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What's for Dinner #278 - It's Not Over Yet Edition! [through Feb 27, 2014]

  • roxlet Feb 24, 2014 04:22 AM
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Despite a warming trend here this weekend, we are being told that winter is far from over and that we are to expect more of that white precipitation and arctic temperatures. But this morning is lovely, and we'll take what we can get!

Are you as tired of warming foods as I am? I want cooling foods, and things in glasses with parasols! With rjbh20 off to Las Vegas for a conference (blast him!), my son and I have plans to put our parasols in hot chocolate. We can dream, can't we?

What's on your table these days?

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  1. Tonight will be a "use up what's in the fridge" night. I've got salad greens that haven't been touched, asparagus, venison taco meat.... Hmmm. I've had asparagus tacos and venison tacos, but maybe venison and asparagus tacos? Why not!

    5 Replies
    1. re: Kontxesi

      Asparagus tacos? Can you elaborate pretty please?

      1. re: nothingswrong

        Sure!

        http://profoundhatredofmeat.blogspot....

        They're actually taquitos, but whatever....

        1. re: Kontxesi

          Cool, thanks. Sounds interesting; I wouldn't think the flavors would go together, but will try it next time I get some asparagus.

          I linked on that site over to the potato tacos. Now THOSE are right up my alley!

          1. re: Kontxesi

            That is a great site. I try to go meatless 2 often 3 days per week. There are some great recipes on there.

            1. re: MamasCooking

              My uncle showed it to me a year or so ago; the girl who runs it is a friend of his. Her stuff is good enough that my meat-loving man is content to eat meatless on occasion. :)

      2. It was nice to have a taste of early spring yesterday, I guess.

        Ridiculous week in store with work deadlines and multiple events per night so WFD will be easy, easy, easy. Tonight, Costco rotisserie chicken, oven roasted green beans and some starch TBD (naan?). Tomorrow, meatball subs.

        4 Replies
        1. re: tcamp

          I happen to love the Costco roasted chickens! Maybe I'll get one tomorrow.

          1. re: roxlet

            Me too! Sometimes I buy 2 of them. One for dinner, one just for shredding, then keep it packaged in the freezer. So easy to make a quick dinner for 2out of shredded chicken. Then I have enough bones for stock right away too.

            1. re: sedimental

              now that is a good idea....

          2. re: tcamp

            Does costco have an organic rotisserie chicken....? I never buy them but my parents probably should....

          3. I've been craving a vodka and lemonade, but to me, that's just screams summer, and it certainly ain't that in our neck of the world! Besides, I think I'm craving the V&L *because* it screams summer.....and I want summer to get here already!

            Tonight's dinner will be the rest of the Frankenchicken breast sliced up and served over some mesclun lettuce with some radishes (I think I have some in the crisper), some shaved carrots, and sugar snap peas, drizzled with a maple-balsamic vinaigrette. Oh - and I'll make some croutons from a slice of Nashoba Bakery's sourdough bread.

            Lunch today will be some more of the meatballs in roasted red pepper sauce. I'm thinking they would make a most excellent sub sandwich with some melted provolone. I might have to get some sub bread on the way home from work today...

            8 Replies
            1. re: LindaWhit

              "I've been craving a vodka and lemonade" lol plus!
              It's a true Monday morning in late February in New England. I remember standing in line at a greasy spoon on a dreary Monday waiting to order and this guy says "scotch rocks" and the whole place fell apart laughing- there was actual snorting but the floor was too dirty to roll on. You had to be there. :-)
              Food! The long awaited chicken pot pie is WFD tonight! House of Cards has become an obsession and I haven't made much for dinner beyond leftovers or burgers. High of 23F right now is the best we can expect this week.

              1. re: Berheenia

                Hmmm, it is not quite 10 AM. Too early for a vodka lemonade?

                1. re: tcamp

                  We're out of lemonade- rats!

                  1. re: Berheenia

                    As much as I hate HFCS, I always have a can of frozen lemonade in the freezer. :-)

                    1. re: LindaWhit

                      Then drink the VL!!! It sounds like your meal is a bit summery; you need a drink to go with it, don't ya?

                      1. re: LindaWhit

                        add a splash of cranberry juice! My absolute favourite summer time drink!

                2. re: LindaWhit

                  Could always go Russian and have vodka and caviar - with lemons on the side as decoration.

                  1. re: LindaWhit

                    That's funny; I guess I was feeling it, too. I made a stevia-sweetened raspberry lemonade for dessert.

                  2. While I'm dying for Spring to get here, at least the cold, blustery day we're having here is appropriate for Chinese hot pot tonight with friends (hot pot is always better with friends!). Pork bone stock is ready, most of the meats are sliced. Just need to slice the steak and prep the veggies. On the hot pot menu:

                    Appetizer:
                    -green onion pancakes

                    Hot pot choices:
                    -beef striploin
                    -pork belly
                    -pork shoulder
                    -scallops
                    -shrimp
                    -fried tofu
                    -soft tofu

                    -glass noodles
                    -rice noodles

                    -enoki mushrooms
                    -shiitake mushrooms
                    -napa cabbage
                    -baby bok choy
                    -white radish

                    Condiments:
                    -Taiwanese BBQ sauce
                    -chile oil
                    -teriyaki sauce
                    -garlic infused sesame oil
                    -chopped green onions

                    Dessert:
                    -tang yuan (mochi balls) filled with black sesame paste in a sweet ginger soup

                    And we're doing a sake tasting with 3 different junmai ginjo sakes and a nigori sake.

                    16 Replies
                    1. re: TorontoJo

                      Why are we not friends?

                      1. re: Kontxesi

                        If you suddenly find yourself living on the Niagara peninsula, let me know!

                        1. re: TorontoJo

                          Eh, only an ~8 hour drive from here....

                        2. re: Kontxesi

                          You said it!

                        3. re: TorontoJo

                          You really are increasing my adoration for Canadians.

                          1. re: TorontoJo

                            That's going to be a Fabulously Delicious hot pot dinner!

                            1. re: TorontoJo

                              Wow. On my way!!

                              1. re: linguafood

                                Clearly we need to have one giant WFD hot pot night some day! There's nothing quite like sharing a communal meal to bring people together, especially when it's so friggin' cold out.

                                1. re: TorontoJo

                                  I've never been but have a good friend from there. One fine day...... keep the doors unlocked!

                                  Wait -- don't *all* Canadians keep their doors unlocked??? :-D

                                2. re: linguafood

                                  I had the singular honour of chowing with TorontoJo in TO last year. If she had a Recommend button, I would click it repeatedly :-).

                                  We are experiencing day two of *snow* here on the left coast of Canada. This being a highly unusual event, I thought I should mention it.

                                  WFD tonight is a snuffle through the fridge to ID any "rotting carps" in there and use them up -- the veggie crisper in particular needs some attention. Thinking I might do a Thai veg curry for one, as the SO is still in SF.

                                  1. re: grayelf

                                    Aww, shucks. <blush> Right back atcha, grayelf!

                                    Enjoy your sloppy West-coast coast snow!

                                3. re: TorontoJo

                                  Wow, what a feast!

                                  1. re: TorontoJo

                                    This sounds fun and delicious. I love interactive eating. Enjoy!

                                    1. re: TorontoJo

                                      *Sigh*

                                      There's nothing quite like the contented stomach you have after hot pot on a cold night! This was our friends' first hot pot dinner and they loved it. Even the two young teens were totally into it (one even loved the BBQ sauce).

                                      As always, one of my favorite parts is the little bowl of soup I have at the end made from the remnants of sauce in my bowl mixed with the hot pot broth that has been simmering all dinner absorbing all the goodness that's been cooking in it. So good.

                                      This was my first time making tang yuan. I took a shortcut and bought frozen rice balls (because who has the patience to make these by hand?!), but made a really delicious syrup from green tea, ginger and coconut sugar.

