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What's for Dinner #206 - Inching towards a Warm Spring edition [OLD]

So, we're getting there. There's still some wind; there's still some chilly-willyness, but we're all like a little green inchworm on a stick - moving ever so slowly towards the goal. Which is? Warmth, sun, little green shoots coming out of the ground to blossom into flowers, buds on the trees.....SPRING!

So what's cooking on your stovetops or grills or in your ovens?

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  1. I pulled some wild yard onions out of my front yard the other night and added them raw to some buttery mashed potatoes and they were wonderful! The flavor was a mixture of garlic/onion and they were extremely spicy, but much more muted after the hot mashed potatoes softened them slightly.

    I can't believe that more people don't use common green onions from the yard to cook with! I thought they were weeds till a few days ago and just mowed them down. They are a little bit more fibrous than store bought green onions, but not overly so. Go out to your yard and give them a try though and save a lot of money this spring and summer!!!

    18 Replies
    1. re: rcbaughn

      Last year, I discovered that the bottom edge (root) of the bulb of the green onion can be replanted to grow a new one. Who would of thought? (alright, maybe many of you knew, but I didn't). Takes a while, but why not???

      1. re: boyzoma

        If you put it in water after you use the greens it will regrow a bit more so you get more mileage. Store them in a glass in the fridge.

      2. re: rcbaughn

        You have my attention. Where do you live that you get wild onions in your yard? All I have that I can eat is dandilions.

        1. re: suzigirl

          Everything we have growing that can be eaten was planted by us. There's not much to forage here, it's the desert (in disguise.)

          1. re: suzigirl

            I live in Alabama, and they grow randomly in the yard on their own. I would've thought that anywhere that grass can grow well that wild yard onions would grow. Need me to find a picture of what I'm talking about? I figure there might be a lot of varieties of them. Maybe try googling Alabama onions and seeing if that variety grows wherever you live! I hope so, they are delicious.

            1. re: rcbaughn

              I love the idea, just be careful about pesticides...even runoff from other lawns.

                1. re: melpy

                  That and the roaming dogs and cats.

                2. re: ChristinaMason

                  I guess that is the great thing about living in the country away from neighbors or anything. There is no one around to get runoff from, and even still our house is on a huge hill so if we are getting pesticides then they are getting crop dusted on by a bi-plane. :)

                3. re: rcbaughn

                  Don't go out of your way. But if you find a picture, by all means post it

                4. re: suzigirl

                  Yeah, the yard onion thing is really neat! the only thing outside besides what I've grown is pollen :(

                  1. re: suzigirl

                    Central PA has this. Lawn mowing smells like cooking.

                  2. re: rcbaughn

                    I find this fascinating because as a life long New Englander I have never seen anything growing wild on anyone's lawn worth eating, unless you like dandelion greens and I hate them. Once on a camping trip on an island in Maine I found wild chives but I think they were left from a former homestead on the property.

                    1. re: Berheenia

                      Wild asparagus and black raspberries grow on my husband's family farm. It's cool looking. An unseasonal frost last spring killed most of the berry blooms last year, unfortunately.

                      1. re: Berheenia

                        Our yard grows onions and that's about it that for sure. The rest comes from the garden.

                      2. re: rcbaughn

                        I don't use the onions from my lawn as I live in a townhouse community where they spray the weeds. However, I have a garden plot and there is a gigantic field nearby that is not sprayed with any chemicals - I harvest onions and dandelions from there frequently. Not to mention lots of mulberries in the summer.

                        1. re: tcamp

                          I have been having dandelions in many dishes these days - since I don't spray my yard, I on-purpose let the dandelions go for a bit in spring (just pull off the flowers so no re-seeding), so I can have dandelion greens at least through April, then dig them up.

                        2. re: rcbaughn

                          On that note, SO has been eating his iris that started coming up. He thought they were chives.

                        3. Reposting from last thread where I posted as LW was starting this new, oh-so-hopefully-titled thread. :)

                          Dinner tonight was "tapas" aka bits and bobs aka C.O.R.N. (thanks LW).

                          Smoked mackeral pate (leftover peppered smoked mackeral smushed up with cream cheese and lemon juice) on cucumber rounds, devilled egg with capers and paprika, fabulous marinated artichoke from Italian deli. Happy tummy.

                           
                          4 Replies
                                1. re: GretchenS

                                  And I actually got it from an old AOL cooking message board. Like *really* old AOL cooking message board - from 1995 or 1997, I think? LOL

                            1. Last night was sausage pizza and a garden salad

                              This evening, we lit up the grill late after an afternoon of tilling & planting etc. in the garden; cooked chicken and ribs. I partially cooked some potatoes on the stovetop then finished them on the grill, first drizzling them in olive oil and seasoned with a steakhouse onion seasoning and pepper blend. Nice smoky flavor and crispy edges on those. Baked beans seasoned with bacon and molasses as the second side. Leftovers tomorrow...

                              1. Another yummy salad by the BF, this one Cobb-like: grilled chicken breast, moist as can be, with greens, cukes, hard-boiled egg whites, avocados, bacon, and scallions. then he took dijon/red wine vinegar/olive oil and mixed that with blue cheese sprinkles and crumbled egg yolks to make a creamy dressing. really good!

                                 
                                46 Replies
                                1. re: mariacarmen

                                  weird, i can't see the pic. just a blank square.....

                                   
                                  1. re: mariacarmen

                                    MC you are lucky that you have a boyfriend who knows his way around a kitchen...there are some nights that I would love to be cooked for instead of being the one who cooks! Don't get me wrong, I thrive on cooking and my true habitat is my kitchen but on some nights it's nice to have dinner - a yummy one at that - prepared for me.

                                    1. re: littleflower

                                      thanks lf! i am really lucky, don't i know it. i do love it, but i too wish i could come home and cook some during the week, but he's too hungry by the time i get there to wait for that. and i can't complain about what he comes up with!

                                      1. re: mariacarmen

                                        You are lucky. And I must say, I would eat cheese sauce on a flip flop if my bf made it. Gotta give him props for treating his lady

                                        1. re: suzigirl

                                          Haha...you have quite the sense of humor, suzigirl! I am sure your BF realizes how fortunate that he has a girl who not only wants to cook for him - but one that knows how to cook up some great gourmet dishes!!

                                          1. re: littleflower

                                            He loves my cooking. And his Co workers ask every day what he has for lunch because their wives don't make them a lunch. How sad, they could save a ton. I love a man that can appreciate that he gets home cooking

                                            1. re: suzigirl

                                              Smiling - I agree that feeding a man good homecooked food is one of the best things in the world!

                                              1. re: littleflower

                                                Coming in off the heels of him being a bachelor and eating crap certianly helped me in the kitchen dept.

                                          2. re: suzigirl

                                            I am fond of cheese-sauced flip flops, as long as I didn't have to make the sauce. Always nice to have someone cook for us Hounds.... Haa ha.

                                            It is nice how MC is treated!

                                            1. re: gingershelley

                                              aww thanks! that is sweet!

                                              and yes, cheese-sauced footwear is always welcome.

                                                1. re: gingershelley

                                                  It states better when bf makes flip flops while I sip a cocktail. :-)
                                                  Yes yes, lucky MC. Not only does he cook but he makes low Carb. He gets bonus points in my book

                                          3. re: mariacarmen

                                            BTW - fantastic idea to take the cooked egg yolks out of the hardboiled eggs to make the dressing creamier!! I hope your pics come through- good luck!

                                              1. re: mariacarmen

                                                Sounds fab and I too love the idea of using the egg yolk in the dressing. Clever BF!

                                                1. re: mariacarmen

                                                  I love love Cobb salad-ish salads. Did you brine the chicken breasts?

                                                  1. re: fldhkybnva

                                                    thanks everyone! no, no brining, he just quickly seared the breast (skin on) and then put them in the oven to finish. i ended up getting home very late so they sat for a good long time. they were sooooo tender!

                                                    trying the picture again...

                                                     
                                                    1. re: mariacarmen

                                                      It worked, and it looks very good! Although avocados don't agree with me.

                                                      1. re: LindaWhit

                                                        that is sad to me, LW. are they too fatty?

                                                        1. re: mariacarmen

                                                          I think that is probably the reason, mc. I've found the older I get, the less fatty food products I can eat. I've even noticed that short ribs can sometimes do a number on me. :-(

                                                          1. re: LindaWhit

                                                            Argh. So it's that damn old age thing, huh? Rib-eyes and roast chicken don't agree with me nearly as well as they used to. For shame!

                                                            At least fatty pork shoulder and bacon (or scrambled eggs with a butter/duck fat mix PLUS grated Swiss) don't hurt me. Yet.

                                                            Getting old's a bitch.

                                                            1. re: linguafood

                                                              No kidding. Yes, I agree on the pork shoulder/pulled pork and bacon are still all good with me. If I had to give up my beloved bacon? Waaaaahhhhh!!!

                                                                1. re: ChristinaMason

                                                                  Hadn't thought about it. It's been about 25 years since I last had avocado, so it's no biggie at this point.

                                                                  1. re: ChristinaMason

                                                                    i think if i couldn't process fat i'd try this. good to know, but so far, fingers crossed, i can consume my weight in fatty foods.

                                                                    1. re: mariacarmen

                                                                      Oh, believe me - I *can* process fat. My belly proves it. I just can't process overly fatty foods.

                                                                2. re: linguafood

                                                                  You said it sister. Getting old is a bitch....damn it. What was I saying?

                                                                  1. re: suzigirl

                                                                    Truer words were never spoken. When a roll of Tums joined my "what's in your bag?" lineup, I knew it was happening:( It wasn't long after that I found a gray in my roots and develop a tricky knee.

                                                                    Sorry you have to pass up some things, LW and Lingua.

                                                                        1. re: alliegator

                                                                          A great rib-eye grilled to med-rare is worth it for me.... mostly. Rotisserie chicken I just don't buy anymore, and most home-roasted chicken will also generally create some, um, internal drama.

                                                                          But then I've had GI issues for most of my life, so I guess I'm just used to it. It'd be nice if it were less random, but at least I *know* about some things that will most definitely destroy me.

                                                                          That said, my body never fails to surprise me. Apparently, it's equally unhappy with pasta w/tomato sauce these days. Wah.

                                                                          1. re: alliegator

                                                                            Haha...nicely said, alliegator! Respect indeed.

                                                                    1. re: linguafood

                                                                      Thank goodness you can still eat pork products...life (at least for me) would be sad without bacon being a part of it.

                                                                      My favorite bacon? Applegate Farms Sunday Bacon - nitrite free and freaking delicious!!

                                                                      1. re: linguafood

                                                                        Scrambled eggs with butter AND duck fat? Um, yes, I want some of that.

                                                                        I am going to wake up tomorrow morning craving this for breakfast. Oh who am I kidding - I am craving this right now!!!

