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What's for Dinner #203 - The Week Before Easter Edition, Part 2 [OLD]

  • roxlet Mar 24, 2013 01:00 PM

Soldiering on with our "spring," and expecting snow and gale force winds tomorrow. I don't care what T.S. Eliot says, for me, March is the cruelest month!

The march to Easter and Passover continues apace. What's on your table for dinner?

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  1. Reposting here since you started a new thread:

    I am kind of glad I held back on Friday with the Indian food and all, because yesterday was a freakin' food orgy: 1/2 lb. bacon-cheeseburgers (grass-fed, 100% organic from TJ's -- nice gamey flavor, but the texture was a bit off-putting.... overground, I thought) and TJ's oven fries with ample amounts of "artisanal" ketchup and mayo :-)

    Lemon bars for dessert. Cheetos. Leftover cuke salad. Lindor balls. Some ciabatta with herbed goat cheese. Let's stop there, since I couldn't, apparently, last night.

    Tonight is another 'dangerous' meal: my man's delightful yuvetsi (braised lamb shanks with orzo, tomatoes and kasseri).

    It's the *perfect* spring meal.... if by "spring" you mean 1-3 inches of snow today, and 3-5 inches tomorrow.

    Healthier meals coming up this week. I hope.

    11 Replies
    1. re: linguafood

      I love lamb but have never had shanks. I'd love to hear what you do with them as I'm looking for a good lamb recipe for Easter.

      1. re: fldhkybnva

        Lamb shanks and half legs of lamb are on sale at my local stupidmarket. I *might* have to pick up some up.

        1. re: LindaWhit

          Wow, around here, the lamb cuts never go on sale just before Easter - only the cheapo spiral cut hams. The markets here figure if you are after a lamb dinner for this holiday - you will PAY.

          The Tuesday after, I am stocking up on lamb!

          1. re: gingershelley

            Oh, I noticed the NZ leg of lamb is on sale at my store for Easter.

        2. re: fldhkybnva

          This is the yuvetsi:

           
          1. re: linguafood

            I'll trade you!

            1. re: linguafood

              That looks good.

              1. re: steve h.

                It was...or rather, is -- we have ample leftovers for dinner tomorrow, enough to feed a friend of ours!

                Those shanks get so tender, and the orzo, tomatoes and especially the kasseri really tie the dish together, to quote the Dude '-)

              2. re: linguafood

                Wow, that looks gorgeous and perfect for this weather. I love yuvetsi but the recipe I use says to use lamb shoulder and the cheese Tessa Kiros suggests is parmesan.

                I've never seen kasseri in the UK but I will look for it in the shops now I've moved stateside.

                1. re: helen_m

                  Parmesan? Dude. That's just wrong '-)

                  We've found kasseri in the (admittedly very well-stocked) Wegmans cheese section. I haven't checked Trader Joe's.

                  I think shoulder would work just as well as shanks, tho the latter seems to be much easier to find around here.

            2. re: linguafood

              God, this sounds stunning, all of it. And the Lindor balls. Actually my favourite chocolate ever. The white chocolate version is delicious; they recently came out with a caramel version but I haven't tried that yet.

              Going to research yuvetsi now...

            3. This weeks meals (especially after my 5 guys disaster) are going to be light. 2 weeks of vacation eating has done me in and with the Easter holiday coming I need to watch it!

              Been working on my Easter menu and trying to finalize the guest list. Blended families can sometimes be a challenge!

              Dug out all the decorations, pulled out all the linens and have got the boy polishing silver.

              Still feeling sicj form 5 guys so everyone is on their own tonight. Tomorrow will be Thai Basil chicken. Excited to try my had at that!

              21 Replies
              1. re: foodieX2

                I used to heart 5 Guys but the last one was "The Last One" - gritty comes to mind.

                1. re: foodieX2

                  All of my coworkers rave about 5 guys. I have never been but it's been on my mind and I'm tempted to drop in when I'm in the area but I keep reading other opinions like this which make me think I should just stay home and grill up a burger. I love holidays and menu planning. I can get so wrapped up in the preparation but it's quite enjoyable for me. It sounds like you are preparing for a wonderful celebration. I am away from my family and will miss them on Easter which has always been a big family gathering, so I think I'll have to plan my own Easter menu for 2 to celebrate in style on Sunday.

                  1. re: fldhkybnva

                    Do it!! I find that as wonderful as it is to be surrounded by friends/family on the holidays my husband and I most treasured ones have been when it was just the 3 of us when the babe was small. You can splurge on things for 2 you wouldn't make or buy for 14. Timing isn't as critical of an issue so you can be more relaxed. Go for it and please let us know what wonderful things you concoct!

                    I think I finally figured out what I don't like about 5 guys. I ordered the regular cheese burger with catsup, lettuce and tomato and while the first few bites tasted good it was downhill after the 3rd and 4th bite.

                    I think it' the combination of the grease and american cheese and being cooked on a flat top griddle. I am used to the ground beef I get from our cow share that, while high in fat, I usually cook them grill so lots of fat drains away. The rare times I put cheese on my burgers is usually extra sharp cheddar. Throw in the processed white roll and the mass amount of catsup they added and it was all just too much! I didn't eat anything else the rest of the day. ugh.

                    If you go order the kids burger which is just a single patty and put on your own condiments. They might have other cheese options too, I don't remember.

                    Oh-the fries were great at first as they were piping hot and crispy but they serve them in paper bag so with in minutes they were steamed and soggy so that didn't redeem the experience! Who came up with that idea?

                    1. re: foodieX2

                      With the fries you have to tear open the bag and lay them out so they stay crispy. Not good if you're doing take out. Those I do still like though. And, there's definitely enough for 2, possibly even 3-4 people in one order.

                      You may be onto something w/ the fat content. I'm learning I can't eat the high fat foods like I used to, even though I don't eat a "low fat" diet by any means. Last night I had some pizza that was pretty greasy, and I didn't feel so hot afterwards. I should have at least blotted the pizza before eating it.

                      1. re: juliejulez

                        good tip on the fries. We got it to go so the ones I nibbled on as we were walking out the door were fabulous but then I closed the bags to stop from eating them all, LOL, so by the time we got home they were soggy.

                        Twice in one week I threw away fries. Never thought I I would EVER say that….

                        1. re: juliejulez

                          When I am cooking at home and can control the ingredients (majority grass-fed/organic/natural) that go into my food, I can handle foods with a higher fat content. That is not the case when I am eating out at restaurants where they are using cuts of meat and oils that I would not use at home - "that" kind of fat my stomach has less of a tolerance for.

                        2. re: foodieX2

                          You are right on about the holidays! The past few holidays it has either been me or just me and SO and we have had wonderful celebrations which are just near perfect combinations of spending the day doing my favorite thing - cooking - and then my next favorite thing - eating - while in my PJs on the couch, in the comfort of my own home, with candles burning, watching movies. I will just need to figure out what to make which is an epic task for me as I often have trouble deciding what to eat on a daily basis because the options are all so good. I have the tendency to turn anything into a holiday or a need for something special just because it makes life more fun, even if it's just me. In fact, one of my best birthdays was when I was by myself and decided to take full advantage and celebrate it just the way I wanted and cooked up a spread of all of my favorites, including a full birthday cake with candles and all, and had a lovely time. I appreciate your encouragement. I'm known to be "the crazy girl who always is cooking or reading about food" at work and so I often get discouraged by comments like "why would you cook just for yourself, etc."

                          Yea, soggy fries are not my idea of fun. However, fries are quite possibly the only carb-y food that I ever really really couldn't live without and if they are hot and fresh I could quite possibly eat my weight in them and give that large order a run for it's money.

                          1. re: fldhkybnva

                            "I'm known to be "the crazy girl who always is cooking or reading about food" at work..."

                            You too? :-)

                            As for their comment of "Why would you cook just for yourself?" the response should be, quite simply "Who better to treat to a wonderful homecooked meal than myself?"

                            1. re: LindaWhit

                              Yup, I love cooking and it has become quite the enjoyable creative outlet for me which is unusual as a person who most would describe as the most regimented, uncreative, by the book, rule-following person they know. I am really growing into my own in the kitchen and it's so exciting even if I just have that excitement to share with myself. I regret that I didn't realize the wonderfulness of cooking until recently, but I think I have plenty of time :) I love the stares when I discuss the most fabulous en papillote ginger scallion fish faced with stares of confusion and "uh, that doesn't sound very good." Nevertheless, I will carry on with carefully plating all of my meals and being good to myself. As my grandma says, "always be good to yourself, if you won't no one will."

                              1. re: fldhkybnva

                                Your grandma is a very wise woman :D

                                1. re: alliegator

                                  she sounds like she is indeed!

                                2. re: fldhkybnva

                                  You're not just sharing your excitement with yourself - you're sharing with people across the country and world here on WFD. :-)

                                  1. re: LindaWhit

                                    Thanks so much it means a lot to me, as do all of you on WFD! I really love this place and it's really helping me to develop this new passion/hobby of mine.

                                3. re: LindaWhit

                                  me three! I am lucky though that I have one co worker who is batty as I am! She and a group of her childhood friends have a cooking club that I so envy!

                                  1. re: foodieX2

                                    Me four! I don't exactly have a job, but I'm known amongst folks I know as "oh, and this is Al, she is like a walking encyclopedia of food". Which is not true, of course, but people just associate me with food.

                                4. re: fldhkybnva

                                  I could quite possibly eat my weight in them...............YOU made me laugh so hard.You are too hilarious@times.

                              2. re: fldhkybnva

                                We have had countless holidays a deux because it's truly what I prefer for all the reasons foodieX2 mentioned! You can buy the best of everything, go at your own pace, and if your socks don't happen to have come from the same pair--who cares?!
                                And I'll add my .02 on Five Guys: the grease is what turns me off. But I find the fries pretty good. Ours come in a paper cup and always seem crispy. Guess I'm just lucky on that one.

                                1. re: alliegator

                                  Do you think the grease is mostly from the cooking method or the beef itself?

                                  1. re: fldhkybnva

                                    I'd have to vote cooking method. Unlike grilling, it just has nowhere to go except your belly :/

                                    1. re: fldhkybnva

                                      I think its both but the cooking method is the big culprit

                                  2. re: fldhkybnva

                                    Love a solo or group easter fldhkybnva, I have had a HUGE easter brunch for years (40-50 people sometimes, and just a couple years ago, decided to have a break. Had just a friend over and made artichoke eggs benedict, mimosas, a slice of nice ham, and a quiet girlfriend conversation. It was a nice change!

                                    Sometimes, that can be great. Treat yourself:)

                                2. Tonight will be smoked turkey/cabbage/salsa baked chimichangas in the toaster oven -- starting from a Rachel Ray recipe.

                                  And sometime this week I WILL make our favorite sweet & sour pork - with green pepper & pineapple, served with white rice. That's been on the menu plan for 3 weeks now and kept getting bumped (fortunately before I thawed the meat). The recipe from the older Better Homes & Gardens cookbook, minus all the salt, works well.

                                  3 Replies
                                  1. re: MidwesternerTT

                                    Care to share the ingredient list, MidwesternerTT? My DH has talked about a dish like the sweet & sour pork you cook. Used to have his Mom's...

