms dinner above---that poster made the Zuni chicken Ottolenghi refers to :)

                                              Smitten Kitchen, a popular US blogger, has written about and photographed the recipe here: http://smittenkitchen.com/blog/2008/1...

                                              1. re: Harters
                                                linguafood Feb 5, 2013 09:34 AM

                                                Yumboski!!

                                                1. re: Harters
                                                  f
                                                  Frizzle Feb 5, 2013 11:31 AM

                                                  Was it as good as it sounds? It reads like less prep than the Zuni version which I've yet to try.

                                                  1. re: Frizzle
                                                    h
                                                    Harters Feb 5, 2013 02:18 PM

                                                    It was a nice dinner and I liked the crunch of the bread - but the recipe's not a keeper.

                                                2. MidwesternerTT Feb 5, 2013 07:06 AM

                                                  Last night - Chicken with cajun spices (the spice combo recipe from Paul Prudhomme's A Fork in the Road cookbook). Served with brown rice and diced fresh fruit - kiwi, strawberry, nectarine. Bundt cake samplers for dessert, since a friend and I spent all day Sunday making 8 new (to us) recipes. A month of desserts in our freezers.

                                                  Tonight - Chili (Midwestern style, made with ground beef, onions, green pepper, tomatoes and red kidney beans) and cornbread. I'll start the soup around 2 so it can simmer for at least 3 hours.

                                                  4 Replies
                                                  1. re: MidwesternerTT
                                                    h
                                                    Harters Feb 5, 2013 08:59 AM

                                                    Ahha!

                                                    I'd always assumed that the version of chilli we cook in the UK was "inauthentic" and unlike the "real thing" cooked in America. But what we make sounds identical to your Midwestern style - although we put an additional "L" in the naming :-)

                                                    1. re: Harters
                                                      mariacarmen Feb 5, 2013 09:37 AM

                                                      there are as many ways to make chili authentically/inauthentically as there are stars in the sky...

                                                      1. re: mariacarmen
                                                        f
                                                        Frizzle Feb 5, 2013 11:34 AM

                                                        And as many ways to spell chilli/chile/chili it seems no matter which way I spell it my phone tells it's incorrect.

                                                        1. re: mariacarmen
                                                          h
                                                          Harters Feb 5, 2013 02:20 PM

                                                          Seemingly so, MC. I recall reading one of those "authentic" Chowhound threads. It got to be quite a heated discussion.

                                                    2. ChristinaMason Feb 5, 2013 07:14 AM

                                                      I've got some bone-in pork chops that I'm planning to brine, season, dip in beaten egg and ground almonds and fry until juicy golden brown. Sides, I think, will be dilled cucumber-yogurt salad and peeled, chunked apples sauteed with butter and currants until saucey. I might make a sage-mustard pan sauce for the pork if I'm feeling industrious.

                                                      9 Replies
                                                      1. re: ChristinaMason
                                                        JungMann Feb 5, 2013 07:30 AM

                                                        Almond crusted pork chops? You've got my ears perked up. Are the ground almonds a low carb thing or just a delicious combination?

                                                        1. re: JungMann
                                                          ChristinaMason Feb 5, 2013 08:12 AM

                                                          Both! I haven't done it before (at least, I don't think so...maybe once during a gluten-free stint), but I've read a few recipes online. The trick is to get the meat fully cooked before the outside burns. I'm going to try to do this over medium heat, but it may require moving the chops to the oven to finish cooking through without scorching the nuts.

                                                          1. re: ChristinaMason
                                                            PHREDDY Feb 6, 2013 06:56 AM

                                                            CM...I generally prepare by brining and use a variety of marinades, such as Asain flavors, or just some Adobo ....they alway go the into the fry pan and then finished in the oven at a low temperature...if the chops are thin, say less than 1/2" they are done in the fry pan only...I find the finishing in the oven gives me a little more control of the texture of the chop.

                                                            1. re: PHREDDY
                                                              ChristinaMason Feb 6, 2013 07:07 AM

                                                              Good advice, for sure. Mine were between 3/4 and 1 in. and I finished them in the oven. Not overdone, and pretty tasty. I think I was just being finnicky.

                                                              1. re: ChristinaMason
                                                                PHREDDY Feb 6, 2013 07:18 AM

                                                                CM...I learned that technique many years ago at a one day seminar @ the CIA in Hyde Park, NY...when in doubt...go slow and low...the time and the temperature...remember that the cologens break down about 165 internal temperature...cook it too fast they will actually harden up on you..If you are really adventerous try a 2 inch thick chop, will probably have to go to your butcher, and prepare it as you did...generally one chop is enough for two people...and on a cold day, with the oven on, the smell wafting through the house...Yumzer!!!!

                                                        2. re: ChristinaMason
                                                          tcamp Feb 5, 2013 08:12 AM

                                                          I'm going to copy this for dinner tonight. I have fairly thin, bone in chops. Probably add some roasted potatoes with rosemary and salt because I have carb-loving teens in the house.

                                                          1. re: tcamp
                                                            ChristinaMason Feb 5, 2013 08:19 AM

                                                            Sweet. Sounds delicious.

                                                          2. re: ChristinaMason
                                                            f
                                                            Frizzle Feb 5, 2013 11:35 AM

                                                            That sounds like a great meal, I love the sound of the chops with almond crust.

                                                            1. re: Frizzle
                                                              ChristinaMason Feb 5, 2013 05:50 PM

                                                              It wasn't bad but didn't blow my mind. I even fried them in butter and finished 'em in the oven. Ah well.

                                                          3. iowagirl Feb 5, 2013 07:38 AM

                                                            After a weekend of gluttonous eating (superburgers, italian meat subs, champagne brunch and Superbowl snacks!) last night was just big green salad and toast. With 1/2 grapefruit for dessert.

                                                            Tonight, it's pasta bake! I have two italian turkey sausages I need to use up, so will saute those, along with some mushrooms, green peppers and onions, toss with some pasta sauce and whole wheat penne and into a baking dish with some mozzarella sauce. Garlic bread and salad. And red wine!

                                                            1. juliejulez Feb 5, 2013 08:33 AM

                                                              I feel like I'm in a cooking rut (or maybe it's a life rut). After going to hockey games on Saturday, last night, and another tomorrow night, plus Super Bowl, that could be why....I need to get my groove back.

                                                              I'm making this "mac and cheese" tonight http://www.jasonandshawnda.com/foodie... I don't think it's really mac and cheese... just sort of a cheesy sauce with pasta. I'm subbing out the peas for broccoli since SO is home and he doesn't like peas, and I'm going to roast up some chicken too to add.

                                                              4 Replies
                                                              1. re: juliejulez
                                                                PHREDDY Feb 6, 2013 06:58 AM

                                                                JJ...happens to all of us...but what you are making sounds comfortly delish!

                                                                1. re: juliejulez
                                                                  Klary Feb 6, 2013 07:46 AM

                                                                  juliejulez.. I just recently found my cooking joy again after a pretty long spell of being uninspired. It seems to happen in cycles! Cheesy pasta with peas sounds really good though!

                                                                  1. re: Klary
                                                                    juliejulez Feb 6, 2013 08:31 AM

                                                                    Thanks Klary and Phreddy. I think part of it is, our life has been sort of crazy lately, and I'm one of those people who does better with routines. So not being able to have my routines is driving me nuts! Hopefully it will calm down soon.

                                                                    And, the pasta WAS delicious and comforting. Having more today for lunch :)

                                                                    1. re: juliejulez
                                                                      PHREDDY Feb 6, 2013 09:54 AM

                                                                      You're welcome

                                                                2. melpy Feb 5, 2013 08:37 AM

                                                                  French opinion soup and a salad with pear and blue cheese.

                                                                  6 Replies
                                                                  1. re: melpy
                                                                    JerryMe Feb 5, 2013 11:23 AM

                                                                    Please tell me that's French onion soup, or I would like the recipe or opinion!

                                                                    1. re: JerryMe
                                                                      suzigirl Feb 5, 2013 11:26 AM

                                                                      You're funny. I caught that but didn't say anything. But that was clever

                                                                      1. re: suzigirl
                                                                        melpy Feb 7, 2013 08:29 AM

                                                                        It was onion :(
                                                                        However, I made it the was I would risotto by adding liquid gradually for maximum absorption. Sadly once I was finished I left it on low instead of off while I waited for my fiancé to come home. So then, it had reduced too much and I had to add broth last minute and all the lovely flavor was diluted again.

                                                                      2. re: JerryMe
                                                                        mariacarmen Feb 5, 2013 12:05 PM

                                                                        ahaha i love it - missed that the first time around!
                                                                        i have to admit I would be partial to a French opinion, as i love the French.

                                                                      3. re: melpy
                                                                        f
                                                                        Frizzle Feb 5, 2013 11:28 AM

                                                                        The salad and soup sound wonderful despite the autocorrect. It's just what I feel like eating right this minute. Do you have any greens in your salad?

                                                                        1. re: Frizzle
                                                                          melpy Feb 7, 2013 08:31 AM

                                                                          Red leaf lettuce.
                                                                          Also we had been given some flavored oils and vinegars which taste a little chemically but I'm tryin to get rid of them. So the dressing was butter flavored olive oil and cinnamon pear flavored balsamic vinegar.

                                                                      4. suzigirl Feb 5, 2013 08:42 AM

                                                                        last night was buffalo chicken sandwiches with fries for my sweetie, tater tots for me. It was totally unhealthy and delicious. I think tonight will be salsbury steaks, mashed potatoes and a veg. Depends on what makes me happy at the store.

                                                                        1. alliegator Feb 5, 2013 09:30 AM

                                                                          Last night I went for simple and healthy after Sunday's blowout of fatty, salty treats. Tilapia with mango and lemon sauce, zucchini and carrot mix with herbs, and simple buttered potatoes.

                                                                           
                                                                          7 Replies
                                                                          1. re: alliegator
                                                                            suzigirl Feb 5, 2013 09:34 AM

                                                                            That looks yummy alliegator

                                                                            1. re: alliegator
                                                                              c
                                                                              Canonical Feb 5, 2013 09:38 AM

                                                                              Yummy, indeed! *wipes drool from laptop* Tonight is a boring green salad (husbandly request yet again. :p), but tomorrow will be angel hair pasta and a sauce of olive oil, tarragon, basil, Greek oregano, sun-dried tomatoes, lots of garlic, sauteed mushrooms and a little balsamic. Quick and tasty, but at least a little more exciting than salad.

                                                                              1. re: alliegator
                                                                                mariacarmen Feb 5, 2013 09:38 AM

                                                                                yum, and beautiful colors!

                                                                                1. re: alliegator
                                                                                  alliegator Feb 5, 2013 09:44 AM

                                                                                  Thanks, all. That's the man-gator's plate, I'm not quite such a piggie :)
                                                                                  Canonical, tomorrow's dinner sounds fab!
                                                                                  I think for tonight, I'm going to try a Chinese style black pepper chicken dish. Sifting through recipes now.

                                                                                  1. re: alliegator
                                                                                    LindaWhit Feb 5, 2013 10:00 AM

                                                                                    That looks great!

                                                                                    1. re: alliegator
                                                                                      iowagirl Feb 5, 2013 11:03 AM

                                                                                      That looks really good, Allie! How do you do the mango lemon sauce? Hubby loves mango, so this may be a way I can get him to eat tilapia!

                                                                                      1. re: iowagirl
                                                                                        alliegator Feb 5, 2013 11:48 AM

                                                                                        Thanks! I don't really measure things out, but I just puree a handful of mango chunks, a little bit of coconut milk, small dash of fish sauce and a little bit of chili powder. Squeeze in a little lemon, and add a few a lemon slices. I just taste as I go, but that's the general idea.

                                                                                    2. mariacarmen Feb 5, 2013 09:43 AM

                                                                                      i really want to make butternut squash risotto tonight, as i want to jump in on the HCDOTM thread, but that all depends on the BF's willingness to wait til i do some shopping, get home and start cooking after work, and/or his willingness to shop/start prep before i get there (usually he will do so), AND/OR our power being back off again. they're supposed to start dealing with the electrical issues in our bldg. and have warned us the power may be out at sporadic times for the next 4 days. supposed to be daytime work but that could conflict with some of the prep work i'm envisioning for the BF. we shall see.

                                                                                      1 Reply
                                                                                      1. re: mariacarmen
                                                                                        suzigirl Feb 5, 2013 09:49 AM

                                                                                        The powers that be are messing with you lately. Hope the power is back on when you get home. And that Risotto sounds nice.

