HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #196 - The Dawn before Daylight Saving Time [OLD]

  • 367
  • Share

Embracing the last few days of justifying a very early dinner, followed by dinner # if need be because it's dark outside. What's for dinner?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Red curry with broccoli, red peppers, and cashews, over brown rice. My goal for the next month is to slim down a little before heading off to Paris (and its fromage)!

    1 Reply
    1. re: aching

      GREEN WITH ENVY!!!!

    2. Also had red curry but with chicken and spinach on the side.

      1. Just hitting a bookmark so I know where to go tomorrow. :-)

        1. Chili and cornbread leftovers.

          My planned lunch/dinner menu for last week looks like a diagram for a football pass-play -- circles and arrows everywhere and some X's as we had a lunch out cancelled, another added, and leftovers for several more meals than I'd expected. I've got a new plan made for the upcoming week. Watch, now I'll not have the leftovers I'm counting on. ;-)

          1 Reply
          1. re: MidwesternerTT

            Yum, one of my favorite winter lunches.

          2. not sure what's up for tomorrow yet. did a lot of grocery shopping today - stupidmart and Trader Joe's, since i had the car at the Oldster's house. i picked up the famous Alsatian Tart, but i'll save that for another night when we are short on time for dinner. also some arancini bites, but ditto on that. I also got the aforementioned (last thread) lamb tips in burgandy sauce, but i stuck those in the freezer too. AND, i bought some cheese tortellinis, as the BF recently expressed his love for them. i'm not sure what kind of sauce i would make for them.... maybe a creamy shroomy sauce? or a nice tomato sauce? i picked up a can of San Marzano tomatoes...i also have a packet of pancetta, as the BF will not be able to ingest his meal without some bit of animal flesh in there....

            9 Replies
            1. re: mariacarmen

              Those cheese tortellinis go with anything really, but I get a variation of this dish: http://www.foodnetwork.com/recipes/ch... at an italian restaurant where my folks live and it's very good. Rich, but good. You could use your pancetta with it instead of the prosciutto.

              1. re: juliejulez

                that sounds great, jj, thanks!

                1. re: mariacarmen

                  MC....if you wish I substitute Asiago for the parmreg, and add the parmreg at the table. This basic prep works great with most filled pastas.

                2. re: juliejulez

                  hey thanks everyone! i let the BF choose the tortellini prep, so he went online and found an Eating Right recipe (we'd had very rich grilled ham and cheese sandwiches i made at 3:30, so he opted for a non-creamy prep).

                  it was a really easy, basic tomato sauce - sauteed a chopped onion (i had leeks that need to be cooked, so used those instead), and i added minced garlic (the recipe didn't call for any!) i also then added a couple handfuls of pancetta, til they crisped up a bit. then a can of tomatoes - i had just purchased a can of San Marzanos - chopped up, and their juice, s&p, let that saute for about 15 mins. off heat, threw in a bunch of chopped basil and voila! in the meantime, i cooked the tortellini for about 4 mins and finished it in the sauce. served with parm regg at the table, and a salad of lettuce, green beans, kalamata olives, and shallots with balsamic.. the pasta was a really light and flavorful dish, very satisfying. i'm fairly certain there will be none left when i wake up.

                   
                  1. re: mariacarmen

                    Looks and sounds great! Way lighter than that cream one :)

                    1. re: mariacarmen

                      Love pasta. That looks nice

                  2. re: mariacarmen

                    My favorite thing with cheese tortellini is to dump them with the boiling water over a colander of baby spinach and toss them around enough to wilt the spinach. Then a TJ red sauce goes over them. The arabiata is good but spicy for some people like Mr Berheenia. He likes the chunky organic marinara.

                    1. re: Berheenia

                      That's a really cool idea!

                      1. re: Berheenia

                        I love the spinach idea. I never know how to use them either so have given up buying them.

                    2. Made a Thai red curry chicken that turned out pretty good. The problem with it? Besides me not having enough basil? I thought it needed more salt, but the husband thought it was oversalted. Oy.

                      It's an after effect of chikungunya, a mosquito-borne disease we had about six or seven years ago. For the year after, our tastebuds told us to add way way more salt to the point that, when his parents were in town, I was forbidden to add salt to the dishes. His mother would salt them instead. This broken saltmeter still creeps up from time to time. This time, it's due to a cold we've both had for the last couple of weeks.

                      22 Replies
                      1. re: LMAshton

                        ay ay ay, that's a bizarre disease! so does it still strike both of you, or just you?

                        1. re: mariacarmen

                          It's a horrible, horrible, horrible disease. And yes, it still strikes both of us, oddly enough.

                          The joint pain and other symptoms that accompanies chikungunya is known to last or recur for years, decades even, with older people. The husband swears the joint pain hit him this cold. I can't tell - I always have joint pain.

                          1. re: LMAshton

                            i just googled it. i'm sorry to hear that LMA - that sound awful. i hope your suffering ends soon.... do the effects tend to lessen over the years, after several episodes, at least, like some other viruses? i guess it depends on age... anyway, i'm sorry for you guys!

                            1. re: mariacarmen

                              Yeah, it ranks right up there with dengue fever for awfulness, although I've heard that chikungunya is more painful than dengue. *shrugs* At any rate, when we had it, all we could do was lie down in a dark room and wait for it to be over. No tv, no movies, no reading, no music - all too painful. Joy, right? :P

                              The salt thing pops up periodically. It seems to hit us when we're sick with something else now. :)

                            2. re: LMAshton

                              Oh, LMA, this sounds horrible! :-(

                              1. re: LindaWhit

                                Yep. :)

                              2. re: LMAshton

                                I see you're in Singapore - is that where you got this nasty thing?

                                1. re: aching

                                  No, we got it when we were in Sri Lanka. Singapore does a fantastic job at keeping the mosquitoes in check. Sri Lanka, not so much.

                            3. re: LMAshton

                              I wonder why we all felt like red curry tonight?

                              1. re: aching

                                I was influenced by all the red curry I read. I meant green curry. I actually made green curry. *sigh*

                                1. re: aching

                                  That was pretty funny. I have a big tub of mae ploy I've been working my way through (it's technically penang curry paste, but I'll be darned if I can tell the difference from red curry; I always thought penang included ground peanuts, but no). I'm sure red curry will be popping up on my menus many more times in the future.

                                  Do you all have any tips for making good curries? I usually end up putting in too many vegetables and it's hard to get them cooked correctly, even attempting to space them out by cook time.

                                  1. re: ChristinaMason

                                    I guess it depends on the curry. For red curry, I like to use red bell pepper and Chinese eggplant. Actually -- scratch that, I love Chinese eggplant in any curry. It just turns into this velvety deliciousness. That obviously goes in first :-)

                                    Other veggies I like in my curries -- sliced onion, green beans, peas, straw mushrooms (ok, not really a veggie), quartered tomatoes.... things like that.

                                    1. re: ChristinaMason

                                      My Sri Lankan mother in law doesn't put multiple types of vegetables in a single curry, usually. There are, of course, a few exceptions, but that's the general rule. And meals usually mean rice, a meat curry, two or three vegetable curries, or a vegetable curry and a sambol or a mallung. That's for non-fancy just the four of us kind of meal. If the brother in law and his family come over (so there are eight of us), it'll be two or three meat curries, four or five vegetable curries, plus a sambol or a mallung thrown in for good measure.

                                      If a vegetable curry contains two or more vegetables, either they cook at roughly the same rate, or they're started in two separate pots and combined (like chilli potatoes), or they're added at different times.

                                      But one thing to keep in mind - it's a lot easier to manage if you've been cooking curries for a long time. American and Canadian dishes tend to not be as complicated as many curries can get. Experience helps, so don't beat yourself up over it. :)

                                      1. re: LMAshton

                                        This helps, thanks! Sometimes less is more, I guess :)

                                        1. re: ChristinaMason

                                          The way she does it, each dish has its own very distinct flavour. And she's big on presentation, so I can't do beets at the same meal as a potato dish and a carrot dish - too many starches. Or I can't do all green vegetables. There has to be a mix of colours, types, flavours. Can't do all coconut-milk based curries, can't do all deep fried. You know what I mean?

                                          So a typical meal might be a spicy curried chicken (in her kitchen, the meat dish is always the spiciest), a chilli potato, a gotakola sambol (gotakola is a leafy green and the sambol means it's mixed with freshly grated coconut, maldive fish, shallots, chillies, lime juice, and salt), and perhaps a curried okra in coconut milk. Okay, so that would be two green dishes... She's better at this mix and match thing than I am... :) But flavour wise, this is quite a variety.

                                          Another typical meal might be a curried beef, a curd sambol (curd, similar to yoghurt, with sliced onion, chllies, tomatoes), a beet curry (in a very small amount of coconut milk), some kind of leafy green done as a mallung (which means cooked with freshly shredded coconut and spices), and maybe a jack curry in a thick coconut milk sauce. Another one with a very wide variety of flavours.

                                          Sri Lankan, and Indian, for that matter, dishes are very flavourful. Varying amounts of spice levels, but always very very flavourful.

                                          1. re: LMAshton

                                            I'm salivating reading all of that. I find the whole menu planning thing fascinating. It's not something that comes easily to me.

                                            1. re: Frizzle

                                              Me, either. My mother in law is a fantastic cook. She could, if she wanted to, open her own restaurant. And I salivate at her food, too. I'm also incredibly lucky that she taught me her recipes. Incredibly lucky.

                                            2. re: LMAshton

                                              Impressive!

                                    2. re: LMAshton

                                      Sorry to hear about the chikungunya. I have an illness myself that keeps cropping back up so I can somewhat relate. It is awful to be held hostage by an illness. Here's to hoping you both shake the symptoms completely. Good luck, sincerely.

                                      1. re: suzigirl

                                        I'm otherwise chronically ill, so, yeah, I hear you. And wish you the same good luck. :)

                                        The joint part I'll never know if it's my genetic collagen defect or if it's the afteraffects of the chikungunya. But the salt thing? Weirdest. Side effect. Ever.

                                        1. re: LMAshton

                                          That is truly a strange side effect. It would be a bad thing for me because i also have HBP and the last thing I need is to much salt. Here's to our attempt at good health.

                                          1. re: suzigirl

                                            Oy, yeah, that would be bad. It's not bad for me - I have low blood pressure and have to make sure I take in enough salt. Which, honestly, is sometimes a problem. I actually walk around with a hydration packet in my purse in case of dehydration emergency. Living in a tropical climate doesn't help. :)

                                    3. Spent almost 6 hours on the road today so wanted something very quick and very easy tonight.

                                      Ham, lettuce, egg, and tomato rolls.

                                       
                                      7 Replies
                                      1. re: hannaone

                                        wow- how is the egg in that, hard boiled? chopped up or sliced? i'm totally intrigued - nice non-carby fast and tasty meal!

                                        1. re: mariacarmen

                                          Just whipped a couple eggs together, poured into the skillet and cooked just until the top began to set. Flipped and cooked another thirty seconds then sliced the sheet into strips.

                                          1. re: hannaone

                                            ah, like an omelet, like tamago. thanks.

                                            1. re: mariacarmen

                                              Separating the whites and yolks, cooking each in a sheet then slicing into long thin strips also makes a great garnish for soups, salads, stews, and other dishes like stir fried noodles.

                                        2. re: hannaone

                                          I often host or attend pot luck meals. This would be nice for something informal. I have done green beans, dipped in balsamic, and wrapped in prosciutto, which was suggested by Nigella Lawson in How to eat, but this sounds like a crowd pleaser too.

                                          1. re: limoen

                                            When I was in the military overseas we had limited availability of foods and snacks for game days (namely superbowl). Couldn't get the makin's for hot wings or other traditional snacks, and didn't have any way to cook them up in the barracks in any case. There was a plentiful supply of frozen luncheon meats and Kraft cheese though, and we could get lots of fresh greens and eggs from the Korean market, so we made do with a smuggled in hot plate and what we could put together easily.
                                            Since then I have continued to make these and a few other "make do" creations with good results for parties, pot lucks, and other informal gatherings.

