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What's for Dinner #271 - The Hunkering Down Edition, Part 2 [through January 30, 2014]

Although we have had a slight break in the frigid temperatures, the forecast for tomorrow is pretty beak with 18 degrees Fahrenheit promised as our high. Sigh. Apparently, there is no end in sight.

I'm going with a meatless Monday option for dinner -- I have just begun a black bean soup for tonight.

What's on your table?

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  1. I decided to marinate my Costco pork t'loin overnight and made a chili soup yesterday instead. It was okay but I didn't really think it was better than actual chili so I ditched the recipe.

    Tonight will be the t'loin using TorontoJo's method. I swapped in Chianking black vinegar for balsamic and threw in some crunched up Kaffir lime leaves just cause I could. Brussels sprouts or broccoli to go with, unless I do the sumac cauliflower...

    1 Reply
    1. re: grayelf

      Did an Asian-style slaw with some konyakku noodles thrown in as a side instead. T'loin was perfect, so moist, though I cooked it an extra five mins as it was so pudgy. This method is now in regular rotation -- thanks, Jo!

    2. If I even think about cooking, smack me - I don't have any room in my fridge! LOL So it's leftovers for the next several days for both work lunches and at home. :-)

      14 Replies
      1. re: LindaWhit

        Sounds familiar. We just dumped the rest of the beef stew from the tragic football game last week. It got lost in the crowd.

        1. re: Berheenia

          Ohhhhh! Now that I would have frozen for later eats! Then again, a week is probably stretching it on the safety factor.
          Sadz. :-(

        2. re: LindaWhit

          I say this to myself everyday and somehow come home with more items I have to squish in somewhere. This week the answer is "no."

          1. re: fldhkybnva

            Well, I've loosened up a bit of space by taking the udon noodles with veggies, chicken and peanut sauce to work.

            I'm not *buying* anything (well, except for that chuck roast for yesterday's pot roast!). I'm just cooking too frequently and too much in quantity. Hence, the leftovers.

            1. re: fldhkybnva

              I'm right there with ya. I have been trying to only buy things like half and half, coffee creamer, butter, eggs, garlic.... and live off of whatever we have in the cabinets and freezers this month.

              Of course that will all be shot to hell this Friday when I do the grocery shop for our Super Bowl Sunday party. I do already have the meatballs made and sausage purchased and in the freezer. Someone is bringing a lasagna and someone else is making the Carmine's salad.... so the bill shouldn't be nearly as bad as it normally is for the big bash.

              1. re: Njchicaa

                I'm with both of you. Besides my weekly meat shop at the butcher, and my weekly staple shop at our warehouse clubI've really been trying to empty the freezer. I was so proud I didn't come home today with more frozen convince food to shove into our freezer. It's finally looking ok

                1. re: sunangelmb

                  I failed again today but I only stopped to get kale for lunch tomorrow and came home with nothing else so really that's progress in my book.

            2. re: LindaWhit

              I hear you on that! we finally made it thru all the leftovers over the weekend and made short work of last nights pot roast by taking the leftovers to lunch.

              (is bad that I just want to fill up the fridge again??)

              1. re: foodieX2

                You've got others to help you nosh through the leftovers - I've got just me. (No way the cats are getting leftover pot roast! LOL)

                And I say go ahead and fill up the fridge again. :-)

              2. re: LindaWhit

                While I love leftovers, I really need to cook smaller. I really want to cook tonight!

                No. I can't. I still have the ooey-gooey chicken thigh dinner and some pot roast, carrots and potatoes. :::Soldiering through the leftovers:::

                1. re: LindaWhit

                  My husband really won't eat leftovers for dinner. I typically use them for lunches and snacks. I am also the queen of repurposing leftovers (got this from my dad).

                  Example: leftover latkes will be chopped and sauted with some garlic and mushrooms to be used in an omelette

                  1. re: melpy

                    They would also be good under some fried eggs.

                    1. re: roxlet

                      He prefers his "dippy" eggs with bacon and toast. But that does sound lovely.

              3. My head cold probably calls for chicken noodle soup, but since we already had pasta yesterday (which didn't go over so well with either of us), and because I can barely taste anything, I'm thinking of trying Gio's Asian-marinated roasted meat from #168 (?) tonight & adding a good amount of heat to it. The meat in question will probably be chick thighs, not sure yet whether I'll go with BISO or BLSL.

                No clue about sides.

                9 Replies
                1. re: linguafood

                  I've used both Lingua, and both worked perfectly. I've vowed to use chicken wings the next time.

                  1. re: Gio

                    So does the skin get nice n crispy at that temp? I cannot abide floppy skin & would use skinless if that's the case...

                    1. re: linguafood

                      While it's not quite crisp, it isn't "nice and crispy" as I would read that... cracklingly crisp. Perhaps you ought to use BLSL so you can test it. LOL A quick trip to the broiler might be helpful??

                      1. re: Gio

                        I ended up getting boneless country-style ribs after all.... do you cut them up in chunks or slice thinly?

                        Sorry if you already mentioned it in the other thread....

                        1. re: linguafood

                          I just leave them as is. They're kinda like a rib that way and they'll be basted after the first 20 minutes with the reserved marinade. "Roast another 20 minutes till brown and crisp", says the recipe. So there it is. Don't forget: put them on a wire rack in a foil lined baking sheet.

                          1. re: Gio

                            The whole hunk of meat in one piece? I would think the more surface area you have (with chunks or slices), the more flavah.......

                            1. re: linguafood

                              Hahahha.. I'm dying to hear what you finally did w this. I misread your post and thought you were cooking thighs. Gawd, I need another drink.

                              BTW: Here when I buy country style ribs they're not "The whole hunk of meat". They're sliced by the butcher into individual rib looking pieces of meat..

                              1. re: Gio

                                Yah, here they come in one big chunk.

                                I ended up slicing the hunka hunka meat into 1/2 inch slices. That way, I can drape them on the rack and still roast 'em. Side will be leftover rice stir-fried with egg, carrots, peas, onions & scallion. And garlic, of course.

                2. we're going to try the TJ's pizza dough tonight. I'm leaving it in the hands of the very able BF, who crows about his pizza-making abilities as a young man... at a Pizza Hut. This claim would make me skeptical coming from anyone, but.... he's proven himself time and again to be quite the culinary whiz.

                  5 Replies
                  1. re: mariacarmen

                    I actually prefer TJ's dough to Wegmans', even though it doesn't puff up as much. The key, of course, to any good pizza at home is a stone, and preheating that stone for a good hour at 450°F to get a nice, crispy crust.

                    Add a homemade sawce and your favorite toppings, and most delivery/take-out pizza will seem like a joke. Plus it's way cheaper.

                    1. re: linguafood

                      these are all things I said to the BF last night. he is definitely making homemade sawce and we're doing Spanish charcuterie and fresh mozz. maybe some Spanish anchovy-stuffed olives, too.

                    2. re: mariacarmen

                      I buy the TJ's pizza dough a lot. It's a good and easy dinner particularly when my work schedule and kids activity schedules are all kinda crazy. And everyone can have the toppings that they like.

                      1. re: valerie

                        we've not made a lot of pizza at home because literally across the street from us is a NY-style pizza place that we find very good (once we doctor up with parm, chili flakes and garlic powder), so it's always been really easy to get good pizza. but it's not as thin as i'd like it and so TJ's is going to be a new staple.

                    3. Kids have snow days today and tomorrow, so we made snow day donuts this morning. Last night was cod verucruz with rice, re fried beans, tortillas, and the last of the lettuce.

                      Tonight will probably be peroshkis held over from last week. Unless dh picks up bbq on his way home from work - something we are negotiating now.

                      1. 10 degrees F now
                        -5 degrees F tonite.

                        Pasta carbonara it is for dinner.
                        Yum.

                        It's sad when my freezer is warmer than the daytime outside temp.

                        Hahahaha.

                        1 Reply
                        1. I just finished a conference call with an incredibly frustrating client, so I'm going to go into the kitchen and chop things vigorously with a very sharp knife.

                          I have a lovely ham bone that is going to be transformed into my favorite yellow split pea with ham soup. I use this recipe as a base: http://www.epicurious.com/recipes/foo...