                                                                        1. re: linguafood

                                                                          Mmmm, fatty pork shoulder. Bacon. Scrambled eggs w/ duck fat... no, clearly, fats aren't the issue...

                                                                          Perhaps some kind of peculiar enzyme? :)

                                                                          1. re: gingershelley

                                                                            I'm on a (half-assed) mission to find out :-)

                                                                      2. re: LindaWhit

                                                                        Interesting Linda...my tummy cannot tolerate avocados at all. This is a shame because I realize how good they are health-wise, although to be quite honest I never did acquire a love for the taste of avocados.

                                                                      3. re: mariacarmen

                                                                        Do you know what temp and how long? I just ask as I love chicken and it usually comes out great but sometimes it's a dry dessert but that's probably me just not paying attention to the oven. That looks yummy! The dressing looks amazing too and I think I might give that a try as I'm on the hunt for a new vinaigrette, 3:1 oil:vinegar + some dijon?

                                                                        1. re: fldhkybnva

                                                                          i'm not sure but i'll find out tonight. i know it was bone-in, but he sliced it after the fact. it really was one of the best pieces of chicken breast i've ever had. we're usually dark meat people.

                                                                          i think your guess is as good as his when it comes to the dressing - but that's what i would do - 3:1, and yes, maybe a 1/2 tsp. of dijon.

                                                                          he told me later he actually put a little sugar in the dressing! i didn't know that - that's not no-carb-friendly! poor guy. i'm being a bit high maintenance right now...

                                                                          1. re: fldhkybnva

                                                                            sorry FH, the BF couldn't remember how he made the chicken, temp or length of time. he just kinda watched it. so yeah, you can't not pay attention to chicken breast, it seems, too easy to overcook.

                                                                            1. re: fldhkybnva

                                                                              oh, and my own go-to vinaigrette is dijon-based as well: 1 minced whole smallish shallot, blend with the juice of 2 lemons, s&p to taste, add a tsp. or so of dijon, and then the extra virgin olive oil, whisk until it all comes together. so nice and tart.

                                                                              1. re: mariacarmen

                                                                                Although I do love a wine vinegar-based (partial to red) vinaigrette, probably my all-time favorite is a simple freshly squeezed lemon juice/evoo/sea salt/freshly ground black pepper dressing.

                                                                            2. re: mariacarmen

                                                                              Yay, picture worked and what a beauty of a salad! I can see what great things the hard-coked yolk did to the dressing and can hardly wait to try it myself.

                                                                              1. re: GretchenS

                                                                                My mother 's cousin was in WW2 and married a Frenchwoman who was able to make good food with whatever was available in Arizona in the fifties- so French! Her salad dressing was a hard cooked yolk mashed to a paste with yellow mustard in the bottom of a salad bowl. Then she would wisk in vinegar and finally oil to an emulsion. Then in went the salad greens and it was tossed and served. So good!

                                                                        2. This "inching towards a warm spring" lark? Not here on our small cold island off the coast of northern Europe. Temperatures linger at around 5. And that's before any wind chill consideration. Of which there has to be much consideration!

                                                                          For dinner, quickly fried pigeon breasts. I bought these locally shot ones at the farmers market ages back and they got lost in the freezer. Shouldnt need much more than a couple of minutes in a hot pan with some rapeseed oil and thyme. We'll have them with small new potatoes and steamed sugarsnap peas. A "make it up as I go along" sauce will be based on a glass of red wine being reduced with more thyme and a few crushed juniper berries.

                                                                          Sparkehoe Red Leicester cheese for afters.

                                                                          15 Replies
                                                                          1. re: Harters

                                                                            Wish we could get pigeon! Love your game posts Harters.... I live vicariously!

                                                                            1. re: gingershelley

                                                                              It's pretty much always available here, at the farmers market. Regarded as a pest, it can be shot at any time so there's no "out of season". And it's cheap!

                                                                              1. re: gingershelley

                                                                                I think we call it "squab," gingershelley. It is available here, but American's don't like the sound of eating pigeon!
                                                                                http://en.wikipedia.org/wiki/Squab_(f...

                                                                                1. re: roxlet

                                                                                  I've eaten squab several times in Europe not even knowing what it was! Once I found out, I'm kind of like "eh, good use for a seemingly useless creature". But I would never have ordered it at first had I known ;)

                                                                                  1. re: roxlet

                                                                                    Ha!!! You are so right about that roxlet - I can see where most people would think that "squab" sounds better than pigeon...funny how we sometimes have to call things other than what they really are.

                                                                                    Regardless - would love to try squab/pigeon...oh there are so many wonderful foods that I still want to try!

                                                                                    1. re: roxlet

                                                                                      Call it squab or the ol' grey pigeon; I would take it if I could buy it. Roasted nice and rare with a red wine sauce:)

                                                                                      I understand it is available some places, but depending on state regulations, and mostly it is a 'to the trade' bird, and very expensive compared to how it is sold in UK, or EU. Sigh...

                                                                                      1. re: gingershelley

                                                                                        Sure it's expensive, but just think about how much a dinner out would cost!

                                                                                        http://www.dartagnan.com/51194/Squab....

                                                                                        1. re: roxlet

                                                                                          Thanks for the link. I forget I can have that shipped, just like my duck products.

                                                                                          Wonder what the difference is between 'dressed natural squab', and NY 'dressed natural squab'. I would think I would not want a squab that was a NY pigeon:).. hehehe.

                                                                                          1. re: roxlet

                                                                                            WOW! That is expensive. Effectively $20 for two pigeon breasts - as that's really all there is to eat on them. Whereas here, I can buy a pack of ten breasts for £10 (about $15)

                                                                                            1. re: Harters

                                                                                              And in Egypt, where it's the national dish, you can get them for $1-2.

                                                                                              1. re: Harters

                                                                                                Harters.... like I said. I covet the UK pigeon 'n prices!

                                                                                      2. re: Harters

                                                                                        Well, the inching towards a warm spring isn't happening here either (Boston is at about 46° F / 7° C). Which is why we're only inching. :-)

                                                                                        That pan sauce sounds great!

                                                                                        1. re: LindaWhit

                                                                                          It started raining last night again here, after several lovely spring days - the rich dinner was very welcome with the drizzle coming down.

                                                                                      3. Tonight I am cooking up 2 large pans of homemade shake and bake chicken- drumsticks- and a casserole of rice and veggies. This is not for us though as hubby hates the leg. I'm making this for a group house I cook for once a month. The challenge is to cook something for us on the side. There are 2 boneless natural chicken breasts but I might decide to finally haul the famous Tarte D'Alsace out of the freezer and make it instead of the usual protein, starch veggie line-up. And there are leftovers from last night's stuffed peppers. Decisions decisions.

                                                                                        10 Replies
                                                                                        1. re: Berheenia

                                                                                          Sounds like a very nice thing you're doing!

                                                                                          1. re: Berheenia

                                                                                            That is wonderful! I am sure those in the group house are going to enjoy that homecooked meal - would you care to share your recipe for homemade shake n' bake? My mother used to prepare it out of the box when we were growing up and I always looked forward to it - homemade would be much better and healthier ingredients!

                                                                                            1. re: littleflower

                                                                                              A happy accident. I did this one night and we got feed back that they loved it so I often make these. I put some Wondra Flour in a large plastic bag and add generous amounts of garlic salt, garlic powder, onion powder, black pepper, paprika for color and smaller amounts of any but not all of the following: chili powder, Bell's seasoning, oregano, basil, dried parsley, taco seasoning, adobe seasoning, cumin and a tiny bit of cayenne or ancho chili. Shake the bag with 3 or 4 drumsticks at a time to coat. Spray a sheet pan with a little cooking spray and bake the legs at 350, turning once, until done.

                                                                                              1. re: Berheenia

                                                                                                Thanks so much, Berheenia - I will have to give homemade "shake n' bake" chicken a try. Two quick questions - I know that you probably just eyeball-it, but when you say "generous amounts" vs. "smaller amounts" can you guesstimate about how much you add for "generous" vs. "smaller"? Also, do you dredge the drumsticks in any liquid (water/eggwash?) before shaking it in the bag? Sorry for the in-depth questions but I am genuinely curious and would like to try this out soon!

                                                                                                1. re: littleflower

                                                                                                  I am ball parking these because I don't really measure

                                                                                                  4 parts Wondra flour (about 1/4 cup)
                                                                                                  1 part onion powder (heaping tablespoon)
                                                                                                  1 part garlic powder (heaping tablespoon)
                                                                                                  1 part paprika (heaping tablespoon)
                                                                                                  1/2 part garlic salt (heaping teaspoon)
                                                                                                  1/2 to 1/4 part others on the list (heaping to scant teaspoon)

                                                                                                  Pat dry the chicken if wet.

                                                                                                  1. re: Berheenia

                                                                                                    Many thanks, Berheenia!!! I will try this out soon!

                                                                                            2. re: Berheenia

                                                                                              I downsized to cooking for just one last June. I LOVE cooking for a group. I should find a halfway house to treat the residents with some home cooked meals a couple of times a month. When my adult son was younger (he is also a great cook) we would cook up a storm and cook way too much so we would package it up while it was still hot and steamy and go feed some of the young homeless hungry men who we always seemed to run across.Talk about being appreciated and I love feeding people emotionally....physically and with kindness.Now the extras go to my son's landlord who can barely walk at times so I always take him nourishing foods and home baked sweets that the poor fellow just loves. I think it is such a nice kind gesture that you cook for those folks:)

                                                                                              1. re: Lillipop

                                                                                                You uncovered my dirty secret- I'm not as fueled by altruism as my CH need to cook big hearty meals! Currently I only cook a limited menu for lunch for 12 to 15 women once a month and they reheat it the day after I cook it in microwave portions. We are moving to a town with a real food kitchen and I can't wait to sign up there! I love mucking about a church kitchen with a big industrial stove and cauldrons bubbling away!

                                                                                              2. re: Berheenia

                                                                                                Homemade "shake n bake" is so much better than the store bought pre-mix since you control what goes into it.

                                                                                                1. re: hannaone

                                                                                                  Amen to that...have learned that if I can't pronounce an ingredient I probably should not be consuming it.

                                                                                              3. inching....can we leap instead? Why are my winter coats not tucked comfortably away in the close yet? I am looking forward to the forecast 60F this weekend. I wish everyone a Happy Thursday. With my hell of a week, I thought I'd push some others through in case they are amidst madness as well. Although happy as a clam right now, I have coffee in my hand and browsing the web for dinner ideas. If I can get out of here at a reasonable time tonight then I'll swing on over to H Mart and likely pick up way too many things I don't need but my belly demands I need. I really just want kimchi but I think I'll pick up some mushrooms for this weekend.

