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What's for Dinner #192 - Why is it still Winter Edition. [old]

  • roxlet Feb 18, 2013 03:45 PM

We're starting to long for spring here in the NE of the US. It's been awfully cold, and the snow that was left after our big storm has hardened into ice that looks like it'll be here for the duration. My husband found some lovely cod in the market, and we're still deciding how to prepare it. One thing that's for sure, it won't be on the grill!

What's for dinner in your house?

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  1. Snow. Brrrr.
    Cold. Brrrr.
    Wind. BRRRRRRR.....

    But I got out in it today, which I REALLY needed to do, I was slugging it in the house for too long.

    And I've moved into leftover mode. Probably the leftover short ribs with the potatoes and carrots.

    I would be most happy for some warmth. Kinda like that 60 degree stuff we got in January. Yeah. THAT would be nice, wouldn't it? :-)

    5 Replies
    1. re: LindaWhit

      I guess that wah wahing that it was in the high fourties here last night is gonna get me hung and beaten but i am born and raised in Florida and have no experience with the bitter cold. I am so sorry for all the cold and snow and ice everyone is experiencing.
      I am having pesto chicken with an Italian cheese blend that i got from Juliejulez. I am also making sugar snap peas with butter and polenta with lots of parm and butter. Rich but yummy.

      1. re: suzigirl

        Susygirl, I hope your not suggesting that your to blame for all the cold and snow, but it is merely an "empathetic sorry'? :)

        Pesto chicken and polenta should help you buck right up to the cold. Nice inspiration.

        1. re: gingershelley

          It was an empathetic sorry. It just doesn't get cold here often.

      2. re: LindaWhit

        LW...I think Steveh said it, (if I may quote)..."Short ribs the dish that keeps giving"

        1. re: PHREDDY

          Amen, PHREDDY.
          There is a short rib or two pining away in the back of the coolerator that need to kick up a nacho plate.

      3. Tonight the toddler and I will share some mussels. She'll want her usual with the parsley parmesan pangrattato. I'm feeling like a soup. I have some buttermilk left over from the other day so I'm thinking that will go in along with white wine, leek and maybe some fennel or perhaps some tarragon. It depends what looks fresher at the local store.
        The bloke will content himself with defrosted vege soup - the cavolo nero and borlotti bean one. It's a favourite of his so I'm sure he'll be happy.

        10 Replies
        1. re: Frizzle

          Frizzle, SO impressed with the reports of the toddler eating such mussel dishes. Bravo to you both!

          Soups sound good too. Very glad to have you posting with us here from (where I am in Western USA) the other side of the world. Which, for the record, I would love to be visiting again soon:)!

          1. re: gingershelley

            Thank you GS. I love being part of the WFD crew now. You're all so lovely, inviting and inspiring.

            The downside to being on the other side of the world is craving braises and gratins in the middle of summer. The continual mention of brussel sprouts is gruelling to say the least. Despite this, I'm finding this thread inspirational and I'm learning a lot. :)

            1. re: Frizzle

              You'll have to save these threads to re-read once it's winter there :)

              1. re: Frizzle

                That's what you get for teasing us with all of those mussels! :)

                1. re: Frizzle

                  You being on the other side of the world just makes us all anticipate the coming of *our* summer, Frizzle. :-)

                  1. re: Frizzle

                    I have learned alot in the short time I have been here as well. It is so inspiring here. I love it. Everyone is so kind

                    1. re: Frizzle

                      Yes, I am sure you are pining for brussel sprouts - but we are sure pining for BBQ's and all your hot weather food! We can keep each other's 'other season' dreams alive! :)

                  2. re: Frizzle

                    Did you make your buttermilk soup? I have a whole quart left from hush puppies that I never made for my Mardi Gras party and while I might just make a buttermilk pie, something savory would be even better.

                    1. re: JungMann

                      No, in the end the bloke asked that we use the buttermilk for pancakes so I still haven't done a buttermilk soup.

                      1. re: Frizzle

                        Mmmmmm.....Buttermilk waffles are nice too.

                  3. The man will be late tonight so it'll be another easy dinner. Chicken breasts are being brined in the fridge now and when he calls to say he's leaving work they will be stuffed with leftover artichoke and spinach dip and baked. I do miss the days of coating and frying them but sundress season is right around the corner....

                    I bought a bajillion packages of Earthbound Farms Zen Blend this week so like last night it will get a quick wilt. Leftover roasted cauliflower will be reheated and I think some grape tomatoes will be halved and served on the side, too. That should be enough colors on the plate.

                    1 Reply
                    1. re: weezieduzzit

                      Weezie; good on the easy dinner ( who can argue with a chicken breast stuffed with spinach dip?)...

                      But I must object to the bringing up of 'sundress season' since we are still 28 days till the start of spring. Heavens! I just thought I had to trim my roses before the frost' is fully off... hahaa.

                      I think my pants are still of with MariaCarmen - or we are still in our mumu's. I need to get down with the Weight Watchers CH thread, clearly. It's not THAT bad, but I don't seem to have a lot of discipline. Something to think about - but it doesn't go so well with thoughts of 'Spring"!

                    2. Roxlet, and all WFD CH'ers...YES - I wish it WAS spring. Sorry to be hard on you East-coasters, but here in SEA, it feels like it is breathing down our necks allready - such a mild winter for us, the bulbs are breaking ground, and the wisteria, etc. are budding all over my yard. Now of course, we shall get a deep-freeze shock to put me in my place!

                      Isn't it funny...don't we have a hard time moving to the next thread? We all want to go back and finish the stories on the 'old' thread. I think now that I am back on, I am making a resolution to just continue my story on the new thread, knowing you all will get it, just like a serial show has new installments.

                      That said, for me tonight is leftover Caribbean falling-apart braised pork & greens, made a little soupy with some ginger stock, and ladled over coconut rice. Lime wedge on the side.

                      On the stove is a pot of 'dessert stock', aka, a syrup to poach a couple of bosc pears that never got ripe in; water, sugar, ginger coins, a split vanilla bean, chunk of orange and one of lemon. A glug of red wine, a couple of cardamom pods and a piece of cinnamon left to simmer for a bit. Peel the pears, submerge, and hopefully by about 9pm, can enjoy a warm poached pear with a bit of reduced syrup and greek yogurt with tonight's 'The Following" episode....

                      What is it that I have turned to these dark shows (Walking Dead and The Following)? Thank God I redeem myself with Downton Abbey - ahem, well, it was a bit of a shocker last nights' ending..... thank goodness for that pear coming my way.

                      1 Reply
                      1. re: gingershelley

                        that pear sounds wonderful.

                      2. Here are the enchiladas and refried beans...

                         
                         
                         
                        23 Replies
                        1. re: wyogal

                          Super YUM! I love your before/during/done photos wyogal. That looks very tasty.

                          1. re: gingershelley

                            Thanks, I put the pics on my blog. Just for fun blog. no ads. no revenue. so I take pics, food porn.

                          2. re: wyogal

                            mmmm! i wish i'd had that for dinner!

                            1. re: wyogal

                              I could so tuck into that. Yummy

                              1. re: wyogal

                                Oh! That looks sooo good wyogal! My favorite kind of dinner, and one that I don't get often, as Mexican is not hubby's favorite cuisine. But I have warned him - when our three week cleanse/detox is done - I'm having warm, gooey, cheesy enchiladas!! and chips!

                                1. re: iowagirl

                                  hahahahaha!
                                  It's my husband's favorite!

                                  1. re: wyogal

                                    Lucky girl! Though I do have to give mine some credit - for my 40th bday, he (as a surprise) made us reservations at Rick Bayless' flagship restaurant in Chicago, Topolobampo, which truly was a revelation for both of us. Who knew THAT was Mexican food!

                                    1. re: iowagirl

                                      yummy!

                                      1. re: iowagirl

                                        i'm going to try that place in a couple months! was it amazing?

                                        1. re: mariacarmen

                                          Not amazing but fun and interesting. Dial back expectations a bit and you'll have a good time. Chicago in the spring can be very cool. Maybe twodales will chime in.

                                          1. re: steve h.

                                            hmmmm.... i have plenty of good mexican here in CA, so if it's not amazing, maybe i don't want to waste a meal on it...

                                            i've been on the Chicago boards a lot and i'll check again for updates as i get closer to our travel date.

                                          2. re: mariacarmen

                                            MC - it's unlike any "Mexican" I've ever had anywhere else. I found it to be amazing, because, as I said above, it was a revelation to me. I'd always thought Mexican food was burritos, tacos, enchiladas etc, but what Bayless does is much more true regional Mexican and not Tex-Mex. I know Chicago has a dizzying array of great restaurants to try, but I really do think it's worth giving either Topo or Frontera a shot. You could always do one for lunch or brunch if you don't want to risk a dinner on it!

                                            We are only about 3 hrs away from Chicago, and hubby is from there, so it's our favorite weekend getaway! Steve H is right - it can be downright COLD in the spring (it IS the Windy City after all) but it can also be downright balmy! Welcome to the Midwest!!

                                            1. re: iowagirl

                                              thanks iowagirl! good idea about lunch/brunch.

                                              1. re: mariacarmen

                                                You could also try out his other restaurant, Xoco. It's more casual, street food type place, would be great for lunch or even a snack too: http://www.rickbayless.com/restaurant...

                                                Chicago is my honorary hometown, I spent the majority of my 20s there.

                                                1. re: juliejulez

                                                  I still haven't made it to Topolobampo, but I have made a point of getting to Xoco for every.single.visit.home since they opened.Their short rib tortas are the stuff of dreams.

                                                  1. re: JungMann

                                                    well, that's quite an endorsement, and one i will take very seriously. thanks JM.

                                                    ETA - now i'm torn! you recommend the short rib torta, but i'm also drooling over the the carnitas and the cochinita pibil. i guess i can "force" the BF to eat 1-1/2 sandwiches, and order all three....

                                                    1. re: mariacarmen

                                                      I've had the cochinita pibil which certainly holds its own, but the sauce for the torta ahogada (which is the carnitas, I believe) shows off the best of Rick Bayless. I would get that one instead. Chicago is an embarrassment of riches for Mexican food-lovers.

                                                      1. re: JungMann

                                                        ok, thanks for the tip.

                                                      2. re: mariacarmen

                                                        Won't that be a horrible sacrifice on his part?:)

                                                        1. re: gingershelley

                                                          yes, thank goodness he's a noble sort.

                                                    2. re: juliejulez

                                                      thanks julie! i had looked at that, but i'll take another look now.

