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What's for Dinner #269 - It's Just Messy Outside Edition [through Jan. 24, 2014]

Almost everywhere in the U.S. - snow and ice in the North and Northeast, wildfires and drought in California. Wish we could send some of our moisture to the West Coast!

But we keep on cookin', right? What's going on in your kitchen?

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  1. I'm thinking either shrimp and grits or peroshkis tonight. We did cake pops for breakfast. Lol.

    5 Replies
    1. re: tzurriz

      we're going out for dinner tonight and i'm having shrimp and grits!

      1. re: tzurriz

        Shrimp and grits get my vote.

        I prefer 'em for breakfast or lunch but I would never turn them down.

        1. re: tzurriz

          Both sound delicious tzurriz (love the alias btw)

          1. re: acssss

            Thank you. I made shrimp and grits tonight. So Wednesday will be peroshkis. We always go to the Asian buffet (sushi, pho, "chinese", etc) after swimming lessons on Tuesday because the kids are ravenous.

        2. As for me, I'm home today - at least part of the day. The old dinette set is out of the house, and this weekend, the dining room floor will get dry and wet-Swiffered and then polished with Liquid Gold or whatever floor polish I have under the sink. (That ought to be fun with two cats who will want to investigate!)

          In an hour or so, I get to go to the dentist for the afternoon to get that tooth crowned. Lucky me. No idea how sore my jaw/mouth will be, so there's leftovers - my choice of the chicken with mushroom cream sauce, or pulled pork sandwiches. Or soft scrambled eggs, if need be.

          8 Replies
          1. re: LindaWhit

            Good luck at the dentist. I might steal your idea for dinner, the chicken with mushroom cream sauce sounds great.

            1. re: LindaWhit

              Aw, hope you don't have too much pain. But maybe you can eat while you are still a little numb. Then you can have anything you want! Good luck.

              1. re: LindaWhit

                How are you holding up Linda? Will it be the chicken or the scrambled eggs?

                  1. re: LindaWhit

                    I survived, Chicken Heart that I am. :-) (Anyone remember that Bill Cosby sketch?)

                    I got home at 5:00 pm (had to go to BJ's Wholesale Club for kitchen supplies for work before I came home). On the drive home, the numbness from the 2 shots of Novocaine was wearing off and I was *not* comfortable. I was concerned the pain would last, so I took 3 Advil. After about a half hour, the pain subsided.

                    My jaw and the right side of my mouth is still a little achy, and I chose to only chew on the other side of my mouth, just in case. And fieldhawk, I went with the chicken with mushroom cream sauce leftovers. :-)

                    1. re: LindaWhit

                      Light the sofa on fire & get out the jello.

                    2. Last night we ordered in pizza and made a salad with Romaine and butter lettuce, radicchio, walnuts, craisins, blue cheese crumbles, and maple balsamic vinaigrette. I had leftover chicken adobo, slaw, and rice as a late lunch.

                      Tonight we're having a steak labeled "marinate" (I forget what it is, probably a top round "steak" or something?). I'm going to follow the instructions and give it a good soak in a good-quality bottled teriyaki and some leftover scallion-ginger-soy dipping sauce before searing and slicing thin. Sides will be whatever I can dig up from the fridge, TBD. Probably also some TJ's canned corn, which linguafood often raves about.

                      2 Replies
                      1. re: ChristinaMason

                        I think I've decided: sides will be corn with miso butter, roasted brussel sprouts, and leftover buttered snow peas and a tiny bit of leftover rice.

                        1. re: ChristinaMason

                          snow peas went missing (hope I don't find the container of them "misfiled" in a drawer or cabinet next week)...steaks were overdone (poor DH, hard to avoid with that cut)...corn with miso butter and rice were good at least. no sprouts. :)

                      2. Cheeseburgers, frozen French fries, and some frozen green vegetable. Going easy tonight.

                        3 Replies
                        1. re: Njchicaa

                          Easy, but good. Can't beat a good cheeseburger.

                          1. re: LindaWhit

                            Ditto. Great cheeseburgers with TJ's frozen oven fries (and occasionally a spinach salad, but often not) are one of our most favorite dinners.

                          2. re: Njchicaa

                            I had cheeseburgers and tots last night. Can't go wrong.

                          3. Today I had butternut squash and spinach lasagna rolls scheduled, but I've pushed it back yet again.... I don't know why I'm so scared to try it. :/

                            I'll be making pasta with browned Brussels sprouts tonight. Recipe calls for cavatappi, but I don't feel like going to the store so I will be whatever I have in the house. Radiatore, I think.

                            3 Replies
                            1. re: Kontxesi

                              Courage, Grasshopper. The lasagna rolls cannot hurt you.

                              To control the mess, I put each cooked lasagna noodle on a jelly roll pan, spread the filling, rolled and put in a 8x8 pan with the seam-side down.

                              1. re: Kontxesi

                                Yes do it! I love lasagna rolls... built-in portion control.

                                1. re: juliejulez

                                  They're scheduled for tonight! We'll see what happens! :D

                              2. I wanted to make a black bean soup, but I don't have any dried. I've never used canned ones for this, but I might try it. I have everything else I need, and I don't feel like going to the store.

                                Soup. I'm feeling soup.

                                8 Replies
                                1. re: roxlet

                                  Are the boys still enjoying the CA weather, rox?

                                  1. re: LindaWhit

                                    Absolutely, except that my son had a severe leg cramp yesterday at match ball, and wound up losing the semifinal match. He's super bummed out today.

                                        1. re: roxlet

                                          Hey roxlet, go for the canned beanies, I think you will be happy. I don't find a huge difference, except in cost of course, and opening the tins is so quick and easy :-).

                                          Yesterday for lunch I had leftover French bistro food, cassoulet WITH PORK BELLY, and a medallion of beef bourguinon. Dang. Last night WFD was Mum's Bolognese sauce (with 2 cups of wine in it, heh heh) on three different kinds of pasta, as everyone is avoiding this or that in carbs. It was rather amusing stickhandling the pots as all three took varying amounts of time to cook.

                                          Tonight a big arugula salad I think as the SO is still away on business and I needs me some greens.

                                          1. re: roxlet

                                            Me too! I'm so glad I finally made stock yesterday and now have 6 quarts to use up. I've used canned black beans in soup before and it was just as good.

                                          2. Sunny here in DC and 48 degrees. Warmest day of the week, they say.

                                            Last night, crock pot sloppy joes while watching the 49ers die. Tonight, grilled chicken thighs, cilantro noodles and grilled pineapple. Nice to have a day off with little on the agenda.

                                            1. I made pork coddled in olive oil from Wolfert's Slow Mediterranean cook book. It was good over the white beans. Then it was good in tacos with the arugula and vinegared red onions.

                                              And the recovered olive oil+lard has been flavoring things in my kitchen for a week. Like last night, broccoli, cut up and sauteed in the oil+lard, then I added 2 TBSP of vinegar-bbq sauce and put a lid on it to let it steam a bit.

                                              I like it when stuff from recipes I made earlier in the week or month are useful and good and provide a shortcut later on.

                                              1. It's beautiful here in CO! :) No clouds and mid-40s... not too bad.

                                                Tonight's dinner is a "spicy thai beef" dish I made from skinnytaste awhile back. It had a good start, so this time I'll be making it with some tweaks... more spice to start! It's ground beef and rice and thai-style seasonings. Quick and easy since I'll need to make it before I take SO to the airport and eat it afterwards.

                                                3 Replies
                                                  1. re: juliejulez

                                                    Nice. Was just in your neck of the woods visiting friends this weekend. Insanely good weather for Garden of the Gods on Saturday.

                                                  2. Macaroni cheese, courgettes & bacon - a Delia Smith recipe that's been our normal mac & cheese since the late 1980s

                                                    1. Monday has been macaroni day at Casa G & G since forever and tonight will be a spicy simple sauce with diced pancetta, garlic, peperoncini, dried oregano, Pomi chopped tomatoes, S & P, fresh basil at the finish, grated Romano over top each serving. Tossed salad after. No bread. I don't serve bread with macaroni.

                                                      1 Reply
                                                      1. We're up in Maine for the weekend. Last night we did a fabulous spread: lamb stew, cucumber salad in a dill dressing, and green beans with lemon and herbs. For dessert, ginger cardamom gelato. So much Barolo, so much scotch, so much fun.

                                                        3 Replies
                                                          1. re: gini

                                                            Is that gelato homemade? If so, do you have a recipe?

                                                          2. It is sunny here in Washington state. Yesterday was football Sunday so didn't cook anything ( Seahawks going to the Super Bowl!).

                                                            So, today I am making some mapo tofu for tonight's dinner, then some cauliflower curry, a few salad dressings and soups, maybe a lentil salad or soba noodle salad for the weekdays "bistro nights". Makes the weeknight dinners so much smoother when I do my weekend prep.

                                                            11 Replies
                                                            1. re: sedimental

                                                              Do you have any favorite lentil salads? I picked up a bag of green lentils this past weekend and am looking for ways to use them.