                                                                                                Tonight will be steaks of some cow or bison - with mushrooms and blue cheese for me and straight up for SO

                                                                                                22 Replies
                                                                                                1. re: fldhkybnva

                                                                                                  Why was your week hell, fldhkybnva? You seem to have enough time to cook and post, so maybe not TOO bad! Hope it has improved.

                                                                                                  1. re: roxlet

                                                                                                    Most of my exciting cooking action happens on the weekends which I have reserved for time to prepare meals which require more time and energy. I greatly look forward to my time every week. However, I refuse to not eat well throughout the week so will lose an hour or so of sleep to prepare a proper and tasty meal. I’m a physician and my week has been so busy because I am no working on a new service at the hospital. It’s a quite busy service with 14-16 hour days and on-call nights every third night. There are 4 of us working on the service and usually there are 2 experienced folk and 2 newbies but this month I am the only experienced person so the extra newbie adds some pressure and work for me. It’s ok as I love teaching and we all have to learn but after 4 hours of sleep we are all running around ragged. However, busy is good for me, I thrive when I’m a busy bee and have a low threshold for boredom. The service operates on a 4 day schedule so there are 2 really busy days followed by 2 much slower days so you get a respite every week. I am currently in my slower days, so today has been great! This month will be non-stop busy but all in the name of happy, healthy patients  Speaking of, I need to get on the weekend cooking extravaganza plan

                                                                                                    1. re: fldhkybnva

                                                                                                      How do you manage to post all day working in a hospital 14-16 hrs? How do you even have the head space for that?

                                                                                                      I'm genuinely curious.

                                                                                                      1. re: linguafood

                                                                                                        I'm a pathologist so much of the day I'm at my desk with my microscope at least on my slower days also I'm a very avid email checker and responder. It's actually a nice break from the day so I use it as a breather or when filling out the mounds of paperwork that our healthcare system demands :) So I work long hours, but many of them on my tuckus so I'm always near the keyboard and will duck into my email as I update slide diagnoses online.

                                                                                                        1. re: fldhkybnva

                                                                                                          Ah, gotcha! Nice to be able to sit down some & chill during such long days.

                                                                                                          1. re: linguafood

                                                                                                            Yea, as I mentioned above it's my knack for busy. I don't sit still well, so even if not working I'm doing something else, usually Chow or some other random Internet activities.

                                                                                                      2. re: fldhkybnva

                                                                                                        Well, I'm amazed you have the time to do anything, let alone post and cook. What kind of medicine do you practice?

                                                                                                        1. re: roxlet

                                                                                                          Pathology. Yea, I move at warp speed most of the time which SO reminds me when I often break things or end up with random scars and cuts all over. We have a quite busy life. Aside from work, my two biggest passions are food/cooking and weightlifting so much of everyday is devoted to 1 of the 3 with the occasional knitting, reading, TV watching.

                                                                                                          1. re: fldhkybnva

                                                                                                            Remember the sexy pathologist on St. Elsewhere? :)

                                                                                                            1. re: fldhkybnva

                                                                                                              i was wondering how the hell you have time for weightlifting with that work schedule!

                                                                                                              1. re: mariacarmen

                                                                                                                The hens and I get up at the same time. I usually roll out of bed at 4-430am to get to the gym by 5am and then to work. I have stacked some of my longer workouts on the weekends for the next few months to be able to fit them in as I hate being rushed at the gym.

                                                                                                      3. re: fldhkybnva

                                                                                                        I am in steak bliss! I think I needed a good slab of beef to round out this week. Bison NY strip steaks with St. Agur blue cheese (I think, I rewrapped it and so the label has disappeared - other possible options include Buttermilk Blue, Cashel Blue or Maytag. Smokey Blue is hanging out in there as well but I don't think it can be mistaken) and mushrooms, medium rare of course. I couldn't resist another daily dose of asparagus and mushrooms so I enjoyed a lovely heap of spears and fungus roasted and sprinkled with Parmesan (I usually prefer the finely shredded which I use a microplane for but we had some thicker shredded in the fridge from something SO made yesterday so I used that instead. I like the sprinkling throughout rather than the globs, but of course I didn't complain when I happened upon mouthfuls of Parmesan in that bowl of veggies :) I clearly have a thing for mushroooms...

                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                        1. re: fldhkybnva

                                                                                                          Fldhkybnva - you had me hooked at the mere mention of "bison"!!! I have never tried Bison NY Strip...we have always gone with a fairly marbled Bison Ribeye, mainly because we have heard that because bison is so naturally lean and figured more fat=more flavor.

                                                                                                          Very curious how you found the Bison NY Strip to be compared to 1) beef and 2) any other cut of bison steak, assuming you all have tried other bison cuts.

                                                                                                          Whatever the case may be - those pictures look YUM!

                                                                                                          1. re: littleflower

                                                                                                            What do you think of the Ribeye? I have been eyeing it. Actually, I am a recent ribeye convert and the strips were bought before my conversion so now I want to try the ribeye as what you expected is very true. It's very mild and not very beefy likely due to the fact that it's so lean and so that's why it's topped with blue cheese and mushrooms. When I have a proper ribeye, it's salt and pepper with no distractions. We have also tried sirloins which are fine sliced in salads but soooo incredibly lean that I feel like it's missing something and not really worth it in my opinion. I think I might grab some bison ribeyes tonight since you seem to like them.

                                                                                                            1. re: fldhkybnva

                                                                                                              The best way to describe a bison ribeye is that it literally melts in your mouth similar to a filet mignon and the flavor is just incredible. The marbling really does translate into added flavor. I think because bison is lean in general that the ribeye probably is the way to go if you're looking for an amazing steak. I agree that sirloin sliced up is good in salads and I could see when a NY Strip sliced would prob. be good in something like a stir-fry.

                                                                                                              Next thing I want to try: bison hot dogs. Also on my bison want-to-try list: bison chuck roast for a good pot roast.

                                                                                                              So yeah, definitely pick up a couple of bison ribeyes - you both will enjoy them! Ooh, hint - if you do pick them up from Whole Foods then make sure that the steak itself does't have too much extra fat around the edge - they will gladly trim off any excess to just leave a little bit around the edge. I found that there's enough marbling in the center part.

                                                                                                              1. re: littleflower

                                                                                                                Oooh, bison hot dogs, never seen those before or the other cuts but I'd love much more variety. I really should find a farm somewhere and make a trip. Yea, I stared at the bison ribeye tonight and my lovely butcher once again scoffed at them but I imagine they can't be bad :) I think we'll pick them up for later in the week. Have you had grass fed ribeyes? WOW! I'm glad you mentioned that, I hate hate hate this! I actually stopped buying from them for a while because they never trim the steak and I lose a good amount triming off sinew and silverskin...not the fatty parts as I like those when cooked and crispy but literally the connective tissue you can't chew through.

                                                                                                                1. re: fldhkybnva

                                                                                                                  Interesting that you noticed this with WF meat cuts as well...I figure that they are going to be charging me by the pound, so I might as well have them trim off most of the excess fat which I would be otherwise paying for then have to go home and trim/throw away myself!

                                                                                                                  I wonder why your butcher would scoff at the bison ribeyes...they are really tasty! I have had beef ribeyes before, but I don't believe I ever tried grass-fed beef (except perhaps at a restaurant?). I only switched to more natural cuts of meat such as grass fed within the past two years. The more I read about the antibiotics and how most cows/chickens/pigs etc. are raised, the greater my interest in buying grass-fed meat.

                                                                                                                  1. re: littleflower

                                                                                                                    He generally scoffs at anything but a bone-in ribeye so I think he' s a bit steak-biased

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Oops, here's the picture...

                                                                                                                      Even with the beef bone in ribeyes he differentiates on marbling even when both are so marbled that it likely won't matter :)

                                                                                                                       
                                                                                                                      1. re: fldhkybnva

                                                                                                                        Well, in your butcher's slight defense, he is correct in that a beef ribeye is naturally going to be more marbled than a bison ribeye. Bison has a smaller percentage of fat when compared to beef. Perhaps I have just become partial to bison because the taste is amazing and although it's hard to put into words both bison and lamb have a distinct unusual yet (and I hate to overuse this word) a "umami" type taste to them.

                                                                                                                        At any rate whenever you all get around to it would like to hear your take on the bison ribeye as well. Although I have not tried any other bison steak cuts except for flank, have heard that the bison ribeye is the go-to bison cut for its flavor.

                                                                                                                    2. re: littleflower

                                                                                                                      As I've had many experiences with him raving for much longer than you think someone could about marbling, I snapped this picture today to highlight I think why he scoffs at them though probably has never tried them :)

                                                                                                                      1. re: fldhkybnva

                                                                                                                        Ha - he probably has not! Thanks for showing us the picture.

                                                                                                        2. I made a bunch of soups last weekend (for lunches) that need to be used up. Tonight I will just heat up the moong dal soup. The buttery yellow color with red tomato flecks reminds me of spring. I used lots of ground coriander and it has such a spicy floral scent.... I think of daffodils when I eat it. Maybe it will stay sunny!!!!

                                                                                                          1. I'm thinking about those blue cheese flans from the last WFD thread. Probably a big salad and roasted cherry tomatoes to go with. I have a long, boring conference call to monitor this afternoon so I'll refine my plan then.

                                                                                                            1. Anxious to try Quinoa Lasagna - a recipe from Eatingwell.com. I plan to substitute ricotta for the cottage cheese that is called for, as that is what I have in the fridge. And a masala chai cake, which I heard about on one of these Chowhound threads.

                                                                                                              3 Replies
                                                                                                              1. re: DelishDi

                                                                                                                That lasagna looks interesting! Can you post back about how it went?

                                                                                                                  1. re: sedimental

                                                                                                                    It was excellent. Highly recommended.

                                                                                                                1. Tonight I'm trying out a new recipe from my new "One Pan Two Plates" cookbook, for a "Spicy Orange Beef Stir Fry". It looks to be pretty simple... beef, carrots, snow peas, sauce made w/ soy sauce and freshly squeezed orange juice and some other things here and there. Will serve w/ rice of course.

                                                                                                                  3 Replies
                                                                                                                  1. re: juliejulez

                                                                                                                    Sounds yummy, I love a good stir fry!

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Me too, and this one was good. The "other things here and there" that I couldn't remember earlier was hoisin sauce, ginger, and chile garlic sauce.

                                                                                                                      But, every time I make stir fry, especially on a weeknight when I'm pretty tired, like tonight, I sit there and silently curse my decision... soooo much chopping!
                                                                                                                      The actual cooking time is no big deal of course, but I hate all the prep work.

                                                                                                                  2. So we had a lovely dinner last night - the soup, the cordon blue - and this awesome pan sauce with cream Carolyne made to go with it, and rice on the side (with more sauce!).

                                                                                                                    Had a small salad after as she doesn't like asparagus.

                                                                                                                    The cake was ok - but nothing special to me. Much preferred the DL cake from Sat. Easter dinner - lighter, more flavorful, and versatile.

