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What's for Dinner #254 - The Leaves are Almost Gone Edition [through Nov 9, 2013]

Windy days, cold nights, and the leaves are almost off the trees. Oh yes, there are some stragglers, just like the people who sit out on park benches soaking up the warmth of the ever-weakening sun, storing it away like squirrels store away their nuts for winter feeding.

The Northern Hemisphere starts to turn its eyes away from Mother Sun to descend into the cold and dark, while the Southern Hemisphere begins to brighten and those who live there begin to enjoy their Spring and soon, their Summer.

So what wonderful homey meals are you making to help warm your insides?

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  1. As for me, tonight I'm going to meet up with a couple of friends to enjoy some libations, some Scooby Snacks and probably lots of catching-up talk!

    6 Replies
            1. re: scubadoo97

              Technically, a fictional food item that Shaggy would give Scooby Doo to entice him to do something.

              Urban Dictionary, it's when you're smoking a bowl of weed and you get a bit of the herb in your mouth.

              But NEITHER of those is what I mean! LOL

              I usually mean just any little snacks, or small apps - but we didn't do that tonight. When I got there, I saw a cheeseburger pass by as I was waiting for my friends, and knew instantly that's what I was going to have - and did. :-)

              1. re: scubadoo97

                How could 'scoobadoo" have gone this long without knowing about 'scooby snacks?

                Tasty snax is what it is....

            2. Chilly and soon to be rainy here in Southern WI. Last night we had sausage with peppers and polenta. Not much is more comforting than a warm bowl of cheesy polenta - I make mine nice and creamy.

              Tonight, the husband has requested tacos! Easy enough - I could go for some spiciness tonight! If the kids cooperate I may make up a couple of salsas.

              1 Reply
              1. re: tiffeecanoe

                If you have any leftover polenta, these baked fries are good:

                http://www.101cookbooks.com/archives/...

              2. The plan for tonight is butternut squash soup (from the freezer) and salad with herb and buttermilk-marinated grilled chicken. DH is in charge, cuz I'll be volunteering.

                4 Replies
                1. re: ChristinaMason

                  Yummy. Love butternut squash soup. I have some in the freezer (just cubed, but vacuum sealed). However, DH picked up a nice fresh one because they were on sale. So guess that will be on deck very soon.

                  1. re: ChristinaMason

                    Butternut squash as a soup, in a soup, roasted - I eat it all the time (my father used to give this to us as "candy" when we were good - I always thought that candy=squash - until I was 5 and went trick or treating and no one gave us squash?!)

                      1. re: acssss

                        smart dad! that's cute. i am one of those people who can't really deal with butternut (or sweet potatoes, pumpkin, or other winter squash) unless it's prepared in a very "savory" way. my mom says i even used to reject sweet potato baby food. just needed some spice ;)

                        i did have the soup, and a little bit of the chicken, but skipped salad and had leftover pastitsio instead. it's been a long week...already.

                    1. Turkey meatloaf with braised kale. Homey and delicious.

                      4 Replies
                      1. re: gini

                        I've never tried turkey meatloaf, just beef. Do you change up the spices?

                        1. re: boyzoma

                          I am not a huge fan of turkey meatloaf or turkey burgers (I do like, however, meatloaf or burgers made from ground chicken), but I recently made this Honey Barbecue Turkey Meatloaf and everyone in my family liked it. The first time I made it with ground chicken and last night I made it with ground turkey. Both were good.

                          http://www.traceysculinaryadventures....

                          1. re: valerie

                            Wow, that looks really good! Going to bookmark that one! Thank you.

                          2. re: boyzoma

                            Here are two I enjoy:
                            http://www.epicurious.com/recipes/foo...
                            http://www.epicurious.com/recipes/foo...

                            Make sure you add moisture and fat to turkey meatloaves - they need them!

                        2. Last night EJ was in charge of dinner, based on something that his boss made for them at the office and he was craving. A sort of huevos rancheros taco - corn tortilla, heated in a lightly oiled skillet. Once hot, egg on top of the tortilla and let it cook a little while to adhere to the tortilla. Flip the tortilla to finish cooking the egg, flip back over and add a few spoonfulls of black beans to heat through. Off the skillet, topped with some grated colby jack, pico and pickled jalapenos. It was actually really satisfying!!

                          Tonight is leftovers after hot Pilates. We made a spicy chicken pineapple stirfry on Sunday, so we'll finish that up along with some frozen springrolls. Easy, no muss and no fuss!

                          4 Replies
                          1. re: iowagirl

                            What is hot pilates?? Is it exactly what it sounds like?

                            1. re: gini

                              Ooh is it like hot yoga? The only yoga I can tolerate.

                              1. re: gini

                                It is like hot yoga. The studio where I go has hot yoga (Bikram and Vinyasa), Hot Pilates and Hot Barre classes. It's my favorite place to be on a cold rainy day. And I figure it burns enough calories to justify my dinner! :)

                              2. re: iowagirl

                                That sounds wonderful, and a great meal for when there's not a lot in the house!

                              3. Tonight's dinner was inspired by yesterday's discussion of Piccalilli relish and my embarrassment about my inability to not eat it right out of the jar. The plan is to season a chicken breast or pork tenderloin with simple salt and pepper and serve it with a cream relish sauce using the Piccalilli. I haven't decided whether I'll use sour cream or cream cheese but I think given that I feel like I'm in Antarctica, cream cheese is the likely choice for a soothing, warming touch.

                                4 Replies
                                1. re: fldhkybnva

                                  You must report back on how it tastes mixed into a dairy item. I would like to have new uses for it.

                                  1. re: suzigirl

                                    Will do, I think the tangy pickled-ness would pair well balanced with the creaminess. I did Google before I decided on this idea and found this link so someone else likes it at least http://www.frugal-foodie-recipes.com/...

                                    1. re: fldhkybnva

                                      Man that looks fantastic. I am going to try that very soon. Thanks a million for the link.

                                    2. re: suzigirl

                                      It was very good! I used the cream cheese since I figured the Picalilli would bring it's own amount of sour and it was very tasty of course with extra Picalilli on top.

                                  2. New Mexican styke red chile, made from red chile pods, pinto beans cooke w/ salt pork and a salad.

                                    4 Replies
                                    1. re: Passadumkeg

                                      More Mexican tonight, sorta -- I have a recipe for tortilla espanola a la Mexicana that gets a workout before every trip to SF. We eat half the night before, then half at room temp in the waiting room at YVR. Beats the heck out of airport food! I'll take a bag of bbq pork jerky "ends" from Bee Kim Heng and an avocado too for a well-rounded pre-flight snack tomorrow. Then what's for dinner for the next week will be some of the Bay Area's finest!

                                      1. re: grayelf

                                        We often take home made tamales on flights. Puzzled looks from security.

                                    2. Sounds like tonight is a Mexican themed night for several Chowhounds.

                                      Tonight will be Chicken Fajitas, spanish rice and refried beans. Using up the leftover chicken from the other night. Just finished making up a batch of Fajita spices (from my Penzey's spices). Can't wait. Will be using flour tortillas and will julienne some onions and red/green peppers soon. Toppings will be cheese, sour cream and some freshly made guacamole (and DH will probably add salsa as well).

                                      1. Sausage and mash with homemade onion gravy (secret ingredient of kecap manis). Third dinner in a row to feature gravy, my stomach can definitely feel winter's coming.

                                        2 Replies
                                          1. re: fldhkybnva

                                            +1 on that! I have a hard time with people who hate gravy (and I've run into a number of them over the years). I mean, can you imagine turkey and stuffing without it? Or pot roast? Or anything?????

                                        1. Sloppy joes and some kind of veg, maybe sweet potato fries.

                                          1. I have an evening doc appointment (really, what kind of a doctor schedules appointments at 6:45 pm?? then again -- better than 6:45 AM, I s'pose), so dinner will be super-simple tonight:

                                            homemade tomato & roasted red pepper soup with a grilled cheese (w/xxtra sharp cheddar) sammich for my sweetie and a nice mixed salad with butter lettuce, cuke, mixed baby lettuces & yellow campari tomatoes in a mustard dressing for the both of us.

                                            The soup will contain some sweaty onion & garlic, a couple melted anchovy filets, and a good blob of tomato paste. A splash of red wine and Turkish chile pepper mix will be added, then a can of hand-squooshed San Marzano maters and roasted red peppers. I'll let that simmer away until ready to serve, then add some basil chiffonnade and a nice dollop of cream freeeeeesh.

                                            3 Replies
                                            1. re: linguafood

                                              That soup sounds absolutely wonderful. Love the addition of the roasted red pepper. Does the chile pepper mix make it "hot" spicy? I don't think I've had Turkish before.

                                              1. re: boyzoma

                                                It's not a crazy spicy mix, but it does have a kick to it, and a wonderful smoky flavor. A friend of mine brought it back from a market in Istanbul, and I no longer have the bag it came in (though I think it wasn't labeled anyway).

                                                It's absolutely fantastic on scrambled eggs.

                                              2. re: linguafood

                                                I'm liking the sound of that soup too. Perfect day for it.

                                              3. I think I am going to borrow a page from Helen_m, and try making a 1/2 chicken using the Jamie Oliver milk chicken recipe for dinner tonight.