                                                              1. re: fldhkybnva

                                                                Well, not really. I only started making lentils into salads last year.
                                                                I made the " best lentil salad" from mynewroots blog last year. It is full of capers, currants and onion. I liked it, but was not convinced it is really worth making all the time. I was glad to make it because it gave me a chance to see what flavors I prefer in a cold lentil salad. So, you might try it.

                                                                I typically cook up the lentils al dente. Then add in veg from the fridge, mix with a dressing and sometimes add extra spices and maybe a bit of farmer or mild feta cheese.

                                                                There are several ingredients I really like with lentil salads (not all at the same time of course): diced tomato, pomegranate seeds, farmer cheese, allspice, maple/mustard or honey balsamic dressings, and artichokes.

                                                                I take a scoop and top a handful of mixed greens with them for a simple accompaniment to a roasted meat.

                                                                I like them at room temp best, so they are nice to take for lunch.

                                                                I am still playing with them myself :)

                                                                1. re: sedimental

                                                                  Great, thanks. I really like them so far. They are a great way to bulk up meals especially as they have a really great net carb ratio for a low carb-er like me.

                                                                2. re: fldhkybnva

                                                                  This ottolenghi one i keep making over and over- the bitter greens and walnuts all go together so well and holds up well in the fridge.
                                                                  http://www.theguardian.com/lifeandsty...

                                                                  1. re: fldhkybnva

                                                                    my absolute fave: a lemony dijon and minced shallot vinaigrette, sliced avos, sliced hard boiled eggs, arugula, all gently tossed together with the lentils. serve at room temp. absolutely fab - don't skimp on the lemon juice or shallots in the dressing!

                                                                        1. re: roxlet

                                                                          thanks, gals - it gets raves at picnics/parties, etc.

                                                                        1. re: roxlet

                                                                          HA! Great minds and all. Saw that posted on FB and was going to link it here in the lentil salad discussion.

                                                                          Beat me to it, rox :-)

                                                                    1. It's freakin' freezin' here, and we'd rather not leave the house again after coming home from our workout later, so we decided against trying the new ramen place in town tonight.

                                                                      Instead, I picked up two salmon filets that will get baked in the oven, with which spices/treatment is up in the air -- I'd be more than open for suggestions. At the moment, I'm thinking of a maple/cumin somethingsomething glaze, which doesn't account for much.....

                                                                      Side will be German cuke salad & sautéed leeks -- it was going to be spinach, which my man would prefer, but since he decided to throw the frozen cut leeks from TJ's into the crisper instead of the freezer, it's WFD. Tough titties, my dear :-P

                                                                      Tomorrow might either be the ramen place or chicken thighs piccata with fennel, pomegranate & blue cheese salad.

                                                                      4 Replies
                                                                      1. re: linguafood

                                                                        I would use the cucumbers with some fresh dill and cream for a topping for salmon. Yum!

                                                                        1. re: Njchicaa

                                                                          That's almost what I'm planning on doing, though the dill will be dried, and the cream part will likely be a mix of 2% Fage & some leftover heavy cream I have sittin' around in the fridge.

                                                                          But it will be served in "proper" salad bowls.

                                                                          Honestly I could eat that stuff 3 times a week, but my man's just not a cuke guy. Or a salmon guy. Remind me again why we're married? '-D

                                                                          1. re: linguafood

                                                                            'Cause he's good in the sack?

                                                                            Love the dill and Greek yogurt combo.

                                                                      2. my single girl dinner for tonight....sloppy joe from the freezer piled into frito scoops with a forkful of kimchee on top. yummmmm!

                                                                        1 Reply
                                                                        1. re: nojunk

                                                                          Wow, some combination! Kimchee is one of my favorite foods. My parents joke that I must have been Korean in a former life because I must eat it at least twice a day.

                                                                        2. We took a road trip to Karl's Sausage Kitchen today, it's about 45 minutes away, and had a wonderful lunch. To start we shared a couple of their warm pretzels. I could have made those my meal! I had a thick ham sandwich with moosebacher cheese and apple butter on rye. The boy had a roll with Nutella and then a knockworst. My husband had viener schnitzel (sp) with spaetzle and sauerkraut.

                                                                          We stocked up in the market too so tonight's dinner will be weisswurst, apple sauce and their sauerkraut. I am going to try my hand at homemade spaetzle too. I don't have one of those spaetzle thingies but I read that a you can use a colander. Wish me luck!

                                                                          4 Replies
                                                                          1. re: foodieX2

                                                                            I need to find my way to that Kitchen, it sounds like a heart-stopping delight!

                                                                            1. re: foodieX2

                                                                              I've seen that colander trick and wondered if I could manage. Somehow I think I'd end up with some really misshapen spaetzle, or more realistically, a colander full of mushed dough.

                                                                              Let us know how it goes if you try it!

                                                                              1. re: foodieX2

                                                                                Yum! I love their weisswurst! I am due for a trip there very soon....

                                                                                1. re: foodieX2

                                                                                  Dinner came out great. Their weisswurst really are good! The spaetzle was a hot mess but still tasted good. After the boil (and colander that looks worse for wear), I tossed them in a CI pan with butter, cream, nutmeg and sage. My son declared them "very good but not as good as Karl's". He also asked if we could make the drive every weekend, lol.

                                                                                  All said spaetzle is amazingly easy, think it might be worth buying a spaetzle thingy!

                                                                                2. I've been craving salmon cakes so that's WFD, made with homemade mayo, a little shallot, celery and carrot. A salad of shaved fennel, beets and orange segments will be dressed with a lemon vinagrette. I'm looking forward to dinner.

                                                                                  Oh! And avocado- MIL gave us a dozen or so from one of her client's trees over the weekend and they're all going to be ripe soon!

                                                                                  7 Replies
                                                                                  1. re: weezieduzzit

                                                                                    Do you add any other binder to the cakes? You might be using fresh salmon but I must admit while I love fresh salmon, I have a weak spot for canned salmon as well.

                                                                                    1. re: fldhkybnva

                                                                                      I use egg but no bread crumbs. I will, occasionally, dredge them in almond meal that I seasoned with s&p and spices if I want crunch

                                                                                      1. re: weezieduzzit

                                                                                        Sounds like how I make crab cakes which are very delicate without much carb binder.

                                                                                    2. re: weezieduzzit

                                                                                      Change of plans, it seems someone didn't unload the dishwasher so I can't finish cleaning the kitchen. Looks like that someone will be picking up Indian food on his way home.

                                                                                      1. re: weezieduzzit

                                                                                        Blargh, I hate when that happens. It's happening a lot around here these days unfortunately. The darn thing is not washing thoroughly and I've been troubleshooting nearly twice a day...driving me crazy! Enjoy the Indian.

                                                                                        1. re: weezieduzzit

                                                                                          You are like me. I absolutely cannot cook if the kitchen isn't clean.

                                                                                      2. Temperatures are dropping, snow is in the forecast, old man winter is about to reclaim his rightful place.

                                                                                        Braised veal shanks are up tonight. Deb began the process Sunday and we'll reap the benefits tonight. She followed Marcella Hazan's osso buco instructions: "That's the only way to do it," she said.

                                                                                        There will be pesto pasta as a side, a Chianti Classico to wash things down.

                                                                                        13 Replies
                                                                                        1. re: steve h.

                                                                                          I must put braised veal shanks on the menu soon. My meat lady at the market actually sells them at a reasonable price.

                                                                                          What's on the plasma?

                                                                                          1. re: ludmilasdaughter

                                                                                            Up!

                                                                                            It's a three-blubber movie. We'll move on to serious English drama when the snows start falling.

                                                                                              1. re: ludmilasdaughter

                                                                                                I like the movie. It's sensitive, sweet, not maudlin. It's a kick in the butt for old folk to get busy, kick ass and give back to the community. Not a bad message. It's also a pushback to political correctness.

                                                                                              1. re: steve h.

                                                                                                My butcher has pork shanks cheap every so often and I keep meaning to pull the trigger. Nice dinner. And thanks for making me have chicken picatta for lunch Sunday.

                                                                                                  1. re: rjbh20

                                                                                                    Oh....me, me. Why must you tease me?

                                                                                                1. re: steve h.

                                                                                                  Veal shank, pesto pasta, red wine. The marrow was a bonus.

                                                                                                   
                                                                                                      1. re: steve h.

                                                                                                        Next time my butcher has pork shanks that I can afford, I am in.

                                                                                                    1. It's seasonably warm today but snow is on the way. I'm stealing LindaWhit's idea for dinner -chicken (turkey) breasts with mushroom cream sauce. Turkey will be seasoned with Penzey's Bavarian mix (crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage) and topped with a mix of king oyster and crimini mushrooms sauteed in olive oil and finished with sherry wine and creme fraiche.

                                                                                                      3 Replies
                                                                                                      1. re: fldhkybnva

                                                                                                        Two important omissions - there will be pan fried bacon and bacon grease mixed into those mushrooms and braised collard greens with smoked turkey wings on the side.