                                                                                                                    A couple pics:

                                                                                                                     
                                                                                                                     
                                                                                                                     
                                                                                                                     
                                                                                                                    7 Replies
                                                                                                                    1. re: gingershelley

                                                                                                                      I'm sure it's easy peasy but how did you make the pan sauce. I make cordon bleu usually at least once a week but rarely make a pan sauce as it's quite delicious without but it'd be fun. I usually bake it, I imagine it's probably only best if you saute.

                                                                                                                      1. re: fldhkybnva

                                                                                                                        My housemate made the chicken; here are the pics of her doing that. She pounded (edge thin to help it stick, stuffed, and rolled tightly using plastic wrap to help. Floured, and sauteéd in LOTS of butter + a little oil to keep from burning. The smell was incredible while they cooked.

                                                                                                                        She just put them in the oven to 'finish up' and stay warm, and added 1/3 cup white wine, tsp. of BTB stock concentrate, tsp. paprika. 2 tsp. cornstarch and 1/2 cup heavy cream (!). Let it reduce a bit. What's not to like?

                                                                                                                        I would have liked that sauce even better over a chix breast stuffed with say - asparagus and prosciutto. It was divine on the rice....

                                                                                                                         
                                                                                                                         
                                                                                                                        1. re: gingershelley

                                                                                                                          Yum! Thanks for the information and the pictures.

                                                                                                                          1. re: gingershelley

                                                                                                                            Sounds like a great pan sauce - thanks for sharing how you all prepared it...and nice pics!!!

                                                                                                                        2. re: gingershelley

                                                                                                                          Also, what method did you use to roll your chicken or did you use side-slice method. They look delicious!

                                                                                                                            1. re: mariacarmen

                                                                                                                              It was really, really great. Nice to have someone cook for me as it's been awhile, and such a nice dish.

                                                                                                                              I am now inducted into the stuffed chicken-boob club:). Yum.

                                                                                                                          1. Here is the cream-O-'shroom soup recipe a couple of you asked for:

                                                                                                                            1 oz (2 tbsp) butter
                                                                                                                            1 tbsp neutral oil
                                                                                                                            1 small leek, cleaned, white n most of lght. green part, chopped
                                                                                                                            1/2 yellow onion, minced
                                                                                                                            1 small clove garlic, smashed then minced
                                                                                                                            12 oz. sliced cremini mushrooms (I weigh em)
                                                                                                                            2 small carrots, trimmed, washed, chopped
                                                                                                                            large sprig of fresh thyme, to make generous tsp. + leaves
                                                                                                                            1 Tbsp. flour
                                                                                                                            3 cups good chicken stock
                                                                                                                            2 Tbsp. brandy
                                                                                                                            1 cup milk
                                                                                                                            about 3/4 C heavy cream

                                                                                                                            melt the butter n add oil. Sauté the leek and onion until softened; add garlic, sliced shrooms, thyme, and carrots. Continue to cook for a good 15 minutes on med-low heat, so everything is softening up, and getting fragrant. Stirring frequently, and use a large wooden spoon to mash and begin to break up the mushroom slices as they cook - they will be giving off a lot of liquid. Don't cook on too high a heat as you don't want all the liquid to boil off - that is mushroom stock:).
                                                                                                                            Add the flour, and stir well for another 5 minutes to cook off the raw flour taste. Add the brandy, stir again. Add the stock all at once and continue to stir until it smooths out. Add the milk.

                                                                                                                            Now, the key is to cook for another 20 minutes or so to blend the flavors and let it reduce together. I often let it go for a good 1/2 hour here. When the soup is really smelling of mushrooms (!), I take a hand blender to it, and depending on my mood, whiz a little or a lot. I like some texture, and even try to leave a few slices intact.

                                                                                                                            Add the cream, give it another 10 minutes, then serve very hot.

                                                                                                                            If you got em'; sauté up a few wild mushrooms in a bit more butter and brandy, and garnish the soup with that.

                                                                                                                            It's not a fast soup, but it sure is good!

                                                                                                                            makes 6 small, rich servings or less bigger ones.

                                                                                                                            2 Replies
                                                                                                                            1. re: gingershelley

                                                                                                                              Ooooh, thanks for sharing. Looks heavenly. I love me some 'shrooms.

                                                                                                                              1. re: gingershelley

                                                                                                                                OMG, this sounds sooooooo good. I've got to try this! Thank you for posting. I've bookmarked in my soup section!

                                                                                                                              2. We spent the last 2 nights dining out. Tuesday is our traditional sushi & cocktail night, where we indulged in "Golden Tuna" (tuna tempura with wasabi mayo) & fresh squid with garlic chives (yowzah!), a Corpse Reviver #2 and a 1940s Mai Tai. Wednesday is our weekly Sichuan jour fixe, and everything was quite delicious, as usual..... but the chef's been a little trigger-happy on the oil front lately, which has resulted in some discomfort at casa lingua, so we'll be playing things safe and, perhaps, a bit boring.... yes, you've guessed it: piccata -- yata, yata, yata :-D

                                                                                                                                Side will be salad, likely some cuke concoction with or without cream. Our tummies need a short recovery break.

                                                                                                                                2 Replies
                                                                                                                                1. re: linguafood

                                                                                                                                  Piccata is never boring. It is a dish fit for kings!

                                                                                                                                  1. re: alliegator

                                                                                                                                    I know. I love it. Plus we got a bunch of lemons to get rid off (not that I ever end up using more than one, really, for this dish), as my man went a bit nutsoid on the lemon front, thinking he might be mixing a bunch of French 75s.... sadly, that hasn't been the case lately. Which is why we also have "some" (as in 3 bottles!) cheap sparkling wine in the fridge -- not something we drink regularly.

                                                                                                                                    Maybe a French 75 is in order tonight. Or two.

                                                                                                                                2. Late home from work so a corner shop special.
                                                                                                                                  Instant noodles, tinned mackerel and spring onions.
                                                                                                                                  Cook instant noodles according to packet instructions.
                                                                                                                                  Finley dice two medium spring onions. Flake mackerel.
                                                                                                                                  Add flaked mackerel to cooked noodles. Add dash of sweet chili sauce and mix. Scatter on spring onions.
                                                                                                                                  Eat in front of tv watching new series of Masterchef.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Paprikaboy

                                                                                                                                    It amazes me how canned/tinned fish (mackeral/sardines/anchovies) can turn into a gourmet meal. Nice way to add "oomph" to the instant noodles!!

                                                                                                                                  2. Its miserable and rainy here. But it's Soup Thursday. Tonight is Turkey Noodle Vegetable soup with a flair. Chicken stock, onions, carrots, celery, red/green/yellow peppers, sliced mushrooms, peas (all sauteed in butter) and leftover shredded turkey. A couple of Bay Leaves and a bundle of fresh Thyme, S&P to taste. So far, it's tasting awfully darn good.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: boyzoma

                                                                                                                                      Sound like a perfect rainy day meal. Trade ya for Outback

                                                                                                                                      1. re: boyzoma

                                                                                                                                        Sounds delicious, I would love a bowl of soup right now and love love turkey.

                                                                                                                                      2. Tonight is a good/bad meal. We are going out good. Its Outback-meh, not so good. Bf's mom wants to meet up for dinner and she loves it there. His sister works there also. I find it a bit awkward having her wait in me but what's a girl to do? I am thinking the surf and turf that they have been advertising. Love me some sea roach. And i had steak last night and this am. Lucky for me I can eat the same thing over and over and not get bored

                                                                                                                                        7 Replies
                                                                                                                                        1. re: suzigirl

                                                                                                                                          suzigirl, don't feel awkward having BF's sis wait on you. As a former waitress I was so happy to be waiting on people I knew and liked when they came in, it was such a pleasure, I bet you anything she feels the same way.

                                                                                                                                          1. re: GretchenS

                                                                                                                                            You know I didn't think about that. I loved waiting on my friends and family. They usually tip good too.

                                                                                                                                          2. re: suzigirl

                                                                                                                                            Sea Roach?? LOL - do you mean Boomerang Shrimp???

                                                                                                                                            1. re: boyzoma

                                                                                                                                              They are featuring lobster. It is in the same family as a roach. I know it sounds gross, but true.

                                                                                                                                              1. re: suzigirl

                                                                                                                                                Lobster is too rich for my poor old body. Just doesn't sit well. But I am jealous of those of you who can eat it.

                                                                                                                                                1. re: boyzoma

                                                                                                                                                  Well, add me to the club. Lobster was to rich for my tummy too. Well at least it tasted good going in. Just hurt the hell out of my tummy

                                                                                                                                          3. Getting near the end of the second week of craziness with half or more of the small department I am in out on vacation and the rest of us slaving away over hot computers. So my brain really wants a grilled steak (cool but gorgeously sunny today) and caesar salad but my poor worn out body is whining "Chinese takeout". We shall see who wins out on the drive home, which goes past both the good butcher's and the very good Chinese place I am currently obssessed with. :) Either way there will be leftovers to be repurposed tomorrow...

                                                                                                                                            1 Reply
                                                                                                                                            1. re: GretchenS

                                                                                                                                              Chinese wins everytime when I encounter this "dilemma" :)

                                                                                                                                            2. With no disrespect to Linda, the avocado thread and mariacarmen's salad have me in the mood for some of the good stuff. I've got soyrizo to form the basis of a bolognese sauce, perhaps with chipotle if I have some in the freezer. Toss that with spaghetti and diced avocado and I think we've got WFD tonight.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: JungMann

                                                                                                                                                JM, no disrespect at all! Enjoy the avocado. :-)

                                                                                                                                                1. re: JungMann

                                                                                                                                                  I was lucky and had most of what I needed to make spaghetti with soyrizo bolognese and avocado. I added wilted kale to the sauce to make this a one pot meal, along with chipotle, spices, bell peppers and a topping of raw onions. Truth be told, the avocado didn't add much -- it was a bit underripe in the middle. But the chewy strands of kale in soyrizo did not seem the least bit bitter in the sweet and spicy sauce. Definitely a combination I'd try again.

                                                                                                                                                2. Tonight I'm thinking some pasta with alfredo sauce, orange, green and yellow bell peppers diced up, white mushrooms and a nice piece of baked chicken breast

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: sanb4542

                                                                                                                                                    I'll trade you a bowl of my soup posted above for a bowl of your pasta (similar flavors). I'm a pasta fanatic!

                                                                                                                                                    1. re: sanb4542

                                                                                                                                                      I've added many things to alfredo sauce but never thought to add peppers, brilliant!

                                                                                                                                                    2. Making a favourite tonight. Chicken and leek pie based off of Jamie Oliver's turkey and leek pie. My leeks are slowly sweating away in a bath of rosemary thyme scented butter with some scallions that needed to be used and some sliced white mushrooms. I'll later add sage, peas, chicken stock and the leftover meat from Tuesdays zuni chicken then top it with puff pastry.