                                                Have a small chicken I was going to break down into 2 breasts n' 2 leg/thigh parts, wings into saved wing back and rest into stock bag in freezer. Now I will just have 1 breast and 1 leg/thigh for later. All good.

                                                I will make that recipe and wilt some spinach that needs using into the sauce, perhaps put a new potato into the cooking pan for a little sauce-soaker on the side - not too much carbs tho. Easy peasy!

                                                2 Replies
                                                1. re: gingershelley

                                                  Let me know what you think! And if you manage to make the sauce look more appealing!

                                                  1. re: helen_m

                                                    Helen; too many things were happening early evening around my house - so dinner got started late and I was too lazy to 'follow a recipe'. I just pan-roasted a chix breast with a little boursin stuffed in the natural seam where breast meets tender, and deglazed with a little white wine.

                                                    But will make another day!

                                                2. It's freezing here. Heat on. Storms downs. 2 kinds of chicken sausage star in WFD. Coleslaw and some little potatoes play minor roles.

                                                  1 Reply
                                                  1. re: Berheenia

                                                    Ooohhhh, sounds good. Love chicken sausage. I've paired mine with Cherylptw's award winning sweet potato hash. Amazing. http://chowhound.chow.com/topics/7035...

                                                  2. Skillet browned pork chops covered with tomato soup, onions & bell peppers finished in the oven. To go with, cous cous in a chicken and roasted veggie broth and a side of peas/carrots.

                                                    1. Tonights dinner is the last cooking class of the season. The category is "What's for dinner-the Trader Joe's Edition". We just got a big new one near us and she thought it would be fun. The premise is how to take the ready to eat/prepare type things like their precooked lentils or beets, etc and turn them into a creative satisfying dinner. I have loved all the other "WFD" classes that I am sure this wont disappoint. It will be interesting to see the wine paring that go with the dishes. Plus I get to catch up with my BFF and SIL!

                                                      7 Replies
                                                      1. re: foodieX2

                                                        Make sure to start another TJ thread :-)

                                                        J/k. But you'll be able to make some interesting contributions to the existing ones. I for one would be curious to hear about it.

                                                        1. re: linguafood

                                                          LOL- just what we need another TJ thread!!

                                                          I will post on the yeah/nay thread afterwards.

                                                          1. re: linguafood

                                                            Me, too! TJ's is my go-to for really quick last minute dinners since we have one so close.

                                                          2. re: foodieX2

                                                            That sounds really interesting. I am new to TJs but I like some of their wines (some of is such good value!)

                                                            The pre-cooked beetroot is something that I buy so I'll be interested to see what with it (I usually make dip).

                                                            1. re: helen_m

                                                              I buy those too, Helen_m; why roast my own when they can do it for me?
                                                              Loved how these were all over grocery stores in Italy 20 years ago - I thought then - 'why don't we sell pre-roasted beets in the US?". Love the convenience of them.

                                                            2. re: foodieX2

                                                              What fun - please link here your comment on the yay/nay thread!

                                                              1. re: foodieX2

                                                                Class was a blast and all the recipes were a winner. All but one will be made again. The one that wont be is due only to allergies so score!

                                                                I posted on the TJ's thread. If anyone wants the recipes lets me know.

                                                                http://chowhound.chow.com/topics/922432

                                                              2. Boiled lobsters tonight.

                                                                My fishmonger provided me with two jumbos. Jasper White has a fantastic chart/timetable for dealing with these three-pound beauties. If you don't have it already, all lobster fans should have White's "Lobster At Home" in their kitchen library.

                                                                Deb will determine sides, I'll pick out a wine.

                                                                Leftovers will make their way into lobster rolls and a bisque.

                                                                9 Replies
                                                                1. re: steve h.

                                                                  yum, yum and yum! And what will be on the plasma?

                                                                  1. re: foodieX2

                                                                    Car stuff!

                                                                    Until Deb clicks over to NCIS. She insists.

                                                                    1. re: speakhandsforme

                                                                      An unheard of concept here in my house with lobster.

                                                                      1. re: speakhandsforme

                                                                        Yep. I like to cook the jumbos (three pounds plus) so that there's enough meat left over for two modest lobster rolls and bisque. We eat one sea roach and I field strip the remaining M-1 lobster soon after cooking so the meat stays sweet and fresh.

                                                                      2. re: steve h.

                                                                        Bumper sticker in Maine: Vote Tommaly, The Green Stuff Party. I assume you get this.

                                                                        1. re: steve h.

                                                                          One of my top 10 favorite cookbooks. His Baked Lobster Stuffed with Crabmeat is my New Year's Eve tradition.

                                                                        2. Tonight is a very large batch of mushroom and beef stroganoff (was going to be mushroom only but I couldn't resist grabbing one of the grass fed strip steaks out of the freezer to add.) It will be served over cauliflower rice and will have green veggie sides, just not sure which ones yet.

                                                                          I'm also making adobo with some BISO thighs for tomorrow. We've been super busy lately so I'm trying to get one step ahead. Planned leftovers of both for the man's lunches.

                                                                          3 Replies
                                                                          1. re: weezieduzzit

                                                                            I have also been pondering a mushroom only meal since it's one of my basic food groups and yet somehow I always pile on the meat, I guess it just doesn't feel right to me to go sans animal. One day...I'm planning to make some cauliflower rice Friday to freeze. Everytime you mention it, it reminds me that it's been on my very long to do list. Do you grate or use a food processor?

                                                                            Thanks for the unintended chuckle btw - I initially read your last sentence as "planned leftovers for both of the man's lunches" and I pondered how I missed the fact that you weren't a one-man kind of gal.

                                                                            1. re: fldhkybnva

                                                                              I don't have a food processor so I grate it, it only takes a couple of minutes.(I only have one of those little 2 cup processors, I just don't have room for a big one.) A tip on reheating the cauliflower rice- let it drain really really well and then let it drain longer. Heat it up on very low heat in a barely oiled skillet. That will make it soak up sauces better.

                                                                              Hahaha... the man will get a kick out of that when I tell him. Whenever I tell him that I have told him something before and that he must have not have been listening he says I must have told the other guy.

                                                                              1. re: weezieduzzit

                                                                                Well clearly, he exists, it's not just me :)

                                                                          2. Philly steak and cheese sandwiches with red peppers, red onion and a portabello mushroom along with shaved rib eye and provolone and lots of Badia and fresh garlic. Tater tots to go with. A1 for the sandwiches to dip a few bites and a side of picalilli to smear on bites. Ketchup for the tots. Fancy schmancy. ;-)

                                                                            9 Replies
                                                                            1. re: suzigirl

                                                                              I just can't take it anymore! I think I can make room for dinner #2

                                                                              1. re: fldhkybnva

                                                                                C'mon over. It made alot and James is contimplating a second sandwich or an omlette in the morning because he is on vacation.

                                                                                1. re: suzigirl

                                                                                  Ever since SO has been gone I feel like I'm on a food vacation, uh oh holidays are coming. Oh wait, not sure I care about that poundage, dinner #2 here I come.

                                                                              2. re: suzigirl

                                                                                I'm not a big fan of cheese, but a juicy meat sandwich is my favorite sandwich (see separate thread about favorite sandwiches) - and the mushrooms/onions/red peppers only add to my satisfaction.
                                                                                I hope you enjoyed them suzi. Maybe tomorrow I'll make them myself :-)

                                                                                1. re: acssss

                                                                                  I enjoyed them very much. I hope you make them tomorrow

                                                                                2. re: suzigirl

                                                                                  damn that sounds good.
                                                                                  my dinner out tonight isn't until 9:00 and i'm starving now!

                                                                                  1. re: mariacarmen

                                                                                    That's three hours. Yikes. But lucky you, no cooking or dishes. And friends. Have a great time. :-)

                                                                                    1. re: suzigirl

                                                                                      the food was pretty meh. but it was not expensive, and i had a nice time with my friends. thanks!

                                                                                  2. re: suzigirl

                                                                                    Sounds delicious. I love a Philly cheese steak

                                                                                  3. I'm using up the veg box again. Moro's jewelled pumpkin rice but with butternut squash and I couldn't find any barberries so I've used dried cranberries instead. I love this dish so much, the cinnamon, pistachios, allspice, cardamom and caramelised onions really make it. I roasted some beetroot to make a deliciously violent pink dip that we ate as the rice was cooking.

                                                                                    2 Replies
                                                                                      1. re: mariacarmen

                                                                                        Thanks for saving me a step, MC. That sounds delicious, you're right.

                                                                                    1. Just saw a report on the news about a woman (in Boston) who coined the phrase Thanksgivukkah - a once in a lifetime event! Very funny because we always make a challah bread shaped like a Turkey for Thanksgiving because challah is so easy to form into shapes - so this year it will be relevant. Love it!
                                                                                      Anyway, back to tonight - made some homemade pitas and made a plate of hummus with mushrooms and gravy. Delicious! Served this with some roasted garbanzo beans and rosemary steak fries.

                                                                                      3 Replies
                                                                                      1. re: acssss

                                                                                        I think Serious Eats coined 'Thanksgivukkah" - check out their food throw-down with Food52 for best mash up dish for this once in a lifetime coinciding holiday time:

                                                                                        http://www.seriouseats.com/2013/11/th...