                                                                                                        1. re: fldhkybnva

                                                                                                          I was wondering if your bloating/water retention might be related to your diet? It seems very MSG/salt heavy in general... but hey -- you're the doc '-D

                                                                                                        2. re: fldhkybnva

                                                                                                          Damn girl. That sounds good. I have to try that spice mix. That is right up my alley.

                                                                                                        3. WFD tonight will either be leftover mustard-braised cabbage with a Nueske's bratwurst OR bacon-kimchee fried rice with baby bok choy. Depends what I'm feeling when I walk in the door.

                                                                                                          1. Yesterday i made a big batch of sweet potato black bean chili (with veggies and smoked paprika) yet only had a small mug since i had a late lunch out with friends.
                                                                                                            Tonight i'll have it over fresh greens (spinach arugala mix that will wilt) and sprinkle crushed peanuts ontop. A small glass of rioja with it.

                                                                                                            3 Replies
                                                                                                            1. re: Ttrockwood

                                                                                                              The chili sounds tasty, do you have a recipe to share?

                                                                                                              1. re: fldhkybnva

                                                                                                                It was even better tonight! I (almost) followed this recipe- i doubled the carrots, and used my smoked paprika instead of the chipotle since that's what i had.
                                                                                                                http://www.ambitiouskitchen.com/2012/...

                                                                                                            2. Man o man it's getting cold out there! Not supposed to get out of the single digits for most of this week.

                                                                                                              Had a good few days of eating. On Saturday my mom came over to make her famous Uzbeki pilaf. I have no idea what possessed her, but this woman who has been making this pilaf for close to 50 years of her life, decided to purchase basmati rice. Even she admitted she had no idea what got into her head. Well, the basmati didn't hold up well, but the end result was surprisingly good anyways. Almost like a lamb "risotto."

                                                                                                              Yesterday I made a beautiful braised chuck roast, served with mashed potatoes, I made sure to make enough so that we can have shepherd's pie later in the week.

                                                                                                              Tonight is chicken noodle soup that a friend graciously gifted us with. Toasted baguette with garlic and a schmear of ricotta to accompany.

                                                                                                              Red's already in my glass.

                                                                                                              3 Replies
                                                                                                              1. re: ludmilasdaughter

                                                                                                                Uzbeki pilaf. Now there's a dish you don't hear about every day! What's in it?

                                                                                                                1. re: roxlet

                                                                                                                  This recipe is very similar to my mothers:
                                                                                                                  Some differences:
                                                                                                                  - My mom likes to use bone in leg of lamb, then she cuts all of the meat from it, and adds the bone in for extra flavor
                                                                                                                  - We use a bit more carrots, maybe 5 or 6
                                                                                                                  - Out of all of the spices listed, my mom only uses coriander. You really want the flavor of the lamb, carrots, garlic and onions to shine.
                                                                                                                  - It's funny that this recipe calls for basmati, because as I mentioned, it didn't turn out the way it usually does when my mom used it.

                                                                                                                  My mom grew up in Georgia, Russia. The foods in that region tend to be very similar.

                                                                                                                  1. re: ludmilasdaughter

                                                                                                                    The link doesn't seem to be to a recipe...

                                                                                                              2. This week is a parade of leftovers at our house and I'm glad because the temps are going down. Tonight is pasta with capers and other pantry items. The man is thawing out some more Italian sausages for an appropriate meat content. Swiss chard will be the veg.

                                                                                                                4 Replies
                                                                                                                1. re: Berheenia

                                                                                                                  ooh I love swiss chard! Our supermarket has had some that look rather wilted, so it's been a while since I've had a nice swiss chard side dish. Jealous!

                                                                                                                  1. re: acssss

                                                                                                                    Me too, thanks for the reminder Berheenia! There really are just too many good foods to be had, I can't keep track of them all. We've been on a spinach kick lately, guess I'll be buying swiss chard tomorrow.

                                                                                                                    1. re: fldhkybnva

                                                                                                                      It was Trader Joe's Chard of Many Colors. It's pre-chopped in a bag. I like the prep they suggest in the bag with evoo, garlic and veggie broth.

                                                                                                                      1. re: Berheenia

                                                                                                                        Oh perfect! I actually buy it less often than other greens because at Wegmans it's in bundles and I hate it taking up so much fridge space. I'll look for it this week.

                                                                                                                2. We're having Jansgiving today for dinner tonight. I had a 17 lb turkey in the freezer taking up room that had to come out, and it's in the final stretch of roasting in the oven now. Made stock yesterday for the gravy, fresh cranberry sauce earlier today. About to start the mashed potatoes now, made with a ridiculous amount of butter. A ridiculous amount of food for two people, but looking forward to leftovers this week for lunches, along with other varied turkey dishes (tettrazini, in particular!) with the remains.

                                                                                                                  4 Replies
                                                                                                                  1. re: Michele72

                                                                                                                    I've come to realize that I really do love roast turkey no matter what time of year it is.

                                                                                                                    1. re: Gio

                                                                                                                      Me too! I roasted a turkey Friday just because...I love it!

                                                                                                                      1. re: Gio

                                                                                                                        I do love it too but 17 lbs is a lot of bird for two people!

                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                          Not in this house! Polished off a 19lber in 5 days here granted legs and wings went into the stock pot and we are turkey 3 times a day.

                                                                                                                    2. Weekend was a bust. We had a great time with friends but football games left me *#&$) and the Boston Chowda was horrible.

                                                                                                                      The cold/snow is back for the next coming days - so the dripping sound is back throughout our house so are the buckets in the sinks.
                                                                                                                      Dinner tonight is a huge pot of minestrone, a spicy penne all'arrabbiata, bruschetta and a tomato-caprese salad with pomegranates, because Lingua just taught me how to pound the seeds out of them :-)
                                                                                                                      (BTW Lingua husband thanks you as well!)

                                                                                                                      Have a warm and healthy evening!

                                                                                                                      3 Replies
                                                                                                                      1. re: acssss

                                                                                                                        You're welcome! Now you can whack 'em out just as fast as you can eat them :-)

                                                                                                                        1. re: linguafood

                                                                                                                          And it never hurts that beating the crap out of them with a wooden spoon is a huge stress reliever. And tasty. My bf's co worker grows them and sends me a bag every so often.

                                                                                                                        2. re: acssss

                                                                                                                          Is that the wooden spoon trick? I've tried that and the water method, but really I truly just love to pick them out with my fingers while making a mess of my t shirt :) I think I love it even more because it drives SO crazy.

                                                                                                                          1. re: suzigirl

                                                                                                                            This has to be in the best pictures of 2014 competition :)

                                                                                                                            1. re: fldhkybnva

                                                                                                                              Sweet, but more likely the worst of 2014.

                                                                                                                              1. re: suzigirl

                                                                                                                                It's great, I'm still trying to figure out what you did with those ingredients lol.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  Fried ham steak, scalloped potatoes and buttered carrots. Dinner...done.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Thanks for the reminder to pick up my favourite ham steaks. With just two of us, they're a nice way to get our ham on without tons of leftovers. I like a baked spud and steamed broncollis with mine :-).

                                                                                                                                    1. re: grayelf

                                                                                                                                      It is the best way to get some ham without being buried in it for a week with a whole ham.

                                                                                                                          2. The snow starts & temp drops here tomorrow evening (so they say). I just put a couple of rabbits in the slow cooker and have chicken thawing in preparation for a pot of Brunswick stew tomorrow.

                                                                                                                            Tonight, DF had baked chicken wings with a side of creamy celery & chicken flavored egg noodles and sautéed spinach with garlic. For my dinner, I had some butternut squash ravioli and some roasted butternut squash bisque in the freezer. They were thawed; ravioli simmered for a few minutes in water and the bisque reheated for a sauce.

                                                                                                                            The bisque was spooned onto the plate, then topped with ravioli & sautéed spinach and sprinkled with sage parmesan...so good!

                                                                                                                            I was going to post a pic of the ravioli but I don't see where we can do that anymore?

                                                                                                                            4 Replies
                                                                                                                              1. re: Cherylptw

                                                                                                                                Naive question - but how do you get the stripes in the pasta?

                                                                                                                                1. re: Frizzle

                                                                                                                                  Its store bought refrigerated pasta. Good question though...

                                                                                                                                2. re: Cherylptw

                                                                                                                                  I have a package of TJ lobster ravioli in the fridge that look exactly like that.

                                                                                                                              2. Mmmmmm...spicy, spicy,spicy mapo tofu with a ton of Szechuan peppercorns to be able to eat it! Wow. It was good. I am sure it will knock out the cold germ running through my house!
                                                                                                                                I posted this on the mapo tofu thread too. Chef Chen has a good base recipe.

                                                                                                                                 
                                                                                                                                1. It's tofu here too - our usual hot and sour recipe. I should try something different but after a week of bad sleep I'm auto-pilot today.

                                                                                                                                  1. Low on cooking ambition so spaghetti aglio e olio. Basically hot pasta tossed with hot garlicky peppery oil and fresh herbs. I haven't made that in so long I'd forgotten how much I like it. It's very light - more of an appetizer almost. That's fine I'll make sure to eat dessert.