                                                                                                                                                      1. Much anticipated and needed GNO night tonight. We are heading to our local northern italian place. I am looking forward to my a couple of my favorites- shrimp and broccoli rabe appetizer followed by carpaccio served with really good bread and arugula .

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: foodieX2

                                                                                                                                                          Hope you have a great time - those dinner choices sound yummy and although it has been awhile since our group's GNO - those are some of the best times and good to "break away" and relax with friends.

                                                                                                                                                        2. My spring rolls from last night are happening tonight. I've got the chicken in a lemongrass marinade as we type. A light meal will be great, because I grabbed a slice while out for errands earlier. It was New York-licious, but quite filling, and will definitely not help with with dumping the 5 lbs I've recently picked up.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: alliegator

                                                                                                                                                            Love the spring rolls. Do you use maifun in your rolls?

                                                                                                                                                            1. re: boyzoma

                                                                                                                                                              I haven't yet, I usually use mung bean glass noodles.

                                                                                                                                                            2. re: alliegator

                                                                                                                                                              By slice I am assuming you mean a slice of pizza...and sometimes there is nothing better than a slice of true NY style pizza. I so SO wish I could replicate this at home, but after a few attempts I realized that while the thin crust pizza we make here is good it is nowhere near what a real NY slice tastes like.

                                                                                                                                                            3. I trekked to Eastern Market today to buy chorizo and seafood so I can make tapas tonight. The clams were really big so I got some baby squid instead which I'm just going to do simply in paprika-season flour and shallow fried.

                                                                                                                                                              Yellow bean and rocket salad already prepped, olives, manchego and membrillo getting to room temperature. I have bravas sauce gently bubbling on the stove, potatoes in the oven, some long green peppers will join them shortly.

                                                                                                                                                              3 Replies
                                                                                                                                                                1. Tonight was Ina Garten's mustard roasted fish (I used sour cream instead of creme fraiche but had the other ingredients in house), roasted red potatoes and roasted asparagus. The best part: no cleanup really as the roasted items were cooked on foil or parchment. Easy, relatively quick and delicious!

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: tvchick

                                                                                                                                                                    I saw the replay of the Barefoot Contessa show which she prepared the mustard roasted fish...I like dijon mustard but do not care for dishes where that is the predominant flavor. However, after looking at the rave reviews on the FN website for this recipe and the ease of preparation I think I will give this a go at some point.

                                                                                                                                                                    tvchick - what kind of fish did you use to make the mustard roasted fish?

                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                      I am also with you in the Dijon predominant flavor not-like category but this piqued by interest as well.

                                                                                                                                                                    2. re: tvchick

                                                                                                                                                                      I love that recipe for mustard-roasted fish, especially with the thick halibut fillets we get when I am visitng my aunt and uncle on the Oregon coast.

                                                                                                                                                                    3. Thai green coconut curry on rice noodles: shrimp, lime juice, tamarind paste, ginger, palm sugar, lime leaves, lemongrass, basil and cilantro, not even real Thai or spring-like I know, but added two bunches of fresh green onions. Does that count?

                                                                                                                                                                      1. After-work snack of leftover Spicy ribs (meat stripped from bones) in an egg scramble, with a Kraft American slice, wrapped in flour tortilla.

                                                                                                                                                                        The King Trumpet mushroom pictured is going to be grilled tonight with some fresh (not cured) side pork, for another round of Ssam dining.

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                          Placed my life in jeopardy from flying elbows and chopsticks as I tried to get a couple pictures while the ladies (girls night tonight) were feasting.

                                                                                                                                                                          Table grilled side pork with lettuce, assorted mushrooms, peppers, garlic, ssamjang, pickled garlic, and kimchi.

                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                          1. re: hannaone

                                                                                                                                                                            Oh my...What a spread! Beautiful pictures.

                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                              Wow, I love your Korean eats but this takes the cake!

                                                                                                                                                                              1. re: hannaone

                                                                                                                                                                                Oh, yeah. That's a dinner. I'm jealous! Hope you had a fantastic time with the girls

                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                  LoL.
                                                                                                                                                                                  I'm currently banned from the kitchen. Wife thinks I have way too much fun with all the girls around.

                                                                                                                                                                              2. I'm on strike until he unloads the dishwasher (we're having a little power struggle, this happens every 6 months or so and is no big deal,) so I guess we're having whatever he decides to go pick up (this usually means Thai.)

                                                                                                                                                                                1. We did our own things for dinner--him: Chipotle; me: happy hour bar snacks (nuts, corn nuts, and wasabi peas) then a couple eggs scrambled with habanero cheddar and a bowl of Cheerios. I will never buy this Lactaid whole milk again---it has so much carageenan that it's almost slimy in texture. Ick.

                                                                                                                                                                                  Tomorrow, back to the heartburn diet.

                                                                                                                                                                                  9 Replies
                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Oh CM I feel your pain about the Lactaid milk. I tried it once and spit it out. Almond milk is now my go-to due to being lactose intolerant - such a shame because while I was in college I used to fly through GALLONS of milk in no time. I became lactose intolerant in my mid-20s and have no idea how people can stomach (no pun intended) Lactose-Free Lactaid Milk.

                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                      My SO drinks Lactaid... although he usually mixes it with chocolate or strawberry syrup (he's apparently 12), or uses it in shakes. He didn't like almond milk. He's not lactose intolerant because he can still have cheese etc, but milk itself makes his Crohn's flare up. I do use it for cooking, because I don't buy regular milk since I don't drink it, and the Lactaid is so flippin expensive I don't want to buy other kinds just for cooking.

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Ha! Reminds me of back in the day - used to love the powdered Quik in the can, both the chocolate and strawberry kind. I must admit that sometimes when I am out of Chocolate Almond Milk, I will use TJ's Midnight Moo (their "healthy" version of chocolate syrup) to make the plain almond milk into chocolate milk. I'm sorry to hear that you both have to suffer through Crohn's - I say you both because I know that it's a tough one to deal with and both people in a relationship have to make eating/cooking adjustments.

                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                          Thanks. He had surgery when he was 16, and technically they say he's "in remission" as long as he keeps up with his treatment (which is 2 hour long Remicade infusions every 6 weeks, at a cost of $8000 each time, thank god for insurance). But, there are definitely some "triggers" that really upset his stomach. Thankfully it's not too many things so he can eat most anything I put in front of him.

                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                            Wonderful to hear that he has the symptoms under control - yes, thank goodness for insurance is indeed correct!! Also great that you all have identified the foods that will contribute to a flare-up - I have found out as I am sure you both have as well that when you have a love for food there is no obstacle/food intolerance that cannot be worked around, or a close substitute for that food that will suffice!

                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                      I use Lactaid in my coffee and with cereal. It's the fat free version, and it's fine. I never actually drink milk, so it doesn't bother me at all. I always have 1% milk too, which is what my son likes to drink!

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        It's just funny because the generic "store brand" of lactose-free milk (2%) doesn't have those additives. I don't need artificial thickeners---especially fermentable ones---in my milk!

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          I asked my SO if I could buy the store brand, since it's cheaper, he told me no! He ONLY likes the Lactaid... ugh.

                                                                                                                                                                                          He did say that the Lactaid egg nog was disgusting.

                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                        Luv almond milk. I only use regular (lowfat) milk for cooking, baking, or making yogurt.....

                                                                                                                                                                                      3. Well the chives in the flowerbed by the South wall (the warmest garden), are all of 2 inches tall. Soon I can harvest a few to season an omelet, or top a baked potato. That is, if they survive next Tuesday's forecasted snowstorm.

                                                                                                                                                                                        Dinner tonight was out at a new (to us) Italian restaurant. Wonderful meal. I'm inspired to try making coconut risotto similar to what they prepared as a bed for mahi-mahi.

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                                          Love the thought of being able to go out and snip off some chives right outside my door. You are very fortunate - enjoy using those chives on a variety of dishes!

                                                                                                                                                                                          Drooling over the thought of coconut risotto - another ingredient I have never tried is unsweetened coconut milk. I also want to use it to make ATK's Chicken Adobo recipe which looks easy and yum.

                                                                                                                                                                                          Can you please share with us how you make your coconut risotto? Do you use unsweetened coconut milk?

                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                            It will take me more than a few tries to mirror that restaurant's risotto, but I'll come back if/when I do. It's pictured on their online menu at this link -- click on the mahi-mahi to see the photo and description. http://andiamomn.com/menu.html

                                                                                                                                                                                            I asked for the red pepper curry sauce on the side, and was pleased to have small bites of that with some of the dish. But even happier to fully taste the coconut risotto, fish, and mango salsa.

                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                              Sorry MW-TT, it's getting late here and as I read your post I failed to read it carefully. If you do create a version of it that you like, will be looking forward to seeing how you made it!

                                                                                                                                                                                          2. re: MidwesternerTT

                                                                                                                                                                                            another yes on the coconut risotto - sounds fantastic. a local asian fusion place nearby makes a nice coconut rice, but the creaminess of risotto with it sounds like a step above.

                                                                                                                                                                                          3. Long day and was hungry on the way home. What I was craving was inspired by alliegator's dinner from last night - Chicken Phillies! I went to our favorite cheesesteak restaurant famous for their cheesesteaks and picked up a footlong Chicken Philly for us to split. I dug into my philly as soon as I walked in the door and have to admit that not only did I "phone it in" for dinner but I also gave into one of my vices that I am trying to rid myself of...an ice cold coca-cola - this place has the one with the crushed ice in it.

                                                                                                                                                                                            Does anyone else have sodas as one of their vices? I have been trying to slowly ween myself away from them - now drinking only an occasional San Pelligrino sparkling soda every now and then. Summertime is especially difficult for me to say no to a glass of coca-cola or even pepsi with ice!

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                              I cannot give up Diet Coke. I used to be a fiend... like 6+ a day. Now most days I just have one, in the mornings when most people have their coffee, but I can't give it up. I also will get it when I eat out :) I know it's bad for me and it'll probably give me deformed babies or kill me from cancer or whatever else people say it does, but I like it and need it!

                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                Don't worry...my habit is consuming about 50 teaspoons (exaggerating but I am sure not by much!) of pure sugar in the regular cola, and by the sound of the latest news on sugar it is a major contributor to the downfall of our society.

                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                  Diet Coke is my homie-we go everywhere together :) We all have to have a few vices and it's in my list. I think my number of vices still fits on 1 hand so I have no plans to let go.

                                                                                                                                                                                              2. oh man, a real winner tonight. My slight cold and the drizzly weather had me wishing for something a little heartier tonight, in the midst of our non-carb endeavors, and sure enough, the BF came through. Rib eye steak, dabbed with a little apple cidar vinegar and s&p, grill panned until perfectly medium rare, sliced over fresh spinach, sauteed mushrooms, avocado, bits of bacon, and dried figs (didn't have the heart to tell him those were a little carby!), with a simple red wine vinaigrette. the first pic is my plate, and the second pic is also my plate, after he piled on more meat! um yeah, i ate it all.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  Beautiful pics! Must say that a good ribeye ranks right up there with some of my favorite foods. Looks like a delicious meal!