                                      If the WFD crew were ever to break bread together, it should be over hot pot!

                                       
                                       
                                       
                                       
                                      1. re: TorontoJo

                                        Drooling. Cold sake too!

                                        1. re: TorontoJo

                                          fantastic!!

                                      2. Trying to tighten things up (bellies and thighs, for example '-)) this week in view of my upcoming double whammy gig weekend....

                                        Thus, chicken piccata, our trusty old friend, is on the menu again @casa lingua tonight, sided by mâche with orange grape tomatoes & walnut dressing as well as minty creamed peas.

                                        Between the lemony white wine caper sauce and the minty peas, it's almost like spring has arrived on our plates. Or not.

                                        More snow on Wednesday. Gah.

                                        2 Replies
                                        1. re: linguafood

                                          Sounds yum, lingua...

                                          1. re: ChristinaMason

                                            It was quite tasty, even though I kinda rushed the whole cooking b/c I was working late. I have a Friday deadline to meet and, as usual, am playing catchup. Gah.

                                            The walnut dressing came out particularly well (maybe because I used roasted hazelnut oil instead of roasted walnut), as did the peas. I managed to overcook the chicken breasts ever so slightly, but the piccata sauce helped "make it go down" :-D

                                            Food did not agree with me, but what else is new. Sashimi out is likely WFD tomorrow, and finally catching up with Sunday's episodes of TWD and True Detective at a friend's place. Woot.

                                        2. Leftover chicken parm, meatballs, and pasta are WFD tonight. I didn't think ahead to pull anything out of the freezer this morning.

                                          2 Replies
                                          1. re: Njchicaa

                                            Ooh, with leftover chicken parm and meatballs why would you need to take anything out of the freezer?! Yum...

                                            1. re: TorontoJo

                                              If I had any energy I would have made some garlic knots or bread or something to go with but NOPE! I'm literally nuking everything.

                                          2. I'm repurposing the leftover cauliflower mash into a loaded casserole with chicken, bacon, green onions and cheddar

                                            16 Replies
                                            1. re: fldhkybnva

                                              That sounds delicious. I love cauliflower.

                                              1. re: sedimental

                                                I do too now apparently. I've hated it for years and then one day we just clicked.

                                                1. re: fldhkybnva

                                                  Made nice with the cauli, huh? Roasted cauliflower was a revelation for me.

                                                  How do you bake casseroles? In small portions for yourself, or do you just do a big one and freeze the rest?

                                                  1. re: nothingswrong

                                                    I'm loving this cauliflower. I can't believe I "hated it" for so long. I think I had only had it raw. I've explored cauliflower rice and puree, so roasted cauliflower is next on the list, I've read it's quite addicting.

                                                    I don't do many casseroles, or any to be honest. I think most of my reservation in the past was the limitation of room in the freezer, but now...With tonight's dinner I just made a small portion in a smaller sized baking dish but this weekend I'm actually planning to make a few casseroles and freeze in portions. I'm not sure if it was mentioned on the other thread about freezing small portions of meat but this might also work for you and unlike raw meat or some cooked cuts of meat the portions can be quickly reheated in the microwave and taste great.

                                                    1. re: fldhkybnva

                                                      Roasted is about the only way I make cauli these days (but I've always loved it: raw, steamed and covered in a "sauce" of butter & breadcrumbs, mashed, fried as a "steak", etc. etc. -- you get the picture). But roasting is my favorite. Ok, deep-fried is probably even better... but then, what isn't?

                                                      I know it's a new fashion/trend to roast the whole head, but the more florets you break the head into, the more surface area you have for it to get all nice n brown.

                                                      I keep it simple and just toss the florets with olive oil and sea salt, sometimes a few shprinkles of paprika (smoked or hot or regular -- whatever floots yer boot). Roast at 375 for 45-60 min. or until brown and crisp all over. I eat mine with a generous squeeze of lemon. Perfection.

                                                      1. re: linguafood

                                                        +1 to all

                                                        I had tempura cauliflower at a resto/bar here a few times and it's sooo addicting.

                                                        fldhky--YOU HAVE TO TRY IT ROASTED! It will become an obsession. After having it roasted the first time, I picked up a head of cauliflower on every subsequent grocery trip for like 6 months straight.

                                                        I like the cauli steaks, pan-fried or roasted.

                                                        Best is broken into florets, tossed with olive oil, garlic, salt, roasted til brown and crispy. Sometimes with lemon, paprika, rosemary...

                                                        Eaten as a side, but I accidentally got some into my pasta once and it was to die for.

                                                        1. re: nothingswrong

                                                          Will do. I must admit that as much as I love broccoli I hate roasted broccoli. Hopefully cauliflower will be a different story.

                                                          1. re: fldhkybnva

                                                            What don't you like about roasted broccoli?

                                                            I much prefer my broccoli steamed.

                                                            Roasted, I don't particularly enjoy the texture. Unless it's saturated in oil, the florets seem a bit grainy to me. Also, sometimes the taste can get a little too "cruciferous" for me. Pungent, not in a good way.

                                                            Cauliflower on the other hand... I think it's moister and that has a lot to do with it. It gets crispy on the outside, creamy on the inside. And the flavor is yum.

                                                            1. re: nothingswrong

                                                              The texture. I love broccoli in nearly all other forms, just something about the texture roasted that I don't like.

                                                              1. re: fldhkybnva

                                                                I don't like the texture of roasted broccoli much, either (reminds me of a steel wool pad), but roasted cauli is great.

                                                            2. re: fldhkybnva

                                                              it really is different. i adore broccoli (cauli too) but i don't love it roasted as much as other preps. but the preferred method with cauli is roasted.

                                                          2. re: linguafood

                                                            That is the way we like our cauliflower roasted, too. The little florets are so tasty. I have never sprinkled it with paprika, but will have to try it.

                                                          3. re: fldhkybnva

                                                            Cauli "steaks". I cheat and use some of the TJs olive tapenade for the sauce.
                                                            I have over lentils and greens as a meal.
                                                            http://www.bonappetit.com/recipe/caul...

                                                            1. re: Ttrockwood

                                                              I love that tapenade.

                                                    2. re: fldhkybnva

                                                      Yum!

                                                      1. re: fldhkybnva

                                                        Another vote for roasted cauliflower. I disliked cauliflower until I roasted it. Now I can eat an entire head by myself. In one meal.

                                                        You might also try these spicy buffalo cauliflower bites:

                                                        http://www.skinnytaste.com/2013/01/sp...

                                                      2. I cooked myself to death yesterday, so I have a ton of food in the fridge....and today is finally a snow day!!! I know I should duck out of the way for saying that.....but I haven't had any real snow this year and I am excited :/

                                                        I cooked a ton of Thai, Vietnamese and Chinese yesterday. Whew! Lots of tasty food on the menu this week. Lots of sauces, broths, and vegetable prep....ready to go!

                                                        I think tonight's dinner will be marinated thai inspired chicken thighs, stir fried choy with a spicy version of Lap Chong sausage and chanterelles and some white rice with spicy thai dipping sauce.

                                                        1 Reply
                                                        1. re: sedimental

                                                          Enjoy the snow (although I thought your area got some a week or so ago?....maybe I'm thinking Portland).

                                                          Sounds like you've got the makings of a good meal - enjoy that as well!

                                                        2. This week is going to be mostly quickly seared proteins and pastas with defrosted sauces - I have a pretty full after work schedule this week need to be able to turn around dinner fast when I get home on the late side.

                                                          1 Reply
                                                          1. re: JTPhilly

                                                            Sounds like a perfect plan to me, sometimes those are the best meals.