                                    1. re: ItalianNana

                                      Sure -
                                      MEAT -
                                      1 ½ lb. meat (pork or chicken), cut into 2 x ½ inch strips
                                      Veg spray for skillet, or small amount of oil
                                      1 chicken bouillon cube (1 tsp granules)
                                      1 cup water

                                      SAUCE -
                                      juice from 1 –20 oz can pineapple chunks
                                      ¼ cup brown sugar
                                      2 Tablespoons cornstarch
                                      ¼ cup vinegar
                                      1 Tablespoon soy sauce

                                      FRUIT&VEG -
                                      20 oz. can pinneapple chunks (juice used above in sauce)
                                      1 medium green pepper, cut in strips
                                      ¼ cup thinly sliced onions

                                      Hot cooked Rice

                                      Cashews or sliced almonds for garnish

                                      Method -
                                      Brown meat Add water, bouillon and cook 30 min 1 hour - until tender.(I like to add green pepper & onion, at this point so it cooks a bit longer)

                                      While meat is cooking, start the rice in a separate pan (prepare per directions on rice package – usually 2 c. water, 1 cup rice, 1 tsp salt, 1 Tablespoon butter, bring to boil, cover & simmer very low for 20 minutes or until done).

                                      While rice is cooking, slice green pepper and onions.

                                      Prepare sauce:

                                      In a separate saucepan, combine brown sugar & cornstarch. Add juice/syrup drained from canned pineapple, vinegar, soy sauce. Cook over medium-high heat, stirring constantly, until thickened and bubbly – about 3 to 5 minutes. Remove from heat.

                                      Add sauce to cooked meat, stir well. Add pineapple, green pepper and onion. Cook over low heat 3- 5 minutes, until vegetables are tender-crisp -- I prefer veggies more cooked, so add them earlier.

                                      Original recipe calls for 1 1/2 teaspoons added salt in meat & sauce -- I omit.

                                    2. re: MidwesternerTT

                                      Oh my goodness.My late mom used to prepare sweet and sour pork from scratch with pineapple... green pepper... chunks of crisp onion...so good.She then served it with Uncle Ben's minute rice:) It was still a knock out.

                                    3. Keeping it simple tonight with ginger chicken stir fry, served up with some rice noodles.

                                      1. (Pssttt....roxlet - see if you can maybe fix your subject line! LOL)

                                        1 Reply
                                        1. re: LindaWhit

                                          funny, I didn't even notice until you said something LW!

                                        2. Tonight is what is known in our house as "garbage pizza". I look in the fridge and figure out what leftovers can go on the pie. So, sliced meatballs, green peppers, and red onions will make this one a fairly coherent pizza :)

                                          3 Replies
                                          1. re: alliegator

                                            Garbage pizza turned out to be not so garbage-y. I'll make this combo again :)

                                             
                                            1. re: alliegator

                                              Looks delicious! I love when the random throw together meals turn out to be just as good as the well-planned creations.

                                            2. re: alliegator

                                              I love pizza with leftovers from the fridge. Better than store bought or delivery ANY DAY!

                                            3. So, shall we have a go at letting this thread go to 400 posts?

                                              this morning i put into the crockpot a corned beef and a bottle of Guiness Stout. it cooked for 2 hours before we left the house, and we left it on warm until the BF got home, about 3 hours ago. hoping it's not falling apart by the time i get there. we still have mashed potatoes from last night, and i'll do something with some cabbage.

                                              also have the 2 lb. (our share) of the pork butt that was brined last night and sat in my sister's rotisserie most of today.

                                              this, after a lunch with a long lost cuz (younger) and her fiance, and my dad & sis, at a Berkeley restaurant, where we indulged in oysters, a cheese plate, bubbly, and hangar steaks. i need a nap.

                                              7 Replies
                                              1. re: mariacarmen

                                                Yes - let's let this one roll on up is my vote:) fwiw.

                                                1. re: mariacarmen

                                                  And it will be close to 500 before people are done posting on it. Personally, I'd rather cap at 300 and let it roll up to 400 on continuing posts. For the life of me, I can't see what difference it makes to read 500+ posts on one thread vs. 300 on one and 200 on another, but whatever...

                                                  1. re: roxlet

                                                    roxlet, I think for folks like us who are here posting often, it doesn't make much of a difference how many are in each thread since we keep up on it. But I could see how having less threads is more beneficial to the folks who only check in every couple days. It's worth a shot at least.

                                                  2. re: mariacarmen

                                                    I love doing corned beef with Guinness in the braise. I just finished my 3/17th version as corned beef hash for Sunday breakfast.

                                                    1. re: Terrie H.

                                                      i'm pretty sure you're the one i copied, no?

                                                      1. re: mariacarmen

                                                        If so, I sure hope you loved it.

                                                        I wish I bought an extra one for the freezer, since it is so good.

                                                        1. re: Terrie H.

                                                          did!

                                                  3. I had leftovers for lunch of pork satay, and a bit of tika masala, and want something more 'continental' for lunch but didn't really feel like cooking today.

                                                    French onion soup from the freezer, - with plenty of gooey melted swiss and a sprinkle of parm up top, and a nice spinach salad with hot bacon dressing, apple, avocado and some toasted almonds will be on deck tonight. Easy and will hit the spot while watching zombies (tho lately there have been too few zombies and just live people power struggles to kind of mess up the show).

                                                    Happy Sunday!

                                                    1. Smoke roasted salmon filet, broccoli aglio at olio, pan roasted potatoes. A simple follow up to last nights fried chicken extravaganza.

                                                       
                                                      5 Replies
                                                      1. re: rjbh20

                                                        Hi rj,

                                                        Stunning as usual. The only thing missing is the backstory. Please share your thoughts/comments/criticisms to flesh out your wonderful meals. We would all benefit.

                                                        Thanks in advance.

                                                        1. re: steve h.

                                                          No real backstory. Picked up the fish yesterday, everything else just what was in the fridge & pantry. Forgot the aauce verte, which would have been a nice touch, but it still worked out fine

                                                          1. re: rjbh20

                                                            There's always a backstory. That's part of the siren song that is WFD.

                                                            Did you get the salmon from your local fishmonger? Did you smoke it yourself? If so, how? I get my fish from a commercial purveyor with a retail business. I buy what looks good and cook it the same day. The goofy thing is that my fishmonger also sells 3-4 cartons of farm-fresh eggs every day (I call the night before, leave my name and the rest is magic).

                                                            Sharing details is good.

                                                        2. re: rjbh20

                                                          Would happen to have a table available for two tomorrow night?? We would happy with the chefs tasting, thank you!

                                                          <<big grin>>

                                                          1. re: rjbh20

                                                            White serving plates just enhance the elegance of your meal here.Wonderful photograph.

                                                          2. I'm a convert...a Zuni chicken convert, that is. I just inhaled a plate of the tastiest simplest roasted chicken ever!

                                                             
                                                            40 Replies
                                                            1. re: fldhkybnva

                                                              Excellent!

                                                              We love the Zuni chicken.

                                                              1. re: fldhkybnva

                                                                It looks fabulous. I'm adding it to my must try list. Did you need to dry it off again? I've been following your posts and noted you thought the skin was a bit wet after you had put it in the fridge.

                                                                1. re: Frizzle

                                                                  Yea, the second day I peeked at it and it seemed moist. I actually took it out and dabbed any moisture particularly inside the bird added a touch more salt and put it back in the fridge. Tonight I took it out an hour or so before cooking, dried it multiple times inside and out and it cooked up like a champ. I actually hate chicken skin and rarely eat any skin on roasted chicken or turkey but I gobbled up the chicken skin like it was candy. I thought it was quite easy and I'd definitely make this over and over. As for the smoke issues, there was quite a good buildup of smoke with the first flip when I inadvertently tipped the bird as I was turning and the drippings inside poured onto the piping hot cast iron pan. I opened the back door and turned on the vent fan and after 5 minutes back in the oven it was done smoking and I didn't have any other issues. This is a great recipe!

                                                                2. re: fldhkybnva

                                                                  I love a Zuni Roast Chicken, but I always forget to prep it in advance. Instead, I've become decidedly enamored of the dry skin/high heat oven method without the 2 day preparation!

                                                                  1. re: gini

                                                                    Yea, I do wonder if the 2 day prep is necessary and it's just the high heat method which would turn out similar results. It's such a simple preparation. I still can't believe just herbs without butter + a piping hot oven can produce such a delicious product. My oven however needs a good clean though although I used it again last night at 425F for another meal and it didn't smoke much but probably should run it through a self-clean cycle.

                                                                    1. re: fldhkybnva

                                                                      Here's how I do it!

                                                                      Preheat the oven to 450°F. Dry your chicken thoroughly inside and out.

                                                                      Salt and pepper the cavity, then truss the bird. Salt that chicken! Season with pepper.

                                                                      Put the chicken in the oven. Do not touch it. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and do one of two things:
                                                                      1) add herbs to the pan and baste the chicken with the herbs and juice
                                                                      2) take the chicken out of the pan and let rest 15 minutes. Add herbs/whatever to the pan and make a gravy.

                                                                      1. re: gini

                                                                        Great, thanks!

                                                                  2. re: fldhkybnva

                                                                    Glad it came out well. I *really* need to roast a chicken soon... maybe Thursday when my sweetie's working late.

                                                                    1. re: linguafood

                                                                      I'd love to try a different recipe this week but that one was so good not sure it's worth the experimentation :)

                                                                      1. re: fldhkybnva

                                                                        Well, the two lemon recipe is calling your name, I think :-)

                                                                        I know it's calling mine!

                                                                        1. re: fldhkybnva

                                                                          If you want to involve bacon, this recipe is quite good for roast chicken: http://www.foodnetwork.com/recipes/ty...

                                                                          Was actually the first roast chicken I ever made.

                                                                          1. re: juliejulez

                                                                            Oooh, it's hard to decide! I love bacon and it would pair well with the mushroom sauce that I made last night. Side story: last night I was regaling about the lovely hearty, meat flavor of sauteed mushrooms and SO just stared at me in confusion. He has never understood my fascination with mushrooms. I'm the biggest meat lover there might be but the mushrooms are so savory and delicious, I put them in whatever I can. I hope it's not me that thinks this fungus has very complex flavors :)

                                                                            I do love the simplicity of roasted chicken is also great so two lemons will also have to make an appearance.

                                                                            For someone who eats quite a lot of chicken, it never occurred to me to roast a chicken rather than just for parties or at the holidays. I think this will become a weekly occurrence to use throughout the week. Easy and surprisingly cheap - the organic free-range 3 lb bird from last night set me back $10 which is nothing compared to the our frequent seafood dinners.

                                                                            1. re: fldhkybnva

                                                                              i'm with you on the mushrooms.

                                                                              1. re: mariacarmen

                                                                                Silly me, I responded before actually reading the recipe which includes mushrooms. I guess Tyler Florence and I are on the same page. Yea, I mostly use crimini which I find quite tasty but have been interested in branching out.

                                                                                1. re: fldhkybnva

                                                                                  I think baby bellas would be good with this too.

                                                                                  1. re: juliejulez

                                                                                    Correct me if I'm wrong, but aren't criminis and baby bellas the same thing?

                                                                                    1. re: ChristinaMason

                                                                                      You know I have no idea. The ones I buy at the store are labeled baby bella and I've never purchased crimini. So I googled.

                                                                                      And you are correct, they are the same :) http://www.myrecipes.com/how-to/cooki...

                                                                                      Always something new to learn in the world of food!

