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What's for Dinner #268 - Not the Big Game Edition [through 20 Jan, 2014]

so as most of you know, i'm not a sports person, and it's too early to post about Superbowl meals since we'll probably go through 2-3 threads by then, right? So in the meantime.... we still gotta eat. what's cooking chez vous?

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  1. I made the teriyaki chicken tonight! turned out great, using inaplasticcup's recipe, and the only thing was that it was a tad salty, but i think i let my hand go too much with the soy sauce for the glaze, and i also held back on the sugar, so, not a true representation. however, i loved the ginger kick in the glaze and the marinade, and the great crispy skin.

    also made some lemongrass/garlic/ginger/sweet chili sauce shrimp. yum.

    lastly, sweet potatoes in sriracha butter, with mustard greens sauteed with garlic, chili oil and rice wine.

    i made a lot so the BF can partake when he gets home. he'd better hurry.

    Oh, ETA, to GretchenS and a couple others on the last thread - i made the fried tofu tonight myself, using firm tofu. they were nowhere near as pretty as the BF's, as the oil i used was already in the pan and i think the BF had fried something in it that had made the oil dark, so they came out a little "dirty" looking, but they were just as creamy inside as with the soft tofu. and the process is as i described in the last thread - just dry the logs of tofu, use enough oil to cover at least midway, and fry til golden brown.

    22 Replies
    1. re: mariacarmen

      Looks amazing! Fascinated by the sweet potatoes with sriracha butter. Please say more.

      1. re: MAH

        really simple - roasted sweet potatoes, cut into the cubes you see, and then tossed with softened butter that i blended sriracha into. that's it!

        1. re: mariacarmen

          I love spicy with sweet potato! I will try this week, sounds terrific.

      2. re: mariacarmen

        Everything looks so delicious.
        Im using an Ina recipe tomorrow, for Vietnamese caramelized pork. I'm very excited for this, and the rice and veggies that will go with.

        1. re: rabaja

          i made that recipe - tested it out for her - it was delicious! we made it as tacos - is that the one?

          1. re: mariacarmen

            Yes! Tacos was a suggestion for the leftovers I think, right?
            If I get my act together we may have it as tacos. Not sure I'll be able to produce all the little components but I can do rice with a cabbage-carrot cilantro slaw.
            Did you marinate the meat longer? I was surprised at the brief marination time.


            1. re: rabaja

              Thanks for the link! This is being added to my (very long) list of recipes to try in the near-as-possible future.

              1. re: rabaja

                no I think because we were testing it we followed the directions exactly. and if you don't have time for all the components, you just need to manage your expectations a bit - because they contribute a lot to the flavor of the finished product. but i'm sure you know how to create flavor on your own!

                1. re: mariacarmen

                  Oh, I just meant I won't have time to make components for tacos.
                  The pork preparation drew me in partly because it's so easy.
                  Just marinated the meat now. It looks good already.

                  When you made this dish into tacos what did you put on them? I'm thinking I'll do that with the leftovers later in the week, but my minds a blank as far as what to put on Vietnamese tacos.
                  All I can think of are Banh mi ingredients.

                  1. re: rabaja

                    oh, I get it now.
                    If I remember, what she also had us test were some quick pickled daikon sliced thin, quick pickled red onion, and also some jalapeno, but i'm not 100% sure. let me see if I can find a link to the actual tacos.

                    ETA: Here it is!

                    and I forgot, the best thing was that spicy crema! but that link isn't to a recipe... more investigation is required. hold please.

                    ok, here is a link for the pickled veggies:


                    and the onions:


                    and the crema isn't a link, but I had the recipe in an email:


                    Zap the following in a blender 20 to 30 seconds or until smooth.

                    - 1/4 cup sour cream or Mexican crema

                    - 2 Tablespoons to 1/4 cup chopped cilantro (stems included) depending on how much cilantro flavor you like

                    - 2 Tablespoons mayo

                    - 1 habanero, rough chopped (habis, as they're affectionately called in our house, are VERY hot. If VERY hot is not your thing, you might try using just an eighth or quarter of the pepper to start.


                    - 1/2 teaspoon minced garlic (about 1 very small clove)

                    - 1 tablespoon fresh squeezed lime juice

                    - 1/8 teaspoon salt

                    the crema is TO DIE FOR. I personally like it spicy.

                    i'm making myself hungry... have to make these again sometime soon.

                    1. re: mariacarmen

                      Thank you! This is so helpful, you're the best!

                      I like very spicy, the New Englander, not so much. We can meet in the middle, thankfully.

          2. re: mariacarmen

            Oh my, MC, it all looks insanely delicious!

              1. re: ChristinaMason

                aw thanks CM!
                helps that I got my camera back up and running.

              2. re: mariacarmen

                That makes my teriyaki look sad. Yummy!

                1. re: suzigirl

                  oh no, i'm sure that's not the case!

                  1. re: mariacarmen

                    Another Wow, just Wow dish from the WFD folks! Looks amazing,

                    1. re: mariacarmen

                      All this talk of teriyaki made me dig out my very first Japanese cookery book by one Elisabeth Lambert Ortiz, published in 1986. She has a wonderfully simple and delicious marinade for salmon (sake no isobeyaki) that calls for a 12 oz fillet with skin on.

                      Cut that in four diagonal slices and marinate them for up to 30 min. in 4 tbsp. mirin (the good stuff if you can find it without salted or corn syrup, or make your own: http://www.vietworldkitchen.com/blog/...) and 4 tbsp. shoyu (make sure it's Japanese, please! I like Yamasa).

                      Fish out the fish and reduce the marinade by half over moderate heat. Grill your fishies for 1 minute, then brush with the marinade and repeat turning and painting till fish is as you like it. Plate your pieces, sprinkle with toasted crumbled nori and garnish with some pickled gari. Yum. I must try this on arctic char, my fatty fish of choice these days.

                      1. re: mariacarmen

                        mc, IT's gonna get on my case for drooling into my keyboard....

                        thanks for the dish on the tofu, it's fascinating that it came out equally creamy

                        1. re: mariacarmen

                          That's nuts. All you need is one kid pulling out a sandwich from the middle of the stadium wall, and down it comes, Scooby Snacks and all! LOL

                        2. Had some leftover chicken drumsticks and some rich chicken stock. Was thinking chicken pot pie since I have a TJs pie crust in the freezer but then I got hungry and decided chicken ala king would be much faster. I had half and half and some mushrooms and a frozen TJs puff pastry. No peppers, pimentos or hard boiled eggs so I used celery and carrots instead. This really hit the spot and I always remember my Mom's tech, a dash of nutmeg at the last minute.
                          I still have leftover pantellone bread pudding. It is keeping well which is good because everyone else refuses to eat it. Going to warm up some for a hearty winter breakfast.

                          1. I made a "one pot" shio koji chicken dinner (just the shio koji and pepper on chicken thighs) then added sliced onion, colorful baby potato (purple, red, white) and garlic. Pan sauce. Served with cardamom orange carrots. Very colorful dinner!

                            1 Reply
                            1. re: sedimental

                              Such an interesting ingredient, that shio koji. The LA Times did a good piece on it. What else do you use it for?

                            2. On his way out the door this morning, #2 son begged me to make "hamburger helper" so we're having the homemade version - ground meat sautéed with onions, mushrooms and whatever else I throw in there, mixed with pasta and a béchamel. Salad and my new fav, apple slices sautéed in butter with cinnamon, sugar, and a splash of white balsamic.

                              1 Reply
                              1. re: tcamp

                                Just made home made HH on Monday night as well:). Makes great leftovers as well!

                              2. Had a bite out with happy hour, so just tuna fish sammies when we got home. Lots of fresh fennel fronds and dill, roasted habanero, mixed olives, shallot, olive oil, lemon, a little parsley. Cold deli-style for me, a melt for her.

                                3 Replies
                                  1. re: eight_inch_pestle

                                    I knew "just" tuna fish sammies would be anything BUT "just" in your hands. they sound really good. what kinda cheese on hers?

                                    1. re: mariacarmen

                                      Too nice, as always, Maria. Just a nice cheddar on the melt.

                                  2. Pot roast in crock pot, mashed potatoes (carrots and onions from the pot roast).

                                    Brownies for dessert.

                                    It is a Dirty Dancing themes movie night.
                                    Baby wants to wrap up her pot roast for a third world country and Neil offers her a brownie when raiding a fridge.

                                    Would have had watermelon if it were in season and I knew my guest would eat it.

                                    1. Last night was the ultimate fat person's dinner.

                                      Was browning meat for pot roast in some peanut oil.

                                      Cut off some of the fat and some slices of the roast.

                                      Cooked the meat (rare) and fat (well) in oil and salted. Removed and stirred in a heaping tablespoon of prepared bernaise sauce and flour to make a roux. Added the last bit of beef broth from the carton and made it a gravy and ate it over the meat.

                                      Went to bed feeling shameful.

                                      1 Reply
                                      1. re: melpy

                                        This sounds like the very best kind of shame (or at least one of the very best...)

                                      2. Took stock of the fridge this morning and found that the only perishable items I have left to be eaten before we leave on Saturday are two red peppers and a couple of small stalks of broccoli. So, tonight's dinner will be kung pao chicken, which should use up both nicely! I'll make enough for leftovers, which we can eat either Thursday or Friday, and we'll have eggs and sausages for dinner the other night. I love it when I don't have to throw anything away!!!