                                          2. re: hannaone

                                            This is incredibly like a recipe that a Dutch friend used to make, except instead of lettuce, white asparagus was used. Lovely.

                                          3. Bolognese over homemade pappardelle here tonight. If I have time, I'm also planning to make a coconut cake.

                                            1 Reply
                                            1. re: Njchicaa

                                              That must be one of my favorite meals ever. Sigh.

                                            2. We had a couple of dishes from the COTM. The bloke did the honours again. Stir fried cabbage with dried shrimp (he skipped the shrimp on his) and wontons in a lovely chilli oil sauce.
                                              I've yet to write them up in the COTM threads. Both were ok but the filling for the wontons was a little dry, I should have bought the fatty pork mince. We also didn't have the pan hot enough for the stir fried cabbage. It just turned into a limp mess. Oh well.

                                              On a positive note, the bloke can now shape wontons very well. I'm most impressed.

                                               
                                               
                                              2 Replies
                                              1. re: Frizzle

                                                Again Frizzle, absolutely lovely and drool-inducing pics! I adore dumplings and yours look outstanding. The bloke did well indeed!

                                                1. re: Frizzle

                                                  oh, i just finished dinner, and i want all that right now!

                                                2. Last night, baked ham, mashed potatoes, and a spinach/artichoke gratin. No great ideas for tonight and I have class until 5 so maybe red curry.

                                                  4 Replies
                                                  1. re: tcamp

                                                    <spinach/artichoke gratin>

                                                    That sounds very nice. How do you make it? I'm on a gratin kick.

                                                    1. re: ChristinaMason

                                                      The recipe was from Vegetable Dishes I Can't Live Without by Mollie Katzen. Here is a slightly modified version:

                                                      http://maresfoodandfun.blogspot.com/2...

                                                      I used a Trader Joe's 12 oz. pkg of frozen baby artichokes, chopped. And I had some goat cheese that needed using up so I tossed that in the spinach/artichoke mixture. Added calories, sure, but tasted great.

                                                      1. re: tcamp

                                                        Great, thank you :)

                                                        1. re: tcamp

                                                          ooh i have those artichokes in my freezer! going to have to try this.

                                                    2. I woke up knowing what dinner was going to be tonight - Hamburger Stroganoff. One of the first recipes I made for myself when I moved out on my own - from one of those old General Mills recipe cards from the 1970s. Although I've tweaked the bejeezus out of it to make it more to my taste 30+ years later. :-) I'll use a few of the hamburgers I bought yesterday.

                                                      Sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. When it's all browned, add a couple Tbsp. of flour or so to the meat/veggie mix, depending on how much ground beef you're cooking (up to 1/4 cup flour), and continue "browning" a bit. Then add a half-can of condensed cream of mushroom soup (frozen from the last time I made this) and some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed, which it always is).

                                                      Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat.

                                                      Serve over egg noodles with peas on top and a sprinkle of paprika.

                                                      2 Replies
                                                      1. re: LindaWhit

                                                        Mmm Linda that dish brings back memories! A friend of mine's Mom used to make this and used to add peas. I loved it so. Alas, when I told my Mom about it, she opted for the convenience of Hamburger Helper and of course, it didn't taste anything like the original. Especially because she insisted on cooking just about everything in her beloved electric frying pan! I taught myself to cook as a defence mechanism!

                                                        1. re: Breadcrumbs

                                                          I had friend whose mom always made that too. Memories of sleepovers and the Love Boat!

                                                      2. My dinner last night a was huge success-3 chile dusted shrimp and black bean, corn and tomato salad. So much so that I have no leftovers!! Boo hoo.

                                                        Now I need to come up with something for tonight. Might need to make curry after all the talk here.

                                                        1. Yesterday being Theodor Geisel's (aka "Dr. Seuss") birthday, I made my "Green Eggs & Ham Frittata" for dinner. Served with a green salad & a fresh baguette from a local farm store.

                                                          1 Reply
                                                          1. re: Bacardi1

                                                            nice! wish you had a picture of that!

                                                          2. Meat loaf in the oven for tomorrow night, Coq Au Vin on top of the stove. Along side, wild rice with dried cranberries and walnuts, some roasted peppers and zucchini, (which are in the oven under the meatloaf), a bottle of Argentine Malbec , and some baguette I picked up at a local French bakery.

                                                            In the chicken I will use three different types of mushrooms, crimini, white and portabellas (small portobellos)...The only tweeking I did of this old tried and true dish was to first dredge the chciken in some seasoned flour, to develope a nice fond from the skin on , bone in breasts.......Sunday dinner smells good!

                                                            2 Replies
                                                            1. re: PHREDDY

                                                              sounds heavenly

                                                              1. re: PHREDDY

                                                                Coq au vin sounds great. Good call on the wine. All that and a meat loaf, too?
                                                                Well done!

                                                              2. Tonight I'm making a pasta dish with farfalle, mixing in roasted broccoli, chicken, goat cheese (mixed w/ a bit of pasta water to make more of a sauce), and sundried tomatoes.

                                                                1. I have most of a package of goat cheese left from entertaining earlier this week, so I think I'll make a recipe from the goat cheese thread juliejulez recently started. It calls for layering sauteed chicken and eggplant with spicy marinara (a jar of which I just happen to have open) and topping with goat cheese and baking. Will probably throw in some fresh marjoram, thyme, and rosemary that I have on hand as well. Probably cauliflower, riced or mashed, on the side. We eat a lot of cauli lately, lol. I also have half an acorn squash I could roast up.

                                                                  2 Replies
                                                                  1. re: ChristinaMason

                                                                    That sounds very nice. Please let us know how it turns out.

                                                                    1. re: Frizzle

                                                                      I liked this. Much depends on the red sauce you use, I think. I combined two partial jars of marinara (one sweet basil, the other arrabiata) with half an onion sauteed in butter, several bay leaves, about a cup of tomato puree, a few Tbsp. of tomato paste, red pepper flake and Aleppo pepper, ground black pepper, a splash of red wine, and lots of fresh parsley, thyme, marjoram, and rosemary. We cut the chicken breasts into thin cutlets, pounded and sauteed them, cut them into strips and layered them in a large baking dish with sauteed eggplant slices and sauce and topped with crumbled cheese.

                                                                      If I make this dish again, I think I'll try these as "stacks" rather than a proper casserole: a thick sauteed slice of eggplant, a whole chicken cutlet, spicy marinara, and a full round of goat cheese on top. That would make for a nice presentation.

                                                                  2. As this thread will not last more than a few days, the title is mostly irrelevant...... DST is not until next Monday....

                                                                    32 Replies
                                                                    1. re: Dirtywextraolives

                                                                      You really have an issue with these threads don't you? ;)

                                                                      1. re: Dirtywextraolives

                                                                        I'm confused about what the problem is here. Are you asking everyone to post less so you can keep up? I don't see how whether the posts are in one thread or split between two ultimately makes much of a difference if you're saying you don't have time to read hundreds of posts anyway. Not trying to be snarky, but I can see you're upset and am trying to understand what you think might make it better.

                                                                        1. re: ChristinaMason

                                                                          If you saw DWEO in the last thread, it might shed some light on the foregoing......families leave little time for leisure....

                                                                          Certainly it is something I understand only too well..

                                                                          1. re: PHREDDY

                                                                            Oh, yes, I can definitely relate, especially when work and other obligations make for lots of quick, unplanned meals, leftovers, and meals out and not much time for internet surfing. But although I "get" the frustration, I'm still not really clear on what we Hounds can do to make things better.

                                                                            1. re: ChristinaMason

                                                                              Exactly. I can sympathize as I have a family, two dogs and work full time. Your (general your) priorities are what you make them and while it would be nice if the world had the same ones the reality is it doesn't.

                                                                              Getting upset because you can't keep up with a message board, especially one thats just about dinner, seems like a colossal waste of time and energy, especially in light of the fact that energy and time are at a premium for DWEO.

                                                                              And getting snarky about the thread title seems like sour grapes…

                                                                              1. re: ChristinaMason

                                                                                Sorry if it sounded snarky, I was actually putting a placeholder on the thread before it was finished in two days, in case I'm not cooking tonight, and responding to the title was my lame attempt at sarcasm.

                                                                                And I do appreciate the concern some of you have shown, it's very sweet of you. But no, I am not expecting anything for the other posters to do to make me feel better, just venting. I'll keep my personal thoughts to myself in the future, thanks.

                                                                                1. re: Dirtywextraolives

                                                                                  It's all good. Just glad you're here!

                                                                            2. re: ChristinaMason

                                                                              Agreed. Regardless of how *long* a thread is (300 or 400), there is still going to be the same number of posts on this and the following one.

                                                                              1. re: LindaWhit

                                                                                Maybe you didn't catch my response to Christina just above yours, but I explained I was just *venting* and not expecting anyone to *fix* it for me...... I was feeling frustrated as it is hard to follow along at times, when you're interested in what everyone is making, but don't have the time to read all about their dinners as the threads fly by so fast. Playing catch up all the time is getting tiresome. Anyway, as I stated, I'll keep my personal thoughts out of it.

                                                                                1. re: Dirtywextraolives

                                                                                  I did catch it after I posted my response to Christina. I understand it can be frustrating as this thread moves very quickly, but the number of posts is going to be the same no matter how long we let the thread go on. But you don't *have* to read everything (although I also understand the desire to do so).

                                                                                  1. re: Dirtywextraolives

                                                                                    dweo, you don't need to keep your thoughts to yourself - if there is/was a way that we could fix this (and i know that you're not asking for that now, just venting), we all would want to, especially if it benefited all, or many, who are in the same situation as you - and believe me, there are many. a year or more ago we began starting new threads at 300 posts, as it was pretty unwieldy when it got above that mark. that number has been working for most posters for awhile now, and it's only since we've had so many (happily, and very welcome!) newcomers posting here that the thread hits 300 so quickly, sometimes in a couple of days.

                                                                                    But Linda's right (and i did see your post as well) - it's not going to change much as the number of posts remains the same no matter which thread you're on.

                                                                                    But please don't feel we all, as a little community, which includes you, wouldn't listen, or consider, anyone's suggestion, and act on it, if the majority seemed to agree with it.

                                                                                    i hope to see you on here as much as possible!

                                                                                    1. re: mariacarmen

                                                                                      I think if we all had an IPhone it would level the playing field- wishfull thinking.lol I have a "smart phone' better known as 'my stupid phone,' because it lets me lurk but I can't post and I get all the newer messages first and then only when it decides to load. I do most of my posting from the old brick and mortar laptop in the kitchen so I often get into a discussion after it's been rehashed to death. That said I still love this group and everyone's posts are funny and yummy and maybe technology will catch up with me too someday and I'll learn how to type with my thumbs.

                                                                                      1. re: Berheenia

                                                                                        I have an iphone but I hate reading the boards when I'm on it. I just got the phone in December and my typing skills on it are very dismal...whereas on a computer I'm at 100wpm... too frustrating so I just wait til I'm at a computer :)

                                                                                        1. re: juliejulez

                                                                                          Just had a flash of brilliance, which happens so rarely these days..... If we ( and i mean ALL of us, i am not singling anyone out) weren't so chatty about our health problems, pets, significant others/children/grandchildren, weather, TV and movies, etc. maybe, just maybe our threads would last more than two or three days..... Just a thought. Gotta say, though I love how a bunch of you seriously put your heads together to discuss this and offer support or solutions..... Anyway, just my two cents.

                                                                                          1. re: Dirtywextraolives

                                                                                            I think the how and why has a lot to do with the *what* we're all cooking.

                                                                                            1. re: weezieduzzit

                                                                                              Of course it does! Not saying we can't narrate or fill in with some backstory. But when there's multiple responses about one's pet, for example, it just seems over the top, superfluous and like we are taking advantage, that's all.