                          But I use chicken stock instead of water and I don't bother with all the fussy steps. I just saute all the onions, toss in the broth, the savory, the peas and the ham bone and simmer the whole thing for 3 or 4 hours until the peas and onions have broken down. I remove the bone and add some chopped ham that I set aside earlier. It makes a gorgeous, comforting pea soup. And I like that it's not scary green. :0)

                          7 Replies
                          1. re: TorontoJo

                            Huh, that recipe looks good. I'm not a huge fan of the look of regular split pea although I love the taste. I have yellow split peas and leeks on hand so I'm going to give this a try!

                            1. re: tcamp

                              I should mention that if you don't have low or no sodium broth, use half broth/half water. Otherwise, I find the end result a bit too salty. All water is fine, too, but I like the extra depth of flavor from the broth.

                            2. re: TorontoJo

                              TorontoJo, if you please, 2 questions: I'm still rumniating about that Halal cart Chicken. When you say you put everything into the slow cooker, do you mean all the chicken & rice ingredients but w/o marinating? Also, how many hours and which setting? MTIA,

                              1. re: Gio

                                Follow up I had this for lunch, the sauce and chicken are even better the next day.

                                1. re: Gio

                                  Oh sorry, no, just the chicken with the marinade in the slow cooker (no advanced marinating time). I still made the rice and sauce separately. Though I did use my rice cooker for the rice after sauteeing the spices and rice in the butter on the stove in a skillet. I used that same skillet for the stovetop step of cooking the chicken, so I wasn't wasting an extra pan.

                                  I cooked the chicken on low for 2-3 hours. I wasn't terribly specific, just checked to see that the chicken was mostly cooked through. There was still some pink, but since it was going into a skillet to cook more, I wasn't worried about it.

                                  The slow cooker method is probably not a time saver if you are using the boneless, skinless thighs the recipe calls for. But if you are using a whole chicken or bone-in pieces, the slow cooker lets you combine the marinating and the first cooking into one mindless step.

                                  1. re: TorontoJo

                                    That's great. Thanks so much! I like mindless. No anxiety.

                                2. re: TorontoJo

                                  The yellow split pea soup, with a good handful of spinach thrown in at the last minute (to make me feel like I'm getting some greens in my meal, of course), plus a bowl of roasted potatoes to nibble on. The potatoes were unplanned, but the potatoes were starting to look tired so I roasted them up. I try not to make roasted potatoes too often, as I find myself eating far too many of them. If my pattern holds true, this bowl will be followed by another. :o)

                                  I also have a couple of marinated chicken breasts baking in the oven, but I think I'll save those for tomorrow.

                                  Since I have an open bottle of moscato d'asti to use up, but I wasn't in the mood for super sweet, I reversed my cocktail from last night: gin, on the rocks, with a splash of moscato and grapefruit bitters. At this rate, I'll have to make a lot of cocktails to use up the moscato, since DH doesn't like it. If anyone has suggestions for moscato cocktails, I'm all ears!

                                   
                                   
                                3. I took an inventory of the fridge and realized I had a couple of pounds of boneless country style pork "ribs" that needed to be cooked. I wanted something easy and nearly hands free as I knew that the baby's nap time window (i.e. my time to cook/prep) was going to end very soon. I chopped the pork into big cubes, seasoned and seared before throwing it into the slow cooker with a sauce loosely based on an Epi recipe for cola braised pork. I mixed some flat cola with crushed garlic, ginger, soy and fermented black bean sauce. Slow cooking on high for about 5 hours should do the trick, then it will be topped with scallions and a drizzle of sesame oil. on the side will be leftover roasted butternut squash and some fried rice -- either I will throw together some with the leftover rice in the fridge, or it will be TJ's thai style fried rice (which is excellent, by the way). super simple and all i can manage about now.

                                  3 Replies
                                  1. re: MAH

                                    that pork sounds heavenly! imma have to try that.

                                    1. re: MAH

                                      That sounds great. I'll be looking for that cut in my travels, it's been awhile.
                                      And I really need to bite the bullet and get a crockpot.

                                      1. re: MAH

                                        A+ for effective time management during baby's nap!

                                        Back in those days, I thought I was excelling if I managed to shower during a nap. Nevermind a meal as delicious sounding as yours!!

                                      2. We'll be going with our usual Macaroni Monday plan. This time it will be with a pretty basic EVOO/garlic/Pomi/oregano tomato sauce, but will include a diced onion/celery/carrot combo just to add more vegetables, seasoned with S & P and pepperoncini; with a heavy dusting of grated Pecorino Romano, a few plops of chevre, and minced parsely on top.
                                        Felice di mangiare tutti.

                                        4 Replies
                                            1. re: steve h.

                                              Grazie. Stufa a legna ardente, accogliente e caldo.

                                          1. Another one who has to use up some leftovers. I have a ton of the pasta w/ broccoli and bacon sauce leftover from Saturday night, so I think I'll take that and warm it up, and also throw in some sliced up and browned chicken sausages. Easy. Which is good because I have a long day at work today and the puppy hasn't been her usual perky self, I think the surgery is finally hitting her, so there will need to be some extra cuddle time tonight.

                                            5 Replies
                                            1. re: juliejulez

                                              Awww....sorry to hear about the puppy. Cuddles and pasta sound like a solid plan.

                                              1. re: juliejulez

                                                Poor baby. When I had my female cat spayed she took it very hard. I hope she snaps back soon. I am sending her a cyber hug.

                                                1. re: suzigirl

                                                  Thanks. I deduced she pretty much slept all day because her puppy pad was dry and all her toys where were I left them in her pen. That's pretty unusual for her, although I will say it was nice to come home to a clean pen, versus one I have to clean up. But once I came home and took the cone off, she perked up and has been playing for the past hour or so.. So maybe the cone is like puppy kryptonite.... takes away all their energy.

                                                  1. re: juliejulez

                                                    My dearly departed girl learned to hook the edge of her cone on the window frame or the edge of the area rug and push it back far enough to access the stitches on her leg. She had to have 3 surgeries in one week. We finally put her in the biggest cone available (I'm talking Great Dane sized cone for a 30 lb. dog). Poor thing didn't know what to do.

                                                    Hope your pup is feeling better soon! Cones are evil.

                                                    1. re: juliejulez

                                                      It's good that she was resting. Cashmere wouldn't stop being a cat and her stitches were so tight that they started splitting by the second day. I insisted she be put in a cone and she was isolated in the spare room and we disassembled the bed all but the mattress. She and her brother yowled all the time at each other and I slept apart from James the whole ten days so she wasn't completely alone. It was a tough 12 days(she had to start over when I took her in for the cone.) Dogs are much easier if they can't jump up and mess up the stitches.

                                                2. Shepherd's pie and salad for DH and I. Shepherd's pie and ketchup for the kids ....

                                                  3 Replies
                                                    1. re: LindaWhit

                                                      lol.

                                                      What did I read recently? Cocoa beans grow on a plant, therefore chocolate is a vegetable. Right.

                                                  1. Leftover grilled pork chops, hasselback potatoes, and some kind of frozen steamed vegetable. Yet another dinner where we are trying to use up all leftovers and clear out the freezer.

                                                    1. Potato Soup in the slow cooker, will serve with warmed french bread slathered with butter.

                                                      It's supposed to get down to mid-30's tonight here, and then into the 20's the next two nights. Way too cold for south texas IMO.

                                                      1. I just found some local lamb steaks this afternoon, and we've been lamenting the lack of interesting cuts of meat lately, so there you go, void filled
                                                        I'll pound some garlic with marjoram, salt and lemon zest and throw them into a cast iron pan. -I'd like to think of firing up the grill, but I want to encourage the rain to come here, finally. Although, an uncovered grill could easily bring rain, so maybe I should plan on grilling.
                                                        Roasted butternut squash and Brussels sprouts on the side. A bulgur and brown rice pilaf if the bebe let's me take the time to make it. And that's after he lets me shower, so the pilaf probably won't be realized.

                                                        6 Replies
                                                        1. re: rabaja

                                                          It was pretty successful, though the pilaf turned into bulgur mixed with acini di pepe.
                                                          The steaks were rich, I barely dented mine. I must be going soft.