                                                                                        1. re: gingershelley

                                                                                          According to "Wikipedia", it was a woman from Boston who tweeted her sister and we all know that Wikipedia = Truth :-)

                                                                                          1. re: acssss

                                                                                            My bad - I googled Thanksgivikkuh and saw that it is attributed to 2 sisters from Boston. Sorry I was late to the party:)

                                                                                      2. Good thing I started my dinner last night, otherwise I would be very tempted to go get a pizza. So tired..... work is picking back up again so in order to get out of there at a decent hour to get home to my puppy I have to work my tail off. I am so glad SO is home next week.

                                                                                        So, tonight's dinner is a pork chop that I've been marinating in a bit of oil, soy sauce, ginger, aleppo pepper, and rice vinegar. Sides are some leftover rice, and some snap peas that I'll defrost. Pretty easy. Pizza still sounds better though :)

                                                                                        17 Replies
                                                                                        1. re: juliejulez

                                                                                          That sounds better than pizza. I need to give aleppo pepper another shot. I had it on chicken breasts and attacked pretty bad but damn it was delicious. Bright and citrusy. I hope it was just a bad night. It was so good. Think of all the calories you saved and money to boot. Kisses to Winnie. Hope she is settling in.

                                                                                          1. re: suzigirl

                                                                                            Oh no sorry to hear your tummy didn't jive with aleppo because I'm sure you'd love it otherwise.

                                                                                            1. re: fldhkybnva

                                                                                              I really did love it alot. The night I had it, it was the only new thing I had. But gastroparesis is notorious for not having any reason to its attacks.

                                                                                              1. re: suzigirl

                                                                                                I know that story. I alternate between a stomach that's too fast and too slow. Gastroparesis attacks which I'm so glad I have a name for them as it's hard to describe to others are darn near awful long nights of severe pain. I'm not much for doctors ironically enough but many of those nights I have pondered calling an ambulance. Darn Aleppo!

                                                                                                1. re: fldhkybnva

                                                                                                  You also suffer from gastroparesis? My heart goes out to you in the biggest way. I wouldn't wish it on my worst enemy. When i attack it can be several days of severe pain and violent vomiting. I have had to hit the hospital for IV fluids from being unable to even keep the smallest sips of fluid down. All this from one stomach flu. The body is a very tricky thing.

                                                                                                  1. re: suzigirl

                                                                                                    My finicky stomach comments refer to a stomach which either doesn't move or moves too quickly, both of which are awful. This is partly why I'm a creature of habit and don't branch too far because I never know when it will act up. I'm usually good at getting early warning signs now and stop eating whatever it is I think might be the culprit but then I'll eat something I've eaten for years and aha there it is again. I love cabbage, and the other day realized I hadn't had it in a while and I think it's because the last time my body really revolted and I was up all night struggling to breathe while my insides expanded to massive proportions. Indeed, it is. I deal with it every day and it's fascinating but frustrating at the same time.

                                                                                                    1. re: fldhkybnva

                                                                                                      I hope the cabbage revolt wasn't the Belize coleslaw. I can have cabbage with no problem but last time I had sauerkraut I wanted to fling myself off a building. Food has become a love/fear thing. I never know what to expect. I eat from a salad plate each time to not overdo it so i don't attack from to much to digest. It is a delicate tightrope act. Frustrating? Yes. Fascinating? Yes. A huge pain in the ass and stomach? Oh hell yeah.

                                                                                                      1. re: suzigirl

                                                                                                        Oh no that was actually my fist attempt since the madness of braised cabbage I think last February. I used to inhale bowls of braised cabbage with bacon and my usual sour accompaniments of hot sauce and malt vinegar but after that bowl I haven't been near other than kimchi and the coleslaw which didn't seem to be an issue. Ooh, maybe I should try again but the fear alone is likely to make me leary still.

                                                                                                        1. re: fldhkybnva

                                                                                                          Kimchi, like sauerkraut is fermented which keeps me from trying it even though I am sure i would love, love, love it. Like I love sauerkraut. I will try it again because I have a three strikes policy before it can become dead to me. I am surprised that braised cabbage gave you such distress but stomachs can be a fickle bitch. I cannot blame you a bit for being leary. The pain can be mindnumbing.

                                                                                                          1. re: suzigirl

                                                                                                            OK, I'm planning to conquer the cabbage that's been in the fridge for who knows how long. The zucchini was awful today so I maintained restraint and walked away so now I think I should probably use what I have to make something similar. Since you're somewhat of a cabbage expert and a braised veggie genius (ala green beans) do you think if I shredded and sauteed ahead it'd keep in the fridge for a day or two?

                                                                                                            1. re: fldhkybnva

                                                                                                              I am sure it will be fine for several days. It is a hearty veggie.

                                                                                                              1. re: suzigirl

                                                                                                                Yea, hence why it's still surviving after weeks.

                                                                                                                1. re: fldhkybnva

                                                                                                                  Are you talking about the mini? Mine is long been devoured. Is it still looking fresh if you peel back the outer leaves? It will most likely be fine.

                                                                                                                  1. re: suzigirl

                                                                                                                    It's still in shrink wrap, I'll check it tomorrow before my morning coffee run in case I need to by anew.

                                                                                                              2. re: fldhkybnva

                                                                                                                Cabbage is a workhorse of a veg; you can make things with it and they keep - as long as the prep doesn't have SO much acid in it the cell walls break down. Some acid is nearly always necessary; think coleslaw, cabbage rolls in tomato sauce - then go all the way to Kimchi, etc. Cabbage is a'keeper veg"!

                                                                                                                1. re: gingershelley

                                                                                                                  Duh, kimchi! It keeps like a champ. I usually braise with onions, bacon, garlic and malt/cider vinegar so not too acidic compared to kimchi I imagine.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    Look at your cabbage closely; peel off a few outer leaves, and sure to be lovely and fresh below. Those are one keeping veggie for sure!:)

                                                                                          2. Yesterday got home a tad early and was looking for a way to use some smoked turkey sausage.

                                                                                            Decided on gumbo. Made a roux and sautéed the holy trinity in it then added the sausage that I browned plus a chicken leg quarter that was cut up and browned in the sausage fat

                                                                                            Chicken stock added from the bounty in the freezer

                                                                                            I really got off on it and feel the homemade chicken and fish stock is a major plus to the soups and stews I make

                                                                                             
                                                                                            5 Replies
                                                                                            1. re: scubadoo97

                                                                                              I want a big bowl and I am FULL. Looks great

                                                                                              1. re: suzigirl

                                                                                                I would have added some Gulf shrimp but wifey hates shellfish ... Grumble grumble

                                                                                              2. re: scubadoo97

                                                                                                Do you have a spice mix you prefer?

                                                                                                1. re: fldhkybnva

                                                                                                  I made my own Creole seasoning.

                                                                                                  all in Tbs.

                                                                                                  2.5 paprika
                                                                                                  2 salt
                                                                                                  2 garlic powder
                                                                                                  1 black pepper
                                                                                                  1 onion powder
                                                                                                  1 cayenne
                                                                                                  1 dried oregano
                                                                                                  1dried thyme

                                                                                                  1. re: scubadoo97

                                                                                                    I assumed so just was wondering about proportions, thanks for the mix.

                                                                                              3. Late evening ramen noodle dinner with hardboiled eggs, smoked turkey, mushrooms & scallions. Don't knock it till you try it.

                                                                                                 
                                                                                                8 Replies
                                                                                                  1. re: rjbh20

                                                                                                    That looks amazing. What went into the ramen?

                                                                                                    1. re: suzigirl

                                                                                                      Open package. Add to boiling water. $0.89.

                                                                                                    2. re: rjbh20

                                                                                                      It's all in the presentation. You clearly have a flare for food-styling as well as cooking.

                                                                                                        1. re: rjbh20

                                                                                                          i love doctored instant ramen. i like a soft boiled egg or poached egg. smoked turkey's a new one on me, but i could see how it would work.

                                                                                                        2. The forecast for 3-4 inches of snow by morning may be more than a tad off -- as of 8 PM we have flakes, melting. But it was incentive for me to make Truckadero Beef Stew to warm us. recipe http://www.food.com/recipe/truckadero...

                                                                                                          The combination of artichoke hearts, cubed beef, and fresh mushrooms in a beef broth/ red wine/cooked onion broth, with a dash of dill for another layer of flavor is a long-time favorite of ours.

                                                                                                          Tonight's was more soup-y than usual, since I used half the beef, mushrooms & onion with a full-recipe's worth of everything else. The recipe calls for biscuits baked on the top of the stew, but I baked all of them separately this time. It's easier to store, reheat and serve the leftover stew without needing to fret about the biscuit topping.

                                                                                                          Sliced fresh Paula Red apples from our local orchard were the side.

                                                                                                          And the Spiced Fresh Pear Bundt cake I made at lunch time was a tasty dessert, served with a small scoop of vanilla ice cream.

                                                                                                          1 Reply
                                                                                                          1. re: MidwesternerTT

                                                                                                            That stew sounds great - love artichokes with beef and dill. That is an interesting flavor 'twist'. Thanks for sharing the link!