                                                                                      1. re: juliejulez

                                                                                        Baby bellas/creminis are the only mushroom I use for everyday use. :-)

                                                                                        1. re: LindaWhit

                                                                                          I prefer Creminis (& Enoki, Oyster, Maitake, & Shitake, etc.) in cooked dishes, but enjoy only good old White Buttons raw in salads. :)

                                                                                          1. re: Bacardi1

                                                                                            I have yet to try the other varieties that you mentioned but am very interested to. I imagine the taste varies somewhat but all have the woody, earthy flavor that I enjoy.

                                                                                        2. re: juliejulez

                                                                                          Branding, branding, branding.... to charge you $1 more per lb.! Sigh :)

                                                                                          1. re: gingershelley

                                                                                            Oh the baby bellas aren't expensive.. maybe $2-3 for an 8oz package, and I often buy the pre-sliced kind to save myself some time. I don't see creminis at my store, so that's why I thought they were totally different :)

                                                                                            1. re: juliejulez

                                                                                              Yea I thought they were the same so grab whatever and I guess never paid much attention because in most of my stores the brown are labeled either or. I eat so many they can get quite expensive but antioxidants right? It's also a perfect delicious meal filler. I throw them in many things.

                                                                                  2. re: mariacarmen

                                                                                    Big shroom head myself. They're on the menu today.

                                                                                  3. re: fldhkybnva

                                                                                    I could happily live on mushrooms sauteed in butter with garlic herbs and white wine reduced a bit. I could easily consume a 2 pound dish of them sopping things up with some warmed buttered sour dough baguette. I have no shame:) My daughter does some saute with mushrooms in butter herbs and then full cream reduced down that her Kiwi husband showed her. I also love those (I believe are) shitake mushrooms that are reconstituted with water....they are like velvety steaks to me.So I am there with you in spirit....the only ones I won't eat are the *magic mushroom* variety:)

                                                                                    1. re: Lillipop

                                                                                      Amen to that. I usually throw an extra package in for myself. In fact the other night as I chowed on the Zuni chicken with sautéed mushrooms my only thought was wow-chicken and steak! They are so meaty when you let the flavors concentrate. I actually hate raw mushrooms, oddly enough.

                                                                              2. re: linguafood

                                                                                I usually roast a chicken at least every other week; love the dinner of the crisp skin, roasted veggies in the bottom - sometimes a bread salad or 'stuffing with chard' on the side, or potatoes (nearly always root veggies cooked under the rack).

                                                                                Leftovers for soup, a salad, cold chicken with my dijonaise sauce for lunch(!), and bones for stock.

                                                                                A staple no good scratch cook can overlook, IMO.

                                                                                1. re: gingershelley

                                                                                  I would make it more often, but despite my performance of thorough liposuction, I seem to have become a bit sensitive to even the remaining chicken fat. Same, sadly, goes for my favorite steak cut - rib-eye. Wah.

                                                                                  But I don't care. Some time this week, I'm either roasting or frying chicken. Since all y'all won't shuddup about roast chicken :-D

                                                                                  1. re: linguafood

                                                                                    Not to be intrusive and if I am then forgive me in advance.Does the animal fat make you ill or are you just being lipid healthy?

                                                                                    1. re: Lillipop

                                                                                      It can have some unwelcome effects on my digestive system :-)

                                                                                      I generally don't worry much about fats nutritionally, and cook with butter, oils, bacon fat -- you name it. For some reason, whole chickens and I don't agree with each other 9 out of 10 times, same goes for fattier red meat. It's a shame, which is why I will often put up with the side effects.

                                                                                      1. re: linguafood

                                                                                        Thanks! I stashed the bacon grease in the fridge for some reason and thus haven't been using it much. Dinner tonight-I have no clue but it will include bacon grease! I have a head of cabbage stashed so perhaps they will meet.

                                                                                  2. re: gingershelley

                                                                                    I just bought some Maille Honey Dijon (on sale and couldn't resist), and would love to hear your recipe GS for the dijonaise sauce!

                                                                                    1. re: littleflower

                                                                                      Me too, I've been eye-ing that mustard for a while but not a pure Dijon fan so need a good recipe before I ever buy anything different than the usual brand.

                                                                                      1. re: littleflower

                                                                                        Just mix perhaps 1/4 cup dijon with 1/3 cup good mayo, and if desired, a Tbsp. or 2 of yogurt or sour cream to lighten. I like to add a short grind of fine pepper, and a few drops of lemon juice.

                                                                                        For variation, if you used the honey dijon, you will have a slightly sweet tang. You can also mix in some chopped capers, dill, tarragon, parsley or what have you.

                                                                                        Wonderful dipping sauce for cold roast chicken (and grapes!).

                                                                                        1. re: gingershelley

                                                                                          Thanks for your dijonaise recipe, will have to give that a try since I usually just put a squeeze of fresh lemon and sea salt/pepper on my cold roasted chicken...Fresh Market has a sale this month 3.50 per Maille mustard and they had both the Dijon Originale and their Honey Dijon versions. I ended up with the Honey Dijon because the Maille website said that their Dijon Originale was spicy...have heard wonderful things about Maille mustards but cannot handle much heat/spice in my foods.

                                                                                          1. re: littleflower

                                                                                            littleflower,

                                                                                            I would say that the Maille dijon is not so much spicy, as 'sharp' or strong for a dijon. Great for cooking and dressings.

                                                                                            There tarragon mustard is wonderful as well!

                                                                                            For straight dijon for sandwiches, etc. I like Grey Poupon :)

                                                                                            1. re: gingershelley

                                                                                              Tarragon flavoured mustard is what, in the UK, we call "French mustard" (Dijon being Dijon). I believe its proper geographical name is Bordeaux Mustard. Britain has a long association with Bordeaux, importing wine, so I guess that will have been our first experience of a French mustard, hence how it gets its name. Very popular with folk (including me) as the mustard to go with a steak.

                                                                                              1. re: Harters

                                                                                                I've never even seen tarragon mustard before. I can imagine it making a fine addition to roast chicken. I'll have to keep my eyes peeled for it. What else do you use it for?

                                                                                                1. re: JungMann

                                                                                                  Nice in vinaigrettes. Or to give béarnaise that je ne sais quoi.

                                                                                                  1. re: JungMann

                                                                                                    As you guess - it goes very well with chicken.

                                                                                                    I cut breasts in half horizontally and put them in a baking dish. Smear with mustard and press on a breadcrumb coating. Bake. The breadcrumb topping takes to having all sorts of additions - herbs, finely chopped nuts, for example.

                                                                                  3. So the BF made his own corned beef plate as i still wasn't hungry after our late brunch today. i just regained a bit of my appetite, however, and found that he'd trimmed some of the fat off the CB (my favorite part. we are like Jack Sprat and the missus.) and left it on the cutting board, along with some meat. he'd also steamed some cabbage. bingo! a couple of splooshes of dry sherry into a hot pan, diced up some CB and CB fat, chopped up the cabbage, threw it in the pan, smooshed it around, a dollop of sour cream went in, and a heavy sprinkling of dill. sweetness of the meat which cooked all day in Guinness, with the sweetness of the sherry, the salty meat, the creaminess.... delish!

                                                                                    1 Reply
                                                                                    1. re: mariacarmen

                                                                                      Oh man that sounds delish, particularly if accompanied by an adult beverage.

                                                                                    2. Beware the Sides of March!

                                                                                      Tonight, I am a mere onlooker - unless some basic peeling and chopping duties are required by "Chef".

                                                                                      There will be fried seabass fillets, so I'm informed. And a variation on Chef's pesto rice salad - basically, it's going to be a hot risottto, rather than a cold salad. And some eclectic sounding fennel braise which, I understand will involve thinly sliced fennel, tomatoes which are now too soft for any other use, black olives, basil and parsley (cos they need using up as well).

                                                                                      Mmmmm. Fish and rice. My absolute favourite. Not.

                                                                                      1 Reply
                                                                                      1. re: Harters

                                                                                        Like the title to your post Harters - good wordplay:)

                                                                                      2. I'm making a chicken samosa strudel tonight, plus I'm hoping it can convert my husband to chickpeas (It's not that he doesn't like them, he's never had them, he just assumes he won't like them).

                                                                                        If I have some leftover phyllo I might make myself some kind of dessert with probably apple and some spices.

                                                                                        3 Replies
                                                                                        1. re: Musie

                                                                                          I find the only off putting thing about chickpeas are the skins. If you can peel them you stab a much better chance of avoiding any dislike.

                                                                                          1. re: melpy

                                                                                            I made sure I mashed them up nicely and I went a little lighter on the quantity than had I just been making it for myself. He really enjoyed it, so I might have to try chickpeas in a few more recipes.

                                                                                            1. re: melpy

                                                                                              Those skins are a PITA - I use an old linen kitchen towel and rub lightly under cold water, then dry on another towel, and it really makes a difference in how I like them in recipes.

                                                                                          2. The weather man fails again - forecast: 1 inch, current: 4 inches and falling. I will be cozy with Zuni chicken leftovers at lunch today over a bed of spinach with tomatoes and blue cheese. SO has decided to work from home and volunteered to whip up a pot of beef chili and cornbread. Is it dinner time yet?

                                                                                            1. Cooking at the lodge in the snow = cozy and romantic (in the close friends sense of the word).

                                                                                              On Saturday night, we ate:
                                                                                              blackened salmon (paprika/cayenne/salt/brown sugar/cayenne) tacos with tomato/mango/cucumber/apple/jalapeno salsa, black beans, and sour cream. Homemade chocolate chip cookies for dessert.

                                                                                              Tonight is the first night of Passover:
                                                                                              matzo ball soup
                                                                                              poached salmon over asparagus in a lemon-dill sauce
                                                                                              grilled leg of lamb
                                                                                              vegetables
                                                                                              roasted potatoes
                                                                                              coconut macaroon
                                                                                              Chocolate Idiot Cake with whipped cream

                                                                                              14 Replies
                                                                                              1. re: gini

                                                                                                A sweet Passover to you and all of our friends out there in
                                                                                                Chowland...(Passover celebrates freedom, almost like July 4th)
                                                                                                Have a very similar menu, except I have 3 racks of lamb, homade gefilte fish tonight, with the salmon for tomorrow night with what else????Brisket!!!!!

                                                                                                1. re: PHREDDY

                                                                                                  Your and gini's menus sound wonderful. enjoy!

                                                                                                  1. re: mariacarmen

                                                                                                    Will do ...thanks!

                                                                                                    1. re: mariacarmen

                                                                                                      Yes, both menus sound great. Happy Passover!

                                                                                                    2. re: PHREDDY

                                                                                                      YUM! 3 racks of lamb, with salmon and brisket to look forward to? Excellent! Enjoy your freedom holiday and your kin.

                                                                                                      1. re: gingershelley

                                                                                                        We did and this morning , I have a little headache from all of the sweet wine....(maybe the glass of MCallan's afterwards helped as well)
                                                                                                        Thanks!

                                                                                                      2. re: PHREDDY

                                                                                                        What'd you do with the lamb?

                                                                                                        1. re: fldhkybnva

                                                                                                          I make a rub of garlic, evoo, s&p, paprika and a pinch of cayene and oregno.
                                                                                                          After sitting for about 1/2 hour, into a hot saute pan, brown on both sides, into a 350 degree oven for 12 minutes, remove to counter, cover with foil for 10 minutes to rest and carve....the pan is deglazed with white wine, butter , and capers.