                                                           
                                                            1. re: rabaja

                                                              OK, I just saw this picture, and my mouth started to water in a split second!

                                                                1. re: rabaja

                                                                  Really gorgeous. Glad the bebe cooperated. It's a daily crap shoot over here.

                                                                  1. re: MAH

                                                                    And it never ends my two kids are adults and still *tethered* to me in many ways:) But that is great as far as I am concerned!

                                                              1. Stuffed cabbage rolls, mashed potatoes with sauce from the cabbage rolls and homemade chunky applesauce.

                                                                2 Replies
                                                                  1. Chicken marsala and Harters' roasted whole celeriac posted in #270

                                                                    1 Reply
                                                                    1. re: fldhkybnva

                                                                      Sounds fab. Please come back and tell me how the celeriac was.

                                                                    2. Its nachos for dinner tonight! Seasoned ground beef, black beans, lots of chunky salsa and fresh avocado too. Sourcream and jalapeños on the side

                                                                      Another round of bitter cold is on it way so I am throwing a pork butt in the slow cooker tomorrow AM with some sliced onions and BBQ sauce. Tomorrow we will dine on pulled pork sandwiches.

                                                                      Another shout out to Linda's mom's lemon pot roast! Huge hit for dinner last night and the leftovers were devoured for work lunches.

                                                                      2 Replies
                                                                      1. re: foodieX2

                                                                        I told her this morning. I could hear her smiling over the phone. :-) I did ask her where she got the recipe from; I thought it was from a Panhellenic cookbook called "Meats" (recipes from various sororities throughout the U.S.). She believes it was from a family friend back in the late 1960s, early 1970s. Either way, it's now Mom's recipe. :-)

                                                                      2. It's freezing out there, again, so I'm still in full cooking mode. (Too cold to go out) Made a Filipino Adobo pork. Well, grabbed the recipe from skinny taste, and used a tenderloin and crockpot, so it was probably not authentic, but it was still really tasty. Made simple sides of green beans, and rice. Picky teenager happily ate it (well, not so happy about the green beans, but I'm one of those moms who MAKES their kids eat vegetables) and he put it over bread instead of rice. I am still so grateful for my ninja cooker. It allows one of us to eat at 5 before soccer, 2 to eat at six, and one to eat at seven, after soccer, and all get a hot meal

                                                                        2 Replies
                                                                        1. re: sunangelmb

                                                                          Thanks for the report on the recipe. I've been meaning to try it for a while now. The tenderloin didn't get dried out?

                                                                          1. re: ludmilasdaughter

                                                                            Nope, although it find get shredded, there was plenty of juice to keep it well hydrated :) we all really liked it, so success

                                                                        2. It's back into the deep freeze here in Connecticut. I'm resisting this total absence of global warming in the only way I know how:

                                                                          Chili cheese dogs! Hot dogs (Nathan's), chili, chopped onions, grated cheddar on the top. Beer, wine, gin and tonics will be available. Endless Summer, a surfer documentary from 1966, will be on the plasma.

                                                                          Mahalo.

                                                                          Edited to add: there will be chips.

                                                                          Deb: Chips?
                                                                          Me: Yeah, we needed a vegetable.

                                                                          18 Replies
                                                                          1. re: steve h.

                                                                            Outstanding combination. Watch On Any Sunday as an encore.

                                                                              1. re: rjbh20

                                                                                The man used to drag race against Bruce Brown at the Antique Nationals when it was still in Palmdale, both of them in Hudsons.

                                                                                Both excellent movies!

                                                                                Chili cheese dogs are a good middle finger to winter.

                                                                                1. re: weezieduzzit

                                                                                  Wow.

                                                                                  Brown's narration is excellent and has stood the test of time. Now you tell me he raced a Hudson.

                                                                                  Thanks.

                                                                              2. re: steve h.

                                                                                Endless Summer is the best:) The hot dogs sound good.

                                                                                1. re: MamasCooking

                                                                                  Thanks. I'm getting tired of this winter. Time to push back.

                                                                                2. re: steve h.

                                                                                  I was reading somewhere that the "cold" weather we're experiencing in New England used to be considered everyday weather in the winters of yore.

                                                                                  Regardless, all those things sound delicious.

                                                                                  1. re: gini

                                                                                    That may be true. Back in the day, weather was not politicized.

                                                                                    1. re: steve h.

                                                                                      Weather is politicized now? Here I thought it was glamorized.

                                                                                    2. re: gini

                                                                                      I lived through "winters of yore" in New England and yes, I can attest to the fact that Winters were definitely Very Cold, snow laden, and yet fun!

                                                                                      1. re: gini

                                                                                        My parents met in 1946. The UK winter of 46/47 was a killer - the like of which we've rarely seen since. The old man declared that they would have to get married and set up home as there was no way he was walking home again after dates through another winter. Such romantics, we Harters males.

                                                                                        By the by, I like the idea of the weather being politicised. Much more fun than many other things being politicised. I vote for mild spring all year round.

                                                                                        1. re: Harters

                                                                                          "I vote for mild spring all year round."

                                                                                          So do I, Harters. I think that's somewhere near San Diego.
                                                                                          I love the story about your parents. Adorable.

                                                                                          1. re: Gio

                                                                                            My sister-in-law lives in San Diego. She says they don't have weather there. Rather profound for a Connecticut native.

                                                                                          2. re: Harters

                                                                                            Taking the guesswork out of weather would be a socialist ideal.

                                                                                        2. re: steve h.

                                                                                          I met a guy in a bar here in Sarasota that told me he was in that movie. No idea what his name was. I was in a bar in my twenties. You do the math. I was to drunk to remember his name by nights end. Hell, I was probably to drunk to remember my own name.

                                                                                        3. Pork sugo from the freezer with pappardelle. I did briefly consider making my own pasta this afternoon but the TJs dried stuff is so nice (not to mention easy!). The sauce was nicer than I remembered, I wasn't especially looking forward to it. Sauteed courgettes with lemon and a spinach, rocket and parmesan salad as sides.

                                                                                          1. Fancy tasting menu report: http://chowhound.chow.com/topics/9111...

                                                                                            Now I'm headed to St Louis to bury myself in bbq.

                                                                                            3 Replies
                                                                                                1. Just nibbles tonight while we work (looks like we're looking at getting a new every day vehicle so there is extra work to do.) Buffalo chicken dip with chips for him and veggies for both of us. We have lots of choices of cheeses and I'll saute some garden greens at some point.

                                                                                                  1. Yeah, so this dinner was pretty much disappointing on all fronts.

                                                                                                    I wasn't a huge fan of how the meat came out, it didn't really crisp up, and I found the ginger & 5 spice to be overpowering. Maybe it would better on the grill, but I could not get over the gummy coating.

                                                                                                    Then the "fried" rice. Ugh. I am clearly incapable of frying rice properly. And here I thought I did everything right: old rice, nice amount of almost smoking hot oil, didn't crowd the wok.... and it just turned into mush.

                                                                                                    The whole dinner was a big ol' blech. Oh well -- can't win 'em all.

                                                                                                    13 Replies
                                                                                                    1. re: linguafood

                                                                                                      Gotta use leftover rice. The starch crystallizes a bit & keeps the mush factor down.

                                                                                                        1. re: linguafood

                                                                                                          Strange. Soggy rice, not so nice. What kind of rice?

                                                                                                          1. re: rjbh20

                                                                                                            Just the regular Chinese restaurant white rice that comes in a box.

                                                                                                            1. re: linguafood

                                                                                                              I've had a lot of cheap Chinese restaurant rice that was poorly made and really water logged. If that happened to you, it would definitely result in mushy fried rice.

                                                                                                              1. re: TorontoJo

                                                                                                                Ok. I'll blame the restaurant, then :-)

                                                                                                                Of course, that doesn't change the fact that the meat was a major letdown.

                                                                                                                Again, it's not a tragedy. My man was quite happy (or just being nice), but he's not nearly as critical of my cooking as I am.