                                                                                                          2. Rainy, grey day here. Went with comfort food for dinner: meatloaf muffins in the interest of time, browned butter cauliflower mash, and peas with green onions and bacon grease. I have absolutely no doubt that bacon grease makes anything and everything taste better, and these peas were no exception. As for the meatloaf--My great grandmother's recipe, in all its simplicity, is still the best. These weren't bad by any means, they just weren't worth changing up the old. And the cauliflower was also good, but honestly last time I mashed up cauliflower I used nothing more than cauliflower, water, and chicken bouillon--and it was better than this!

                                                                                                            1. The woman at my Asian market (where i am a regular) insisted that I use fried tofu in my soup. We talk about cooking whenever i go in there. She is so damn cute:
                                                                                                              " you cook like vietnamese, yes?"
                                                                                                              "Yes"
                                                                                                              " you put these in your soup, you cook them, long time" ..." They go pop"... "POP"... You understand me? You make vietnamese, Chinese soup with these, you thank me later.Do it tonight!

                                                                                                              So, I took her advice. I made vietnamese style chicken soup with vegetables, simmered the fried tofu until it swelled up ("POPPED" ;) put down fresh bean sprouts, drizzled with sesame oil, Thai basil, then poured the hot soup over all.

                                                                                                              Delish. Now I have to go back in and thank her.

                                                                                                              I love making weird foodie connections.

                                                                                                              1 Reply
                                                                                                              1. re: sedimental

                                                                                                                They go POP. Cute. Whenever I shop at the big Asian/Hispanic market, I get input on what to cook from either women demonstrating food products or random strangers. I guess I look mildly clueless, but trainable. I love it.

                                                                                                              2. It is starting to cool off significantly at night and I wanted a warm, filling dinner pronto. I got out my pressure cooker and made Pioneer Woman's white chili. I was able to adapt it easily for the pressure cooker, but I think my beans were a little on the old side. I used a lighter hand with the spicier elements as I had an upset stomach yesterday and Sunday. It was really good. I only made half of the recipe and there is a lot leftover to store in the freezer.

                                                                                                                http://thepioneerwoman.com/cooking/20...

                                                                                                                1. Tonight is choral night so easy burritos. I'll also prep a brisket for tomorrow by marinating overnight.

                                                                                                                  1. Soup hit the spot last night. I ended up throwing all the leftover nasty "baby carrots" in there (obliterated in the FP) to add some more substance.

                                                                                                                    The crème fraîche was a nice finishing touch; the salad was just ok. I once again noticed that yellow tomatoes don't seem to have much flavor, even the precious campari kind.

                                                                                                                    Totally forgot about the basil chiffonnade for the soup, so it'll get used up for tonight's homemade pizza!

                                                                                                                    TJ's dough, homemade sauce, TJ's quattro formaggi, toppings are chorizo, green pepper, red onion, and button shrooms.

                                                                                                                    Having a few friends over for our weekly catch-up on Sunday's TWD and BE epis.

                                                                                                                    5 Replies
                                                                                                                    1. re: linguafood

                                                                                                                      Is the quattro formaggi what it sounds like? I don't think I've seen this in my store but things are always hidden around there.

                                                                                                                      1. re: fldhkybnva

                                                                                                                        I don't know.... what does it sound like to you?

                                                                                                                        1. re: linguafood

                                                                                                                          It sounds like 4 cheeses, but is that a sauce or a shredded cheese blend?

                                                                                                                          1. re: fldhkybnva

                                                                                                                            It's a shredded cheese blend.

                                                                                                                            I don't think I'd like a cheese *sauce* on my pizza... :-D

                                                                                                                            1. re: linguafood

                                                                                                                              Haha, I was thinking a white pizza perhaps. I'll be on the lookout, sounds like a useful cheese blend and I have some sort of tomato sauce on the mind so it'd probably pair nicely.

                                                                                                                    2. I despearately need to go to the store which is awesome since I have the next 2 days off!! However, tonight my fridge is still pretty bare so dinner will be another easy peasy combination of meat and cheese. I decided on chicken last night so tonight will be pork tenderloin stuffed with Armenian string cheese and served with sauteed spinach. I haven't tried the Armenian string cheese yet and honestly string cheese has never really been anything I was too excited about but I've heard it's very unique so hopefully will be tasty with the pork.

                                                                                                                      9 Replies
                                                                                                                      1. re: fldhkybnva

                                                                                                                        I'm curious about the string cheese. Please let us know what you think of it, cold and hot!

                                                                                                                        1. re: ChristinaMason

                                                                                                                          We have Armenian string cheese in the house all the time. 's what happens when you marry an Armenian :-)

                                                                                                                          It's great as a snack (and not the fattiest o'cheeses, either) when you untwirl/unbraid and pick it apart into little strings.

                                                                                                                          I can't imagine it hot, but fld will report, I am sure!

                                                                                                                          1. re: linguafood

                                                                                                                            I was worried about the heating aspect too but found a few recipes from "Armenian" sources of grilled cheese/panini-type preparations. We all know what will happen after tonight's dinner, the rest of the cheese will be eaten as a snack that I probably shouldn't have.

                                                                                                                            1. re: linguafood

                                                                                                                              I know it has Nigella seeds which are a sort of cumin flavor, what other seasonings do you think would pair well, Linguafood?

                                                                                                                              1. re: fldhkybnva

                                                                                                                                That's a good question. The cheese itself is relatively mild, tho perhaps not as mild as mozzarella.... I don't know that I would compare the Nigella seeds to cumin, but I honestly wouldn't know how to describe their flavor any better, either :-)

                                                                                                                                I'd perhaps stay in the Med/ME range -- oregano, maybe za'atar, or sumac?

                                                                                                                                1. re: linguafood

                                                                                                                                  I always thought nigella had a sort of a peppery taste....? the BF puts them in his dough when he makes puris.

                                                                                                                            1. re: ChristinaMason

                                                                                                                              Haha, in fact it does! Been there, done that! I keep a whole stick of anchovy butter in the fridge and it adorns our usual Sunday steak but thanks for the recipe. I cherish my anchovy butter, I usually add garlic and/or shallots and a smidge of smoked paprika. It's heavenly usually alongside a few fried eggs on a slice of beefy goodness. The seaweed butter will be made ASAP this week! I think that will be another crack butter around here.

                                                                                                                            2. re: fldhkybnva

                                                                                                                              Dinner was pretty good, although I never have much bad to say about chicken and cheese. The cheese was good, it is super mild although the flavoring from the Nigella seeds is really nice. I've never been a fan of super mild cheeses so perhaps not my thing but I do have mozzarella cravings for time to time and I think it'd be great for those times. It's definitely better than any string cheese I've ever had but reminded me of a slightly more flavored mozzarella with a bit of salty tangy note.

                                                                                                                            3. Have to chime in about dumb state liquor laws. Yesterday we made a 45 mile trip to the next state (the Empire one) to buy a case of wine that was quite a nice price and not available here. Only when we picked it up there was an 8 percent sales tax added to the quoted price! No sales tax on booze here! If they could have shipped it us (but our state won't allow us to have wine shipped to us) there would have been no sales tax added. So guess what the WFD beverage is?
                                                                                                                              It will accompany chile. I have the different Penzey's chili powders that were discussed in a past WFD thread. I might try the 3000- didn't like the 9000. There is Trader Joe's cornbread doctored with scallions and cheddar and a bag of Dole Salad- a 'southwest salad kit' with more cheese and sour cream dressing. Love a fattening salad.

                                                                                                                              1. No idea what's for dinner. It was supposed to be pumpkin gnocchi with bourbon cream sauce and a salad but my husband decided he is going to a concert in DC tonight and I am not doing gnocchi for just me. If I had known I wouldn't have eaten all the cheese yesterday and had an omelet.

                                                                                                                                I have:
                                                                                                                                Chicken broth
                                                                                                                                Kale
                                                                                                                                Turnips
                                                                                                                                Butternut squash
                                                                                                                                Acorn squash
                                                                                                                                Potato
                                                                                                                                Onion
                                                                                                                                Sweet potato
                                                                                                                                Lettuce
                                                                                                                                Collard greens
                                                                                                                                Broccoli
                                                                                                                                Parmesan cheese

                                                                                                                                Maybe I will still make an omelet. Or I can cop out and get a pizza...

                                                                                                                                6 Replies
                                                                                                                                1. re: melpy

                                                                                                                                  mmmm how about roasting some of those veggies and serving with a couple of fried eggs on top?sprinkled with parm? yum. making myself hungry.

                                                                                                                                  1. re: melpy

                                                                                                                                    Butternut squash is screaming Soup to me. Or you could make the soup a combo of butternut, acorn AND sweet potato. Don't forget the nutmeg!

                                                                                                                                    1. re: boyzoma

                                                                                                                                      I agree entirely! If I could "recommend" you more than once - I would.

                                                                                                                                    2. re: melpy

                                                                                                                                      Do you have any whole milk, evaporated milk, or cream? Sounds like you have the makings for a nice root veg. gratin there. Or soup.

                                                                                                                                      1. re: melpy

                                                                                                                                        Got home and saw a bunch of leftover raw chicken breast tenders leftover from what I had trimmed to make chicken cordon bleu for the Four Weddings and a Funeral movie theme dinner night.

                                                                                                                                        Dredged in flour, smoked paprika and salt and sauteed in some butter. Tossed with a last smidge of leftover pesto I had lingering in the fridge.