                                        1. :::Sigh::: Ever have one of those days when it feels like nothing is getting done, even though you *know* you're doing stuff? Yeah. That.

                                          A hellacious start to the day (the GOG starting up with a horrible screeching noise under the hood - *please* just make it a belt and not something more expensive!), so she had to be dropped off at the dealership, and then dealing with the work crazies.

                                          A simple dinner will be required - a tub of meat sauce will be pulled from the freezer and reheated whenever I get home, some spaghetti will be boiled, some rolls will be baked, and it will be dinner.

                                          No salad, as that's what I'm having for lunch. That's enough greens for the day. I do believe there will be wine, however.

                                          14 Replies
                                          1. re: LindaWhit

                                            If you're not going to have a vegetable with dinner then I think grapes are an acceptable replacement ;)

                                            1. re: LindaWhit

                                              Well, it's the "more expensive." :-/

                                              There will DEFINITELY be wine.

                                              1. re: LindaWhit

                                                Happy Prince spaghetti day Linda! And yay wine!

                                                1. re: LindaWhit

                                                  oh no, sorry about that LW!
                                                  yes, definitely treat yourself to some vino.

                                                    1. re: LindaWhit

                                                      I am also doing a freezer pull tonight. I hope the repair is simple. Good luck. My mechanic has a magic number it seems. It is always around 350$.

                                                      1. re: suzigirl

                                                        I wish my mechanic could have that magic number :)

                                                        1. re: fldhkybnva

                                                          Yeah, it's not three figures in the number I was given, unfortunately.

                                                            1. re: LindaWhit

                                                              Blargh, that's a bummer. I'll be joining you in the not three figures club this week as I fix the old beetle this week. It's somewhat odd but my grandmother passed away and left a fairly new car with very few miles on it since she never drove so I might have to part with my old guy soon but I'm holding on tight for now and for some odd reason still repairing him.

                                                              1. re: fldhkybnva

                                                                I have a 2001 Beetle. Runs fine and has heated seats and a sunroof, my fav features. Lots of annoying little things falling off and the damn dash lights are constantly going on.

                                                                I'm holding onto it so I can teach the teens to drive a manual transmission. Also, it is long paid for.

                                                                1. re: tcamp

                                                                  I have a 1999 and I love Astro! He's had a few old man issues - broken instrument cluster, roof lining sagging, new A/C (parents insisted on this I could have gone without), broken engine cover due to a friendly tow truck - but now he's threatening a broken timing belt. It's the first and only car I ever had, delivered to the driveway on my 16th birthday. The dealer loans me new cars when he's in the shop I think to entice me to buy a new Beetle, but I always long to have my old one back. Those new cars drive too smoothly - brake pedals are so sensitive, turning the steering wheel doesn't require a full arm workout :)

                                                                  And, great point...paid for!! Fortunately, my grandmother's car has 2 more payment so it's cheaper than having to buy a new car years down the road. My grandmother knew me very well and a few weeks before she died she told my parents "if you want, fieldhawk to have a new car, you're going to have to buy it because she will drive the Beetle until it no longer moves."

                                                        2. I'm not much of a football person either (although the Australian Open is on right now, so there's some tennis-watching going on in my house), and have never really cooked specifically for sports-watching, so this thread suits me just fine. ;)

                                                          This was a busy week. Sunday night I came home to my boyfriend's Famous Pasta Sauce, this time poured over penne and baked with cheese. He also contributed his Famous Garlic Toast, and I contributed a somewhat incongruous salad of lettuce, cucumbers, green apples and Amish gorgonzola (incongruous, but delicious -- in my opinion, a creamy gorgonzola goes with everything).

                                                          Monday night was bone-in chicken breasts baked over shaved fennel, sliced apples, onions and whole cloves of garlic. White rice on the side, as well as green beans with a drizzle of cheese sauce (mostly farmer's cheese, with a bit of the gorgonzola and some smoked chevre thrown in for good measure).

                                                          Last night was another green curry using the curry paste I made from our homegrown (and very potent) bird chiles and jalapenos last summer. This time I used chicken legs, some really nice organic bok choy, white sweet potatoes and cashews. Served over rice with a six pack of IPA.

                                                          Tonight will be Swedish meat balls in a sauce made from my first attempt at homemade sour cream. I'll lighten things up with a bit of rice and a quick-pickled cucumber and red onion salad on the side.

                                                          1. Last night we didn't eat dinner till 11pm - leftover shrimp with green beans and tomatoes for him, a baked sweet potato with butter & parm for me.

                                                            Tonight I plan to do better and pour my mushrooms and green beans in a cognac cream sauce over some spaghetti squash.

                                                            3 Replies
                                                            1. re: gini

                                                              I lied. I was super hungry after yoga (arm balances are HARD) so I added in a spicy Italian sausage to the spaghetti squash (with butter) and the aforementioned veggies. After - some dark chocolate with coconut. I've never understood it - most Lindt chocolate is terrible, but their Excellence dark chocolate bars are actually quite nice.

                                                              1. re: gini

                                                                Nothing wrong with that. Nicely done.

                                                                1. re: gini

                                                                  I used to think Lindt was nothing special and then I got spoiled at the outlet stores in Kittery and Stratham in New England. Their European line is fabulous. Wish I had some right now in fact.

                                                              2. My man's got an online workshop meeting till 8:30 pm tonight, and I didn't feel like grocery shopping today, as I am (once again) behind with work. Still haven't done a single damn thing, of course.

                                                                But this means that we'll likely to go out for dinner -- either sushi & cocktails or some brew pub grub. Not sure yet.

                                                                Tomorrow is our Sichuan jour fixe, so the kitchen will stay cold, too.

                                                                PS: I finally got to write my Philly report. It is here, for thems of you that might be interested:


                                                                2 Replies
                                                                1. re: linguafood

                                                                  nice report! it all sounds good, even despite the minor pitfalls. I don't know when i'll ever have the opportunity to be in Philly, but....

                                                                  1. re: linguafood

                                                                    Nice report, good celebration of the occasion!

                                                                  2. Drove over to hills to New York State to pick up a case of wine and had lunch at Red Lobster- I had a gift certificate from 2012. Food was not bad so WFD will be leftovers as we aren't super hungry and wine.

                                                                    4 Replies
                                                                    1. re: Berheenia

                                                                      I've heard through the grapevine that they have good biscuits? Is that true?

                                                                      1. re: gini

                                                                        It used to be at least back in the 90s

                                                                        1. re: gini

                                                                          Delicious- we brought home the extra. Dripping butter, -:D

                                                                      2. Just sticking my toe in the water cuz, I love reading the thread..

                                                                        4 Replies
                                                                        1. re: Gio

                                                                          Welcome Gio! Would love to have you join in!

                                                                          1. re: foodieX2

                                                                            Join us! We're building a Boston alliance :-P.

                                                                          2. I made fried pickled fish. I couldn't wait for it to get cold so one filet I ate hot. The other two are marinating in the fridge for later...

                                                                            1 Reply
                                                                            1. re: Siegal

                                                                              Fried pickled fish? she inquired, ears perking up. Recipe or method, if available, would be much appreciated.

                                                                            2. Work has been incredibly slow, so today I took off early and took Winnie to the dog park for the first time. I was hoping she would run her little heart out since that's what she likes to do around the house and when I take her on walks (except the leash stops her). But no, the other dogs freaked her out, even though I had her in the "small/timid" dogs area and the other dogs were in the other area. So she just kept wanting to sit in my lap. Sigh, she's getting a bit big for that (24lbs at last weigh in).... doesn't fit in her favorite hiding spot under the coffee table where the cookbooks used to be.

                                                                              Tonight I didn't really have a plan until a bit ago. Decided to do a cornmeal crusted pork chop recipe that I've been saving for awhile... it's pretty much like it sounds... only there's some garlic powder, onion powder, and cayenne mixed in with the cayenne. Side will be a big pile of sauteed green beans that I need to use up, topped with my new favorite thing, gremolata.

                                                                              16 Replies
                                                                              1. re: juliejulez

                                                                                Oh my, how cute is she in her little hidey hole!

                                                                                1. re: juliejulez

                                                                                  She is going to be too big to get under there soon, the little cutie
                                                                                  Dinner sounds good especially the green beans and gremolata.

                                                                                  1. re: juliejulez

                                                                                    Aww, poor pooch. I hope she's feeling better and comfortable back at home now. To my surprise, even though Shiitake is very outgoing, every time anyone comes over he hides and will not come out until all are gone. I'm still trying to figure out how he knows I'm the only one left in the house from his safe place under the couch but he comes out immediately when people leave. Pork chop sounds great! I like the cornmeal for something other than fish.

                                                                                    1. re: fldhkybnva

                                                                                      Yeah I don't get it... a month or so ago my cousin brought over her 5 year old son, he loves dogs and I thought Winnie would have fun playing with him, using up some of her energy, but nope, she just sat with him on the couch, no interest in playing. As soon as they left, she went crazy again.

                                                                                      1. re: juliejulez

                                                                                        Yea I feel embarrassed sometimes although I know that's silly. I keep repeating "I swear, he's not like this usually." That's what they always say...

                                                                                        1. re: fldhkybnva

                                                                                          If it helps I know a lot of cats like that. Some friends of ours have a cat that I didn't even see until like my 5th visit to their house, and that was only because we were there for a long time and he had to come out of the bedroom to use his litter box in the hall bathroom.