                                                                                      2. Bacardi1 Feb 5, 2013 09:45 AM

                                                                                        Last night's dinner was comprised of the chicken wings that got postponed from Sunday. Placed on a broiler pan & seasoned with granulated garlic, oregano, crushed red peppr flakes, ground cayenne pepper, & McCormicks Monterey Grill Chicken Seasoning; then roasted for 20 minutes at 450, 20 minutes at 375, then flipped over & roasted a 450 for another 20 minutes.

                                                                                        Then everyone gets to take their wings & toss them with their own choice of sauce from Buffalo Wild Wings. Last night I had "Parmesan Garlic", "Hot BBQ", & "Mango Habanero" on hand. Blue cheese dressing on the side, of course.

                                                                                        1. JerryMe Feb 5, 2013 11:06 AM

                                                                                          Since today is National Pancake day

                                                                                          http://www.delish.com/food/recalls-re...

                                                                                          We'll be having breakfast for dinner. Pancakes and bacon. DS hates breakfast for dinner, but he's not cooking.

                                                                                          1 Reply
                                                                                          1. re: JerryMe
                                                                                            ChristinaMason Feb 5, 2013 07:09 PM

                                                                                            Aha! That's why the line was out the door at IHOP this evening!

                                                                                          2. LiveRock Feb 5, 2013 11:57 AM

                                                                                            My wife has been fighting a cold since last week and has already gone through a pot of matzo ball soup I made her on Saturday. So last night after dinner I put together a pot of split pea soup using smoked turkey wings for the broth. That'll be tonight's dinner along with some fresh baked corn bread and a salad for me!

                                                                                            4 Replies
                                                                                            1. re: LiveRock
                                                                                              mariacarmen Feb 5, 2013 12:05 PM

                                                                                              nice hubs.

                                                                                              1. re: LiveRock
                                                                                                suzigirl Feb 5, 2013 12:19 PM

                                                                                                That is so sweet. My bf goes and gets me canned soup but yours is way better. Hope your wife is back on her feet soon. The soup should help

                                                                                                1. re: LiveRock
                                                                                                  ChristinaMason Feb 5, 2013 07:09 PM

                                                                                                  Great combo there. Love the cornbread with split pea soup concept.

                                                                                                  1. re: LiveRock
                                                                                                    PHREDDY Feb 6, 2013 07:03 AM

                                                                                                    LR....Can I give you my address to send some of your potion when I have a cold?...(BTW I like my matzo balls on the light side)

                                                                                                  2. Njchicaa Feb 5, 2013 12:00 PM

                                                                                                    Mama Neely's Pot Roast tonight over buttered egg noodles. Yum!

                                                                                                    9 Replies
                                                                                                    1. re: Njchicaa
                                                                                                      mariacarmen Feb 5, 2013 12:08 PM

                                                                                                      this is sooooooooooooooo weird Njchicaa, and please don't get weirded out, but i was dreaming last night about CH (how pathetic!) and your handle kept coming up as someone i was responding to! like, for a really long time! and in the dream i was wondering if it meant New Jersey Chica,(but i had forgotten the extra "a" at the end.) is that too weird? i just remembered it! funny how the mind works. please be assured i will not commence stalking you. much.

                                                                                                      1. re: mariacarmen
                                                                                                        Njchicaa Feb 5, 2013 12:11 PM

                                                                                                        Haha That is funny. It's amazing what our minds do in our sleep. Last week I dreamt that I was walking down the streets of NYC with Mario Batali like we were buddies.

                                                                                                        And yes it is for NJ Chica. I don't remember why the 2nd A was added years ago.

                                                                                                        1. re: Njchicaa
                                                                                                          mariacarmen Feb 5, 2013 12:13 PM

                                                                                                          Nice - Batali!

                                                                                                          plus, i do love your avatar.

                                                                                                        2. re: mariacarmen
                                                                                                          suzigirl Feb 5, 2013 12:16 PM

                                                                                                          OK, I am going to look weird right along side you MC. When I was in the hospital a few months ago that happened to me. I can't remember who I was responding to now, but i was having a full on chow talk dream. :-)

                                                                                                          1. re: suzigirl
                                                                                                            alliegator Feb 5, 2013 12:35 PM

                                                                                                            Haha, these dreams are funny! I haven't had a chow specific dream, but a few months ago, hubby told me I just said very loud and plainly in my sleep "no! you don't zest with that one." And then continued to snooze away.
                                                                                                            ETA--gotta head over to not about food and start a food dream thread...

                                                                                                            1. re: alliegator
                                                                                                              mariacarmen Feb 5, 2013 12:39 PM

                                                                                                              ahahaha! i love it.

                                                                                                              1. re: alliegator
                                                                                                                LindaWhit Feb 5, 2013 02:05 PM

                                                                                                                Love it! Obviously you have different graters/zesters. :-)

                                                                                                            2. re: mariacarmen
                                                                                                              d
                                                                                                              Dirtywextraolives Feb 5, 2013 05:25 PM

                                                                                                              omg-stalker.... ;0)

                                                                                                              1. re: Dirtywextraolives
                                                                                                                mariacarmen Feb 5, 2013 10:30 PM

                                                                                                                : ) watch out. you never know who'll be next.

                                                                                                          2. roxlet Feb 5, 2013 03:21 PM

                                                                                                            Tonight I made my hack of the Chipotle Burrito Bowl -- cilantro lime rice, spicy black beans, corn, grilled chicken, and guacamole. Cheese and sour cream for my son as well. He had seconds, but then, he's 17 and an athlete, so he can pretty much eat anything.

                                                                                                            1 Reply
                                                                                                            1. re: roxlet
                                                                                                              suzigirl Feb 5, 2013 03:28 PM

                                                                                                              That sounds good. Especially the lime rice

                                                                                                            2. LindaWhit Feb 5, 2013 04:22 PM

                                                                                                              Did a throw-together dinner tonight - had some light cream and asparagus to use up, plus I'd bought some sweet Italian sausage a few days ago.

                                                                                                              Sliced up half an onion and sauteed it with some minced garlic. Into the pan I added 3 sausage links, squozen out of their casings and crumbled. When the sausage was almost done, I added a 1/2 cup of white wine, and let it simmer until the liquid was almost evaporated. Then added a half can of Muir Glen fire-roasted chipotle diced tomatoes, let it simmer a bit, and then added about 2/3 cup of the light cream. Let that simmer on low, stirring occasionally.

                                                                                                              Cooked up some cavatappi in a pot of boiling salted water, and before it was done, tossed in some asparagus cut into 1" pieces.

                                                                                                              Drained the pasta, added the sausage sauce, and stirred it all together. Into a bowl, some Parm-Reg on top, and it was dinner.

                                                                                                              8 Replies
                                                                                                              1. re: LindaWhit
                                                                                                                steve h. Feb 5, 2013 05:23 PM

                                                                                                                I like the way this dish sounds. Glass of wine?

                                                                                                                1. re: steve h.
                                                                                                                  LindaWhit Feb 5, 2013 05:47 PM

                                                                                                                  Steve. It's Tuesday...of course! ;-)

                                                                                                                2. re: LindaWhit
                                                                                                                  d
                                                                                                                  Dirtywextraolives Feb 5, 2013 05:28 PM

                                                                                                                  That actually sounds quite nice, Linda! I haven't seen those chipotle diced tomatoes before, may have to request those.....

                                                                                                                  1. re: Dirtywextraolives
                                                                                                                    LindaWhit Feb 5, 2013 05:52 PM

                                                                                                                    It was very nice, Dweo. The bit of bite from the chipotle was nice - not overly spicy, but added just enough to what might have been a bland dish. I've got the other half of the can tucked into a container in the freezer. I believe I'll be making this again.

                                                                                                                  2. re: LindaWhit
                                                                                                                    ChristinaMason Feb 5, 2013 07:08 PM

                                                                                                                    That sounds great!

                                                                                                                    1. re: LindaWhit
                                                                                                                      melpy Feb 7, 2013 08:33 AM

                                                                                                                      Instead of squeezing out of casings, I find that using kitchen shears to cut a slit and then peeling of the casing is much easier and quicker with less mess.

                                                                                                                      1. re: melpy
                                                                                                                        Bacardi1 Feb 7, 2013 11:37 AM

                                                                                                                        Yup - that's what I do with raw sausages when I need them out of the casings. Less mess & less waste.

                                                                                                                        1. re: Bacardi1
                                                                                                                          PHREDDY Feb 8, 2013 05:55 AM

                                                                                                                          B1...I buy my sausage from a local Italian market, where they make it, usually about 5 pounds at a time...I then freeze them, when they are used , I take the casing off of the frozen sausage, after dropping them in some hot tap water for a minute, and then they pratically slide off.....

                                                                                                                    2. d
                                                                                                                      Dirtywextraolives Feb 5, 2013 05:31 PM

                                                                                                                      Bacon cheeseburgers for the kids. Perhaps a chili-size for me, which is a California thing of a hamburger patty with chili & fixings on top. But not really feeling it, so may freeze the chili altogether and go with some halal chicken on a pita instead.

                                                                                                                      1 Reply
                                                                                                                      1. re: Dirtywextraolives
                                                                                                                        mariacarmen Feb 5, 2013 10:32 PM

                                                                                                                        chili-size! i haven't heard that since i waited tables in So. Cal.! not being a chili lover, i don't think i ever got into it. but people loved it.

                                                                                                                      2. steve h. Feb 5, 2013 05:36 PM

                                                                                                                        Deb re-heated her Sunday chili and tossed a fresh Caesar Salad (anchovy). She topped her bowl with Monterey Jack, I went with a sharp cheddar. I topped a few nacho chips with the chili and melted cheese and spooned on some sour cream because I could. I washed it down with beer, Deb stuck with wine. NCIS is on the plasma.

                                                                                                                        The house smells pretty good right now because short ribs are braising as I type.

                                                                                                                         
                                                                                                                        12 Replies
                                                                                                                        1. re: steve h.
                                                                                                                          scubadoo97 Feb 5, 2013 05:43 PM

                                                                                                                          Well damn! That sounds delicious

                                                                                                                          You eating the short ribs tonight?

                                                                                                                          1. re: scubadoo97
                                                                                                                            steve h. Feb 5, 2013 06:07 PM

                                                                                                                            The wine-braised short ribs will be Wednesday's supper. I can't explain it but like lasagna, short ribs always taste better the day after.

                                                                                                                            1. re: steve h.
                                                                                                                              suzigirl Feb 5, 2013 06:47 PM

                                                                                                                              Also true for spaghetti sauce, meatballs and stew. Yum

                                                                                                                              1. re: steve h.
                                                                                                                                boyzoma Feb 6, 2013 11:32 AM

                                                                                                                                Oh, man, I'm drooling. Love, love short ribs. I can almost smell your kitchen from here. Hope you made lots! What time is dinner?

                                                                                                                                1. re: boyzoma
                                                                                                                                  steve h. Feb 6, 2013 12:23 PM

                                                                                                                                  Always room for one more at the dining room table.
                                                                                                                                  I get to pick the wine and the music.

                                                                                                                                  1. re: steve h.
                                                                                                                                    boyzoma Feb 6, 2013 01:22 PM

                                                                                                                                    Just tell me what kind of wine and I'll bring it. Got a bottle of Silver Oak hanging around. Would that do?

                                                                                                                                    1. re: boyzoma
                                                                                                                                      steve h. Feb 6, 2013 01:28 PM

                                                                                                                                      A Silver Oak cab always has a place on my table.
                                                                                                                                      I still get to pick the music.

                                                                                                                            2. re: steve h.
                                                                                                                              LindaWhit Feb 5, 2013 05:53 PM

                                                                                                                              I shall expect my invitation for braised short ribs dinner on Wednesday evening post-haste. :-)

                                                                                                                              1. re: LindaWhit
                                                                                                                                steve h. Feb 5, 2013 06:09 PM

                                                                                                                                Consider yourself invited!

                                                                                                                                1. re: steve h.
                                                                                                                                  PHREDDY Feb 6, 2013 12:19 PM

                                                                                                                                  On my way too! Just about three weeks for pitchers and catchers! I am hoping for 80 wins from the Mets this year!

                                                                                                                                  1. re: PHREDDY
                                                                                                                                    steve h. Feb 6, 2013 12:34 PM

                                                                                                                                    Six days for pitchers and catchers for us Yankee fans.

                                                                                                                                    Anything over 82 wins for the Mets will be acceptable. They have to show a pulse this season or their NL fan base will erode further. I'm betting they can do it.

                                                                                                                                    AL East this season will be mighty competitive. Yanks have their work cut out for them.

                                                                                                                                    How do you feel about creamy polenta with your short ribs? Plenty of room at the table.