                                                                                                      3. re: gini

                                                                                                        Being a lover of all things chocolate, I would love details on this Chocolate Idiot Cake of which you speak....

                                                                                                        1. re: Cherylptw

                                                                                                          http://www.davidlebovitz.com/2007/01/... - David Lebovitz recipe! 4 ingredients, stick it in the oven, donc voila. It's my go to dinner party cake as well since you can make it ahead of time and refrigerate it. I love it as it's a flourless chocolate cake that's light and fluffy.

                                                                                                          1. re: gini

                                                                                                            Oh. MY.

                                                                                                            1. re: gini

                                                                                                              I forgot about that awesome cake. DL is my favorite blogger - what great taste you have gini:).

                                                                                                              Will have to save that one this time so I don't lose it. Thank you!

                                                                                                              1. re: gini

                                                                                                                Oh yes mam!! I will be making this cake before the week is out! Thanks for the link

                                                                                                                1. re: Cherylptw

                                                                                                                  Chocolate Idiot Cake for all!

                                                                                                          2. Christinamason's roasted chicken, eggplant and chevre bake was delicious. She's right, the secret is all in the spices in your red sauce and I think I did a decent job, but with all the cheese and olive oil, it might be a bit too rich for dinner two nights in a row.

                                                                                                            Tonight instead is a dish I've never made before but eaten plenty of times at family dinners: salmon in hot tamarind broth (sinigang na isda). Typically I make a similar soup using pork ribs but I love the lighter texture and flavor my aunt gets with fish. I'd like to use salmon belly for this, but I doubt I'll be able to find any, so I'll have to settle for heads, which as many an Asian cook will tell you, makes a phenomenal soup in its own right. Vegetables in the broth will include tomatoes, daikon radish, mustard greens and a banana pepper. Normally I'd add Sriracha, but I want it to keep the flavors lighter so I can repurpose the leftovers as salmon soup with miso (sinigang na salmon sa miso).

                                                                                                            2 Replies
                                                                                                            1. re: JungMann

                                                                                                              Glad it worked out for you! I got it from another poster on the goat cheese thread. Did you make pretty stacks or a more casserole-type dish?

                                                                                                              1. re: ChristinaMason

                                                                                                                It was a sloppy mess of a casserole, just something to slap together in between episodes of Mad Men.

                                                                                                            2. Well tonight's dinner is up in the air. On my planned menu, I have chicken pesto lasagna rolls. But yesterday, we got a last minute invite to a Colorado Avalanche "meet the team" party that is from 5-7. Should be rather fun to meet the players, take pictures etc. Plus, we'll get to see the Stanley Cup again, we took pictures with it at the game yesterday. But, we don't know if they are feeding us at this party. So if they do feed us, that will be dinner. If they don't, then I will still make the lasagna rolls when we get home, they're pretty easy to put together.

                                                                                                              3 Replies
                                                                                                              1. re: juliejulez

                                                                                                                There should be food. There always was at the team I worked for's meet and greet events. Usually heavy apps.
                                                                                                                The lasagna rolls sound like a great back up plan. Have fun!

                                                                                                                1. re: juliejulez

                                                                                                                  I hope it's a great time! You are the queen of making a whole cool dinner when it's already kind of late. Energy envy here - hope it goes well.

                                                                                                                  1. re: gingershelley

                                                                                                                    Ha thanks! We made it home around 730 so it wasn't TOO late... only about 30-45 minutes later than I normally get home. But at the event I had a hot dog (hey, all the food was free!) so I wasn't hungry for dinner. But, I still made the lasagna rolls since I'm relying on them for lunches this week, and SO was hungry. I just had a little snack of a tortilla smeared with peanut butter and honey, all rolled up.

                                                                                                                2. I roasted a chicken over the weekend, so I think I'll be having chicken this or that just about every day this week! Tonight, since I'm working at the theater, it's curried chicken salad in a boston lettuce leaf wrap, a prune/oatmeal muffin (from "100 Foods to Stay Young" - great little book!), reheated stir fried veggies, and an apple.

                                                                                                                  For the rest of this week, I'm thinking chicken paprikash; chicken/spinach/potato curry casserole; chicken, olives and artichokes with a savory lemon sauce; and orange chicken.

                                                                                                                  1. over on the WW board, roxlet reminded me about my fish sticks in the freezer, and inspired me to make fish tacos with them tonight for myself before heading over to the Oldster's. the BF has corned beef and roast pork to entertain himself.

                                                                                                                    1. Tonight is a simple risotto (I use an Ina Garten recipe), sautéed shrimp and roasted cherry tomatoes with basil. All to get mr. gator in an Italy mood as he heads there tomorrow on his maiden voyage with the new job.

                                                                                                                      8 Replies
                                                                                                                      1. re: alliegator

                                                                                                                        Pretty sweet gig, getting to go to Italy as a maiden voyage! My SO got to go to Boise LOL

                                                                                                                        1. re: juliejulez

                                                                                                                          Haha! He's pretty excited because the last job had him frequently in China. He's not much of a travelin' man or an adventurous eater, but Italy suits him fine :)

                                                                                                                          1. re: alliegator

                                                                                                                            Really, if you have to do business travel it doesn't get much better than Italy, does it? I would even put it over France for business travel. Have you done some CH research for him on where it is in Italy that he's going?

                                                                                                                            1. re: GretchenS

                                                                                                                              I haven't really researched because he'll only be there for three days, and he's going with a couple of guys that do this trip routinely. He'll be in Calabria and will be traveling there often.
                                                                                                                              I'm jealous, of course, but will probably be able to do a tag-along in the future so I can enjoy all the tastiness that the south of Italy has to offer :D

                                                                                                                        2. re: alliegator

                                                                                                                          What is mr. gator doing that he gets to go to Italy for work (hope that's not too personal)?

                                                                                                                          What a wonderful thing!

                                                                                                                          1. re: gingershelley

                                                                                                                            He's a chemist, and they're working together with an Italian company on a project. I did do a little research on the food of Calabria, and found this dish to be popular:
                                                                                                                            http://www.bonappetit.com/recipes/201...
                                                                                                                            I think I'll make some for myself while he's gone :)

                                                                                                                            1. re: alliegator

                                                                                                                              See if he can smuggle you back some nduja!

                                                                                                                              1. re: mariacarmen

                                                                                                                                I had to look that up---yum!! But I'd hate to take show up at the cleaners with all the sausage-y smelling clothes :/

                                                                                                                        3. Saving the yuvetsi leftovers for tomorrow night's dinner, as we have our pescatarian friend coming over tonight to watch brains splattered all over the screen (last night's Walking Dead episode '-)).

                                                                                                                          After a quite debaucherous weekend of eatings and silliness, we shall feel incredibly healthy and virtuous by having my 'heavenly tofu' dish on a bed of scallions & stir-fried asparagus with shrooms. Haven't made the tofu in forever and am actually looking forward to it.

                                                                                                                          1 Reply
                                                                                                                          1. re: linguafood

                                                                                                                            There were some adequate brains last night, I must say; I could even watch the episode again, Lingua :).

                                                                                                                            Enjoy with the heavenly tofu!

                                                                                                                          2. Trout and asparagus. Not sure what to do with either one yet.

                                                                                                                            5 Replies
                                                                                                                            1. re: melpy

                                                                                                                              Asparagus is my favorite vegetable and unfortunately has been a fortune for months now however I've noticed the prices have come down a lot in the past week, so perhaps the season is upon us.

                                                                                                                              1. re: melpy

                                                                                                                                Whole trout? Grill it.

                                                                                                                                1. re: linguafood

                                                                                                                                  Really? Your trout and caper habit made a pan-fried recipe combining the two a regular treat for me a while back!

                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                  1. re: JungMann

                                                                                                                                    Well, depending on the size of the trout, I'd have trouble fitting it in a pan. And I LOVE grilled whole fish. Mostly when it's not snowing like crazy, tho.

                                                                                                                                2. re: melpy

                                                                                                                                  Very spring-ey!

                                                                                                                                  A quick sauteé with some lemon and thyme or such would be very nice - maybe dill and tarragon?

                                                                                                                                  Ooohhh, and some capers (ala JM's reminder, yum).

                                                                                                                                3. Since it was such a raw, cold, snowy day yesterday (& continuing through today), I made a nice big pan of Turkey & Mushroom Lasagna last night. Served with a nice green salad & a warm baguette on the side, plus have 4 nice-size individually-wrapped portions in the freezer for 2 additional future meals.

                                                                                                                                  7 Replies
                                                                                                                                  1. re: Bacardi1

                                                                                                                                    Delicious, do you have specifics on preparation?

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I don't think I've made the exact same lasagna twice, but yesterday's turned out truly outstanding, if I do say so myself - lol. Just enough ooey-gooey cheese, just enough sauce without being gloppy, noodles tender without being mushy, etc., etc. (While I'm usually a Barilla pasta fan, this time I used Ronzoni "oven ready" lasagna noodles, & I liked them better than my usual Barilla.)

                                                                                                                                      Bacardi1 Turkey & Mushroom Lasagna

                                                                                                                                      For Mushroom-Cheese mixture:

                                                                                                                                      8 oz. Cremini mushrooms, sliced
                                                                                                                                      Extra-virgin olive oil
                                                                                                                                      15-oz container Ricotta cheese (part-skim or regular)
                                                                                                                                      1 egg, slightly beaten
                                                                                                                                      Approx. 1 Tbs. dried oregano
                                                                                                                                      Sprinkling of granulated garlic

                                                                                                                                      For Turkey mixture:

                                                                                                                                      1 pkg. (1# to 1-1/3# or so) ground turkey
                                                                                                                                      2 jars (24 to 26 oz. each) pasta sauce (I used Bertolli “Marinara”)
                                                                                                                                      Dry red wine (optional)
                                                                                                                                      Approx. 2 Tbs. dried oregano
                                                                                                                                      Sprinkling of granulated garlic
                                                                                                                                      Sprinkling of crushed red pepper flakes

                                                                                                                                      For Lasagna assembly:

                                                                                                                                      1 pkg. “Oven Ready” Lasagna noodles (I used Ronzoni)
                                                                                                                                      2 bags (8 oz. each) shredded Mozzarella cheese (low-fat/part-skim or regular)
                                                                                                                                      1 bag (8 oz.) shredded Parmesan

                                                                                                                                      Preheat oven to 350 degrees.

                                                                                                                                      In a large skillet, sauté sliced mushrooms in a couple of dollops of extra-virgin olive oil until tender & they begin to lose their moisture. Do not allow to brown. Transfer to a medium bowl & set aside to cool a bit. Combine mushrooms, Ricotta, beaten egg, 1 Tbs. dried Oregano, & a sprinkling of granulated garlic thoroughly. Set aside.

                                                                                                                                      In same skillet, cook ground turkey until no longer pink, then stir in the 2 jars of pasta sauce (rinsing out each jar into the skillet with a little red wine if desired). Stir in 2 Tbs. dried oregano, granulated garlic, & crushed red pepper flakes & turn heat down to low.