                                                                                                      1. re: linguafood

                                                                                                        Oh I'm sad for your mushy fried rice. How was the rice when it was fresh? If it was waterlogged fresh, being old wouldn't help. If not, then I have no idea why it turned to mush. :(

                                                                                                        1. re: TorontoJo

                                                                                                          I don't know, it seemed fine and crumbly when it came out of the take-out box. I even broke it all up in a bowl to make sure. Poop.

                                                                                                        2. re: linguafood

                                                                                                          Lingua... I've made this damn recipe 6 or 7 times and never once did it turn out gummy. Dammit. I'm so very sorry. I'm thumping mad now.

                                                                                                          1. re: Gio

                                                                                                            Eh, please don't worry about it, Gio. I think it might actually be better grilled.

                                                                                                            And who knows, maybe my tastebuds are all outta whack b/c of this stupid-ass head cold. Perhaps not the best day to judge a recipe.

                                                                                                          2. re: linguafood

                                                                                                            waah on your dinner...

                                                                                                            did you maybe use too much liquid or something in the rice, soy, sesame oil? maybe a little too much oil?

                                                                                                            bummer. hate when that happens.

                                                                                                            1. re: mariacarmen

                                                                                                              Maybe too much oil. The rice sucked it up like crazy. I think this is the first time in a long time when the leftovers were tossed immediately. Neither of us wanted to have this again.

                                                                                                          3. Fried rice here tonight, too. Chopped leftover chicken cutlets got tossed in at the end. Dragon dumplings went along on the side. Now, what to make for dinner tomorrow....?

                                                                                                            6 Replies
                                                                                                            1. re: jammy

                                                                                                              i too threw together some fried rice last night. Leftover dried out Chinese takeout rice, baked firm tofu (diced), a slew of leftover veggies (carrots, yellow squash, kale), scallions, some soy and sesame oil.

                                                                                                              1. re: MAH

                                                                                                                We are going to do this tonight. I have leftover steamed chicken, shrimp and broccoli. Plus I have a little chicken breast on the bone and some rice. Those plus carrots and onion and maybe peas will go in the fried rice.

                                                                                                                I am also going to do a little beef and broccoli because I don't have a ton of everything. I bought a little fresh broccoli and have half a london broil I will use.

                                                                                                                1. re: melpy

                                                                                                                  We're making a stir-fry dish tomorrow night but I'm going to use leftover Lo Mein instead of day old rice. The template for what I'll do comes from a super duper web site called, The Asian Grandmother's Cookbook. She has perfect instructions for making fried rice especially using leftover Chinese food takeaway. I make hers whenever we have take away. It's spot on and delicious. I have learned through the years that the L/O rice shouldn't be too old. Only a couple of days is all you need.

                                                                                                                  http://theasiangrandmotherscookbook.c...

                                                                                                                  1. re: Gio

                                                                                                                    Just looked at that given my recent fried rice fiasco.

                                                                                                                    Not sure what I did wrong, since I followed pretty much all of those steps. Perhaps fried rice will remain one of those things I order out....

                                                                                                                    1. re: linguafood

                                                                                                                      Oh no! The fried rice at home is SO much better than the take out versions. Please don't give up :(

                                                                                                                      1. re: melpy

                                                                                                                        Not in my case. Not ever.

                                                                                                                        But we get pretty great Chinese food here, period. Including fried rice, which is a *very* rare indulgence for me anyway.

                                                                                                            2. Pork shoulder tonight. Too cold to venture out, but fortunately I had a shoulder butt separated by divisions, for freezing. This skinny part was pressure cooked .75 hr, then finished 15 minutes under the broiler.

                                                                                                               
                                                                                                               
                                                                                                              1 Reply
                                                                                                              1. re: jayt90

                                                                                                                that is a seriously gorgeous hunk of meat.

                                                                                                              2. Outstanding black bean soup/chili with rice, courtesy of roxlet. Hit the spot.

                                                                                                                 
                                                                                                                1 Reply
                                                                                                                1. Chicken enchiladas tonight to continue the theme from last night. I needed to use up some refried beans and rice so I had a half a frankenchicken breast from the freezer that I poached with carrots, celery and onion in chicken broth with garlic. I diced that and used a tomato to make a salsa with oregano from the garden. I made a cheddar cheese sauce for the filling and mixed the lot together minus some salsa saved for the top which got cheddar cheese

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  3 Replies
                                                                                                                    1. We work as resident managers at a senior community outside of Cleveland so we eat with the residents when on duty, but tomorrow (Tuesday) we are off. I have a 1/4 turkey breast thawing in the refrigerator, which I will roast with cubed potatoes, onions, garlic, carrots tossed in EVOO, s&p, herbs de provence. The leftover oil will be used to christen that turkey skin that will never make it to the table! teehee :)

                                                                                                                      1. vedi il pizzaiolo! bravo! loved our pizzas. one was buffalo mozz, TJ's chorizo cantimpalo with fresh oregano. the BF made a sauce with Pomi tomato puree, a half tsp of ketchup (!), tomato paste, garlic powder, onion powder, dried oregano and basil, salt and pepper, and paprika. it was really good. the dough was super wet, and he had a hard time stretching it out (it kept springing back) to get it thin enough, but the finished product was great - very thin and crispy.

                                                                                                                        the second pizza was pepperoni (same mozz) and fresh basil. both had a sprinkling of dried crushed chili and grated parm regg. both great, but our favorite was the cantimpalo.

                                                                                                                        green salad on the side, some anchovy-stuffed olives, and a bottle of Luisi Barbera (the BF's mother bought us this wine, solely because it bears her son's nickname, but it turned out to be quite good.)

                                                                                                                        i'll definitely buy the TJ's dough again.

                                                                                                                         
                                                                                                                         
                                                                                                                         
                                                                                                                         
                                                                                                                        24 Replies
                                                                                                                        1. re: mariacarmen

                                                                                                                          Nice looking pies! I like the TJ's dough as well, but I sometimes have issues getting it off of the peel, which creates some frustration.
                                                                                                                          I find that letting the dough sit on the counter for a while before stretching it helps with the elasticity.

                                                                                                                          1. re: KatoK

                                                                                                                            Yeah, I think you're supposed to let it sit out for 1.5 hrs before rolling it out.

                                                                                                                            1. re: linguafood

                                                                                                                              i'm pretty sure he did, but i'm not sure how long; but come to think of it, the 2nd batch was less difficult to deal with as it sat out longer. good to know!

                                                                                                                              and he rolled it on our floppy cutting board, well floured, which let the dough slide quite easily onto the pizza stone.

                                                                                                                              1. re: mariacarmen

                                                                                                                                Corn meal on the peel works pretty well, too. Like little ball bearings.

                                                                                                                                1. re: steve h.

                                                                                                                                  i'm not a huge fan of corn meal on pizza though.... don't like the grittiness.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Only on the peel. Works better than flour in my house.

                                                                                                                                    1. re: steve h.

                                                                                                                                      Yeah, we always put corn meal on the pizza stone. Regular flour on the granite counter.

                                                                                                                                      1. re: steve h.

                                                                                                                                        right. we didn't use a peel tho, and the floppy cutting board worked fine. doesn't the cornmeal end up sticking to the bottom of the crust?

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          Not so much.

                                                                                                                                          You're in deep now, no turning back. Get a peel.

                                                                                                                                      2. re: mariacarmen

                                                                                                                                        Actually, a friend of mine who is an amazing baker with a fabulous outdoor woodburning oven recommends rice flour. I've tried it, and it works perfectly. The bread, or in this case, pizza, will slide right off the peel.

                                                                                                                                        1. re: roxlet

                                                                                                                                          I sometimes have sticking even with corn meal which i put on the peel and on the stone.
                                                                                                                                          I hadn't heard the rice flour idea, but the corn meal ball bearing idea does work most of the time. Maybe I have to increase the amount, especially at the front edge of the pie.

                                                                                                                                          1. re: KatoK

                                                                                                                                            You gotta shake the peel with the pie on it. When it slides north and south without friction you're good to go. I don't put corn meal on the stone.

                                                                                                                                2. re: mariacarmen

                                                                                                                                  Looks fab, mc!! I really like the TJ's dough, both texture and flavor wise. Tho my man still promises to make the original Neapolitan dough that has to rest for 48 hours.