                                                          2. I didn't take anything out of the freezer this morning so I'm going to have to go with meat that will thaw quickly in the microwave! I have an emergency package or two of trimmed and diced chicken thighs in there - I think that will be turned into a quick Thai curry, with some Mae Ploy curry paste (I have a huge tub of it in the fridge), red peppers, onion and broccoli stems. I have a little bit of kale too, perhaps I'll throw that in even though it's non-traditional. Brown rice for DH.

                                                            1. Meatloaf & mac & cheese
                                                              Requested by the youngers...for a real American Meal....sooooo..
                                                              where's the Veges?

                                                              1. I'm not sure if it was mild food poisoning or something viral or what but tonight's dinner will be the first real food I've eaten in several days so I'm playing it safe with a Thomas Keller style high heat roasted chicken and some simple sides of green beans and whatever other veggies look like they were neglected over the weekend. Baby steps.

                                                                14 Replies
                                                                1. re: weezieduzzit

                                                                  Glad to hear you're feeling better. Your jumping right back to the table with a winner of a dinner.

                                                                  1. re: fldhkybnva

                                                                    Thanks- having chicken stock in the house has been a real life saver. That and coconut water have kept me going.

                                                                  2. re: weezieduzzit

                                                                    Nothing like a Keller chicken to cure what ails you.

                                                                    1. re: steve h.

                                                                      I hope so!

                                                                      We bought a new toy this weekend... a 48 Buick/Cadillac sport custom with some history (it will register as a Cadillac since that's the chassis and engine it has.) That has kept me pretty well distracted. :) Its a project but it will be a fun one!

                                                                      1. re: weezieduzzit

                                                                        Convertible? Either way, that's a lot of iron. Gotta love that grill.

                                                                        Well done.

                                                                        1. re: steve h.

                                                                          A roadster. :) Its awesome.

                                                                          1. re: weezieduzzit

                                                                            Sweet. Love the way the roofline tails back to the boot.

                                                                            1. re: steve h.

                                                                              This is HEAVILY customized. I'll take pics when we're further down the line.

                                                                              1. re: weezieduzzit

                                                                                Looking forward.

                                                                                1. re: weezieduzzit

                                                                                  Lucky you!

                                                                      2. re: weezieduzzit

                                                                        Glad you're feeling better!!

                                                                        1. re: roxlet

                                                                          Thanks, I had so many food plans this weekend that didn't get to happen. I'll have to make up for it next weekend!

                                                                        2. re: weezieduzzit

                                                                          So sorry you were feeling wonky but I am glad you are feeling better. Roast chicken is a good way to dip your toe in the water. I learned the hard way that broccoli is one of the veggies that cannot be neglected. James planted 8 and even though I wanted him to stagger them he did not. Well, unlike some veggies that can languish in the garden, broccoli ain't one. I had to make soup last night from one that stated to flower. Bad Suzi! Hopefully yours languished in the garden like good veggies should.

                                                                          1. re: weezieduzzit

                                                                            ack. sorry to hear, weezie. good that you're on the mend.

                                                                          2. Curry Fish Fillet - made with some Alaskan cod that was on BOGO special last month & frozen. I love this recipe (below) from a community cookbook because there's no need to thaw the fish first.

                                                                            Served with a cold mixed veg, black bean & chopped water chestnuts in small amount of sweet/sour (vinegar/sugar/cornstarch) dressing. And bakery bread.

                                                                            Curry Fish Fillets

                                                                            8 oz can tomato sauce
                                                                            2 T. water (optional)
                                                                            1 tsp. curry powder
                                                                            ½ tsp salt (optional)
                                                                            ¼ cup chopped onion

                                                                            2 T melted butter
                                                                            2 T bread crumbs or crushed saltine crackers

                                                                            1 pound frozen fish fillets (haddock or other white fish)

                                                                            Place frozen fish fillets in greased shallow 7” x 11” baking dish. Do not thaw.

                                                                            Pour tomato sauce mixture over fish. On top sprinkle the butter/crumbs mix.

                                                                            Bake 400 degrees F. for 35- 40 minutes. Check at 35 min, remove promptly when fish is done.

                                                                            1. Pulled pork - we have lots. Cole slaw on top, potato chips on the side. Beer and wine on the counter. Back into the deep freeze tonight. Maybe some car stuff on the plasma.

                                                                              2 Replies
                                                                              1. re: steve h.

                                                                                Sounds good! But wouldn't the beer and wine be better next to the plates of food rather than on the counter? ;-)

                                                                                And we've begun to get very strong winds up by me - the house just shook a bit with the last few gusts.

                                                                                1. re: LindaWhit

                                                                                  I eat standing up! Beer and wine on the counter is a natural since it overlooks the modest family room and the ridiculously large plasma.

                                                                                  Stay warm. We're in for a nasty week.

                                                                              2. I hope you had a nice day with your son while rjbh20 was out of town. The times a teen spends at home are precious and few.
                                                                                Tonight is a super complicated dinner. Rewarm broccoli, cheddar and bacon soup and compound the porktasticness with a BLT (hold my L and add American cheese). BT&C will be dipped in soup that has a knob of room temp butter floating on top with a smidge of extra sea salt and tons of pepper.

                                                                                1 Reply
                                                                                1. re: suzigirl

                                                                                  Thanks suzigirl. We always have fun together, and I don't know what my life will be next year when he's off at college. I'm so happy for him because he's going to his first choice, but wow, am I going to miss him!

                                                                                  I made a much lighter meal than rjbh20 usually comes up with -- turkey meatballs vindaloo with rice, and samosas and naan from Trader Joes for my son. It was really good.

                                                                                2. There was leftover bbq chicken from last night; egg noodles tossed in roasted pureed mirepoix & butter. Leftover mixed beans simmered with smoked turkey wing. The DF partook of this, I on the other hand, decided I needed a salad.

                                                                                  I found some reasonably priced asparagus at the store today, which I blanched for a minute then cooled down & drained. For dinner, I pan seared some spears to add to my spinach/iceberg/cuke/cherry tomato salad along with a leftover reheated rockfish cake from Friday. The whole thing was lightly drizzled with honey Dijon vinaigrette. Very very good.

                                                                                  2 Replies
                                                                                  1. re: Cherylptw

                                                                                    I just barely blanch or steam asparagus. I love it to snap back at me:) I love the stuff. We have a huge Asparagus Festival here in my area every spring because the central valley here in California grows the very best of the asparagus crops!

                                                                                    1. re: MamasCooking

                                                                                      They were just dipped then quickly chilled before roasting for a couple of minutes in a hot skillet so they were still pretty crunchy. I don't care for them raw at all.

                                                                                  2. It was warm here so I have been busy inside and out all day. I did stop at 4PM to cook a delicious dinner that I just finished eating. Small butterflied stuffed ( sautéed baby spinach, diced Mexican onions, buttered pan crisped seasoned breadcrumbs and Italian blend cheese)pork sirloin roast that was seared then roasted with cumin carrots. More buttered herbed rice and a killer Waldorf salad with toasted walnuts and fresh lemon juice this time in my dressing:) Every bite was delicious.

                                                                                    1. Ok, change of plans - got home after a meeting to find my housemate had kindly made dinner and left me some on the stove - which really never happens - mostly because I don't let it. So its his famous oven-boiled steak, straight out the box boiled greens - and baked potato - nothing some cheese and butter and a cheap bottle of Chianti cant fix - now at least my boiled steak is accompanied by a loaded cheddar/kale baked potato and tempered by wine. I dont know where the steak "gravy" comes from I have never seen its origin.

                                                                                      9 Replies
                                                                                      1. re: JTPhilly

                                                                                        Lol! I recall flatmate a like that in my younger years. I suspect they pull out one of these meals every once in a while to ensure you do most of the cooking.