                                                                                              1. re: Dirtywextraolives

                                                                                                well, it's true, this is a chatty thread, but i for one like it because of that, and because of how different it is from the other threads and boards on CH. and the mods give this thread a little leeway because we mostly seem to enjoy the chatting. they do cut us off occasionally when we get TOO into our cat talk, or off topic too long.... i would really not like to lose the flavor of this thread. there is a reason we have a thread that is almost 200 editions long, and only the last 15 or so were because of so many new people.

                                                                                                1. re: mariacarmen

                                                                                                  Wow...I just had the chance to read all of this thread because I don't always post everyday but I, for one, love to go back and read about everyone's day or meals in detail (in fact, the more detail, the more inspiring) I've been on this thread at least two years, the reason I took to it was because of the warm people here, it's more like a neighborhood and honestly, if it were to change and become more basic like the other threads, I might be the one to not come back.

                                                                                                  I like that I can post every day, or if I'm away for a couple of weeks, when I come back I can fall right back in and still feel welcome. Everyone has other things going on in their lives and that's why the older threads that you might not get the chance to read as they're being written are here to go back at your convenience and catch up or not.

                                                                                                  The defination of "chatty"
                                                                                                  is speaking in a infomal, lively and friendly way; nothing wrong with that... Seriously, I can't believe this type of nonsense came up here.

                                                                                                2. re: Dirtywextraolives

                                                                                                  For me that is the fun of this thread and I don't think it'd be as good if it were "just" about the meals. It is what it is...

                                                                                                  1. re: fldhkybnva

                                                                                                    I agree that is the fun of it too, except that y'all can't handle more than 300 posts, so not sure why we wouldn't want to consider keeping our chatty selves at bay until after we have approx 300 posts about the topic of the thread?! Then we can chat all we want about our dogs and illnesses, ad nauseum.

                                                                                                    Back when I was a lurker and not a poster, I remember a big to-do about a group of Hounds who wanted to post pics along with their posts about their dinners, and quite a few of you got all up in arms about it, claiming they (the pic posters) were trying to take over, took up too much space/took too long to load or something like that..... I know a few of said Hounds now refuse to post on this thread, and some have even stopped posting on CH all together. Now obviously, they are entitled to do as they wish. But seems to me you might enjoy a wider readership & participation if it weren't so cliquey. Again, just my thoughts........

                                                                                                    1. re: Dirtywextraolives

                                                                                                      . (never mind, this is getting waaaayyyy too serious for an internet message board....)

                                                                                                      1. re: Dirtywextraolives

                                                                                                        that was a bit of a dark time, and i think we've collectively gotten a little more accepting, of newcomers and their ways, to the betterment of the group. i don't view it as cliquey though others may have felt that way in the past (i remember when i first started posting here - i felt like an outsider but that feeling was quickly dispersed by everyone's encouragement), and i'm truly sorry about that. i'm actually still pretty close friends, offline, with quite a few of those who left, and it certainly was their choice to leave if they didn't enjoy their experience. But as I've told them, i still really enjoy it here, and especially this thread. the fact that we have so many new people chiming in, who are heartily welcomed, and who say they feel welcomed, i think speaks against the cliquey critique.

                                                                                                        1. re: mariacarmen

                                                                                                          <the fact that we have so many new people chiming in, who are heartily welcomed, and who say they feel welcomed, i think speaks against the cliquey critique.>

                                                                                                          I second that. And to any "lurkers" reading along---if you would like to chime in, please do---don't hesitate to share if you want to! As for myself, I may not immediately or always comment on a new posters' meal (or anyone else's, for that matter), but I value your participation and really, the more the merrier at this table. It's great to get new posters, especially those who don't just comment once and disappear, but who go on to share little bits of their lives and kitchens with us on a regular basis. I think the success of this thread (one of the longest-running, most-prolific, and most-read recurring conversations on CH) has to do with the consistency and flexibility of longtime posters together with the verve and fresh voices of newbies. And like any other community, it may take a little while to learn ropes or fit in; that's OK. If we're not a melting pot, we're a tossed salad, to borrow that tired cliche from after-school multicultural specials.

                                                                                                          1. re: ChristinaMason

                                                                                                            Ditto this. I was a lurker for a long time and have only felt welcomed since I have started to contribute. I think it's great also over several threads that you remember comments and discussions. For example, my Cordon Bleu night on Saturday which failed triggered a memory of another member's failed dish a few days earlier and we had a little bonding sharing moment which made me feel a bit better about my horrendous dinner.

                                                                                                            1. re: ChristinaMason

                                                                                                              Here here! Nice comments..... agree:)

                                                                                                            2. re: mariacarmen

                                                                                                              "the fact that we have so many new people chiming in, who are heartily welcomed, and who say they feel welcomed, i think speaks against the cliquey critique."
                                                                                                              ~~~~~~~~~~

                                                                                                              I've seen more new names posting on the WFD threads in the past two months than ever, so I agree to the non-cliqueyness of the thread.

                                                                                                              Yes, there are some of us who have been here since the beginning (back when it was started by someone who is no longer on CH) but it's always been given the ability by the Mods to be a bit looser in structure. I like that about these threads. It makes it more like a neighborhood coffee klatch. That's not to everyone's tastes, I understand that.

                                                                                                              As for the pictures issues from awhile back? I think what some people where objecting to was the posting of 10-12 pictures showing prep, cooking, final product, as if it were someone's personal blog. For some with slower connections, waiting for that many pictures to load (in several posts within a thread) was the issue.

                                                                                                              I continue to enjoy the thread, even if I'm not cooking every day and don't contribute to it every day with a new dinner I've cooked. But I also understand it's not for everyone.

                                                                                                              1. re: LindaWhit

                                                                                                                Well said, Linda, and you are absolutely right about the many, many photos of everything from ingredient, to prep, to finished product. That along with the breathless compliments that followed became very irritating. People took it very personally when there were complaints about that. Some of the oohing and aahing over great meals should happen, but I personally think that there should be a "like" button because much of the speed at which these threads go by is as a result of the many compliments we rightfully extend to each other for the delicious meals that are produced by this outstanding group.

                                                                                                                1. re: roxlet

                                                                                                                  I wish we had a "like" as well!

                                                                                                              2. re: mariacarmen

                                                                                                                As someone who has participated in these threads since the beginning and joined in some of the chatting, I understand why others may perceive us to be a bit cliquey. In a thread as social as this one, our personal relationships are quite evident. Some posters appear to have cadres of supporters. Others have their vocal fans. And the more gregarious talk amongst themselves with the ease of old friends. For the newbie, finding a place to join in can be as daunting as entering a masked ball to find a room socializing amongst itself. Certainly many of us are quite welcoming of newcomers, but those who may not be able to read long threads in their entirety are liable to miss out on the personal tidbits that become the bonding glue of friendship in kaffeeklatsch conversations downthread. It is not purposefully exclusionary, but it can have that effect.

                                                                                                                I'm not much of a cybersocializer, but I understand how and why these relationships can be rewarding so I generally just go about my business. But I can sympathize with DWEO when one comes onto this thread for inspiration, and finds it challenging to sift for recipes. From a purely culinary perspective, it can appear that this thread is a lot more cheering than inspiring, which is not to say that is a bad thing. But as someone prone to swiping through long threads on my busy days (which too often seem to be every day!), I have to hope no one thinks me cold for not joining you at table for your conversations or missing out on the details others more readily remember. The personal feel of this thread can be uplifting for some, but it can also be cause for some posters to react personally. And some of that unpleasantness combined with other reasons I mentioned can discourage my participation at times, though I recognize the value of this thread's unique character for others.

                                                                                                              3. re: Dirtywextraolives

                                                                                                                As before, it is what it is. I'm not sure what to say it seems that many enjoy it so why change it. If you don't then like I don't enjoy other threads then I don't visit them.

                                                                                                                1. re: fldhkybnva

                                                                                                                  Folks, we've tried to let this discussion about the discussion continue, even though it's really off-topic for this thread, but it's getting pretty personal as it goes on. We've removed a number of recent posts.

                                                                                                                  From a mod perspective, some general chatter mixed in with food is fine, though we hope that people will focus on the food itself with the personal stuff as more of an aside. But we largely don't moderate these threads unless things get way off track and we start to get major complaints.

                                                                                                                  We don't want to lock this thread in case anyone wants to discuss any of the other subjects being talked about here, but we'd ask that everyone let this particular discussion go.

                                                                                                                  If you really feel more discussion is needed, please start a (friendly) discussion on Site Talk to continue it.

                                                                                                                  Thanks.

                                                                                                        2. re: Dirtywextraolives

                                                                                                          I'm as "guilty" of being as chatty as the next poster about matters on a tangent to the strict discussion of "what's for dinner". It's because I'm not a person who eats to live - of course, something inherent to just about everyone who posts to a food board.

                                                                                                          Our meals are often chosen because of that tangent reason or enjoyed because of it. It's important (to me) to mention that I'm enjoying the first of the English asparagus, or that there wasa great Cheshire cheese at the farmers market or, indeed, that we're just having my favourite lamb chops because I'd been fasting for a day.

                                                                                                          Do I expect everyone to read every post I make? No, of course not. Do I read every post on every WFD thread? No, I'm afraid I don't. Does that lessen my enjoyment or learning experience? No, I don;t believe it does.

                                                                                          2. Tonight will be roasted leg of lamb perhaps with shrimp because I'm jonesing for them but kind of an odd pair and not sure what I'll do with the shrimp.

                                                                                            8 Replies
                                                                                            1. re: fldhkybnva

                                                                                              Yum on both, fldh!

                                                                                              1. re: fldhkybnva

                                                                                                The leg of lamb went well - vindication for that horrendous chicken cordon bleu last night. Whenever I have lamb I always remind myself that I should have it more often but someone I rarely do. With my habit for grass fed beef and seafood, it's a $ steal, easy to prepare and delicious.

                                                                                                 
                                                                                                 
                                                                                                1. re: fldhkybnva

                                                                                                  Nice, that looks great! I've been craving lamb...not in the budget until after payday!

                                                                                                  1. re: ChristinaMason

                                                                                                    Unfortunate, I find it can be pretty reasonable at many stores in my area especially for shoulder and leg cuts but I hope you are soon to enjoy a lovely lamb dinner when some bucks hit the bank.

                                                                                                  2. re: fldhkybnva

                                                                                                    Looks beautiful!

                                                                                                    1. re: Dirtywextraolives

                                                                                                      Thank you. I love the flavor of lamb but perhaps I'll try a more flavor marinade next time.

                                                                                                    2. re: fldhkybnva

                                                                                                      My bf and i are jealous. That looks wonderful

                                                                                                      1. re: suzigirl

                                                                                                        Thanks, it was great.

                                                                                                  3. So here are some pics from last night's porkapalooza.

                                                                                                    The pork came out perfectly, fork-tender and delicious. I amped up the cayenne part of the rub, which gave it a nice tingle. The ginger-scallion-sauce worked well with it, even though I was a bit worried whether the flavors might clash with the fennel seeds in the rub.

                                                                                                    The butter lettuce with April Bloomfield's lemon-caper-dressing was fantastic, and gone quickly, as was the cole slaw.

                                                                                                    And as you can see, there wasn't a helluvalot of pork leftover, either.

                                                                                                    I'll say 8 people did a pretty damn good job (almost) finishing off 9 lbs. of pork plus sides.

                                                                                                    That dressing is a keeper, btw. Can't wait to make it again.

                                                                                                    Going to an afternoon show to see the brilliant, Boston-based combo Lake Street Dive at a local venue known for its ales (none of which I like) and local food (none of which has impressed me so far, save for the fries, perhaps) -- so I'm hoping to convince our friends to have Sichuan for dinner :-)

                                                                                                    Fingers crossed.

                                                                                                     
                                                                                                     
                                                                                                     
                                                                                                    16 Replies
                                                                                                    1. re: linguafood

                                                                                                      Wow. That's a lovely piece of meat. I can't believe that eight of you killed the whole thing. Well done. ;)

                                                                                                      1. re: linguafood

                                                                                                        Looks great. The empty platter says it all.
                                                                                                        Well done.