                                                                                                                                  Not until my taste buds are back.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    That does it! I'm having pizza this week....But I want it now...

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      Looks great!

                                                                                                                                      But I have to ask... so is the ketchup a secret Pizza Hut thing?

                                                                                                                                      1. re: nothingswrong

                                                                                                                                        hahahaha! no, he said he did it because the sauce was missing a little sweetness. i would have just ordered a touch of sugar. but hey, it was really good sawce so i can't complain...

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          I always add a pinch of sugar. I've seen quite the controversy here on Chow about that though.

                                                                                                                                          The ketchup makes sense. I was just wondering because Pizza Hut has something "special" in their sauce I could never put my finger on (probably loads of artificial stuff, but hey). I thought maybe you'd broken the secret!

                                                                                                                                          Haven't had it in many years now, but Pizza Hut was by far my favorite as a kid. I thought it was just the most perfect pizza on earth--thick chewy pillowy crust, that special sauce, and globs of mozz. I never even got toppings, I liked it so much.

                                                                                                                                          My, how things have changed...

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Yeah, I almost always add some brown sugar or balsamic to the sauce.

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              oops, I meant "I would have just ADDED" a touch of sugar".

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              That looks so bubbly and delicious. Haven't done home made pizza with the hubs yet. We need to try this.

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                I'm so jealous, mc! My pizzas have all been soggy recently, due to the death of my pizza stone and some particularly watery buffalo mozzarella.

                                                                                                                                              2. Tonight was lazy mommy fish tacos. Baked fish sticks wrapped in savoy cabbage leaves with a sambal/tartar sauce combo, with sprouts and sliced red peppers.

                                                                                                                                                The rest of the week, not sure. Mr Autumn will be traveling for work and the kiddo is a much fussier eater when she's not eating with him.

                                                                                                                                                1 Reply
                                                                                                                                                1. It's class night, and the plan was to nuke some leftover taco meat in the school microwave and have tacos and salad.

                                                                                                                                                  But guess who left the bag of food on the kitchen counter? :|

                                                                                                                                                  I suppose I'll be picking up food court "Japanese" when I go get my nails done while he's in class.

                                                                                                                                                  1. With laryngitis I didn't have to go to the work event I was supposed to last night so I ended up trying to recreate a restaurant dish from Suba in Harrisburg, the Suba taco. The menu description: Fried crispy tilapia, salsa rosa, avocado,mango cilantro salsa, shredded cabbage. I used a mix of cracker meal and cornmeal with salt and paprika to bread the tilapia I had cut into strips and then I fried it, came out a little dark because my husband was helping and was worried about the fish being done. For the salsa rosa I mixed the liquid from chipotle peppers in adobo with the new Breakstone sour cream and Greek yogurt product, which is delicious if you haven't tried it, a little Hellman's light mayo, some honey, jalapeño Tabasco, and sriracha. For the salsa I kept it simple with just mango, cilantro and lime juice, although after seeing the picture I wish I used some red onion as well. I just sliced the avocado and used per packed coleslaw mix for the cabbage because I really didn't want a whole head but if I were makeIng it again I would suck it up and get the head. So delicious and really close to what I remembered.

                                                                                                                                                    http://instagram.com/p/jscitxHbVR/

                                                                                                                                                    1 Reply
                                                                                                                                                    1. No clue as to WFD tonight. It is just two of us - younger son and DH will be at basketball.

                                                                                                                                                      Maybe those chili dogs Steve mentioned. Sure sounds delicious. Tater tots too.

                                                                                                                                                      15 Replies
                                                                                                                                                      1. re: tcamp

                                                                                                                                                        Tator tots have almost been on our table for two weeks now. With burgers. Why am I resisting?

                                                                                                                                                          1. re: rabaja

                                                                                                                                                            i'm thinking i'm going to reprise the totchos for the BF this weekend as he didn't get to try them.....

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              I've petitioned for totchos for the last couple of football party's I've worked. Maybe this Sunday I can get it on the menu.

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                I don't recall hearing about totchos. I'm guessing some delicious hybrid of nachos and tater tots?

                                                                                                                                                                1. re: tcamp

                                                                                                                                                                  you got it! I posted mine I think two threads ago, but basically it's tater tots, cooked per usual, topped with cheese, salsa, guac, sour cream, olives, etc.

                                                                                                                                                                  ETA - found my pic. they look "dryer" than they actually were. there was a lot of melty cheese action going on. mmmmmmelty......

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Stop that. Every time you post those i get a rediculous jones for tots.:-)

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS! TOTS!

                                                                                                                                                                2. re: tcamp

                                                                                                                                                                  We went chili dogs tonight (Atkins style, so no tots or buns). Even without carbs, they were awesome.

                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                    But damn, must have been messy trying to keep the chili on top of the dawg while holding it. :-P

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      LOL, I actually ate my chili on the side (with a spoon) and used my fingers to dip the dogs in mustard!

                                                                                                                                                                3. For dinner tonight we're cooking from a cookbook titled "Recipes from the Root Cellar" by Andrea Chesman. We've been cooking from this book off and on all January and have been very successful with the 13 recipes we've made so far.

                                                                                                                                                                  So tonight we're making "Stir-Fried Pork with Hearty Greens". The hearty greens are kale; the pork we're using is Italian chicken & turkey sausage sliced in rounds instead of boneless pork tenderloin matchsticks. It's a typical stir-fry preparation with garlic/ginger/chili, and soy/oyster sauces. There's a bit of sugar too. Should be interesting. I also plan to serve steamed brown basmati rice.

                                                                                                                                                                    1. re: Harters

                                                                                                                                                                      I lovely meal with a whiff of summer along the Mediterranean. I can dream, can't I?

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        We've already booked a villa in Mallorca for a couple of weeks in late summer. The weekly town market should be groaning under the weight of ratatouille ingredients (the local version is known as "tumbet" - served as an accompaniment, starter or veggie main course - just lovely with crusty bread).

                                                                                                                                                                    2. lunch, and probably dinner for at least the oldster, is leftovers of this beast from our Sichuan dinner out Sat. night. the glaze is a slightly spicy 5-spice slick of yum.

                                                                                                                                                                      ETA - it's described on the menu as " 红枣煨肘子 Sweet Country-Style Pork Shoulder with Red Dates", but I didn't see/taste any evidence of dates. however, in googling the Chinese characters, many similar pics of this come up. so, dates. who knew?

                                                                                                                                                                       
                                                                                                                                                                      1. After last night's failure it's back to the drawing board for me.

                                                                                                                                                                        The duck stock I cooked down from the xmas ducky is thawing in the fridge and will be turned into.... chicken noodle soup. The head cold's not been too horrible, but I bought the fixins for the soup yesterday, so soup it is.

                                                                                                                                                                        I'll add lots of carrots, a few chunks of the loathed (but necessary for the overall 'authentic' flavor) celeriac root that gets fished out at the end, a bunch o'leeks and 4 big fat BISO chicken thighs.

                                                                                                                                                                        Served over Amish extra broad egg noodles. That should cure everything :-)

                                                                                                                                                                        1. I will probably end up with the same thing as last night... leftover pasta with broccoli sauce and chicken sausage. Still working on the leftovers since the fridge will be filled up on Friday in preparation for the super bowl party we are having on Sunday. My other option is BFD... just pancakes and bacon. We'll see what I feel like when the time comes!

                                                                                                                                                                          5 Replies
                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                            OK, now maybe I won't feel so bad if I have the same thing that I either last night or for lunch.

                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                BTW I went w/ the same thing as last night, and also made enough to take for lunch tomorrow. One of my old favorite meals from way back when I first learned to cook was rotini pasta with chili oil, and a chicken sausage cut up and browned. So, this is a less caloric version of that (sauce was made w/ milk and broccoli basically, vs lots of oil), and well, it's my favorite kind of thing to eat.

                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                  We're on the same page. I made the same thing I had for lunch for dinner and extra for lunch yoday.

                                                                                                                                                                              2. re: juliejulez

                                                                                                                                                                                Either sounds good to me. I was almost going to make biscuits and gravy last night but decided to use up my leftovers instead.