                                                                                                                                    8 Replies
                                                                                                                                      1. re: ChrisOfStumptown

                                                                                                                                        I made that last night, then dumped a sh*t ton of grated cheese off heat and ate it with my fingers.

                                                                                                                                        1. re: nothingswrong

                                                                                                                                          I'm glad to hear you say that. It seems like pasta sauce discussions inevitably revolve around tomato, cream, and pesto. Those are great things but there other ways to do it, and I'm glad I'm not the only one. I wasn't feeling the cheese and didn't have any anyhow, so I doubled the herbs (basil and parsley) and didn't miss it.

                                                                                                                                          1. re: ChrisOfStumptown

                                                                                                                                            Oh, it's so good! I'd prefer it over a heavier/more complicated sauce any day. Olive oil, herbs, garlic. That's all you need.

                                                                                                                                            Sometimes some lemon zest is nice too. Or some veggies thrown in.

                                                                                                                                            I fully intended on not adding cheese, but as I was walking to sit down at the table to eat, I had to pass by the fridge and resistance was futile.

                                                                                                                                            I could eat that every single night and not tire of it.

                                                                                                                                        2. re: ChrisOfStumptown

                                                                                                                                          That is one of my all-time favorite dishes! So simple, and so delicious. I do admit to adding a LOT of freshly grated parm to my plate, though.

                                                                                                                                          When I'm feeling like rounding out the meal, I'll add a bunch of arugula or spinach to the pasta to wilt. I also like leaving the spaghetti in the frying pan untouched, so that it crisps up in the oil.

                                                                                                                                          1. re: TorontoJo

                                                                                                                                            How do you do the crispy noodle thing? I've cooked agilo olio two ways, one where you add the herbs to the oil and toss with pasta, and one where you add the pasta to a hot serving bowl and toss with oil and herbs. The toasted pasta sounds good but I can't picture it, can you tell me how to do it? Thanks in advance.

                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                              I slowly cook the garlic and red pepper flakes in the olive oil in a very large skillet, then add the spaghetti to the skillet and toss with the oil right in the skillet (non-stick is helpful here). Then I just let spaghetti sit, untouched in the skillet over medium heat for several minutes, until the bottom of the pasta pile is getting crispy. I then flip the whole mass of pasta over and let the other side crisp up. The spaghetti stays loose -- I'm not pressing it down into a cake or anything.

                                                                                                                                        3. OK, so there's harissa flavoured mutton sausages to be dealt with.

                                                                                                                                          Chunks of parsnip, sweet potato & celery are going to be tossed in oil, ground cumin and coriander and roasted for a bit. The sausages then go on top of the veggies. Later, chopped tomatoes, giant couscous and stock goes in along with a drizzle of honey. When it's ready, chopped parsley and a squeeze of lemon juice finish things off.

                                                                                                                                          New recipe, so who knows what it'll turn out like. But, hey, mutton sausages gotta be a good start

                                                                                                                                          4 Replies
                                                                                                                                          1. re: Harters

                                                                                                                                            The drizzle of honey is intriguing here.

                                                                                                                                            1. re: Gio

                                                                                                                                              I'm not sure about the honey either - there's already sweet in there with the sweet potato and the parsnip - but with a new recipe, we usually follow it slavishly (sort of).

                                                                                                                                            2. re: Harters

                                                                                                                                              does harissa flavoured mutton sausage taste anything like merguez?

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                MC

                                                                                                                                                Unfortunately not. The woman at the farmers market said it was only lightly flavoured with harissa. And she was right. Unfortunately. There was hardly a hint of it.

                                                                                                                                                Pleasant wnough dinner though but the recipe isnt a keeper.

                                                                                                                                                Now I do have some sausages described as merguez that I bought from a farm shop and I'm just hoping they are "proper" merguez.

                                                                                                                                            3. Snow day here even though nary a flake has yet been spotted. Schools, my office, all closed.

                                                                                                                                              This week I actually made a meal plan and did a big shop on Saturday so we're still going to have the planned asian pork in the crockpot. Along with mashed potatoes (request from the troops) and steamed green beans. Also may make spicy tofu soup for lunch as long as we're all here.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: tcamp

                                                                                                                                                Closed here too yet no snow. I'm at work...essential personnel they tell me :(

                                                                                                                                              2. Split pea soup - it's what for dinner. Well, kind of a beefed up SPS, or rather a hammed up SPS, because I'm using ham broth instead of chicken broth or water. Also, I'm including smoked paprika, leeks, parsnips, and a bit of left over steamed rice along with the usual carrots, onion, celery to compensate for not adding chopped ham.

                                                                                                                                                In fact, now that I read this back, I think I'll render some pancetta in the pot before adding the vegetables.

                                                                                                                                                3 Replies
                                                                                                                                                1. re: Gio

                                                                                                                                                  Sounds fab, Gio. There are few things in life than pancetta does not improve.

                                                                                                                                                  1. re: Gio

                                                                                                                                                    The soup was delicious. A little soupier than I thought it would be but with the ham broth and diced rendered pancetta there was a good meaty flavor. Had to eliminate the cooked rice because there was none leftover after all. No matter, this soup was plenty filling with all those diced vegetables.

                                                                                                                                                  2. The salmon filets were great -- thanks to CM's suggestion, I made an impromptu "blackening" seasoning and rubbed them all over with it. The creamed leeks were delicious, if a bit chewy, I wonder if they needed to be braised even longer. I pretty much ate most of the cuke salad, but that was a given.

                                                                                                                                                    As for tonight, we're still up in the air about whether we'll go and check out the new ramen place in town, or stay in & have chicken (thigh) piccata with fennel salad for dinner.

                                                                                                                                                    I'd love to *not* leave the house at all today -- got a shit-ton of work to do, as usual.... but also, my crappy cheap-ass mandoline is on its last legs here, and without it, that fennel salad ain't happening.

                                                                                                                                                    So I may just hafta get to BB&B and pick up an Oxo after all. Wah.

                                                                                                                                                    9 Replies
                                                                                                                                                    1. re: linguafood

                                                                                                                                                      My oxo mandoline is an awesome workhorse! The stabber/hand protector is obnoxious/useless, i just wear a glove

                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                        Good to know. Does it have a French fry setting, too? My old crappy one does (not that I make fries often enough to really, really care.....).

                                                                                                                                                      2. re: linguafood

                                                                                                                                                        We do not touch the Oxo unless we are totally alcohol free. There was an unfortunate incident one Christmas when Mr.Berheenia gave a tutorial on the new tool he had gifted me with after a few cocktails.. ahem,

                                                                                                                                                          1. re: Berheenia

                                                                                                                                                            Aí caramba. Well, I generally try to stay alcohol-free for most of the day and postpone any debauchery that possibly might lead to loss of limbs for after dinner :-D

                                                                                                                                                            Guess I'll hafta be reeeeeaaaaaal careful with that one, then.

                                                                                                                                                            It does, however, look like a lazy ramen night for us. I really want to try this new place, and they have a fairly large yakitori selection, too.

                                                                                                                                                            If only I could teletransport myself over there. Wah. Of course, I'll hafta dig us out of the snow first.

                                                                                                                                                            Happy fun times!

                                                                                                                                                            1. re: Berheenia

                                                                                                                                                              We have a great glove that you wear to prevent cuts and such when using a mandolin or even cutting up a lobster.

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                I love mine. Wearing a glove on one hand only makes me feel like Michael Jackson. Plus I still have all of my fingers.

                                                                                                                                                              2. re: Berheenia

                                                                                                                                                                I can't recommend using a kevlar glove enough! You can probably find them at Home Depot. If not, you can order the ones I got from Lee Valley:

                                                                                                                                                                http://www.leevalley.com/en/garden/pa...

                                                                                                                                                                Wearing one while using the mandoline means no worries about slicing any part of your hand off. And it means you don't have the use the guard, which are pretty useless and awkward on most mandolines.

                                                                                                                                                                1. re: TorontoJo

                                                                                                                                                                  Jo, you are a font of useful tips as usual. I tried one of those metal mesh gloves and it wasn't good for me. Off to Lee Valley I go!

                                                                                                                                                            2. I really don't mean to brag (ok maybe I do, living here is awesome) but... it's currently sunny and 61 degrees here in CO :) A trip to the dog park this afternoon is definitely in order.

                                                                                                                                                              Dinner tonight is maple chili glazed pork chops. The recipe was meant for medallions but what works for one works for the other. I'm also trying out a recipe for these chipotle sweet potato and zucchini fritters. They're baked instead of fried, so we'll see how they turn out, hopefully they don't suck.

                                                                                                                                                              10 Replies
                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                  Sure... using this one pretty much.. have one big zucchini and one big sweet potato to use. I'm also planning on squeezing the heck out of the grated zucchini to hopefully eliminate the "seepage" problem she's talking about. I'm also not going to do the mustard.

                                                                                                                                                                  http://www.averiecooks.com/2012/09/ba...