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Ribeye is a recent favorite and now I can't get enough...kind of regretting that first bite. It looks delicious. Any details on the vinaigrette? I'm tired of my usual spinach adornments.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      ribeye is an old addiction. it's really the one steak i mostly order out. as for the dressing - literally, red wine vinegar and olive oil. s&p. the usual ratio, i think..

                                                                                                                                                                                                  2. Dinner is very much a brown gloop meal from the freezer, augmented with packet stuff and jar stuff.

                                                                                                                                                                                                    There's some saag murgh, the leftovers of a takeaway when, as usual, I over ordered.

                                                                                                                                                                                                    There's some of my "superfast to prepare" bean curry, of which there is always leftovers to freeze as the base recipe is for 4 people.

                                                                                                                                                                                                    There's a packet of daal makhani - 2 minutes in microwave

                                                                                                                                                                                                    There'll be a couple of chutnies - my 2010 vintage mango one is bloody tasty.

                                                                                                                                                                                                    And there'l be some some basmati rice which actually has to be cooked instead of just warmed through like everything else.

                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      Even though it's leftovers it sounds great and perfect for a Friday night.

                                                                                                                                                                                                      Do you use a particular mango chutney recipe? I love Geeta's and was never without a jar of that or her lime pickle at home but it seems they've not made it to the States and there's nothing equivalent so I'll just have to have a go at making them myself.

                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                        4 mangoes, chopped
                                                                                                                                                                                                        2 onions, finely chopped
                                                                                                                                                                                                        2oz, ginger
                                                                                                                                                                                                        2oz sultanas
                                                                                                                                                                                                        8oz soft brwon sugar
                                                                                                                                                                                                        1 tablespoon salt
                                                                                                                                                                                                        0.5. teaspoon dry mustard
                                                                                                                                                                                                        1 teaspoon black mustard seeds
                                                                                                                                                                                                        0.5 teaspoon cayenne
                                                                                                                                                                                                        1.25 pint malt vinegar (I use the clear one but ordinary brown works)

                                                                                                                                                                                                        Everything goes in the pan (not aluminium!!!!). Bring it to the boil and simmer for a good couple of hours till its thickened. Cool and bottle - I use Kilner jars. Lasts pretty much forever - no need to fridge it,even when opened. Leave it for 3 months to mature.

                                                                                                                                                                                                        (Sorry for the old-fashioned measurements. It's an old recipe that I've been doing since pre-metric times)

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          Thank you, I will give it a bash.

                                                                                                                                                                                                          I might also throw in the spices I think are in Geeta's chutney to try to recreate it - think it's cloves, nigella seeds, cardamom, cumin.

                                                                                                                                                                                                          1. re: helen_m

                                                                                                                                                                                                            Think cloves might throw the recipe - unless they're used very sparingly. That said, I'm not at all keen on cloves in anything.

                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              Whole Foods deal of the day was a crate of mangos for $7.99. Experimental mango chutney was meant to be!

                                                                                                                                                                                                                1. re: helen_m

                                                                                                                                                                                                                  They were 2 for $1.00 here in SEA today, but I couldn't get there with my schedule. Sigh. Shall live vicariously thru u, Helenm

                                                                                                                                                                                                            2. re: helen_m

                                                                                                                                                                                                              Helen, I *know* I've seen Geeta's products in the States. You can order the Mango Chutney from the U.S. Amazon; not sure about the lime pickle. (Looks like there are several other brands of lime pickle you can buy on the U.S. Amazon site):

                                                                                                                                                                                                              http://www.amazon.com/Geetas-Mango-Ch...

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Thanks Linda. I have basket-danced with the chutney and also Marigold's vegetable bouillon powder on Amazon but they are both pretty expensive for products that are cheap in the UK. It's good to know I can get them in an emergency though!

                                                                                                                                                                                                          2. I took some hamburger out of the freezer yesterday, it's in the fridge. I was thinking of a meatloaf, with roasted sweet potatoes and a side of red rice. I just picked up some rr, California grown, looked interesting. We are trying to reduce wheat /grains (pasta, bread), and white potatoes in our diet, in favor of more nutritionally dense foods.
                                                                                                                                                                                                            I'll cook the rr in my rice cooker, plain. I want the nutty flavor to shine through, and see what it tastes like before I do anything else with it.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: wyogal

                                                                                                                                                                                                              Hmmm...red rice - another ingredient/food I have never heard of.

                                                                                                                                                                                                              Good for you for trying to ween yourself away from white starchy foods...I have grown to like honey whole wheat and sourdough breads fresh from the local bakery but still cannot give up my Tuscan Pane or French breads. Nor can I fully switch to WW pasta - I love regular pasta too much to completely give it up.

                                                                                                                                                                                                            2. Today we have a sportsapalooza. This afternoon we are going to the Rockies (baseball) home opener game... then this evening is a hockey game (Avalanche vs Red Wings, big rivalry). I hope I can survive. The ball park looks like it has some delicious food offerings from local places, way better than the hockey arena does, so I should be able to eat some delicious food. Oh and drink a lot of beer... because, well, that's what you do at a baseball game.

                                                                                                                                                                                                              1. Last night I did spring rolls. Deets on the DOTM thread. Still undecided for tonight. I have plenty of nice veggies and herbs left over, so maybe some sort of a flatbread? Whatever it is, it has to be easy. I took a tumble yesterday hanging some windchimes and am bruised up and incredibly stiff. Making me less than nimble in the kitchen :(

                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Thanks, LW. I'll live, but I may set the record for ugliest bruise in the world. And, I spared the head! Most important part of any fall is sparing the cranium :)

                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                      Yes, very much agree that sparing the cranium is key.

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        And the beer! I don't like to brag, but I'm kinda well known for taking some very awkward little falls from weird lawn chairs and coming up with an upright beverage. Or ice cream cone or hot dog...

                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                          I did that at Great Woods (outdoor concert venue) when my sister stepped on the back of my flip-flops while I was walking up to the venue with a red Solo cup in my hand filled with sangria. I went down on both knees, both knees were torn up, holes in my jeans at the knee, and gravel imbedded into one hand......

                                                                                                                                                                                                                          BUT the sangria remained intact.

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Very nice!
                                                                                                                                                                                                                            I'm so glad I didn't have a beer to save yesterday, that would have looked pretty bad. The mr. came home to find me with the drill and hammer out, and overturned barstool, and a bloody elbow as it was.
                                                                                                                                                                                                                            Anyways, for dinner, I'm going to go with something like this:
                                                                                                                                                                                                                            http://www.flatoutbread.com/thai-chic...
                                                                                                                                                                                                                            but I will NOT call it a pizza.

                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                            So sorry you took a spill. Hope you come away from these bumps and bruises quickly. Good thing you spared your head. Had to laugh about not spilling a beer etc... Not all of us are that talented. However, I rarely break things because in my line of work I have to pay for them. Feel better

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        oh no! damned windchimes! hope you feel better soon... my suspicious is you're young enough that you'll shake it right off. hope so!

                                                                                                                                                                                                                      2. Last night we needed something quick, and for me, low cal. I made aglio olio with peas and seared scallops for the guys, and I made my version with less olio. I also tossed some peas into the pasta for a little color and crunch.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          Angel hair pasta aglio y olio is such good quick comfort food!

                                                                                                                                                                                                                        2. Last night was leftover stuffed chicken boob - the cordon blue and rice and sauce. Almost better the second day. I did roast some asparagus to eat with it.

                                                                                                                                                                                                                          I think tonight is going to be pizza - mushroom, pepperoni and olive - going old-school :) Excited to use my roomie's pizza stone, and hopefully my crust will finally be nice and crispy on the bottom with little charry spots.

                                                                                                                                                                                                                          woo hoo!

                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                            "Last night was leftover stuffed chicken boob..."

                                                                                                                                                                                                                            I am sure this is a dumb question, but what is a chicken boob? Do they have two? snicker, snicker.

                                                                                                                                                                                                                            Edit: Oh! I get it! Ha....I thought you were using a shorthand term I was unfamiliar with...duh...sometimes I am not as bright as I look :)

                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                              I love the spread of chicken boob! We have always called them that although have to be careful when responding back and forth with SO in emails

                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                Don't blame me.... LW brought the term here, I believe - as well as the apt 'Frankenbreast" :)

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  Nope, I just started calling them Frankenchicken for the Abby Normal size they've become. :-)

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    I understood the size reference LW, of course. But wasn't it you also who called the chix breast chicken boob also?

                                                                                                                                                                                                                                  2. re: gingershelley

                                                                                                                                                                                                                                    Ye I think LW and I both happened upon the phrase as I've been using it for years. Although I remember a chicken nipple story in there somewhere.

                                                                                                                                                                                                                              2. Hoping to snag some fresh trouts at the local farmers market for tonight's dinner, which will likely just be brushed with olive oil, s&p & dried oregano, thrown on the grill, then eaten with ample amounts of lemon squeezed all over.

                                                                                                                                                                                                                                Got a gig later this eve at 10 PM, so can't eat anything "crazy".... whatever that means for my insides these days '-)

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  Yummers. Sounds like a fantastic way to use up some of your lemons. I love a good fresh trout.

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    They're so fresh (caught this morning) they're still stiff.

                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                      Trout is one of my favorite kinds of fish...and the way you're preparing it is perfect...keeping it simple to let the flavor of the fresh trout shine through then accented with lemon juice. Mmm!!!

                                                                                                                                                                                                                                2. Bit better than last nights effort.
                                                                                                                                                                                                                                  Pork loin steaks with a fennel pollen rub.
                                                                                                                                                                                                                                  Melange of leeks, broad beans and kale.
                                                                                                                                                                                                                                  Never used fennel pollen before but got it as a xmas present so hope it turns out ok.

                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                    1. re: Paprikaboy

                                                                                                                                                                                                                                      Broad beans presumably frozen, PB?

                                                                                                                                                                                                                                      Or have you tapped into an early supply of fresh "down south"?

                                                                                                                                                                                                                                      Please let us know about the pollen.

                                                                                                                                                                                                                                      J

                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        Yes H, the broad beans are frozen.
                                                                                                                                                                                                                                        No fresh down south yet I think it's colder down here than it is where you are.
                                                                                                                                                                                                                                        Will report back on the pollen.

                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          The fennel pollen was a very intense fennel flavour.
                                                                                                                                                                                                                                          The missus thought it was star anise at first
                                                                                                                                                                                                                                          I was a bit wary and should have used a bit more maybe but all in all very delicious.