                                                                                        2. re: juliejulez

                                                                                          Some dogs don't know how to play. I've been taking my beagle mix to doggie day care 1x/week so he can play. Our other dog is a head case so the separation is a good thing for them. Anyway, after a couple of months, the report is that he is finally playing with the other dogs on his day care day.

                                                                                          1. re: tcamp

                                                                                            I feel like Take needs cat day care. I had no idea he was shy! At first, I thought he just didn't like men but he does it with women as well. Today is the annual inspection of my apartment and I have been worrying for weeks that he would slip out while the landlord wasn't watching but now I'm pretty confident he'll be safe hiding under the couch. He also gets quite angry after people leave - lots of long drawn out meooowwwss as if he's angry I dare let anyone in the house.

                                                                                            1. re: tcamp

                                                                                              She tries to play with our old guy but he's not real interested, and she plays with her toys... but yeah I don't think she's used to other dogs that actually try to play back haha! Next week I have a puppy playdate with her and my BFF's puppy, so we'll see how that goes.

                                                                                          2. re: fldhkybnva

                                                                                            The cornmeal was just meh. Didn't have much flavor even though I added some seasonings. Needs lots more.

                                                                                            BUT, I think it would be good on chicken for a lighter/gluten-free version of chicken parm. That way the sauce and cheese would help w/ the flavor.

                                                                                            1. re: juliejulez

                                                                                              Some dogs never outgrow being lap dogs. Ours finally stopped growing around 36 lbs and still tries to sit on my lap from time to time.

                                                                                              Yes to gremolata! I love that stuff.

                                                                                                1. re: juliejulez

                                                                                                  She's adorable! Poor girl that she's not use to the doggie play pen. Hopefully soon!

                                                                                                  1. re: juliejulez

                                                                                                    she's the cutest!!

                                                                                                    our (my dad's) dog isn't very well-integrated with other dogs either - she used to behave that way at dog parks when she was young too, but we just kept taking her, exposing her to other dogs, and she got much better.

                                                                                                    you know, re your comment below about not much flavor, i bet the gremolata would be good incorported into the cornmeal mixture...

                                                                                                    1. re: mariacarmen

                                                                                                      Yeah there was extra gremolata so I just sort of smeared the pork in it haha, and that was good!

                                                                                                  2. Tonight is BLT's and BEST's(bacon, egg, spinach and fried green tomato). Those tomatoes were good last night but I went and got some Whistle Stop Café batter today. It won't go to waste with all the tomatoes.
                                                                                                    James wants a mostly traditional BLT but with fried green tomatoes on sourdough. Mine will be bacon, spinach sautéed with garlic, a fried egg, and a fried green tomato on buttercrust white. Split pea soup pulled from the freezer on the side.

                                                                                                    6 Replies
                                                                                                      1. re: mariacarmen

                                                                                                        C'mon over. I'll make you one. The spinach really was good. I squeezed the hell out of it in my citrus juicer. And I am really digging this egg on a sandwich. If only I could sway James to the dark side. Come to the runny yolk, you know you want to honey.

                                                                                                        1. re: GretchenS

                                                                                                          I have a ton of tomatoes in the yard and the amish bacon is at the butchers only a two minute drive away. I can hook a girl up right quick. ;-)

                                                                                                        2. re: suzigirl

                                                                                                          <a mostly traditional BLT but with fried green tomatoes on sourdough. >

                                                                                                          goodness, woman, you are killing me here.

                                                                                                        3. Tonights dinner was take out chinese. Our son has been feeling punky and really wanted chicken fried rice and peking ravioli so we obliged. The man and I split an order of Sichuan dry fried green beans. We asked to have some chicken added and I have to say it was one of the best dishes I have eaten in a while.

                                                                                                          Unfortunately all day long I have thought today was Thursday and was really looking forward to it being Friday tomorrow. Ugh. I was dreaming of pesto, proscuitto and fresh mozz. Pizza night will have to wait another day….

                                                                                                          4 Replies
                                                                                                          1. re: foodieX2

                                                                                                            Same here about thinking it was Thursday- just realized today isn't Friday... Rats!

                                                                                                            1. re: Berheenia

                                                                                                              Me too, the week has seemed pretty long though next week is short so hopefully that makes up for it.

                                                                                                            2. re: foodieX2

                                                                                                              I had to google peking ravioli. Cute explanation on about.com

                                                                                                              1. re: ChristinaMason

                                                                                                                I still remember going to Joyce Chens with my folks when I was small. It was always a big deal and she made a point of coming over and talking to my dad. I don't think I knew that story, thank you!!!

                                                                                                            3. Tonight was a quick Chipotle Bowl hack, one of my son's favorite week-night meals. Grilled chicken, black beans, cilantro/lime rice, guacamole. What's not to like?

                                                                                                              5 Replies
                                                                                                              1. re: roxlet

                                                                                                                I was hoping for veal Prince Orloff when I got home...

                                                                                                                1. re: rjbh20

                                                                                                                  Oh, too bad. You should have spoken up earlier...or answered my text. :)

                                                                                                                2. re: roxlet

                                                                                                                  How do you season the chicken for your hack? I can't seem to get the rub just right.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    Well, I'm sure it's not identical, but I use olive oil, chilli powder, cayenne, ground cumin, oregano and salt. I just keep putting the spices on until it looks pretty well covered, then cook on the grill pan. IMO, it's the beans and rice that really make the dish.

                                                                                                                3. Super easy tonight since I'm tired (stupid earthquake woke me up and I'm the type that has a very hard time getting back to sleep once woken up,) so it's strip steaks seasoned with a spice mix that has a healthy amount of fennel with sauteed mushrooms and zucchini. If I still have beef stock there will be a beef stock/ brandy/ heavy cream sauce, if not I'll dig around for something to make a compound butter. There are always fresh herbs which works well. I'm having coffee now in hope that I'll be able to stay awake to watch a movie. :)

                                                                                                                  7 Replies
                                                                                                                  1. re: weezieduzzit

                                                                                                                    what? earthquake in L.A.? not a big one, I presume?

                                                                                                                    1. re: mariacarmen

                                                                                                                      4.4 in Fontana (15-20 miles from us.) Just enough for a big rumble and a long enough shake to make sure everyone was good and awake (long enough to think "Is that the cats? No, not the cats. Yep, its an earthquake.) No biggie. All the glasses in the cabinets were rattling but nothing fell, no damage anywhere that I've heard but it was felt over a very wide area. I guess there have been a few after shocks but only one that we felt... barely. Hopefully that's it for a while. :)

                                                                                                                      Here's the shakemap: http://earthquake.usgs.gov/earthquake...

                                                                                                                      1. re: weezieduzzit

                                                                                                                        oh good that it was pretty mild and no injuries. i lived through a couple "big ones" when i lived in l.a. - i hate them.

                                                                                                                        1. re: mariacarmen

                                                                                                                          this is gonna get deleted.

                                                                                                                          happy anniversary to us, SOCAL
                                                                                                                          happy anniversary to us
                                                                                                                          happyyyyyy oh geez, it is 20 years? dear Northridge quake [ I will never, ever forget the Godawful roar of that thing.]
                                                                                                                          The shaker this morning was a not so good reminder.

                                                                                                                          Maybe this will will save the post. - 'sausage pasta,' from an old, old Food and Wine 'you subscribed! here's a cookbook!' recipe, with browned Italian Sausage, lots of onion and garlic, some sherry deglazing and TJ's 21 Seasoning Salute subbing for oregano. With Penne. and good French bread.

                                                                                                                          those steaks sound good. Ms. Duzzit. !

                                                                                                                        2. re: weezieduzzit

                                                                                                                          Whoa! Glad to hear nobody & nuthin' was hurt.

                                                                                                                          1. re: linguafood

                                                                                                                            Oh, good grief. There's a can of tomatoes, crushed and added after the goodies are deglazed in the little ditty up there.

                                                                                                                            And we have a bad fire that is slowly being surrounded, but no more EQs. [and we had a terrific dinner at a terrific steak house tonight.]

                                                                                                                      2. re: weezieduzzit

                                                                                                                        Oh wow. Glad you are okay and you aren't stuck cleaning a bunch of broken things.

                                                                                                                      3. Sausage and peppers on Portuguese rolls tonight. It was tasty stuff and fit my mood.

                                                                                                                        Earlier, I prepped a six-pound duck for roasting Thursday night.

                                                                                                                        Top Chef will be on the plasma tonight. As always, I'm looking forward to LW's recap.

                                                                                                                        2 Replies
                                                                                                                        1. re: steve h.

                                                                                                                          oh thank goodness you reminded me about TC! going to leave the Oldster's a bit early.

                                                                                                                          are those Portuguese rolls a bit sweet? i think i've tried them, they have them at The Spanish Table in Berkeley....

                                                                                                                          1. re: mariacarmen

                                                                                                                            Not sweet. They are a bit fluffy after I pull them from the freezer, wrap them in a foil tent and gently defrost them in the toaster oven. Later, they get split, the crumb anointed with oil and the buns lightly toasted. Some scrapes of raw garlic before they are pressed into service. Maybe a few flakes of sea salt if you're in the mood.

                                                                                                                        2. Glazed ham steak, candied sweet potatoes (frozen from Thanksgiving) and braised mustard greens from last week for DF; for myself, I had some frozen venison potstickers I made a few months ago that I simmered in a mix of chicken stock, coconut milk, ginger, tandoori seasoning, garlic and onion after braising a few heads of halved choy sum; sliced shitake mushrooms went in for a few minutes before it some was bowled up and garnished with enoki mushrooms.