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    I think your instinct is right to get rid of some of the liquid. Maybe salt the grated veggies and let drain in a colander for about 30 min., then squeeze dry?

                                                                                                                                                                    I'm also wondering about the 1/4 c. of melted butter mixed into the batter. It might be better used to brush the tops of the patties and help them brown. You might also consider lightly dredging the patties in panko to make them crispier. If you're interested in upping the seasoning, some finely minced garlic/onion and chopped herbs (cilantro? chives?) would probably be good and play nicely with the chipotle. I guess you could test to see if the salt/seasoning level is right by pan-frying or microwaving a little bit to taste test before you form the whole batch into patties. I often do this with meatloaf and meatballs...

                                                                                                                                                                    ETA: if you're a crispy fiend like me, run the patties briefly under the broiler to add some nice brown toasty bits.

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      Those are some good ideas, especially about the butter and adding more herbs. I would do the panko too but I'm trying to keep the calories down.

                                                                                                                                                                      I knew about the zucchini because I frequently use it in my turkey meatloaf/meatballs, and so I know how much water can be squeezed out of it.

                                                                                                                                                                      This was one of those Pinterest recipes where I was mainly wooed by the photos, but I also really like sweet potato and zucchini, so I thought it seemed like an interesting way to use them, always looking for good ways to use those up other than just eating them plain roasted or whatever.

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        They sound good. Please let us know how they turn out. Chipotle and sweet potato go together nicely, and I imagine the zukes help lighten them up. Are you making any kind of dipping sauce? Maybe something with light sour cream?

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Not sure yet. Kind of just wanted to taste them by themselves then decide what I would like with it.

                                                                                                                                                                          I'm also hoping the baked version will reheat better than fried. This will make 8 of them and the most I could probably eat at a time is 2, so I'm thinking I can just pop back in the oven to reheat them.

                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                      Well they just turned out OK. I guess I was wrongly expecting them to be like fried fritters and they were, well, not so much. Never really got a good crust on them until I took them out and put them in a skillet, but after I did that, they were still kind of unpleasantly mushy on the inside. I squeezed the heck out of the zucchini both before and after letting them drain in a strainer. Squeezed the sweet potato too. Taste was good though, I used one of the chipotle rubs from Mexican Everyday as my seasoning (my cilantro looked rather sad). Maybe using breadcrumbs (vs flour) in the mixture really would be the way to go.

                                                                                                                                                                      One plus, brushing the butter on instead of mixing it in meant I used half the amount of butter, so the ended up only being slighty above 200 calories for 2 of the fritters.

                                                                                                                                                                      Also got lazy and didn't make the maple chili glaze, just used more of the chipotle rub to season the pork chop.

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        Bah, oh well. Doesn't sound like a total loss, at least. I admire your fortitude in trying new recipes!

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Thanks! I guess that's one advantage of SO traveling every week... I get to try out a lot of new stuff because it's only me having to eat it... if it's bad, I'm happy eating a peanut butter and honey sandwich if needed.

                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                            My DH has been the victim of many a cooking experiment. Luckily, he doesn't break easily :)

                                                                                                                                                                2. I thawed some large shrimp, which I'm planning on searing in butter and making a pan sauce with leeks, thyme, maybe shallots, sherry, cream, broth, a little garlic, paprika, and bay leaf. Sides will be acorn squash halves roasted with olive oil and warm spices and braised collard greens. Haven't decided exactly how I'll do the latter--my standard prep involves bacon and onion. Any suggestions?

                                                                                                                                                                  12 Replies
                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    I've been cooking collard greens all Winter but mostly in soups. However one way is to simply saute thinly sliced greens in EVOO (greens will still have some water left on the leaves after washing), with sliced garlic, crushed red pepper flakes, a little S & P (sometimes I add a couple of anchovies omitting the salt), and a glug of broth. Cover for a bit till they're wilted and tender, then uncover and reduce whatever liquid is left.

                                                                                                                                                                    1. re: Gio

                                                                                                                                                                      Thanks for the idea! I made a big pot of collards with smoked turkey and onions yesterday which is usually how I like them but nice to have other recipes and I love anchovies.

                                                                                                                                                                      1. re: Gio

                                                                                                                                                                        That sounds good, thanks for the tip. I think your suggestion goes better with the rest of the flavors in the meal. Discard the stems, yes?

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Yes, Christina. Discard stems. I do the roll stacked leaves like a cigar and slice them in thin ribbons thing.

                                                                                                                                                                          1. re: Gio

                                                                                                                                                                            Gio, we used your method for the greens and they turned out great. I used a little Aleppo chili in place of red pepper flakes.

                                                                                                                                                                            Turns out I had no sherry in the house, so I ended up making a marsala cream, leek, and mushroom sauce for the shrimp. DH went back for seconds after a hearty helping, so I guess he liked it. The acorn squash turned out esp. nice---I quartered one, pierced the flesh with a fork, and rubbed with a little butter, Chili 3000 powder, and Forward! (salt-less seasoned salt). They were drizzled with grade B maple syrup, sprinkled with S&P and hot paprika, and roasted until golden and crispy around the edges. DH ate the caramelized squash syrup off the parchment paper---"squoffee". LOL.

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              Oh.. whew. [mopping brow] Thanks for letting me/us know, Christina. You have no idea how I quiver & quake. The rest of your meal sounds wonderful! I love Aleppo pepper.

                                                                                                                                                                          2. re: Gio

                                                                                                                                                                            I love anything with anchovy, and I have most of a can left still. and a bag of greens! thanks for this.

                                                                                                                                                                          3. re: ChristinaMason

                                                                                                                                                                            Yes..onion and bacon; why mess with perfection?

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              I found this really simple recipe that i've been semi-following with all my greens lately. The olives and lemon combo is really great. So far i've loved it with kale, chard, and raddichio
                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                            2. Last night while baking my trusty yeasted coffee cake (a very long procedure), I mindlessly stuck a bunch of baby potatoes in the oven to roast and keep in the fridge.

                                                                                                                                                                              By the time they were done, the smell in the air rendered me powerless. Sprinkled with some extra salt and eaten with fingers.

                                                                                                                                                                              I am not ashamed. Dinner:

                                                                                                                                                                               
                                                                                                                                                                              12 Replies
                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                And I'm not ashamed to want those NOW!

                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                  :::elbowing roxlet aside::: I want some too!

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Me first, me first! And I'm not afraid to throw a tantrum!

                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                      I'll see your tantrum with a :::Veruca Salt foot stomp:::

                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                      Lol.

                                                                                                                                                                                      I've been grabbing bags of these baby yellows at a Fresh & Easy Express that opened down the street. $1.99 for a huge bag of them.

                                                                                                                                                                                      If you are ever in my 'hood, I will lay out a complete potato feast for you, complete with some mashed potato nachos!!!!!

                                                                                                                                                                                  2. re: nothingswrong

                                                                                                                                                                                    Did they taste like coffee cake?

                                                                                                                                                                                    (I am also glad to read that you are able to eat all these things. From your post on another board:

                                                                                                                                                                                    http://chowhound.chow.com/topics/931003

                                                                                                                                                                                    it sounded like you might not ever be able to eat anything again, save for some very specific things in very small portions. That is good news indeed!).

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Thank you! I am fighting tooth and nail. It's interesting, the stomach will fluctuate back and forth between not being able to eat at all without getting violently ill, and then tolerating food for a few days or a week.

                                                                                                                                                                                      I got some advice last week (during one of those awful 'everything-makes-me-sick' periods) to just enjoy the good stretches as much as possible, even if I'm still not able to eat normally. So! I'm doing just that.

                                                                                                                                                                                      Last night, eating potatoes and coffee cake and re-watching Breaking Bad on Netflix (from season 1), I was so overjoyed and content. Like it was palpable and I couldn't help but smile!

                                                                                                                                                                                      I love moments like that where you are suddenly so aware of how grateful you are.

                                                                                                                                                                                      Anyway, my doctors still don't want me eating, they want a feeding tube in. But I have been able to gain back 4 lbs in the last 2 weeks, so I am being a naughty patient and doing my own thing.

                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                        WOOHOO to the four pounds. The way I see it, every pound is an insurance policy for when you get sick. I got the same advice about just enjoying when you are feeling well and to try and not dote on your down time. It is all we can do.
                                                                                                                                                                                        On a food note, oh my damn to those potatoes. I would make a pig(as much as I can) out of myself.

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          Yes that's exactly how I think of it! An insurance policy! Gives me some room when I start feeling worse again. Pounds drop off of me verrrry quickly. One bad day and I'm down at least a pound. That's what happened around New Year's: had a bad week and lost almost 10 lbs!

                                                                                                                                                                                          I can really get down with potatoes. They are so easy on the stomach (not with the skin, but whatever). I remember reading this article years ago before I was in this situation about these kids with horrid gastrointestinal disorders who would literally only eat potatoes.

                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                            I have days when all I can take is chicken noodle from Campbells and Gatorade. I will try potatoes next time

                                                                                                                                                                                    2. As you say, way too warm and dry out here in the west..but still didn't want to do a lot of shopping because I'm going out of town Friday and need to empty the fridge a bit.