                                                                                                                                                                              3. More freezer diving for some lasagna, selected by Mr. Berheenia. It's a veggie lasagna with bechamel and needs a little tomato sauce so I'm whipping up a marinara and the rest of the spinach for a side. Whole grain Pepperidge Farm rolls (a freezer variety that's not bad) and some red wine. It's 8 F so I need an excuse to turn on the oven!

                                                                                                                                                                                1. Welsh rarebit/rabbit! And I'm so glad I thought of it. When the cold is in my bones, I think of cheese fondue. But that would have required a trip farther than the corner for the cheese and a second trip to the wine store. I'm going with a recipe from the the Guardian, which looks much like Mark Bittman's but with the addition of egg yolks.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Amy Mintzer

                                                                                                                                                                                    MMMMelty cheese. Oh yeah. Welcome to the table Amy.

                                                                                                                                                                                    1. It looks like I've got all of the ingredients for Caldo Verde (subbing cauliflower for the potatoes.) Its not exactly soup weather but its not exactly acting like winter here. If I wait for cold weather I might have to wait until next year and I have some delicious stock I made yesterday that I want to enjoy now.

                                                                                                                                                                                      1. Braised cabbage with bacon, onions, garlic and ground turkey finished with caramelized onion cheese mostly because I was really craving it.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          I bet that was good. It sounds great. Is that the Yancy's Fancy or have you found another that I must know about?

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Yup, Ms. Yancey's Fancy's. I'm not sure if Yancey is a male or female but it is now a she. It was very tasty and thankfully I made extra for lunch tomorrow.

                                                                                                                                                                                        2. Tonight is a dinner i am looking forward to. Sheppards pie. The real deal with lamb mince from the butcher. It was browned with garlic and onion and seasoned with badia and sunny paris and Worcestershire sauce and pepper. i sprinkled it liberally with flour and used the chicken stock from last night to thicken it. Frozen peas and carrots were added. Meanwhile I made mashed potatoes for the top. Belize coleslaw for a side and venison sausages to start as a sort of appetizer. I am just waiting for the sheppards pie to set before I cut into it. Did i mention I am looking forward to this meal?

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          8 Replies
                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              jealous on the proper Shepherd's Pie, I've never had it with lamb mince, only ground lamb. yummers.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    I don't think I've heard an American refer to "mince" before - which is what we Brits say, rather than "ground". Interested to know the actual difference - I'm afraid "chili grind" doesnt mean anything to me. Is one a coarser cut than the other, or something?

                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      Chili grind is a coarse cut. The mince is what my butcher called the grind. My bf is also a Brit but he has been here so long he calls it ground meat now like we Americans.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Thanks, Suzi.

                                                                                                                                                                                                        Best of all for shepherd's pie (or the beef equivalent - cottage pie), is leftover meat from the Sunday roast, run through a mincer or food processor. When I was growing up, it's what Mum would always make for Monday or Tuesday dinner. That'd be on the weeks when she wasnt making bubble & squeak from the leftover cabbage & spuds - although you can make a bubble & squeak topping for shepherds pie to get the full "leftovers experience".

                                                                                                                                                                                            2. Tonight I made Le braciole di maiale - which is a nice name for pork chops :-). They were made with Irish red ale, olive oil and a ton of chopped herbs in a creamy brown gravy. Served over mashed potatoes. The plate was steaming hot and it was just perfect for the coldest weather we've had in the past 20 years or so.
                                                                                                                                                                                              I must say that our yard was just beautiful all day - the sun was shining, the sky was the most beautiful blue and the snow was gleaming. The smell of winter. I love it! I took a very short walk with our dog - who had a blast jumping around in the snow - but for me it was a bit too cold for a long walk.
                                                                                                                                                                                              Maybe tomorrow when the weather heats up to 13 degrees :-)
                                                                                                                                                                                              Stay warm and healthy everyone and buon appetito!

                                                                                                                                                                                              1. Hunkering down, indeed -- my shoulders are in knots from bracing against this frigid weather and whipping wind. The stress at work might have something to do with it, too.

                                                                                                                                                                                                The Halal Cart kebabs and rice came out OK---I added too much lemon zest, and DH didn't add any egg or breadcrumbs to the meat mix, so they were a bit...tart and try. Oh well. The sauce was excellent, and I'm sure the original recipe will be every bit as tasty as you all say it is. Next time.

                                                                                                                                                                                                Tonight's dinner was Thai noodle bowl out -- spicy ground pork, tamarind broth, cilantro, scallion, thin rice noodles. Hit the spot.

                                                                                                                                                                                                1. Leftovers tonight: braised short ribs, ridiculously rich mashed potatoes and peas. I liked the meal, the braising liquid has settled down to a tasty sauce and I've noodled re-heating shot ribs to the point where Deb grudgingly grants a nod of approval.

                                                                                                                                                                                                  NCIS on the plasma. Deb insists.

                                                                                                                                                                                                  1. I picked up some amazing looking Toulouse sausages whilst I was at the butchers ordering meat so they're WFD. I'm braising them with puy lentils, onions, carrots, celery, bay leaves and red wine. More buttered cabbage on the side.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                        Toulouse sausages are perfect with lentils, IMO.

                                                                                                                                                                                                        1. re: helen_m

                                                                                                                                                                                                          I need to find these sausages! Going to check with the fancy butcher.

                                                                                                                                                                                                        2. Liver & onions, mashed potatoes, gravy, leftover braised cabbage & dinner rolls for the DF; leftover Brunswick stew and a couple of re-heated rolls with last night's ham steak for sandwiches for myself...The snow is heavy & we're hunkering down...

                                                                                                                                                                                                          1. Oh man, that soup was *really* good. Can't say that the duck flavor really came through, but since I had to add a couple of cans of chicken broth, I guess that's not a big surprise.

                                                                                                                                                                                                            But the leeks were melted, the carrots super-tender, the icky celeriac left its aroma and went into the garbage :-D, the chicken very flavorful. And those Black Forest Girl broad noodles (imported from Germany) were just perfect with it.

                                                                                                                                                                                                            Very satisfying, and it once again made me wonder why I only tend to whip this up when one of us is sick.....

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              lol - it's like Thanksgiving. You save a certain mean for a certain time and then it is all the more satisfying. I make a lot of soups, but a really good hearty chicken noodle is saved only for when we mouth-breathe.

                                                                                                                                                                                                            2. I braised the shank end of a lamb leg in a bottle of cabernet sauvignon, with lots of onions, garlic, carrots, herbs de Provence and bay leaves... the added cannelini beans and kalamata olives.. and served it over milk-based polenta with a bunch of romano cheese in it. And it was. so. good.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. I got all fancy tonight and split a store-bought bolillo roll down the middle, and stuffed it full of mozz, basil, and garlic. Broiled. Ate the whole thing one-handed with a Coke in the other, watching I Love Lucy on the Roku.

                                                                                                                                                                                                                Best night ever.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                    LOVE the Roku choice. she's one of my idols.

                                                                                                                                                                                                                    i'm also impressed you could eat all that! bravo, i hope you didn't suffer for it! it sounded very tasty!

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Suffering no less than usual! Mozzarella is one of the only cheeses I can stomach for whatever reason. And string cheese is the easiest (low fat even better).

                                                                                                                                                                                                                      I've been watching I Love Lucy kind of non-stop for the last few days. Amazon Prime has EVERY EPISODE streaming for free! It's awesome!

                                                                                                                                                                                                                      Can't believe how many of these episodes I remember vividly from childhood. So comforting to watch, brings back so many random memories.

                                                                                                                                                                                                                  2. I ate bland leftovers tonight that were actually filling. The salad was delish. I found some organic chicken thighs at the grocery store near my home and I am dry brining them so that tomorrow evening I can make a sort of Spanish chicken with olives. I am beside myself with 100% pure food joy! I have been so distressed and perseverating over the fact that I have been forced into almost becoming a vegan because no one in this city seemed to carry local grass fed beef or organic chickens etc. WF and the Food Co-op are in Sacramento 35 miles north. But I found an actual meat market and Italian deli 8 blocks south of me that offers grass fed beef local from California and Smart chickens. They are going to get so tired of seeing my smiley face there every other day:)! I will be shopping there on Friday:)!