                                                                                                                                    1. re: steve h.
                                                                                                                                      PHREDDY Feb 7, 2013 04:49 AM

                                                                                                                                      Creamy polenta, short ribs just great for this cold weather....

                                                                                                                                      The Mets are hosting the Allstar game , so that should increase the attendance by about 50,000 this year....I really do not think their on field play will fill the stands....Why did the Dodgers leave :-{

                                                                                                                            3. n
                                                                                                                              noodlepoodle Feb 5, 2013 07:20 PM

                                                                                                                              DH was away from home tonight, so I made myself a nice ragu of sauteed eggplant, chillies, onions, garlic in olive oil, a bit of tomato paste, thinned with chicken broth, Italian seasoning, s & p, chopped parsley, and mixed it with spaghetti. Delish.

                                                                                                                              1. mariacarmen Feb 5, 2013 10:38 PM

                                                                                                                                no risotto after all. the BF made dinner, sort of a take on parrillada - ridge-pan grilled chicken, eye of round beef, and sausages (chicken basil). on the side was a relish of cherry tomatoes/capers/red peppers, and a green salad with kalamata olives. and a really yummy buttery dish of steamed potatoes and brussels sprouts. is there any way that brussels sprouts won't taste good? the beef unfortunately was a tad tough - he didn't really have time to cook it right, though it was nicely pink and not dry, at least. still, overall a very good dinner.

                                                                                                                                 
                                                                                                                                2 Replies
                                                                                                                                1. re: mariacarmen
                                                                                                                                  juliejulez Feb 6, 2013 08:33 AM

                                                                                                                                  Holy meat! Looks delicious :)

                                                                                                                                  1. re: mariacarmen
                                                                                                                                    PHREDDY Feb 7, 2013 04:53 AM

                                                                                                                                    OHHH does that look good!

                                                                                                                                  2. h
                                                                                                                                    Harters Feb 6, 2013 01:55 AM

                                                                                                                                    Baking has become herself's main hobby in retirement (no complaints from me on that score). A couple of years ago, just after she'd finished work, I bought her a baking book and she's been working through, starting at page 1, and doing a recipe a week.

                                                                                                                                    She's now reached the section on savoury pies. YIPPPEEEEEE. This one's a meat one. And a simple one at that. The filling - basically a beef stew of just the meat, onion and herbs - was made yesterday. All that's needed tonight is for her to make the shortcrust pastry, assemble the dish and bake it. There's turnips to accompany.

                                                                                                                                    13 Replies
                                                                                                                                    1. re: Harters
                                                                                                                                      f
                                                                                                                                      Frizzle Feb 6, 2013 02:13 AM

                                                                                                                                      That sounds like a perfect winter dinner.

                                                                                                                                      1. re: Frizzle
                                                                                                                                        h
                                                                                                                                        Harters Feb 6, 2013 03:07 AM

                                                                                                                                        Perfect is right. But then I am a northern British man - pie is hard-wired into my genes.

                                                                                                                                        1. re: Harters
                                                                                                                                          roxlet Feb 6, 2013 05:19 AM

                                                                                                                                          What is the book she's cooking through, Harters?

                                                                                                                                          1. re: roxlet
                                                                                                                                            h
                                                                                                                                            Harters Feb 6, 2013 05:56 AM

                                                                                                                                            The book is "Baking - a commonsense guide".

                                                                                                                                            No author. Published by Murdoch Books in Australia and the UK. It may be available relatively easily in America as I've just noticed that ingredients are given in cup sizes as well as the metric that both we and the Aussies would use.

                                                                                                                                          2. re: Harters
                                                                                                                                            JungMann Feb 6, 2013 07:02 AM

                                                                                                                                            I recall an episode of "Would I Lie to You" where David Mitchell automatically calls out a Northern man for claiming he chucked a pie off a roof. As if a self-respecting Northerner would waste good pastry.

                                                                                                                                            1. re: JungMann
                                                                                                                                              h
                                                                                                                                              Harters Feb 6, 2013 08:29 AM

                                                                                                                                              The town of Wigan is one of the ten boroughs of our metro area and the nickname for Wiganers is "Pie-eaters" - the town is home to the World Pie Eating Championship.

                                                                                                                                              Definition of the "Wigan Kebab" - three pies on a stick.

                                                                                                                                              1. re: Harters
                                                                                                                                                JungMann Feb 6, 2013 11:54 AM

                                                                                                                                                The idea of the Wigan kebab is hilarious. Would that I could make one tonight, but the last of the Cumberland sausages I had purchased for the never-happened pies this winter will be tonight's dinner. I thought about currying them since their black pepperiness puts me in a South Indian frame of mind, but I'll probably just fry them up. Softly fried eggs with loose yolks to dip in, an onion salad with sumac and a dessert of aged parmesan with mostarda should do me nicely.

                                                                                                                                                1. re: JungMann
                                                                                                                                                  f
                                                                                                                                                  Frizzle Feb 6, 2013 12:09 PM

                                                                                                                                                  I'm giggling at the Wigan kebab. Brilliant. New Zealanders love their pies too but I have never heard of that.
                                                                                                                                                  Sausages with runny egg yolk for dipping sounds perfect too JungMann.

                                                                                                                                        2. re: Harters
                                                                                                                                          LindaWhit Feb 6, 2013 05:41 AM

                                                                                                                                          OK, I just noticed that both Harters and Frizzle now have initials for their avatars - I *think* they were both the default fork and knife in a red circle. I'm assuming this was a CH change, and not one you both did?

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            h
                                                                                                                                            Harters Feb 6, 2013 05:57 AM

                                                                                                                                            Not anything I've done, LW.

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              The Chowhound Team Feb 6, 2013 05:59 AM

                                                                                                                                              There is information on Avatar changes on the Site Talk board, at http://chowhound.chow.com/topics/889343

                                                                                                                                              1. re: The Chowhound Team
                                                                                                                                                LindaWhit Feb 6, 2013 06:03 AM

                                                                                                                                                I just saw that, CH Team. Thanks. It was just a big change since last night!

                                                                                                                                            2. re: Harters
                                                                                                                                              LindaWhit Feb 6, 2013 05:41 AM

                                                                                                                                              A great dinner, Harters!

                                                                                                                                            3. f
                                                                                                                                              Frizzle Feb 6, 2013 02:30 AM

                                                                                                                                              It was another night of three separate meals tonight. The toddler had avocado sushi. The fish-hating bloke had refried beans scattered over corn chips with fresh chilli & coriander, cheese and sour cream. He calls it nachos and is very happy with the creation.i know nothing about Mexican food as to whether it is actually nachos but I'm happy he's content.

                                                                                                                                              I persevered in with the crab risotto I started yesterday. Stock was made this morning from the shells and poorly picked legs. The poor picking was in the stock's favour, it was lovely and crabby. I ended up doing a River Cafe 2 recipe that uses tomatoes, fresh fennel and TEN crushed fennel seeds. Unfortunately I didn't follow the instructions EXACTLY and I overcooked my rice after becoming engrossed in a conversation. The flavours were nice but the texture was wrong. On reflection this was my first risotto without dairy in it and it held up well against the creamier type mainly due to a rich stock. There are a lot of leftovers so I'm glad it was tasty.

                                                                                                                                              1. Berheenia Feb 6, 2013 04:56 AM

                                                                                                                                                On the heels of the 35th anniversary of the Blizzard of 78 (when we fell in love) there is finally a serious snowstorm predicted for Boston on Friday (12-24 inches according to Sam Champion)and I have to say that I'm looking forward to it! Sent the man to work with a list of what to pick-up at Trader Joe's to augment the gloop in the freezer and add some new items to the larder and wine cellar (pictured you can see it's only a box of course). Tonight is all set with some cheese and garlic ravioli from our favorite Italian store with some Rao's sauce and broccoli for the veg and tomorrow there is a stir fry using a ready made melange from the grocery store but on Friday let the games begin! I'm thinking cauliflower and ham mac and cheese. Pea soup is also on the list as there is a big fat ham bone in the freezer. Gingerbread may be baked too.

                                                                                                                                                 
                                                                                                                                                4 Replies
                                                                                                                                                1. re: Berheenia
                                                                                                                                                  LindaWhit Feb 6, 2013 05:43 AM

                                                                                                                                                  WHAT? I've not heard 24" of snow - I've only heard 8-12". And I am NOT looking forward to snow.

                                                                                                                                                  I did hear it's supposed to start overnight on Thursday and go all day Friday. If that's the case, I'm *not* driving into work on Friday!

                                                                                                                                                  1. re: Berheenia
                                                                                                                                                    MidwesternerTT Feb 6, 2013 05:58 AM

                                                                                                                                                    Was Trader Joe cornbread on your list (it might be a seasonal only item)? It could be nice as a side with your Pea soup. I just made the box I got last fall -- very tasty. I noticed that vanilla is on the ingredients list and plan to steal that idea to add-in to my own cornbread recipe. They also had dehydrated corn kernels in the mix; stirring in a handful of corn is an OK variation I'll make when requested by family, but I strongly prefer just cornmeal/flour in mine.

                                                                                                                                                    1. re: MidwesternerTT
                                                                                                                                                      Berheenia Feb 6, 2013 06:20 AM

                                                                                                                                                      It isn't because I have half a loaf in the freezer! I love this mix- I add grated cheddar and chopped scallions to the mix. I'm not wild about the kernels either but they are few and far between.

                                                                                                                                                    2. re: Berheenia
                                                                                                                                                      PHREDDY Feb 6, 2013 07:23 AM

                                                                                                                                                      B....took me 3 hours to drive home from work during that blizzard...do remember that two days late after I dug out my car...it was stolen!!!!

                                                                                                                                                      I was in love then too, and married her that November!...

                                                                                                                                                      Don't remember what I ate back then, but then again what did I eat yesterday!

                                                                                                                                                    3. PHREDDY Feb 6, 2013 07:29 AM

                                                                                                                                                      The granddaughter is over for dinner and we will start with some beef vegetable soup plucked from the icebox, then some chicken breast marinated in ginger, garlic, miren, sesame oil, sugar and scallions...lightly grilled , then sliced and served over a nice warm pot of lentils, flavored with tomato, potato, green peppers and white onion...

                                                                                                                                                      No wine for the toddler!

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                        f
                                                                                                                                                        Frizzle Feb 6, 2013 05:38 PM

                                                                                                                                                        I love the sound of the chicken, I hope your granddaughter enjoys her meal.

                                                                                                                                                      2. ChristinaMason Feb 6, 2013 07:39 AM

                                                                                                                                                        A friend is coming over this afternoon for some more informal cooking lessons, and we have two meals on tap:

                                                                                                                                                        -eggplant, mushroom, and spinach marinara bake

                                                                                                                                                        -chicken tenders saltimbocca w/ pan sauce, served w/ lemon brown-butter green beans

                                                                                                                                                        One or the other will be WFD. I'll let DH decide.

                                                                                                                                                        1. Klary Feb 6, 2013 07:42 AM

                                                                                                                                                          yesterday I made a really simple but really good chicken soup, mostly for my husband who's been fighting a very persistent cold for over a week, but I enjoyed it too - it was just chicken, carrots, leeks,celery, onions, garlic - a tiny scraping of fresh ginger and a teaspoon of turmeric. Parsley, a handfull of crushed spaghetti, and cubes of turnip added after I took all the meat off the bones and put it back in.
                                                                                                                                                          Also made a nice and cheesy corn/ tomato bread to go with it. Just added some chopped up ripe cherry tomatoes to my regular cornbread batter. The tomatoes made the bread nice and moist, so moist in fact, that I could enjoy the left overs today - usually left over cornbread becomes way too dry.

                                                                                                                                                          For tonight, I know exactly what I'm craving - fried, spicy, crispy tempeh, with cool, creamy, soft avocado. Still thinking about other components of dinner though.

                                                                                                                                                          1. Bacardi1 Feb 6, 2013 08:44 AM

                                                                                                                                                            Last night I tried a new recipe for "Mexican Stuffed Peppers" which turned out quite good. Even hubby - who doesn't care much for stuffed peppers - enjoyed this one. Served it with a green salad on the side.

                                                                                                                                                            Bacardi1 Mexican Stuffed Peppers

                                                                                                                                                            3 large colored Bell peppers (yellow, red, orange)
                                                                                                                                                            1 lb. ground turkey
                                                                                                                                                            1 can refried beans
                                                                                                                                                            1 cup salsa (I like Pace Picante “medium” for this)
                                                                                                                                                            1 tablespoon ground cumin
                                                                                                                                                            1 tablespoon chili powder
                                                                                                                                                            Approx. 1 teaspoon granulated garlic
                                                                                                                                                            Approx. 1 teaspoon crushed red pepper flakes
                                                                                                                                                            8 oz. shredded sharp cheddar cheese
                                                                                                                                                            Spanish, Mexican, or yellow rice to serve
                                                                                                                                                            Cilantro to garnish (optional)

                                                                                                                                                            Preheat oven to 375F.