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              No it's not.
                                                                                                                                                                                                                                              My 15g was £15 which makes it £1,000 a kilo, which on a par with Perigord truffles!

                                                                                                                                                                                                                                      2. Woohoo, Friday! I plan to embark on my usual Friday afternoon/evening grocery store adventures and decide on dinner while I'm there...dangerous, I know. I am thinking fish as is the usual Friday meal so I hope the selection is good today, last week it was oddly very limited but it did result in my first taste of Chilean Sea Bass so all was well. If not fish, I have a whole chicken nearly defrosted in the fridge and so I might have to use it up tonight instead of another Zuni. It's a 2.5 lber so perfect for the Zuni preparation and so darn cute. SO can't stop chuckling at my admiration for the cuteness of a raw bird but it's just so small.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          I think that about cornish hens...they are tiny and too cute!

                                                                                                                                                                                                                                        2. Leftovers....corn with salsa, lemon rice, turkey breast and sliced tomatoes. I'm feeling the need for something sweet, though, so I'll make pumpkin muffins. So easy: 1 box sugar free devil's food cake, 1 can pumpin. Mix the two together and bake according to time and temp on the cake box. Don't add anything else! They are moist and totally delicious. I'll have plenty left over for my daughter, who absolutely loves these!

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: DelishDi

                                                                                                                                                                                                                                            I haven't had pumpkin in ages because i didn't like it but this sounds just simple enough to give it a try again. And if i still dislike pumpkin I can send the muffins to work with the bf. I bet the pumpkin makes the mix moist.

                                                                                                                                                                                                                                            1. re: DelishDi

                                                                                                                                                                                                                                              Ooh...lemon rice - I use lemon in so many dishes but never thought of adding it to rice. I am assuming you use both the lemon zest and the juice to make it?

                                                                                                                                                                                                                                              You know, I love pumpkin bread/muffins but usually stop eating them in December because I am all "pumpkin'd" out by that time, having eaten so many things in October/November with pumpkin in them...they sound really yummy to have right now though. Especially warmed up with some butter.....yum!

                                                                                                                                                                                                                                            2. Wed night was taco bar night. Spicy ground turkey and grilled carne asada with hanger steak, offered with a choice of hard taco shells, whole wheat tortialls or smaller flour tortillas. A range of toppings -- diced onion, shredded cheddar, shredded lettuce, tomato, salsa, 2 % Greek yogurt (subbed for sour cream), guacamole. We love this spread.

                                                                                                                                                                                                                                              Last night I was inspired by a discussion thread re pizza so made 2 thin crust pizzas on whole wheat crust purchased from TJ's (this dough rocks). I used one of the TJ's dough balls to make 2 medium sized thin crust. One was topped with prosciutto and arugula. the other was topped with half clam and bacon with fresh garlic; half turkey pepperoni with sliced green olives stuffed with jalapenos.

                                                                                                                                                                                                                                              Not sure what tonight's dinner will be...

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                Taco Bar night sounds like fun - haven't had tacos in awhile. I agree with you MAH that TJ's has great already prepared dough (I use the regular instead of WW). Makes a great crust for homemade pizza!

                                                                                                                                                                                                                                                1. re: MAH

                                                                                                                                                                                                                                                  all of this sounds great. once i'm off my no-carb thing i'm going to have to try that TJ pizza dough too.

                                                                                                                                                                                                                                                2. Change of plan for tonight;

                                                                                                                                                                                                                                                  Had to make a spare grocery run as I forgot the cat food.

                                                                                                                                                                                                                                                  Some nice lean boneless pork country ribs: read - shoulder strips.

                                                                                                                                                                                                                                                  Sudden craving strikes; MU SHU pork is WFD!

                                                                                                                                                                                                                                                  Stir fry marinated pork, add lots of julienned veggies, cooking sauce, and serve on thin flour tortillas slathered with hoisin. Mmmmmm... looking forward to it.

                                                                                                                                                                                                                                                  Tummy rumbling, I better get on that curried turkey salad sandwich and eat my lunch;)

                                                                                                                                                                                                                                                  1. Hubbie was out and he is not a shrimp fan (yeah, I know!) so yes, I made shrimp. Superfast meal: Crisped some bacon and broke it up, setting it aside. Sauteed onion and red pepper pieces. Added some fresh garlic. set aside with the bacon. Sauteed some shrimp sprinkled with a creole seasoning. Mixed everything together and plopped on top of leftover rice. Added a smidge of butter to the rice. Simple, fast and satisfied the N'Awlins craving.

                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                                                                                      Your dinner sounds delicious...I like how you're adding in some bacon for flavor as well. Although I have a few foods that I have developed food intolerances to, there is only one food that I truly am allergic to - shrimp. Anyways...sounds like you're well on your way to being transported to creole/cajun country with that meal you're cooking up!

                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                        littleflower: I'm sure this would work with fish or chicken too.

                                                                                                                                                                                                                                                        1. re: twodales

                                                                                                                                                                                                                                                          You are right - and one of the dishes I love to cook for people is my Chicken Scampi, adapted from an excellent shrimp scampi recipe I got ahold of. The chicken substitutes out well for the shrimp.

                                                                                                                                                                                                                                                      2. I have a squat little lemon spritzed chicken roasting in the oven that we'll eat with a pea pilaf (from Nigel Slater's Kitchen Diaries) and green salad.

                                                                                                                                                                                                                                                        We've already eaten a bunch of griddled bargain asparagus wrapped in parma ham. We're working on a bottle of Fume Blanc (loving american wine) I love Fridays!

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: helen_m

                                                                                                                                                                                                                                                          Fume Blanc - ahhhh --- so seldom available at restaurants. A great reason to cook at home.

                                                                                                                                                                                                                                                          Details on the asparagus prep, please. Wrapped in ham before or after it's "griddled"? And by that do you mean placed on a pan under gas oven flame (or electric oven "broiler"), or cooked stovetop on a cast-iron (or other) griddle? Or cooked in an electric grill-on-both-sides appliance, like a George Foreman grill?

                                                                                                                                                                                                                                                          1. re: MidwesternerTT

                                                                                                                                                                                                                                                            The asparagus is done on a stove top griddle, but I have done it just in a regular frying pan and it's almost as good. The parma ham is wrapped around after, like edible napkins (as Nigella would say). My 3 year old ate the lion's share!

                                                                                                                                                                                                                                                          2. re: helen_m

                                                                                                                                                                                                                                                            I am also drinking a glass of Fume Blanc.... but mine is from S. Africa. Nice wine - dry, fruity, and a bit of mineral backbone.

                                                                                                                                                                                                                                                            Happy Friday getting the retox on!

                                                                                                                                                                                                                                                            1. re: helen_m

                                                                                                                                                                                                                                                              american wine, helen? where is your Fume Blanc from? love that wine too.

                                                                                                                                                                                                                                                              and can you elaborate a bit on the pea pilaf? is it rice with peas?

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                I bought it in Whole Foods, it's 2011 Fume Blanc, Chateau St Jean, Napa, California. Really lovely - kind of lemony (I am rubbish at describing wine!). I'm still learning about US wine, you don't really get that much in the UK so I'm enjoying trying it.

                                                                                                                                                                                                                                                                The pea pilaf is very simple, just garlic cooked in a little butter, add basmati rice, a small piece of cinnamon stick to scent the rice and veggie stock. I think the original recipe uses fresh peas but I just threw in frozen peas towards the end of the cooking time.

                                                                                                                                                                                                                                                            2. Dinner tonight will be very easy - a chicken panino. Leftover roasted chicken is layered on sourdough Tuscan Pane bread with some herbed melty cheese, strips of roasted red pepper, and red leaf lettuce. Grilled on the grill pan and cut.

                                                                                                                                                                                                                                                              The side dish? Ever so haute cuisine - potato chips.

                                                                                                                                                                                                                                                              And there is wine. Of course. It's FRIDAY! :-D

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                Sounds like my kinda dinner!!! Enjoy the rest of your Friday :)

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  I adore TJ's Tuscan Pane bread (personally partial to the regular) and it is my all-time favorite go to for toast/paninis/crostini. I use the smaller pieces at either end to make crostini out of them!

                                                                                                                                                                                                                                                                2. Ugh- my allergies have kicked in big time. Watery itchy eyes and clogged sinuses. I can't taste anything!

                                                                                                                                                                                                                                                                  Dinner was a simple rosemary/lemon roasted chicken, basmati rice pilaf and sautéed zucchini. It might have been paste for all my enjoyment. Thankfully the family loved it.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                    Yummy, roasted chicken. I can't resist so making another roast chicken this week. It's so easy and so quick, not sure why I never realized this before.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      thats why I love it! I can get home and have a wonderful dinner on the table in less than hour. Plus great leftovers the next day.

                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                        Add me (and the man,) to the list of roast chicken lovers. Its something we never tire of.

                                                                                                                                                                                                                                                                    2. re: foodieX2

                                                                                                                                                                                                                                                                      foodieX2 I love the sound of your dinner tonight - you cooked three of my favorite dishes.

                                                                                                                                                                                                                                                                      I cannot wait for our farmer's market to open up in a couple of weeks so that I can buy some farm fresh zucchini to saute up. I have become pretty spoiled by farm fresh ingredients, especially having lived before in a city where the farmer's markets were opened year-round except December and January.

                                                                                                                                                                                                                                                                    3. It's fish Friday again as per usual. I was on the hunt for swordfish, but alas there was none but the wild red snapper looked fantabulous so I have a few filets as well as a few chanterelles tha tI scooped up for some odd reason (it could be that I recently posted a thread "What's your favorite mushroom?" and they were so raved about that I couldn't resist it). Well I have no idea what to do with the fish tonight. I have been cooking fish en papillote with soy sauce, sherry, ginger, garlic and sesame oil a lot but it's so good that I might go with that with some sauteed chanterelles on top. Any favorite ideas for red snapper filets?

                                                                                                                                                                                                                                                                      27 Replies
                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Your fish en papillote recipe sounds delicious. I do a similar sauce for Cantonese steamed fish topped with cilantro, chilies and scallions. I've used red snapper fillets for this recipe before, however snapper was $25/lb at the market today (swordfish was even more prohibitive), so I had to get creative with farmed salmon instead. Maybe red snapper en papillote with the ingredients for a Veracruz sauce might be a nice change of pace for you.

                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                          Yea, it was quite expensive but I think after my long week I just went for it as I had no energy to ponder otherwise so I'd like it to be tasty. The chilies sound great, I have some bird's eye around so might throw a few on. I've actually been trying to perfect this dish. I think I've been doing 400F for 15 minutes though not sure if that's too long and I just add slivered ginger, green onion, garlic with a splash of sherry, soy sauce and a drizzle of sesame oil. I might try white wine tonight. I also have some miso around but not sure how to incorporate that so might save for another day. It's funny you mention Veracruz as I think that'll be next week now that I've returned home without ingredients for Veracruz.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Sometimes I take a scoop of miso out and leave it at room temp then mix a little warm water in there to make it loose enough to drizzle over fish. Ginger and scallions, on top in parchment.