                                                                                                                                      In a lasagna pan or a 9” x 13” glass baking dish, spread a few large spoonfuls of meat sauce. Place 3 pieces of uncooked lasagna noodles in crosswise without touching either each other or the sides of the pan. Spread a small amount of mushroom-ricotta mixture on each noodle, followed by more meat sauce. Sprinkle with a couple of handfuls of shredded mozzarella. Follow with another layer of noodles, mushroom-ricotta mixture, meat sauce, & shredded mozzarella. Repeat layers again, & end with a final layer of pasta noodles & enough remaining meat sauce to cover final layer of pasta. Sprinkle remaining mozzarella over top, & finish with bag of shredded Parmesan.

                                                                                                                                      Cover lasagna pan with aluminum foil – slightly tented to keep cheese from sticking, but crimped firmly around pan edges. Bake in center of oven for 35 minutes, remove foil & continue baking for an additional 15 minutes. Remove from oven & allow to sit for 10-15 minutes to set up a bit before slicing & serving.

                                                                                                                                      1. re: Bacardi1

                                                                                                                                        Thanks, I'm sure it will be put to good use.

                                                                                                                                        1. re: Bacardi1

                                                                                                                                          Bacardi1, that sounds like a great, balanced lasagna - interesting you liked the Ronzoni noodles better. I am a pretty avid fan of my Barilla.... please tell why you liked the other better?

                                                                                                                                          I like the mushrooms in with the ricotta. Never done that. My mom used to put in grated zucchini, salted squeezed and dried, and I tend to do that too. Mushrooms sound great!

                                                                                                                                          Lasagna on the plan for later this week, and I need your good advice:).

                                                                                                                                          1. re: gingershelley

                                                                                                                                            You know, I've been a hard-core Barilla fan for many years, & that's what I'd planned on buying. Was in a hurry when at the store, & the market had Ronzoni & Barilla (both in blue boxes) side by side. Saw a "buy one, get one free" sign, & just grabbed 2 blue boxes of lasagna noodles. Am SO glad I did.

                                                                                                                                            It's not that Barilla "oven ready" lasagna noodles are bad, just that the Ronzoni "oven ready" was so much better! The noodles expanded a bit more than Barilla, & remained perfectly "al dente" - not too firm, not too soft. They also held their shape beautifully during slicing/serving - no breaking or sliding around.

                                                                                                                                            All in all I do consider it the best turkey lasagna I've ever made, & everything else being constant, I consider the noodles one of the main reasons.

                                                                                                                                            1. re: Bacardi1

                                                                                                                                              Thanks for expanding on why, Bacardi1. I will give those a try as well.... sound great!

                                                                                                                                              1. re: gingershelley

                                                                                                                                                Oh - & I don't know if Ronzoni makes both oven-ready "flat" & oven-ready "rippled" noodles, but if they do, it was the oven-ready "rippled" ones I bought.

                                                                                                                                    2. Tonight will be a broccoli, red bell pepper and gruyere quiche (with bacon!). Pretty sure it will end up being a crustless quiche, as I don't have any frozen store-bought, nor will I want to make a crust after I get home from errands after work.

                                                                                                                                      I've printed out a few web recipes, so I'll jury-rig the mix from all of them. I read a trick on one of the sites that buttering the baking dish will help the egg mixture closest to the pie pan "puff" up and help the quiche cut and serve easily. Will definitely be trying that.

                                                                                                                                      8 Replies
                                                                                                                                      1. re: LindaWhit

                                                                                                                                        Please let us know how it goes! Gruyere quiche really grabs my attention :D

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          That sounds FAB! I, too, would love to know how it turned out, as I am a quiche lover.

                                                                                                                                          1. re: DelishDi

                                                                                                                                            I do hope it comes out! I had picked up some gruyere a few days ago, knowing I wanted to make a quiche. I remembered driving in to work that I had broccoli to use up, and I thought it and bits of sauteed red bell pepper would work - and be colorful!

                                                                                                                                          2. re: LindaWhit

                                                                                                                                            And a review of the quiche....good, but too watery. Didn't have enough half and half (and light cream would have been better), and should have remember to open a can of evaporated milk. But no, I topped off the half and half with 1%. Stupeyheaded LindaWhit! I should know better!

                                                                                                                                            And surprisingly, not seasoned enough. I didn't add any salt to the eggs, as there was bacon and the gruyere has a bit of saltiness. But it *did* need some salt. Sprinkled on top doesn't cut it. Oh well. Practice, practice, practice.

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              I'm always surprised how much salt quiches and egg dishes like tortilla de patatas need. Hard to overdo it.

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                Sounds good anyway! I'll bet the next one will be absolute perfection!

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Had some for lunch today (after blotting out the moisture in the container after nuking it to get it hot).

                                                                                                                                                  And I'm craving salt *SO* badly that I'm having a half bag of Fritos as a Scooby Snack right now.

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Sorry it didn't live up to your expectations. I'm sure it was still quite good. and I'm sure it'll be fabulous next time :)

                                                                                                                                                2. The weather today (snow overnight and sleet today) has caught me by surprise after the weekend's sunshine (is DC weather always this unpredictable?!) anyway yesterday I decided on an Ottolenghi-fest: butternut squash with red onions and za'atar, swiss chard with wheatberries and pomegranate molasses, beetroot dip, mejadra and flatbead. I'm going to pretend it's still spring-like and cook it anyway!

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: helen_m

                                                                                                                                                    Do tell about the butternut squash. How is it cooked - roasted with the onions and za'atar?

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      The squash and onions are roasted together the za'atar is sprinkled on after with a tahini dressing.

                                                                                                                                                      1. re: helen_m

                                                                                                                                                        Sounds very good - and easy!

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          This is a delicious recipe LW, well worth checking the book from the library for. After I made it the first time, I now make it, and serve on a bed of raw spinach, kind of like a very hefty salad, with the tahini dressing up top.

                                                                                                                                                          A wonderful veg meal, which is very satisfying - I miss nothing, and feel like the full flavors really balance each other. You have salty, earthy, sweet, sharp and mellow going on all at once.

                                                                                                                                                          1. re: gingershelley

                                                                                                                                                            I think this is the recipe here: http://www.guardian.co.uk/lifeandstyl...

                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              Yes that's the one! My Jerusalem book is somewhere over the atlantic (just moved to DC from London) but I've found practically every recipe I've needed online which is great. Can't wait to get my cookbooks back though!

                                                                                                                                                              The dinner was a success, I'd not made the chard dish before and it was amazing, definitely a keeper. Plenty of yummy leftovers for lunch too.

                                                                                                                                                    2. re: helen_m

                                                                                                                                                      helen_m, I LOVE that butternut squash recipe from J, the beetroot dip and mejadra.

                                                                                                                                                      Good for you - such bright flavors, and very satisfying. I am sure you will enjoy.

                                                                                                                                                    3. Boo hiss. First day of the boys spring break and we are being pelted by a huge snowstorm. I've got ham & lentil soup in the ninja, (finally used up the last of my ham stock I made after Christmas) watching terrible 80's comedies (Once Bitten, Weird Science) snuggled up on the couch in our jammies. stupid groundhog.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: sunangelmb

                                                                                                                                                        I LOVE "Weird Science"! LOL

                                                                                                                                                        And I'm thinking your storm is heading out to sea, so we won't see it up in the New England area. At least I'm *hoping* the meteorologists are correct in that regard.

                                                                                                                                                        But the couch snuggling in jammies sounds VERY good to me.

                                                                                                                                                        1. re: sunangelmb

                                                                                                                                                          I like it that something in your kitchen is re-named 'the Ninja" :)

                                                                                                                                                        2. Last night was an 18th birthday dinner for my oldest stepdaughter, so I made her favorite thing: steak. Actually, this took the form of flap meat, just salted and grilled bloody rare. Roasted mushrooms, brussels sprouts and red peppers alongside, with duck fat crash hot potatoes. This was my first time making potatoes this way and I LOVED them - I was expecting DH to be enamoured of them as well, since he loves potatoes in general and crispy potatoes more than anything, but he thought they were only ok. Weird. Anyway, all that and chocolate lava cakes to finish. A nice welcome to adulthood meal!

                                                                                                                                                          Tonight will probably end up being Indian leftovers for me and DH and pizza for the kids. Not sure I'm going to have the energy for much more than that after slogging home in the snow. Spring really needs to get here, PRONTO.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: biondanonima

                                                                                                                                                            Wow. That'd be my kind of a birthday meal.

                                                                                                                                                            1. re: biondanonima

                                                                                                                                                              You had me at bloody steak and duck fat crash potatoes! Yum!

                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                I love flap meat. It's also good marinated in spicy Chinese chile sauce and lime juice, and then grilled.

                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                  Fabulous b-day dinner! You might try him again on the crash hot potatoes. The first time I had them I thought, meh, what was all the fuss about? But the second time I fell in love. :)

                                                                                                                                                                2. I made a roast galantine of duck yesterday so I think it will either be left overs or something fresh and simple tonight.

                                                                                                                                                                  Having friends over next Saturday for a Greek feast of baked lamb, skordalia, string beans maybe some spanakopita and probably yogurt and honey for desert. Oh and lots of retsina.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: mike9

                                                                                                                                                                    You lost me at retsina. The rest of the meal sounds fab.

                                                                                                                                                                    1. re: mike9

                                                                                                                                                                      Mmm, roast galantine of duck. What did you stuff it with? Bet it was to die for...

                                                                                                                                                                    2. My kefir grains have grown so much they're producing far more than I can drink these days so I'm always looking for other uses. Today I strained the whey off to make it nice and thick and subbed it in the place of yogurt in a tandoori marinade. The chicken thighs have been marinating since this morning (and will for a few more hours,) and will be grilled on a super hot charcoal grill alongside some cauliflower "steaks" that will be brushed with some oil that has toasted ground spices steeping in it. I can't figure out how to cook kale on the BBQ so I'll make that part inside, saag style :)

                                                                                                                                                                      14 Replies
                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                        I'll never use regular yogurt to marinate again, the kefir made a huge difference. The chicken is unbelievably juicy and tender but still firm, not mushy.

                                                                                                                                                                         
                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                          The cauliflower steaks look delicious.I have never thought of slicing it into steaks makes sense to me.

                                                                                                                                                                          1. re: Lillipop

                                                                                                                                                                            more surface area= more caramelized goodness = yum!

                                                                                                                                                                            1. re: Lillipop

                                                                                                                                                                              Those cauli steaks are delish!

                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                              I use kefir for marinades, too, instead of yogurt. Looks great!

                                                                                                                                                                              1. re: DelishDi

                                                                                                                                                                                I'd love to hear what else you make with it. Until I find someone to share them with I have to make a lot of it to keep the grains happy.

                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                  < Until I find someone to share them with>

                                                                                                                                                                                  I can help with that :)

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Lemme know how to get in touch with you so I can find out where to send them.

                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                    I just looked up the whole kefir thing.... it looks easy, and even better for you than yogurt! I might have to get some grains - or - if you really have too many, could you dehydrate some and CM and I will take a wee pinch off your hands to get started?

                                                                                                                                                                                    Never hurts to ask:)

                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                      CM and ginger... lemme do some reading on shipping them. I don't want to dehydrate because they'll take a lot longer to get going. These were live when I got them and they started fermenting right away. I'll email the person I got them from and find out what it was she shipped them in (not sure if it was just milk or if she added anything.)

                                                                                                                                                                                      I'd be MORE than happy to share, they just keep making more.... and more... and more... I probably have 2 cups of grains and you only need about 2T to culture a good sized mason jar of milk every day or two.