                                                                                                        1. re: linguafood

                                                                                                          Sounds like such a great meal. I want to try that dressing, although I'm horrible at segmenting fruit.

                                                                                                          1. re: ChristinaMason

                                                                                                            It is a *massive* pita, but worth the effort. I don't think the same lemoniness would be achieved with just the juice, or the addition of zest (as some people in the comment section of the recipe page suggest).

                                                                                                            I honestly can't wait to make it again, maybe as soon as next week.

                                                                                                            1. re: linguafood

                                                                                                              I just got lemon and capers.

                                                                                                              1. re: suzigirl

                                                                                                                Woot! It's also not nearly as much of a PITA when one bothers to finally sharpen one's knives :-)

                                                                                                                1. re: linguafood

                                                                                                                  Lol. I bet. I am having puttanesca so i am not making the dressing tonight. But tomorrow for sure.

                                                                                                                  1. re: linguafood

                                                                                                                    hah! good to know.

                                                                                                                    http://food52.com/recipes/16940-april...

                                                                                                                    ok, i finally actually read the recipe - totally my kind of dressing. i'll try this out soon.

                                                                                                            2. re: linguafood

                                                                                                              I. Love. That. Dressing. Wonderful. I bet it complemented the fatty pork perfectly.

                                                                                                              1. re: Dirtywextraolives

                                                                                                                It did. I only wish we had had even more of that salad :-)

                                                                                                                This was three bags of butter lettuce, but I eat a lot salad, and could've easily put away another couple bags with the help of the others.

                                                                                                                1. re: linguafood

                                                                                                                  Isn't it wild how butter lettuce, which I always pegged as a delicate green, can stand up to such assertive dressings, unlike other delicate greens? A favorite hang of ours serves a butter lettuce salad with a mustard vinaigrette, and I crave it constantly. I will be making that lemon-caper dressing for butter lettuce this week, now. Thanks for the reminder!

                                                                                                                2. re: Dirtywextraolives

                                                                                                                  I just pinned the recipe for that dressing so I will remember to make it. It sounds delish!

                                                                                                                3. re: linguafood

                                                                                                                  I just Googled that dressing. Yum. Just yum. I have to try that.

                                                                                                                  1. re: suzigirl

                                                                                                                    Me too, suziegirl - MUST make that. Thanks for the reminder Lingua - I remember some discussion of that dressing a while back - maybe here, or maybe I read it on Food52...

                                                                                                                    1. re: gingershelley

                                                                                                                      I just made it again right now to be served with butter lettuce as a side for (not nearly fatty enuff) pork loin chops. At least they're brining....

                                                                                                                  2. re: linguafood

                                                                                                                    yum yum yum. that looks freaking amazing.

                                                                                                                  3. We are repurposing a bunch of leftovers today.

                                                                                                                    Brunch was fresh-squeezed orange juice, house-made duck hash topped with a poached egg and a bottle of California sparkling wine (J) to wash it all down.

                                                                                                                    Lobster bisque is on the menu for tonight. Deb pulled carcasses and lobster stock from the freezer and is religiously following Jasper White's recipe. There is plenty of meat left over from Friday's supper. This is a time-consuming process but the end result is so worth it. Deb repurposed some smoked salmon into salmon mousse and that will serve as pre-bisque nibbles. A small green salad will be the finishing course. Wine TBD.

                                                                                                                    17 Replies
                                                                                                                    1. re: steve h.

                                                                                                                      What a decadent day of eating. Color me jealous

                                                                                                                      1. re: suzigirl

                                                                                                                        Hi suzigirl,

                                                                                                                        Winter is slinking out the back door. Time to get it in gear and feel good.

                                                                                                                        Cheers.

                                                                                                                        1. re: steve h.

                                                                                                                          I would feel good eating that. In fact, unless you're allergic or a fool, anyone would feel good eating that.

                                                                                                                          1. re: suzigirl

                                                                                                                            Thanks. I'm really not fond of winter. Sunlight and warmer temperatures help me shake off the dross and get busy.

                                                                                                                            1. re: steve h.

                                                                                                                              I'm not fond of winter either. Thus the reason I live in Florida.

                                                                                                                              1. re: steve h.

                                                                                                                                Same here. Can't wait for good produce!

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  Me too...I have two farm stores near my house (one advantage of living in the boonies) and I'm just waiting for them to re-open! I'm also going to start a container garden in my yard this year, my first ever, but I have a black thumb so I'm not counting on much from that haha

                                                                                                                                  1. re: juliejulez

                                                                                                                                    juliejulez, I have a black and shriveled thumb, too, but I've had success growing herbs with Earth Box: http://earthbox.com/index.php/earthbo...

                                                                                                                                    It's really perfect for gardening dummies like me.

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Awesome, thank you! That is nice that it gives you everything you need to get it going.

                                                                                                                        2. re: steve h.

                                                                                                                          SteveH,
                                                                                                                          No baseball, no football, just some delicious leftovers....and what is on the plasma?

                                                                                                                          Mrs. Phreddy prepared some shrimp ceviche....to have before my Coq Au Vin...that I made this morning....

                                                                                                                          The Malbec is flowing...Happy Sunday!

                                                                                                                          1. re: PHREDDY

                                                                                                                            Howdy PHREDDY,

                                                                                                                            Sounds like you are living (and eating) large.

                                                                                                                            Yanks are stinking up the Grapefruit League, Giants are in cap hell but in Reese we trust.

                                                                                                                            Top Gear (BBC version) is on the plasma.

                                                                                                                            Happy Sunday!

                                                                                                                          2. re: steve h.

                                                                                                                            Sounds so decadent!

                                                                                                                            1. re: LindaWhit

                                                                                                                              Over the top decadent.

                                                                                                                              I still have some duck, lobster and bisque left over.

                                                                                                                            2. re: steve h.

                                                                                                                              hah - i started reading your post, not realizing for a split second it was you, steve h., and not having seen the replies, and marveled at the duck hash/sparkling wine combo (who else is doing a great brunch besides steve, i wondered?) and then got to the lobster bisque portion, and immediately realized it was you. Two fantastically decadent-sounding meals in one day - who else would it be? you two know how to live.

                                                                                                                              1. re: mariacarmen

                                                                                                                                Thanks. Sometimes the food planets line up just right.

                                                                                                                              2. re: steve h.

                                                                                                                                Nice day of eating at Chez Steve - and kudos to Deb for that bisque.... I should make a version of that with Dungeness before the quality declines next month.

                                                                                                                                1. re: gingershelley

                                                                                                                                  Crab bisque sounds great. Don't forget the wine.

                                                                                                                              3. Roasting a cut up whole chicken fryer with olive oil, salt, garlic, fresh ground pepper and herbs de provence. Making stuffing with mushrooms and a bag of sauteed baby spinach. Pan gravy with the drippings.

                                                                                                                                The leftover chicken will be made into chicken pot pie tomorrow.

                                                                                                                                2 Replies
                                                                                                                                1. re: mrsbuffer

                                                                                                                                  Roasted chicken - probably one of the world's best foods.

                                                                                                                                  1. re: mrsbuffer

                                                                                                                                    that sounds delicious!

                                                                                                                                    everyone's dinners are making me so hungry! the tortellinis were great but i guess not enough!

                                                                                                                                  2. Simple and easy again today after prepping cabbage and radish for kimchi.

                                                                                                                                    Korean Ramen with egg.

                                                                                                                                     
                                                                                                                                     
                                                                                                                                     
                                                                                                                                    1 Reply
                                                                                                                                    1. re: hannaone

                                                                                                                                      put an egg in it - that's my motto (or it should be) - for just about anything. looks great.

                                                                                                                                    2. I am taking a page from roxlets Playbook and riffing it tonight. I am going to make turkey pot pie Ala suzi. Turkey from thanksgiving, celery,onions,carrots and peas in a thickened chicken broth. Here's where I take the turn. I am making a cornbread topping to carefully spoon over and bake(I suck at biscuits and haven't the time now to experiment with the instructions). Pop it in the oven and start chopping up veggies for a marinated salad of tomatoes, Kirby cukes from the garden, red peppers,also from the garden, scallion whites and sugar snaps in a balsamic viniagrette. Cross your fingers that the cornbread stays put. I skipped some water and added extra butter to keep it moist.

                                                                                                                                      7 Replies
                                                                                                                                      1. re: suzigirl

                                                                                                                                        Happy with the outcome. A little weird because it is usually a pie crust from the freezer section or canned buscuits(I know,gasp. Do I have to give back my southern card?), but it was different. If i do it again I would include shredded cheddar in the cornbread batter or on top towards the end of cooking. Overall, a repeat on the menu.

                                                                                                                                        1. re: suzigirl

                                                                                                                                          I think that sounds delicious. I prefer cornbread over biscuits anyway.

                                                                                                                                          1. re: juliejulez

                                                                                                                                            Thank you. I love both

                                                                                                                                          2. re: suzigirl

                                                                                                                                            Sounds good. I'd eat that. Cheddar cornbread on top of cottage pie would be awfully nice, too.

                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              That's a good idea. I think I will try that.

                                                                                                                                          3. re: suzigirl

                                                                                                                                            Mmmm. How was it?

                                                                                                                                            1. re: roxlet

                                                                                                                                              I liked it. It will go in the rotation. But next time it needs cheese

                                                                                                                                          4. Grilled teriyaki chicken sandwiches with pineapple, provolone (usually use swiss or jack), tomato, avocado (only on mine), lettuce, red onion, mayo, honey mustard. And crispy potato strings. My SO insists on calling these burgers, even though it's not ground meat. I don't always feel like this, whereas he could eat it pretty often, so he's overjoyed :)

                                                                                                                                            7 Replies
                                                                                                                                            1. re: juster

                                                                                                                                              That sounds soooo good.

                                                                                                                                              1. re: juster

                                                                                                                                                Oh my. That sounds really delicious. Welcome to WFD. :)

                                                                                                                                                1. re: juster

                                                                                                                                                  mmmm... juster, nice entry into WFD! welcome.

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Thank you both for the welcome! I've never even looked at the WFD threads because there are just so many posts, but yesterday I thought I might get some good ideas, which I did, so I'll continue to pop in. It was fun reading what people eat, and it seems to be a chattier thread than most. (Dinner was nummy, yes.)

                                                                                                                                                    1. re: juster

                                                                                                                                                      I find it quite fun. Get good dinner ideas and I love the back and forth chatter.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        We are a fun group, aren't we (collective pat on the back, all)?

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          Well said

                                                                                                                                                  2. Dinner tonight ended up being a real fridge/pantry cleaner: 2 packs of ramen noodles plus some other miscellaneous noodles made into soup. I added chopped carrots, slivered cabbage, a chopped jalapeno, 4 big sliced mushrooms, and about 3/4 cup diced ham from the previous night's dinner. Served with a pkg of TJ's frozen mixed veggies, livened up with a bit of sesame oil, soy sauce, and pepper.

                                                                                                                                                    1. Trader joe's seasoned rack of lamb -- doctored with some Dijon and more garlic. Roasted some new potatoes in the same pan. Accompanied by chopped green olves and feta. Roasted butternut squash and cauliflower as sides.

                                                                                                                                                      1. The last few days have not been inspiring at all; havent done much cooking....Friday, we picked up Chinese fried rice & chix wings....I had leftovers yesterday, the bf had sausages...dinner today was a roasted pork loin, seasoned with seasoning salt, pepper, granulated garlic & onion powder then roasted. The drippings were turned into a delicious gravy; sides were oven roasted potatoes seasoned with butter, salt free herb seasoning blend, a pinch of kosher salt and chipotle pepper as well as some pan seared green beans with bacon drippings..

                                                                                                                                                        Pound cake left from the bf's birthday will be dessert if anyone wants it.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                          I'll take it. I'm very hormonal today and will eat any dessert someone wants to give me. Good thing I'm out of most of my usual desserty things I keep around the house. I'm almost tempted to make some instant pudding.