                                                      1. re: mariacarmen

                                                        Plus, Bayless' recipe for the cochinita pibil is online---you can make your own. I made it and thought it very good (although we may never get through all 10 LBS. of it!).

                                        2. re: wyogal

                                          Salsa verde looks yummy

                                        3. BTW, we get most of our snow in March and April. :( Spring doesn't come here until sometime in June.
                                          sigh.

                                          1. Dinner was a big MEH. not quite an epic fail, just EH. pisses me off because i kinda worked a long time at it.

                                            roasted carrots, fennel, and brussels sprouts, fried up some bacon, made a lemon cream sauce with minced sauteed shallots and parm reg, and cooked up some pappardelle. mixed all toghether... meh. the lemon was the fail portion of the dish - too much lemon. yes, there is such a thing. i tried to correct it by adding some sherry, to give it more of a "round" flavor, but to no avail. the BF said, "thank you baby, it was ... lemony!" after he gamely ate a second portion. i'm even sparing you the sad photo.

                                            feh. meh. eh. buh. pffft.

                                            i also made a tomato meat pasta sauce for later this week. let's hope that fares better.

                                            25 Replies
                                            1. re: mariacarmen

                                              I'm sorry but I couldn't help but chuckle, that's exactly the kind of comment my man would say (and he would eat another portion anyhow...)

                                              He swears there is only one dinner I've made that he didn't like ( I accidentally bought ground beef that was MUCH too lean, didn't notice until I looked at it after dinner while having a "WTF went wrong?" moment. He ate the burger anyhow, bless his heart.)

                                              1. re: weezieduzzit

                                                no apologies necessary, i laughed too!

                                              2. re: mariacarmen

                                                It happens.
                                                But, it does sound really good.

                                                1. re: wyogal

                                                  I agree, it sounds like a good meal

                                                2. re: mariacarmen

                                                  MC...now you know why we have a dog!

                                                  1. re: PHREDDY

                                                    LOL! My Melba ate leftover chicken and a pork loin yesterday!

                                                    1. re: PHREDDY

                                                      if only...

                                                      actually, the BF does double duty. bad or no, he'll eat it.

                                                      1. re: mariacarmen

                                                        I have one of those. Gotta love him. Good or bad, down the hatch. Maybe I'm not as good as i think. ;)

                                                        1. re: suzigirl

                                                          exactly! i told him, don't ever tell me again that i should know you loved something by you gulping down two plates of it!

                                                    2. re: mariacarmen

                                                      Ugh! I know what that's like. I had an epic fail this past Saturday night, but I only had myself to torture with a bad dinner. Well, at least your dish tasted like something--even if it was too much lemon.

                                                      1. re: mariacarmen

                                                        Sometimes we just screw up, mc. It happens.

                                                        But at least you and the BF got a laugh out of it with his "lemony!" comment. :-)

                                                        1. re: mariacarmen

                                                          Sound like it would have been good, but like most dinners stamped "fail" you just don't know until you're standing at the stove with that crappy feeling knowing that there's nothing else you can do.
                                                          Better luck this week!

                                                          1. re: mariacarmen

                                                            maria, I had that same problem w/ my Saturday night dinner. It was just "ok" after I had spent 3 hours making it. So annoying.

                                                            1. re: mariacarmen

                                                              oh mc, I feel your pain -- I HATE when that happens.

                                                              1. re: GretchenS

                                                                thanks everyone - yeah, i know it happens. it just feels like a waste of calories, you know?

                                                                1. re: mariacarmen

                                                                  I feel ya' sister; it sure happens....

                                                                  Then the maddening opposite too; I make something that turns out amazing, I didn't use a recipe, and I am not quite sure how to replicate it again. Often I can get close, but not quite. Aaargh!

                                                                  1. re: gingershelley

                                                                    Exactly. Been on both ends of the spectrum

                                                              2. re: mariacarmen

                                                                Sounds good, at least! My man is the same way---he has no problem eating quantities of something mediocre just as he would something truly delicious. In a way, I admire his non-pickyness.

                                                                1. re: mariacarmen

                                                                  I know how you feel, MC! I cooked bean zallion times but this time decided to follow CI method of "brining" the beans. I was looking forward to a bowl of bean and swiss chard soup but after three hours on the stove the beans were still crunchy. The pot is still in the fridge but I really need to throw it out :( And right after that I made spicy quinoa salad with coconut milk, roasted veggies and peavnut sauce that turned out mushy and meh tasting. Have to get out of this meh trend! :)

                                                                  1. re: herby

                                                                    frustrating two in a row!
                                                                    we're having my meat sauce tonight that i also made yesterday. crossing my fingers that it turned out better!

                                                                    1. re: mariacarmen

                                                                      Also feel bad about wasting good ingredients... I bet your meat sauce is yummy :)

                                                                      1. re: mariacarmen

                                                                        I bet it is amazing.

                                                                        1. re: suzigirl

                                                                          you're so nice. it was good, not amazing, but good and warm and satisfying. BF served it up with penne, and made a nice green salad to go along with. i was craving garlic bread but i didn't get home in time to influence the vote.

                                                                          1. re: mariacarmen

                                                                            Well, even if you didn't get garlic bread it still sounds comforting.

                                                                      2. re: herby

                                                                        Herby - sorry for the culinary meh's; again - we ALL have them....

                                                                        But inspires a thread about culinary meh meals... did we get there through our own explorations outside a recipe? Was it that we followed a recipe to the 'T" and it didn't deliver?

                                                                        Interesting idea, and I shall follow up (well, give me a day - I am in the middle of taxes):). But I shall! très intéressant!

                                                                    2. RO...I love cod fish roasted in the oven, with onions, green pepper and some diced tomatos, s&p, some evoo and a dash of oregano.....

                                                                      1. Our new "cooking the books" is the "Food Aid Cookery Book" - a BBC publication from 1986 which tied in with the Band Aid charity. It's an eclectic collection of recipes, mainly from "ordinary people" but the occasional one from celebs. We doing one with a vaguely, and appropriately, African air to it - the recipe originating from a Mrs Ramsden of Runcorn, Cheshire. It's "chicken in spiced peanut sauce".

                                                                        Onion, garlic, green pepper and big chunks of chicken are browned. Meanwhile, peanut butter, chicken stock, turmeric, coriander, cumin, chilli powder, salt & pepper are mixed and chucked into the pan. Everything simmers away. With rice.

                                                                        I think that sounds brill, so here's the deal. Contact me (email's in the profile) and I'll let you have the full recipe. In return, I trust you'll make a small donation to your favourite charity - in the spirit of the book, preferably one dealing in famine relief.

                                                                        1. Tonight I'm keeping it pretty light, using a recipe from, well, Cooking Light. Chicken in "provencal" sauce. Basically boneless skinless chicken breasts with a pan sauce made with a bit of butter (as in like 1 teaspoon), herbes de provence, olive oil, and some lemon juice.

                                                                          Also going to make a simple spinach salad, using the bistro vinaigrette from the COTM. My weekend was a carb-fest, and so is my lunch, so no carbs really for dinner.

                                                                          12 Replies
                                                                          1. re: juliejulez

                                                                            Anything witth herbes de provence in it always sounds good!

                                                                            1. re: juliejulez

                                                                              that sounds very nice!

                                                                              1. re: juliejulez

                                                                                That sounds good. No carbs is fine with me. I make them for the sweetie.

                                                                                1. re: juliejulez

                                                                                  OK so I'm amending my dinner, I'm going to make the chicken with goat cheese sauce that iowagirl recommended in my goat cheese thread, since I have a TON to use up. It's only 15 more calories than the provencal sauce one, and uses pretty much the same ingredients plus goat cheese. I'll probably throw in the herbes de provence anyway :)

                                                                                  1. re: juliejulez

                                                                                    Hope you like it juliejulez! It's one of my youngest stepdaughers's absolute faves, is easy and tasty too. And it is also relatively healthy, but the goat cheese sauce does lend it some emotional satisfaction! And I definitely think the herbes de provence will work wonderfully!

                                                                                    1. re: juliejulez

                                                                                      can you link us to that recipe, please?

                                                                                      1. re: mariacarmen

                                                                                        Here you go! http://www.myrecipes.com/recipe/chick...

                                                                                        1. re: juliejulez

                                                                                          thanks! i love thyme and goat cheese! i think i'll try this this week.

                                                                                          1. re: mariacarmen

                                                                                            It does sound really good... like the sauce! I want to want to make it on Chicken thighs, but that seems too greasy/dark(?) despite the flavor up...intriguing!

                                                                                            1. re: mariacarmen

                                                                                              I just finished it and it was delicious! Next time I'll use more thyme, but I really like thyme. Maybe rosemary too... or the herbes de provence. I also wasn't about to open an entire bottle of wine, while home alone and trying to lose those last few lbs, to get 1tbsp to use (I halved the recipe), so I used vermouth since I already had an open bottle.

                                                                                              We'll see how well this reheats on Thursday.

                                                                                              1. re: juliejulez

                                                                                                YAY! So glad you liked it, Juliejulez!!! And yes, the thyme really makes the sauce. One of my favorite weeknight dinners because it's super easy and I usually have all the ingredients on hand (including the wine!) :) Vermouth was a great save - well done!

                                                                                            2. re: juliejulez

                                                                                              Thanks JJ! I put it into my pepperplate to try soon - love goat cheese.

                                                                                              I think that I would reduce the stock with thyme while chicken is cooking and once it is out, quickly de-glaze the pan, add the reduction, whisk goat cheese in off heat and voila!

                                                                                      2. Last night was "Lobster Macaroni and Cheese", using a recipe from Saveur magazine.

                                                                                        http://www.saveur.com/article/Recipes...

                                                                                        Hubby liked it, but I found it overly creamy & bland. While I realize that most lobster mac-&-cheese recipes aren't overly cheesy because they don't want to completely overpower the lobster, this was neither really cheesy nor really lobstery. Followed the recipe explicitly except for the omission of the scallions/chives, as they give hubby terrible indigestion.

                                                                                        Green salad on the side.

                                                                                        4 Replies
                                                                                        1. re: Bacardi1

                                                                                          That recipe looks good, but I've found lobster mac n cheese just a tough dish to pull off. I've never mad one that I loved, and so I've just given up on it.
                                                                                          I'm making Brazilian style strogonoff tonight for the first time in years. And it came to mind in a way that made me chuckle. I am notorius in my home for putting things in "safe places" out of the way and then forgetting about them. So I'm packing up to move and this slip of paper was stuck in a little decorative vase I have in the kitchen. And it was the recipe for this. I made in the fall of '08, and while cooking, I folded it up and stuck it in there, away from the cooking mess. And there it stayed until now.
                                                                                          It hope I find it just as yummy as I did then!