                                                                                        1. re: Frizzle

                                                                                          LOL he has five dinners

                                                                                          Hamburgers
                                                                                          Hotdogs
                                                                                          Oven Boiled Steak
                                                                                          Oven Boiled Chicken
                                                                                          Can of Soup

                                                                                          but I do appreciate the effort, making a meal and sharing it is always a nice thing to do, it was surprisingly edible this time around. rolleyes aside it was a satisfying meal I am not ungrateful.

                                                                                          1. re: JTPhilly

                                                                                            Surely you mean broiled?

                                                                                            1. re: ChrisOfStumptown

                                                                                              LOL, sadly not a typo. I wish I could call it a braise but its not quite that either.

                                                                                              1. re: JTPhilly

                                                                                                you are a very good sport about it!

                                                                                            2. re: JTPhilly

                                                                                              What on earth is oven boiled? I can't wrap my brain around the phrase + steak!

                                                                                              1. re: meatn3

                                                                                                If it's anything like my old flat mate it's putting a steak (or lamb chop in my case) in a covered casserole dish in the oven with no salt or pepper and cooking for at least an hour.

                                                                                                1. re: Frizzle

                                                                                                  don't forget the water and MSG "seasoning"
                                                                                                  Hour=rare dude likes his meat cooked and cooked again he always looks squeamish when there is anything resembling pink in meat .

                                                                                                  1. re: JTPhilly

                                                                                                    What a waste of a steak...

                                                                                        2. Colorado weather is fun.... it was 63 degrees when I left work today. Now, about 3 hours later, it's 22. WTF.

                                                                                          Anyway tonight's dinner is some boneless skinless chicken thighs that I'm grilling off on my grill pan, and will be topped with an asian bbq sauce that I threw together (based on a recipe from Dinner: A Love Story). Sides will just be simple steamed broccoli and brown rice. Maybe I'll put some sauce on the broccoli too.

                                                                                          1. Dinner tonight was Smitten Kitchen's broccoli fritters with spicy marinara and thick slices of reheated pork loin. The fritters were pretty good but a little doughy; my DH made them from frozen broccoli he blitzed in the FP, which I'm not sure was the wisest choice. Still, that didn't stop me from eating three...and a half.

                                                                                            16 Replies
                                                                                            1. re: ChristinaMason

                                                                                              Christina, how did you reheat the pork loin? We have roast loin from Sunday I'd like to use tonight. Since the MW died a few weeks ago we've been trying to see if we can do w/o one. That strategy is not working. LOL

                                                                                              1. re: Gio

                                                                                                I wish my microwave would die. It takes up so much space, and all it ever does is burn the other's nasty popcorn.

                                                                                                1. re: Kontxesi

                                                                                                  We didn't make popcorn in ours but my husband thinks it's wonderful for baking potatoes & reheating stuff. I couldn't care less but if we don't replace it then I'd need an exhaust fan/hood which I'd rather have anyway.

                                                                                                  1. re: Gio

                                                                                                    Actually, I have to agree on the potatoes. I always get impatient, take them out of the oven, and pop them in the microwave. :p

                                                                                                    My brain is telling me that I use it for reheating leftovers, but... I can't remember the last time I did it. My fiance uses it for mw popcorn and breakfast biscuits/burritos. I use it for softening butter when I suddenly want cookies, and heating up my neck wraps when I get tension headaches.

                                                                                                    As much as I'd love to free up the counter space, I think the neck wraps are important enough to keep it around. :(

                                                                                                    1. re: Kontxesi

                                                                                                      It's great for steaming vegetables & fish.

                                                                                                  2. re: Kontxesi

                                                                                                    Kontxesi (and Gio) - Treat yourself to a newer model; they've come a looong way in the past 10 years. The electronics, sensors and presets on my Panasonic are wonderful. I use it for actual cooking of most things except meat, and for reheating everything.

                                                                                                    1. re: MidwesternerTT

                                                                                                      MidwesternerTT, I know continuing this is OT but I have one more question, you can e-mail me w your answer if you want...See my profile.
                                                                                                      Which Panasonic model do you have? TIA

                                                                                                      1. re: Gio

                                                                                                        Sent to your email, Gio

                                                                                                        1. re: MidwesternerTT

                                                                                                          Got it MTT. Thanks so very much. I haven't digested all the information yet, but I can see at a glance it will be very helpful.

                                                                                                  3. re: Gio

                                                                                                    Hi Gio,

                                                                                                    I just reheated them on low with a touch of oil in a covered non-stick skillet. Worked well. They exuded a little juice, but not bad.

                                                                                                    1. re: ChristinaMason

                                                                                                      Thanks Christina. We actually just sliced several pieces and slathered the Tonnato sauce on the tops. Braised chard and garlic bread were tasty sides. Altogether a meal with lots of flavors.

                                                                                                  4. re: ChristinaMason

                                                                                                    I really need to try these broccoli fritters.

                                                                                                    1. re: TorontoJo

                                                                                                      Do. It. They are fantastic.

                                                                                                      1. re: TorontoJo

                                                                                                        I made them last year and we loved them. I need to make them again.

                                                                                                      2. re: ChristinaMason

                                                                                                        I've never done mine in the processor. I find that the partially thawed frozen broccoli is the easiest to chop, actually. And like I mentioned a few threads ago, my best batch was made using broccoli I'd blanched and frozen previously.

                                                                                                        It did take me a few tries to get it right, though. I had some batches that were really doughy, some that wouldn't stay together....

                                                                                                        1. re: Kontxesi

                                                                                                          Yeah, I think pre-cooking the broccoli would help with texture---he literally chopped frozen florets and didn't do anything further to them before adding to the batter. I was hoping for more of a tempura-like texture, which is totally unreasonable but still somehow what I pictured in my head.

                                                                                                      3. Well it dropped 25degrees or so in nyc over the past day. I decided i wanted springy food anyways. Lunch was a mish mash of random snacks and my new favorite smoothie ever. Its pineapple, a peeled cucumber, handful of cilantro, and 1/4 grapefruit all blitzed together with a tiny pinch of salt. Super refreshing.
                                                                                                        Dinner was another order in at work evening....couldn't pronounce the name properly but had a great korean tofu veggie soup of some sort along with those lovely banchan- the sesame bean sprouts are my favorite of those.

                                                                                                        2 Replies
                                                                                                        1. re: Ttrockwood

                                                                                                          Ttrockwood that smoothie sounds excellent. Been using smoothies to get through this winter myself. I really love citrus in smoothies this time of year.
                                                                                                          My friend made me the easiest smoothie ever today. Strawberries with the tops left on. Mmmmmm. My poor rabbit misses out though, she only gets a couple of green strawberry tops instead of the whole lot when I use strawberries for salads or desserts.

                                                                                                          1. re: Ttrockwood

                                                                                                            I like those sprouts, too. This recipe is not a bad approximation:

                                                                                                            http://koreanfood.about.com/od/sidedi...

                                                                                                          2. I picked up some fresh bamboo shoots yesterday. I've never had them fresh before so the prep is a bit of a learning curve. Apparently they're poisonous until you boil them.

                                                                                                            The boiled slivers are going to be stir fried with some salted spicy vegetables(a sachet I picked up from the Asian supermarket).

                                                                                                            Alongside will be silken tofu. A soy sauce dressing and spring onion garnish for the bloke and preserved egg & fresh coriander garnish with mine.

                                                                                                             
                                                                                                            5 Replies
                                                                                                            1. re: Frizzle

                                                                                                              And the finished dishes. Very good. Japanese plum wine on ice accompanied, a surprisingly good match to the salty, spicy flavours.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              1. re: Frizzle

                                                                                                                How was the fresh bamboo shoots compared to the canned or frozen ones? I have seen the fresh ones in the store, but I don't care much for them. Maybe I would like them fresh.