                                                                                                                          Sure, it was a uncommon seasoned dish but it worked!

                                                                                                                          1. Someone wrote about buying a boneless pork roast and slicing it down for cutlets. I remembered when I was at Costco shortly after new years and scored a big roast cheap enough and an additional three dollars off gave me the extra nudge I needed. I lopped off about a third of it I think and froze the rest.
                                                                                                                            I marinated the cutlets in Italian dressing and then dipped in flour, egg and milk and Italian bread crumbs. I fried them in avocado oil and kerrygold butter both from Costco. Mashed potatoes with plenty of kerrygold, snow peas and also some brussel sprouts with lemon juice and more butter and I deglazed the chop pan with TJs organic beef broth.
                                                                                                                            We are enjoying the pork cutlets so much that I think I will slice down the rest of the roast in a few weeks instead of roasting it as I planned. Thanks for the great and budget friendly inspiration.

                                                                                                                            1 Reply
                                                                                                                            1. Good subtitle for this thread. Whilst not *the* big game, last night was "a" big game - and my team won 5- 0. I didnt get to see the match. We'd taken ourselves off for a "gourmet break" to a hotel about an hour away which has a Michelin starred restaurant. So, last night's WFD is here - http://chowhound.chow.com/topics/931535

                                                                                                                              Breakfast was lovely. And big. Mixed fruit and yoghurt to start. Followed by the "full English" - bacon, sausage, black pudding, eggs, mushroom, tomato, fried bread. And toast and marmalade. I've no interest in lunch.

                                                                                                                              And dinner is going to be a restrained affair. A supermarket quiche lorraine is defrosting and will just need a warm through. And we've some salady bits to go with it and some decent bread (bought from a farm shop near the hotel).

                                                                                                                              7 Replies
                                                                                                                                1. re: Harters

                                                                                                                                  the dinner sounded very good! curious: you've often said here you don't drink anymore... did you taste the pairings or did herself get the bounty?

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Nah. I don't even do a sip.

                                                                                                                                    By the by, the sommelier was a young woman. Unusual to see a female sommelier in my experience. And she was local to the area - the hotel/restaurant has a commitment to local recruitment and training. I assume she was progressing through their formal apprenticeship scheme which also includes nationally recognised qualifications. They have that for all trainee front of house and kitchen staff.

                                                                                                                                    1. re: Harters

                                                                                                                                      that's really great. I've often toyed with the idea of studying to be a sommelier... there are sommelier women here in SF... the fail rate for the testing here is astounding, tho....

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        SPQR's Shelley Lindgren is one of those success stories. I'm a great admirer. Chat her up.

                                                                                                                                        If it was easy, everyone would be doing it. ;-)

                                                                                                                                2. Last night was the venison fajitas he's been bugging me about since last week. He took ALL of the leftovers and about 12 tortillas with him to work today. I think he likes them....

                                                                                                                                  Tonight is PF Chang knock off lettuce wraps.

                                                                                                                                  4 Replies
                                                                                                                                  1. re: Kontxesi

                                                                                                                                    Wow, nice work on the venison fajitas. Which recipe do you use for the PF Chang knock off wraps? I'm probably asking too much but I can't find a recipe without serious amounts of sugar

                                                                                                                                    1. re: fldhkybnva


                                                                                                                                      It's delish. :) I only use half the amount of chili garlic sauce that it calls for, and it's plenty spicy for me. Even my boyfriend, who is braver than I am, agreed that the full amount might be overpowering.

                                                                                                                                      EDIT: I probably add more garlic and ginger than called for, too. But I do that with a lot of recipes.

                                                                                                                                    2. re: Kontxesi

                                                                                                                                      I have a freezer full of venison; thanks for the inspiration!

                                                                                                                                      1. re: Cherylptw

                                                                                                                                        Agreed, have some venison too... fajitas are a great idea!

                                                                                                                                    3. Tonight, pan fried pork chops (thin ones) with a mushroom sauce, black beans and rice, and something involving zucchini. We're down to the fridge dregs thanks to minimal shopping last weekend. Fascinating to actually have empty veg bins!

                                                                                                                                      I'm actually more excited about my lunch - a salad made with black beans, corn, celery, and leftover diced ham with a spicy vinaigrette. Studiously ignoring the office kitchen table laden with chocolate, popcorn and other useless calories.

                                                                                                                                      1. Last night was sweet Italian sausages from the butcher. Buttermilk mashers with roasted garlic and chives. Arugula salad with mixed herbs and a basic vinaigrette.

                                                                                                                                        1. There are a couple of dinners left in the freezer that I made for the DF when I went on vacation, so tonight, he'll be having chuck roast with gravy, rice pilaf, and green peas. I also have a three meat frozen pizza (beef, sausage & pepperoni) in the oven for myself. Garden salad for both of us. Actual cooking resumes tomorrow...

                                                                                                                                          1. Roast duck is on the menu tonight. Chunked up carrots and potatoes will reach their full potential in the duck fat. Wine TBD.

                                                                                                                                            This is a simple dish that keeps on giving: supper; salad; hash. The carcass will be reserved for stock and the fat (the fat!!) will aid many a dish down the road.

                                                                                                                                            I'll field strip the bird after tonight's meal, do the dishes and watch something late on the plasma. There is a quality Roquefort in the house and a decent Port. Access to Tools!

                                                                                                                                            20 Replies
                                                                                                                                            1. re: steve h.

                                                                                                                                              The fat indeed! I've still got a small tub in my freezer, left over from the duck I did for Christmas. Wonderful stuff.

                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                Ditto. I make my scrambled eggs in it every day. So, so good.

                                                                                                                                                1. re: linguafood

                                                                                                                                                  Every day?

                                                                                                                                                  The American continues to impress.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    Well, sometimes I mix it with butter so I don't run out too soon. But more often I don't.

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      No worries, you can always make more.

                                                                                                                                                      I'm assuming you have access to decent butter out in your neck of the woods. Not the commercial stuff.

                                                                                                                                                      1. re: steve h.

                                                                                                                                                        Theoretically yes, but I'm fine with Kerrygold or Lurpak.

                                                                                                                                                2. re: steve h.

                                                                                                                                                  Reporting back. The duck was good, potatoes and carrots benefited from their prolonged exposure to duck fat. A Cotes du Rhone washed it all down. The skin needed work. I'll do better next time.

                                                                                                                                                  Field stripping the duck after the meal was time consuming but well worth the effort. The carcass is now in the freezer, the meat in the coolerator. The kitchen is clean.

                                                                                                                                                  Roquefort and port for Deb and me.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    To what temp do you roast the duck and I would assume the thermometer is put into the thigh? Very interested as I haven't roasted a duck before either. Thanks!

                                                                                                                                                    1. re: Jeanne

                                                                                                                                                      Shoot for 165 at the thigh. Let the bird rest, the temp will continue to rise a bit.

                                                                                                                                                  2. re: steve h.

                                                                                                                                                    Excellent. I've never roasted a duck, so please 'splain:

                                                                                                                                                    How you do manage to get the dark meat done before the breasts are overdone? Or is it more of a medium/medium-well affair? Do you separate the parts and pull the breasts first?

                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      Nope and nope.

                                                                                                                                                      Duck is pretty simple. I rinse a large duck two days before roasting, pat dry and place on a plate in the coolerator. One day is not sufficient. Prior to roasting, I tie the legs, prick the skin repeatedly (too much is never enough), season and place the bird on a rack in my roasting pan. About an hour into the roasting, I add the large carrot, onion and potato chunks to the pan.

                                                                                                                                                      Larger birds have a fine layer of fat that bastes the breasts during roasting. Your nose and your ears will tell you when the bird is done. Your instant-read thermometer will confirm what you already know.

                                                                                                                                                      Medium rare is how we serve duck. Leftovers are a treat.

                                                                                                                                                      Edited to add: It's important to let your duck rest after roasting. The meat is like a sponge and benefits when given an opportunity to re-absorb juices. A little jus can usually resuscitate leftovers, too.

                                                                                                                                                      1. re: steve h.

                                                                                                                                                        Steve, do you ever ladle any duck fat out of the roasting pan as the duck is roasting?

                                                                                                                                                        1. re: Gio

                                                                                                                                                          No. The fat makes the carrots, onions, potatoes happy. Later, we pour off the liquid and reserve the fat. My roasting pan is pretty big.

                                                                                                                                                          1. re: steve h.

                                                                                                                                                            Thanks Steve. I've only ever made Julia Child's duck recipe. Now I have something else to try.

                                                                                                                                                        2. re: steve h.


                                                                                                                                                          That's pretty much the method we use. Although I only fridge for one day. Do you think the extra day would aid crispy skin - something I struggle to achieve without scorching it too much.

                                                                                                                                                          I confess to being greedy with duck - as Jan isnt keen on it. I can happily eat both breasts for dinner and then there's lots and lots of leftovers. Not a scrap goes to waste!

                                                                                                                                                          1. re: Harters

                                                                                                                                                            Hi John,

                                                                                                                                                            Yes, the extra day of drying in the fridge seems to make a difference in skin texture. Loosening the skin from the flesh appears to help, too but I have no way of measuring so I don't know if it's my imagination or not. Pricking the skin is a tedious part of the equation. You can never have too many fat vents.

                                                                                                                                                            Duck is the dish that keeps on giving!