                                                                                                                                                                                      You guys can get started with these and then I'll turn you on to the amazingness of water kefir on a hot summer day.....

                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                        Weezie,

                                                                                                                                                                                        Thanks for the note, and I look forward to getting those grains! That is SO kind of you!

                                                                                                                                                                                        When I looked up 'kefir grains' yesterday, I saw a whole discussion on the water kefir - that sounds like something I would totally drink happily all the time - more so than dairy actually. I would like to make a ginger-lime flavor water kefir!

                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          I'm sure you'll have fun with these and will send some water kefir ones when they grow a little more, def. in time for summer. :)

                                                                                                                                                                                          Ginger lime sounds great, I do ginger mango a lot with the uncrystallized ginger and the dried mango from TJ.

                                                                                                                                                                                          Oh, the milk kefir grains are used to TJ organic whole milk but anything that is not ultra pasturized is fine.

                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                            Oh, I had not realized that water kefir took a different kind of grain. Sorry - did not mean to ask you to send something again... but sweet of you:)!

                                                                                                                                                                                            I will feed them organic milk for sure, if not from TJ's, then from my local natural food co-op (PCC), or local version of whole paycheck.

                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                              Really, its not a problem- water kefir grains grow like mad and I'm always looking for people to take them! When I can't find people who want them I toss them in my garden (which I did a short time ago so they need just a bit of time to grow again... which they will.... guaranteed.... ) There are times (usually summer when it's really warm,) where water kefir grains will almost double in a single batch.

                                                                                                                                                                            3. Brrrr. So cold here today. Hopefully this is the last cold blast. I changed my plans for dinner to better suit the weather: chicken chili and green chile-cheddar cornbread. And unfortunately LOTS of work interspersed with laundry. Is it Friday yet?

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: bblonde

                                                                                                                                                                                My thoughts exactly - it feels like it should at least be Wednesday. The chicken chili sounds fantastic as well as the cornbread.

                                                                                                                                                                              2. We reprised the last of the veal parm, paired it with more pesto pasta and killed an open bottle of red.

                                                                                                                                                                                The coolerator is now empty.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                  Great combination, I've never thought to pair meat/veg parm with pesto. We have chicken parmesan quite often so I'll definitely remember this.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    Sure you can refill it! I am aiming for same - empty, empty empty... for more new fun!

                                                                                                                                                                                  2. Woke up to big flakes of snow, just enough to snarl the commute and soak my shoes without cancelling work. That transitioned into drizzle all afternoon and a steady rain by the time I was heading home. I arrived home tired and craving a brothy, tomato-y soup along the lines of minestrone. So I made a gigantic pot sans any beans or pasta, but with lots of good stuff: mirepoix, garlic sauteed with some chopped prosciutto and criminis, a white wine deglaze, chicken Italian sausage (sliced into rounds), canned Italian-style tomatoes chopped plus their packing liquid, diced rutabaga (of course, it's not a Christina recipe without rutabaga subbing for potato), fresh green beans, Parm. Regg. rind, anchovy paste, 2 boxes of chicken broth, bay leaves, oregano, thyme, fresh rosemary, parsley, and sage, Aleppo and red pepper flake,and Swiss chard. A dusting of grated Parm. before serving, and that's WFD.

                                                                                                                                                                                    I was really happy with how it turned out---it scratched my itch! Umami bomb, too.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      Umami bomb!

                                                                                                                                                                                      very cool.

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        Umami...you mean, crack! It's my favorite taste by far. As I wrote on the umami thread, the sweet lovers can have all my cake!

                                                                                                                                                                                      2. Speaking of replying to SteveH, who was last poster a few minutes ago on this thread.... cleaning out the fridge over here....

                                                                                                                                                                                        Tonight finishing the pork carnitas in a few nice fried corn tortillas, with mixed mexi cheese, a swipe of refries, some fiery red salsa from 'Guadalupe Market' which has my heart, chopped lettuce, gr. onion and cilantro. Simple and great after a few spring yard chores.

                                                                                                                                                                                        Making room for the new roomie, a planned stuffed rolled meatloaf, a couple of rhubarb desserts (first of the season!) needed for gatherings, and the onslaught of dandelion and nettle dishes about to arrive.

                                                                                                                                                                                        1. Dr. Praeger fish stick tacos! Toasted them up in our toaster oven, they were plenty crispy especially when topped with sliced cabbage, cilantro, radishes, and jalapenos, a couple dollops of sour cream blended with red habanero hot sauce, a squirt of lime, salt and pepper, on a nicely charred corn tortilla. the BF made me a cuke and scallion salad on the side. Didn't get to do the side-by-tasting, but i'll try the TJ fish sticks next time. I would definitely do these again.

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Didn't know Dr. Praeger made fish sticks. Love their California burgers! Very interesting. Will try to convince fish hater man to try them. He says he eats fish sticks if there is enough tartar sauce.

                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                              Yeah, not sure i'd LOVE them on their own, but in a taco with all the fixings they were more than fine. I think i'll try TJs' tonight.

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Read your taste test and I'm impressed that even the fish hater BF ate them! I'm throwing this in hubby's face when I trot them out this weekend. I need a fish taco! He can have the last burger or try something new!.

                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                  "It's for science", is what he said!

                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                    Throw a fish stick at 'im!

                                                                                                                                                                                            2. So not much cooking the last few days; I didn't make the chicken & pastry on Friday because I went shopping with Mom and beef liver caught my attention so that's what the BF had, pan cooked with onions and bell peppers - potatoes & onions and buttered green peas alongside.

                                                                                                                                                                                              No cooking Sat or Sunday...so I had my mind on a pot of chili for the last few days and that's what I made Monday and had it with toasted french bread; it was good but on the salty side from the chili seasoning mix I used so I bagged it up for the freezer to use on a day when I don't feel like cooking...made the chicken & dumplings with a side of mixed veggies for the BF.

                                                                                                                                                                                              I'm thinking simmering that chili with apple juice next time might tone down the saltiness, any suggestions? I have a gallon freezer bag that I'd hate to throw away....

                                                                                                                                                                                              11 Replies
                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                Dear Cherylptw-

                                                                                                                                                                                                I have had pretty much success in evening out saltiness with a whole peeled potato placed in the pot of chili and slowly simmered then fished out right before it falls apart. You can repeat this, if so desired or add 2 potatoes at the beginning. You can then eat the potato if it is not too salty or throw it out. I do not like to throw out food but, just look at it this way: Better to throw out a couple of potatoes as opposed to a whole gallon of meat-filled Chili. ($$)

                                                                                                                                                                                                1. re: BreadAsREALFood

                                                                                                                                                                                                  I'm going to try it; thanks for the suggestion

                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                    U are very welcome. :) Last time i bought a quite salty broth to beef up my chili and of course didn't find out until it was too late to go back. I did the potatoes and it took 2, but it saved me about 15.00 in meat, so it never hurts to give it a try. Good eating!

                                                                                                                                                                                                2. re: Cherylptw

                                                                                                                                                                                                  Yum! We had chili as well which was wonderful but would have been perfect if the rain didn't melt the snow away! Oh wait, no I'm happy that happened, just ruined the complete winter chili experience :)

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    I, on the other hand wouldnt care if our part of the country NEVER see the light of snow...I grew up in NY; had to walk to school in knee deep snow...no closing the schools for a few flurries like they do here in NC..I dislike snow immensely or I should say, I dislike the cold that accomodates the snow, and the water that sits when said snow melts and getting my feet wet in said melted snow and slush...and, oh well, you get the picture.

                                                                                                                                                                                                    However, it was chilly here over the weekend and that made it perfect for a pot of chili.

                                                                                                                                                                                                  2. re: Cherylptw

                                                                                                                                                                                                    Cheryl, perhaps make up your own chili seasoning mix? Read the reviews and suggestions to omit the flour and use other things as a substitution.

                                                                                                                                                                                                    http://allrecipes.com/recipe/chili-se...

                                                                                                                                                                                                    (And can I just say that I hate Allrecipes.com new review format?)

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      I love homemade seasonings for the chili/taco/fajita category. This is my favorite taco seasoning

                                                                                                                                                                                                      http://www.rachelcooks.com/2011/10/28...

                                                                                                                                                                                                      I leave out the salt and it's still great. I'm on the hunt for a good fajita seasoning but I think this might work for that as well.

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        I have been using this one for years. 1/4 cup olive oil
                                                                                                                                                                                                        1 tbs each: chili powder, ground cumin and mexican oregano
                                                                                                                                                                                                        2 cloves garlic, crushed
                                                                                                                                                                                                        1 tsp salt
                                                                                                                                                                                                        1/2 tsp pepper
                                                                                                                                                                                                        6 drops pepper sauce or a pinch of cayanne pepper.
                                                                                                                                                                                                        1 lb of chicken, steak or shrimp
                                                                                                                                                                                                        Marinade meat for an hour.

                                                                                                                                                                                                        Let me know if you try this one. I really like it.

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          Ooh, thanks. We usually don't marinate so this will be a nice switch up to the usual add water and simmer.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            This recipe is more like Chili's but really quite good. I got it off the box my cast iron fajita pan came in

                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                        Linda, I normally don't buy packaged spice mixes like gravy, chili, etc, for the most part, but this load of chili seasoning I got from a place I worked at when they decided not to prepare chili on the menu anymore..I never tried it before, and to be honest, I should have at least tasted it before throwing tablespoons into my chili pot. It didn't look like it contained much salt but looks can be deceiving...Imma try the potato method of removing the salt from the remaining chili so that I can at least eat it then go back to mixing up my own seasoning for future reference...

                                                                                                                                                                                                    2. After a couple of nights making meals from a rotisserie chicken bought from the local takeaway I'm back in the kitchen. I'm finally making the jerusalem artichoke soup I intended to make last week.

                                                                                                                                                                                                      Also I'm defrosting 'gloop' leftover pork with cinnamon and green olives that I cooked a few weeks back. I'll probably whip up some cous cous to go with it. I should do a salad but I don't have the energy or inclination. Tomorrow it's solo dining so a trip to the fish markets is on the cards and I'm sure I'll feel more enthused about dinner once I see something that looks too fresh to pass by.

                                                                                                                                                                                                      1. Tonight is a pantry freezer fake cooking meal. White rice from the rice cooker, chicken tenders cut up and cooked in butter then covered with a jar of Tiger Tiger Tikka Masala, frozen petite TJ peas and frozen TJ garlic nan. We love this meal. Was going to trade up to making my own Tikka Masala but why mess with perfection (Hubby says this is a winner).

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                          Sounds good to me! I like the Tiger Tiger Tikka Masala sauce.

                                                                                                                                                                                                        2. Tonight I'll be getting in late, but still planning on making a quick dinner. I'll saute some shrimp with leeks, deglaze with white wine, and finish with some leftover romesco sauce. Caulifower rice/puree and maybe some frisee salad w/ feta on the side.

                                                                                                                                                                                                          1. Tonight is a "store-bought"apalooza. Everything pre-made from containers/cans/bags. Last week, SO requested taco salad. Taco salad happens to be one of the things I hate most on this planet(OK maybe hate is a strong word... but greatly dislike). But, being the lovely little lady that I am, I am making taco salad...for him. I will not be eating it. Instead I'm taking some of the ground beef that I'm cooking up with a taco seasoning packet, and making plain tacos for me, with store-bought corn tortillas (hey at least they make them near my house), store-bought pico de gallo, and some pre-shredded cheese. I'll have a salad on the side with, you guessed it, store-bought dressing.