                                                                                                                Your dish looks stunning! :)

                                                                                                                1. re: sedimental

                                                                                                                  Thanks!

                                                                                                                  I think the flavour is a little sweeter than tinned and the texture is crisper. In my book that makes it better however if you don't like the tinned flavour you probably with like the fresh flavour. I've never tried frozen.

                                                                                                                2. re: Frizzle

                                                                                                                  Very pretty!

                                                                                                                  1. re: Kontxesi

                                                                                                                    Thank you!

                                                                                                              2. We love our Costco chicken. It feeds the two of us three meals plus. Saturday night we had roast chicken, last night was chicken pot pie (there are leftovers) and today the rest of the bird (meat, skin and bone) will be simmering away for a rich chicken soup. Good project on a gray day with a windchill of 1F. Ugh.

                                                                                                                1. I can't believe we're at the end of Feb. already! For tonight we're having some of Sunday's roast pork loin with a tonnato sauce of Italian tuna in EVOO, anchovies, capers, lemon juice, and mayo, FGBpepper, crushed red pepper flakes. Braised kaleidoscope chard, and perhaps steamed then seasoned potatoes or garlic bread will be served also.

                                                                                                                  1. Chicken pie - bought
                                                                                                                    Chips - frozen
                                                                                                                    Sweetcorn - tinned

                                                                                                                    Real cooking - some other time

                                                                                                                    15 Replies
                                                                                                                    1. re: Harters

                                                                                                                      By the by, it's been quite a day (the man flu aside).

                                                                                                                      One of the First World War pieces I recorded for the local radio was broadcast this morning, so I'm quite chuffed. I'm not sure that "foreigners" can access the BBC recordings, but for those who might be able to listen, here it is :http://www.bbc.co.uk/programmes/p01q7xq3

                                                                                                                      1. re: Harters

                                                                                                                        It worked for me, Harters.

                                                                                                                        :::applause::: Well done.

                                                                                                                        1. re: Harters

                                                                                                                          You have a very pleasant speaking voice, John! Quite a lot of historical information that you have. Well done.
                                                                                                                          Applause from me too.

                                                                                                                          1. re: Gio

                                                                                                                            Wow, I'm impressed! Nice work. I hope you are feeling back to better soon.

                                                                                                                          2. re: Harters

                                                                                                                            Love the accent/dialect!

                                                                                                                            1. re: Harters

                                                                                                                              Nice, congratulations!

                                                                                                                              1. re: Harters

                                                                                                                                That's great! Terrific piece, btw.

                                                                                                                                1. re: Harters

                                                                                                                                  fabulous, Mr. H! your voice is not how i "pictured" you..... great piece.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Me neither. I thought it was just me.

                                                                                                                                  2. re: Harters

                                                                                                                                    That was fun. Keep us posted on future broadcasts.

                                                                                                                                    1. re: steve h.

                                                                                                                                      Will do - although it may be over the next four years. BBC has been doing a really great job with this. All their local radio stations are running with same project about places that were significant during the war and still exist today.

                                                                                                                                      A fellow "war buff" in the next borough has also done a piece about "England's Bravest Street" - smallish street from which 161 men served and 29 died.

                                                                                                                                      1. re: Harters

                                                                                                                                        Thanks, I'll look for it.

                                                                                                                                        1. re: Harters

                                                                                                                                          Love it! Great job. Somehow, I did picture you sounding like this :)

                                                                                                                                      2. re: Harters

                                                                                                                                        Congratulations!

                                                                                                                                        Nicely done.

                                                                                                                                        1. re: Harters

                                                                                                                                          Very cool, will look forward to listening at home tonight. Of course, I already know what you sound like....

                                                                                                                                      3. It's been impromptu dinners for me, due to bad planning. Braised short ribs had been scheduled for Sunday night, but didn't end up being cooked until last night, late in the evening.

                                                                                                                                        So Sunday was Oaxaca cheese enchillada in red chile, baked sweet potato, and a sweet-sour cole slaw. I really liked the sweet potato versus the hot and bitter of the chiles. It started me looking at Mexican treatment of sweet potatoes, apparently candied sweet potato with cinnamon is popular. At some point I may try this: http://www.lacocinadeleslie.com/2013/...

                                                                                                                                        Last night was homemade guacamole with warm tortillas, cheese and crackers later. Made the guacamole with chipotles, which was great and a nice change from fresh peppers.

                                                                                                                                        The braise is finally done, need to decide on sides for tonight. I'm thinking either polenta or cornbread, plus a vegetable TBD.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                          Yum! I'm diggin' your kitchen sensibility, Chris.

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            Thanks. I've been lurking here a while and definitely admire your cooking.

                                                                                                                                          2. re: ChrisOfStumptown

                                                                                                                                            If you are looking for more Mexican type flavored sweet potatoes, try mashed sweet potatoes with chipotle in adobo. One of my favorite sides for pork. Alton Brown has a recipe somewhere online.

                                                                                                                                          3. A few months ago, I was a steak-loving crazy person and managed to hoard enough steak for a small army which is now clogging up my freezer, angrily staring me in the face for neglecting it while I've been on a poultry kick, and making me feel bad for buying new meat when I have plenty of it already at home. The chicken can wait, tonight is a hunk of flap meat to be seasoned with the Dukkah nut spice blend that I picked up at TJs this morning. I just shopped so the vegetable side dish options are pretty long. I've been trying to use what is in the house before shopping trips before getting to the new stuff so the choices are either roasted cauliflower or braised cabbage. I've had cauliflower the past two nights but after the rave reviews here I might just have to make it a three peat.

                                                                                                                                            I'm looking for a comforting meal as I'm in serious need of some comfort. I haven't been faced with the medical examiner this week, but only because my mom is sick back at home up north so they gave me a few days to breathe and sort out things with my family. My grandma looked after my mom on a day-to-day basis so now that she's gone, I have to put my big girl pants on :)

                                                                                                                                            20 Replies
                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              That's really tough, I'm so sorry. Hope your mom gets well soon!

                                                                                                                                              1. re: TorontoJo

                                                                                                                                                Thanks, hopefully she'll be back to her "well" soon enough. Fortunately, although I admit it sounds awful, I'm sort of used to it. It helps to push through.

                                                                                                                                                1. re: TorontoJo

                                                                                                                                                  good luck with your mom - i know it's tough. those big-girl pants fit better and better, unfortunately, as time goes on.

                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                  My best wishes for your Mom. I am glad you can still maintain your great sense of humor (your reference to putting your big girl pants on). Hang in there.

                                                                                                                                                  1. re: Fowler

                                                                                                                                                    I'm great at smiling when I feel like crying and usually find myself laughing hysterically at stressful times. Last year when I was working nonstop, my colleagues would laugh as I sliced and diced surgical specimens while giggling and laughing hysterically all day. If I didn't laugh I would have just fell onto the floor in a ball sobbing. It worked then and hopefully it'll work now.

                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                    Hope your mom feels better soon!

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      Hope she's better. Nice that your grandmother can step in.

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        Thanks, unfortunately, granny passed away in December but I'm sure she's guiding me along as I try to help my mom. You'd think it'd be easy to fill the shoes of an 86-year old woman, but she was a hard working, busy little bee.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          Ohhh. Sorry. I guess I misread your post. My sympathies.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            fieldhawk, it's what we do as daughters. It's a role reversal that, while we wish we didn't have to deal with it, almost always comes into play. Sounds like you had good training from seeing the ease with which your grandmother did it.

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              Thanks. Even though work is being very understanding, I always feel so bad that I'm the one who often has to miss days to go home but I know that's silly.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Don't fret about it. You are fortunate having a work place which is understanding.

                                                                                                                                                                I spent most of 2013 out of state helping take care of my parents. Like LindaWhit said, it is a bittersweet role reversal.

                                                                                                                                                                Hoping all goes well.