                                                                                                                                                        2. Tonight we had my sister and her husband over to dinner for her birthday, and my husband outdid himself. She had two requests: Boeuf Bourguignon and popovers, so he incorporated both into the meal. He started with a riff on one of the dishes served on the Top Chef finale -- a seared scallop on a salt cod mouse with frizzled leeks, crispy duck and a grapefuit mustard vinaigrette. Second was the boeuf Bourguignon served over papardelle with pop overs on the side. And I made the birthday cake -- chocolate with a white creme filling (a riff on a Hostess cupcake) covered in ganache with wafer cookies encircling the cake..

                                                                                                                                                           
                                                                                                                                                          18 Replies
                                                                                                                                                          1. re: roxlet

                                                                                                                                                            Sounds truly amazing. The scallop/brandade/duck dish sounds out of this world. Just watched the finale (dvr'ed). Did the birthday girl love the feast?

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              What a feast. Lucky guests.

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                Wow, it all sounds great and what a nice looking (and I'm sure tasting) cake!

                                                                                                                                                                1. re: roxlet

                                                                                                                                                                  Are those birthday candles on the
                                                                                                                                                                  pirouettes? The cake looks delicious.

                                                                                                                                                                  1. re: Lillipop

                                                                                                                                                                    No, the red are just little dabs of red icing to mimic flames. I guess it's pretty convincing!

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      Exceptional. This was for your sister? What a nice treat for her:)

                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                    oh lovely, all the way through. what a hubs you've got there!

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      Lucky sister. That app sounds great, too.

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        What a GREAT birthday dinner for your sister, roxlet!

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          Sounds lovely and festive!

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            Wow, just WOW Roxlet; both on the hubbies' ambitious meal, and your fabulous cake. Nice celebration!

                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                              That meal sounds fantastic. Lucky girl.

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                Brandade de Morue with seared scallop, duck cracklings, frizzled leeks & grapefruit vinaigrette with whole mustard & walnut oil.

                                                                                                                                                                                 
                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                  Boeuf Bourgignon, pappardelle.

                                                                                                                                                                                   
                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                    Yer killin' us here, mister.

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      What lingua said. ;-)

                                                                                                                                                                                    2. re: rjbh20

                                                                                                                                                                                      Oh wow. Both this and the scallop dish look amazing! roxlet is a lucky lady. :-)

                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                        That is so cool.

                                                                                                                                                                                    3. We had a Festival of Five Fine Fish Flavors! Tilapia en papillote with one of three flavors: ginger & scallion; tomato, garlic, & olive (mediterranean); or shallot pepper with bell peppers. Fresh seared salmon two ways: olive oil, or soy-maple glazed. On the side were summer pea soup, broccolini, and brown rice. Shortbread and white chip lemon bars for dessert.

                                                                                                                                                                                      We were all stuffed.

                                                                                                                                                                                      5 Replies
                                                                                                                                                                                      1. re: 1MunchieMonster

                                                                                                                                                                                        That all sounds very good. What was the occasion?

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          No specific occasion, but I'd been wanting to get a big pack of fish from Costco for some time now but needed a group to help eat it. Then I wanted to try different fish flavors on the same kind of fish because a friend of ours is eating healthier recently and we've been discussing what kinds of seasonings are good that don't overpower the flavor of the fish itself. The salmon happened b/c Mr.Monster really loves searing sushi-quality salmon.

                                                                                                                                                                                          1. re: 1MunchieMonster

                                                                                                                                                                                            I love love love fish and some weeks have it nearly 2x a day every day. I find that herbs are great to season without obscuring the fresh flavor of the fish. My favorite salmon is sprinkle of pepper and salt, thyme +/- oregano and lemon slices. For tuna I love an Asian-style but with very small amounts of soy sauce and sesame oil and enhanced with a lot of ginger and garlic and the taste of the fish really shines.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Herbs and salmon sounds yummy! We're going to have to try that the next time we do salmon.

                                                                                                                                                                                              1. re: 1MunchieMonster

                                                                                                                                                                                                It's so simple and the flavor of the fish really shines.

                                                                                                                                                                                      2. Tonight we used up a block of feta that needed to be eaten. The main part was a couple of capsicum stuffed with a filling of rice, feta, pinenuts, sultanas, onion, garlic and cinnamon. It gets baked in a sauce of white wine, olives and tomato. The bloke has been a bit squeamish about capsicum since a bout of food poisoning he had on a work trip after eating them (and some undercooked chicken which was the culprit I'm sure) so despite his assertions he was over his issues I did a couple of stuffed tomatoes too.

                                                                                                                                                                                        Beside them we had the parsley, barley and feta salad from Jerusalem. I was out of cashews that the recipe called for but had almonds so we used them. We agreed that this was the best version of the salad yet. The green capsicum was omitted for the bloke.

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                          stunning.

                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                            That meal sounds terrific, Frizzle. Note to self to make some stuffed peppers, and that barley salad.

                                                                                                                                                                                            I can now cheat on both Farro and Barley, as TJ's sells them in pouches that are somehow pre-cooked, then dried, so they are ready to use in only 10 minutes!

                                                                                                                                                                                          2. Market had lovely fresh catfish filets on sale, so bought 2 & cooked them up "Provencal" style (lightly floured & fried in extra-virgin olive oil, then sauced with a slightly-thickened mixture of stewed tomatoes, sliced black olives, chopped garlic, chopped fresh tarragon, thyme, & oregano. Served with fresh green beans sauteed in extra-virgin olive oil, chopped garlic, & chopped fresh tarragon; as well as a green salad.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                                                              Very nice, Bacardi1! My husband likes catfish, but I never know what to do with it, aside from Cajun blackening.

                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                This was the first time I made this recipe, which I adapted a bit from the original. Although I normally enjoy stronger olives (like Kalamata), the regular black California olives worked well here with the mildness of the catfish.

                                                                                                                                                                                                Bacardi1 Catfish Provencale
                                                                                                                                                                                                (adapted from a recipe from “The Catfish Institute”)

                                                                                                                                                                                                Approx 1# catfish filets (2-4 depending on size)
                                                                                                                                                                                                1/3 cup all-purpose flour
                                                                                                                                                                                                Extra-virgin olive oil
                                                                                                                                                                                                1 can stewed tomatoes
                                                                                                                                                                                                8 oz. can sliced black olives
                                                                                                                                                                                                2 cloves garlic, peeled & minced
                                                                                                                                                                                                Approx. 1 tablespoon dried oregano
                                                                                                                                                                                                Approx. 2 tablespoons fresh tarragon, chopped
                                                                                                                                                                                                Approx. 2 tablespoons fresh thyme, chopped (or ½ tablespoon dried)
                                                                                                                                                                                                Freshly ground black pepper & salt to taste
                                                                                                                                                                                                2 tablespoons cornstarch
                                                                                                                                                                                                ¼ cup dry white wine
                                                                                                                                                                                                Chopped Italian flat-leaf parsley for garnish (optional)

                                                                                                                                                                                                Preheat oven to warm (between 170-200).

                                                                                                                                                                                                Heat enough extra-virgin olive oil to coat bottom of skillet on medium-high. Dredge catfish fillets with flour, shake off excess, & cook (no more than 2 filets at a time) for 3-4 minutes on each side depending on thickness of fish. Place on plate & keep warm in oven. Discard oil.

                                                                                                                                                                                                In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon, & thyme, & heat through. Combine wine and cornstarch in a small bowl, add to tomato mixture, & cook over medium-high heat, stirring constantly, until mixture comes to a simmer & thickens. Taste for seasoning & add salt & pepper to taste. Spoon the sauce over the filets & sprinkle with parsley before serving.

                                                                                                                                                                                                (Any leftover sauce can be tossed with pasta or used as an omelet topping.)

                                                                                                                                                                                            2. Last night was use up the vegetable drawer night:
                                                                                                                                                                                              meatloaf stuffed with bok choy, carrots, shallots, garlic, and flavored with fish sauce, soy sauce, wasabi, red pepper flakes, soy sauce, and sesame oil. Mashed some butternut squash to go alongside.

                                                                                                                                                                                              1. I had a meaty rabbit backbone and ribs in the freezer since Christmas and I'm making stock. I'm thinking risotto. If I can find some pretty leafy greens, there's our side and our simple meal will be complete.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: shecrab

                                                                                                                                                                                                  That sounds very good. I've never had rabbit risotto before, I can imagine it's very nice.

                                                                                                                                                                                                2. We spent yesterday at the hospital with my father-in-law after his unexpected angioplasty, so last night's dinner was quick and low fat (you really don't feel like mac n' cheese after all that talk about clogged arteries): Brussels sprouts Momofuku-style over brown rice. We ate a whole pound of Brussels sprouts between the two of us.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: aching

                                                                                                                                                                                                    Yikes, aching! I do hope he'll be OK!

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Thanks! He's doing fine now, but it's a reminder that a lifetime of unhealthy eating habits really do catch up with you eventually.

                                                                                                                                                                                                  2. This week and next I'm trying out the "minimal shopping" approach... ie avoiding buying stuff just cause it's on sale, and trying to plan recipes that don't involve buying much. I get to pay taxes this year plus made an impromptu trip to the outlet mall on Saturday, so funds are tight.

                                                                                                                                                                                                    I delivered SO to the airport this morning, he's in Phoenix this week. So, tonight I'm going to make my own version of Chipotle burrito bowls, with lots of heat and lots of cilantro, both of which he doesn't like and/or his stomach can't handle. I'm making a sauce out of chipotle peppers (probably 3), some of the adobo sauce, cilantro, and lime juice. Then I'm dicing up one of my frankenchicken breasts (a 20ozer!) cooking it, then mix it with the sauce. I'll also roast some frozen corn, and chop up a red bell pepper and mix it all up. Cilantro lime rice on the side, and will probably top with some hot salsa I have in the fridge. Hopefully a delicious dinner, and will use leftovers for lunches later this week too.

                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      Can I come over? That sounds good.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Sure, as long as you don't mind a basset hound who will whine at you to scratch his back :)

                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                          I love love love hound dogs. I used to breed beagles and blue ticks.

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            :) He's a great dog.... SO raised him from a puppy, even trained him not to bark or howl... he just whines. He also can stay in the house for like 14 hours and not "go" in the house. Here's a few pictures of him... and to keep it food related, one is him hoping for some pulled pork at a pig roast in Wyoming. The other is him happy to see his papa last Friday when he came home.

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                              cutie!!!

                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                Aww. Sweet. Looks like there are two takers for the pig roast

                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                  Ha yeah that's SO's dad's dog. He is 16 and has no teeth!

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    Hounds are cuter.

                                                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                                                          We're on this plan, too. It's kinda fun, do ya think? Money is tight, and we have soooo much food in the pantry and freezer (much of it from sales/reduced items). I've been doing an inventory and categorizing things. Mostly using what we have, with purchased odds and ends, but SO gets to make one thing a week where he can shop for the whole thing at the storw. We just started, and it's hard for him especially, but I think we're both starting to accept it (him) or have fun with it (me, and he's starting to). I'm going to try putting our items into this app called Meal Planner, which seems to be the best pantry manager (and more, though don't know if I'll use the other features) app I've looked at, though I haven't really started using it yet. Anyone have other pantry/food inventory apps that are great?

                                                                                                                                                                                                        3. Like juliejulez, I'm scrimping and saving for the next couple weeks. Tonight we're having stone soup "a la Moroccaine":

                                                                                                                                                                                                          I have some homemade chicken-vegetable stock simmering away (using a full gallon-size Ziploc bag of vegetable trimmings and picked-bald bunches of parsley from the freezer). The carcass from our Mediterranean chicken breast roast is taking a warm bath, along with a fresh bone-in breast that's gently poaching in the broth. Later, I'll stir in two containers of "brown gloop" that I'm fairly certain are chicken tagine braising liquid and some Moroccan-spiced broth with pumpkin puree.