                                                                                                                                                                                                            And you know what? I'm looking forward to it. I sometimes get tired of cooking everything from scratch.

                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                              Not everything has to be from scratch!

                                                                                                                                                                                                              Trader Joe's (or BJ's Wholesale Club) frozen Mandarin Orange Chicken with the little packet of orange sauce that you reheat in a pot while the chicken is reheating in the oven is WAY easier than making it myself.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                I am dying for the day when the Trader Joe's opens here. I'll probably one of those nerds standing in line waiting for the doors to open. I've even warned my SO that he's going to be seeing a lot more frozen foods showing up for dinner.

                                                                                                                                                                                                                I just feel guilty for some reason when I don't cook everything from scratch. Like, last night even when I made the lasagna rolls, I used store bought ricotta (organic at least haha), but I felt a bit guilty that I didn't make it myself, because I know how. I know, I need to get over it!

                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                  Yea, I have that guilt sometimes too. SO had to talk sanity into me last week when I was angry at myself for using pre-shredded cheese instead of shredding my own from the block.

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    In my mind, unless you want to play Little House on the Prairie -- milking the cows (twice a day), churning the butter, making the ricotta from scratch, wringing the chicken's neck and plucking feathers, fishing in the creek EVERY SINGLE DAY to put food on the table -- there are some convenience foods that are perfectly acceptable and guilt-free! :-)

                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                      I wish I could super-mega-recommend this!

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Ha see all that that sounds fun to me. Too bad having a real life gets in the way... which is why I need to get over it!

                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          I just remembered, I bought block cheese this time instead of pre-shredded so I will have to shred it myself. My guilt has slightly waned.

                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                            Yea, I'm trying to give myself some leeway but block cheese it is usually especially as many of my favorites don't come in pre-shredded.

                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                            I am with you JJ; I would have chickens, fish in the 'crick' every day, happily make ricotta, etc. all the time - if I won the lottery!

                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                      Is it the tacos in the form of salad that you hate? It's fun to cook with fresh ingredients, but let's be real, some nights it's nice to just throw some packaged items together.

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        Yes... I'm not a big salad lover in general, and I'm especially not a salad lover when stuff like that is all mixed up together. Even when I was a kid I dreaded taco salad night. I still don't like lettuce on my regular tacos, or on sandwiches or burgers.

                                                                                                                                                                                                                    3. I'm solo tonight, so I'll make a dish that mr. gator doesn't really care for. It's Thai shrimp and glass noodles or Goong Ob Woon Sen. I love this recipe with a few little tweaks, and it's a very good dish to just make for one person. Best enjoyed on the couch in front of Dancing with the Stars ;)
                                                                                                                                                                                                                      http://rachelcooksthai.com/shrimp-noo...

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        That looks VERY good - and very easy (if you have that clay pot - I already have the diffuser). But the cilantro, often used in Thai and Mexican cooking, is the killer for me. :-/ I suppose I could use flat-leaf parsley.

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Oh, sure, you can tweak this lots of different ways. I'm sure parsley or some microgreens (even bean sprouts) would be fine. My tweak gets around my odd dislike of oyster sauce--I just sub fish sauce for it.
                                                                                                                                                                                                                          This girl's blog is pretty good, I've never had one of her recipes fail.
                                                                                                                                                                                                                          I picked up a clay pot dirt cheap at H Mart years ago.

                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                          I wish I had a clay pot! I love Asian flavors and am always looking for good ideas and this is right up my alley.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Get you one! Very useful and tres cheap.

                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              H Mart and I are very familiar, so I'll scope it out next time I'm there which should probably be soon since I NEED kimchi.

                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                            alliegator - could I make that in a humble cast iron pan if I don't have a clay pot? What does the clay pot bring to the party?

                                                                                                                                                                                                                          3. Airline food is on the menu tonight.

                                                                                                                                                                                                                            Deb and I are returning to our little rental apartment in Rome for some R&R.

                                                                                                                                                                                                                            Enjoy the holidays. I'll check in from time to time to see what feasts you all are planning.

                                                                                                                                                                                                                            18 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              steve h and Mrs. h - have a WONDERFUL time! And if you're not eating out every day, please tell us here what you are cooking in the Roman apt. We shall all be envious of you both. :-)

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                Hi LW,

                                                                                                                                                                                                                                Thanks for the well wishes.

                                                                                                                                                                                                                                We do a fair amount of cooking (we shop daily at the Campo de' Fiori). I'll keep you posted

                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                  Ah, Campo de Fiori.... you bastard....

                                                                                                                                                                                                                                  have a FANTASTIC TIME.

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    +1 on the lucky bastard :-)

                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      "Lucky bastard"

                                                                                                                                                                                                                                      Well, you guys are half right :-)

                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                Have a great trip! Can't wait to hear about your meals, and Easter in Roma. Fly safe:)

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  Thanks! Easter is a special time in Rome, more so this year.

                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    Hope you get a peak at that new, improved friendlier Pope!

                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                      We have tickets for Easter Sunday mass at the Vatican.
                                                                                                                                                                                                                                      Interesting times.

                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                  Travel safe and ENJOY!

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    Thank you!

                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                      Bona Pasqua!

                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                    Buon viaggio, steve. We know you'll eat well.

                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                      Have a great trip! I look forward to reading about this years adventures in Rome.

                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                        I hate you. That's all.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          ROTFL; I just spit iced tea out through my nose - thank's, Roxlet!

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            Maybe it'll rain.

                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                              Even so. It's Italian rain.

                                                                                                                                                                                                                                        2. WFD? Leftovers. We have roughly half of the yuvetsi leftover from Sunday, so that's what's being served tonight, along with some dolma for starters, and a side of romaine w/orange grape tomatoes, cuke & feta, Greek dressing.

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Lingua, would you mind sharing your yuvetsi recipe? I googled and most of the ones that I saw just seemed kind of "off," but the concept sound delicious.

                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                              Sure, ld, no biggie:

                                                                                                                                                                                                                                              MY MAN’S YUVETSI

                                                                                                                                                                                                                                              TOTAL COOKING TIME: ROUGHLY 4-5 HOURS FROM THE TIME IT’S FIRST PUT IN OVEN.

                                                                                                                                                                                                                                              INGREDIENTS
                                                                                                                                                                                                                                              4 OR 5 LAMB SHANKS
                                                                                                                                                                                                                                              1 CUP OF CHICKEN BROTH
                                                                                                                                                                                                                                              1 LARGE CAN OF WHOLE, PEELED TOMATOES
                                                                                                                                                                                                                                              2 SMALL (14oz) CANS OF DICED TOMATOES
                                                                                                                                                                                                                                              1 16oz BOX OF ORZO = 10 CUPS OF LIQUID (LIQUID:ORZO = 4:1)
                                                                                                                                                                                                                                              ¾ KASSERI CHEESE
                                                                                                                                                                                                                                              1 ONION
                                                                                                                                                                                                                                              4-6 CLOVES OF GARLIC
                                                                                                                                                                                                                                              DRIED OREGANO, THYME, ROSEMARY

                                                                                                                                                                                                                                              PREHEAT OVEN TO 375°.

                                                                                                                                                                                                                                              1. Put a little olive oil and seasoning on the shanks (careful not to put too much oil on it), and sear the meat on all sides.
                                                                                                                                                                                                                                              2. Place in dutch oven, add 1 cup chicken broth, tomatoes, minced onion, garlic around meat. Stir and put back in oven (add a cup of water if the meat is not covered).
                                                                                                                                                                                                                                              3. Wait until meat falls off the bone (several hours).
                                                                                                                                                                                                                                              4. Once done, remove meat from bone. Get a large, heat-resistant bowl, and measure out 10 cups of liquid (including the tomatoes). If there is not enough liquid, add more using chicken broth and/or water. Salt to taste. Then put back in the dutch oven and add the orzo.
                                                                                                                                                                                                                                              5. Close lid and put back in oven. One you put in the orzo, you should plan on the process taking roughly another 1 hr.
                                                                                                                                                                                                                                              6. Once it looks about done, add the grated kasseri cheese to the top and remove lid.

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                Thank you! Now that looks "right." Any reason to go buy some kasseri is all right with me. Can't wait to try this.

                                                                                                                                                                                                                                          2. We're making a second attempt to eat at a newish place in the city. Had booked for last week, but a family crisis meant we had to cancel. Lots of hopefully good "traditional British food with a twist" (as they describe it).

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Wow that sounds like a nice unique restaurant, I can't say that there are any British places around me aside from the run of the mill pub.

                                                                                                                                                                                                                                            2. We're having our (very reform) Passover dinner tonight - Suzanne Goin's braised brisket, roasted brussels sprouts, and brown rice. I wanted to do mashed potatoes instead of brown rice, but my husband wanted a healthier option. Really, it's all about the BRISKET!

                                                                                                                                                                                                                                              1. I'm on call tonight so dinner will be simple yet hopefully tasty - baked chicken breast with smoked mozzarella and bruschetta tomato topping alongside some cabbage because I just can't get enough of it.

                                                                                                                                                                                                                                                1. On my own tonight so I sautéed up a bunch of spinach and onions with red pepper flakes as a bed for my pepper encrusted turkey burger and poured myself a glass of wine. Firing up the tivo to catch up on my shows. The calm before the cooking-shopping-cleaning for Easter madness!

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                    Delicious, great idea for spinach which I have been looking for as I seem to serve everything on a bed of spinach "with xy or z."

                                                                                                                                                                                                                                                  2. Finally back to myself but my belly is not quite my friend. Tonight is chicken noodle with veggies for me and a muffaletta on a kaiser roll with ham, salami, lebanese bologna, provolone, cheddar and olive relish and noodle soup for my honey. Small but very simple salad for me. And a big fingers crossed it all stays friendly in my tummy.

                                                                                                                                                                                                                                                    23 Replies
                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      I send happy thoughts to your digestive system, let it be obedient :)

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        fingers are crossed!

                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          Fingers crossed, hopefully you'll be back to normal in no time!

                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            Thanks you three. I am still figuring out my triggers but the episodes are shorter. And it is an excuse for a soup dinner which makes me happy. I like a break from a meat laden meal now and then.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              I was thrilled for dinner tonight but also have a bit of an angry stomach. However, I know my trigger...gum! Why oh why do I continue to chew gum? Without fail 10/10 times, I get horrendous stomach pain. I hope that you're able to figure out a pattern soon enough so you can prevent the episodes. Also as a meatarian, I must admit I love a good soup...with tons of meat of course but give me a bowl of good seafood chowder or chicken noodle soup and I'm in heaven!

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                Is the gum sugar free gum? If so that's probably the issue. The chemicals (forget which ones they are) in sugar free gums and candies do a number on my stomach. Learned that the hard way back when I was in school and munched on an entire bag of sugar free cream savers in class. Sure enough, there was a warning that said excessive consumption can cause stomach issues (paraphrased).