                                                                                                                                                                1. re: meatn3

                                                                                                                                                                  Thanks. My boss this month is really emphasizing that right now it doesn't matter and I can take as long as I need which I'm so grateful for.

                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                          So sorry about your mother, Fldhky. I hope she'll be AOK very quickly. All my best wishes for both of you.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            Hopefully your mom gets back to her best very soon. I am sorry that she has hit a bad patch but with your support I hope she pulls out of this quickly.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              I'm sold! Roasted cauliflower rocks! I seasoned it with a sprinkle of Penzey's half sharp paprika, salt and Parmesan. The Parm totally wasn't even needed.

                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Looks wonderful. Wow.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  Looks delicious.

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Yummy, we had roast cauli last night too! It was a side to leftover daal so I roasted it in coconut oil, nigella seeds, cumin, turmeric and garam masala. We polished off a whole cauliflower between 2!

                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                    sorry to hear about your mom, hope things improve fast!

                                                                                                                                                                  3. Out tonight with a coworker. A general bitch session at the restaurant just down the street from work.

                                                                                                                                                                    No idea on the food, but yes. There will be wine.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      "Dinner" was an appetizer of arancini. Nicely fried on the outside, but overall a bit dry, not enough cheese inside or sauce on the side in which to dip pieces of the arancini. Conversation was also revealing in several aspects.

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        I love good gossip sessions with my close coworkers. It's amazing what you can find out. Sorry to hear about the arancini.

                                                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                                                          Well, the convo just confirmed things I was 95% sure about - most of it not good or smart. Gotta wonder about some people's lack of brain cells.

                                                                                                                                                                    2. I had a little extra time this morning so I put together a quick marinade for a flank steak I had thawing in the fridge - cumin, coriander, tons of smashed fresh garlic, olive oil, salt and orange and lime juice (to make a sort of poor man's sour orange). I'll decide when I get home whether I want to cook it sous vide and then sear, or just throw it on the grill. The lateness of the hour will no doubt be the determining factor!

                                                                                                                                                                      I've got some Brussels sprouts to go alongside, so I'll either shred and saute or halve and roast them, maybe with a little chipotle vinaigrette if I'm feeling ambitious. I had a big bowl of moo shu pork for lunch that was VERY heavy on the cabbage, so it's going to be a very cruciferous day for me!

                                                                                                                                                                      1. Trying my first recipe from the Smitten Kitchen cookbook: tomato-glazed meatloaves with brown butter mashed potatoes. I have some lettuce in the fridge that needs to be used to I'll do a salad with a lemon-thyme viniagrette to go with.

                                                                                                                                                                        1. I was dreaming of lamb, thanks to several appearances it's made on the WFD threads lately, but after consulting with my scale (the horror! the terror! the humanity!) I will forego the Greek place I had planned to go to tonight for souvlaki and instead will be a good girl and have sashimi instead. Ok, and maybe a cocktail. Fine. If I must.

                                                                                                                                                                          TWD & TD afters with friends. Hopefully no tempting snacks there.....

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            I have decided not to consult with my scale until I return from Madrid, so last night I went out with one of my girlfriends to a newish restaurant in town. She and I each had the escargot appetizer (very good, but nothing special), I had seared sea scallops with herbed orzo (fantastic, I went to town on that orzo), and she had what she and I both think may have been the best lamb chops either of us have ever tasted.

                                                                                                                                                                            The scale will NOT be happy with me come March 7th!

                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                              Eh. Enjoy while you're there. I'm down 2 lbs. already since yesterday :-)

                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                              Now I'm dreaming of sashimi...

                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                We actually ended up getting tuna tartare (with avocado and tobiko) and white tuna tataki. 'twas nice, and felt healthy.

                                                                                                                                                                                Until I ordered scallion pancakes because tiny slices/chunks of fish just weren't cutting it in these temps. Lucky for me, I found them *way* too doughy and greasy. Meh.

                                                                                                                                                                            3. WFD tonight is leftover hot pot. My biggest challenge is deciding whether to have the open bottle of Cremant d'Alsace or the 4 open bottles of sake...

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                Why choose?

                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                  Hmm...good point.

                                                                                                                                                                              2. WFD is vodka sauce over TJ's newest darling pasta bundles- a porcini truffle thing. Probably the sauce is overkill? I feel like splurging calorie wise- diet time is around the corner. A green veg and a glass of wine.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                  I haven't been to TJs in quite some time. Just realized I'm almost out of Grade B maple syrup, so looks like a trip to the Burlington store is in order.

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    the Marlton one? That one is my favorite but driving west on Rt 70 makes me nuts.

                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                      No, I'm up in Massachusetts, NJchicaa, so it's Burlington, MA. Although that TJs can often be a pain to get to. The Nashua, NH store has wine as well, so I'd prefer going there, but I'll be down in the Burlington area for other stuff on Saturday, so I'll have to make do with that one.

                                                                                                                                                                                2. Off to costco this AM, and I couldn't resist the rotisserie chicken. That will be the center of the plate, but along the sides will be this baby artichoke and pasta dish that I saw last week. Then, when baby artichokes appeared in the market, I couldn't resist.

                                                                                                                                                                                  http://cookingwithrosetta.com/spaghet...

                                                                                                                                                                                  16 Replies
                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    I feel like I need to join Costco just for the chicken :)

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      Hey - finish cooking the meat already in your freezer.
                                                                                                                                                                                      :-P

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Seriously...issues!

                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                        So worth it. At 5 bucks a chicken you can't go wrong.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          "I feel like I need to join Costco just for the chicken :)"

                                                                                                                                                                                          Fair warning...Anytime I went into Costco to just pick up a chicken I ended up walking out with $70 worth of other stuff. :-) Heck, my SO and I went in there one time to pick up a small wedge of cheese and we ended leaving with the cheese and a Sony Blu Ray player!

                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                            Beach umbrella, Tbone steak
                                                                                                                                                                                            :)

                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                              You got out for only $70? Well done. It's rare that I get out for less than $150. ;0)

                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                Well, welcome to what would be my life, hence LindaWhit's caution above. I have an issue buying things when I don't intend to.

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  I think we all do that, fieldhawk. Hence my two $200+ spends at Wegmans the two times I was there. :-)

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    lol. This is why once was enough for me. :)

                                                                                                                                                                                                2. re: Fowler

                                                                                                                                                                                                  Most recent trip, on Monday to get the rotisserie bird, I took a list and only ended up buying one extraneous item - mangos looked really good and jumped into my cart.

                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                That pasta looks wonderful BUT I'm not sure I could do it. I love artichokes so much that stripping off and discarding the outer leaves would pain me greatly.

                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                  These are the teeny-tiny ones, and take my word for it, there isn't much on those leaves so discarding them was not painful!

                                                                                                                                                                                                2. re: roxlet

                                                                                                                                                                                                  That pasta looks fantastic. I tried to sway James with whole steamed artichokes with a tarragon butter as a starter for a brunch many years ago and was met with total resistance. I need to try again since I really love them and can no longer kill a whole one by myself. Maybe as an ingredient(maybe it was the tarragon butter) he will be more receptive.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    It was a very good pasta. Quite lean, really, since I used less oil than specified in the recipe. My son loved it too.

                                                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                                                    The artichoke pasta looks amazing! Have pinned it for future dinners...

                                                                                                                                                                                                  3. tonight i'm working through things on hand and came up with a tamarind curry with diced chicken, chickpeas and tuscan kale. have some leftover rice from the halal cart chicken and some leftover roasted tandoori cauliflower. done.

                                                                                                                                                                                                    1. Tonight is a pork chop recipe from Skinnytaste... Pork Chops with dijon herb pan sauce. Have some fresh thyme to use up so I'll use that. Sides will be steamed broccoli, probably with some lemon pepper (still working my way through the 3lb bag of florets I bought at Costco!) and some leftover brown rice to sop up the sauce.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                        I love a dijon herb pork chop.