                                                                                          1. re: alliegator

                                                                                            That sounds really interesting! You'll have to let us know how it turns out (and maybe share the recipe). :)

                                                                                            1. re: ChristinaMason

                                                                                              Thank you, it did turn out yummy. I had to look a recipe up, as I had ingedients listed but not quantities. This one is is what I based it off of. I use jarred marinara instead of ketchup and mustard. I just heap it on top of rice, and put those canned potato matchsticks on the top :)
                                                                                              http://www.miamiherald.com/2012/07/26...

                                                                                              1. re: alliegator

                                                                                                I'll check it out---thanks!

                                                                                        2. So last night was salmon in coconut broth over brown rice with bok choy and carrots. That's a recipe from this plan we're on that will definitely make it into the regular rotation! I simmered the coconut broth with a little homemade veggie stock, smashed garlic, a sliced hot chili and some lemongrass. Salmon was rubbed with olive oil, seasoned with s&p then baked just till done. Sauteed some red onions, thinly sliced carrots and baby bok choy - salmon and veggies on top of rice and broth ladled over. Creamy, flavorful, good!

                                                                                          Tonight is black bean and brown rice patties served with a lettuce, avocado, cucumber, tomato, lime juice salad over top. Grapefruit on the side.

                                                                                          10 Replies
                                                                                          1. re: iowagirl

                                                                                            Both meals sound really tasty! If you love the black bean and rice patties, will you come back and post the recipe?

                                                                                            1. re: iowagirl

                                                                                              I think they both sound delicious too. I would love to get the recipe if the patties are good.

                                                                                              1. re: iowagirl

                                                                                                Your salmon dish sounds so great. One of these days I'm going to bring DH around...

                                                                                                1. re: iowagirl

                                                                                                  So the Black Bean Rice Patties were a winner. "Love" is probably too strong a word, but they will definitely go into our regular rotation. They were super quick and easy, had really nice fresh flavor from the cilantro and green onions and crisped up nicely in the oven. Hubby said that I'll never need to buy black bean burgers again (and once we get back to eating buns, these would be great in that role!)

                                                                                                  I served them with fresh salsa and guacamole on top (avocado, onion, garlic, lime juice, s&p) and a side salad of spinach, cucumber and tomato with a simple lime juice and olive oil dressing. They were a tad dry, but the guac really helped and I would venture to guess that a little cheese and sour cream would be great too - once we can eat those again!

                                                                                                  Here is the recipe:
                                                                                                  http://www.wholeliving.com/216353/bla...

                                                                                                  1. re: iowagirl

                                                                                                    Thanks, Iowagirl. I saw this post and thought it might interest you and other Hounds: http://www.seriouseats.com/2013/02/ti...

                                                                                                    1. re: ChristinaMason

                                                                                                      Thanks so much, ChristinaMason! That link is awesome and has some great sounding recipes!

                                                                                                      And while you can be sure that as soon as this three week plan is over, we'll be indulging in something creamy, cheesy and emotionally satisfying, I really do like the way I feel eating like this. So even as we add things back in to our diet, the more recipes like this the better!!

                                                                                                      We just got into a really bad rut of eating really bad snacks too many nights after dinner while watching movies/football/hockey. This plan is sort of a reset and re-train of the cravings brain. Now instead of queso, nachos and buttered popcorn, maybe we can get used to nuts, hummus, veggie cnips and olives!

                                                                                                    2. re: iowagirl

                                                                                                      I made black bean and rice the other day with some grilled chicken. Now I have an idea for the left overs. Thanks

                                                                                                      1. re: iowagirl

                                                                                                        Thanks for the link, glad they were a winner, they sound good. I'm not very up on flaxmeal - what purpose does it serve in the patties? Is it flavour or does it help bind them?

                                                                                                        1. re: Frizzle

                                                                                                          Frizzle - I can't really discern much of a taste from the flaxmeal, so I'm thinking it's more of a binder. The patties were pretty sticky when I was forming them, moreso than just beans and rice would be, I think. I also think that this "plan" we are on adds some things like the flaxmeal to certain dishes for a nutritional boost. The recipe for the cherry date oat bars I made for snacks also called for flaxmeal - both binding and nutritional, I'd guess! We're not used to eating primarily vegan (aside from honey, the salmon and tomorrow's sardines!) so I'm ok so far with the little additions!

                                                                                                        2. re: iowagirl

                                                                                                          thanks so much for the recipe, looks promising!

                                                                                                      2. tonight I am making salisbury steak in mushroom gravy, scratch mashed potatoes and orange glazed carrots. Cubed steaks were on sale and i got going out of date mushrooms that looked fine to me for 99¢. That's how I made up my mind for dinner tonight. And it doesn't hurt that it is one of my bf's favorites.

                                                                                                        28 Replies
                                                                                                        1. re: suzigirl

                                                                                                          My SO loves that too! And I don't mind it either.

                                                                                                          1. re: juliejulez

                                                                                                            Sounds great!

                                                                                                            1. re: fldhkybnva

                                                                                                              Thank you

                                                                                                          2. re: suzigirl

                                                                                                            Well my dinner fell flat on its ass and I am pissed. The cube steaks smelled weirdly of curad band aids so i lopped off a piece and cooked it really quick. Eeeewwwwww is all I can say. Why did Sweetbay close? It will be going back tomorrow to return the funky meat.
                                                                                                            So plan b came from wyogal and mariacarmen. I took out some ground beef from the freezer and had a plan for enchiladas Ala emergency. Thanks wyogal. I put the beef in a screeching hot pan and browned it and kept flipping it and scraping the browned meat off til I had it all browned.I mixed in some cheese and wrapped them up and made a quick sauce of oil that i toasted a bit of chili powder, cumin, garlic powder, minced dried onion and oregano and added salsa. Here is where MC comes in. I drained the meat and added her taco seasoning and a bit of jarred salsa for moisture. Thanks MC, the seasonings were a hit. They went in the canned refried beans too along with some salsa and dried minced onion to loosen it up. I anointed the pan in sauce and rolled up the meat with cheddar and added the rest of the sauce. More cheese and in the oven. I am going to serve it with shredded iceburg and cherry tomatoes and a lime from last week made into a viniagrette. What a pain in the ass.

                                                                                                            1. re: suzigirl

                                                                                                              Ugh that sucks, but it sounds like you rescued dinner pretty well :)

                                                                                                              1. re: suzigirl

                                                                                                                Yikes!
                                                                                                                Glad you could make enchiladas, though!

                                                                                                                1. re: wyogal

                                                                                                                  Thank god for the freezer, pantry and chow. The potatoes and carrots will keep. And I almost always have tortillas, although they were dry and cracked a bit but the cheese and sauce will cover those errors(I hope). Who cares at this point?

                                                                                                                2. re: suzigirl

                                                                                                                  Suzi; sometimes:); a lovely dinner comes from spices, a bit more cheese and garnish! YOU did good!

                                                                                                                  Bravo on fixing the meh; sounds tasty and very nice homemade mexi-rollup dish.... many of us have this enough times. No secret - I love me some homemade kind of soft taco-maybe an enchilada....

                                                                                                                  YUM! It's dinner on the table, and sounds tasty:) We all have PITA, but saving it for a delish meal is where you shine!

                                                                                                                  1. re: gingershelley

                                                                                                                    Thank you gingershelley.

                                                                                                                  2. re: suzigirl

                                                                                                                    wow - what a recovery! i'm impressed! glad it worked out. isn't it the worst to come home with bad meat?

                                                                                                                    1. re: mariacarmen

                                                                                                                      Thanks. :-) I was definately upset. I hate switching supermarkets. I have set places I shop and my store closed. I am not mentioning the guilty new market for obvious reasons. Oh well.

                                                                                                                    2. re: suzigirl

                                                                                                                      So disappointing! And what a description...."band aids"----gross!

                                                                                                                      Good save, though. It's times like these you can be glad you are a cook who can improvise and isn't slave to recipes.

                                                                                                                      1. re: ChristinaMason

                                                                                                                        It had this off chemical taste. Weird as can be. Thank you, I try to improvise when I can. My sweetie gave me such a wonderful compliment when we were just friends. We had just eaten a big pulled pork and all the sides meal and were still sitting on the back porch and he reached down out of the blue and grabbed a big handful if grass. Huh? He piped up and announced to everyone "Suzi could make this taste good". It still makes me smile. :-)

                                                                                                                        1. re: suzigirl

                                                                                                                          that is SO sweet! what a good guy! and such a compliment to your talents.

                                                                                                                          1. re: mariacarmen

                                                                                                                            He really is a good guy. And smart... he's dating me. :-)

                                                                                                                            1. re: suzigirl

                                                                                                                              Like:)!

                                                                                                                          2. re: suzigirl

                                                                                                                            What a wonderful compliment! He IS a sweetie!!

                                                                                                                            1. re: iowagirl

                                                                                                                              A keeper, for sure.

                                                                                                                        2. re: suzigirl

                                                                                                                          Nice save, suzigirl! Sorry about the funky meat - how frustrating!!!!

                                                                                                                          1. re: iowagirl

                                                                                                                            I agree, nice save.... Hate it when you have to return meat to the store.....

                                                                                                                            1. re: Dirtywextraolives

                                                                                                                              Thanks. I hate returning anything. Such a pain

                                                                                                                            2. re: iowagirl

                                                                                                                              Thank you. It was funky for sure.

                                                                                                                            3. re: suzigirl

                                                                                                                              Wow, sorry the orginal plan was thwarted, but you made an excellent save. Band aids?! That's just so nasty.
                                                                                                                              I really should keep more meat on hand so I could save failed dinners that efficiently. I'm more of a daily shopper, so if a dinner goes horribly wrong, I'm back at the store.

                                                                                                                              1. re: alliegator

                                                                                                                                I am a total daily shopper. If it weren't for the pantry and ground beef in the freezer I would have been sunk

                                                                                                                              2. re: suzigirl

                                                                                                                                Sweetbay has been closing in the Tampa Bay area as well. Where did you buy this peat tainted beef?

                                                                                                                                1. re: scubadoo97

                                                                                                                                  Win Dixie was the culprit. I have never been a Publix fan because of the prices, but i will pay more for decent food.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Ah, WD the beef people

                                                                                                                                    1. re: scubadoo97

                                                                                                                                      They are the beef people, bandaid flavored beef.