                                                                                                                                                                                                          Tonight I'll saute some diced onion, carrot, celery, acorn squash, and zucchini and stir those into the broth with the diced chicken, the leftover vegetables from the roasting pan (mushrooms, assorted squash, red onion, and mixed olives), and some saffron and warm spices. I've seen a number of recipes calling for cous cous, so I think I'll go the steamed riced cauliflower route instead. I'll garnish with chopped grape tomatoes and fresh cilantro.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            That's an excellent repurposing of the brown gloop, Christina! If I had had ANY oomph yesterday, I would have made a chicken corn chowder to use up the corn and chicken stock in the freezer. But there was no oomph.

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Thanks, Linda. Here's hoping it turns out well :) Luckily, DH is usually pretty game for whatever I throw at him!

                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                Makes it rather difficult to eat if you're throwing it at him, Christina.

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  He has excellent reflexes ;)

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    Thank you both for a good laugh

                                                                                                                                                                                                          2. thai chili chicken. DH brought home two HUGE bottles of thai sweet chili sauce recently, so we need to work our way through them!

                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                            1. re: jujuthomas

                                                                                                                                                                                                              That sounds intriguing.... What's in it?

                                                                                                                                                                                                              1. re: jujuthomas

                                                                                                                                                                                                                love that stuff. good when you broil chicken with it, gets all caramelly and gooey and blackened... yum, haven't used ours in a while, but the stuff keeps forever.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Oooh, that sounds so good. I''ve ever only used that stuff as a condiment.

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Whoa, you use it as a marinade? I've never tried that before. Anything else you add to the mix?

                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                      sure, but maybe more of a glaze? sriracha to amp up the heat, if i feel like it, and i have added minced ginger too...

                                                                                                                                                                                                                  2. re: jujuthomas

                                                                                                                                                                                                                    Interesting. I've always found that sauce to be more sweet than (chili) anything. I always have to add hotness, be it via sriracha or some other condiment to give it an actual kick.

                                                                                                                                                                                                                    But maybe I've been buying the wrong brand....

                                                                                                                                                                                                                  3. I've been fasting since yesterday lunchtime, prior to a procedure at the hospital (went fine, no problems, get on with your life, Mr Harters).

                                                                                                                                                                                                                    I had a sandwich about an hour ago and plan on a simple dinner. Barnsley chops, simply cooked under the grill. Some sweetcorn and broad beans alongside. Ice cream seems to the perfect dessert.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      Glad all is well. You deserve ice cream, indeed.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        good to hear nothing to worry about.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Glad all is well, Harters.

                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                            Glad that you are well

                                                                                                                                                                                                                          2. Well, you all are whizzing on by since my last real post Saturday....spent Sat. afternoon making my giant pot of chili verde for the Chili cook off yesterday. It was really fun.

                                                                                                                                                                                                                            Last year, it was a popular vote, but this year the wine store who put this on ( a fund-raiser for local food bank), upped the ante and charged admission (which got you samples of all dozen chilis, and 6 wine/beer sample tickets for $10). They had 5 fire fighters in to judge us. Last year I came in 4th - but this year I didn't even place :( Turns out they thought 'apples and oranges'. I guess this red-heads' eternal desire to stand out from the crowd just had me being 'too different' to compare - tho several event goers said mine was their favorite. Oh well - I had a good time, and got a couple of probable cooking class gigs out of it!

                                                                                                                                                                                                                            I didn't really make dinner for myself Sat. night as I was too 'full' from smelling that verde all day, and Sunday I wanted something completely different, of course.

                                                                                                                                                                                                                            On my way home from the competition, tired, just picked up a nice piece of Sockeye salmon and just did the super-simples trick of oven-poaching in a bit of white wine, lime juice, with a little leftover cilantro-green chili verde salsa that goes into my Pork verde chili. It was great on the salmon. Roasted asparagus and a steamed new potato hit the spot.

                                                                                                                                                                                                                            Tonight, I won't be cooking as my sister is in town, and we are doing happy hour that will involve a very good caesar salad, fried calamari, and bruschetta for sure, and any other specials on offer that sounds good.

                                                                                                                                                                                                                            Cooking resumes tomorrow:)!

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                              <turns out they thought 'apples and oranges'. I guess this red-heads' eternal desire to stand out from the crowd just had me being 'too different' to compare - >

                                                                                                                                                                                                                              They sound like a bunch of bozos....I guess we'll cut them some slack for their crappy palates, since they're saving lives and all.

                                                                                                                                                                                                                              Did you get to take leftovers home? :)

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Thanks CM - tho they sure were cute bozos!

                                                                                                                                                                                                                                No leftovers - we had at least 125 people come through - went through 2 gallons of chili Verde in 2 1/2 hours - in 1+ oz. portions!

                                                                                                                                                                                                                                I don't want to look at or smell chili for several weeks now, I am sure:)

                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                Bozos indeed. Yours sounded terrific.

                                                                                                                                                                                                                              3. Back from a fab anniversary weekend at an inn noted rightfully so for it's fine food. Too pooped to write about it today on the Southern New England Board and we are frankly thrilled to be home. WFD is a cauliflower mac and cheese from the back of the freezer and a simple green salad out of a bag. wine. yum.

                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  Happy Anniversary!

                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                    Happy Anniversary!! Where did you stay? I am in Southern Mass and got an anniversary coming up myself!

                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                      We stayed in New Marlborough in the Berkshires at the Old Inn on the Green. Here is a fair write up of the food and lodging. I would go back in a heartbeat- the couple who own it are the perfect hosts. Pricey but there are specials and packages.
                                                                                                                                                                                                                                      http://www.getawayguides.com/massachu...

                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        Look wonderful!

                                                                                                                                                                                                                                    2. re: Berheenia

                                                                                                                                                                                                                                      Happy Happy to you and Mr. Berheenia!

                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        Happy Anniversary!

                                                                                                                                                                                                                                      2. Tonight is lamb burgers with feta and mint, a sauté of onions and spinach and some tzatziki (never know if I am spelling that right!)

                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                          Yum! That sounds so good. I think if you swap the "z" and "i" you're right!

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            :)

                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                              perfect! (now I look dyslexic ;) )

                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                haha! i wondered what you were talking about for a minute...

                                                                                                                                                                                                                                          2. re: foodieX2

                                                                                                                                                                                                                                            I love lamb burgers. Always seem juicier than beef.

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Very true, I think do to high fat content. The amount of grease left in my grill pan was quite large. I savored every bite tho!

                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                Do you have any favorite seasonings? I have a lb of ground lamb awaiting burgers but no clue what to do with them and not a big fan of the feta Greek-style flavor group.

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  cumin and garlic would be good, if you don't want the oregano/lemon zest route.... dill too.

                                                                                                                                                                                                                                            2. Dinner tonight is pork chops puttanesca and wide egg noodles and steamed broccoli. This is by request by my man. He gets all happy when I make this meal and wants it every few months

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                I keep meaning to copy your chops. Nice meal.

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  I had just had a party and had a bunch of olives and pasta sauce leftover and had pork loin chops that i had out for dinner and it just seemed natural. The mozzarella came in the equasion later but was a happy addition

                                                                                                                                                                                                                                              2. Some days, don't you find yourself wanting to do nothing other than rush home and start cooking dinner (even though it's only 3 PM)? I've been composing a Cauliflower Tikka Masala in my head today (for DOM), and it's really distracting me from my work!

                                                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                                                1. re: aching

                                                                                                                                                                                                                                                  All the time. My job is very boring, and cooking dinner is my favorite time of day.

                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                    Cooking is my favorite time of day too

                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                      I can't blame my job. Cooking and eating is my favorite time of the day x as many times as I can do it. Sometimes I feel bad that much of the time all I can think about is the next meal or what I'll get to spend time preparing in the kitchen, but it's such a great hobby/craft/etc with a big reward.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Since my job is boring, I get to spend all day thinking about and researching food, and meal planning... guilt free! :)

                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                          I have been stuck in a long stretch of 14-16 hour days for weeks on end which will continue until July 1st!! I have now learned that even if I might feel gulity for not being productive and reading and learning and researching on the weekend topics related to work, it's my life and I have to live it so now the weekends are blank slates for whatever I want. You can't imagine how much time I now spend researching, Googling and my all time favorite grabbing my morning coffee and going to the store without a plan to browse and come up with something. It always results in pure tastebud bliss. Now when I approach any food counter at my local store no one even approaches me because they know I am just pondering and will shout over "let me know when you're ready." I just popped open a package with McGee's On Food and Cooking so who knows how late I'll be staying up

                                                                                                                                                                                                                                                          I have loved eating and cooking for as long as I can remember and sometimes feel guilty as I ask myself 'what's the point, it's so unproductive, is it gluttinous?" but I truly believe it's my hobby and others spend hours devoted to their hobbies so why shouldn't I? Right? Or am I truly a gluttinous pig? :)

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            it's a passion, fldhky - don't fight it! embrace it, cater to it, exalt it! and above all, don't feel guilty. life is way to frickin' short.

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              'What she said!" :)

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Indeed, I'm going to go with it even if the rest of the world thinks I'm nutso.

                                                                                                                                                                                                                                                      2. re: aching

                                                                                                                                                                                                                                                        ALL the time. If I know I'm cooking dinner that night (and it's not leftovers, as tonight will be), I'm always thinking "OK, let's see if I can remember what's in the fridge/cabinets/pantry and create something!"

                                                                                                                                                                                                                                                        1. re: aching

                                                                                                                                                                                                                                                          always, love the pre-planning that goes on. too many other things get in the way! my job is boring too, but i do often feel like i spend too much time on here and other sites. i actually do have work to do, it's just that most of it is the ultimate in mindless, numbing, paper pushing drivel.

                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                            I agree! I really needed this thread for a 15 minute break from slides and the microscope and now have gone on a food adventure about corned beef.

                                                                                                                                                                                                                                                        2. Deb is making Valley-Style Arroz con Pollo. The recipe is courtesy of Epicurious and has become a staple in our home. House red to wash it all down. Chasing Classic Cars will be on the plasma.

                                                                                                                                                                                                                                                          1. No Sichuan food for us last night, but the concert venue had ham & cheese spring rolls, which seem like the perfect brunch or stoner food if I've ever seen one -- easy to make at that. I'll have to try my hand at those some day.... or very, very late at night.

                                                                                                                                                                                                                                                            It wasn't quite enough for dinner, so we finished the measly 4 or 5 oz. of pork leftovers (WAH!), and I steamed some Thai srhimp pot stickers from TJ's, both served with the last of the ginger-scallion-sauce. Side of tomato salad.

                                                                                                                                                                                                                                                            Late workout today (7-8), so simples are in order. Two super-lean (WAAH!! pork loin chops are brining away, to be pan-fried later. Lemon-caper-dressing is basically done, just need to toss it with the lettuce later.

                                                                                                                                                                                                                                                            Now off to kick some boxes :-)

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              What is in the ginger scallion sauce? It sounds tasty.

                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                The "original" recipe for my first ever pork shoulder experiment can be found here:
                                                                                                                                                                                                                                                                http://www.freshtart.net/Momofuku-Gin...

                                                                                                                                                                                                                                                                I think our buddy might have heated the oil tho before putting it all together.... you can experiment with it and see what works best :-)

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  Thanks for the website. I will try it :-) . Sounds like you have tinkered and I may need to tinker also. We'll see. Thanks again.

                                                                                                                                                                                                                                                            2. My dinner tonight was a spinach & mixed baby greens salad with tomato, boiled egg and crispy proscuitto. I roasted some carrots, celery, onions & garlic yesterday and pureed it with olive oil (I always keep it in the fridge to use in other dishes). I mixed some of this with mayo/olive oil blend and some white wine vinegar for a dressing and toasted some french bread to go with. Mighty tasty! The bf had last night's pork loin leftovers.....

                                                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                wow, that dressing is really intriguing! is it thick/creamy?

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  I like it a little on the thick side like ranch dressing and it's creamy due to the mayo/olive oil blend, but could be turned into a thinner vinaigrette with just the veggie blend, oil & vinegar..it's delicious.

                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                    What a great idea, Cheryl - will have to try that. Can you give pointers on proportions you use?