                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                            Whole duck will always be more of a medium/med-well thing.

                                                                                                                                                            Still tasty, tho. All that wonderful crispy skin and the leftover fat make it well worth it, even tho I -- like most sane people -- prefer my duckie breast to be med-rare.

                                                                                                                                                        3. I had a couple of bone-in beef shanks to use, so it's bo kho for dinner tonight. It's been simmering since this morning and the whole house smells fantastic, like beef and ginger and star anise. It will be served over rice noodles, topped with pickled onions and jalapenos, sliced scallions and fresh basil. Lots of sriracha. Baguette for dipping.

                                                                                                                                                          TJ's only had massive tubs of basil, so I'm making a basil-asiago-cashew pesto out of the remainder. Might do something with that for dinner tomorrow, but I'm not sure what just yet. Hopefully I have enough garlic to pull it off -- the garlic bowl was looking awfully empty yesterday.

                                                                                                                                                          1. I've been trying all winter not to buy out of season produce, but the "TJ's only had massive tubs of basil" line is Mighty tempting. I'll probably succumb, I have no will power. Especially after finding this site:

                                                                                                                                                            2 Replies
                                                                                                                                                              1. re: Gio

                                                                                                                                                                Ooh, thanks for the link! It has inspired me to add a bit of lemon zest into the mix, and to use up the last of the parsley that's been taking up space in my crisper drawer. And possibly throw in some of my home-cured vinegar olives from several years ago, that are now too old and too vinegary to eat on their own, but I just can't bear to thrown them out.

                                                                                                                                                              2. In the oven right now is a baked ratatouille. Well, sort of ratatouille since mine includes a couple of finely chopped serrano peppers. Then I will cook some pork chops in the frying pan, add a glug of wine, garlic, and some slices of hot cherry peppers. These are in oil, so I might throw in some vinegar as well. I might also make some pasta for the young man, and he can have his ratatouille over the pasta.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: roxlet

                                                                                                                                                                  I like my ratatouille with hot peppers too. Especially in winter.

                                                                                                                                                                2. It is cold here so I need something to warm my intolerant bones from the inside out. That screams caldo verde. MMMM, sautéed onions and garlic, chicken broth, linguica, kale... what's not to love? Okay, I am using spinach because I have it but it will still warm my bones. Some hard rolls warmed in the oven and slathered with Amish roll butter and sea salt. I will share the leftovers with my neighbor across the street because he lost his wife and she was part Portuguese like me and he loved her soup. I am sure it won't be the same but I would never want to usurp his wife.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    Your soup sounds really good and it's kind of you to share with your neighbor...

                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                      I was dear friends with his wife and she passed last year at 58. I miss her terribly. He is a good man and my heart breaks for his loss. They had only been together ten years, but they felt like they had found "the one" and I could not agree more.
                                                                                                                                                                      Back to food, I am on the fence about adding the spinach for him to reheat or just giving him instructions to add the spinach that I give him raw into the soup and reheat so it has more body

                                                                                                                                                                    2. re: suzigirl

                                                                                                                                                                      do you speak any Portuguese, suzigirl?

                                                                                                                                                                      despite being a confirmed Francophile, I find Portuguese to be maybe the most beautiful language ever.

                                                                                                                                                                      very nice offer to the widower....

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        Sadly, no. My mom's biological mother was part Portuguese and she was adopted at around four so I am not even sure if her real mother even spoke it herself. I would like to speak it, I must remedy that some day. The rumor is that I am a distant relative of John Phillip Sousa but that is not confirmed. Just something my grandma used to say about my mom's real mother so who knows?

                                                                                                                                                                    3. People always say chicken soup is good for a head cold, but a really spicy bowl of leftover crock pot chipolte chicken chili with a freshly grilled portobella will clear the sinuses way better! I added a lot of chilies to the chili when I made it, and it has gotten even richer and more intense since I made it on Tuesday. It made a lot, though, so it may be what is for dinner for a while. I have some cauliflower in the fridge, so I think tomorrow I'll steam some and have chili on top. Yum!

                                                                                                                                                                      I'm new here, so I hope I did this right!

                                                                                                                                                                      6 Replies
                                                                                                                                                                      1. re: SarahCW

                                                                                                                                                                        Welcome to WFD SarahCW. It sounds like a good way to shake off a head cold.

                                                                                                                                                                        1. re: SarahCW

                                                                                                                                                                          That sounds good, SarahCW, spicy is my go-to when I don't feel well, too. Hope you feel better soon and nice to "meet" you.

                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            Thanks Suzgirl and weezieduzzit! I hope to feel better soon too--though at least I have lots to eat until I start feeling better!

                                                                                                                                                                          2. re: SarahCW

                                                                                                                                                                            Tom yum for me when I feel like a cold is coming on.


                                                                                                                                                                              1. DH still wants soup even though the weather is (too) warm, and today I am experimenting. I am currently roasting a small butternut squash and a yam. I had one of each, and neither was big enough to make soup on its own. So I'm going to make them into a soup....we'll see how the combo works. It will be the basic squash soup recipe but with yam added. Why not? DH bought a HUGE amount of spinach salad mix the other day, so that will be our side. And of course, sourdough bread and maybe a glass of zinfandel.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. I made skirt steak for the very first time. So tender. It is the exact cut of beef that I need for a sliced sautéed beef with onions dish my friend makes. I have been using sirloin but skirt steak is like butter melting in your mouth! I sautéed it on high heat with fresh chopped garlic.....a drop of soy sauce...orange zest...red pepper flakes and added a pinch of salt at the end. Served with rice and brussel sprouts.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                                                      I love skirt steak! It is soooooo tender and delicious even if you cook it all the way through. It has gotten really expensive here. I can get good steaks (porterhouse, ribeye, rib) on sale for $5.99/lb but skirt steak is always $11.99 at the local grocery store.

                                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                                        Oh my goodness.$11.99 per pound! Mine was around $5.00 per pond and I am so glad I ventured out of my *food* comfort zone and tried something new.

                                                                                                                                                                                    2. Last night was Sichuan. Hot and numbing beef (shin meat) and fish fragrant aubergine - both recipes from Fuchsia Dunlop's Every Grain of Rice.

                                                                                                                                                                                      With leftover rice on hand I chose Asian again for tonight's meal. Indonesian came out on top. We've fond food memories after spending several months living there a few years ago.

                                                                                                                                                                                      We started with peanut fritters; a dieter's nightmare. Crushed peanuts spices and rice flour are bound with coconut milk and fried. A sprinkle of chilli powder and a dip in sambal belachan and they were a delicious starter.

                                                                                                                                                                                      I got the bloke to spark up the tiny charcoal skewer BBQ for the main course and sent him out with a piece of cardboard to fan the fire. He did an admiral job cooking chicken skewers which we consumed with a satay sauce, sliced cucumber, lime juice, sliced shallots, and the leftover rice.

                                                                                                                                                                                      All-in-all a pleasant Friday night meal and a lovely time reminiscing about past travels and cuisines. Breaking Bad graced the plasma and it's an early night so we're in good form tomorrow to rip up a flower garden and prepare it for vegetables.

                                                                                                                                                                                      7 Replies
                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                        Great food and "Breaking Bad" - what a perfect evening!!
                                                                                                                                                                                        Although with regards to the latter, we've already finished watching the entire 5 seasons, then finished seeing them again on Netflix, then finished seeing them again on the AMC "Breaking Bad" marathon... whew... now we are getting prepared for February's House of Cards return :-)

                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                          We're late to the Breaking Bad, we're on season 3 and loving it. We're studiously avoiding any internet discussion on plot spoilers.

                                                                                                                                                                                        2. re: Frizzle

                                                                                                                                                                                          "...we're in good form tomorrow to rip up a flower garden and prepare it for vegetables."

                                                                                                                                                                                          You're killing me, Frizzle.

                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                            all of that looks and sounds amazing Frizzle!

                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                              Peanut fritters Breaking Bad and living in Paradise! You go:) As always your food looks so delectable.

                                                                                                                                                                                              1. We bought a couple of steak pies when we were at a local farm shop before Christmas. They've been in the freezer and just need baking. We'll have them with chips and peas........ of course.

                                                                                                                                                                                                1. I had been contemplating buying a slow cooker for a while and after I had narrowed it down to 2 different ones, I was watching the prices on Amazon in the days after Thanksgiving. Each day and each hour the prices were fluctuating. So when the price of one of them dropped (albeit temporarily), I bought it.

                                                                                                                                                                                                  So I finally tried it out. Made cashew chicken from a recipe that I saw on Facebook. I know that I should have started off with a beef or pork recipe, but I never make pork at home and wanted to try to keep it healthy.

                                                                                                                                                                                                  I was totally prepared for my family to think this cashew chicken was disgusting and order a pizza! I had to go out for a few hours in the afternoon so I turned on the slow cooker, and my rice cooker, and I really was amazed that dinner was ready when I got home at 5:30. In the end, it was not the greatest dinner, but I will say that it was far better than I expected. The only one who completely rejected it was my picky 7 year old son, but that's not a surprise to me.

                                                                                                                                                                                                  Now I am on a mission to see what else I can make in there.

                                                                                                                                                                                                  14 Replies
                                                                                                                                                                                                  1. re: valerie

                                                                                                                                                                                                    Beef stew. Pulled pork. Chicken stock. :-)

                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        I have veggie stock simmering in mine now; it's been 9 hours and I'll let it go another 3 before straining...