                                                                                                                            4. Last night was konigsberger klopse (German meatballs with capers) from the freezer stash, steamed rice and steamed broccoli. I must say, that is one of my post successful batches of meatballs (of any kind) EVER, thanks I think largely to the meat which I sourced at the wonderful Italian butcher Berheenia recommended some time ago, and partly to the fact that I made careful notes the first time I made the recipe and followed them (and their tweaks) faithfully the second time. Not diet food, I must say -- owing to all the sour cream -- but very tasty indeed.
                                                                                                                              Tonight the plan is pasta with garlic-lemon-cream sauce and greens to side a (panini-)grilled loukanica (Greek sausage flavored with orange peel). I have some nice artichokes too, don't think I will need them but will maybe steam them to to be consumed cold later in the week, they are not really good for weeknights unless cooked ahead -- I am too impatient to wait that long once I have gotten home and walked and fed the dog.

                                                                                                                              4 Replies
                                                                                                                              1. re: GretchenS

                                                                                                                                And now I know what to do with all the capers I have left in my fridge! Do you have a link for your recipe? I don't recall sour cream in the sauce, though the butter-wine-anchovy mixture I do recall saves few calories!

                                                                                                                                1. re: JungMann

                                                                                                                                  JM, I use the food.com recipe with some tweaks. http://www.food.com/recipe/konigsberg... I basically double the broth and sauce which is very piggy of me, use more capers and lemon because I like acidity, and this time also added chopped cornichons to the meatballs, a trick I learned from a Batali recipe for meatballs with ricotta in milk back when Batali was COTM.

                                                                                                                                  1. re: GretchenS

                                                                                                                                    I've never even though of chopped cornichons in a pickle, but that sounds delectable. I put them in my pork cordon bleu where I love how they offset the richness of pork and cheese; I can tell they'd be very nice here.

                                                                                                                                2. re: GretchenS

                                                                                                                                  The meatballs sound interesting as does the Greek sausage with orange peel. Going to a Greek restaurant tonight but I doubt there will be anything that interesting.

                                                                                                                                3. Last night:
                                                                                                                                  Braised cod with grapefruit zest, chopped tomatoes, vermouth, tarragon, fennel, olives, olive oil, lemon juice
                                                                                                                                  Sunday night:
                                                                                                                                  lamb burgers with tzatziki, mint sauce, red onion and a salad with peppers, olives

                                                                                                                                  Tonight, if I manage to make it out of the grocery store alive, will be kale, sweet potato, onion, garlic, sausage soup. We'll see.

                                                                                                                                  10 Replies
                                                                                                                                  1. re: gini

                                                                                                                                    I just picked up a LOT of fruit yesterday at the market, and realized I hadn't had grapefruit in a gazillion years. So I got one, thinking I'd peel and supreme the pieces for eating here at work. But I like the idea of zesting it first.

                                                                                                                                    Also picked up 2 mangoes, some blood oranges, and "lemon plums" which I'm going to try tonight, unless it hasn't ripened enough.

                                                                                                                                    http://www.eatlikenoone.com/lemon-plu...

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      You read my mind. After I zested it, I supremed the grapefruit and have been eating the segments with Total Fage for breakfast.

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        oh HELL. you just reminded me i have a half a pink grapefruit in a baggie in my bag! i was supposed to eat it for bfast!!

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          dessert? :-D

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            Mmmmm... broiled grapefruit.....

                                                                                                                                          2. re: mariacarmen

                                                                                                                                            You just reminded me I have have a half a white grapefruit in the fridge I meant to eat. Pre-dinner snack...check

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Broiled with brown sugar, etc?

                                                                                                                                              Too warm and left over and recycling?

                                                                                                                                              You make me laugh....

                                                                                                                                              1. re: gingershelley

                                                                                                                                                Make thomas keller's grapefruit cake. Do it. Someone gave me a million grapefruits. It's decadent but wonderful.

                                                                                                                                          3. re: gini

                                                                                                                                            The soup ended up being linguica, sweet potato, and kale. It was immensely satisfying and I finished it with some of the leftover tarragon.

                                                                                                                                            1. re: gini

                                                                                                                                              Sounds like a great combo, and hearty.

                                                                                                                                          4. Tonight it's swordfish and scallops. I plan to sear the scallops, but haven't decided what I'm in the mood for with the swordfish but probably a soy-sesame somethingorother.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Swordfish is one of my favorite fishes. I love the texture. Its so meaty. Let us know what you decided to do to it

                                                                                                                                              1. re: suzigirl

                                                                                                                                                There was a prep for tuna mentioned on a previous What's for Dinner thread which included sherry vinegar and I thought might be nice for swordfish but of course now I can't find the post.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  I bet now that you mentioned it someone will remember. The people here are so good about that.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Haha that was my secret intention

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      Was this the one? http://chowhound.chow.com/topics/8892...

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        Yes, thank you! Next time.

                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                    Here's something about TUNA and scallops where the culprit was generally determined to be the vinegar.

                                                                                                                                                    http://chowhound.chow.com/topics/886728

                                                                                                                                                    Did you wind up using rice or sherr vinegar?

                                                                                                                                                  3. re: suzigirl

                                                                                                                                                    I went with the sesame-soy marinade: sesame oil, soy sauce, rice vinegar/sherry vinegar, ginger, garlic, lime. I planned to serve the remainder of the marinade as a sauce but the fish is so good on its own that I forgot about it. I also whipped up a batch of scallops seared in bacon grease...yum!

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      The marinade sounds very tasty as well as the scallops. Mmm... bacon grease.

                                                                                                                                                2. Last night we threw caution to the icy wind and mr bc braved the cold to grill lamb while I made a salad and roasted potatoes with garlic and lemon.

                                                                                                                                                  Tonight it's lasagna. We extended our long weekend by a day and this was a special request from mr bc. I have a habit of trying out a variety of recipes but tonight mr bc insisted on my own version. It's been a while since I've made it so let's hope I remember what I used to do!!!

                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                  10 Replies
                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                    YUM on the lamb and roasted potatoes!

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      double that yum!

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Triple!!!!

                                                                                                                                                        1. re: GretchenS

                                                                                                                                                          Add one more YUM to the mix! That looks like summer on a plate to me!

                                                                                                                                                          1. re: iowagirl

                                                                                                                                                            Thanks so much everyone!! We're enjoying leftovers tonight. Lamb on a pita w tzatziki and a big Greek salad. Yummy but oh-so-garlicky!!

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              A perfect way to use up the leftovers. That's sounds great

                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                      Hat off to Mr. BC for braving the elements, it was a cold weekend :) Your dinner looks soooo good - roasted potatoes with garlic and lemon is one of my favouritte sides.

                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        I'm piling on here. Killer meal.

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          Another yum! wow!

                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            Your lamb looks perfect. Grilled lamb and roasted potatoes. Does it get much better?

                                                                                                                                                          2. I made some tuna salad lettuce wraps for an early dinner, and DH is coming home to leftover turkey paprikas served over, you got it, leftover barley pilaf. I'm heading out tonight for Spanish/English conversation exchange over a bourbon, and might tuck into a little paprikas later if I'm still hungry.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              I finally got the pita bread recipe from my family that I said I would track down for you a while back. I'm not sure what book it's from as I just have a scan of page but it's paraphrased below. To be honest I can't remember how these turn out, it's been so long since we had to make our own bread. It looks a bit more involved than the recipe I used when I was in Singapore (just found on the web). I can't recall kneading for 20mins. I'm almost curious to give this a crack and see how it goes.

                                                                                                                                                              Lukewarm water 2 1/2 cup
                                                                                                                                                              Yeast - (fresh 40gm, dried 20gm)
                                                                                                                                                              Flour 950 gm
                                                                                                                                                              Salt 2 tsp
                                                                                                                                                              Oil 3 tbsp
                                                                                                                                                              Extra flour

                                                                                                                                                              Use 3 tbsp of the water to dissolve the yeastin a bowl. Let stand for 10 mins or until it starts to bubble. Pour your flour and salt into a big bowl and make a well in the centre, pour the yeast mixture in, the oil and the remaining water, kneading as you go.
                                                                                                                                                              Put the dough on a lightly floured surface and knead for around 20mins or until elastic.

                                                                                                                                                              Form into a ball, lightly oil and leave to rise for a coupe of hours until it has doubled in size. Punch it down and divide it into eight parts. on a lightly floured board roll four of the balls into loaves - 20cm round and about 1/2 cm thick. Slip the loaves onto floured baking sheets and dampen with cold water to prevent browning.
                                                                                                                                                              Bake at 230c for 10 mins. Once the oven has come back up to temperature bake the four remaining loaves.

                                                                                                                                                              My mother said she used to just turn the oven up to the highest temp and watch them while they cooked. As soon as they puffed up she would take them out. She said 10mins was too long and they dried out. She also stressed that it was really important to reheat the oven properly between batches otherwise they don't puff up properly.

                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                Aw, thanks! I'm saving this.

                                                                                                                                                            2. hmmm left over pulled pork we smoked on Saturday most likely.

                                                                                                                                                              1. Husband mentioned the other day he would like some Jambalaya, and I was happy to make it. There are lots of recipes out there, so I followed the one from the Chew, fairly close to it. (I think I may have made it about 20 years ago the last time.) It came out very nice and well spiced, we both liked it very much.
                                                                                                                                                                Tomorrow leftovers. :-)

                                                                                                                                                                1. By request, it was the halal cart chicken for dinner. I lightened it up a lot, and the sauce is absolutely fine with nonfat yogurt and low fat mayo. If you used low fat mayo, I think it's best to eliminate the sugar since I feel it's already sweet. The problem with this dish is that I can't seem to make enough!

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Yum! I've made over 100 new recipes since May, and while many of them were very good, that one is one of the very few I wouldn't mind eating every week. I'm definitely making it again as soon as boneless thighs go back on sale. I also thought the sauce with only greek yogurt tasted great.

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      Wow - impressive JJ - over 100 new recipes since last May? Are you on a quest of some sort? Very cool......

                                                                                                                                                                      Hitting print on the saved thread recipe NOW, and posting on the fridge.:)

                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        No quest really. I have just have cooking ADD. I never cooked regularly until I moved in with SO last May, and I love it, so I keep wanting to try new recipes. It used to be a new one every night but now it's down to 1-2 per week.... Maybe 3 :)

                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                          That is still impressive JJ; I probably only make 1 totally-new thing a week... but, I guess since I have been cooking since I was 6, I may have a few more recipes under my 'favorites/habits' belt than you.

                                                                                                                                                                          Sounds like you are getting some 'repeaters' you love now too!

                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                      YEAH! Halal chicken cart!

                                                                                                                                                                      That is - I confess - Finally on the meal plan for a 'chick night' (girls night in) on thursday - that seems like a great choice for us along with a movie and various spa/gossip activities like paraffin dips....