                                                                                                                                        Boiled up some farfalle. Melted some butter and parmesan in the pan that I had cooked the chicken, added some cream and milk until bubbly. Dumped a bag of raw baby spinach we got from the CSA that I forgot we had over the chicken. Added the pasta to the white sauce and tossed the whole thing together with a few crushed red pepper flakes and some extra parm cheese.

                                                                                                                                        Very decadent, ate almost the whole bowl and saved a bit for lunch. Finished eating dinner by 5 pm and went to bed to enjoy some Law and Order SVU. Passed out around 8:15.

                                                                                                                                        Perhaps I should have stayed singe? ;)

                                                                                                                                        I would have made a turnip and potato gratin but I wanted to use up the chicken and after I froze the large cutlet sized pieces I really wanted to use the tenders up. My husbnd doesn't really like pasta or creamy sauces so all that decadant goodness is wasted on him.

                                                                                                                                        Now I used up all the whole milk and cream I will have to come up with a new sauce for tonights pumkin gnocchi. Something that uses chicken broth since I defrosted it special.

                                                                                                                                        1. re: melpy

                                                                                                                                          Made pumpkin gnocchi with the leftover canned pumpkin from my pumpkin chocolate chip cookies. kept adding flour to the pumpkin until it had the right consistency. Instead of forming real gnocchi, I used a teaspoon to scoop off dumpling and dropped into the boiling water straight from the spoon. Cooked in water until they rose to the top.

                                                                                                                                          For a sauce, I sauteed shallots in butter, added flour to make a roux. Seasoned with salt and pepper and some sage leaves I had dried and hand crushed. Added some homemade chicken stock a little at a time and grated in some parmesan cheese. Added a little too much chopped parsley and served gnocchi tossed in the sauce.

                                                                                                                                          We got hungry because they portions weren't big and my husband didn't want a salad so I microwaved some popcorn kernals in a paper bag while we watch Grey's Anatomy.

                                                                                                                                      2. Steve H's "lobbers" made me randy for seafood, liviing in small town NM. So.... tonight, some Maine soul food. Frozen cod made into fishcakes w/ homemade Boston baked beans and coleslaw. Can't find and don't have time to make brown bread.

                                                                                                                                        1 Reply
                                                                                                                                        1. Husband loves beets (I hate them!) and MC posted a beet salad that looked like something Husband would like... so I made it today. I don't know how it turned out, because I refuse to taste it. I will have to wait for husband to come home and give it a try.
                                                                                                                                          I also made french dip sandwiches due to my drooling yesterday when I read suzigirl's post of her Philly-Beef...

                                                                                                                                          Ya gotta love this site. I read what others post, and depending on my drool level, I know what to make the next evening :-)

                                                                                                                                          2 Replies
                                                                                                                                          1. re: acssss

                                                                                                                                            I did not love that beet salad! maybe it's because I didn't use the sugar it requires, or needed to marinate longer. let me know if hubby likes it, and if you followed the recipe exactly, ok? thanks!

                                                                                                                                            1. re: acssss

                                                                                                                                              I absolutely love beets but due to my stomach issues they make me attack bad. But the sandwiches sound like they would really hit the spot. And thanks for calling my sandwich drool worthy.

                                                                                                                                            2. It's cold and blustery outside today, so I'm thinking something warm and spicy is in order. Have a bunch of green beans that need using, so am leaning toward green curry with tofu, green beans, onion and red bell pepper over some brown rice. Uses up some veggies and makes EJ happy. Although I DID read that today is National Nacho Day - and I have some smoked chicken (from the miserable fail earlier this fall) that would probably benefit from a bunch of melted cheese!

                                                                                                                                              3 Replies
                                                                                                                                              1. re: iowagirl

                                                                                                                                                National Nacho Day? And nobody told me????? Where, oh where do you folks find all this juicy info? Is there a website with all these "special" holidays? :)

                                                                                                                                                1. re: iowagirl

                                                                                                                                                  Mmm. I could go for some green curry. That is by far my favorite curry.

                                                                                                                                                2. Tonight's dinner will be out---a pre-show meal to Cabaret! It's my first time seeing this, and I'm excited. Dinner will be Chinese from one of the few decent places in DC's Chinatown.

                                                                                                                                                  I've been thinking a roasted cauli soup might be nice, so I may try that for tomorrow night.

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    ooh, that sounds like the perfect evening CM - have fun

                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      one of my favorite movies of all time. hope the show is good!

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        Ooh, I loved Cabaret, I didn't know it was on in DC. I really want to see Michelle Williams in it on Broadway next year. Enjoy!

                                                                                                                                                      2. I am making pepperoni-stuffed chicken. I used to make (and sometimes still do) pesto chicken rolls but my son doesn't like pesto so I make his with the turkey pepperoni. My husband and daughter also like the pepperoni version sometimes too so that's what's for dinner tonight. With roasted new potatoes and roasted carrots, brussel sprouts and red onion.

                                                                                                                                                        16 Replies
                                                                                                                                                        1. re: valerie

                                                                                                                                                          I make the pesto chicken rolls (with pounded out/very thin chicken breasts), but never even thought of it with pepperoni - wow!
                                                                                                                                                          You are talking about the breasts, right? Or do you stuff the pepperoni inside the chicken?! :-)
                                                                                                                                                          I can't wait to try this!

                                                                                                                                                          1. re: acssss

                                                                                                                                                            Yes, thin breasts. I originally started roughly using this recipe for the pesto version and just sub in the pepperoni and mozzarella cheese.

                                                                                                                                                            http://www.artoflivingwell.ca/recipes...

                                                                                                                                                            When I make the pepperoni version, I sometimes get lazy and I don't even make rolls...I lightly cook the chicken cutlets in the pan, then just layer on the pepperoni and cheese and bake!

                                                                                                                                                            1. re: valerie

                                                                                                                                                              The lazy way is usually the way around here these days.

                                                                                                                                                              1. re: valerie

                                                                                                                                                                Love this idea - can't wait to make it.
                                                                                                                                                                I hate pizza, but love pepperoni and am always looking for recipes to make with pepperoni (usually I just eat the pepperoni as is)
                                                                                                                                                                Thank you!

                                                                                                                                                                1. re: acssss

                                                                                                                                                                  In case it helps, these were my notes:

                                                                                                                                                                  Brine b/s chicken breasts, then slice them in half lengthwise into two cutlets ea.

                                                                                                                                                                  Pound a little bit with a meat mallet or the flat bottom of a saucepan (put the meat in a big Ziploc and do one piece at a time) roll them up with one thin slice of mozarella and a few pieces of turkey pepperoni.

                                                                                                                                                                  Secure all over with toothpicks, then season the outside with your choice of herbs (rosemary, basil, whatever) and s&p

                                                                                                                                                                  Bake at 375F until cooked through (might be good to mist the outside with Pam or brush with oil/butter)

                                                                                                                                                                  Let sit a couple minutes, remove toothpicks, cover with spicy marinara sauce and serve.

                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    Thanks CM, but I think I'll try it without the cheese :-)

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      I made the beets before your "I did not love that beet salad!" remark - too bad I didn't ask you beforehand how you liked them :-) BTW, I made them exactly like your recipe.
                                                                                                                                                                      So, I was stuck with one batch; however, I had more beets left in the fridge and I made another batch - with a few changes.
                                                                                                                                                                      Results:
                                                                                                                                                                      My husband didn't really like the sweet/cinnamon one, but he didn't hate it.
                                                                                                                                                                      He did, however, love the other one with the following changes:
                                                                                                                                                                      I boiled them instead of baked (for 1 hour until soft)
                                                                                                                                                                      Added less salt
                                                                                                                                                                      No sugar was added
                                                                                                                                                                      added: 1/2 grated onion, pinch of cumin, pinch of cayanne,
                                                                                                                                                                      olive oil (I am not sure if yours called for vegetable oil or olive oil) and a bit more lemon juice.

                                                                                                                                                                      1. re: acssss

                                                                                                                                                                        oh that reminds me, i didn't roast them either - tho i usually do. steamed them.
                                                                                                                                                                        i'm going back to the tapas place i had them in wine country day after thxgiving, and i'm just going to ask what's in them. i'll report back. they were stellar.

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          Glad you found my comment MC - (those damn cookies!)... and yes, do report back!

                                                                                                                                                              2. re: valerie

                                                                                                                                                                I think I made these once based on your recommendation. They were tasty! We served with spicy marinara.

                                                                                                                                                                1. re: valerie

                                                                                                                                                                  I love this variation on cordon blue - I often use salami of various types.

                                                                                                                                                                  1. re: valerie

                                                                                                                                                                    I have chicken, pesto, mozz and pepperoni. Thank you for the inspiration. Now which one?

                                                                                                                                                                    1. re: valerie

                                                                                                                                                                      Oh, wow. Never thought about pepperoni-stuffed chicken. Now on my radar! DH will love this!! Thank you for the suggestion!

                                                                                                                                                                      1. re: valerie

                                                                                                                                                                        We just finished dinner. So glad to have helped people find something for dinner tonight! What's funny is that this dinner made its way into my repertoire because of a picky 6 year old!

                                                                                                                                                                        Here is a picture of my lazy man's pepperoni chicken!