                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                  Yup, sugar free. I am well aware that it's the -tol sugar alcohols and no matter what product they are in they do the same number on my stomach, but for some reason it's still hard to resist. Well, I know the reason - I'm a nervous nellie, but still. I actually never chewed gum until after medical school and hadn't had it for nearly 2 years and then recently was under a lot of stress and somehow found a pack in my lap and wrappers all over the place, but now I just have to convince myself that not only is it an expensive useless habit but it always makes me feel sick. It's not exciting to have to run around the hospital to find Gas X in an abdominal pain crisis :)

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    Isn't that strange? I can eat all the sf gum I want without it effecting me. I am not allowed sf products though. It, along with caffine are cut from my diet. And oh how I miss my caffinated diet soda. My triggers seem to change like the weather. You never know what will set me off. Frustrating. I know corn and white wine are almost always my downfall. I still have a small glass though, but not at all on holidays when the eating is big and the food is rich.

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      Yea, I've read that it definitely varies among people. I know plenty of people that don't notice anything with the sugar alcohols. I will confess that my bacteria are quite happy-eating creatures and will gobble up nearly anything which can cause you to have gas. Also, I swallow a lot of air as well I think which doesn't help and when I chew gum, I CHEW gum in what seems like crazy quantities which indicates to me that it's just a nervous habit like shaking your leg. Interesting, that corn and white wine seem to have a consistent effect, I can't think of anything that the share which isn't shared with other foods. So frustrating, I hope that you figure it out soon. At least you're able to indulge occasionally with no too much trouble. I used to have horrible stomach issues but identified a few key foods and feel infinitely better - much of those foods included foods not made in my own kitchen which my mother loves to think is attributed to the fact that "you always had a wholesome homecooked meal, your stomach doesn't know what to do with other food"...thanks mom!

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Gotta love mom and her infinite wisdom. Before I got hit with the stomach flu last year I could eat a whole Buick, burp and smile. Now two cookies or a couple of crackers and I am bloated. And it isn't the wheat, it can happen with anything... even a cup of steamed veggies and i feel full and blicky for hours.
                                                                                                                                                                                                                                                                        As for the corn and wine. I think its the acid in wine and the skin on corn. But peas never bother me. I will either get over this medically or by trial and error. As for today, I am hungry! I haven't eaten a decent meal(which means neither has the bf hasn't either) in days.

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Oh no, hunger is never a good thing, it means grouchy grouchy at least for me. I hope that your soup settles well today and you know what they say about soup, it has medicinal properties so hopefully it'll soothe the stomach for a more substantial meal tomorrow.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Soup and salad went well. All is well in tummytown :-)

                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                        oh my no diet soda AND no white wine? i hope they find a cure for you!

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Neither one. Criminal right? I have a bit of each now and then. Vodka never bothers me if I eat after a drink. Go figure

                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                  Suzigirl, I was wondering where you were at. Sorry to hear the tummy is acting up :( I wish you the best of luck figuring out what brings it on. Have you seen a doctor, or are you hoping to solve this puzzle on your own? The small portions and then bloat make me think of my brother, who has Crohn's. *Not medical advice* just an observation.
                                                                                                                                                                                                                                                                  And fldhkybvna and juliejulez, sugarless gum?! Really? I've never heard that, but have been fortunate with my plumbing. I would die without my wad of gum. Or I would at least be very cranky. Hmmmmm...

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    Yes, I am seeing a gastroentrerologist. I have been since I couldn't shake the stomach flu for two months and lost 34 lbs. I see him every three months and am making progress as I have gone from six stomach pills a day to two. And because i am not losing much more weight he is not concerned. Although I still have only twenty five percent motility, he is optomistic that the paralysis will subside(he says I am young. Ain't he cute?) I feel for your brother. Gastro problems can be such a big deal as we must eat to live, and I LOVE to eat. I think all of us here do.

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      Jeezus, I knew your flu was bad, but I didn't know the full scope of the aftermath. I feel so bad for what you're going through, will try to get good vibes to float through the air.
                                                                                                                                                                                                                                                                      My brother gets by well, he has a really good handle on how to avoid problems and manage ones that do crop up.
                                                                                                                                                                                                                                                                      And yes, eating is a pleasure, and I certainly hope you will be able to do so with gusto sometime soon :)

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        I still eat with gusto. Just not all I like and not as much. Keep sending me the good vibes. :-)

                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                        Suzigirl I can both sympathize and empathize with the tummy issues having an effect on what you can eat. There are a number of foods that my stomach cannot digest or easily digest, and I have had to become quite creative when it comes to recipe subsitutions as a result. I too cannot handle corn, and must admit that in the summertime I REALLY miss fresh corn on the cob cooked up on the grill!! My prayers go out to you that you continue to get better.

                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                          Thank you for the prayers. I need them. It sounds like you can relate. What I wouldn't give for a big fresh bicolored grilled corn cob. I have to be careful when things don't go well with my tummy. Because so much of my stomach is paralyzed, the things that dont digest can become a bezoar and create a growth in my stomach. Its a tricky little bugger. There is a plus side. I don't watch my calories anymore

                                                                                                                                                                                                                                                                      3. re: alliegator

                                                                                                                                                                                                                                                                        allie, my SO has Crohn's (although he's technically in remission as long as he keeps up with his Remicade infusions every 6-8 weeks... still has plenty of symptoms though) and some of suzi's symptoms do sound similar... and he definitely has trigger foods that make it worse.

                                                                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                                                                    ooh hoping you get your healthy tummy back soon! love a muffaletta....

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I couldn't resist a bite. My favorite sandwich ever

                                                                                                                                                                                                                                                                  3. Sunny and a warm 59 degrees today, a very mild spring day.
                                                                                                                                                                                                                                                                    Everyone's dinners sound pretty good.

                                                                                                                                                                                                                                                                    Korean spicy stir fried rice cake (ddeok-bokki) made with some jumbo sized rice cake, odaeng (fishcake) with peas cooked in, sweet potato noodles, cabbage, green onion, and garlic. Served with steamed mixed rice tonight - black rice, barley, brown rice, and toasted rice added to the white.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                    1. re: hannaone

                                                                                                                                                                                                                                                                      Sunny and warm, I am quite jealous not only of your weather but also you're wonderful dinner. I think I plan to whip up a batch of bulgogi with your recipe this weekend. I am very excited!

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        I hope it works well for you.

                                                                                                                                                                                                                                                                        Hopefully I'll be getting a new grill soon. I miss the flame grilled Korean meats.

                                                                                                                                                                                                                                                                      2. re: hannaone

                                                                                                                                                                                                                                                                        I think I've tried ddeok-bokki in Seoul at street stalls. It was wonderful on a cold day. I bet homemade is even better.

                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                          The first ddeok-bokki I had was in a Soju tent in Kunsan city.
                                                                                                                                                                                                                                                                          The ddeok-bokki had a wonderful smoky flavor from being cooked over charcoal and wood chips.

                                                                                                                                                                                                                                                                          Homemade is just as good, but in a different way. The biggest advantage to homemade is that you can make it with any ingredient that you want to add - hot dogs, smoked franks or sausage, etc.

                                                                                                                                                                                                                                                                        2. re: hannaone

                                                                                                                                                                                                                                                                          Sweet potato noodles with cabbage green onion and garlic sounds divine.Your food looks enticing:)

                                                                                                                                                                                                                                                                        3. and it's Trader Joe's fish sticks for the win! Made tacos again, this time with the TJ sticks (which were a bit smaller than the Dr. Praeger's). The other main differences were that the TJ sticks had more fish flavor, and were less mealy. they crisped up nicely as well. Even the non-fish eating BF played along and ate one of each without anything on them, and he came to the same conclusion. Great in my tacos, along with cilantro, scallions, radishes, jalapenos, lime juice, and some more of that sour cream/habanero sauce blend.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            Looks like I will have to get my hands on the Trader Joe's fish sticks. I think most of the times I've been there in the past year has been for CH recommended products! Did you do the fish sticks in the oven? One of the shortcomings of the Dr. Praeger's, I think, was they really benefited from a light fry as compared to baking.

                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                              Oh yeah, i only bought fish sticks because people here were talking about them, and you tried Praegers and roxlet tried Tjs. I did bake them, in the toaster oven, for about 15 mins. I'm sure they're better fried, what isn't, but that would defeat part of the purpose. Im actually craving some now. Fish sticks for bfast, anyone?

                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                              Were those the reduced calorie ones? I thought they were very good. My husband turned his nose up when he saw them in the freezer. "Fish sticks?" he said, disparagingly. Lol.

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                All this chatter about fish sticks and I might have to transport myself back to the 5th grade which is probably the last time I had fish sticks but boy were they tasty. I can't remember the brand but pop them in the oven with some ketchup and I was in heaven. I actually have a box of the Starfish Cod in the freezer for some unknown reason but I'm not sure those would hit the same nostalgic spot.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  Truth. I might have to drive a bit further this weekend and go to TJs for fish sticks! LOL

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    I typically eat fish sticks once a year, during Lent. And while there is certainly a nostalgic element, most fish sticks are penitential, at best. I did think the Dr. Praeger's were good enough that I'd be happy to make them year-round into a quick sandwich as Harters recommended, particularly when accompanied by the improved tartar sauce recipe that a poster was kind enough to offer.

                                                                                                                                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                                                                                                                                    my husband loves fish sticks. I will have to try to TJ's version especially because he does our TJ shopping. LOL

                                                                                                                                                                                                                                                                                  3. re: mariacarmen

                                                                                                                                                                                                                                                                                    Yum, thanks for the reminder about those fish sticks. I used to make fish tacos out of them regularly but haven't lately. I shred some cabbage with cilantro, minced chile, and crema to go along. Need to add to next week's menu.

                                                                                                                                                                                                                                                                                  4. I transitioned to a plant based diet 3 months ago with some dairy and the occasional fresh egg. I decided it was time for me to start cooking outside my *easy favorite zone* of pasta with asiago...garlic....salt & pepper...vegetarian and olive oil no knead baguettes....salads and fruits. I made eggplant parmesan. I had forgotten how much bread it takes to make my own bread crumbs. I semi followed a recipe from All Recipes. com. It is very tasty and I will prepare it again but I need to find Contadina marinara sauce and I will use seasoned bread crumbs from the store next time.

                                                                                                                                                                                                                                                                                    1. Simple oven NY strip steak, beef flavored rice (Rice a Roni) and green beans simmered with a little bacon fat, salt free seasoning and pepper for the BF...for myself, I made (store bought) butternut squash ravioli with a drizzle of olive oil, parmesan and sage...it was delicious.

                                                                                                                                                                                                                                                                                      I have two deep freezers and a refrigerator freezer stuffed with no room to slide in another anything...so I'm on a mission to challenge myself to cook from the freezers and pantry without going to the store unless its for bread or dairy...tomorrow, something with mushrooms is on the menu...

                                                                                                                                                                                                                                                                                      1. It's snowing lightly; temperature is currently 2; forecast predicts little change over the coming weeks. Such is life on this small island located off the coast of northern Europe.

                                                                                                                                                                                                                                                                                        Pork chops (organic) are defrosting. Also defrosting is a bag labelled "butter beans in spicy tomato sauce". And, yes, you have as much recollection of making these as we do but the date says they were frozen just before Xmas. I like surprises from time to time - and they can't be vile as we wouldnt have frozen them.

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          How are you going to be cooking the pork chops? In with the butter beans in spicy tomato sauce?

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Just in the ridged frying pan.

                                                                                                                                                                                                                                                                                            I see a restauranty presentation of the beans on the plate and the chop placed artfully on top, with a sprig of parsley.