                                                                                                                                                                      WooHoo Roxlet on keeping this in front of me till I make it! It seems like such a friendly idea, and tasty!

                                                                                                                                                                    3. Leftover salad, leftover lasagne. A Barbera D'Alba to wash it all down. NCIS will be on the plasma.

                                                                                                                                                                      23 Replies
                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                        I like a sophisticated man who eats leftover salad.... that leaves (leaves?) me off the hook for the days I eat wilty tasty salads from my fridge.

                                                                                                                                                                        Good for you on leftover lasagna - that seems one of the best purposes of ever making it for - leftovers!

                                                                                                                                                                        You da' man, Steve.

                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          lol!

                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                            We started eating "leftover salad" only recently when I stopped mixing the non-lettuce stuff with the lettuce. I slice and dice whatever we have (tomato, mushroom, red bells, shaves of carrot, etc) and leave on the cutting board. Dressing in a little bowl. When we're done, I pack each away separately and we're good for another meal. I've even done it a couple of times for dinners parties where I serve buffet. Make a little "salad bar" and people can have what they want. Seems popular.

                                                                                                                                                                            1. re: c oliver

                                                                                                                                                                              we used to take a salad bar approach when friends of ours visited, since our tastes in salad toppings varied so widely. it worked out very well, with less picking at the salad bowl and less waste. :)

                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                That is a good idea Steve; I would eat salad at every dinner if it didn't sometimes take twice as long to make dinner if I want salad and some nice vinaigrette or dressing for it. Salad ingredients are ALOT of prep.

                                                                                                                                                                                Going to try your idea so I eat salad more like 5 out of 7 instead of 3 out of 7.....

                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                  It has certainly worked for us. And when the salad toppings are just getting too long in the tooth/teeth, I make a "faux-tata" (a fritatta/omelette hybrid) with them. No waste. And good food. Oh, yeah, and easy. MY winning combo.

                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                              I need to get to work on a lasagne - now it's calling to me.

                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                What's it saying?

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Snow starting Saturday afternoon and getting heavier and ending Sunday afternoon. 6-12 inches in Boston.
                                                                                                                                                                                  The big front loaders just cleared the street so there is parking in front of our building.

                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                    damn. and i'm shivering at 50 degrees, with the space heater on under my desk..... what a baby!

                                                                                                                                                                                    stay warm!!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      I am up near Lodi shivering in my house with the thermostat set at 72 degrees:) This is comfort food weather!

                                                                                                                                                                                    2. re: Berheenia

                                                                                                                                                                                      Smart lasagne. I might have to do the same on Saturday night. I just need to get ricotta (have plenty of meat sauce and mozzarella).

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Good call on the lasagna, B and L.
                                                                                                                                                                                        Winter is getting real tired right about now, I'm talking Stephen King's "The Shining" tired.
                                                                                                                                                                                        A good red to wash it down and you'll be in business.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          I'll have to check what I've got amongst the reds in my wine rack.

                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                          I haven't made "that" kind of lasagna since discovering Hazan's green. I should try it again.

                                                                                                                                                                                          1. re: c oliver

                                                                                                                                                                                            What's Hazan's green?

                                                                                                                                                                                            (And welcome back, c oliver!)

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Thanks for the welcome!

                                                                                                                                                                                              Hazan's green lasagna. Do you have her Essentials book? If not, this looks pretty close:

                                                                                                                                                                                              http://www.crumblycookie.net/2008/01/...

                                                                                                                                                                                              It's an insane amount of work, even with making the Bolognese sauce way ahead and freezing, but I'm ruined for the 'other' kind. But I always loved that and should make it again.

                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                Oh my. Homemade pasta. Nope. Not going there! LOL

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  I was so nervous as a 'virgin.' But now it's just a huge amount of work :) And sooooo worth it. Promise.

                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                    I'll have to remain a pasta-making virgin for awhile longer. I don't have a pasta roller. I *do* have a meat grinder for my KA, which I still haven't used. So that first. :-)

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Oh, girl, my meat grinder is my favesie thing. Get on with it :)

                                                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                                                        LOL! I know, I know. I saved a discussion regarding the KA grinder attachment and/or the best choices to make your own ground beef (steve h. was very helpful on that thread, IIRC). I just need to DO IT.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          I do A LOT at one time but you can just buy any piece of chuck and make a few. We've found even 6oz. patties are huge. AND we've decide that pork burgers are even better than beef. YMMV.

                                                                                                                                                                                2. Its our version of cold and rainy (it's below 50, I'm freezing and the cats refuse to get out of bed.)

                                                                                                                                                                                  A gumbo-ish sausage and shrimp stew will make a good dinner tonight with planned leftovers for tomorrow's lunches (the high will be in the 50s tomorrow... dreadful!)

                                                                                                                                                                                  1. Leftovers: enchiladas, beans
                                                                                                                                                                                    I'll put them in my Staub gratin dishes to heat up. Those are great for leftovers!

                                                                                                                                                                                    1. A beef stew with garam masala spice which was a tasty variation from "the usual". Baked 1.5 hours in the oven with chopped onions, canned tomatoes, a splash of red wine, a diced potato and some cubed butternut squash (love the convenience of getting that already prepped from Costco). Served with naan bread.

                                                                                                                                                                                      Despite the biting wind and cold temps (didn't get above 10 F today), the increased sunlight and springtime angle of it now falls on the cat's favorite chair and he's using that for morning naps again.

                                                                                                                                                                                      1. Hi all,

                                                                                                                                                                                        Tonight, I am making a small meal, which makes me very happy;

                                                                                                                                                                                        Small steak marinated in red wine, garlic, OO, etc. going on the grill soon. A smattering of Blue cheese on top as the second side finishes....
                                                                                                                                                                                        That goes on a bed of Arugula in a sharp mustard viniagrette for the main. Just a small Baked potato on the side with scallions and a shade of greek yogurt and butter to finish.

                                                                                                                                                                                        Delish!

                                                                                                                                                                                        Red-wine poached pear for a nice clean dessert later.

                                                                                                                                                                                        7 Replies
                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          That sounds amazing. Yummy

                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                            Very delish!

                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                              Nice dinner, gingershel!

                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                Steak, red wine sauce and blue cheese? With a baked tater? Dinner perfection!!

                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                  Perfect!

                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                    Excellent meal. Love all the sharp flavors.

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Thanks CM, DWX, Iowagirl, LW & Suzigirl....

                                                                                                                                                                                                      That's my favorite steak - red wine pan sauce, blue cheese up top when it's on it's second side (or last few minutes in the oven or on the grill). Only thing to make it better is when there is a brochette of marinated grilled 'shrooms' on the side.....

                                                                                                                                                                                                      The pear was fabulous - I should poach pears more often - so easy and not fattening, and kind of sophisticated tasting. A fine winter dessert!

                                                                                                                                                                                                  2. We had quick dinner today: Carrot fried rice cooked in bacon fat, Korean seaweed soup and cucumber chili salad. We were trying to do a 'meatless Monday'... But the bacon fat was beckoning to me :3

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: nomnomnoms

                                                                                                                                                                                                      as it should!

                                                                                                                                                                                                    2. It's a braise tonight - a red beef braise from
                                                                                                                                                                                                      Fuchsia Dunlop's Land of Plenty. It's already done a couple of hours in the pot and is both fiery and unctuous. We'll have a garlic smashed cucumber from her Every Grain of Rice alongside and I think because if the spice level of the beef we need some rice to tame it.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                        I love that recipe. Good reminder to try it again as I finally have the right hot bean paste.

                                                                                                                                                                                                      2. Woke up to the TV saying we're getting another significant storm this Saturday night through Sunday and I'm trying to remember what I made during the storm last weekend! All our snow day favorites have made an appearance this month. Maybe chili? My chili is a close match to the filling in last nights stuffed peppers. Mr. Berheenia wouldn't mind a meat loaf but there are meatballs in the freezer. Maybe I can pull off a vegetable lasagna.
                                                                                                                                                                                                        In the meantime we often have pasta on Wednesdays so tonight is the olive-capers-peppers- penne-sausage thing.

                                                                                                                                                                                                        1. Pulled out some sausage / ground turkey red sauce, with some of those lovely ravioli from my local pasteria, a splash of heavy cream, fresh grated parm/reg, a salad of arugula lightly dressed with a lemon vinagrette.....red wine for sure, and then some of the left over double chocolate , two layer brownie cake I made for my daughter's brithday.......Yumser..

                                                                                                                                                                                                          1. We're off out for the afternoon to look at snowdrops
                                                                                                                                                                                                            http://www.rodehall.co.uk/

                                                                                                                                                                                                            . The morning was spent writing stuff up for a national Sunday newspaper which wants to feature our voluntary group of "war detectives" in this week's edition. Sending them a few case histories of men we've discovered from the Great War whose deaths have been uncommemorated for nearly 100 years - but no longer, thanks to to the Project (http://www.infromthecold.org/).

                                                                                                                                                                                                            No doubt, coffee and cake in the cafe at the snowdrop place.

                                                                                                                                                                                                            Dinner's easy - a brown gloop meat sauce for pasta.

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              Ohhh, the snowdrop walk - how lovely!

                                                                                                                                                                                                              And good for you for the commemoration write-up.

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                Nice walk, and congrats on your article Harters. Your 'war detective' project is SO interesting! Thanks for keeping us up on it.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  Loved reading about In From the Cold, what a wonderful project! Snowdrop walk looks like fun...

                                                                                                                                                                                                                2. Last night I made a quick, simple, light, yet delicious "Turkey Noodle Soup" courtesy of a recipe from "Cooking Light"
                                                                                                                                                                                                                  http://www.myrecipes.com/recipe/turke...
                                                                                                                                                                                                                  and the very last of the Thanksgiving turkey meat from the freezer (which was still moist & tasty, by the way!). Definitely a keeper recipe - especially since it's something that can be thrown together in just a few minutes.

                                                                                                                                                                                                                  Along with the soup, I made mini sub sandwiches. For hubby: Turkey Ham, Turkey Pastrami, & Alpine Lace Swiss Cheese with lettuce & mustard; for me: Italian Capicole Ham, Pepper Salami, & Provolone Cheese with crushed red pepper flakes, lettuce, & Italian dressing.

                                                                                                                                                                                                                  1. Hockey tonight, although the game isn't til 8pm. So, I'm going to go home first to let the poor dog out (otherwise he'd be trapped inside for 14 hours!) and I'm going to make a quick sandwich with the rest of the leftover bbq chicken and my uncle's homemade mustard that my aunt and uncle sent me home with and eat it in the car on the way. Really exciting, I know.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                      Hey, you're going to hockey, that is exciting! Dallas is too far for me to get to many games, so when I do, it's a treat. And the sandwich sounds like a tasty solution to the arena food rut for a night.