                                                                                                                                                            Cut peppers in half lengthwise & remove stems & seeds. Place in a greased baking dish just large enough to hold the pepper halves.

                                                                                                                                                            Sauté ground turkey until cooked through, & combine with beans salsa, cumin, chili powder, garlic, crushed red pepper flakes, & approx. 1/3 of the cheese. Fill pepper halves with mixture (any extra can just be allowed to drift down around peppers), & top with remaining cheese. Cover baking dish snuggly with foil, tenting it slightly to keep cheese from sticking to it, & bake for approx. 45 minutes to an hour, or until raw peppers are tender (slide a sharp knife into one to check after 45 minutes). Remove from oven & allow to rest – still covered – for 10 minutes. Serve on a bed of rice & garnish with cilantro if desired.

                                                                                                                                                            8 Replies
                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                              suzigirl Feb 6, 2013 09:02 AM

                                                                                                                                                              Wow. I never thought about stuffing them like that. That sounds really good.

                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                MidwesternerTT Feb 6, 2013 11:35 AM

                                                                                                                                                                Totally ready to try this - thanks for the recipe. And (bonus) both red and green bell peppers are on special this week, too. I will be using ground beef since that's some of the freezer "overstock" problem, make a dent in the pantry salsa "overstock" (how did I end up with 6 jars in there???), along with the pantry's rice "overstock" --darn those great warehouse prices on a 10-pound bag!

                                                                                                                                                                1. re: MidwesternerTT
                                                                                                                                                                  Bacardi1 Feb 6, 2013 12:07 PM

                                                                                                                                                                  And don't worry about how the "stuffing" looks at first. Let's face it - refried beans aren't the most attractive thing on the planet - lol! But once you cover everything with the shredded cheese, all is right with the world - lol!!

                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                    boyzoma Feb 6, 2013 01:24 PM

                                                                                                                                                                    Don't forget the Beano!!!!

                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                      Bacardi1 Feb 6, 2013 03:15 PM

                                                                                                                                                                      Funny, but refried beans never do that to me. Once in awhile other beans will, but never refried.

                                                                                                                                                                    2. re: Bacardi1
                                                                                                                                                                      iowagirl Feb 7, 2013 08:22 AM

                                                                                                                                                                      A covering of cheese makes almost anything beautiful! I'm definitely trying these too - thanks!!

                                                                                                                                                                  2. re: Bacardi1
                                                                                                                                                                    MidwesternerTT Feb 9, 2013 06:39 AM

                                                                                                                                                                    Thanks again for the recipe - this was supper last night and the filling was wonderful, even with spice reduced by 1/3 for our timid tastes. I made this with 1 red & 1 green pepper (i.e., 4 halves, instead of 6) in an 8x8 dish, and will use the rest of the filling as topping for corn chip "nachos" tomorrow.

                                                                                                                                                                    1. re: Bacardi1
                                                                                                                                                                      i
                                                                                                                                                                      InspectorJon Oct 7, 2013 05:48 PM

                                                                                                                                                                      This sounds great. I am going to try it with Poblano peppers, or Pasilla as they call them here in Northern California grocery stores.

                                                                                                                                                                    2. alliegator Feb 6, 2013 10:19 AM

                                                                                                                                                                      Last night was carryout cheesesteaks from the sports bar in my 'hood. The man-gator was late to get home from work and had to be yakking on the phone or on the computer for the evening, so I thought just a sandwich would be the way to go. This place does do a pretty respectable phaux philly, though. Probably the best I've had outside of Pennsylvania, so I don't mind running over to grab a couple :)
                                                                                                                                                                      Tonight is TBD.

                                                                                                                                                                      1. roxlet Feb 6, 2013 12:19 PM

                                                                                                                                                                        Tomorrow we are hosting my son's squash team dinner. What do you feed 11 teenaged boys, plus one girl and their coach? Pasta is the answer, and the remaining question is just how much they'll eat. My husband said, "All of it." So today I am beginning my lasagna prep. The meatballs are in the sauce, as are the sausages, and I will see later if I have the time to assemble it today. With that I will serve garlic bread, and a green salad. (Lots of carbs! They are playing HS Nationals on Friday!) For dessert will be the Epicurious double chocolate cake with vanilla flour frosting decorated with chocolate dipped strawberries.

                                                                                                                                                                        18 Replies
                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                          LindaWhit Feb 6, 2013 12:51 PM

                                                                                                                                                                          How many roasting pans of lasagna are you making, rox? :-)

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            steve h. Feb 6, 2013 12:54 PM

                                                                                                                                                                            rox rocks.

                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                              roxlet Feb 6, 2013 01:31 PM

                                                                                                                                                                              I have two of the heavy, deep Batali lasagna pans, and I'm making both of them. About 5 lbs of chopped meat made into meatballs that are cooking in my tomato sauce, which will be smashed up and mixed with about 2 lbs of Italian sweet sausage, plus mozzarella, of course, and ricotta done the way my cousin does it -- basically mixed up like ravioli filling with romano, parsley, and eggs, which will be dotted all over. I bought 3lbs of lasagna noodles. This is about as much as I make for our New Year's Day open house in which we have about 120 people coming in and out. Of course, there are many, many other things to eat then.

                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                LindaWhit Feb 6, 2013 01:33 PM

                                                                                                                                                                                Please do tell us how much is left after the locusts are done with it. ;-)

                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                  MidwesternerTT Feb 6, 2013 02:51 PM

                                                                                                                                                                                  That *might* be enough for the 11 high school boys - what will you, the girl and the coach have? Joking (I think).

                                                                                                                                                                                  1. re: MidwesternerTT
                                                                                                                                                                                    roxlet Feb 6, 2013 05:22 PM

                                                                                                                                                                                    Yeah, 11 high school athletes who will be coming from practice.

                                                                                                                                                                                  2. re: roxlet
                                                                                                                                                                                    f
                                                                                                                                                                                    Frizzle Feb 6, 2013 05:37 PM

                                                                                                                                                                                    I'm with LindaWhit - I'm dying to know how much they'll down. It's very nice of you to cook for them all!

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      Berheenia Feb 7, 2013 03:43 AM

                                                                                                                                                                                      Love those deep Batali lasagna pans. I have given them as wedding presents but don't own one. That's a lot of lasagna.. mmmmm

                                                                                                                                                                                  3. re: roxlet
                                                                                                                                                                                    roxlet Feb 7, 2013 02:45 PM

                                                                                                                                                                                    And here's a photo of one of them:

                                                                                                                                                                                     
                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      Berheenia Feb 7, 2013 03:00 PM

                                                                                                                                                                                      woooooow!

                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                        suzigirl Feb 7, 2013 03:06 PM

                                                                                                                                                                                        That looks so good. Those are going to go fast

                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                          mariacarmen Feb 7, 2013 03:28 PM

                                                                                                                                                                                          gorgeous. i almost never eat/make lasagna, but i'd make my way through that pan in a hurry.

                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                            juliejulez Feb 7, 2013 03:41 PM

                                                                                                                                                                                            Preeeettttyyyy.

                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                              LindaWhit Feb 7, 2013 04:34 PM

                                                                                                                                                                                              Superb! Can't wait to hear how the team enjoyed it all!

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                roxlet Feb 7, 2013 05:21 PM

                                                                                                                                                                                                They loved it and finished about 11/2 of those babies. They also ate 4 loaves of garlic bread, so I think it cut down on the lasagna consumption, lol!

                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                  LindaWhit Feb 7, 2013 05:41 PM

                                                                                                                                                                                                  YAY!! Figured the majority would be gone. WTG, Squash Team Mom! :-D

                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                    ChristinaMason Feb 7, 2013 05:46 PM

                                                                                                                                                                                                    You can send the other half frozen and overnight to me in DC. I won't complain at all :)

                                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                                  alliegator Feb 7, 2013 04:36 PM

                                                                                                                                                                                                  That is fantastic!

                                                                                                                                                                                              2. o
                                                                                                                                                                                                Oboegal Feb 6, 2013 01:25 PM

                                                                                                                                                                                                After Superbowl Sunday (we ate sausage balls, sliders, and nachos), I was craving fruits and veggies. I made a huge salad topped with pan seared top sirloin that was marinated in olive oil, soy sauce, Worcestershire, garlic, chili flakes, lime, and white wine. Sliced medium on top.
                                                                                                                                                                                                Tonight, we're making Pioneer Woman's Salad Tacos with our left over salad. Creamy Cauliflower Soup and Beef Stew are also on the menu for this week or next.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Oboegal
                                                                                                                                                                                                  fldhkybnva Feb 6, 2013 04:03 PM

                                                                                                                                                                                                  Wow, sounds amazing.

                                                                                                                                                                                                2. suzigirl Feb 6, 2013 01:27 PM

                                                                                                                                                                                                  this evening I am trying an experiment from miss juliejulez. I am taking the chicken in pesto sauce and subbing the pesto for sun dried tomato pesto and the shredded cheese with fresh buffalo mozzarella. I will be spreading my pan with the Classico sun dried tomato pesto and tenders more pesto and off to the oven covered in foil for 25 min. Then I will put the cheese on it and recover it and let it steam the cheese for five minutes. I told Julie and Dirtywithextraolives that I would tell them how it tastes... so we'll see tonight how it goes.

                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                    suzigirl Feb 6, 2013 01:38 PM

                                                                                                                                                                                                    Looks like I have to reply to myself because it won't let me post my edit. I forgot to add that i am serving it with a broccoli cauliflower mix and jasmine rice with parsley and lemon

                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                      juliejulez Feb 6, 2013 01:48 PM

                                                                                                                                                                                                      Oh yes definitely let me know. Sounds like it'll be great though!

                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                        suzigirl Feb 6, 2013 02:24 PM

                                                                                                                                                                                                        For sure. I will report back. Btw, my bf is already asking for the pesto chicken to hit the table again. We really liked that one

                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                          suzigirl Feb 6, 2013 09:34 PM

                                                                                                                                                                                                          The chicken was amazing. We both loved it. And a shout out to roxlet for inspiring the rice. I have never had Chipotle's cilantro lime rice but it sounded so good the other day that i did a riff with parsley and what was going to be lemon but ended up limes. Jasmine rice, zest of one lime, a handful of parsley, a smidge of salt and a small drizzle of olive oil...as excellent as i wanted it to be. Thanks to you both.

                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                            juliejulez Feb 6, 2013 09:56 PM

                                                                                                                                                                                                            Glad to hear :)

                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                              roxlet Feb 7, 2013 04:27 AM

                                                                                                                                                                                                              Great riff, suzigirl!

                                                                                                                                                                                                      2. Cherylptw Feb 6, 2013 08:17 PM

                                                                                                                                                                                                        Last night we had pan seared boneless, skinless chix breasts seasoned with salt free seasoning, pepper, a bit of seasoning salt; they were finished in chicken stock with roasted mirepoix puree. Sides were curried roasted cauliflower topped with panko crumbs and roasted sweet potatoes with brown sugar, butter and orange zest.

                                                                                                                                                                                                        Tonite, Carne Adovoda seasoned pork chops (baked) with leftover cajun rice and sweet peas.

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                          Berheenia Feb 7, 2013 03:50 AM

                                                                                                                                                                                                          Sounds like a delicious healthy meal! As do the baked chops!
                                                                                                                                                                                                          I'm slogging through carb laden cheesy food lately, not that we don't like carb laden cheesy food. My planned mac and cheese does have cauliflower in it. Fried.

                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                            Cherylptw Feb 7, 2013 06:18 PM

                                                                                                                                                                                                            Everything came out really delicious, except the bf is not into currry so he didn't care for the cauliflower...to be fair, I tried to sneak it past him but I got busted! I adore carbs...especially cheesy carbs so I can't find fault with anything you said...and, you did have a veg in it!

                                                                                                                                                                                                          2. re: Cherylptw
                                                                                                                                                                                                            ChristinaMason Feb 7, 2013 06:03 AM

                                                                                                                                                                                                            Very nice. Those sweet potatoes sound especially delicious with the orange.

                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                              Cherylptw Feb 7, 2013 06:19 PM

                                                                                                                                                                                                              I don't normally care for sweet potatoes with sugar in it as in candied but these were really good and they went great as a side to the rest of this meal.