                                                                                                                                                                                                                    1. Halal cart BEEF was WFD tonight.
                                                                                                                                                                                                                      I made the same serious eats recipe, but used ground beef with Arabic 7spice for seasonings instead of chicken.
                                                                                                                                                                                                                      We really liked it. Very tasty. I prefer a spicier yellow rice, but I will work on that next time. We made the hot sauce from Harissa, vinegar, and water.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      18 Replies
                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                          Thanks for taking one for the team on the ground beef! :o)

                                                                                                                                                                                                                          I would be curious to hear your and mc's explorations on making the rice zippier. Are you thinking spicy as in chile peppers of some sort? Or additional/stronger spices, e.g., more cumin, some garlic, etc?

                                                                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                                                                            I am not sure, but I thought the rice was under seasoned. For that much rice, 1/4 tsp seems like a minuscule amount of cumin, the turmeric is only for color at 1/2 tsp, so there is really no flavoring except from the chicken broth. Latin style yellow rice is very flavorful, so I shall play around with this style.

                                                                                                                                                                                                                            Although the rice shouldn't compete with the meat seasonings, it is a significant part of the meal to be that bland.

                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                              I did double the cumin. I'm tempted to saute some onions in the butter next time.

                                                                                                                                                                                                                            2. re: TorontoJo

                                                                                                                                                                                                                              I would do more cumin and add garlic. I don't think it needs more heat - I can do that by adding in harissa to taste to the whole thing.

                                                                                                                                                                                                                            3. re: sedimental

                                                                                                                                                                                                                              I'm planning to use lamb shoulder for this recipe this weekend. Not sure if I should mince first but I imagine it'll be good. I also plan to add more spice, I'm thinking Aleppo pepper. I served with hot sauce on the side in addition to harissa which made it plenty spicy with a good douse of sauce on a bite.

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                I bet the Aleppo pepper would be a great addition.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  I was thinking if slicing up my leftover lamb steaks to make a version of this dish tonight. I thought if I tossed the sliced meat in some rendition if the marinade it might work
                                                                                                                                                                                                                                  Of course, I'd like to make some fresh pita and stuff the lamb in with the rice and salad.
                                                                                                                                                                                                                                  Eta: probably not realistic

                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                    Roxlet,
                                                                                                                                                                                                                                    If you see this would you steer me to your pita recipe, please?
                                                                                                                                                                                                                                    I can't seem to find the post where you mentioned who's recipe you used...

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        So fast!
                                                                                                                                                                                                                                        Thank you, I have a window and I'm going for it.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          ooh, thanks.

                                                                                                                                                                                                                                          I don't have a mixer (I don't bake hardly at all) - could I do this by hand? i'm assuming yes, since they were made originally by hand!)

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            I would think yes, you totally can. Pita doesn't take much kneading either, so it wouldn't be too laborious.
                                                                                                                                                                                                                                            I have a half batch proofing now, and it came together quickly. Did half whole wheat flour for kicks.

                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                              awesome. can't wait to hear how this turns out with the half and half flour treatment. love that idea.

                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                My pitas decided to be flatbreads, sadly.
                                                                                                                                                                                                                                                They were tender and delicious but decidedly flat.

                                                                                                                                                                                                                                                I know I rolled them too thin and in my haste to finish them I think I didn't get, or keep, my oven hot enough.

                                                                                                                                                                                                                                                No matter, this is a great, quick recipe (thank you, Roxlet!) and I will be making them again soon.

                                                                                                                                                                                                                                                I brushed them with olive oil and sprinkled them with z'aatar before baking. I really liked the chewiness the WW flour gave as well. Two almost puffed, so I can see success down the road.

                                                                                                                                                                                                                                                Plus, the babe liked chewing on them and I can see us doing this project together someday.

                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                  Hmm. Sorry for that! Mine popped like a balloon, so the recipe does work!

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Oh no, I'm sure it was me.
                                                                                                                                                                                                                                                    I used to make pita fairly frequently, so I should have known better.
                                                                                                                                                                                                                                                    The dough was super nice though, and rolled easily. -so easily I rolled them thin like a crepe. Whoops.
                                                                                                                                                                                                                                                    I'll be doing these again for sure.

                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      lamb would be fantastic in this dish.

                                                                                                                                                                                                                                  2. dinner at the oldster's: he had the leftover sichuan pork with some steamed, buttered broccoli, and a hasselback potato that my sister made (which potato's beauty was for naught as i had to chop it up into tiny bits for him). me: a couple bites of the pork, club crackers with pub cheese, and a hasselback loaded with butter.

                                                                                                                                                                                                                                    i have no idea why i can't lose any weight.

                                                                                                                                                                                                                                    1. Upcoming.......a meal so simple I'm ashamed to be telling you of it. Please don't think badly of me.

                                                                                                                                                                                                                                      The one redeeming feature is that it's a Nigel Slater recipe. Although "recipe" is too generous a word. Anyway, a couple of chicken breasts, cut in half and browned in the pan. A couple of tins of haricot beans chucked in, along with some thyme, a little chicken stock and the juice of a lemon. It simmers away till the chicken is cooked and then a handful of parsley, chopped, goes in.

                                                                                                                                                                                                                                      Leaf salad as a starter. Fruit for afters.

                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        The perfect meal you mean? Reminds me of my favorite roast chicken - whole chicken served with a white wine, thyme, garlic sauce made in 5 minutes while the chicken rests.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          Oh, I fancy that. We used to make the French chicken dish - the one with 40 cloves of garlic - but havnt done in ages. Must put it back on the menu - garlic goes so well with chicken.

                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            I haven't made that in ages either. The recipe for the sauce is so simple it calls for water. I was hesitant the first time and used stock but since have used water and it's just as good. I think you just decided my dinner tonight.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Could you please elaborate on the sauce? Sounds very promising!

                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                          Nigel Slater's non-recipes are fabulous, Tasty and satisfying, not to mention the Q & E aspect. Some of his best recipes are tucked away inconspicuously within a paragraph here and there throughout his various cookbooks.

                                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                                            He writes a weekly recipe column for the Observer, our Sunday newspaper, and this is one of those.

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              I read The Guardian on-line and he writes for that as well. I have 3 of his books and would gladly cook from them forever.

                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                Has "Eat" become available on your side of the pond yet? If so, then please go and buy it. It's Slater returning to his "fast food" roots.

                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  It's not here I think. I have ordered from the UK many times but because there are quite a few cookbooks that I need to at least look through I decided to wait for Eat to be brought here. If I can't wait that long, I'll simply get it from Amazon UK. Good to know it has your imprimatur.

                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    "Eat" U.S. edition will be released at the end of September. I went ahead and bought the British edition, and I am just loving it.

                                                                                                                                                                                                                                                    Also, the U.S. edition of the newest 'Notes from the Larder' is fantastic. I have it from the library right now, and I won't even finish it -- I'm going to order it tomorrow.

                                                                                                                                                                                                                                                    1. re: nikkihwood

                                                                                                                                                                                                                                                      Interesting bit of re-branding there for the American customer. I thought "Notes from the Larder" seemed an odd title as "larder" isnt commonly used in British English (at least, not in the last 100 years).

                                                                                                                                                                                                                                                      When I checked, I see that the UK original is "Kitchen Diaries 2", following on in similar stye to "Kitchen Diaries" (although, to my mind, not with the same success)

                                                                                                                                                                                                                                        3. Tonight I'm trying out "No Bull Parmesan", aka veggie burger parm.

                                                                                                                                                                                                                                          http://nobullburger.com/recipes

                                                                                                                                                                                                                                          I like these burgers by themselves, but I've never tried incorporating them into anything. I've got marinara in the fridge that needs to be used up, so what the heck!

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                                                            Meh. Didn't like this as much as I thought I would. I'll probably stick to eating these burgers with barbecue sauce, caramelized onions, and cheddar.

                                                                                                                                                                                                                                          2. I just whipped up a marinade for split chicken breasts I have thawed. Chopped garlic, worcestershire, dijon mustard, hot sauce, sherry, olive oil, salt, and pepper. It's kind of similar to one that I've made for an Alex Guarnaschelli recipe.

