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Jan 27, 2014 10:06 AM

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.