                                                                                                                                                                                                          3. f
                                                                                                                                                                                                            Frizzle Feb 6, 2013 10:23 PM

                                                                                                                                                                                                            Pork ribs are marinating in the fridge. I'm doing a recipe from a book bought last year - Vietnamese Street Food. I've done these before and they're yum, chock full of flavour and finger-lickingly tasty. They get steamed and then finished on the BBQ. Green mango salad will be served with them.

                                                                                                                                                                                                            We may have a dinner guest so if he does show we'll run up the road and buy cooked rice from the Asian takeaway up the road to pad the meal out. I'll also fry up some risotto cakes from the leftover crab risotto.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                              mariacarmen Feb 7, 2013 12:08 AM

                                                                                                                                                                                                              mmm...vietnamese street food.... lucky guest. if he doesn't show, i'll be waiting outside to take his place.

                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                roxlet Feb 7, 2013 04:28 AM

                                                                                                                                                                                                                You'll have to fight me off first.

                                                                                                                                                                                                            2. h
                                                                                                                                                                                                              Harters Feb 7, 2013 02:02 AM

                                                                                                                                                                                                              The kitchen at Harters Hall is closed tonight as we're off out ot a nearby German restaurant. German restaurants are extremely uncommon in the UK (no great migration, of course, except for late 19th/early 20th century Jewish immigrants) and I've not really any idea what to expect (except I assume sausage and schnitzel will be on the menu).

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                ChristinaMason Feb 7, 2013 06:11 AM

                                                                                                                                                                                                                Ooh, is the menu online? I'll help you figure out what to order ;)

                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  JungMann Feb 7, 2013 07:39 AM

                                                                                                                                                                                                                  Is this the same cafe where you can end your meal with a sweet slice of Fantakuchen?

                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                    h
                                                                                                                                                                                                                    Harters Feb 7, 2013 08:45 AM

                                                                                                                                                                                                                    No website, I'm afraid. And, yes, I'm looking forward to the Fantakuchen (thought I'd mentioned it before - good memory, JM) - although it's going to do my diabetes no good whatsoever.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      JungMann Feb 7, 2013 09:23 AM

                                                                                                                                                                                                                      Fruit sodas are a niche product in the US, or at least they're perceived that way. As someone who loves orange soda, I can't get Fanta cake out of my head!

                                                                                                                                                                                                                2. Klary Feb 7, 2013 02:47 AM

                                                                                                                                                                                                                  Lettuce wraps with a mixture of crispy tempeh (tossed with turmeric and smoked paprika), cubes of fried zuccchini, chopped dates and almonds. The almonds and dates were an afterthought but worked really well.
                                                                                                                                                                                                                  Cool and creamy guacamole.
                                                                                                                                                                                                                  Very spicy black bean chili, topped with cornbread croutons (left over cornbread, toasted under the grill).

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: Klary
                                                                                                                                                                                                                    f
                                                                                                                                                                                                                    Frizzle Feb 7, 2013 03:05 AM

                                                                                                                                                                                                                    Wow, How do you get the tempeh crispy? I shallow fry but it takes forever and spits. I'm wondering if you have an easier method?

                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                      Klary Feb 7, 2013 03:44 AM

                                                                                                                                                                                                                      I cut in into pretty small cubes, toss it with the spices that I want (or just salt and pepper) and a tiny bit of oil, leave to stand for a bit. Then heat a cast iron frying pan till it's very hot, add a bit of oil, then fry the tempeh over high heat stirring all the time. Watch it carefully so you can take it to the point where it's brown and crispy but not burnt.
                                                                                                                                                                                                                      I use very little oil, so it's almost more like dry frying.

                                                                                                                                                                                                                  2. alliegator Feb 7, 2013 06:14 AM

                                                                                                                                                                                                                    Suzigirl, this pic is for you. It's what I had for dinner last night!! Alongside rice pilaf with mushrooms.

                                                                                                                                                                                                                     
                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                      fldhkybnva Feb 7, 2013 06:23 AM

                                                                                                                                                                                                                      OMG!! Cordon bleu!! Im addicted...it's usually my Saturday project but I've already had it once this week and plan to repeat on Saturday nevertheless. Your chicken boobs as my SO calls them look fantastic!

                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                        alliegator Feb 7, 2013 06:33 AM

                                                                                                                                                                                                                        Haha! You know what's so funny about these chicken boobs? They were so easy ;) Suzi and I were dicussing their merits in another thread earlier in the week and it started a craving.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                          fldhkybnva Feb 7, 2013 08:43 AM

                                                                                                                                                                                                                          Was this the birthday thread? aha, I love it! Perhaps now I can have them every other night.

                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                            fldhkybnva Feb 19, 2013 05:16 PM

                                                                                                                                                                                                                            Alliegator, I spotted these in Wegman's and couldn't help myself after your post as they looked pretty good for a quick lunch or dinner. SO refused to get the Cordon Bleu as he likes our home version but I slipped a few in the cart anyway. However, we have the broccoli and cheese and homestyle stuffing varieties and I just popped the broccoli and cheese in the oven.

                                                                                                                                                                                                                        2. re: alliegator
                                                                                                                                                                                                                          suzigirl Feb 7, 2013 11:01 AM

                                                                                                                                                                                                                          I am only a 7 on the 10 point jealous scale since my chicken came out so well. I think these will be making there way on my table very soon. I love those little suckers.

                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                            mariacarmen Feb 7, 2013 12:56 PM

                                                                                                                                                                                                                            oh drool!

                                                                                                                                                                                                                          2. Bacardi1 Feb 7, 2013 08:15 AM

                                                                                                                                                                                                                            Market had nice-looking thick tuna steaks, so I picked up a couple & marinated them for about 45 minutes in my own "1-2-3-4" marinade (1 tablespoon of soy sauce, 2 tablespoons of dry sherry, 3 tablespoons of oil (any type of your choosing), & 4 garlic cloves, peeled, smashed, & roughly chopped); then broiled them 3 minutes per side.

                                                                                                                                                                                                                            For a side dish I sauteed up some carrot batons, 2" pieces of Broccolini, some sliced fresh Shitake mushrooms, minced garlic & ginger, & folded in some cooked Ramen noodles, soy sauce, crushed red pepper flakes, & sesame oil.

                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                                                                                              fldhkybnva Feb 7, 2013 08:51 AM

                                                                                                                                                                                                                              Wow I've never thought to broil tuna steaks. Do you like more done than rare to medium rare? I usually pan sear, but this sounds like a nice different approach.

                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                Harters Feb 7, 2013 09:11 AM

                                                                                                                                                                                                                                I always cook tuna under the grill. By the by, I'm also not a great fan fo the current fashion for just searing the steaks, leaving them all but raw inside. Much happier at medium rare to medium (in beef steak terms).

                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                  Bacardi1 Feb 7, 2013 11:43 AM

                                                                                                                                                                                                                                  I like them rare to medium-rare. These steaks were about 1" to 1-1/2" or so, & 3 minutes per side had them where I liked them. More done than that, & even marinated they are too dry for me.

                                                                                                                                                                                                                                  Normally I pan-sear them in a cast-iron pan or cast-iron grill pan, but I wanted more room on my stove-top to do the ramen-noodle-vegetables without having the mad-hot cast-iron pan smoking & sizzling away at my elbow - lol!

                                                                                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                                                                                    fldhkybnva Feb 7, 2013 03:53 PM

                                                                                                                                                                                                                                    Wow only rare to medium rare after 6 minutes total. We usually pan sear 45-90 on each side and usually end up at medium rare, it's been more difficult to get the literal just seared basically rare with the few mm of cooked protein. Will definitely try this method though

                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                      Bacardi1 Feb 8, 2013 07:06 AM

                                                                                                                                                                                                                                      Probably because I keep the broiler pan at the 2nd-from-the-top level instead of the top. I don't much care for the char the top level produces - especially on fish.

                                                                                                                                                                                                                                2. re: Bacardi1
                                                                                                                                                                                                                                  suzigirl Feb 7, 2013 11:05 AM

                                                                                                                                                                                                                                  Love the sounds of that dinner. I want to remember the marinade. It sounds great

                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                    Bacardi1 Feb 7, 2013 11:44 AM

                                                                                                                                                                                                                                    I also use that same marinade for beef & lamb, but for longer than the 30-45 minutes I use for tuna. Both beef & lamb can sit in it all day, or even overnight.

                                                                                                                                                                                                                                  2. re: Bacardi1
                                                                                                                                                                                                                                    Berheenia Feb 7, 2013 03:05 PM

                                                                                                                                                                                                                                    I love the way you market daily for fresh food on sale. In my next life I am going to do that too. Instead I drive once a week to a grocery store or two and shop for the week- I do fill in at Trader Joe's- fun store but hardly brimming with local fresh food.

                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                      Bacardi1 Feb 8, 2013 07:12 AM

                                                                                                                                                                                                                                      Honestly, I don't market every day, but usually every 3 days or so; mostly when I'm out & about picking up horse feed/hay & other flotsam/jetsam. In addition, since we eat a lot of seafood, that does really have to be purchased for consumption that day or the day after. I do plan out the week's meals, & base my shopping trips on that.

                                                                                                                                                                                                                                  3. d
                                                                                                                                                                                                                                    Dirtywextraolives Feb 7, 2013 08:36 AM

                                                                                                                                                                                                                                    Yesterday, I marinated three large bone in chicken breasts in soy, garlic, sugar & fish sauce. Roasted them for about an hour. Steamed a pot of rice, then used the roasting pan to make a dirty fried rice with scallions. Good method, just need to remember to degrease it better first, and add some acid, but the kids enjoyed it so that worked. A simple butter lettuce salad with a light sesame vinaigrette worked well with the roast Vietnamese chicken.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: Dirtywextraolives
                                                                                                                                                                                                                                      Berheenia Feb 8, 2013 10:33 AM

                                                                                                                                                                                                                                      I tried this marinade on some boneless breasts last night and it was good but a little salty- my fish sauce is an older bottle of some obscure brand so that may have added to the saltiness. It was still a welcome change from my tired stir fry. :)

                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                        d
                                                                                                                                                                                                                                        Dirtywextraolives Feb 8, 2013 08:46 PM

                                                                                                                                                                                                                                        Yes, I know what you mean.... I think my bottle is getting up there, though I keep it in the fridge.... I love how simple the recipe is.

                                                                                                                                                                                                                                    2. juliejulez Feb 7, 2013 09:03 AM

                                                                                                                                                                                                                                      Tonight I'm finally trying out this orange mustard chicken from here on Chow: http://www.chow.com/recipes/30560-orange-honey-mustard-baked-chicken-breasts

                                                                                                                                                                                                                                      I'm going to serve w/ plain rice and green beans per Chowhounders suggestions. I usually just saute the green beans in a bit of bacon fat and shallots, but SO revealed to me that he doesn't really like them that way, he said they "taste like vegetables" when I do that LOL Then, to make it worse, he said he likes canned ones! I said, oh no, that will not do, so I am going to try roasting them and topping with some parmesan cheese. He likes broccoli and asparagus that way. Green beans (fresh) are my favorite so we have to come to a compromise here!

                                                                                                                                                                                                                                      Also tonight I am making these lasagna rolls: http://traceysculinaryadventures.blog... My aunt has been in the hospital with a kidney infection. They let her go home yesterday but she ended up going back in last night. My cousin asked if I could make something that would freeze/reheat well for her mom to eat when she does get to come home finally, and these are always perfect for that since they already come in single servings. I also have some homemade blueberry muffins stashed in the freezer (so I wouldn't eat them!) so I'm going to send those over too.

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                        suzigirl Feb 7, 2013 11:11 AM

                                                                                                                                                                                                                                        I saw the chicken last week and it sounds good. And how nice of you to send your aunt some goodies. Let me know how the chicken is

                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                          juliejulez Feb 7, 2013 09:22 PM

                                                                                                                                                                                                                                          The chicken was pretty good! Nice and easy for a weeknight too. I didn't have an oven safe frying pan large enough, so I made the sauce on the stove, then put the chicken in a baking dish and just poured the sauce on top. So, I didn't do the pan sauce at the end. It didn't seem to affect the flavor at all as it had tons of flavor. Next time I might add more mustard, but I love mustard.

                                                                                                                                                                                                                                          The roasted green beans went over really well too, SO loved them, so success! Now we can eat green beans more often now that I found a way that he will eat them.

                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                            suzigirl Feb 8, 2013 10:29 AM

                                                                                                                                                                                                                                            I'm glad you liked it. I will give it a try sometime. I am a mustard lover so i will probably up the quantity also. Glad the beans worked out. Oh the things we do to meet in the middle for our guys.