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      what I do first is roast off some carrots, celery, onions and garlic cloves; as I said, I use this stuff for dishes like rice pilaf, sauces, as part of a paste to rub on meats, etc, so I make a batch to last a couple of weeks...I use a couple stalks each of celery with the leaves and carrots, a large onion and a few cloves of garlic smashed; cut it into about 2 inch pieces and roughly cut the onion. I drizzle everything with olive oil and roast it in the oven until tender or at about 375 for 25 minutes depending on your oven, stirring occasionally. I add the garlic about 10 minutes before everything else is tender to keep it from burning. No salt or pepper because I like to season my dishes individually but you can add it.

                                                                                                                                                                                                                                                                      Once the veggies are cooked, I puree it with whatever oil is left on the baking sheet or add enough to the processor to agitate everything, then I spoon it into a covered plastic container and keep in the fridge with a thin covering of olive oil.

                                                                                                                                                                                                                                                                      For the dressing, I just whisk a couple of tablespoons of the mirepoix with mayo/olive oil blend ( I used Kraft Mayo/Olive Oil blend but you could use yogurt, sour cream, fat free, low fat or full fat mayo or Miracle Whip) salt, pepper, salt free seasoning blend (to taste) and white wine vinegar. I used about the same amount of mayo as I did the roasted veggies and two teaspoons wine vinegar.

                                                                                                                                                                                                                                                                      You can use the same method for a straight vinaigrette just leaving out the mayo. This base is great to experiment with; you can add other seasonings and herbs. If you like spice, you could roast some type of hot pepper like jalapeno or poblano with the other veggies. I like to use it like I made it last night to spread on sandwiches and dips.

                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                        Cheryl, I think you need a name for this delicious roasted veg. paste! Mirepaste? Mirepuree? Not sure...you'll think of something good, no doubt.

                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                          Great idea, CM - A name for the brilliant puree!

                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            Mirepoixree!

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              That's it!

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Good one. Love it

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Awesome - you nailed it!

                                                                                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                                                                                  Seriously, I call it roasted Mirepoix Puree before I add anything to it (mayo, etc) ...when I make the dressing and use it on a sammich, I call it Mirepoix Mayo. Great way to use up the random carrot, piece of onion & celery stalk in the drawer by their lonesome....

                                                                                                                                                                                                                                                                                3. re: Cherylptw

                                                                                                                                                                                                                                                                                  Brilliant!

                                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                                    I LOVE this idea, Cheryl! Great idea to use it as a spread for sandwiches or for dips!

                                                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                                                      Cheryl, that is brilliant, thanks so much!

                                                                                                                                                                                                                                                                            2. Tonight we enjoyed locally-sourced in-house-made "Red Wine & Garlic" chicken sausages from a local farm store, sauteed in extra-virgin olive oil, & served with Rotini pasta tossed with leftover Safeway-brand (VERY good, by the way) "Arrabiatta" sauce. Green salad & garlic bread accompanied.

                                                                                                                                                                                                                                                                              1. spent most of my morning calling and dealing with insurers and medical providers for the Oldster, and came to work late, generally feeling highly annoyed, angry, and frustrated. but i did get a lot done. so i'm having to stay late to make up time, and i have no idea WFD. something the BF will create out of nothing.... I should have told him to pop that TJ Alsatian Tart in the oven. one thing is sure, however.... THERE WILL BE RETOXING.

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Which you deserve (the retoxing, I mean).

                                                                                                                                                                                                                                                                                  PITA insurance companies, bleh.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    just remember... it's only 12 little steps back to retox :-D

                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                      12 little steps.

                                                                                                                                                                                                                                                                                      Or 1 big hop. Depending on the beer, that is.

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        Lol good word play

                                                                                                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                                                                                                        i'm back, baby!

                                                                                                                                                                                                                                                                                    2. Tonight it's a stuffed vegetable again. This time a butternut squash with a walnut and blue cheese stuffing. It's one of Hugh Fearnley-Whittingstall's recipes and a favourite here. Recipe: http://www.channel4.com/4food/recipes...

                                                                                                                                                                                                                                                                                      We'll also be getting some green in our diet with my dad's recipe for silver beet which involves a lot of onion, garlic, olive oil and lemon juice. We'll be piling that on some bruschetta and topping it with a liberal amount of grated parmigiana. The bloke shudders at the mention or sight of silver beet and so far this is the only way I can get him to eat it. All the onions seem to lessen the teeth-squeak factor that is a turn off for him.

                                                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                        Had to google...seems that's another term for chard!

                                                                                                                                                                                                                                                                                        I love the squash recipe, and I have blue cheese to use up...

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          And here I have been avoiding chard recipes thinking we don't have chard in this part of the world. Slapping forehead with hand now.

                                                                                                                                                                                                                                                                                        2. re: Frizzle

                                                                                                                                                                                                                                                                                          silver beet! my first exposure to it was in Croatia, where it's used in a dish called blitva, mixed with potatoes and garlic. http://inokuvacic.blogspot.com/2012/0.... yum.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            That sounds like a perfect winter dish. Yum.

                                                                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                                                                            The bloke declared that the silver beet kicked Hugh's butternut all over the plate and that he could eat it every night. I'm thrilled. I adore silver beet the way my dad makes it.

                                                                                                                                                                                                                                                                                            For the squash I used a Gorgonzola dolce - just gorgeous. Much sweeter than previous versions but perfect with the lemony silver beet side.

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                              Silver beet? Is that an Aussie/Kiwi name for chard?

                                                                                                                                                                                                                                                                                              I'm presuming that your use of "bloke" means you've a connection with that part of the world (as I don't think you're a Brit). Apologies if I'm wrong.

                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                It seems so. Something I have learnt today thanks to this thread. We are indeed from NZ so perfectly guessed. Home for the next month at least is Australia before we finally head home after a long absence. Lamb will be on the menu. As well as lovely grass fed beef which is our preference having been raised on it.

                                                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                                                  My wife's aunt & uncle immigrated to NZ many years back. Still in temporary accommodation after losing their house in the earthquake.

                                                                                                                                                                                                                                                                                                  You can't beat grass fed beef!

                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                    My daughter just moved to Christchurch from Sacramento California in the states to marry her lovely Kiwi man. She left June 2012. In spite of the quake damage she loves NZ.She is thriving there. She said the lamb there is other worldly as is that grass fed beef:) She sends me pics of the veg they grow in their garden....luscious looking. Is silver beet like I believe it is beet root she says the Kiwi's love? Your food looks absolutely delicious.

                                                                                                                                                                                                                                                                                                    1. re: Lillipop

                                                                                                                                                                                                                                                                                                      Thank you! I'm glad your daughter in enjoying NZ, it's a lovey country to live in. I've discovered as of yesterday that silver beet is what we NZers and Australians call Swiss chard.

                                                                                                                                                                                                                                                                                                      Beetroot is indeed loved by all kiwis (except me, although I keep trying to like it). A slice of beetroot is fairly standard in our hamburgers. Usually it's from a tin and has a vinegary flavour. As a child my grandmother always opened a tin when we came to visit and would pile it on our dinner plates along with far too many over-boiled peas, under-seasoned mashed potatoes and cooked to leather lamb chops. Luckily her cake baking made up for her lack of dinner cooking skills so we were always happy to visit.

                                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                                        I've only discovered beetroot on burgers in the last couple of years. We have a newish burger chain in the UK which is owned by Kiwis and it reflects that. I reckon it's a great addition to the meat - whether fresh beetroot or the more vinegary ones the latter meaning it acts as a pickle).

                                                                                                                                                                                                                                                                                                2. re: Frizzle

                                                                                                                                                                                                                                                                                                  That looks SO delicious! I am adopting the 'silver beet' term... and this prep!

                                                                                                                                                                                                                                                                                                  I love beets as well, and often eat the tops in salad or wilted when fresh beets are whole in bunches.... Chard is my fall/winter replacement for them.

                                                                                                                                                                                                                                                                                              2. Using the leftover Korean marinated chicken, it's Chinese chicken salad for dinner. Romaine, pickled carrots & daikon, scallions, chicken, won ton strips and dried cherries with a sesame ginger vinaigrette.

                                                                                                                                                                                                                                                                                                1. Well, I am just home from HH, which was wonderful for the company, but not the food - meh, at best.

                                                                                                                                                                                                                                                                                                  Have been to this place in Edmonds, WA near my parents house a couple of times before, and the food has been great - best ceasar salad I had had in a resto in way too long. Not tonight.... I think the "b-team' (or maybe even 'C") was in the kitchen on chef's night off, because bruschetta was soggy and dry at the same time (huh?), ceasar salad tasteless and under-dressed, stuffed zucchini wasn't stuffed at all, but under cooked and had some kind of sauce globbed on the plate and way too much paprika sprinkled on it.

                                                                                                                                                                                                                                                                                                  Stopped ordering things as not good. Still hungry... Off to warm up some leftover chicken thigh, drown it in buffalo sauce, and finish my disappointment off with a dunk in home made blue cheese with some celery.

                                                                                                                                                                                                                                                                                                  At least it was great to visit with my sister:)!

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                    hate when that happens, what a waste of eating/calories. did you at least retox?

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      I did; ate a little chicken, and LOT's of celery dipped in blue cheese... and there was wine, a fair amount of wine:)

                                                                                                                                                                                                                                                                                                      I get offended when I pay for food out that isn't even 1/2 as good as what I can make for myself. Hmmfh.

                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                        Me too, gs, big-time.

                                                                                                                                                                                                                                                                                                  2. Burgers again! BF made these honking fat patties from beef he got at our local butcher, but i'm not sure which kind he got. they were really tasty but again, tho not overcooked, they were not pink at all in the middle. he didn't buy sirloin, i know.... he also made a tiny pile of french fries for each of us, and a salad. completely stuffed.

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      MC....beats the stupidmarket beef....were they premade?...or did your prince of the kitchen enhance them?

                                                                                                                                                                                                                                                                                                      PS...you said you spend too much time here (WFD)....well it is 3:50 AM (on the east coast), can't sleep, trying to get some ideas for dinner tonight....I should be dreaming about a giant Porterhouse comming to eat me up!!!!!!

                                                                                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                                                                                        yes, the Prince enhanced them, with his own little hands... formed them, and just added salt, nothing more.

                                                                                                                                                                                                                                                                                                        that's a good dream, Phreddy, because you can turn the tables and go after it!

                                                                                                                                                                                                                                                                                                    2. It is feeling a lot like spring here, even saw some daffodils during the past couple of weeks. I made Asian chicken lettuce wraps.

                                                                                                                                                                                                                                                                                                      My changes: ground pork for chicken, fresh squeezed lime instead of lemon, red leaf lettuce instead of iceberg, a drizzle of hoisin instead of dipping sauce and used broccoli slaw instead of an all cabbage slaw. It was great and further tweaking will make it really good. Light, healthy, yet filling.

                                                                                                                                                                                                                                                                                                      http://www.ourbestbites.com/2011/04/a...

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: free sample addict aka Tracy L

                                                                                                                                                                                                                                                                                                        Hahhaa...you cook like I do...substituting and tweaking freely. Sounds good!

                                                                                                                                                                                                                                                                                                        1. re: free sample addict aka Tracy L

                                                                                                                                                                                                                                                                                                          I like the sound of these chicken wraps, Tracy!

                                                                                                                                                                                                                                                                                                        2. Dinner is marinating in the fridge at the moment! First time I've attempted Honey Soy Chicken so hopefully will be nice, will probably try stirfry with some brocolli.

                                                                                                                                                                                                                                                                                                          1. Upcoming.......turkey pie.

                                                                                                                                                                                                                                                                                                            The freezer has held a bag of leftover meat since Xmas and it's well overdue for using up. We'll soften a little mushroom and a little celery and spring onion. And make a good coating sauce with wine, stock, herbs and cream. When they've cooled, we'll mix everything together.