                                                                                                                                                                         
                                                                                                                                                                        1. re: valerie

                                                                                                                                                                          Do you have a favorite pepperoni?

                                                                                                                                                                          1. re: valerie

                                                                                                                                                                            Soppresetta made into my cart today thanks to you. I hope it makes it to see some chicken and not just my mouth.

                                                                                                                                                                          2. I've got stock blipping away on the stove with the chicken carcass from the other night. I'll turn it into risotto later along (I think comforting chicken, thyme and pea - an old favourite Nigel Slater recipe).

                                                                                                                                                                            Some kind of salad involving green beans and spinach to go with it. Maybe with a lemony garlicky dressing? Or maybe with almonds.

                                                                                                                                                                            A very frugal, using up the contents of the fridge dinner.

                                                                                                                                                                            1. I have boneless skinless chicken breast that I had no clue what to do with but thanks to Valerie I am inspired to make peperroni and mozz chicken breasts that i will sauce with Pizza Quick pizza sauce. Garlic mashed potatoes and sugar snap peas with butter and coarse sea salt. I love this place. I went from no clue to dinner in one single post

                                                                                                                                                                              10 Replies
                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  I thought they were a total keeper. And bf ate two and one for lunch. Total keeper. :-)

                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                    I am making pepperoni pizza chix tomorrow - craving pizza, but this is much friendlier in the low-carb zone, and fills the craving. Thinking of adding in some sauteed spinach in the chicken-crack (aka, natural seam where breast separates from the tender:)).

                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                      Can i say again, a total keeper. Thanks Valerie. Much love.

                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        You're quite welcome! It crossed my mind this week to add some tomato sauce to the dish (and call it pizza chicken!) but I wasn't sure. My husband doesn't particularly care for chicken parmesan but maybe with a few slices of pepperoni, he just might change his mind!

                                                                                                                                                                                        1. re: valerie

                                                                                                                                                                                          Sway him to the dark side. Pizza chicken is great stuff.

                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                          This is the planned dinner for tomorrow spinach with soppressetta chicken ala pizza chicken. The crack...I like that!

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            You know, if you feel along the top of the back/rib bones, you find the natural seam, and you can open and lift the main part of the breast up off the frame & chicken tender - aka, the 'natural seam/crack' in the chix breast:)

                                                                                                                                                                                  2. Last night was buttermilk brined pork chops, pan roasted with a little butter, IPA, and garlic. Served on baked then mashed yams with a side of mixed greens braised in a splash of stock with crushed red pepper and nutmeg. Some messy pan juices drizzled over the pork and yams.

                                                                                                                                                                                    Brined a whole chicken overnight for roasting, but I'm coming down with a cold and have to head down to PDX for a work overnighter tomorrow, so think the GF will cook something else. Chickie should be fine refrigerated on a rack with a dish towel over it until Friday.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                      Eight inch, if you eat anything good down in PDX, let us know:)

                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                        Mos' def. Will be kinda in-and-out, but always like Mothers for brunch and Little Bird bistro for late night and small plates. Little Bird is just a few blocks from the Amtrak station, and they've sometimes made charcuterie plates to go for us that we then munch on with beer on the train ride back north.

                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                          Will have to check those out... I am a big fan of Screen Door, and of 3 Doors Down, Acadia (why doesn's someone open a great southern dinner resto in SEA?), and I would love to check out Atuala next time I go for tapas -done right, I hear.

                                                                                                                                                                                    2. Didn't get home from work until close to 7pm. Hadn't done anything about taking anything out of the freezer, so I scrounged.

                                                                                                                                                                                      The rest of the African Vegetable Stew from a few nights ago.

                                                                                                                                                                                      Some BJ's Wholesale Club Trail Mix (a combination of cashews, peanuts, raisins, and M&Ms.

                                                                                                                                                                                      Some stoneground wheat crackers with garlic & herb spreadable cheese.

                                                                                                                                                                                      Gourmet? No.
                                                                                                                                                                                      Filling enough? Yes.

                                                                                                                                                                                      7 Replies
                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                            There was not. It was a long day at work, I'm tired, and there is Top Chef-NOLA to recap tonight. Need a clear head. :-)

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              A hump day without wine? What has the world come to?

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  Sorry you had to miss Prince Spaghetti Day and Wine to do your terrific recap! I am declaring today Prince Spaghetti Day as I plan to do something with pasta and tomatoes tonight. There is a nice little rustic boule and some red wine to go with it.
                                                                                                                                                                                                  Hope tonight you get to enjoy a nice red sauce and wine dinner!

                                                                                                                                                                                            2. Arugula with Roquefort, toasted walnuts & pears. Lemon-tarragon-shallot- walnut oil vinaigrette with a touch of honey. Remarkably good for a last minute throw-together.

                                                                                                                                                                                              Followed by grilled Porterhouse (deconstructed here) & a baked Idaho spud.

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              3 Replies
                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                Your meals always sound like they're from a fancy restaurant menu - I'm so jealous

                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                  Thanks, but more often than not it's just stuff from the fridge/freezer/pantry. With the exception of the walnut oil and possibly the arugula, which I got last weekend, every other component pictured is totally ordinary stuff. It's fun to play around with basics and see what transpires.

                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                    rjbh20; you are tooooo modest - things don't get into your fridge/freezer/pantry unless you put them there. Kuddos.

                                                                                                                                                                                              2. Tonight I attempted to satisfy my pizza craving.... made a pasta bake with a quick tomato sauce, whole grain shells, diced up chicken, and of course, cheese. It was pretty good, and very filling, but I still want some pizza :)

                                                                                                                                                                                                1. I got the perfect heat to our green curry last night - EJ was very happy, even though the green beans were a little too "crunchy" for him. It was a nice warm comforting bowl of goodness.

                                                                                                                                                                                                  Tonight I'm repurposing the last of the smoked chicken into quesadillas with green pepper, onion, black beans and a blend of whatever melty cheese we have in the cheese drawer. Pico and diced avocado for the top. Super easy. I'm also going to turn the leftover brown rice into rice porridge for breakfast the next couple of days. Should be a nice change from all the green smoothies we've been having the last few weeks!

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: iowagirl

                                                                                                                                                                                                    I don't know if I've told you this before, but your meals always sound very appealing. And real, if that makes sense.

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Awwww - thank you soo much CM. Your comment made my day! This board is so inspiring and so friendly that even pretty basic home cooks like me feel welcome and able to contribute! And I love to hear and see what the more able and experienced cooks are doing - like I said, inspiring!

                                                                                                                                                                                                  2. Like Berheenia, it'll be spaghetti and sauce tonight. I won't have the energy or heart to do much else whenever I get home tonight. Crusty roll alongside, maybe a salad. But even a salad will require more thought than I'll be willing to give.

                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Im sending you a hug LW, it sounds like you need it!
                                                                                                                                                                                                      Hope all is well.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Big hug and a good night's sleep. Tomorrow is Friday!

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            I feel a bit disheartened by your obvious melancholy. I hope you feel more chipper soon. Sorry you don't feel hungry

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Feel better, LindaWhit. Hopefully you have a somewhat restful weekend ahead to look forward to.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Oh Linda - so sorry you had a cruddy week! Here's to a nice weekend with good food and lots of wine! Hang in there, woman!!

                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                Courage, LW, and let the simple red sauce and pasta give you comfort tonight - sounds like you are working TOO hard.

                                                                                                                                                                                                                Hope there is a glass of red and some real parm to go with it all:)

                                                                                                                                                                                                              3. Glut of small red and yellow peppers as we bough too many for a dish we didn't end up making. So a pepper and borlotti bean stew tonight.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: Paprikaboy

                                                                                                                                                                                                                  Love borlotti's - did you roast your peppers, or cook in oil till soft?

                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                    Method as follows:

                                                                                                                                                                                                                    Sweated sliced onions and finely diced celery (including a few leaves) for a couple of minutes. Added chopped peppers(kept large about inch sq pieces). Fried for a couple of minutes then de glazed the pan with a little red wine vinegar. Added chicken stock to just cover peppers and mirepoix, salt and sugar to taste also put in a bay leaf. Simmered on a low heat for 15 mins, added can of borlotti beans including the gloop. Cooked for another 15 mins until peppers soft and had a nice starchy consistency.

                                                                                                                                                                                                                2. Meatballs in portabllo mushroom gravy(yes I removed the gills to keep the gravy purty), leftover garlic mashed to have a vehicle for the gravy and sliced tomatoes and cukes with ranch dressing thanks to a link from fieldhawk. Chunks of pineapple if i save room.

                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    If I can fit a spoon in the mushroom, the gills get removed, so usually the larger portballos but sometimes the slider sized ones as well. Ooh, I hope you like the ranch dressing. I'm pondering a Feta version with some new Feta I've acquired.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      I haven't had dinner yet but the dressing is great. I have dipped several "test cucumbers" in it and love it. Thanks.

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        ha! Love that "test cucumbers!" I'll be using that one for sure!

                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                          The cook has to "test" along the way. Quality control dontcha know?

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            It's crucial unless you are following a recipe exactly and it's a tried and true recipe. Even still you should taste

                                                                                                                                                                                                                            My MIL proudly says she doesn't taste when she cooks. It shows. :-(

                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                              Haha. And its funny that my ex husband's aunt never tasted along the way and she was a great cook. I didn't get so lucky so I taste.