                                                                                                                                                                                                                                            So dinner will be roasted chicken breasts, leftover homemade creamed corn, and probably just baked potatoes on the side. I also have some lettuce from the organic delivery to use up so I'll make a salad with homemade lemon vinaigrette to go with.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                                                              Do you have approximate proportions for the marinade?

                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                oh geez... I don't know. I'd guess 1/4 cup worcestershire, 1/4 cup dijon, 6-8 chopped garlic cloves, 1/2 cup sherry, 1/4 cup of extra virgin olive oil, and a few dashes of hot sauce. Maybe a smidge more on the worcestershire and olive oil. It is somewhat similar to Guarnaschelli's marinade for breaded chicken marsala: http://www.foodnetwork.com/recipes/al...!

                                                                                                                                                                                                                                            2. Dinner last night was pan-fried pork and Chinese chive dumplings. My favorite dumpling restaurant in Toronto sells them fresh frozen and I try to keep a stock of them in my freezer (though I go through them far too quickly). Standard dipping sauce of soy, black vinegar and some Lao Ga Ma's chile sauce. Ate them with a side of sauteed baby kale.

                                                                                                                                                                                                                                              Picture is of same said dumplings when I made them for lunch last time and snapped 'em in good light. I was too hungry and lazy last night to get a shot. :0)

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                1. re: roostermom

                                                                                                                                                                                                                                                  Northern Dumpling Kitchen! A bag of 30 dumplings is $11.

                                                                                                                                                                                                                                                    1. re: roostermom

                                                                                                                                                                                                                                                      Are you downtown? If so, I'd recommend Yummy Yummy Dumpling or Mother's Dumplings. Both sell their dumplings frozen.

                                                                                                                                                                                                                                                      1. re: TorontoJo

                                                                                                                                                                                                                                                        Riverdale. Apparently Mother's is coming to the Danforth and we're also close to Dumpling House in Chinatown East. We're more likely just to get take-out when we're feeling like dumplings, but I'll consider buying frozen with a good recommendation - thanks!

                                                                                                                                                                                                                                                2. re: TorontoJo

                                                                                                                                                                                                                                                  TorontoJo - I was reading your post further down (or is it further up?) Anyway... you got angry at a client and needed to go into the kitchen to chop something with a sharp knife? I laughed out loud! It reminded me of Robert DeNiro in "Analyze this" when Billy Crystal says "Hit a pillow" so he takes out his gun and takes a shot. I can just imagine you in the kitchen :-)

                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                    DH goes and works on the punching bag. I go and sharpen knives. :o)

                                                                                                                                                                                                                                                3. Turns out we didn't have hot dogs in the freezer so last night was spinach and tortellini soup instead of chili dogs. Also, a cucumber and marinated shallot salad and a grocery store baguette which wasn't bad despite its provenance.

                                                                                                                                                                                                                                                  Tonight, I do a 15 minute home drive-by between son's doc visit and choral group practice. DH is making grilled cheese sandwiches.

                                                                                                                                                                                                                                                  1. Speaking of leftovers, dinner tonight will be "Leftover Orecchiette Tomato Soup". Pancetta will be rendered, a typical soffritto will be sauted, homemade ham bone broth will be added, then the pasta w its tomato sauce, several minutes before the end sliced Swiss chard will be tossed into the mix to cook till wilted, etc. I'm not sure this will need grated Romano or Parmigiano or not, I'll decide at the end. I might even throw in some chickpeas. Perhaps we won't need garlic bread either, I'll let G decide that. LOL This is called collaborative cuisine. Or better, ad lib cuisine.

                                                                                                                                                                                                                                                    1. I did better with dinners this week than I did last week. Saturday was a fridge-cleanout mac and cheese. The sauce used up a ton of cheese ends (everything from cambrozola to pepper jack) and the last of my watery homemade sour cream. All that richness was cut with a a bit of chicken-spinach sausage and a bunch of veggies: broccoli, zucchini, roasted red peppers. A little tomato salad on the side.

                                                                                                                                                                                                                                                      Sunday was chicken and mushroom fried rice, using a dried up old rotisserie chicken I had in the fridge. Monday was sandwiches, using the rest of the chicken, more of my roasted red peppers and some sort of brie-like cheese. Both nights also included beer.

                                                                                                                                                                                                                                                      Last night I had a nice yellowtail fillet, just big enough for two people (especially when one of us is not a big fish eater). I cooked it with a teriyaki glaze and served it with sides of rice and a shaved daikon-carrot salad.

                                                                                                                                                                                                                                                      Tonight I'm going all out with Julia Child's boeuf bourguignon. Shoestring fries on the side (because why serve the recommended boiled potatoes, when you can have fries instead??)

                                                                                                                                                                                                                                                      I made my beef stock last night with a roasted bone-in shank in the crockpot, and I'm going to use it's shredded remains tomorrow in a quickie version of beef rendang, since I recently came into both fresh turmeric and fresh galangal. Rice and gado gado on the side.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                          I love fries served with any dish that has a lot of gravy or sauce - dipping shoestring fries in the beef gravy is what I call a delicasy!

                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                            I'm adding a dessert to tonight's dinner because I couldn't resist a tub of chocolate ice cream when I was picking up wine at TJ's. So ice cream sudaes it is, topped with fresh pear, toasted cashews and jarred caramel sauce.

                                                                                                                                                                                                                                                          2. the BF is having more dental work done, poor thing, so he'll be eating some form of mush tonight. he actually made himself a very tasty cream of celery soup the other day, and he still has plenty left.

                                                                                                                                                                                                                                                            as for me, i'm going to use the leftover halal chicken rice and make kimchi fried rice with an egg on top. I want to add bacon, too, but that might be too cruel to do to the dental-impaired BF.... we'll see.

                                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              Oh, but it is hard to resist the siren song of bacon. You can be strong.

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Hand him a chicken-rice-egg-bacon shake and see how he reacts :-)
                                                                                                                                                                                                                                                                I've heard of people making bacon-burger shakes (ugh)

                                                                                                                                                                                                                                                                Anyway, I hope he feels better soon!

                                                                                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                                                                                  My mom always told us a story about how she had her tonsils out right before Christmas when she was a little girl. My grandma served her turkey and mashed potato shakes for dinner. I guess she didn't want her to feel left out.

                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                    hah - I just talked to him, turned out he didn't need a surgical procedure, so he can chew on one side. therefore, bacon!

                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                        Don't you mean BACON, BACON, BACON, BACON!!!!

                                                                                                                                                                                                                                                                        ?

                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                        Poor guy! I hope he gets all his teeth done soon. It'll be such a relief when it's all over.

                                                                                                                                                                                                                                                                        I remember a couple years ago, my boyfriend had to have 3 wisdom teeth pulled. He refused to let me go with him (said it'd make him into a "sissy") but I was at home when he returned mid-afternoon. The entire driver's side door was covered in streaks of bloody spit (it had soaked through the gauze they left in his mouth, so he drove home spitting it out the window). His face was already swollen.

                                                                                                                                                                                                                                                                        I was sitting on the porch eating a caprese grilled cheese and got up all flustered when I saw the blood all over his white car. I go rushing over to him and say "Are you okay?! Do you want to lay down? Want an ice pack? Advil?"

                                                                                                                                                                                                                                                                        He pushes past me and says "I'm starving. Is there any pizza from last night?" He proceeded to join me on the porch with 4 slices of cold leftover homemade pizza, which he ate in their entirety. I was baffled.

                                                                                                                                                                                                                                                                        So, yeah, bacon.

                                                                                                                                                                                                                                                                  2. This morning I got my snow boots on and went trekking in the snow - absolutely beautiful out (sunny, blue skies, sparkling white snow!)
                                                                                                                                                                                                                                                                    Then I came home and made me some chili to warm "me belly"
                                                                                                                                                                                                                                                                    I also went shopping - Aldi had mushrooms, celery and broccoli on sale, and our local supermarket had green peppers on sale and Top sirloin at half price!! So tonight is either stir fry (with garlic, soy sauce, sesame oil and ginger) or pepper steak (I'm leaning toward the latter).

                                                                                                                                                                                                                                                                    Which ever I choose, it will be served over steamed rice and wine will accompany.

                                                                                                                                                                                                                                                                    3 Replies