                                                                                                                                                                                                                                        2. re: juliejulez
                                                                                                                                                                                                                                          mariacarmen Feb 7, 2013 12:57 PM

                                                                                                                                                                                                                                          I am sure you aunt will appreciate the love and care!

                                                                                                                                                                                                                                        3. linguafood Feb 7, 2013 09:17 AM

                                                                                                                                                                                                                                          After two nights in a row of eating out (our now semi-traditional Sashimi & Cocktails Tuesday, and of course our weekly jour fixe at the local Sichuan haunt), it's time for me to do some stove work again :-)

                                                                                                                                                                                                                                          Depending on how motivated I'll feel, it's either fish sticks (not homemade) with cuke salad or spinach, or chicken cordon bleu....after kicking boxes for an hour, I generally don't feel like much prep work, so the sticks may win this one.

                                                                                                                                                                                                                                          1. JungMann Feb 7, 2013 10:08 AM

                                                                                                                                                                                                                                            Poles and Midwesterners alike will recognize today as one of the best eating holidays of the years when they greet each other: Happy Pączki Day! Being the last Thursday before Lent, the bakeries back home in Chicago are slogging their way through dozens of varieties of "poonchkeys," but here in Manhattan I'm limited to one place I am sure to get a few delicious treats.

                                                                                                                                                                                                                                            Since I am blowing most of my calories on what amounts to a fat-insulated carb bomb, my dinner is on the lighter side, specifically chicken tinola. The soup is very mild, based on the simple flavors of onion, fish sauce and ginger mingling with the chicken stock. I hacked my chicken Chinese-style to expose the marrow to the broth so I'm hoping I can count on some of that richness in each spoonful.

                                                                                                                                                                                                                                            1. ChristinaMason Feb 7, 2013 11:21 AM

                                                                                                                                                                                                                                              Tonight will be the chicken saltimbocca I prepped yesterday, along with some kind of pan sauce (vermouth? marsala?) and either lemon or garlic green beans, I'm not sure. Maybe I'll go the roasted-and-Parm-Regg. route juliejulez mentioned.

                                                                                                                                                                                                                                              1. alliegator Feb 7, 2013 12:08 PM

                                                                                                                                                                                                                                                Does anybody have any recs for "lucky" food. Or something symbolizing good luck? And it'd have to be something I could pull together in an hour. Not an hour from now, but prep and cooking. Mr. gator is hoping for some luck and I thought a lucky dinner would be a nice thing to do :)

                                                                                                                                                                                                                                                20 Replies
                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                  mariacarmen Feb 7, 2013 01:01 PM

                                                                                                                                                                                                                                                  i googled "Lucky Chicken recipe" for the heck of it and came upon a bunch of recipes (almost all identical) to this one: http://www.recipegoldmine.com/meatchickskillet/lucky-chicken.html

                                                                                                                                                                                                                                                  it appears to be maybe an americanization of a chinese dish? maybe. don't know how good it actually is... or what makes it lucky!

                                                                                                                                                                                                                                                  ok, here's one for Lucky Pork: http://www.mrfood.com/Pork/Good-Luck-...

                                                                                                                                                                                                                                                  it's a slow cooker, 6 hour recipe, so i don't know how that fits in with your hour prep, but maybe you could leave it in until the time comes...

                                                                                                                                                                                                                                                  anyway, good luck!

                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                    ChristinaMason Feb 7, 2013 01:20 PM

                                                                                                                                                                                                                                                    Whole Foods sells clementines with the leaves still attached. Those symbolize good luck/longevity in the Chinese New Year (I think). Same idea with long noodles in soup. And maybe you could make something up about carrot coins in butter being like gold coins?

                                                                                                                                                                                                                                                    And how about an Irish Stout cake with Bailey's Icing? Luck o' the Irish and all...

                                                                                                                                                                                                                                                    See also: http://www.epicurious.com/articlesgui...

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      Bacardi1 Feb 7, 2013 01:24 PM

                                                                                                                                                                                                                                                      Huh. I've seen fresh Kumquats at Whole Foods (& other supermarkets) with the leaves still attached, but never any other citrus. Wonder if it's just certain locations. You sure have to cut off quite a bit of stem to get leaves with most citrus - I'd think that would be damaging to the tree. Kumquat trees are easier to get with leaves because they're shrubbier.

                                                                                                                                                                                                                                                      1. re: Bacardi1
                                                                                                                                                                                                                                                        ChristinaMason Feb 7, 2013 01:32 PM

                                                                                                                                                                                                                                                        They definitely have them around Chinese New Year, I don't know about the rest of the year. Worth a call, I suppose.

                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                          Bacardi1 Feb 7, 2013 02:49 PM

                                                                                                                                                                                                                                                          I'll have to look. The closest Whole Foods locations to us are 1 hour north & south, but we might be nearby one of them this weekend, in which case we always stop in there anyway. Thanks for the heads up. I love Clementines - with or without leaves. :)

                                                                                                                                                                                                                                                    2. re: alliegator
                                                                                                                                                                                                                                                      alliegator Feb 7, 2013 04:15 PM

                                                                                                                                                                                                                                                      That lucky chicken looks fab, and it will be on my table in the near future. Thanks for all the great ideas.
                                                                                                                                                                                                                                                      But the evening's events all went very quickly, and maybe your lucky thoughts helped, because the mr. got the new job that he really wanted! In our #1 choice of places to live. I'm so happy I actually had a happycry, and there will be celebratory pizza and beer! Good pizza, from the mobile pizza oven I've mentioned.
                                                                                                                                                                                                                                                      I think I'll keep some clementines and kumquats around as he now goes through the transition from job to job, and home to home.

                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                        weezieduzzit Feb 7, 2013 04:18 PM

                                                                                                                                                                                                                                                        Congratulations to MrGator!

                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                          alliegator Feb 7, 2013 04:32 PM

                                                                                                                                                                                                                                                          Thank you weezieduzzit! I expected to make a dinner for him to eat while he waited on his phone call, but he was already yakking away with a thumbs up when he walked in the door about an hour early.
                                                                                                                                                                                                                                                          Maybe I'll cut a square out of the middle of the pizza to look like the lucky Chinese coin, hehe...
                                                                                                                                                                                                                                                          http://slice.seriouseats.com/archives...

                                                                                                                                                                                                                                                        2. re: alliegator
                                                                                                                                                                                                                                                          LindaWhit Feb 7, 2013 04:37 PM

                                                                                                                                                                                                                                                          Congrats to Mr. Gator on the new job! And where will you be moving to?

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            alliegator Feb 7, 2013 04:43 PM

                                                                                                                                                                                                                                                            Thank you! We will be heading to Phoenix. A whole new food scene for me to explore :D

                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                              LindaWhit Feb 7, 2013 04:49 PM

                                                                                                                                                                                                                                                              I've visited there once and was dazzled by the beauty of the landscape...*so* different from New England and the Northeast. Have fun exploring the new area once you get there!

                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                alliegator Feb 7, 2013 04:57 PM

                                                                                                                                                                                                                                                                Thanks again, I'm so happy, I feel like my face will crack. I spent a lot of time there when I was younger as my grandparents lived there for a bit, and I fell in love with Arizona. We also spent 2 years in Tucson after college for the man's starter job.
                                                                                                                                                                                                                                                                I'm sure I'll be moving my own car because of the hounds, so my first Arizona treat will be a real Sonoran dog passing thru Tucson, yummmm...
                                                                                                                                                                                                                                                                And I'll be happy to report future findings of note, juliejulez!

                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  ChristinaMason Feb 7, 2013 05:37 PM

                                                                                                                                                                                                                                                                  That's so awesome. Hearty congrats.

                                                                                                                                                                                                                                                                2. re: alliegator
                                                                                                                                                                                                                                                                  Cherylptw Feb 7, 2013 06:27 PM

                                                                                                                                                                                                                                                                  Wish I was going...my daughter lives in Mesa....

                                                                                                                                                                                                                                                              2. re: alliegator
                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                Frizzle Feb 7, 2013 04:48 PM

                                                                                                                                                                                                                                                                Congrats to your man on the new role!

                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  juliejulez Feb 7, 2013 04:49 PM

                                                                                                                                                                                                                                                                  Congrats to Mr Gator! SO used to live in Phoenix and really liked it, and it looks like he'll be traveling there often for work starting in March, so you'll have to fill me in on your food findings so I can pass them along to him!

                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                    linguafood Feb 7, 2013 06:37 PM

                                                                                                                                                                                                                                                                    Whoot!

                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                      suzigirl Feb 8, 2013 10:10 AM

                                                                                                                                                                                                                                                                      Wow! A whole new scene on the horizon. What a big change to come soon. You must be thrilled. Congrats to you and Mr Gator

                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                        mariacarmen Feb 8, 2013 10:39 AM

                                                                                                                                                                                                                                                                        yay for the gators!

                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                          GretchenS Feb 8, 2013 12:19 PM

                                                                                                                                                                                                                                                                          Congrats to both of you, allie, wishing you much happiness and lots of good eats in your new location! Will your hounds get their own Sonoran dogs (or is that cannabalism, I can never decide)? El Guero Canelo?

                                                                                                                                                                                                                                                                      2. suzigirl Feb 7, 2013 02:28 PM

                                                                                                                                                                                                                                                                        I got an amazing deal on a center cut pork loin so I am using Bacardi1's 1234 marinade. I will also make roasted red potatoes with rosemary and garlic and a chopped veggie salad filled with cukes and cauliflower and green peppers etc. I am making a lime vinaigrette for the salad. Looking forward to this meal but the vampires won't be. :-)

                                                                                                                                                                                                                                                                        1. weezieduzzit Feb 7, 2013 04:13 PM

                                                                                                                                                                                                                                                                          life got complicated by the man being sick, and of course he shared it with me... now he's quite a bit better and I'm getting there but have only made "real" meals the last few nights.

                                                                                                                                                                                                                                                                          There were a lot of plans for meals that groceries were purchased pre-flu so there is a little bit of a scramble to use things up before they go bad.

                                                                                                                                                                                                                                                                          I think I'll take the last of last night's med-rare london broil and slice it thinly to be served with roasted eggplant, red peppers, brussels sprouts, and cauliflower. I'll spice up some chickpeas to go with and slice a bunch of persian cucumbers. Some za 'atar in olive oil should round things out nicely.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                            mariacarmen Feb 8, 2013 10:45 AM

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

                                                                                                                                                                                                                                                                            hope you both feel better soon! that dinner sounds great.

                                                                                                                                                                                                                                                                          2. LindaWhit Feb 7, 2013 04:41 PM

                                                                                                                                                                                                                                                                            A glass of wine. Check.

                                                                                                                                                                                                                                                                            Trader Joe's Mandarin Orange chicken with basmati rice and peas. Check.

                                                                                                                                                                                                                                                                            Work closed on Friday so we're not on the road during Snowmaggedon. CHECK.

                                                                                                                                                                                                                                                                            Fingers crossed that the power doesn't go out tomorrow night during the worst of the storm? CHECK. CHECK. CHECK. CHECK. CHECK. CHECK. CHECK. CHECK. CHECK.

                                                                                                                                                                                                                                                                            12 Replies
                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                              alliegator Feb 7, 2013 04:44 PM

                                                                                                                                                                                                                                                                              Best of luck with Snowmaggedon (luv the name). Really hope you don't lose power.

                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                Frizzle Feb 7, 2013 04:50 PM

                                                                                                                                                                                                                                                                                I hope the snowmageddon isn't too bad and that you stay toasty and warm with lots of food and no power cuts.

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  ChristinaMason Feb 7, 2013 05:44 PM

                                                                                                                                                                                                                                                                                  I was thinking of you while reading the weather predictions. Hang in there!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                    Sal Vanilla Feb 7, 2013 08:20 PM

                                                                                                                                                                                                                                                                                    Ah best of luck Linda. Hope ya have a generator JIC.

                                                                                                                                                                                                                                                                                    My sister is in Maine. They fired up the woodstove. She wrote me tonight said EMP or snowmaggedon they will be having apple pie and kugel and then slip blissfully into a food coma.

                                                                                                                                                                                                                                                                                    1. re: Sal Vanilla
                                                                                                                                                                                                                                                                                      LindaWhit Feb 8, 2013 05:48 AM

                                                                                                                                                                                                                                                                                      No generator. No gas heat or wood stove. I'm at the mercy of the storm and its expected high winds. The tree next to my unit has also *not* been cut down yet, as the ground hasn't been hard enough for the trucks.

                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                        mariacarmen Feb 8, 2013 08:05 AM

                                                                                                                                                                                                                                                                                        keeps safe LW! all you east coasters, too!