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Yeah I'm glad I can eat beforehand this time... those 7pm games are killer to get to for me. My wallet is glad too :)

                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          I bet your wallet is happy. As much as you've been going those stadium meals get pricey

                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                        I'd love to be going to a hockey game tonight - we're huge Blackhawks fans, and they've been playing soooo well lately. But I do have to agree that with as many games as you get/have to go to, that chicken sandwich sounds pretty good! And economical!

                                                                                                                                                                                                                      3. There are so many things I'd like to make right now, between the ideas here and the recipes backing up in my inbox: butter chicken/chicken tikka masala (can't decide which), coconut-crusted shrimp over chopped salad w/ avocado and creamy chipotle dressing, Halal-cart chicken, coffee-braised pot roast, Szechuan red-braised beef, slow-cooker balsamic chicken, a gussied up Tex-Mex ground beef, rice, and poblano casserole, Michael Symon's jambalaya, cauliflower-crust pizza, pepperoni and mozz. stuffed chicken breasts, steaks w/ brandied cream sauce...I don't know where to begin!

                                                                                                                                                                                                                        Tonight, however, is set: I have two tiny lamb loin chops that need love, so they'll be seasoned and seared and served alongside a curry of Patak's kashmir curry paste, fire-roasted tomatoes, onion, okra, eggplant, and some heavy cream or coconut cream. That will make use of several bits and bobs in the fridge so I have space for more cooking adventures. I'll probably make some raita to go along with.

                                                                                                                                                                                                                        I'm also brining green breans for this *other* recipe I've been wanting to try (though I'll sub ground turkey for the pork, since the store was out): http://www.kitchenchick.com/2007/01/p...

                                                                                                                                                                                                                        That's WFD tomorrow or Friday, one.

                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          your first three have me drooling..... and of course, tonight's lamb.

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            Thanks! I opted for a marinade of tandoori spice blend and homemade yogurt for the lamb. Fingers crossed that it comes out nice after a couple minutes on each side under the broiler. I so rarely make lamb, and this package was just at its sell-by date (ahem, DH discount purchase), that I didn't want to risk it with too simple of a prep in case freshness is slightly less than stellar ;)

                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                            Sounds like the recipe box of my dreams!

                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              Mine too!!

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Mine three...as in...only in my dreams will I ever get to making all of these :) But a girl can dream..and I do...every day...about food. Some nights, too.

                                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                                              CM - that's quite a list - glad to know I am not alone:)

                                                                                                                                                                                                                              I stopped and re-read tho at 'cauliflower-crust pizza! Can you share? That has me very intrigued!

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                Along these lines, GS: http://www.acupofflour.com/2012/03/15...

                                                                                                                                                                                                                                What else's on your list, eh? :)

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  So I came across a blogger who's tested out all kinds of alternative pizza crusts (zucchini, eggplant, coconut flour, etc.), and this is the thin-crust cauliflower recipe she recommends. I think I will try it! http://blog.stuffimakemyhusband.com/2...

                                                                                                                                                                                                                            3. Wicked, wicked cold and rain today. I'll be out in it all afternoon (work) so we're going to have the creamed onion and potato soup off of this site

                                                                                                                                                                                                                              http://www.catholicmom.com/lent_recip...

                                                                                                                                                                                                                              I picked up some dark rye bread so maybe melted cheese to go alongside.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: JerryMe

                                                                                                                                                                                                                                Ooh! Onion and potato soup with dark rye sounds terrific JerryMe.... perfect for wicked cold and rain.

                                                                                                                                                                                                                              2. I am SO ready for spring! it was darn cold waiting for the train this morning!

                                                                                                                                                                                                                                tonight is leftovers of last night's bbq bacon meatloaf OR the thai chicken I made in the crock pot Sunday.

                                                                                                                                                                                                                                what did you do with the cod Roxlet?

                                                                                                                                                                                                                                1. Last night we made lamb chili with white beans. Inspired by some ground lamb we had in the freezer, we took our normal chili recipe and switched out the beef for lamb and kidneys for navies. Topped with Greek yogurt, shredded cheddar, and diced onions, it was insanely satisfying on a cold, rainy night.

                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                  1. re: aching

                                                                                                                                                                                                                                    wow, that sounds amazing, truly.... i could probably do that for the Oldster, or some modified version.....

                                                                                                                                                                                                                                    1. re: aching

                                                                                                                                                                                                                                      Yes! I am so glad to hear that someone else tops their chili with greek yogurt, shredded cheddar, and scallions. Makes me feel like I'm not alone in the world.

                                                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                                                        Gini, it's not chili for me without toppings.... cheddar and scallions nearly always; sour cream, mexi crema or yogurt depending on what's around - oh - and hot sauce lashings too!

                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                          Me too! Does anyone eat chili WITHOUT toppings? I've never heard of such a travesty!

                                                                                                                                                                                                                                          1. re: aching

                                                                                                                                                                                                                                            I was mostly just referring to the yogurt piece! But yet, my man eats his sans toppings. Terrible.

                                                                                                                                                                                                                                      2. re: aching

                                                                                                                                                                                                                                        I bet that was satisfying

                                                                                                                                                                                                                                        1. re: aching

                                                                                                                                                                                                                                          LOVE the sound of this lamb chili, aching!

                                                                                                                                                                                                                                        2. Well I did get well long enough to do a week's worth of cooking for my Mardi Gras party but it appears that I may have the flu. Again. I may play the lottery tonight since it would now seem the odds are in my favor.

                                                                                                                                                                                                                                          Dinner last night was a spicy gumbo that I hoped would help with the congestion, however stew is a lot heavier than I want right about now. Tonight I'd like something thinner. Sauerkraut soup sounds rather appetizing, but since the closest thing I've got on hand is kimchi, it may just end up being a lazy man's jjigae with the bits and bobs of pork and boudin I've got in the fridge. Hopefully it will taste good, but if it doesn't, I just won't take my decongestant before dinner!

                                                                                                                                                                                                                                          17 Replies
                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            awww JM, that flu is a killer. hope the stew/soup helps. sauerkraut soup/jjigae sound awfully similar, just differences in spicing, nu?

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              I actually have never made sauerkraut soup and in fact cannot remember if it is German, Polish or Russian. What I do remember was it was very light on the tongue and yet paradoxically soul-filling. It'll take some thought on my part as to what spices will do that.

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                Caraway sounds like a promising player, along with bay leaf... http://easteuropeanfood.about.com/od/...

                                                                                                                                                                                                                                                or

                                                                                                                                                                                                                                                http://www.marions-kochbuch.de/rezept... (you may need to google translate)

                                                                                                                                                                                                                                                http://www.kochbar.de/rezept/227552/S... (same deal)

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  Man dennkt dass ich nur Amerikaner bin,
                                                                                                                                                                                                                                                  so ergebe ich auf Deutsch keinen Sinn,
                                                                                                                                                                                                                                                  Nur „Schnitzel," mehr „Spätzle!" und „Landjäger"
                                                                                                                                                                                                                                                  und (Gott sei dank) Arnold Schwarzenegger,
                                                                                                                                                                                                                                                  Aber ich, Liebe, bin ich der Jungmann,
                                                                                                                                                                                                                                                  Weisst du noch nicht dass ich Deutsch lesen kann?

                                                                                                                                                                                                                                                  I use Marions Kochbuch on occasion. That sounds exactly like the soup I envisioned, except maybe with the addition of marjoram. Perhaps if I used a Thüringer instead of the Krakauer, I could get a double hit of marjoram and caraway.

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    I figured and seemed to remember that you do, but other Hounds might need the encouragement to click "translate" at the top of their browser (assuming they're using Chrome) or enter the web address into google.com/translate if not.

                                                                                                                                                                                                                                            2. re: JungMann

                                                                                                                                                                                                                                              JM....just feel better...I am getting over a cold, but I did take a flu shot...( I had better since my sister is one of the inventers of the Flumist vaccine).

                                                                                                                                                                                                                                              You know I have try some spicy gumbo...have not had any since this summer....cold or no cold....feel better...

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                Awe, feel better, JM! So sorry that 'thing' has come back for another round. It's a pesky one this year....

                                                                                                                                                                                                                                                I know - I was SO sick for nearly 2 weeks, then better, and now keep finding I am no good without 9 hours of sleep and still coughing 2 more weeks later.

                                                                                                                                                                                                                                                Brothy things are a blessing and a healer. Ginger in some kind of liquid concoction has been my salvation on more than one evening!

                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  Ginger tea is my family's penicillin. I've been drinking plenty of that, but I think I may have to make a gingered chicken soup again very soon.

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    Do you just add ginger to a basic chicken soup or is it something entirely different?

                                                                                                                                                                                                                                                    The man has an uneasy tummy today and that bug is still going around here so I'm concerned. I felt bad about having to shoot him the "I love you but stay the hell away from me" look this morning. I'm thinking he needs something soothing for dinner and it's cold enough for soup right now.

                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                      It's basically gingered chicken broth so it's something light when the stomach is upset, but restorative when you're sick. http://www.marketmanila.com/archives/...

                                                                                                                                                                                                                                                      I make mine with just onions and ginger, chicken broth, diced chicken and chayote along with pepper leaves or watercress. I'll have a lemon on the side to spritz every now and again for some Vitamin C. If you use a whole chicken for your soup stock, reserve the liver and lightly cook it. At the end you can mash it finely with calamansi juice and fish sauce for a totally different condiment.

                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                        JM that sounds wonderful. Off topic but are there any Filipino cook books you would recommend?

                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                          Filipino cuisine is, unfortunately, poorly documented in print. On the positive side, I think this might be a major reason why so many talented Filipino foodies have taken to the Internet, with blogs like Market Manila offering more culinary expertise than most extant cookbooks.

                                                                                                                                                                                                                                                          If you do prefer print, Nora Daza is a reliable expert on Filipino cookery. Her "Let's Cook With Nora" stays very true to traditional foodways, though it does require some pre-knowledge of Filipino cooking techniques as well as food terminology. For the novice, there is a dearth of comprehensive, traditional and approachably written cookbooks. I'd once have recommended Reynaldo Alejandro's "The Philippine Cookbook" for a solid grounding in technique and flavors, but some of the ingredient substitutions recommended for the Western kitchen are no longer necessary. Perhaps buy both and then email me if you've got any questions!