                                                                                                                                                                                                        I love my slow cooker; you can cook a lot of things even bake cakes in it. I put chicken leg quarters in mine a few days ago and cooked them 8 hours on low then refrigerated them. Yesterday (Friday) I took the meat off the bone and made a pot of chicken & rice soup, which I finished on the stove top but could have done it in the slow cooker.

                                                                                                                                                                                                        Other things I like putting in the slow cooker are chili or stew, beef or pork roasts, turkey wings, mac & cheese, tamales, etc.

                                                                                                                                                                                                      2. re: valerie

                                                                                                                                                                                                        Does your family like caramel? Try this (I have not but a coworker was raving about how good this is)

                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                          Oh, I am sure they would like that but it might not be so appropriate for a weeknight dinner (according to me anyway!). Will save it for when we have company.

                                                                                                                                                                                                          1. re: MamasCooking

                                                                                                                                                                                                            This is a link to a post by Nat8199 who describes how s/he gets dry beans ready to use for a recipe. I followed the procedure and it's perfect. Three hours on High for 2 cups dry beans and 4 cups water.

                                                                                                                                                                                                            1. re: MamasCooking

                                                                                                                                                                                                              I find that kale keeps about a week in my fridge, but we usually use it up during the week. We've cooked it mostly in soups this winter. It's also tasty in Colcannon, a mixture of creamy mashed potatoes and kale.

                                                                                                                                                                                                              Tonight's dinner will be spicy (garlic pdr/grnd cumin/ grnd coriander/ smoked paprika/S & P) bison burgers served on a few inner leaves of escarole, and potato salad with small red bliss, celery, scallions, chopped hot cherry peppers, a small handful of black-eyed peas, crumbled Gorgonzola with a Bragg's apple cider vinaigrette.

                                                                                                                                                                                                              Ham bone stock in the slow cooker as I type. Later I'll dry brine turkey drums and wings for tomorrow. We'll eat some of the meat then into the freezer the rest will go to make stock later next week.

                                                                                                                                                                                                              ETA: This post was supposed to be in response to Foodiex2 downthread. Sorry it's out of place.!

                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                  Celery root was among the haul of new vegetables. Do you think it'd work for the colcannon instead of potatoes?

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    In my experience celery root is usually combined with a few potatoes instead of being a full on substitute. I think the colcannon holds together better.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      Celeriac (as we call it here) isnt a substitute for potato, as such. It has a different texture. But you can certainly work it into dishes along with potato.

                                                                                                                                                                                                                      Favourite use for it is as a remoulade. Grated (or matchstick) celeriac, mayo, Dijon mustard. Fab along with other hors d'oeuvres or just alongside some cold ham.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        Thank you for the remoulade idea. I had celeriac two ways today-braised and scrambled with eggs for a breakfast hash and remoulade served with seared swordfish for lunch. I have declared it a winner.

                                                                                                                                                                                                                2. Pizza night. Dough is on the counter thawing and spouse/sons are responsible for making the pies. I take Fridays off from dinner making.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. Haven't been around this week and it is wonderful to read all of the wonderful food you all have been making! SO yummy!
                                                                                                                                                                                                                    Tonight for dinner at our house is a corned beef roast with saurkraut, roasted-garlic-rosemary-mashed-cauliflower (actually I put it in the food processor to make it more pureed than mashed) and lemony green beans (wine is implied).
                                                                                                                                                                                                                    Tomorrow I begin the preparations for the big playoff championship games. At our house there is not just a superbowl party, but all during the playoffs, we have people over (or go over to their house) and watch the playoff games, party, eat, drink and yell a lot.
                                                                                                                                                                                                                    For me, personally, this weekend IS the superbowl. The matchup between Brady and Manning (again) is more exciting than any superbowl can be and I am very excited. So, fortunately, this Sunday, it is at our house and on the menu is not only the regular Buffalo wings (boneless and regular), tomato-basil-bruschetta, pigs in a blanket, chips and salsa, spinach-dip-in-a-loaf, bagels with all sorts of goodies on top and cupcakes... but this year, I am making something special - because in order to get in the Boston mood, Boston food is required.
                                                                                                                                                                                                                    So... I am making Boston Chowda - I've never made it before; in fact, I've never eaten it before and I have no idea how it will come out. But I have this huge cast iron cauldron that I usually just have for show in my kitchen that will be center stage. I am making it with huge chunks of homemade bread. Supposed to be cold and snowy on Sunday, so it will hit the spot (hopefully). Can't wait.

                                                                                                                                                                                                                    I hope you all have a great, enjoyable weekend and stay warm and healthy!

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                        Brady-Manning. It doesn't get much better.

                                                                                                                                                                                                                        Your lineup is excellent.

                                                                                                                                                                                                                      2. Hockey last night, had NY style pizza at the game (only $7.50 a slice! Stupid arena food).

                                                                                                                                                                                                                        Tonight SO has requested ground beef tacos out of the options I gave him, so that'll be WFD. I do at least use soft corn tortillas instead of those crunchy ones. I just put salsa on mine, I pretend it's sort of like street tacos? Haha.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          Maybe add some shredded cabbage to increase the street-worthiness of the tacos? And/or that spicy crema that mariacarmen posted up thread?

                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                            when I make ground beef tacos, I fry the soft corn tortillas. way, way, way better than the boxed kind. soooo good....

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Yeah that's how my mom did it when I was growing up. In fact, she told me her and my dad's first argument was about the proper oil temperature to fry tortillas for tacos.

                                                                                                                                                                                                                          2. It's pokah night at a friend's house this eve, which means some unhealthy snack food and take-out TBD.

                                                                                                                                                                                                                            I could NOT stop eating yesterday. The Sichuan jour fixe was lovely, as always: garlic cukes, bok choy, dry-fried green beans, cumin beef, Sichuan-style dry fish, mapo tofu, diced chicken with hot peppers..... I just kept eating and eating, and when I got home, had a little bread & cheese. Oh, and popcorn. And chocolate.

                                                                                                                                                                                                                            So I need to be a good gal tonight and *chill out* on the face-stuffing. I'd much rather stuff my wallet with winnings, anyway :-)

                                                                                                                                                                                                                            Two gigs tomorrow -- I was asked to do a song at a memorial event for one of our friends who passed away recently, and then we're back at a local student-heavy (ugh) place with the whole band. Gig's early, nixing any dinner plans one might have. My guess is I'll be starvated by the time we're done & I'll grab some grub at the after-show party @casa lingua.

                                                                                                                                                                                                                            Happy weekend, y'all.

                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              So sorry to hear about your friend passing. That is sad to hear. Hope you clean up at poker tonight. Have fun.

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Yes, very sad. He was only in his early 60s, but had had any number of health problems.

                                                                                                                                                                                                                                We weren't very close -- we played together in my first band stateside many years ago, and he was my husband's colleague at the university...... so I am hoping that I won't get too choked up when I'm supposed to perform. But many people will share their memories of him, and I'm to go up at the very end. Oy. Fingers crossed.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    awww, sorry lingua, it sounds like you might, but it would be totally understandable.

                                                                                                                                                                                                                              2. Finally Friday!! TGIF everyone.

                                                                                                                                                                                                                                Tonight is pizza night. 3 pies are on the menu: a simple margarita, a spinach, leek and mushroom and a pesto, prosciutto and fresh mozz. The dough is homemade whole wheat made with beer. Adds a nice zing.

                                                                                                                                                                                                                                1. My husband and son are leaving this afternoon for a tournament in San Francisco, and I get to stay home with the dog. Oh, well, but I see it as my chance to do some healthier, Weight Watchers friendly meals this weekend. I bought a small London broil, and I am planning on that for dinner and a couple of lunches. I am going to experiment with a baby kale salad tonight as well, planning on adding some pine nuts and maybe goat cheese to the mix.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                    The weather is N California is beautiful right now.

                                                                                                                                                                                                                                  2. Last night - a classic iceberg wedge and a glass of rising tide daymark.

                                                                                                                                                                                                                                    Tonight: grilled spicy Italian sausages with roasted spaghetti squash with parmesan and butter and green beans & mushrooms in a cognac cream sauce. Looking forward to it. And a nap!

                                                                                                                                                                                                                                    1. Thanks all for the warm welcome upthread!

                                                                                                                                                                                                                                      Last night for us was a five-spice stir-fry with onion, leeks, garlic, ginger, carrots, cabbage, ham, and all the usual Chinese sauces. Served over brown basmati.

                                                                                                                                                                                                                                      Tonight will be a concocted melange of angel hair aglio oilo with spicy sauteed broccoli rabe and sauteed mushrooms all tossed together, and grated Romano over top. A mixed tossed salad will complete. Trying to use all the vegetables before shopping day.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        Yum! I'm glad you're participating.

                                                                                                                                                                                                                                      2. Tonight's dinner is a continuation of trying to use up what we have in the freezer. I pulled out a container of bolognese this morning to thaw. We will have that with some form of pasta (shells, cavatappi, whatever I grab first) and maybe some garlic knots if I get motivated to make them.

                                                                                                                                                                                                                                        1. I keep thinking Maria's title refers to hunting. Anyway, last night was take-out from a Chicago-style deep dish place in Seattle. Not the best, but serviceable when needing a fix, and much cheaper than a pair of round-trip tickets to the Midwest.

                                                                                                                                                                                                                                          Homemade sweet potato ice cream for dessert.