                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                          Sal Vanilla Feb 8, 2013 11:13 AM

                                                                                                                                                                                                                                                                                          Oh fingers crossed for less wind than predicted! I think they often overblow (ahem, sorry) these weather events.

                                                                                                                                                                                                                                                                                          Hunker down, make some warm goodies, unpile the blankets from the closet and keep safe.

                                                                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                                                                        Berheenia Feb 8, 2013 03:22 AM

                                                                                                                                                                                                                                                                                        Glad you're tucked in. Hubby came home with tales of fist fights -yes plural- in the parking lot at DeMoula's! (he thinks it was in the Somerville store- a fellow worker's wife called during a meeting - Channel 5 just said the shelves were empty at De Moula's). Luckily we are stocked up and ready to hunker down. Our town's parking ban is in effect until Monday at 6am! Tonight we have brown gloop that is corn tortilla and beef enchilada, with lots of light sour cream and salad and some leftover yellow rice. Wine and beer and a tot of whiskey for him.

                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                          LindaWhit Feb 8, 2013 05:49 AM

                                                                                                                                                                                                                                                                                          The pictures on the news (I think a Salem, MA Stop & Shop was on ABC's national evening news) was absolutely ridiculous! Really? Fist fights? ::::shaking my head::::

                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            Berheenia Feb 8, 2013 10:30 AM

                                                                                                                                                                                                                                                                                            They got a knuckle sandwich LOL

                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                              LindaWhit Feb 8, 2013 11:13 AM

                                                                                                                                                                                                                                                                                              Probably not as good as standing in line at the deli counter!

                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                Sal Vanilla Feb 9, 2013 02:52 PM

                                                                                                                                                                                                                                                                                                She lives! I guess the tree remained in the upright position and the heat warded of any potent for frostbitten lady fingers.

                                                                                                                                                                                                                                                                                      3. f
                                                                                                                                                                                                                                                                                        Frizzle Feb 7, 2013 04:45 PM

                                                                                                                                                                                                                                                                                        The potential dinner guest failed to show last night. Hanging my head in shame here but the bloke and I polished off all the Vietnamese BBQ pork ribs. The last couple of ribs were finished amid groans if 'so full' and 'just this last one, stomach hurts'. Ironically as we ate we watched a doco about Britain's fattest man.
                                                                                                                                                                                                                                                                                        Tonight we're having lighter fare. A red lentil and lemon soup of Melissa Clarke's. It's one of our favourite soups ever and low enough in calories for us to feel we will have atoned for last night's gluttony.

                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                          ChristinaMason Feb 8, 2013 09:04 AM

                                                                                                                                                                                                                                                                                          You may have mentioned elsewhere, but is that rib recipe somewhere handy online? Sounds delicious.

                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                            Frizzle Feb 8, 2013 02:53 PM

                                                                                                                                                                                                                                                                                            It's paraphrased below. I've altered it a bit from the book version by making my own five spice powder for it rather than using a pre-mixed one. It only takes five mins to do and I think it makes the world of difference. I can't find annato oil here so I sub some turmeric in peanut oil. I would love to try the real stuff.

                                                                                                                                                                                                                                                                                            Vietnamese BBQ Pork Ribs
                                                                                                                                                                                                                                                                                            Makes: 6 servings
                                                                                                                                                                                                                                                                                            Prep Time: 20 mins
                                                                                                                                                                                                                                                                                            Cook Time: 1 hr

                                                                                                                                                                                                                                                                                            Ingredients
                                                                                                                                                                                                                                                                                            1.5 kg Pork ribs, (chinese style) Chopped into individual ribs
                                                                                                                                                                                                                                                                                            2.5 tbsp Soy sauce
                                                                                                                                                                                                                                                                                            1 tbsp Fish sauce
                                                                                                                                                                                                                                                                                            3 tsp Annatto oil, (substitute 1/2 tsp tumeric and peanut oil)
                                                                                                                                                                                                                                                                                            6 cloves Garlic, roughly chopped
                                                                                                                                                                                                                                                                                            3cm knob Ginger, roughly chopped
                                                                                                                                                                                                                                                                                            4 Shallots, roughly chopped
                                                                                                                                                                                                                                                                                            1 tbsp Brown sugar
                                                                                                                                                                                                                                                                                            1 large Cinnamon stick
                                                                                                                                                                                                                                                                                            2 Star anise
                                                                                                                                                                                                                                                                                            1/2 teaspoon Black pepper, ground
                                                                                                                                                                                                                                                                                            1 tsp Whole Cloves
                                                                                                                                                                                                                                                                                            1 tsp Szechuan peppercorns
                                                                                                                                                                                                                                                                                            1 tsp White peppercorns
                                                                                                                                                                                                                                                                                            1 tsp Fennel seeds
                                                                                                                                                                                                                                                                                            1 long Red chilli, finely chopped

                                                                                                                                                                                                                                                                                            Notes / Directions
                                                                                                                                                                                                                                                                                            Toast all spices except black pepper and pound with a mortar and pestle.

                                                                                                                                                                                                                                                                                            Combine all ingredients and tip into a plastic bag. Add the pork ribs and squish it around to get the marinade spread on each rib and pop it in the refrigerator overnight - or for at least eight hours.

                                                                                                                                                                                                                                                                                            Remove from fridge 30mins before cooking to come to room temp. To cook, first steam for 20 - 30 mins or so in a steamer lined with cabbage leaves or a clean tea-towel to prevent sticking. (Note - the initial recipe says to steam for 45 mins) Reserve any leftover marinade for basting on BBQ.

                                                                                                                                                                                                                                                                                            Heat BBQ and finish them. They should only need a few minutes per side. (Note - the initial recipe says bbq for 15 mins) You want grill lines to appear and for the ribs to be golden. Baste with leftover marinade if there is any or give them a spray with oil if desired.

                                                                                                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                                                                                                              d
                                                                                                                                                                                                                                                                                              Dirtywextraolives Feb 8, 2013 08:47 PM

                                                                                                                                                                                                                                                                                              Sounds delightful!

                                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                                ChristinaMason Feb 9, 2013 02:50 PM

                                                                                                                                                                                                                                                                                                Wonderful, thanks! Do you know what the rules are on sending spices (either whole or ground) from the US to Australia? Because I've got access to tons of annatto here, super cheap. I also have 2 sachets of Mama Sita's annato powder that would be easy to send in a card/envelope. I'd be happy to hook a sista up if shipping's not too bad. http://www.yollieorientalonline.com/m...

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                                                  Frizzle Feb 9, 2013 03:07 PM

                                                                                                                                                                                                                                                                                                  Thanks for the very kind offer but as we're shifting country soon I'm trying to empty the pantry. I think Australian laws (and New Zealand where we are shifting to) are very strict when it comes to food items so I doubt it would get in.
                                                                                                                                                                                                                                                                                                  Having said that I really haven't done a proper delve into the Vietnamese area here, it may be that you can get it and I just haven't found it.

                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                    ChristinaMason Feb 9, 2013 03:12 PM

                                                                                                                                                                                                                                                                                                    Gotcha. Yes, I think that's right re: laws...

                                                                                                                                                                                                                                                                                          2. steve h. Feb 7, 2013 06:12 PM

                                                                                                                                                                                                                                                                                            Supper was lunch at Dinosaur Bar-B-Que here on Connecticut's Sou'west shore. Deb joined me from work and we dug into deviled eggs, pulled pork, potato salad and corn bread. A Lagunitas IPA for me and a water for Deb to wash it all down. There's a winter storm coming so I thought BBQ might be the right response.

                                                                                                                                                                                                                                                                                            Forecast calls for 9-12 inches of the white stuff here, maybe two feet or more up LW's way in Boston. Seems to me roxlet was mighty prescient when she named this thread.

                                                                                                                                                                                                                                                                                            Stay warm.

                                                                                                                                                                                                                                                                                            1. Cherylptw Feb 7, 2013 06:33 PM

                                                                                                                                                                                                                                                                                              Chicken n' dumplings on the menu tonight...side of garden salad with the usual suspects. It's supposed to rain anytime now through tomorrow afternoon but at least we're not getting the snow. It's one of the things I disliked most when I lived in NY....to all the chowhounders in the path of the storm, stay safe!

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                                                                                                ChristinaMason Feb 8, 2013 09:03 AM

                                                                                                                                                                                                                                                                                                Hard to go wrong with chicken and dumplings. Nice meal.

                                                                                                                                                                                                                                                                                              2. s
                                                                                                                                                                                                                                                                                                Sal Vanilla Feb 7, 2013 08:22 PM

                                                                                                                                                                                                                                                                                                Sorta warm here today in the PNW. Sorry. We had oven cooked polenta with ragu and a crazy garlicky caesar. Beware ye vamps!

                                                                                                                                                                                                                                                                                                1. fldhkybnva Feb 7, 2013 08:30 PM

                                                                                                                                                                                                                                                                                                  This weekend it's either roasted chicken or roasted lamb...both such simple classic preparations and so delicious can't decide. Any swayers either way?

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                    mariacarmen Feb 7, 2013 10:13 PM

                                                                                                                                                                                                                                                                                                    lamb lamb lamb lamb!

                                                                                                                                                                                                                                                                                                    so i can live vicariously thru you since i rarely get to make it here (*shakes fist in general direction of BF*).

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                      fldhkybnva Feb 8, 2013 12:58 AM

                                                                                                                                                                                                                                                                                                      Yes, us neither! We eat chicken nearly every day so since we had the urge and opportunity I thought we'd switch it up but there is something to be said for the deliciousness of a perfectly roasted bird

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                        LindaWhit Feb 8, 2013 05:53 AM

                                                                                                                                                                                                                                                                                                        lamb lamb lamb lamb +1!

                                                                                                                                                                                                                                                                                                        It's WFD in my house tonight as well! (just not roasted)

                                                                                                                                                                                                                                                                                                    2. mariacarmen Feb 7, 2013 10:32 PM

                                                                                                                                                                                                                                                                                                      i've done the prep work for a squash risotto for tomorrow night's dinner - pureed the butternut squash, minced the shallots, etc. - stopping short of partially cooking the risotto tonight to finish it tomorrow - read about that and how it works for many but not everyone. as usual, my struggle is the BF will not eat all day and then be starved when i get home. that works fine when he cooks for me (he's usually home well before me) but not when i want to cook something a tad more involved. eat a sandwich, dude!

                                                                                                                                                                                                                                                                                                      i'm also marinating a small pork tenderloin in amontillado and crushed fennel - i think it'll work well, though it sounds odd - the caramel-ness of the sherry will go well with the fennel, but there is also that bright citrus-y note.

                                                                                                                                                                                                                                                                                                      we shall see...

                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                        LindaWhit Feb 8, 2013 05:54 AM

                                                                                                                                                                                                                                                                                                        Both sounds wonderful, mc!

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                          alliegator Feb 8, 2013 08:15 AM

                                                                                                                                                                                                                                                                                                          Sounds dreamy. I want to eat at your house!

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                            ChristinaMason Feb 8, 2013 09:05 AM

                                                                                                                                                                                                                                                                                                            Great meal. The pork sounds good; I can see those flavors all working together.

                                                                                                                                                                                                                                                                                                          2. h
                                                                                                                                                                                                                                                                                                            Harters Feb 8, 2013 03:06 AM

                                                                                                                                                                                                                                                                                                            Dinner comes from our continuing "cooking the books" exercise - the current book being "The Taste of Health". Yes, I know that's a surprising one - regular readers will know that we're not that big on healthy cooking Chez Harters. It was published by the BBC back in 1985 to accompany a TV series (one I can't recall at all). We've kept it because, from time to time, we cook a low fat version of imam bayeldi where, instead of frying the aubergine slices, they're poached in passata. I think it like it better than the usual version.

                                                                                                                                                                                                                                                                                                            Any way, the book is a compilation of recipes by folk well known at the time, although I havnt a clue who Paul Laurenson and Ethel Minogue are (other than the book indicating they ran a restaurant in London). The dish is "gigot de mer", literally leg of the sea.

                                                                                                                                                                                                                                                                                                            So, you skin your piece of monkfish and stud it with slices of garlic, much as you would a leg of lamb, Gigot de mer, eh? Those crazy French people with their sense of humour!Then you brown it in the pan, adding more garlic and chopped tomatoes (skinned and deseeded) & white wine. After a minute or so, herbs go (your call), fennel seeds, salt & pepper . it goes in the oven for 10-15 minutes. Alongside, some baby new potatoes and whatever nice looking veg we see at the greengrocer when we go out for lunch. Bon appetit.