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              I cooked some marinated beef ribs in the pressure cooker with some onions, vermouth and Mediterranean spices until super tender (30 minutes!) then sautéed crimini, garlic, vermouth and porcini powder for a pour over. Big salad with cherry tomato and grilled asparagus with the leftover tahini dressing from my garlicky kale salad from the other night (my new favorite dressing)....G&T....Happy Friday!

                                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                                oooh, I really want to try the garlicky kale salad this weekend.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  Yes, do it! The dressing is what makes it "all that". I am going to make up the dressing and keep it in the fridge, kale or no kale!

                                                                                                                                                                                                                                                                                  I think it's the combination of Braggs and nutritional yeast that makes it such a savory umami bomb.

                                                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                                                    I have Braggs actually though I can't figure out why as I can't ever remember using it but now this is a good idea and all of the other ingredients, though not Tahini which I've never used before. I wonder if this would work for a regular salad dressing, I'm thinking of a grilled chicken or scallops salad tomorrow but had no idea what kind of dressing to use. Is there anything I should look for when I buy tahini? I'm sure I'll love it as an umami crack addict.

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                      Depending upon the store, you might not have too much of a selection. Just look for one that only contains ground sesame seeds (nothing else). Not toasted. Stir it up because it separates like natural peanut butter does. If it is really stuck on the bottom, I put it all into my food processor, blend, then put it back in the jar.

                                                                                                                                                                                                                                                                                      Hey..then you will have some for hummus :)

                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                        Will this work for any simple salad mix? Im pondering a grilled chicken salad for lunch and need a good dissing idea.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          Oh, Yes. Maybe cut down on the garlic just a bit and taste it first before adding more. Mine was really good and garlicky! I put in 3 or 4 huge cloves. Nice with the kale but might overpower and be out of balance with delicate greens. I love garlic and chicken together, I bet it will be great!

                                                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                                                            I love garlic so I imagine I'll love it.

                                                                                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                                                                                              Could you link to the recipe you used again? Sorry.

                                                                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                                                                  Perfect. I think I'll do a simple garlic and olive oil shrimp with dash or soy sauce sauteed in coconut oil perhaps.

                                                                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                                                                    Wow this is delicious! I whipped up a batch in a mason jar and stashed it in the fridge for later. Well, SO spotted it, smelled it and it disappeared. I am out of lemons now so I will miss out on it today and will have to yearn for it based on my taste while mixing. I will likely bake hake or sear tuna tomorrow and I think it'd make a great drizzle on the tuna or baked with the hake!

                                                                                                                                                                                                                                                                                        2. re: sedimental

                                                                                                                                                                                                                                                                                          Sedimental, I have seen Braggs mentioned on this board a few times but personally am not familiar with it. It is a spice blend, I gather?

                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                            it's actually a soy alternative, made of soy beans, and we were speculating on the last thread that you could possibly emulate it, if you don't want to buy some, using soy sauce and some Maggi seasoning.

                                                                                                                                                                                                                                                                                            http://bragg.com/products/bragg-liqui...

                                                                                                                                                                                                                                                                                            from what i remember (it's been years), the flavor is a lot milder than regular soy sauce.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Yes, I think of it as a natural msg. Soy sauce has a fermented taste, Braggs doesn't, yet still tastes salty and gives umami power to the food.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                Yea, good idea it does seem like a combo of soy and Maggi.

                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  ah...interesting!! I have heard of Maggi (never tried it though) but Braggs is new for me to discover. Love learning about new food ingredients - thanks MC!

                                                                                                                                                                                                                                                                                          2. re: sedimental

                                                                                                                                                                                                                                                                                            oh, that pour-over sounds great. do you make your own porcini powder, from leftover dried porcinis, perhaps?

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              I have done that before in the spice grinder, but I found a little packet of "organic" porcini powder at my store last week and thought I would try it out. I love it dusted on beef :)

                                                                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                                                                        Wild red snapper is a rare, expensive fish these days.

                                                                                                                                                                                                                                                                                        You might try something lighter than soy, etc. and just go for a bit of ginger, white wine, and green onion, and steam the fish, then top with sauteed chanterelles.....

                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                          Yea actually last week I steamed some other fish which my dumb brain can't remember right now but it was also a lighter species with it's own natural flavor steamed in sherry with sliced ginger and green onion and I planned to drizzle on soy sauce and sesame oi at the end but it turned out so great I forgot. Oooh, nevermind, I remember this was for Chilean Sea Bass. Do you think snapper is flavorful enough on it's own for a simple prep like you mentioned? I'd love to eliminate the soy sauce and maybe a spalsh of white wine or sherry as you recommended. Indeed, it was quite expensive, more than my usual tuna splurge.

                                                                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                                                                          Yummy and delicious fish Friday once again. It looks similar to last week but for some reason still tastes like a million bucks. Red snapper en papillote with sherry and white wine, ginger, scallions, drizzle of sesame oil, side of paprika, lemon, garlic, spicy shrimp and roasted asparagus with a new Parmesan I couldn't resist. I really wanted the 24 month aged but went middle of the road with a new domestic which I'll have to check the name of. Yum...in fishy heaven. It looks like my week is turning around...with food, of course. Oh, and time to breathe and relax, that helps too.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Okay yeah, that sounds amazing...I like that you added both sherry and white wine.....and yay for the new Parmesan! The only time I attempted fish en pappilote I too used red snapper - had Alton Brown's recipe for it and all - and somehow managed to way overcook the snapper. Reading this has renewed my curiosity for trying en papillote again!

                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                              Thanks, yea I couldn't decide sherry or white so figured I'd just use both. Well, my post-meal Google search I think has revealed that it's similar to Parmesan but not quite and stands in its own playing field. It's called Stravecchio and is made in Wisconsin. I am not the biggest Parmesan fan and I probably should have suspected it was different in some way as I really really enjoyed it. Good grab, either way. Here's some information in case anyone spots it in the store -
                                                                                                                                                                                                                                                                                              http://www.sfgate.com/food/cheesecour...

                                                                                                                                                                                                                                                                                              http://www.thekitchn.com/a-morethanwo...

                                                                                                                                                                                                                                                                                        3. Some of the fusion spring rolls mentioned on the current DOTM have put me in a bit of an experimental mood. On the menu tonight: Blackened salmon steaks on kale bún with basil nước chấm. You say fusion; I say Creole.

                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            hah! love it. i love the idea of basil nuoc cham.

                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                              Mmm...blackened salmon steaks - how do you prepare your blackening mixture, JungMann?

                                                                                                                                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                                                                                                                                I need to start writing down my measurements whenever I mix spices. I always know what my blends should taste like, but never exactly how much I'm using of what! If I had to guesstimate, the ratios look like this:
                                                                                                                                                                                                                                                                                                2 tbsp. paprika
                                                                                                                                                                                                                                                                                                1 tsp. cayenne
                                                                                                                                                                                                                                                                                                1/2 tsp. white pepper
                                                                                                                                                                                                                                                                                                1/2 tsp black pepper
                                                                                                                                                                                                                                                                                                1/2 tsp. Aleppo pepper
                                                                                                                                                                                                                                                                                                1/2 tbsp. granulated onion
                                                                                                                                                                                                                                                                                                1 tsp. granulated garlic
                                                                                                                                                                                                                                                                                                1/2 tsp. oregano
                                                                                                                                                                                                                                                                                                1/2 tsp. thyme
                                                                                                                                                                                                                                                                                                1/4 tsp. ground fennel
                                                                                                                                                                                                                                                                                                1/4 tsp. celery seed

                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                  Great - thanks, JungMann! I was going to buy a blackening blend from the store, but I have a pretty low heat tolerance so I think I would be better off creating one from scratch. That way I can control the heat level (cutting back on the cayenne!). The only ingredient I am not familiar with is aleppo pepper - I have seen this used by a few of those who post on here.

                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                    It's a great pepper with mild heat. I use it to round out the heat of the other peppers but if you want to make a mild blend, feel free to leave it out.

                                                                                                                                                                                                                                                                                            2. Tonight's dinner was going to be the (artichoke) Heart Stuffed Shells from the Smitten Kitchen cookbook. However, I realized mid-way through what became the 1-hour of prep that the 45-minute baking time after prep completed would put dinner well beyond tummy-tolerance limits of my "is dinner ready yet?" spouse.

                                                                                                                                                                                                                                                                                              The chicken breasts that were to be tomorrows supper were tossed in a skillet over low heat with some Paul Prudhomme seasoning, while I continued the shells prep. After the shells went into the oven to bake, I got some Naan bread from the freezer, toasted that briefly. Served with cubed fresh pineapple, it was a simple (and just-in-time) meal.

                                                                                                                                                                                                                                                                                              Making a new recipe is always slower the first time, and I realized as I got out my food processor to fine-chop / mix the cooked filling that it's been at least 5 years since I used the full-sized unit for anything other than grating. The mini-chopper handles most tasks as I cook for two. It took a while to find the blade and remember how to assemble it.

                                                                                                                                                                                                                                                                                              We sampled the finished SK Heart Stuffed Shells, which smelled amazing as they baked, at the end of our meal. They're OK, but need a bit more zip so I'll add some fresh basil as suggested (optional) by the recipe when we have them, reheated, for supper tomorrow.

                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                those shells sound amazing. I wish the recipe was online! Can you give me the stuffing ingredients? I am sure I can figure out the proportions and would love to try my hand at it.

                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  The recipe is online - here's the version SK author Deb Perelman published with Bon Appetit magazine
                                                                                                                                                                                                                                                                                                  http://www.bonappetit.com/recipes/201...

                                                                                                                                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                    thanks! my google magic must not have been working last night! :)

                                                                                                                                                                                                                                                                                                2. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                  The shells do sound nice but I know what you - making a recipe for the first time is always a bit of a gamble, esp if like me you skim read the method before you start (it has tripped me up many times!).

                                                                                                                                                                                                                                                                                                  Nice to start the weekend thinking you have something yummy all prepped, ready to go though. I am so tempted by the smitten kitchen book.

                                                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                                                    This is a dual experiment for me, since for the first time I "checked out" an electronic copy of a cookbook from the library. I've been reading it on my laptop computer, then looking for published versions of the recipes that interest me online, and printing those to cook from. I'd intended to transfer the book to my Nook e-reader and try cooking from that (placed in a stand) in my kitchen. But despite assurances at all points along the way (the library site, the Nook site, and the download-controlling software site) that I should be able to, I was unsuccessful in 3 attempts. My cooking-related to-do list for next week includes taking the laptop and e-reader in person to the library and asking for help. Technology is wonderful, except when it isn't.

                                                                                                                                                                                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                      Great idea although I tend to be a paper and pencil girl :)