                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                              As they say on Chopped and Top Chef - taste your dish! :)

                                                                                                                                                                                                                      2. Tonight we had potato soup with bacon, cheese, and green onions; along with baking powder biscuits.

                                                                                                                                                                                                                        It wasn't the plan, but the baby found where I keep the potatoes and took a bite out of each one. :)

                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                            1. re: tzurriz

                                                                                                                                                                                                                              Wow, I imagine perhaps you were frustrated although thankful for the obvious dinner suggestion but thanks for the amazing laugh, a real laugh out loud.

                                                                                                                                                                                                                              1. re: tzurriz

                                                                                                                                                                                                                                That is SO funny - baby with tiny teeth; potatoes with tiny bites out!

                                                                                                                                                                                                                                Nam, nam, namm....

                                                                                                                                                                                                                                Potato soup it is! And sounds delicious!

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  Baby, husband, and I loved it. 4 year old decided that it was "not potatoes" and ate nothing but bacon and cheese. 5 year old was refusing to try it but was conned into eating an entire bowl, 3 bites at a time.

                                                                                                                                                                                                                              2. I'm taking advantage of cooking for myself and have made a dish I randomly found on the Internet whilst looking for recipes for broccoli: 101 cookbooks braised broccoli with orange and parmesan. My husband would hate the idea of this as he's not a fan of orange in savoury food and he wouldn't think it's a proper meal. Which I guess it isn't, but well, I've supplemented with olives whilst cooking, have pinot noir to sip and I went all 70s and made chocolate mousse this afternoon so it's chilling in the fridge to eat later. I'll have a satsuma with it too just to be properly retro (I bought some from CA in Wholefoods - with leaves! I've never seen them with leaves before, clementines yes but never satsumas! I'm so easily pleased...)

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: helen_m

                                                                                                                                                                                                                                  Broccoli (with parm), olives and wine sound like the perfectly balanced dinner to me. Especially if there is chocolate after!

                                                                                                                                                                                                                                2. Kinda basic tonight.

                                                                                                                                                                                                                                  Loin chops with roasted multicolored potatoes and tomatoes with Valbreso French feta seasoned with Greek oregano

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                    Heavens to murgatroyd! That looks amazing.

                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                      Your photos making it hard for me to get too excited over my leftover braised chicken thighs.

                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                        I would never call that basic, scubadoo. Tomatoes with feta and lamb chops? Do you know that only 6% of Americans eat lamb these days... you are the 6%!

                                                                                                                                                                                                                                      2. Basic for us tonight as well...chicken & pastry for the BF; for myself, jerk chicken salad on a warm spinach wrap with cukes & romaine lettuce.

                                                                                                                                                                                                                                        1. I picked up some thin-cut boneless pork chops today, which I brined all day. I also made a big batch of baked ratatouille, so for dinner I did a quick sear of the pork chops, and smothered them in the ratatouille. Only problem was that I didn't make enough! My son, who had 4 of the 6, said that he could have had that many again. He wound up with some left-over steak from last night as his final course. My husband will finish off the rest of the ribs when he gets home later.

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            Teenager, Rox? A feeding machine..... I can't think of anyone else who can pull in the 'fuel' like that except 'teens, or bodybuilders!

                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              Oh my goodness, I'm going to start hoarding food now for the teenage boy that has yet to come.
                                                                                                                                                                                                                                              4 pork chops?! Good eater!

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                Wow, I am hoover with meat but not even I can approach 4 pork chops although I guess, hmm...how big?

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  Feeding teenage athletes is a total blast. It's like a roomful of puppies.

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    They were not big at all. These were fairly thin slices off a loin, so very lean as well.

                                                                                                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                                                                                                    So what did you eat?? No pork chops for you?

                                                                                                                                                                                                                                                  3. We were *this* close to eating out tonight but couldn't think of anyplace to go that was reasonable and would satisfy our cravings for meat and veggies. So we picked up two ribeyes, broccoli crowns, and a can(!) of green beans. Ribeyes were seasoned and seared, beans were simmered with onion, Iowa bacon, bay leaf, and Mrs. Dash, and broccoli was steamed and topped with browned butter and s&p. DH requested a compound butter made from a local West Virginia blue cheese he got at the farmer's market. Good stuff, but I preferred it on the broccoli.

                                                                                                                                                                                                                                                    Before dinner we attended a "seasonal showcase" for The Sweet Lobby, a local bakery founded by a Cupcake Wars winner. We sampled lots of delicious macarons, my favorite being the black sesame-pumpkin version. Life's short, and all... https://www.facebook.com/TheSweetLobby

                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                        Thanks. Hit the spot.

                                                                                                                                                                                                                                                        Yours was not shabby, either. :)

                                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                                        Sounds great! Did you use the original blend Mrs. Dash?

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          I used the "table" version, which is more finely ground. It's replacing seasoned salt / Adobo con sazon for me. Very similar to Penzey's Forward!, but with less paprika, I think.

                                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                                          That happens to us a lot! We plan to go out, then decide that eating at home is tastier, cleaner, cheaper and more pleasurable!

                                                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                                                            I've finally decided that I'm rarely as satisfied when I go out. I used to be an eating out junkie and I haven't been out in probably 3 months if not longer and don't really miss it. Of course I miss a few things occasionally, but after a quick taste usually around holidays I'm satisfied and return back to my kitchen. It's crazy how tastes can change. Some days I don't even know the girl I used to be.

                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                            Yay for the Iowa bacon! And I know what you mean about going out. I told EJ that I didn't really want to cook tonight, but we can't think of a single place we want to go for a casual dinner out. Maybe we'll go for sushi, but I'm thinking more along the lines of the sockeye salmon our co-op has on special this week. Maybe blackened with some roasted sweet potatoes on the side.

                                                                                                                                                                                                                                                          3. Going ver tres ordinaire here, but mildy Franche-ish; last night, Fr'onion soup (homemade) with big ol' salade and homemade Bin5 peasant loaf slices in the soup, and on the side with - yes - butter!

                                                                                                                                                                                                                                                            Tonight is a decent piece of hangar steak, marinating now in red wine, Worcestershire, garlic, bay, and onion. That shall be seared in a red-hot cast iron till Bleu in the middle and crusty outside, topped with TJ's blue cheese, and served with a very-American small baked potato with finely chopped green onion, and a dab of butter and greek yogurt. Sauteéd spinach and garlic on the side.

                                                                                                                                                                                                                                                            Red wine. A decent Meritage had from Grocery Outlet that I have bought before, but now purchased on sale for 20% off (this weeks wine sale). $4.49 a bottle folks... drink it and be happy! I love the world-wide wine glut. Makes a girl sink down in her happy-chair and smile:)

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                              I'm jealous of those of you with Grocery Outlet!

                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                Okay you make steak and potatoes sound more than basic ;-) actually sounds delicious

                                                                                                                                                                                                                                                                To me the basic in my dish was in the concept of steak and potatoes and the techniques

                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                  Thanks Scoobadoo, but it was pretty basic what I did. I do like how the red-wine deglaze and the blue cheese up top elevates!

                                                                                                                                                                                                                                                              2. It's a busy night of projects around here so some grass fed strip steaks are going to meet a cast iron pan while some mushrooms and asparagus are sauteed. We have gorgonzola butter in the fridge. Simple.

                                                                                                                                                                                                                                                                Weather is looking good for closing weekend at El Mirage so it looks like we'll get our last fix of land speed racing for the year (the last 2 months were cancelled because of weather.) That took my good mood to great and the last of the pears are being poached in red wine and cardamom to be served with cheeses post- dinner while we watch a movie.

                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                  Many of us seem to be on the same wavelength tonight with steaks and blue cheese! LOL

                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      Mmmmm. Steak. Blue cheese. Red wine. Mmmmm.

                                                                                                                                                                                                                                                                      1. re: iowagirl

                                                                                                                                                                                                                                                                        Any favorite blues around here? I'm hooked on Maytag. I keep trying the fancier European cheeses and I always go back to Wisconsin.

                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          I buy as my standard 'house blue cheese; for putting in my homemade dressing, crumbling on salads or topping a steak is TJ's raw milk cave-aged (60 day) variety. I find it a tangy balanced blue that crumbles well, but is still creamy.

                                                                                                                                                                                                                                                                          Of course, for a cheese platter, I would choose something else like Gorgonzola Dolce - my favorite blue of all time:), or Stilton.

                                                                                                                                                                                                                                                                  1. The pimento cheese has provided a lot of ideas for mayo/yogurt spread easy dishes. Tonight I attempted a low carb twice baked potato chicken dish. I mixed up a local shredded cheddar that I loved flavored with paprika, garlic and ginger with some sharp cheddar, Greek yogurt, and diced broccoli seasoned with Aleppo and smoked paprika. The mix was spread on chicken breast and popped back into the oven to melt a little but I prefer the tuna melt sort of contrast of temperature between the cool dip and warm chicken. I have to say it was a pretty good idea and a good use of leftover broccoli shards and stems.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Some lamb merguez sausage made it in there..oops!