                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 8, 2013 09:06 AM

                                                                                                                                                                                                                                                                                                              Oh, I'm very glad you posted this. I plain forgot about Imam Bayeldi...a shame indeed.

                                                                                                                                                                                                                                                                                                              The monkfish sounds wonderful. I've had a Spanish preparation that was vaguely similar. It was a type of casserole with potatoes, pimentos, etc.

                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                ChristinaMason Feb 8, 2013 09:11 AM

                                                                                                                                                                                                                                                                                                                Pic:

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                              2. tcamp Feb 8, 2013 05:49 AM

                                                                                                                                                                                                                                                                                                                Pantry extravaganza last night. I had 35 minutes to prepare dinner and have everyone eat. I made a tomato sauce out of onion, mushrooms, herbs, 1/2 a jar of marinara sauce, and canned tomato sauce. Tossed in frozen meatballs. Served over farfelle along with some frozen peas heated up in butter with a minced thai chili, carrot, and cream.

                                                                                                                                                                                                                                                                                                                Homemade pizza tonight.

                                                                                                                                                                                                                                                                                                                1. PHREDDY Feb 8, 2013 06:11 AM

                                                                                                                                                                                                                                                                                                                  To all my Northeast Chowsers......

                                                                                                                                                                                                                                                                                                                  Nemo is coming....be smart and be safe....Already did the run to stock up on provisions for some cooking for the freezer, beef /yellow split pea / curry soup, chicken stew in the slow cooker, making spinach pies for the freezer as well. WFD tonight will repurpose some frozen turkey into a shepard's pie for tonight...I do them slightly different...I bake potatoes, cut them in half, scoop out the cooked flesh, as you would do a double stuffed....I then prepare my potatoes with butter, cream s&p, and some frozen peas...a layer of turkey, then potato/peas, then topped with a blend of swiss and provalone, baked and then some of the repurposed turkey gravy on the side....
                                                                                                                                                                                                                                                                                                                  Be safe and warm everyone....(even hose of you not in the storm's path)

                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                  1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                    tcamp Feb 8, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                                    Love that potato/shepard pie idea!

                                                                                                                                                                                                                                                                                                                    Nemo. Silly name for a storm. My son informed me that it means "no one" in latin - as in "no one is smarter than a 9th grader." But be careful, those of you in Nemo's path. I'll watch enviously from rain-land (aka DC).

                                                                                                                                                                                                                                                                                                                    1. re: tcamp
                                                                                                                                                                                                                                                                                                                      PHREDDY Feb 8, 2013 07:51 AM

                                                                                                                                                                                                                                                                                                                      T C...my sister is in Gaithersburg and my daughter in DC....they both called to make sure I will survive, The Shepard's potatoes were given to my by a friend a long time ago....great , because you can freeze them and have them as a great snack out of the microwave!...especially after a night of too much partying!
                                                                                                                                                                                                                                                                                                                      Freshman!

                                                                                                                                                                                                                                                                                                                    2. re: PHREDDY
                                                                                                                                                                                                                                                                                                                      ChristinaMason Feb 8, 2013 09:32 AM

                                                                                                                                                                                                                                                                                                                      You sound well stocked up. Careful in the storm. We'll be crossing our fingers for all you Hounds further north of DC.

                                                                                                                                                                                                                                                                                                                    3. Bacardi1 Feb 8, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                                      Last night hubby was in the mood for a favorite comfort-food go-to: homemade baked turkey meatballs tossed in some Heinz Roast Turkey Gravy (always have some in the cupboard) & served over egg noodles & broccoli (cooked together). Green salad on the side.

                                                                                                                                                                                                                                                                                                                      1. boyzoma Feb 8, 2013 07:17 AM

                                                                                                                                                                                                                                                                                                                        Last night I made Chicken Tortilla Soup. Hadn't tried that one before so thought I'd give it a go. We like to experiment. It turned out insanely good. I'll definitely be making this one again.

                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                                                                                          Breadcrumbs Feb 8, 2013 07:49 AM

                                                                                                                                                                                                                                                                                                                          Oh that's my all time favourite soup boyzoma...sensational!! Do you mind me asking which recipe you used?

                                                                                                                                                                                                                                                                                                                          I've had great success w the Homesick Texan recipe. She modified a Rick Bayless recipe and did an amazing job.

                                                                                                                                                                                                                                                                                                                          http://www.chron.com/life/food/articl...

                                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                            boyzoma Feb 8, 2013 09:26 AM

                                                                                                                                                                                                                                                                                                                            I used Pioneer Woman's recipe. http://thepioneerwoman.com/cooking/20...

                                                                                                                                                                                                                                                                                                                            I had also made a large batch of pico de gallo for superbowl so used that, some mexican blend shredded cheese and a dollop of sour cream for toppings.

                                                                                                                                                                                                                                                                                                                            Your recipe looks delicious too. I'll have to try it that way too!

                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 8, 2013 09:33 AM

                                                                                                                                                                                                                                                                                                                              me too, me too. i want to know :)

                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                d
                                                                                                                                                                                                                                                                                                                                Dirtywextraolives Feb 8, 2013 08:50 PM

                                                                                                                                                                                                                                                                                                                                Oh I'm definitely trying these as well....

                                                                                                                                                                                                                                                                                                                          2. Breadcrumbs Feb 8, 2013 07:55 AM

                                                                                                                                                                                                                                                                                                                            Last night we had baked Scotch eggs w salad. I did two versions - one used a Guinness beef sausage and the other used a spicy Mexican chorizo. I made these for Superbowl as well and they were a huge hit. The Guinness version edged out the chorizo but not everyone loves that heat like I do!!

                                                                                                                                                                                                                                                                                                                            We're in the midst of snowmageddon here so tonight I'll be cooking from the freezer so I'm thinking a shellfish pasta may be in order...just not sure what's down there besides shrimp and clams....

                                                                                                                                                                                                                                                                                                                            Hopefully the power stays on...

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                              alliegator Feb 8, 2013 08:12 AM

                                                                                                                                                                                                                                                                                                                              They look fantastic!! I love a good Scoth egg, especially when they're that purty.

                                                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                                                Breadcrumbs Feb 8, 2013 12:23 PM

                                                                                                                                                                                                                                                                                                                                Thanks allegator, we haven't had them in ages so it was a nice treat!

                                                                                                                                                                                                                                                                                                                              2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                JungMann Feb 8, 2013 09:56 AM

                                                                                                                                                                                                                                                                                                                                Did you make the Guinness beef sausage? I'd love a recipe for those. Scotch eggs are a delight!

                                                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                                                  Breadcrumbs Feb 8, 2013 12:27 PM

                                                                                                                                                                                                                                                                                                                                  I didn't JM, I got them at a fantastic local butcher. I loved the idea of them though and like you, wondered about making them myself next time - especially since you wouldn't need to encase them for this recipe. I found this UK recipe that I thought I might try using beef instead of the pork they recommend:

                                                                                                                                                                                                                                                                                                                                  http://www.cookeryclub.co.uk/recipe/2...

                                                                                                                                                                                                                                                                                                                                  I think these would be great for St Patty's Day.

                                                                                                                                                                                                                                                                                                                                2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                  scubadoo97 Feb 8, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                                  Nice job on the Scotch eggs

                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                    suzigirl Feb 8, 2013 11:04 AM

                                                                                                                                                                                                                                                                                                                                    Wow those look so amazing.

                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                      roxlet Feb 8, 2013 11:34 AM

                                                                                                                                                                                                                                                                                                                                      Brilliant idea on baking the eggs! Those look delicious.

                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                        Breadcrumbs Feb 8, 2013 12:33 PM

                                                                                                                                                                                                                                                                                                                                        Thanks scubadoo97, suzigirl and roxlet. I can't claim the idea of baking them as my own roxlet. This is another wonderful recipe from Jill Dupleix (of Crash Hot Potatoes fame).

                                                                                                                                                                                                                                                                                                                                        It's from Jill's "Very Simple Food" cookbook (which I'd highly recommend btw) but jic anyone's interested, I did a quick search and found it online here:

                                                                                                                                                                                                                                                                                                                                        http://aww.ninemsn.com/food/cookbooks...

                                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                          suzigirl Feb 8, 2013 01:48 PM

                                                                                                                                                                                                                                                                                                                                          I got the fixings to make these for brunch tomorrow. I can't help myself.

                                                                                                                                                                                                                                                                                                                                    2. d
                                                                                                                                                                                                                                                                                                                                      Dirtywextraolives Feb 8, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                                      Yesterday, spent a good chunk of the am prepping & re wrapping meat for the freezer. Put about two lbs of cubed pork shoulder in the crockpot. Added 1/2 cup of soy, 1/2 cup cane vinegar. Six garlic cloves & 3 bay leaves, and put it on low all day.

                                                                                                                                                                                                                                                                                                                                      Dinner was reheated halal cart chicken & rice and the pork adobo and the dirty fried rice from last night. Stuffed into chia pockets that were warmed in the oven. Lots of adobo juice or the white sauce was applied to the pockets. Delicious, I think everyone had at least one of each. You could put dirt in one of those pockets and it'd taste yummy.....

                                                                                                                                                                                                                                                                                                                                      Tonight will be store bought spicy California rolls, shrimp spring rolls and steamed pork BBQ bao.

                                                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                                                        juliejulez Feb 8, 2013 08:50 AM

                                                                                                                                                                                                                                                                                                                                        I'm glad to hear the halal cart chicken reheats well. I'm making it next Tuesday night, and SO leaves town Wednesday, so it'll be just me and the chicken for a few days :)

                                                                                                                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                          d
                                                                                                                                                                                                                                                                                                                                          Dirtywextraolives Feb 8, 2013 08:53 PM

                                                                                                                                                                                                                                                                                                                                          Yes, it heats up really well. I'm not sure, but was thinking about freezing it, but we finished it....!

                                                                                                                                                                                                                                                                                                                                        2. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                                                          ChristinaMason Feb 8, 2013 09:52 AM

                                                                                                                                                                                                                                                                                                                                          Sounds great. What are chia pockets?

                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                            d
                                                                                                                                                                                                                                                                                                                                            Dirtywextraolives Feb 8, 2013 08:55 PM

                                                                                                                                                                                                                                                                                                                                            I found these flat, square pita bread pockets at Costco this week. They have chia seeds baked into it. Not much flavor, a tiny bit nutty. They are apparently one of the next food obsessive's darling.... They are really healthy & tasty though...

                                                                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                                                              mariacarmen Feb 8, 2013 10:34 PM

                                                                                                                                                                                                                                                                                                                                              i feel like i've had those, at a restaurant somewhere, a long time ago, but i can't remember where/when or what kind of cuisine...

                                                                                                                                                                                                                                                                                                                                        3. juliejulez Feb 8, 2013 08:53 AM

                                                                                                                                                                                                                                                                                                                                          Pretty sure I'm going to make the pretzel chicken from food & wine, along with some roasted asparagus.... unless something else jumps out at me at Sprouts today when I go to stock up on my veggies for the week.

                                                                                                                                                                                                                                                                                                                                          After work I am doing a big shopping trip for the class I'm volunteering with tomorrow for Cooking Matters (http://cookingmatters.org/) so I didn't want dinner to be too complicated.

                                                                                                                                                                                                                                                                                                                                          Edit to add: I hope all the Eastern Chowhounders are staying safe. I will say, I could use a few (safe, with utilities ON) snow days, I've been so busy lately the idea of staying housebound for a few days with nothing to do but cook, bake, sleep, and watch movies sounds really appealing to me right now.

                                                                                                                                                                                                                                                                                                                                          1. alliegator Feb 8, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                            I've had a few heavy dinners over the course of the week, some I'm going to give this quinoa dish I found right here on Chow.
                                                                                                                                                                                                                                                                                                                                            http://www.chow.com/recipes/30507-spi...
                                                                                                                                                                                                                                                                                                                                            I've never really fallen in love with quinoa, but this has a lot of flavors that are favorites of mine, so maybe it will change my mind :)

                                                                                                                                                                                                                                                                                                                                            Hope all of you dealing with the storm are safe, warm, and eating well.

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                                                                              mariacarmen Feb 8, 2013 02:04 PM

                                                                                                                                                                                                                                                                                                                                              i love quinoa, and that sounds wonderful! i hope it wins you over too.

                                                                                                                                                                                                                                                                                                                                            2. roxlet Feb 8, 2013 11:42 AM

                                                                                                                                                                                                                                                                                                                                              Let's continue the discussion here:

                                                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/889690

                                                                                                                                                                                                                                                                                                                                              1. LindaWhit Feb 8, 2013 11:45 AM

                                                                                                                                                                                                                                                                                                                                                :::edited out and moved:::

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