                                                                                                                                                                                      So dinner last night was improvised from stuff we had, but it was delicious, if I do say so myself! (and DH agreed, he suggested I send it to Sunset as one of their "reader recipes" for a quick and easy weekday vegetarian meal:

                                                                                                                                                                                      Anyway, I took two types of mushrooms and chopped them, along with half a jalapeno and a couple of cloves of garlic. I sautéed all that in a tablespoon each of butter and olive oil until the mushrooms were soft, and then added a splash of red wine, a bit of dried basil and oregano (fresh would work in summer; we grow and dry our own herbs), a touch of salt, ground pepper, and a splash of maple syrup (my favorite sweetener!). Then I threw in a 15 oz can of diced tomatoes (drained most of the juice) and let it cook down. I took cooked polenta (the type that comes in a package that looks like a sausage and you can slice), sliced it and pan-fried the slices. Just before they were done I sprinkled them with some grated asiago cheese, and covered the pan until the cheese melted. Then I poured the mushroom sauce over the cheesy polenta slices, made a spinach salad, poured some of the wine...and dinner! Yum!

                                                                                                                                                                                      1. Brrrrr. Trying to stay warm in SE Wisconsin. Tonight we're having a sirloin pork roast, potato pancakes and red cabbage. I don't typically make potato pancakes with mashed potatoes, but I have quite a bit leftover from last night's dinner that I'll be doing that this evening. I just wish I had some fresh parsley to add - I love it in the mashed variety - but I don't and I'm not dragging two kids out when it is 1˚ just for that!

                                                                                                                                                                                        1. It's a mess outside. I managed to finish early and get out of work. Everyone was pretending as if it wasn't snowing outside and just moseying around. I kicked my butt into high gear to get out of there as my little beetle is not a fan of the snow and I refused to sleep at the hospital . It took me 45 minutes to drive less than 2 miles. It was so windy at one point that I made a pit stop at the store to pick up some egg whites (I was running low and feel uncomfortable without a few cartons in the fridge). Thin cut pork chops were on sale so that's what's for dinner. Simple and easy, seasoned with Badia and served with the lentil salad with lemon shallot vinaigrette described above. I'll probably have to work tomorrow so it should be an early night so I can get up early to shovel.

                                                                                                                                                                                          1. Today has been drizzly and dark and just plain chili weather. Some white onion, celery bell pepper and ground beef went into the pot to cook. Oregano, parsley and tomato from the garden went in along with a can of pinto beans and the usual seasonings for chili and a squeeze of tomato paste and a can of sauce. Jalepeno cheddar cornbread is in the oven and chili is simmering on the stove. Hopefully it takes the dreary out of my day.

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              What a beautiful looking pot of food! Usually chili pics make my stomach churn a bit but that looks delicious. Hope it warmed you up.

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                I love pinto beans. I could eat them every evening brewed with tons of onion chunks....garlic cloves....salt....cayenne and @ least a pound or two of wilted greens into the pot! A liberal dash of Louisiana hot sauce.....salad...fruit and I can not stop stuffing myself on them:) I am a cheap date for sure:)

                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                    HaHaHa......Mama always told me *boys will be boys*:)

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  The finished product. I made some rice to make more for me to eat.

                                                                                                                                                                                                   
                                                                                                                                                                                                2. Snow is falling, temps are plummeting. There's a duck breast in the coolerator that I will press into service tonight. Potatoes and carrots, cooked in duck fat, will be the sides. A California red will be paroled from the wine jail. A tasty Gorgonzola for afters. NCIS on the plasma, Deb insists.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                    We are oddly in a snow free pocket of New England while the storm surges. Safe travels all who have to be out there. WFD is another leftover - meatball tortellini soup with cornbread.

                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                      Excellent meal. That soup only gets better with age. Love cornbread.

                                                                                                                                                                                                      I'm guessing over a foot of snow here by tomorrow morning.

                                                                                                                                                                                                      Stay warm.

                                                                                                                                                                                                  2. really feel bad for all you people out there gearing up for storms. it's 69 degrees here today - but dry dry dry.

                                                                                                                                                                                                    no idea yet what's for dinner... but it has to be quick since i'm going to the oldster's after.... thinking grilled cheese since I have a ton of cheese at home.... and maybe sautéed greens with anchovies.... maybe the greens can go inside the sammie....

                                                                                                                                                                                                    BTW, I had the dinner-out shrimp and grits last night - absolutely faboo. even notwithstanding that the shrimp were a bit overcooked, and they proceeded to get more overcooked in the molten but uber-creamy grits. need to make these at home again soon.

                                                                                                                                                                                                    isn't it funny that we often say "I don't know what to make for dinner," when there are a million things we never get to?

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      I tried that with my BLT. It was awesome. Try the greens on your sammich. I bet you like it.

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        I feel guilty for the beautiful weather here... I had to turn the A/C on while driving earlier.

                                                                                                                                                                                                        Yes to the grilled cheese and greens inside! Did you make it already?

                                                                                                                                                                                                        I was planning on grilled cheese with spinach tonight. Quick and tasty.

                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                          no, still at work. since i'm leaving late, I may end up just going directly to the Oldster's and ordering pizza.... tomorrow, maybe, for the grilled cheese....

                                                                                                                                                                                                      2. Lots of snow in DC so I decided to cook something wintery that caught my eye on pinterest. I've been stung by pretty but not great recipes on there before but this one's a keeper: http://peegaw.tumblr.com/post/6745296... I made half the recipe so it was only 20 clove garlic chicken. Maybe next time I'd add something (white wine/lemon/mustard?) to cut the richness of the sauce.

                                                                                                                                                                                                        Good warming, snowy food though and not too long to get on the table.

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: helen_m

                                                                                                                                                                                                          Sounds delicious! I think last time I made that, I delgazed with some white vermouth. Worked well. And defatting the sauce helps a bit, too. Those chicken pieces are grease bombs :)

                                                                                                                                                                                                          1. re: helen_m

                                                                                                                                                                                                            It's ages since we've made that - we went through a French phase a few years back when every posh dinner was Gallic. 'Tis a lovely thing.

                                                                                                                                                                                                          2. Snow is coming down hard and school was just cancelled. I am sure my office will still open but they will have to live without me.

                                                                                                                                                                                                            Tonight's dinner was leftover sauce, meatballs and pasta that was turned into a baked pasta. Leftover pizza dough was turned into rolls.

                                                                                                                                                                                                            Tomorrow will be a freezer dive for something to throw into the slow cooker so we can play in the snow. I also promised my son I would make more chocolate chip muffins. With temps in the single digits having the oven going (and laundry running) will keep the pipes from freezing.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                              I dug a sirloin tip roast out of the deep freeze with the thought it would be good in the slow cooker. However doing some research here and online it might be better for roasting. Any meat experts want to offer some insights?

                                                                                                                                                                                                              http://chowhound.chow.com/topics/960805

                                                                                                                                                                                                            2. Tonight: spicy chicken sausages, green beans and mushrooms in a cognac cream sauce, baked spaghetti squash with romano.

                                                                                                                                                                                                              1. And sledding! I still love a wooden toboggan down a steep hill before dinner. Then it was lamb stew, wild rice and apple pie for hubby.

                                                                                                                                                                                                                1. It's still coming down here and it's freezing!

                                                                                                                                                                                                                  I used my slow cooker for the 2nd time tonight. I made these chicken parmesan meatballs. Everyone actually liked them. Served with pasta and garlic knots.

                                                                                                                                                                                                                  http://crockpotgourmet.net/2013/12/02...

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: valerie

                                                                                                                                                                                                                    Those sound good. Thanks for sharing the link. I had no idea you could make meatballs in the crock pot!

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      My husband eats meat but for some reason he doesn't like beef meatballs. So these were good for a change.

                                                                                                                                                                                                                  2. It's cold here in Ontario and I'm hibernating again, so dinner was a "raid the fridge" affair. I also have a Tuesday night conference call, so I wanted something I could eat out of a bowl.

                                                                                                                                                                                                                    I ended up slivering a bunch of the roast beef I made on Sunday, cutting up and steaming a head of broccoli and sauteeing it all with a diced red onion (I sauteed the onion first, since the beef and broc only needed to be heated). I cooked up some elbow macaroni, and made a small amount of cheese sauce with a half cup of the pasta water, sodium citrate and maybe a half cup of cheese (aged white cheddar and a good aged parm). Added the sauce and the macaroni to the beef mixture. The cheese sauce added a nice flavour element to the dish without turning it into mac and cheese.

                                                                                                                                                                                                                    On the side, I sauteed 2 lbs of sliced cremini mushrooms in a couple of tablespoons of butter, then added some low-sodium soy sauce and a glug of dry sherry. Sauteed 'em until the liquids were totally gone and the mushrooms were deep golden brown. Lots of cracked pepper at the end.

                                                                                                                                                                                                                    Filled up a bowl with pasta and mushrooms, poured a (large) glass of my fave local rosé and dialed into my conference call. Thank god it wasn't a video call.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                                                      That sounds great - dinner tonight was food court at Square One. Mind you the new food court is a major improvement over the old one! However this cold weather does put me in the mood to put a pot of something on the stove.