                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            Thanks so much JM. I'm all set to get into Filipino food on my return to NZ so I'll save book purchases untill then. I've eaten lechon and sisig (sp? I was perhaps a bit intoxicated at the time which I have been told is the best way to enjoy it's richness) and loved both and have known many Filipino workmates who are both passionate and apologetic about their food 'it tastes incredible but doesn't look very nice.' I really want to try more dishes. That soup recipe reinforces the desire to learn more.
                                                                                                                                                                                                                                                            I hope the flu disappears soon.

                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                              Sisig is a type of "pulutan," which can be translated as "bar snack," so if you were intoxicated, you were at least dining authentically! It always makes me smile to hear of non-Filipinos who appreciate the cuisine. Filipinos make up the second-largest Asian immigrant group in the US and yet the average American is more likely to know about pad thai than pancit. And it's much to our detriment to be missing out on the simple pleasures of a good crisp and sizzling sisig. I hope the food is better represented in NZ given its proximity to the PI.

                                                                                                                                                                                                                                                              And I appreciate the well wishes. The coworker whom I blame for starting this office-wide game of hot potato(for goodness sake, stay home if you're sick!) warned me that it took him a month to finally stop coughing. This may be quite a long slog.

                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                I do hope the flu clears soon. Being sick is so tedious.

                                                                                                                                                                                                                                                                I decided to buy one book now to pop into the shipping container- the Reynaldo Alejandro's "The Philippine Cookbook". With New Zealand's very strict bio-security laws the ingredient substitutions may be needed.

                                                                                                                                                                                                                                                                Super excited to have a new cuisine to delve into on my return. I've been away from NZ for five years now but when I left Filipino cuisine made no appearance at all on the radar.

                                                                                                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                                                                                                          Thanks, JM, that sounds really good and there is a whole chicken in the freezer. In this house, however, livers are always for our very spoiled kitty cats.

                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            Livers are for my kitties too

                                                                                                                                                                                                                                                2. Tonight is pad woon sen with ground pork. I haven't made it in quite a while, and a friend coming to visit this weekend requested it. So, a test run is in order. It's a very simple dish, but can be tweaked in so many ways. My way is usually to crank up the heat, but if I'm going to share, I have to play nice ;)

                                                                                                                                                                                                                                                  1. Last night did a double batch of Hazan's tomato, butter and onion sauce. So simple and so fresh and good. Served over spaghetti and topped with chopped basil and grated parm for those that wanted it.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                      I'm almost positive that it's Karl S who serves this as a soup with a cheese souffle. I did the same a few years ago with his guidance (parden me if I'm attributed this to the wrong person) and it was just lovely.

                                                                                                                                                                                                                                                    2. It's semi-Thanksgiving for dinner tonight. I actually love the traditional Thanksgiving food and so for my birthday dinner it was my 1st request, well I'm cooking so I deemed it would be so. I am quite full from a late birthday brunch but at some time tonight we will be enjoying roasted chicken, roasted garlic mashed potatoes, macaroni and cheese, and challah rolls....oh and gravy!!

                                                                                                                                                                                                                                                      17 Replies
                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Happy birthday fldhkybnva. Love the sound of the dinner. That sound like a Sunday supper of love to me.

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          A very happy birthday to you - enjoy your holiday dinner!

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            Happy day to you, fldhkybnva! your birthday dinner sounds homey and delish.

                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              Oh, did you decide to cook after all? I remember reading about your ordering the dinner from WF but struggling for a bit before they came through with the gravy.

                                                                                                                                                                                                                                                              Happy b-day!

                                                                                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                                                                                Yea I decided to do a bit of both. I had them prepare and truss a couple chickens and whip up some turkey gravy and mushroom gravy but I decided to make the macaroni and cheese and mashed potatoes. Grandma did not like the thought of me not having the family favorite macaroni on my birthday so explained in "detail" to me her "recipe."

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Cool.

                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                Thanks to all for the birthday wishes!

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Hallelujah, my stomach is in heaven! I am comfortably full of delicious goodies. Only comfortably, and not completely rub-your-belly-full because I need to dig into a cake before I go to bed.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    Please share details of your homemade dishes!

                                                                                                                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                                                                                                                      If only there were details to share. My grandmother's paraphrased words for the macaroni and cheese were "a couple sticks of butter, 3 eggs, some cups of half and half, chopped velveeta and a few handfuls of cheddar cheese, salt and pepper." I approximated as best I could based on what I've seen her do over the years but she "doesn't do recipes." For the mashed potatoes I went pretty basic and classic, boiled potatoes, a good mash with whole milk and butter, pepper and roasted garlic (I use a good head or so because I am obsessed with roasted garlic and it was just me and SO). Sometimes I feel a little frisky and add chopped bacon, chives and cheese for a loaded mashed potato but figured that might not pair so well with the gravy which was really what I was after. Leftovers to be had for a few days.

                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                      Happy birthday fldhkybnva! Sounds like a terrific meal!

                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                    Happy birthday!! Your choice of special dinner sounds great.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      Enjoy your meal! And happy birthday.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Manny Happy returns!!!! Gravy and bread!!!....who needs a gift?..it sounds like you got it all!!!...

                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          Sounds great - one of my top-ten meals is a roasted chicken with all the good sides.

                                                                                                                                                                                                                                                                          A great Happy Birthday to you fldhkybnva!

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Happy birthday! Enjoy your meal :)

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              Happy birthday, sounds delish!

                                                                                                                                                                                                                                                                            2. after last nights near disaster I am back in the saddle. I took some Sweetbay meat from the freezer. I will be making braised country ribs. I seared off the ribs and poured a beer that I swiped from the man. I added some garlic, a bay leaf, some diced onion and a heavy glug of Lea & Perrins chicken marinade. I will broil some BBQ sauce on them when they are done. They smell good right now. Nothing like bandaids. I am serving corn for him and peas for me. Corn upsets my tummy. Haven't decided on my starch. Either buttered potatoes with chives and parsley or mashed. I wanted potato salad but its to late to chill it well enough. Maybe warm potato salad in a viniagrette. Well see...

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                Good luck, don't worry you'll get your mojo back, it didn't go far, just took a nap.

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  Yeah! NON-BANDAID MEAT!

                                                                                                                                                                                                                                                                                  'She's back in the saddle again"... plays in the background while I shout out.....:)

                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                    Lol. To funny

                                                                                                                                                                                                                                                                                2. Brined a couple happy chops in unfiltered cider with some freshly ground coriander and cardamom. Let them rest and dry overnight, then browned in garlic butter before braising with tomatoes, sage, and white wine. Served 'em rosy pink, on polenta with a bit of parm. Tossed greens to the side. Tasty.

                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                    happy chops! like it.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Yeah, we end up eating a good deal less meat because of the cost difference. Probably better for us, although my tummy doesn't always agree!

                                                                                                                                                                                                                                                                                    2. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                      Nice, that sounds great. Virgin or hard cider?

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        Thanks, Christina. Virgin, although I bet hard cider would be great, too.

                                                                                                                                                                                                                                                                                      2. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                        Nothin' like a 'happy chop' to make you happy:)

                                                                                                                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                          This sounds very tasty. Did you use regular apple cider with salt to make the brine? I wonder if the bit of acid in the cider could work to not only flavor but also tenderize the meat!

                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            Thank you, Sir. You know I never thought about the acid, but it's certainly possible.

                                                                                                                                                                                                                                                                                            And yeah, I added about 60 grams of kosher salt to a quart of liquid. Used a pretty free hand with the spices, and cut the cider with water because I didn't want the chops to get too sweet.

                                                                                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                              That's a really interesting technique for brining pork. I will have to make a point of remembering this the next time I have cider on hand.

                                                                                                                                                                                                                                                                                        2. Right now, my husband is hard at work finishing up the veal marsala for tonight's dinner. With that will be asparagus parmesan, and sauteed potatoes.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                            RO....Vm..yum...I hope it is not too late for din din...maybe some Peptobismol for desert...?

                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              Veal Marsala, funghi con prosciutto, pan roasted fingerlings, asparagus parmigiano

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                That's a good looking plate!

                                                                                                                                                                                                                                                                                            2. We are happily finishing off our veal Marsala leftovers with the farro risotto, which I can't get enough of it, it's delicious. Reheats beautifully, stays creamy and full of flavor.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                No Marsala leftovers here, but how do you make your farro risotto? I have a package of farro in my pantry that I've been wanting to use...

                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                  I shared it on the risotto thread. I've used this recipe from Food and Wine. It's is relatively painless and quite delicious. I am still desiring the leftovers! The two cups makes a lot, I halved it the first time I made it. I still have not gotten around to making the salad that goes with it, which I'm sure is also delicious.
                                                                                                                                                                                                                                                                                                  http://www.foodandwine.com/recipes/fa...

                                                                                                                                                                                                                                                                                              2. Well, all, I don't know what's for dinner and it's already after 7pm.....

                                                                                                                                                                                                                                                                                                It won't be a problem, as I still have leftover carribean pork & greens in the fridge, a small container of good bolognese if that calls out to me, and there is a 1/2 a roasted butternut squash in there too (tho that is supposed to be for squash risotto Friday).

                                                                                                                                                                                                                                                                                                I am having one of those "I got home late and I don't want to cook and I don't know what I want' evenings. Meanwhile, tummy rumbles, I pour a glass of wine to take the edge off (retox?), and hopefully wake up my appetite, and head to the tv for Top Chef Finale while I figure out what to eat.

                                                                                                                                                                                                                                                                                                I know this, at least:

                                                                                                                                                                                                                                                                                                I made chicken stock this morning while I worked on a marketing article due soon from my home office....

                                                                                                                                                                                                                                                                                                I know there is a nice poached pear for later!

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                  Hooray for the "retox" while deciding, gingershelley! Hope you found something satisfying to go with it! And as we are looking at 5-7 inches of snow (UGH!) today and tomorrow, that chicken stock sounds so full of possibilities!!!

                                                                                                                                                                                                                                                                                                2. We're lightening up again here after the heavy (and delicious) braise last night. It's a simple clean out the fridge salad I have in mind. Lentils, rocket, parsley, spring onions, fennel and either pink grapefruit or pomelo will be tossed into a bowl. A dijon & oil dressing to serve. Hopefully it will be both light and satisfying. Best of all a one dish meal means a quick clean up so I can watch a local cooking/reality show I've been sucked into of late.