                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                                                                                                            Oh, that ice cream sounds great! Did you "do" anything to it - add some ginger, maple syrup, anything other than sweet potato and cream?

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Not yet, really. It was my first swing at using sweet potato so wanted to keep it pretty simple. Just brown sugar, vanilla (little bit of bean, little bit of extract), milk, cream, egg yolks, and a splash of buttermilk. The eventual idea is buttermilk and sweet potato ice cream with brown sugar and/or maple syrup and maybe a splash of bourbon to go with some kind of sweet corn cake and maybe a hazelnut-chocolate sauce.

                                                                                                                                                                                                                                            2. re: eight_inch_pestle

                                                                                                                                                                                                                                              haha - i'm not into that either.

                                                                                                                                                                                                                                              why did I not know you were on the left coast?

                                                                                                                                                                                                                                              i'm with LW - that Ice scream sounds yummy.

                                                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                                                Me too- I wondered what the big game would be. Are elk and venison big game or are we talking buffalo?

                                                                                                                                                                                                                                              2. Cheeseboigahs! Cole slaw! Wine! Celebrating no gym tomorrow!

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                  Wine is WAY better than Pepsi! :-)

                                                                                                                                                                                                                                                2. Spaghetti squash lasagna and garlic bread in the oven. I forgot a layer of cheese, but I'm sure it will be yummy anyway.

                                                                                                                                                                                                                                                  1. I am riffing on Miss juliejulez pesto chicken tonight. I pesto slathered the chicken breasts and then wrapped them in prosciutto and will bake them and when they are done I will liberally cover them in mozz and parm and let them rest covered in foil. Sliced tomato from the garden that is baseball sized dressed in a vinaigrette TBD.

                                                                                                                                                                                                                                                    13 Replies
                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          Hell no!

                                                                                                                                                                                                                                                          It's a quote from Rocket J. Squirrel: "Hokey Smokes, Bullwinkle!"

                                                                                                                                                                                                                                                          It means, wow.

                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            I cry stunod. I watched Rocky and Bullwinkle as a kid and that escaped me.

                                                                                                                                                                                                                                                            1. re: Gio


                                                                                                                                                                                                                                                              Unless you're talking about the whole Rocky and Bullwinkle thing.

                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                Hokey, holy, whole.

                                                                                                                                                                                                                                                                That's a reach in anybody's book.

                                                                                                                                                                                                                                                                We'll played.

                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                          Wow that sounds really good! I want that instead of my tacos.

                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            If Allie gets back with that Foodshooter we can trade. Love me some tacos.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Speaking of allie...... she's been AWOL for a while, no?

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Yes she has. The house must be a bigger job than she anticipated. I miss her. She is a hoot.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    She has been busy with her new house. I was hoping she would drop in once in a while and say hi.

                                                                                                                                                                                                                                                        3. Was supposed to go out to dinner tonight, but the CEO sprung a last minute Company lunch on me. Quickest to order and deliver was Chinese. I had a very bland cashew chicken, thinking I was still going out. Until I wasn't 'cause I was too full.

                                                                                                                                                                                                                                                          So it was Lamb & Barley Soup and a roll left over from the sketti & sauce a few days ago. Yup. Wine.

                                                                                                                                                                                                                                                          And technically, while I don't have a 3-day weekend, I have a 3-day weekend, since I'm taking Monday off to get my first crown. No, silly people. Not a crown like a princess. A tooth crown. They (those dentist people "they") told me it wouldn't hurt. We'll just see about that.

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              It doesn't hurt, at least in my experience. Be brave & Good Luck.

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                You'll be fine with the crown. I have lousy teeth - the few that remain are pretty much all crowned. It's a two visit process - first visit preps the tooth and is the unpleasant bit. Second visit is really just a matter of popping the new crown on.

                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                  Nope, mine's being done in one afternoon. I guess they make-and-bake the crown right there. I will either remain in the chair while it's being finished (if they don't need the room) or I'll sit in their waiting room.

                                                                                                                                                                                                                                                                  And yeah, it's the "prepping of the tooth" that I'm not looking forward to. The dentist always tells you not to use pointy metal objects to pick at your teeth.....so what does the hygienist use? Exactly.

                                                                                                                                                                                                                                                                  I'd still rather have a princess crown. :-)

                                                                                                                                                                                                                                                                2. I've been slammed at work and not posting or cooking as much lately. On Wednesday, DH made a delightful "Monterey Cobb" salad w/ mixed greens, roasted corn, grape tomatoes, baby corn, avocado, grilled chili-rubbed chicken, and a homemade Thousand-Island style dressing. We felt virtuous until snacking on a cheese plate and crackers later.

                                                                                                                                                                                                                                                                  Last night we grabbed dinner out. I had a virtuous salad w/ my chicken sandwich at the bar before a concert but ended up having bo ssam leftovers after a couple too many bourbons. I woke up in the middle of the night with a stomachache and regret.

                                                                                                                                                                                                                                                                  Tonight I grabbed a $5 rotisserie chicken and had that with leftover bo ssam dipping sauces, Vietnamese pickled veg., and a few spoonfuls of smacked cucumber and mung bean salad. It worked. Friends are coming over for drinks in a few, so I'll put out some natural almonds, dark chocolate, and whatever else sounds good--probably more cheese and crackers.

                                                                                                                                                                                                                                                                  Sensing a snacky theme here?

                                                                                                                                                                                                                                                                  1. Deb went freezer diving and surfaced with homemade ravioli (ricotta and spinach). There was homemade sauce, too. Garlic bread on the side, house red to wash it all down. Pulp Fiction is on the plasma.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. Repeat of last week, with a better camera: mustard greens, bacon ends, poached egg, rye buttered toast. hit the spot. and a teensy little bit of the remaining Spanish white.

                                                                                                                                                                                                                                                                      and me too with the Pulp Fiction! One of my favorite movies of all time. 20 years old this year.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        What is that sprinkled on the egg? Paprika?

                                                                                                                                                                                                                                                                      2. Dinner was a simple chicken & rice soup partially made in my slow cooker, finished on the stove top. Fresh fruit salad was "afters."

                                                                                                                                                                                                                                                                        1. I found about a pound and a half of ground beef in the freezer so tonight will be meatloaf. I also pulled out a small dish of macaroni and cheese. I have fresh broccoli from the organic produce delivery so meatloaf, mac and cheese, and roasted broccoli sounds like what's for dinner!

                                                                                                                                                                                                                                                                          1. I'm back on my feet, waddling around the world but keeping in mind "this too shall pass." The stares wherever I go are quite annoying but I guess it's a sign that I'm a regular nearly everywhere that I go so people notice, but they don't have to stare. My face is pretty swollen so my boss actually asked yeterday "oh, how did your wisdom tooth surgery go?" which I found hysterical so at least I'm still laughing.

                                                                                                                                                                                                                                                                            Anyway, back to dinner. I have been seriously craving vegetables so loaded up yesterday with some old favorites but also some new vegetables I'd like to try and experiment with. I tried kale once before but was not a fan but decided to grab a huge bag yesterday and try it out again. The plan for dinner is to saute ground turkey breast with Badia, pour in a few cans of fire roasted diced tomatoes and finish with a hefty dose of kale. Fingers crossed, I think I'm destined to like kale but need to find my kale groove. How long does this stuff keep in the fridge? It seems pretty hardy.

                                                                                                                                                                                                                                                                            19 Replies
                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              My CSA kale would keep for upwards of over a week or more. Sometimes a leaf or two would have to be discarded, but it hung around....and got added to the following week.

                                                                                                                                                                                                                                                                              What kind of kale did you get? I've found the curly ale seems to last longer than the flatter-leafed kale with curly edges (lacinato or dino kale).

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                It's the curly kale not the lumpy bumpy.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  You should be fine for more than a week.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    If you need more ideas, kale is also great chopped finely and stirred into soup with potatoes and/or white beans and sausage.

                                                                                                                                                                                                                                                                                    Here's one recipe you could try:

                                                                                                                                                                                                                                                                                    Caldo Verde

                                                                                                                                                                                                                                                                                    olive oil
                                                                                                                                                                                                                                                                                    4 oz. of Spanish (hard) chorizo, small dice, kielbasa, or bacon (if you substitute bacon, add 1/2 tsp. smoked paprika)
                                                                                                                                                                                                                                                                                    4-5 large potatoes, scrubbed and cubed
                                                                                                                                                                                                                                                                                    2 onions, small dice
                                                                                                                                                                                                                                                                                    4 cloves garlic, minced
                                                                                                                                                                                                                                                                                    1/2 c. white wine
                                                                                                                                                                                                                                                                                    1 box chicken broth
                                                                                                                                                                                                                                                                                    1 1/2 cubes vegetable or chicken bullion, crushed or tsp. of Better Than Bullion (optional)
                                                                                                                                                                                                                                                                                    large bunch of kale, washed and stemmed (discard stems)
                                                                                                                                                                                                                                                                                    3 bay leaves
                                                                                                                                                                                                                                                                                    red pepper flake
                                                                                                                                                                                                                                                                                    salt, pepper, seasoned salt, splash of Maggi or soy sauce to taste
                                                                                                                                                                                                                                                                                    approx. 4 c. hot water

                                                                                                                                                                                                                                                                                    In a large pot, saute the chorizo in a few Tbsp. olive oil until the fat renders and the sausage begins to crisp. Remove to a small bowl with a slotted spoon and set aside. Over medium heat, saute the onion in the drippings, then add the garlic and potato and cook until lightly golden, stirring often to prevent sticking. Deglaze with the white wine and box of broth, scraping up the brown bits; bring to a simmer and cover until potatoes are tender. While the potatoes are simmering, chiffonnade the kale (layer several leaves and roll up tightly into cigars, slice very thinly, then cut crosswise a few times). Set kale aside.