                                                                                                                                                                                                                                                                                                            There's puff pastry defrosting. It may well go in a traditional pie dish (with pastry top and bottom). Or we may make a semi-open pie - by which I mean the pasty is laid flat, the meat put in the middle and then the corners drawn together. The latter can look quite pretty. Either way, there's purple sprouting broccoli to go alongside

                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                              Every time you mention pie I wish I could have a slice. It sounds wonderful.
                                                                                                                                                                                                                                                                                                              Does the purple sprouting broccoli taste very different to your run of the mill type? I've seen it on several TV shows.

                                                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                                                Well, there's more stalk which gives it an earthier edge than the normal, but the florets are milder. It's just that it's about the earliest "new season" croip we get here (although very early stuff tends to come from Spain). What I like about it is that you can treat it pretty much like like asparagus - including serving it as a starter with melted butter or hollandaise sauce. If we have leftovers (rarely as I love it so much), you can give it a quick fry in olive oil and garlic and pile it on to fried bread as a bruschetta. Well worth a try if you can get it where you are.

                                                                                                                                                                                                                                                                                                                In the last year or so, we're also seeing "tenderstem broccoli", which also has very edicle stems but the florets are looser. I don't care for it too much. Google tells me that, in north America, it's known as broccolini.

                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                  We've had broccolini in the shops here for a while. It's expensive but I do enjoy the stem to floret ratio. I'm going to keep an eye out for your purple sprouting version this winter at farmers' markets. It sounds very nice. Thanks for the description.

                                                                                                                                                                                                                                                                                                            2. Tonight will be calzone filled with pesto chicken and (fingers crossed) the nicest mozzarella I've ever seen in this area. Good cheese of any kind is hard to find around here. I've also got some sun-dried tomatoes in the cupboard that I might dice and sprinkle into the filling.

                                                                                                                                                                                                                                                                                                              The husband also bought himself a boxed cake mix, so I'm hoping he decides to mix that up later for dessert.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: Musie

                                                                                                                                                                                                                                                                                                                I haven't made a calzone in SO long - thanks for the great idea, Musie!

                                                                                                                                                                                                                                                                                                              2. I'm volunteering tonight, so this is one of the rare times when I'm leaving dinner in the crockpot for my better (well, definitely taller, harrier, more laid-back) half. The recipe comes from a friend who invited us for dinner a few weeks ago. I was the slightest bit skeptical, as I'm usually not the biggest fan of chicken in the crock pot, but her meal was delicious:

                                                                                                                                                                                                                                                                                                                http://www.sugarfreemom.com/recipes/c...

                                                                                                                                                                                                                                                                                                                My friend added a little honey to the mix to balance the sour. I may try some syrupy aged balsamic instead. I actually had to buy dried basil for this dish (told you this wasn't my style of recipe!), so hopefully it turns out.

                                                                                                                                                                                                                                                                                                                There'll be riced cauli mixed with spinach on the side.

                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                  Some things just taste better when other people make them!

                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    Aww. That stinks. Just tell yourself that crockpots just ain't your thing. Either that or she left out the secret ingredient, which was my grandma's favorite thing to do. Sorry about that.

                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                      My crock pot and I are pulled pork buddies, but that's about it these days! Oh well. Thanks for the sympathy.

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                        I can relate. Mine comes out when I want BBQ beef and french onion soup

                                                                                                                                                                                                                                                                                                                2. Husband has been begging me to make crab cakes, so crab cakes we shall have. A simple salad and some cheddar beer bread will round out our dinner.

                                                                                                                                                                                                                                                                                                                  We're supposed to get a late winter storm in the Ohio valley area, so I might braise some large hunk of meat from the freezer just to warm up the house (and have lunch ready for the next couple of days).

                                                                                                                                                                                                                                                                                                                  1. Sorry, I've not had much chance to read about all the tasty dinners in the last few days! As my days in the current casita dwindle to a close, it's takeout for me. Last night, I hit up my neighborhood sports bar as their cheeseteaks are quite good. They were out of the cheesesteak rolls, so I had it on Texas toast--it was tasty!
                                                                                                                                                                                                                                                                                                                    Also, I wanted to report back on a dip I made last week:
                                                                                                                                                                                                                                                                                                                    http://chefshop.com/Bacon-Jam-and-Spi...
                                                                                                                                                                                                                                                                                                                    It turned out very good. If it sounds like your thing--give it a try! The veg in it makes you feel not so bad about eating a lot of it :)

                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                      allie, when do you head out for the Southwest?

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                        My movers come Friday, I roll out on Saturday. At the point now where I busted a move on packing and I'm mostly done, and bored--haha! It frustrates me to not be cooking!

                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                          I hated the week of moving and not being able to cook! The first night in my condo, I ended up going out with my BIL and a kid who was helping him. The next day? I think I made spaghetti and sauce (from frozen homemade). But it was COOKING. :-)

                                                                                                                                                                                                                                                                                                                          Good luck with your move!

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                            Thank you :) I'm sure everything will go fine, and thankfully, I'm going right into a condo instead of doing the hotel nonsense. My movers will only be 6 days behind me.
                                                                                                                                                                                                                                                                                                                            But, I will be glad when it's done. *weary smile*
                                                                                                                                                                                                                                                                                                                            First dinner there? Something on the grill!!! And when my stuff arrives, I'll be happy as a clam because the kitchen I'm going to is much nicer than what I've got :D

                                                                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                                                                              so great to have a new, better kitchen to look forward to!

                                                                                                                                                                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                                                                                                                                                                        that sounds delicious allie! thanks for the link.

                                                                                                                                                                                                                                                                                                                      3. Tonight is a boneless pork chop with a mustard molasses glaze, mashed sweet potatoes with a little chipotle pepper minced up and thrown in, and some sauteed (in bacon fat) green beans.

                                                                                                                                                                                                                                                                                                                        I'm going to mix up the glaze and just use half of it tonight, then do the other pork chop tomorrow night. Same for the green beans..use half tonight, make the other half tomorrow night. The potatoes should reheat nicely, but I've found sauteed green beans and pork chops do not reheat that well but I keep all my meat in the freezer in packages of two. So this is my solution.

                                                                                                                                                                                                                                                                                                                        19 Replies
                                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                                          Sounds like a good plan! Cooking for one can be a little challenging sometimes, but it sounds like you've got it down. And the sweet potatoes with chipotle sounds quite yummy.

                                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                                            Ah well I'm getting there. Last week I only made 2 meals that were 4 servings a piece so I got real tired of the same stuff all week, and I missed my cooking time. Once I get through my stock of meat in the freezer I'll start freezing stuff individually to make it so I don't have to cook the same thing twice in one week.

                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                              JJ, I am similar; I am not a big fan of leftovers & overs, as in eating the same thing several days in a row. Being a singleton these days, I end up with LOTS of things in my freezer because of this, and then I really need to slow down on the cooking and empty the freezer again so I can close the door. Then the cycle repeats.

                                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                                            That all sounds really good. I'm with you---reheated pork doesn't do it for me, esp. if it's lean.

                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                              Yeah the only time I've gotten lean pork to be decent is if it's mixed up with other things. Like last week I made the hoisin pork and the leftovers of that were good, but it was all mixed in with the sauce and noodles. By itself, not good.

                                                                                                                                                                                                                                                                                                                              I do use leftover pork tenderloin for sandwiches, cold.

                                                                                                                                                                                                                                                                                                                            2. re: juliejulez

                                                                                                                                                                                                                                                                                                                              Mmm. Your dinner sounds tasty. Grean beans in bacon fat...anything in bacon fat. Yum

                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                I spotted green beans yesterday and haven't had them in a very long time. I am obsessed with Grandma's southern style green beans with ham hocks and bacon and pondered some but then realized I didn't have much time to figure out what I was doing. Your method seems pretty simple, do you just saute in bacon fat and for how long? Do you add any water and cover, simmer?

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  I usually boil them in a separate pot for a few minutes to soften them slightly, and then add in the bacon fat (1tsp is plenty for one serving) in the saute pan and just toss the green beans in and saute until they get a bit of brown on them. I sometimes will soften up some shallots if I have them in the fat before adding the green beans too. Length of cooking time It really depends on how you like your green beans though, I like mine with a fair amount of bite to them so I don't boil or saute for very long. I'll top with more pre-cooked bacon if I have it (I don't today).

                                                                                                                                                                                                                                                                                                                                  My SO likes them softer so for him I will boil a bit longer and saute a bit longer... or just forget all of it and roast them since he likes them the best that way (and they really are good that way too).

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                    Ahh roasted, is it as simple as other veggies like asparagus? I am currently addicted to that stuff.

                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                      Oh yes, it's just as easy as roasted asparagus. I use this as a jumping off point: http://www.skinnytaste.com/2011/11/ro...

                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                        Oh wow, thanks! I love roasted asparagus even as simple as salt and pepper so perhaps I'll throw some green beans in I'm sure it will be a favorite as well.

                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                    Soft southern green beans with bacon and thyme are my favorite way to eat green beans; somehow, when they are done on the crunchy side, as a hot veggie, they are usually too 'grassy' tasting for me.

                                                                                                                                                                                                                                                                                                                                    Tho I do like cold green bean preps lightly cooked....

                                                                                                                                                                                                                                                                                                                                    Those long simmered 'grey' green beans are wonderful!

                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                      It's funny, my SO says my sauteed green beans taste "like dirt". Which would explain why he doesn't like them all that much (but he loves roasted). I personally don't taste it, so I wonder if it's something like cilantro... some people love it, to others it tastes like soap.

                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                        I love them soft style as well. How long do you cook them? Do you simmer with water or chicken broth?

                                                                                                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                      This dinner turned out so good... and I'm stuffed! I love molasses in anything, it's one of my favorite flavors. The glaze also has honey in it, and so the spoon had leftover molasses and honey on it... heaven. I wish I knew more savory applications for molasses. And I forgot, the sweet potatoes also have a bit of butter and brown sugar in them... very tasty.

                                                                                                                                                                                                                                                                                                                                      I also made a very trashy dessert, but haven't eaten it yet. Pistachio pudding pie... store-bought graham cracker crust, fat free/sugar free pudding mix, fat free milk, fat free cool whip. I'll probably get cancer from all the fake sugar, but whatever. The idea popped in my head last night when I saw the box of pudding in the pantry, and I couldn't get it out of my head so I had to make it tonight.

                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                        <I wish I knew more savory applications for molasses.>

                                                                                                                                                                                                                                                                                                                                        You've gotta try Cook's Country's Easy Jerk Chicken: http://recipetools.gotdns.com/mags/CC...

                                                                                                                                                                                                                                                                                                                                        Great flavor, minimal effort. It works great under the broiler, too. Be sure to taste your paste before you add the last habanero---they vary in heat!

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                          Ooo thank you. I'm actually buying a bunch of bone-in chicken parts this week as they are on a good sale, so perfect timing. I will have to try this soon.

                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                            that sounds really good...

                                                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                            Mustard and molasses are SUCH a good mix together for pork or chicken.

                                                                                                                                                                                                                                                                                                                                        2. I have three pork chops left from yesterday so tonight I am dicing them up and either making tacos or burritos. It depends on the man. I have shells for both. Sides of salad with the lemon vinaigrette lingua turned me on to and Spanish style rice.

                                                                                                                                                                                                                                                                                                                                          1. Posts are way over 300 so I moved the party here:

                                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/893017

                                                                                                                                                                                                                                                                                                                                            1. I'm roasting a whole chicken which is seasoned with a garlic blend, seasoning salt, onion powder and pepper...that's as far as I've gotten so far...the bf called & said he had a late lunch on the road so he won't be wanting a complete meal just chicken so for myself, I'll be having another spinach/baby greens salad similar to the other day with roasted chicken and some shredded smoked gouda.

                                                                                                                                                                                                                                                                                                                                              Tomorrow will be leftovers

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                A few of my most recent winter favorites. I love roasted chicken and have been on a spinach salad kick for weeks now. I love the idea of roasted chicken and gouda. I have been mixing up different combinations of fish - most favorite so far is scallops with blue cheese.