                                                                                                                                                                                                                    2. Oven chimichangas, using deli smoked turkey and the last of a head of cabbage. This is a family favorite I'd planned to make later in the week. But a family friend asked to stop by mid-day with a "project" for my spouse and tentative plans to take us out as thanks. Rather than go out in minus 5 degrees on icy roads after the work was done, I offered to make a quick dinner here. Served with freshly made guacamole and corn tortilla chips.

                                                                                                                                                                                                                      Here's a link to the recipe, from which I omit the diced onions and chipotle and instead add about 1/4 C. prepared salsa. http://www.foodnetwork.com/recipes/ra...

                                                                                                                                                                                                                      1. Snow has been coming down for a couple hours and it's pretty deep for this area...The DF's dinner consisted of a browned then finished in the oven loin pork chop, topped with onions, bell peppers and a celery soup. Sides were frozen from my garden long beans cooked with ham and a bowl of leftover chicken & rice soup.

                                                                                                                                                                                                                        I wasn't feeling a big meal tonight so I had a bowl of the soup with a spoonful of the long beans heaped on top and saltine crackers.

                                                                                                                                                                                                                        I'll be hibernating with the DF tomorrow so a big dinner will probably be had. I hope he don't drive me up a wall..he can't stand to be shut in the house more than a day and he's a trucker which means no work in this snow, at least for tomorrow...wish me luck!

                                                                                                                                                                                                                        1. Husband on a business trip. I had a beautiful ribeye that needed to be dealt with, so I made steak frites with a side of creamed spinach. truffle salt sprinkled on the fries. school cancelled for the bigger little one so we made chocolate chip cookies for dessert. 10 inches of snow be damned. we will make it through just fine.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: MAH

                                                                                                                                                                                                                            I will happily deal with your ribeyes anytime. Just sayin'

                                                                                                                                                                                                                          2. Tonight I jumped on the bandwagon and made halal cart chicken. I had everything in the house, and no desire to go to the market with the storm raging outside. Actually, the only thing I didn't have was pita bread, so I made some. They were really easy to do and very, very good. Much better than what you get at the store!

                                                                                                                                                                                                                            26 Replies
                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                I think roxlet was the one that popularized that chicken! I know she's how I found out about it.

                                                                                                                                                                                                                                And roxlet, I love making pitas at home... so very good even if they don't puff up correctly.

                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                  The chicken was great, as usual, and the pitas puffed up really well! I was delighted with them. That's when you're glad you have a light in the oven to watch them puff!

                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                    Roxlet, what recipe for pitas do you use, if I may ask?

                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                      I did an internet search, and then I remembered seeing a recipe in Nick Malgieri's book called Bread. It was a very simple recipe, and quite quick to make. The all puffed up, some more than others. They were really good.

                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                          Pretty much, except the recipe in the book calls for bread flour, which I happened to have, and which I used.

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            My local grocery stores have all simultaneously suddenly stopped carrying bread flour. I have no idea what happened!!

                                                                                                                                                                                                                                            So this came from KAF today, along with another 2 GIANT boxes of goodies from Sur La Table:

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                              What a drag! I love KAF, but I hate paying the shipping. Fortunately, I can get most KAF flours locally in one store or another. I don't know if Mrs. Green's is a national chain, but they have most of the KAF flours here.

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                The shipping is awful. I always log on to buy one thing and the shipping would cost more than the item I want. So I inevitably start piling things into my cart to make it "worth it."

                                                                                                                                                                                                                                                I'm in Los Angeles and surprisingly have a difficult time finding decent (edible) baking supplies. Until recently I did all my grocery shopping at Gelsons, which is a kind of higher-end chain store and always find great stuff there (bread/cake flours--multiple brands, high quality nuts and chocolates, good vanilla, etc.).

                                                                                                                                                                                                                                                But the next thing you know, I'm just doing all my weekly shopping while I'm there and end up with cartons of $7 eggs and $50 bags of dog food.

                                                                                                                                                                                                                                                No Mrs. Green's here apparently, but thanks for the tip. I've never seen KAF anything here in LA.

                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                  I know Gelsons -- it's very expensive. My SIL, who lives in LA Jolla, also has difficulty finding KA flour there too.

                                                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                                                      What recipe did you use for pitas? I usually can only get about half of them to puff with the one I use. When I made them at my friend's house at a higher altitude (I'm at 5200), none of them puffed so maybe that's just the problem.

                                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                                    Yes, that's the one. It's really very good.

                                                                                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                                                                                    Ooh, I love that you made your own pita bread!

                                                                                                                                                                                                                                    And that chicken...sigh. I had that second whole chicken in the fridge doing the Zuni dry brine thing. But after making the halal cart chicken on Saturday with the first bird, there was no way that second bird was going to turn into a roast chicken. So yes, on Monday, I made the halal cart chicken *again*. I crisped up the chicken even more this time.

                                                                                                                                                                                                                                    What can I say? I liked it. A lot. :o)

                                                                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                                                                      You've convinced me, I'm going to grab some lemons to make this recipe this weekend.

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        As my husband said after trying it on Saturday: "Whoa. We could serve this to people."

                                                                                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                                                                                          HAH! Now that's a great compliment, TJo!

                                                                                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                                                                                            Well, now I'm gonna have to get on that halal cart wagon, too :-)

                                                                                                                                                                                                                                            Does it work just as well without the rice? I don't care for rice much....

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              Part of my love for the dish is the combination of the chicken and the rice, but the chicken and sauce are delicious without it, too. It would make a great pita wrap with lettuce, tomato, onions and the white sauce.

                                                                                                                                                                                                                                              I find it's very shawarma like, so the pita wrap would probably be delicious with the addition of some pickled veggies.

                                                                                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                                                                                I'm making this for lunches this week. From your leftover adventures, it seems it reheats well.

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  It does reheat well -- I throw it into a frying pan with a little bit of water to reheat.

                                                                                                                                                                                                                                                  1. re: TorontoJo

                                                                                                                                                                                                                                                    Perfect, thanks. You loved it so much I'm hoping to as well. I'm using chicken breasts but there is a whole chicken in the fridge intended for Zuni chicken so I might end up where you were last week.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      I can't wait to hear your report back. I totally get that not everyone might have my rather enthusiastic reaction to the recipe. :o)

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  I might make an exception if my sweetie makes his pilaf. That one's pretty hard to resist & would work fabulously with this recipe. Mmmmmmmpilaf.

                                                                                                                                                                                                                                      2. Soup tonight. Pumpkin, chestnut and farro; a River Cafe recipe. It's more of an autumn dish but I've been craving it for a while and found packaged pre-roasted chestnuts at an Asian supermarket at a reasonable price. Last time I made this soup I spent hours peeling chestnuts myself. This cheat's way sounds far easier for a week night.

                                                                                                                                                                                                                                        1. Still recovering from a long boys weekend out of town. Did manage to get some work done today and throw together a spinach and parsley souffle laced with a little fresh tarragon and some gruyere. Heavy on the egg whites 'cause we had some leftover from last week that needed using. Touch of dried ghost chile for fun.

                                                                                                                                                                                                                                          1. I had an eggplant from the organic produce delivery that I had to use so I made eggplant and chicken parm last night. I would have just done eggplant but my husband would have been all "where's the meat?"

                                                                                                                                                                                                                                            Today I have to finish the Momofuku Grasshopper Pie and start working on a coconut cake for lunch at work on Friday. Good thing I have a snow day to spend on them.

                                                                                                                                                                                                                                            Tonight's dinner is up in the air. I have some beef bourguignon that I pulled out of the freezer to thaw... so it could be that or something with frozen shrimp. Depends on what kind of mood I'm in later.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                                                              I have been cooking for decades but made eggplant parm for the 1st. time in 2012. Such delicious stuff!

                                                                                                                                                                                                                                            2. Tonight will be something easy: spicy Italian sausages, peppers, and onions. I may make a small amount of polenta with pecornio romano if I feel inspired.

                                                                                                                                                                                                                                              Tomorrow, I want to try the Halal cart chicken recipe, but use the chicken seasonings to make turkey meatballs, brushed with harissa, to go with the rice and sauce instead. Trying to use up a few things in the freezer. Let's see how it turns out.

                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                Now that sounds interesting... halal cart meatballs. I'll be curious to hear how it turns out too!

                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  I agree! I love the idea of making it into meatballs.

                                                                                                                                                                                                                                                    1. re: valerie

                                                                                                                                                                                                                                                      Hubby has requested pho for his head cold tonight, so meatballs might get pushed to the weekend. I'll let you all know!

                                                                                                                                                                                                                                              2. Well gosh, its' gotten chilly. Like a high of 40 today :) Sorry, I'm mean. To be fair, the low tonight is 9 and it's going to snow overnight. It likes to do that on the nights before my 730am weekly work meeting.