                                                                                                                                                                                                      2. Hot peanut sauce on noodles w/ chicken, peapods and carrots, inspired by mariacamen's enthusiasm last week here
                                                                                                                                                                                                        http://chowhound.chow.com/topics/9657...

                                                                                                                                                                                                        Fun as it was (once) to make the sauce starting from roasted peanuts using the David Lebovitz recipe as a guideline, I'll be going back to a much easier version I have that uses peanut butter.

                                                                                                                                                                                                        1. I normally don't get home until 10:00 on Tuesdays, but my fiance wasn't feeling well enough to go to his class so here I am, with no dinner planned. That means laboratory night!

                                                                                                                                                                                                          I made an avocado cream sauce with leftover guac from Saturday and Greek yogurt, and then combined venison taco meat with the leftover chicken, sweet potato, and black bean tacos to make an enchilada filling.

                                                                                                                                                                                                          I officially suck at rolling enchiladas, though. I only had corn tortillas, and was too stubborn to warm them first.... I should just call this a casserole I guess. :p

                                                                                                                                                                                                          Anyway. Just went in the oven, so we'll see what happens!

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                            Let's call it Mexican lasagna. :) Whatever it's called, it sounds delicious.

                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                              It sounds like a perfect cobble together meal. I would have done that with my leftovers if that were what I had.

                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                They came out somewhat enchilada-like, despite my lack of skills. :-) I've decided I don't like the venison filing as much as I did the first time I made it, so I think I'll ditch that recipe.

                                                                                                                                                                                                                All together though, it was quite good. :-) He ate avocado without a fuss, I ate cilantro without too much trouble.... I'll call this a win!

                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                  Your enchiladas sound delicious to me. Yeah, without warming, corn tortillas do not cotton to being rolled. Usually I heat in sauce or a bit of oil, but microwave with a damp paper towel over works well too.

                                                                                                                                                                                                                2. Tonight will be me muddling through the onslaught of broccoli. James decided to not listen to me and plant all 8 broccoli at the same time instead of staggering them. It's all good, my stomach is being my friend lately.
                                                                                                                                                                                                                  Tonight will be a ham steak and a pasta salad with blanched broccoli, blanched sugar snap peas, carrot coins, red pepper, Kirby cucumber coins, golden raisins and leftover bacon, crumbled. Ranch to dress the salad. That is my dinner and the leftover pasta salad will be lunch. For James, grrrrr, will be sweet corn on the cob as his second side. It was the first I have seen and it will be boiled and served with sea salt and butter. I will not be able to yay or nay it so I am sorry.

                                                                                                                                                                                                                  1. Another warm day spent mainly outdoors. I live 1.5 blocks west of a *restaurant row*. It is a historical downtown area and most of the places are privately owned businesses. My b/f worked a day shift and as soon as he gets here we are walking over to some little joint his buddies love to meet up with some of them for some vittles and booze:):)

                                                                                                                                                                                                                    1. Tonight's dinner was fast to prepare, but very good. We stir fried strips of thin center-cut pork chops until just done. Separately, blistered some 1" lengths of green beans and stir-fried with 1/2 a can of Maesri prik khing paste. A can of chopped water chestnuts went in, along with the pork and its juices and just enough water to make it saucy.

                                                                                                                                                                                                                      Served straight up with no rice, just chopped roasted cashews on top. Very good. Pretty low carb, too.

                                                                                                                                                                                                                      Hunger is the best sauce.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Oh yum. One of the favs of Maesri sauces.

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          I looovee water chestnuts! Also, great idea. I never seem to ever think to dice or slice a pork chop. Sounds super tasty, especially the cashews!

                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                            Sounds like a great meal to me.

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              Yum.

                                                                                                                                                                                                                            2. Tonight is my Friday, so we're living it up with burgers (bacon, swiss, homemade half sour dills, tomato), thick cut fries (skin on) and beer. Yogurt cake with still-warm-from-the-pot kumquat-ginger marmalade for dessert. There will also be movies.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                That all sounds wonderful. I'm jealous!!!

                                                                                                                                                                                                                              2. An extra big ribeye chop came home with me Friday, aged all weekend and was grilled in the sun yesterday. Tonight it's dinner.
                                                                                                                                                                                                                                Spinach and probably sweet potato as sides, but I just really want the bone.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                  Looks awesome! I need to "age" a ribeye sometime soon. I love greeting my dinner for a few day every time I open the fridge :) You'd think I'd eventually remember it's in there.

                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                    Hi rabaja, where did you find that lovely looking ribeye chop? Even since Bryan Flannery closed his store in Corte Madera I have not been able to find really top-notch beef in Marin.

                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                      I found it at Good Earth Grocery in Fairfax. It's Marin Sun Farms beef. They carry a lot of their cuts and occasionally have this one.
                                                                                                                                                                                                                                      I have to say, we loved it.
                                                                                                                                                                                                                                      A treat for sure, but easily three meals (for normal people).

                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                        Thanks. I have tried some of the items they make themselves like the juices, soups and buffet, but have not tried the meat.

                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                          Have you liked the prepared food?
                                                                                                                                                                                                                                          It hasn't been my favorite but I LOVE most of their produce, the meat counter isn't bad and we often get good fish, crab, etc.

                                                                                                                                                                                                                                  2. More after work obligations - had some things that needed using up. Inspired by a Pasta Gratin recipe from J. Pepin's Everyday Cooking - made a shrimp/salmon gratin w a turmeric cream sauce and parmesan crust - quick roux sauce and bake - easy and tasty.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                      That is just about the best book I've seen on the topic of quick meals.

                                                                                                                                                                                                                                      1. re: ChrisOfStumptown

                                                                                                                                                                                                                                        Yes it is very nicely done - It manages to be quick and thrifty but still very French and elegant. "The minimalist" of its era

                                                                                                                                                                                                                                    2. I made a simple Apple Roast Chicken tonight. Fast and easy. I think I'm more excited about using the carcass to make a stock, but that's just a testament to how much I love to make chicken stock! Who knew it was so easy?

                                                                                                                                                                                                                                      http://yummyreads.com/2014/02/apple-r...

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: NancyChin

                                                                                                                                                                                                                                        Its true - sometimes the best part of making chicken what comes after - Why I prefer making whole chicken or at least bone in, the obsession with boneless/skinless drives me nuts.

                                                                                                                                                                                                                                      2. Aged scotch fillet steak on the BBQ. Cherry tomatoes with olive oil, salt and pepper and zucchini matchsticks deep fried with fried mint leaves, red wine vinegar, garlic and chilli flakes. The zucchini were the highlight of the meal for me.

                                                                                                                                                                                                                                        Xbox and guitar hero on the plasma post dinner for the first time in years. The bloke has obviously been putting in some clandestine practice; he's beating me.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                          Tell me more about this zucchini... Deep fried? Did you season it after cooking?

                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                            I salted the zucchini after slicing and let them sit for half an hour then patted dry. After deep frying I added a bit more salt, pepper, red wine vinegar, chilli flakes and finely sliced garlic. The fried mint leaves were added (just 30 secs to fry these) and it was tossed.
                                                                                                                                                                                                                                            The acid from the vinegar is the perfect foil for the richness deep frying creates.

                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                              Sounds great, thanks for the details.

                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                What I'd like to know is why, when my mint is going gangbusters in the warmer months, do I never stumble across these delicious-sounding mint ideas. ???

                                                                                                                                                                                                                                          2. The continuing man flu means I really have little interest in food or, indeed, much else other than knowing where the next box of tissues is. . So why, oh why, is herself inflicting some weird shit with cod on me.