                                                                                                                                                                                                                                                                                    When potatoes are fork tender, fish out the bay leaves and puree half of the potatoes. Coarsely mash the remaining potatoes in the pot before adding back the puree. Add the hot water and the bullion/BTB to the pot and stir in the kale and chorizo. Season to taste and simmer until the kale is tender and the flavors blend. (Beware of over-salting, as the chorizo is salty). Serve with crusty bread.

                                                                                                                                                                                                                                                                                    >I also make a soup based on celery, onion, and carrots, chicken broth, bay leaves, rosemary, parsley, cubed kielbasa or smoked sausage, drained canned white beans (prefer Cannelini or Great Northern), and chopped kale. Diced tomatoes (canned or fresh) optional. Sorry I don't have an exact recipe, but someone with your cooking chops should have no problem winging it. You can also substitute browned loose sweet or spicy Italian sausage for the kielbasa and add cubed potato.

                                                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                                                  Sorry people are staring but that comment from your boss is really funny!

                                                                                                                                                                                                                                                                                  Kale keeps pretty well. When I was overrun with the stuff from the CSA last year I book marked this site. Has some good tips on storing greens.


                                                                                                                                                                                                                                                                                  Have you tried kale chips? I can eat a whole bag in one sitting and so can my son. Of course I like them liberally sprinkled with salt so that might not be good for you right now.

                                                                                                                                                                                                                                                                                  Kale is also great in frittatas and stirred into hearty bean soups. My favorite is Portuguese Kale soup. Also if you do smoothies kale is nice addition.

                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                    Agree with using the kale in soups. There are several containers of sausage & kale soup in the downstairs freezer.

                                                                                                                                                                                                                                                                                    I also chopped up enough to fill 2 gallon bags and about 7-8 quart-sized Ziploc vacuum sealer bags, and sucked the air out of them and tossed them in the freezer. Worked quite well when I used a couple of bags last week for sauteed kale and garlic.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      Agree. I froze a bunch when I was overrun and unlike spinach it didn't get all waterlogged when defrosted. It held up pretty well.

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        Oh great, no need to blanch before freezing?

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Nope. I didn't wash it either. Figured I'd do that after defrosting, and it worked out quite well.

                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                          I tried them last time and wasn't a fan but perhaps I should give them another shot. I read different approaches in terms of temperature. Do you have a method you prefer?

                                                                                                                                                                                                                                                                                          I'm not even sure if the salt matters anymore. I'm staying pretty low sodium but as long as I'm not gorging on Chinese food they aren't sure if salt intake will really make a huge difference.

                                                                                                                                                                                                                                                                                          Thanks for all the great ideas. I'm roasting a turkey today for deli meat so of course the stock pot will be simmering tonight and I'll be enjoying soup all week.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            I use Smitten Kitchens recipe which is basically to tear the kale into large pieces and toss with olive oil. Spread the leaves in a single layer on a cookie sheet, sprinkle with salt and bake at 300 degrees. They recommend baking for 20 minutes but I find that it varies a lot so you need to keep an eye on them.

                                                                                                                                                                                                                                                                                            I just checked their site and I completely forgot about the kale/parm dusted popcorn! I need to make that again soon. Really good.


                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                              Hmm I adore popcorn and that idea is brilliant! I've sprinkled it with kelp seasoning and roasted seaweed which are both delicious!

                                                                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                                                                          You just can't seem to catch a break.
                                                                                                                                                                                                                                                                                          What new veg did you get, or was kale it? I am loving the sound of dinner.

                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                            It's OK, I'm learning to deal with it I guess, same water retention as last week and the 2 weeks prior but this week I can walk!! Woot!! It's all about the little things for me these days. I'm fine in the safe confines of my house, but venturing into the world has become quite annoying. I'm not much for small talk which I've noticed often includes comments about others' appearances. I've always made it a point to not make unsolicited comments about external appearances because I know how it feels growing up with a very disabled mother and realize that you can never predict how someone will interpret your comment. Even if you tell someone they look good and have lost weight, they can interpret that as negative so I just avoid comments of that nature. My parents always joke that people think they can say anything to me and believe it's because they know that I'm the type to just smile as if it's OK :)

                                                                                                                                                                                                                                                                                            The new veggie grab bag includes kale, celeriac, turnip greens, acorn squash and green lentils. I'm lost in a world of things I have no idea what to do with :) The new year always brings a new sense of adventure in most aspects of my life. I'm usually a gym rat but every January I start a heavy weightlifting strength program and also seem to become interested in trying new thing in the kitchen as well.

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Wow. That is some grab bag. I have to agree with everyone upthread that said use the kale in soup. I love it in a soup. And I think acorn squash is best very simple with salt pepper and olive oil brushed on the inside and roasted in the oven til soft and mashed with butter. I like turnip greens cooked just like collards. And I can't help with green lentils. Sorry.

                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                Thanks for the ideas. I also bought collard greens because I've been jonesin' for them since I finished off the New Year's pot. I planned to cook them along with the turnips as you suggested and freeze in portions for a quick fix.

                                                                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Woohoo, I loved the kale. I often read that it's bitter, but I didn't taste any of that though I am a fan of other cruciferous vegetables so probably makes sense. there was a bit of chew but I didn't mind it, though I can imagine SO would so will have to remember that in the future. It really bulked up the meal which was nice, doesn't disappear to nothing like spinach. I'm looking forward to trying it out for the next few days.

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Glad you liked it! Very pretty looking plate.

                                                                                                                                                                                                                                                                                          3. Tonight is movie night with some good friends. I rented Blue Jasmine which I really wanted to see in the theatre but never was able to make it.

                                                                                                                                                                                                                                                                                            Dinner will be my version of Hazan's butter/onion tomato sauce along with homemade meatballs. I am excited for the meatballs as I have some really great looking ground pork from the pig farm. I plan on using that along with ground beef, lots of oregano, basil, sautéed onions and Romano cheese. I am going to make some foccacia too along with mixed green salad. A couple of nice bottles of red wine will be opened too.

                                                                                                                                                                                                                                                                                            Fldhkybnva post about kale reminded me about kale and parmesan dusted popcorn so that will definitely be on the menu too!

                                                                                                                                                                                                                                                                                            Is there anything better than spending the evening with good friends??

                                                                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                              very nice! enjoy the movie - she's brilliant in it.

                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                Lovely! What's your version of the sauce?

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  I use 2 cans of tomatoes to one stick of butter and I let it simmer much, much longer than she recommends, basically until the onion falls apart. I don't throw away the onion either, I use my stick blender to puree the tomatoes and onions together. It turns the sauce a lovely pale red color and creates a really smooth texture. Its the perfect foil for highly spiced meatballs. My house smells heavenly right now! :)

                                                                                                                                                                                                                                                                                                2. re: foodieX2

                                                                                                                                                                                                                                                                                                  Great dinner, and enjoy the movie.

                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                    Jealous of your film pic! I love your sauce recipe- channeling Pioneer Woman with that stick of butter!

                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                        I wanted to see Blue Jasmine too, and I actually got to the theatre with a friend, and we no sooner had our fannies in the seat when the manager came in to announce that the projector was broken and they would not be able to show the film. Never got back. It goes on PPV next week, and I'll likely catch it then.

                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                          Ugh, how disappointing. Hopefully you went out for drinks and dinner instead!

                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                            It was an afternoon movie, so we went for coffee. Would rather have seen the movie though!

                                                                                                                                                                                                                                                                                                      2. WFD is the cover recipe of Food Network Magazine- a meatball and tortellini soup (more of a stew if you ask me).
                                                                                                                                                                                                                                                                                                        The inspiration is 1. It's snowing so lets eat what we have on hand 2. a great photo 3. the recipe not only appeals but only involves minimal freezer diving. Oh yeah and 4. it supposedly rings in at 499 calories(why don't they just say 500?) To offset hunger pangs I'm making my doctored version of TJ's cornbread with scallions and gruyere/cheddar which bumps up the fat and calorie counts to more acceptable levels. Butter will figure heavily on the final square.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. It doesn't get really cold in Florida and it's freezing to me so I plan on making some warm homey meals

                                                                                                                                                                                                                                                                                                          Today we are making Smoked Chicken and white bean chili

                                                                                                                                                                                                                                                                                                          Kielbasa with peppers and onions side of home made baked Mac & Cheese and a side of broccoli

                                                                                                                                                                                                                                                                                                          French Onion Soup, Salad, Grilled Steak, Baked Potato

                                                                                                                                                                                                                                                                                                          Tex Mex Enchiladas

                                                                                                                                                                                                                                                                                                          Bison Meatloaf with garlic mashed potatoes, and green beans

                                                                                                                                                                                                                                                                                                          Shepards pie and a big pint of Guinness

                                                                                                                                                                                                                                                                                                          Lasagna with side salad and wine

                                                                                                                                                                                                                                                                                                          I'm thinking an apple strudel, baklava, chocolate cake or pie

                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                            1. re: Sandwich_Sister

                                                                                                                                                                                                                                                                                                              Wow, that's a lot of food! You must have a large family -- or are you throwing a dinner party?