                                                                                                                                                                                                                                                                                                  Tomorrow will be a big eating day. I have a friend over for lunch, it's their birthday and they've mentioned peking duck many times. I cheated today and bought one in Chinatown that was already cooked. Premade pancakes were also purchased. I figure with two toddlers running around (his and mine) my hands will be too full to contemplate cooking. Depending on what his dinner plans are what's leftover from lunch will either go home with him and we'll do a miso ramen again, or if he has dinner plans then we'll polish off the last of the duck.

                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                    It was a very good salad. I should clean out the fridge more frequently. I used the pomelo in the end but I think the grapefruit may have been better - a bit more of a bite. The only thing I really missed was a hit of something salty. Some fried slices of haloumi would have been a good addition.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                      That sounds and looks lovely Frizzle! There is a lentil salad very much along those lines in my near future and I never thought of adding grapefruit but they are fabulous right now so will try it! I have soft but somewhat pungent goat cheese too, how do you reckon that would go?

                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                        Sorry, I only just saw this. I'm not sure about the goat cheese. It's worth a go. I was tending towards haloumi for the salty hit and the crunchy, squeaky texture. In saying that a nice bit of creaminess with the lentils would also be good. I'm just wondering how goat cheese and grapefruit would work together. I've never tried them paired.

                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                          <I'm just wondering how goat cheese and grapefruit would work together.>

                                                                                                                                                                                                                                                                                                          I had them on a salad recently, and it was a nice combo!

                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                            Great to know because I was just pondering that lentil salad again this morning!

                                                                                                                                                                                                                                                                                                  2. made a makeshift curry chicken thing for the Oldster tonight. s/b chicken thighs, sauteed in butter and oil with diced onion, s&p, paprika, added a little flour to make a roux, some chicken broth, a little yellow mustard cuz he likes it, some milk, frozen peas, and then finally just a teensy bit of curry powder. it was nice and creamy and i added in microwaved diced yellow-skin potatoes. he said it was "OK". which i think - i THINK - meant he liked it. the test will be if he'll eat it for lunch tomorrow.

                                                                                                                                                                                                                                                                                                    then my sister and i went out for sushi. mmm... had something i'd never had before - hamachi belly - the most buttery thing EVAH.

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      mc, you are so good to your oldster. :-)

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        thanks LW, that's sweet of you to say. my sister takes so much more of the laboring oar with the cooking, i just do what i can.

                                                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                                                        hamachi belly, be still my heart!!!

                                                                                                                                                                                                                                                                                                      3. Last night was spinach linguini topped with my "Mediterranean Tuna Sauce" & a nice warm baguette on the side.

                                                                                                                                                                                                                                                                                                        Bacardi1 Mediterranean Tuna Sauce

                                                                                                                                                                                                                                                                                                        Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
                                                                                                                                                                                                                                                                                                        Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
                                                                                                                                                                                                                                                                                                        Approximately 10-12 Kalamata olives, pitted & roughly chopped
                                                                                                                                                                                                                                                                                                        1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
                                                                                                                                                                                                                                                                                                        Two large garlic cloves, peeled & chopped
                                                                                                                                                                                                                                                                                                        Approximately ½ cup fresh Italian flat-leaf parsley, chopped
                                                                                                                                                                                                                                                                                                        One or two handfuls of baby arugula
                                                                                                                                                                                                                                                                                                        Juice from ½ a lemon
                                                                                                                                                                                                                                                                                                        Splash of dry white Italian wine (like Pinot Grigio)
                                                                                                                                                                                                                                                                                                        Approximately one teaspoon dried oregano
                                                                                                                                                                                                                                                                                                        Extra-virgin olive oil
                                                                                                                                                                                                                                                                                                        4 tablespoons of butter (or leftover seafood butter**)
                                                                                                                                                                                                                                                                                                        Several dashes of crushed red pepper flakes

                                                                                                                                                                                                                                                                                                        1# of spinach fettuccine or linquini to serve.

                                                                                                                                                                                                                                                                                                        Cook pasta according to package directions & drain.

                                                                                                                                                                                                                                                                                                        Coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

                                                                                                                                                                                                                                                                                                        Add tuna, capers, olives, tomato, & parsley; gently combine & cook for several more minutes. Add in lemon juice, wine, oregano, pepper flakes, & arugula; continue cooking until arugula cooks down & everything is heated through. Gently fold cooked pasta into sauce & serve.

                                                                                                                                                                                                                                                                                                        ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                                                                                                                                                                          This sounds wonderful. And gives me a use for my large jar of caperberries other than garnishing martinis :)

                                                                                                                                                                                                                                                                                                          ETA: Have you posted this recipe other than WFD? Some people, usually I also, don't read it and this sounds so good. I hope you'll consider if you haven't already.

                                                                                                                                                                                                                                                                                                          1. re: Bacardi1

                                                                                                                                                                                                                                                                                                            That sounds so good and is something I can definitely feed to hubby! And I have a ginormous jar of so-so kalamatas from Costco, so this may be the perfect way to use some up!

                                                                                                                                                                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                                                                                                                                                                              I love the sounds of this

                                                                                                                                                                                                                                                                                                              1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                I fixed this tonight and it's INSANELY wonderful. Perfect. On my top something list of best dishes ever. We just kept looking at each other and moaning :) If you haven't posted this elsewhere, may I? Good lord, this is good. Thank you SO much.

                                                                                                                                                                                                                                                                                                                1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                  Bacardi! - I just wanted to tell you that, while I have not made your recipe yet, I did e-mail it to my best friend, who did make it this past weekend, and she and her husband thought it was da bomb!

                                                                                                                                                                                                                                                                                                                2. Snowy night ahead. I am thinking lasagna...maybe veggie? Possibly a nicely roasted chicken? Made Boeuf Bourguignon two nights ago so don't want anything braised tonight.
                                                                                                                                                                                                                                                                                                                  Okay...lasagna, vegetable laden salad and garlic toast. That's WFD tonight! A pear and almond tart from Trader Joe's to be finished too.

                                                                                                                                                                                                                                                                                                                  1. Snow day here today, so I'm "working from home"... which usually never involves much working other than checking my email every hour or so. I should make some big involved dish for dinner, but I have both red pepper pesto pasta and goat cheese chicken leftovers so I should just have those. I have the pasta planned for lunch and the chicken for dinner. We'll see if that sticks :)

                                                                                                                                                                                                                                                                                                                    I miss my SO, I don't like snow shoveling :-P

                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                      I decided to make my own pita bread today, so that will be with dinner with my leftover chicken :)

                                                                                                                                                                                                                                                                                                                    2. I'm making mini lasagnas today. One batch with minced beef for my husband and one batch with green lentils for me. I'm in a baking mood too, so I might have a go at making some brownies to serve warm with ice cream. I'm also thinking cinnamon buns might be in the cards too!

                                                                                                                                                                                                                                                                                                                      1. Last night was an odd-sounding but surprisingly tasty (which was a very good thing as both hubby and I are wavering on this three week thing!). Roasted Veggies and Quinoa. Recipe called for butternut squash and brussel sprouts, but hubby looked at me with huge puppy dog eyes and asked that I sub something else for the sprouts. So i used green beans. Roasted them up, tossed them with cooked quinoa and a "sauce" of garic. chives, parsley, cilantro, cider vinegar and tahini whizzed in the processor until smooth. Served on a bed of baby spinach. Squash was nicely caramelized and tender, beans still had some snap and the sauce had a great zing. Another one to add to the rotation!!

                                                                                                                                                                                                                                                                                                                        Tonight is left over black bean and brown rice patties with more guac and a lettuce, cuke, tomato salad on the side. Easy dinner with the snowstorm coming. Wishing for chili. Or lasagna.

                                                                                                                                                                                                                                                                                                                        1. <Why is it still Winter Edition> ??? Because it's still winter! It won't even be Spring "officially" until March 21st, and in the NorthEast at least (and much of the rest of the country) it may not feel like spring until sometime in April.

                                                                                                                                                                                                                                                                                                                          We're still heavily into soups and stews at our house... :)

                                                                                                                                                                                                                                                                                                                          1. Let's continue here:

                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/891349

                                                                                                                                                                                                                                                                                                                            1. Pan roasted cod Grenobloise, broccoli mousse timbale, pommes gaufrettes.

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                                                hey rjbh20, we moved to the new thread: http://chowhound.chow.com/topics/891349

                                                                                                                                                                                                                                                                                                                                you might want to repost that amazing-sounding dinner there. i'd love to see a recipe for that timbale...

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                  I think rjbh20 is roxlet's husband, and he's posting pictures of the food she was talking about. Some explanation would have been nice but I think that's what the deal is :)

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                    ah, i see. no problem!
                                                                                                                                                                                                                                                                                                                                    that pic is wonderful.

                                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                    It's a broccoli mousse, mc. He winged it, but the original recipe is from a little French bistro in Greenwich Village that we used to live next to. He didn't do the sauce. No wonder dieting is a challenge in my house :)
                                                                                                                                                                                                                                                                                                                                    Mousse de Broccoli a La Ripaille

                                                                                                                                                                                                                                                                                                                                    Large kettle of salted water
                                                                                                                                                                                                                                                                                                                                    3 bunches of broccoli
                                                                                                                                                                                                                                                                                                                                    2 eggs
                                                                                                                                                                                                                                                                                                                                    ½ cup plus 4 tablespoons heavy cream
                                                                                                                                                                                                                                                                                                                                    salt and pepper to taste
                                                                                                                                                                                                                                                                                                                                    1 tablespoon melted butter
                                                                                                                                                                                                                                                                                                                                    2 tablespoons lemon juice
                                                                                                                                                                                                                                                                                                                                    ¼ lb. cold butter

                                                                                                                                                                                                                                                                                                                                    Bring the salted water to a boil. Cut two bunches of broccoli into chunks, discarding the bottoms, and cook them in the salted water for about eight minutes. Rinse them with cold water and drain, then puree them in a food processor or blender. Add the eggs, ½ cup of cream, salt and pepper and mix well. Spread six individual molds with melted butter and divide the mixture into them. Place the molds in a pan of hot water and cook for one hour in a preheated 375 degree oven. Cut little fleurettes from the third bunch of broccoli. Boil for a few minutes, drain and set aside. Reduce the lemon juice in a small pot over a low flame. Add the four tablespoons of heavy cream and bring to a boil. Gradually add the ¼ of cold butter cut into small pieces. Add salt and pepper.

                                                                                                                                                                                                                                                                                                                                    To serve, invert the molds onto individual plates, drizzle with the sauce and decorate with the broccoli fleurettes.

                                                                                                                                                                                                                                                                                                                                    Serves 6

                                                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                                                      I've always wanted to do something like this. Thanks for the instructions.

                                                                                                                                                                                                                                                                                                                                2. oops i did it too - wrong thread.