                                                                                                                                                                                                                                                                    1. Tonight was slow cooked split pea soup and cast iron skillet cornbread. Very satisfying for this cold evening!

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: Kleraudio

                                                                                                                                                                                                                                                                        We must be on a similar wavelength. We had lentil soup with capicola ham and cheese phylo spirals. Perfect for a windy, rainy evening. Dang it's dark early!

                                                                                                                                                                                                                                                                      2. Last night was pasta. I made a sauce of a big pile of diced onion, carrots, mushrooms, and bell pepper and two jars of my mom's tomatoes. It wasn't as good as I remember it being last time I made it, but I think it might be better after sitting in the fridge for a day or two. We went through an entire pound of fresh fettuccine plus finished off the last of some dried spaghetti. :/ I always eat way too much pasta.

                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Seriously, though. Pasta is pretty much the greatest. Out of things that take 1.5-10 minutes to cook? Hands down the best. Just butter and salt. Or even just salt! Mmm.

                                                                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                                                                              In Mac and cheese form I'm a sucker, oh and lasagna. Otherwise I am pretty ok near a bowl of pasta but don't bring the others near me or a bowl of rolls...it's over!

                                                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                                                It is the greatest. No question.

                                                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                                                  I always keep mizithra cheese on hand. Then when I get a hankering, it's pasta with brown butter and mizithra. Oh, now I may have to have that for dinner. I'm hungry. I love my pasta (in any form).

                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                    I need to find some. My pastitsio was a faker without it (subbed Parm. Regg.) Still tasted good, but I want the right ingredient sometime.

                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                      Love that tangy cheese. Need to pick some up!

                                                                                                                                                                                                                                                                                2. re: Kontxesi

                                                                                                                                                                                                                                                                                  More of the pasta love here. I don't eat much though as my bf is not a fan. I get my fix when i can

                                                                                                                                                                                                                                                                                3. Nut and Berry flapjacks for snacks
                                                                                                                                                                                                                                                                                  Chicken Stew
                                                                                                                                                                                                                                                                                  Corned Beef Hash
                                                                                                                                                                                                                                                                                  Meat and Potato Pie

                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: Cuediin

                                                                                                                                                                                                                                                                                    those were all part of one dinner, cuediin?

                                                                                                                                                                                                                                                                                    btw, welcome!

                                                                                                                                                                                                                                                                                    1. re: Cuediin

                                                                                                                                                                                                                                                                                      finally in the kitchen tonight, and what did i want? a sammich. i've had a craving for a tuna melt for like 3 days now, so that's what i made. but then, last night, i also started craving eggs, so..... Tuna Melt Madame! no bechamel because bechamel is bullcrap. to me. i like the oozy egg and the melty cheese on the crusty bread and that's it.

                                                                                                                                                                                                                                                                                      for the tuna, i used some good oil-oil packed tuna, mayo, minced shallots, lemon juice, celery seed, lots of aleppo, and packed the sandwich with some arugula after it had pan-fried and the top had broiled. cheeses were a combo of Cabot's white cheddar and Gruyere. on Acme sourdough. fried an egg, till crispy-edged but still runny-yolked, plopped it on top.

                                                                                                                                                                                                                                                                                      on the side i made crispy sweet potato fries - i think CM may have posted about these before - using corn starch to ensure crispiness. they were crispy, but they weren't the best part of the meal. tho i did serve them with a matouk scotch bonnet mayo. i think mine were yams, not sweet potatoes. or vice-versa. who can say? let's not start that tired old discussion, tho, shall we not?

                                                                                                                                                                                                                                                                                      the Madame, tho, exceeded expectations. one big crunchy, oozy, gooey, cheesy, tuna-y, mess.

                                                                                                                                                                                                                                                                                      happy to be back in the kitchen again.
                                                                                                                                                                                                                                                                                      joyeux vendredi!

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        Those fries weren't mine :) I don't really like coated fries (a la Burger King), because you don't get those true crispy potato bits. It's sort of the same reason I don't coat stew meat in flour before browning and braising, if that makes any sense? To me the flavor of browned starch isn't the same as browned potato or meat.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          oops, my mistake.

                                                                                                                                                                                                                                                                                          maybe i'm thinking shrimp? wasn't it you who recently velveted shrimp? with cornstarch? maybe i'm still thinking of someone else.

                                                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                                                          Ooooh Yeah! I am going to have to do something similar - maybe a tuna benedict for Sunday breaky!

                                                                                                                                                                                                                                                                                      2. A friend of ours is a grass widow for the weekend, so another friend and I will hang out at her place to spend a penis-free evening at her place.

                                                                                                                                                                                                                                                                                        She'll have chili simmering away all day, and we'll bring our ukes and some fun party treats. Nothing special, but a gals night is long due -- we're all very much looking forward to it.

                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          sounds like fun - but maybe I'm dumb today. What's a "grass" widow?

                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                            Used to mean married to a golfer.

                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                              When your significant other is out of town. Funny, in German it's Strohwitwe or -witwer (the male version), which means straw widow.

                                                                                                                                                                                                                                                                                              I believe the term I used will be more appropriate for our planned evening, however '-)

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                I'm a grass widow tonight, and there is much cheese in the fridge so it will be a ploughchick's dinner for me, along with a couple of eps of Top Chef. A simple supper after a week of feasting in SF/Bay Area (mc, I had the MBC burg at HH yesterday before heading to the airport, sigh...)

                                                                                                                                                                                                                                                                                              2. re: boyzoma

                                                                                                                                                                                                                                                                                                Glad someone else asked. I was wracking my brain.

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                  Where I live, we call things like it is:

                                                                                                                                                                                                                                                                                                  Football Widow (where you almost don't see them the whole season)
                                                                                                                                                                                                                                                                                                  Golf Widdow
                                                                                                                                                                                                                                                                                                  BB Widow (see FB Widdow)
                                                                                                                                                                                                                                                                                                  MLB Widow (same)
                                                                                                                                                                                                                                                                                                  Hockey Widow (same)

                                                                                                                                                                                                                                                                                                  You get the idea. =)

                                                                                                                                                                                                                                                                                              3. re: linguafood

                                                                                                                                                                                                                                                                                                You all are going to play ukes together? Fun!

                                                                                                                                                                                                                                                                                              4. Top sirloin was on sale so that's what's for dinner tonight for Friday steak night. I eat sirloin often but always grass fed, this is a hunk of a chunk of a grain-fed cow so somewhat of a treat. I actually really enjoy top sirloin, perhaps more than strip loin or ribeye so I'm looking forward to the grain-fed goodness. I love Kerrgyold herb butter but completely forgot about it for months, until I started Thanksgiving planning and picked it up for the turkey and mashed potatoes, so I'll get a preview as it will be the star tonight mixed with a few mashed anchovies.

                                                                                                                                                                                                                                                                                                The sides will be sauteed mushrooms a mix of Crimini and Shiitake finished with Marmite! Wegmans had fresh Porcini mushrooms which I've never seen but at $39/lb I walked away albeit slowly. I am pondering actually buying a truffle for a special occasion in the future just to try it. There will also be asparagus. I've been trying to look toward other vegetables this winter but it was good price and looked pretty healthy so I grabbed a bundle.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  That dinner sounds wonderful. I'd be happy to sit at your table with all that. Enjoy. Hope you enjoy a nice Cabernet with the steak.

                                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                                    Thanks! I seem to have lost my mind in the holiday spirit and am in full nibble indulge mode these days way toooo earllly so I might actually pop the cork for once.

                                                                                                                                                                                                                                                                                                2. Husband made some phyllo dough yesterday so today I am making stuffed phyllo dough pastries with an assortment of fillings: spinach, potato, mushroom and feta which will be served alongside hard-boiled eggs, Calamata olives and a large insalata verde.
                                                                                                                                                                                                                                                                                                  I am also making an extremely spicy tomato chutney and a humongous pot of chicken soup with garbanzo beans and large chunks of carrots, squash, zucchini and potatoes to be poured over my homemade couscous.
                                                                                                                                                                                                                                                                                                  Wine will be plentiful.
                                                                                                                                                                                                                                                                                                  Life is good!

                                                                                                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                                                    He MADE phyllo dough???!!! I'm definitely impressed!

                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                      Me too, that's a lot of folding, I think I'd fall asleep :)

                                                                                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                                                                                          There has to be a good story here.

                                                                                                                                                                                                                                                                                                          Phyllo dough is labor intensive. Who taught him?

                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            He took a three month course of bread making, etc at FCI in NYC - while other men spend their free time with sports, he likes to bake breads from all over the world, croissants, danishes, phyllo dough, etc
                                                                                                                                                                                                                                                                                                            I'm not complaining :-)
                                                                                                                                                                                                                                                                                                            (they came out wonderful BTW)

                                                                                                                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                                                                                                                              That's an excellent story.

                                                                                                                                                                                                                                                                                                              Thank you for sharing it with us.

                                                                                                                                                                                                                                                                                                              Nothing wrong with sports . ;-)

                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                No, nothing at all - my oldest son and I are the sports fans in our house... although husband does like soccer - very little is televised in the U.S. which is lucky for me because then he has time to bake :-)

                                                                                                                                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                                                                                                                                love it! a man after my own heart.
                                                                                                                                                                                                                                                                                                                (my BF is a soccer fanatic, as he played it for many years.)