                                                                                                                                                                                                                                                Today I'm ditching work (sometimes I love being a 1099 contractor) and heading up to the mountains to have a puppy playdate with my BFF. She has a husky/samoyed puppy that's a bit younger than Winnie, but around the same size, so hopefully they'll be good playmates. I also haven't seen BFF in awhile.... gets hard in the winter when she gets snowed into her house a lot.

                                                                                                                                                                                                                                                Tonight will be a simple dinner, either going to do turkey burger with either some pesto or my homemade taco seasoning, or I will do raviolis with sauce. We'll see what strikes my fancy tonight.

                                                                                                                                                                                                                                                1. Tonight's dinner will be 2 favorites straight from the pages of Donna Hay's fantastic book, "Off the Shelf". She calls it "Asian Style Ribs". Although I've made the recipe with boneless pork ribs three times tonight I'm using chicken legs that will be separated into drumsticks and thighs. Third time for using chicken. It's so simple and great when you don't want to do a lot cooking.

                                                                                                                                                                                                                                                  There's a marinade of hoisin sauce, ginger, soy sauce (I use 1/2 dark & 1/2 light), sesame oil (I use dark), rice wine (I use bourbon), Chinese 5-spice powder. Just toss chicken in marinade and roast for about 40 minutes turning them over once and basting w marinade. Steamed brown basmati and stir-fried kale in oyster sauce will be the other dishes.

                                                                                                                                                                                                                                                  15 Replies
                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    I love that Hayes book.

                                                                                                                                                                                                                                                    Tonight will be either Thai-ish curried shrimps with snap peas over quinoa or the black bean, quinoa and sweet potato chili somebody posted on upthread.

                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                      That sounds fab, Gio. At what temp do you roast those chickie pieces?

                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                        Thanks, Lingua! 350F. The "ribs" are placed on a wire rack in a roasting sheet.

                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                          I'm so in love with the NYT Trini-Chinese chicken recipe, but too much of a wimp to be grillin' out in this nasty cold, so this might tie me over until I can venture out there again.

                                                                                                                                                                                                                                                          Love all those flavors. And if my thighs weren't BLSL, I'd use that recipe tonight :-)

                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            The original recipe calls for boneless skinless pork ribs... J/S

                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                              Gotcha. But my dear man has his brains set on piccata. I will totally make this recipe as soon as I can, tho. And I'll use BISO chick thighs :-P

                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                What on earth is a boneless skinless rib??

                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                  Gio probably meant boneless, not skinless.

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    Right. It's tough to be thinking of two recipes at the same time. Obviously my brain can't handle it. Thanks, Linguafood! Sorry, rjbwh20.

                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                      Ok -- so what is a boneless rib? Seems sort of oxymoronic, like a boneless drumstick. Do you literally take a rack of ribs & bone them out?

                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        Sorry it took so long for me to see your question. "Boneless ribs" are nothing more than the meat taken off of a rack of ribs. I have often sliced a facsimile from a pork loin to very favorable results. Same size as a spare rib just w/o the bone.

                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                          They also call them 'Country Style Pork Ribs". Mr. Berheenia doesn't like bones so I buy this cut a lot.

                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                            Yeah, and it's a great cut to cut into big cubes and marinate for souvlaki. Juicy and tender.

                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                              I love the versatility of country style ribs. you can braise them whole in beer and spices and baste them in sauce like I am with baby backs tonight. or you can chunk them and brown and braise them for tacos, burritos, bbq sammies pork chili verde. If you cube them and marinate with some acid like lingua's souvlaki suggestion or Italian vinaigrette with fresh herbs. They go on sale here all the time and are so good.

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                if you cut them super thin you can marinate them and then quick sear them and they're tender and juicy - perfect for stir-frys, quick tacos, etc.

                                                                                                                                                                                                                                                          2. It's turning out to be a funny old day and one where we're not in the kitchen. Been into the city this afternoon to see an exhibiiton at the art gallery (Grayson Perry tapestries - excellent)

                                                                                                                                                                                                                                                            The timing wasnt right for lunch in Chinatown, nor was it right for afternoon tea at a new place in the gay village. The evening will see us off to the "Curry Mile" for, erm, curry. Should be interesting - place that's revamped its menu and now has interesting offerings such as "Railway Curry" and, for Roxlet (I think 'tis she who likes Cockney slang), a Ruby Murray.

                                                                                                                                                                                                                                                            1. Baked beans with sausage and kale/collards (whichever I grab).

                                                                                                                                                                                                                                                              http://www.eatingwell.com/recipes/bbq...

                                                                                                                                                                                                                                                              I was pretty skeptical of this recipe the first time I tried it, but it's awesome. It's prettier if you use one can of northern beans and one can of kidneys. :)

                                                                                                                                                                                                                                                              1. It is beyond cold here in mid Michigan. So tonight we're having Italian beef sandwiches with gardinera, French fries, and a bit of salad. I'll probably Sautee a bell pepper for the kids instead of the spicy gardinera. But I am so linking forward to dinner. The beef smells fantastic.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: tzurriz

                                                                                                                                                                                                                                                                  I need to get those Italian beef sandwiches on the menu soon. So easy and tasty. Thanks for the reminder.

                                                                                                                                                                                                                                                                  1. It's quite chilly out there.... about -14°C. Brrr.

                                                                                                                                                                                                                                                                    Planning on staying in, save for taking the dude to the vet for his steroid shot & picking up a new mandolin for the household. I'll probably even skip k-boxing because any single minute spent outside eats yer face off '-(

                                                                                                                                                                                                                                                                    Dinner will be the previously announced chicken (thigh) piccata with peas for my man, as he loves them so, and shaved fennel w/poms & blue cheese for me. Well, mostly for me. He's just not a big salad person. More for meeeeeeeeee!!

                                                                                                                                                                                                                                                                    1. Still gun-shy from last night's dinner fail so I'm not sure about tonight. I have a tomato meat sauce I made Monday. Maybe that with pasta. If I were a really nice mom, I'd stop at the store on the way home and get bread to make garlic bread.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                        Tcamp we've all had those Dismals. Live, Learn, Move on. Hard to sometimes, tho.

                                                                                                                                                                                                                                                                      2. Well, this was just a long, horrific, stressful week, and this was definitely reflected in what was for dinner. I vaguely remember a soggy pizza and BLT's with a side of grocery store hot wings, and plain shell pasta mixed with pesto, but I think I've blocked out most of the week.

                                                                                                                                                                                                                                                                        Monday, however, was my boyfriend's birthday, so I made crispy duck pad thai with the last of the Christmas duck that was in my freezer. A nice Italian red as the only side. I also made a rather elaborate cake for dessert -- buttermilk cake with a sour cream buttercream frosting. More of the frosting as the filling, with crushed pistachio brittle and sliced strawberries. It was very sweet, and I think next time I would use whipped cream or mascarpone with the brittle and strawberries in the filling. I seemed to mind the sweetness a lot more than my boyfriend, however, and it was his birthday cake, so I'm calling it a success.

                                                                                                                                                                                                                                                                        Last night (Friday!) was bison-turkey burgers stuffed with a mixture of sauteed leeks, cambozola and sriracha. Homemade steak-cut fries on the side, with vinegary steak sauce and ketchup for dipping.

                                                                                                                                                                                                                                                                        Not sure about tonight. Maybe a frittata or something else that involves eggs (I just bought 3 cartons of the fancy cage-free ones on closeout).

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                          sorry your week has been so bad... those burgers sound amazing! the BF's dinner, too.

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            Thanks mc. I'm just glad the week's over and I have a couple days to relax (and cook). The burgers were great. It was my first experience with cambozola, and it turns out I'm a fan!

                                                                                                                                                                                                                                                                          2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                            Your bison burgers and fries sound scrumptious. It sounds as if you went all out putting that cake together for your man:) Lucky guy!

                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                              Mmmmmmcrispy duck pad thai! Sounds delish. Anything with crispy duck in it sounds delish to me, tho. One of my favorite meats.

                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                When I lived in Brooklyn, I was right across the street from a tiny, hole-in-the-wall Thai takeout place that had crispy duck pad thai on their "chef's specials" menu. Most of their food was only okay, but I still crave the crispy duck pad thai with a side of green papaya salad. When I moved across town to another apartment a few blocks away from another, much larger, Thai restaurant, I discovered that they also had crispy duck pad thai on their "chef's specials" menu. Turned out it was owned by the same people. The girl taking my order recognized me.

                                                                                                                                                                                                                                                                            2. It's a dairy-free Mac n cheese night here, because my darling children, in all of their 4-and 7-year old wisdom, decided to ignore my warnings and test the theory that mouth parts will stick to objects when it's cold enough outside.

                                                                                                                                                                                                                                                                              I let them suffer though pb&js for lunch, but Mac n cheese seems like it will be gentler fare for their injured tongues.

                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                              1. re: gimlis1mum

                                                                                                                                                                                                                                                                                Ouch. Bet that lesson will stick with them.

                                                                                                                                                                                                                                                                                Reminds me of a sign in front of a firehouse on my way to work: "Yes, your tongue will stick to the flagpole."