                                                                                                                                                                                                                                            Fish gets cut into little finger sized strips and has a 30 marination in a soy & dry sherry mix.

                                                                                                                                                                                                                                            Garlic & ginger gets fried. Fish & marinade goes in for a little while. Ground ginger, sugar, soy and sherry goes in, follwed by shredded spring onions. With noodles.

                                                                                                                                                                                                                                            (Recipe from Leith's Cookery Bible, Prue Leith & Caroline Waldegrave 1991. In years to come, I can see us moving to a small place in a retirement community. We'll have to get rid a lot of our "stuff", including most of the cookbooks. This'll be one that stays. Actually I reckon if I kept this, Delia Smith's Complete Cookery Course and Nigel Slater's Real Fast Food, I could pretty much manage without any others. )

                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              LOL! Poor Harters, I do hope you feel better soon. Man flu is rough. :)

                                                                                                                                                                                                                                              Dinner from herself actually sounds pretty darn tasty to me. But perhaps chicken broth may be more up your alley right now!

                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                Poor Harters! Feel better. Soup's the thing.

                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  Fish when sick, that's challenging. Hope the "flu" passes soon.

                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                    Mmmmm. "Weird shit with cod" sounds like THE ticket for a man flu. Believe herself, Harters!

                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                      Now I've reserved Nigel Slater's Real Fast Food from the library. Should arrive shortly.

                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                        You're going t Love it. I've cooked almost every recipe ever since I got it in 2011. Here's a link to a reporting thread when the book was a companion the COTM in Sept. of that year.

                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/804902

                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                          Mine had been so used, it was falling apart and I've had to buy a new one.

                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                          A Chinese herbalist once told me ginger is good for phlegm reduction. Maybe the weird shit with cod and lashings of ginger will help your man flu.

                                                                                                                                                                                                                                                        3. I had errands to run yesterday so the DF requested a take out plate from our local seafood market/restaurant. He had fried flounder, shrimp, oysters & scallops with FF, slaw & hushpuppies. I didn't have the taste for fish so I finished up the last of the BBQ chicken and 1/2 of a 3 oz. bar of 70% chocolate.

                                                                                                                                                                                                                                                          The DF asked for chicken & rice soup two days ago; I swear it's the only soup he can eat every week so that'll be what I make for him today. I'm not feeling it for myself; I'll finish up the three bean soup I made Thursday, which was a can of each Great Northern beans, Cannellini and Canary beans, rinsed & drained; mirepoix, veggie stock & chicken stock, salt free seasoning, thyme, salt & pepper. Maybe we'll have some type of sandwiches to go with. The temp dropped from 50's yesterday to 30's today, so it's still soup weather.

                                                                                                                                                                                                                                                          1. I have a small whole chicken and not much in the way of inspiration for dinner.

                                                                                                                                                                                                                                                            Any ideas?

                                                                                                                                                                                                                                                            I'm not feeling a classic roast or Eurocentric braise. Don't mind cutting it into parts tonight, but there's no time to do any marinating aside from maybe 30-40 min. before cooking. Soup sounds OK, but I am hoping for something a little more interesting.

                                                                                                                                                                                                                                                            18 Replies
                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              From my make these someday recipes stash:
                                                                                                                                                                                                                                                              The Million Dollar Chicken recipe seems to get good reviews
                                                                                                                                                                                                                                                              http://www.food.com/recipe/million-do...

                                                                                                                                                                                                                                                              Lyra Chicken Strogonoff by CH'er JonParker here
                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/9231...

                                                                                                                                                                                                                                                              I've made and like the Pacific Lime Chicken recipe by Diana Henry in her Cook Simple book
                                                                                                                                                                                                                                                              edited to add this link http://ohmy-applepie.blogspot.com/200...

                                                                                                                                                                                                                                                              Super easy and tasty is the Roasted chicken in smokey apricot sauce by Robin Miller
                                                                                                                                                                                                                                                              http://www.foodnetwork.com/recipes/ro...

                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                The apricot chicken kind of intrigues me. I may try that with smoked salt instead of the liquid smoke. I bet some sriracha would be good in there.

                                                                                                                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                                                                                                                  That Million Dollar Chicken is tasty and easy.

                                                                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                                                                  chicken under a brick

                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    how about a curry?

                                                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                                                      This might work, too. I have a Japanese curry block that's been awaiting using forever. Maybe I can simmer the chicken pieces in the curry with some cauliflower, onions, and broccoli, and crisp the chicken skin under the broiler. Wish I had some carrots. I really don't want to go to the store.

                                                                                                                                                                                                                                                                      Thanks!

                                                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                                                      How about a rotel and Velveeta casserole? Boil chicken and shred meat -save the water. Cook 1/2 box spaghetti in the chicken water. Combine shredded chicken, spaghetti, a can of rotel, a can of cream of something soup, some velveeta and optional sauteed onion and bell pepper in butter. Bake in a buttered casserole. There are a million recipes for this but I always like the way the spaghetti tastes when it gets cooked in the chicken water and the rotel/Velveeta combo is a classic love hate.

                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        Spatchcocked, rubbed with oil and liberally spiced with indian type flavors, curry, turmeric, smoked paprika, cumin, etc.?

                                                                                                                                                                                                                                                                        Quinoa vegetable pilaf and raita to go along.

                                                                                                                                                                                                                                                                        http://www.manjulaskitchen.com/2012/0...

                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                          I do have leftover raita...tempting.

                                                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                                                          chop into pieces, quick marinade in fish sauce, lemon juice, a little sugar, something spicy - dried chilis, fresh sliced jalapenos- crushed garlic, drain, then roast near the end, brush pieces with sweet chili sauce and broil for super crispy charred sweet/spicy skin.

                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            Lemon chicken: EVOO, lots of garlic, capers, lemon zest & juice, S & P, and a bit of paprika or Aleppo pepper flakes. Roast.

                                                                                                                                                                                                                                                                            Chicken Paprikash
                                                                                                                                                                                                                                                                            http://www.food.com/recipe/chicken-pa...

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              Soy/Five Spice Powder glaze for roasted

                                                                                                                                                                                                                                                                              Sauce:
                                                                                                                                                                                                                                                                              2 1/2 tsp. salt
                                                                                                                                                                                                                                                                              1 1/2 Tablespoon sugar
                                                                                                                                                                                                                                                                              2 1/4 tsp. Five Spice powder
                                                                                                                                                                                                                                                                              4 1/2 Tablespoons soy sauce
                                                                                                                                                                                                                                                                              1 clove garlic, crushed
                                                                                                                                                                                                                                                                              1 Tablespoon oyster sauce

                                                                                                                                                                                                                                                                              Line pan with foil for easier cleanup.
                                                                                                                                                                                                                                                                              Salt bird cavity. Rub sauce inside and out on bird. Pour remaining sauce IN the cavity. Put onion and parsley in the cavity- 2 stalks green onions springs of Chinese parsley. Roast 350 degrees, about 1 hour

                                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                This sounds really good. I'll save it!

                                                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                                                I knew I came to the right place. You guys are full of good ideas. Thanks for sharing!

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  I know I said no braises, but after my curried lunch leftovers, something in a different vein is sounding better and better. This chicken braised with cider and prunes (I'll probably use figs and maybe dried apricots, as that's what I have) is sounding good. A little coarse dijon mustard might be good there, too. http://chowhound.chow.com/topics/9167...

                                                                                                                                                                                                                                                                                  Cauliflower mash and maybe steamed broccoli for veg.

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    It's so much easier to give suggestions to someone else than to solve my own menu-planning challenges, which consistently involve more fresh fruit/veggies in the fridge than can be eaten by two in a reasonable time. Those produce display designers deserve an award - it all looks so good.

                                                                                                                                                                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                      This is soooo true!

                                                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                                                    You've gotten a billion suggestions already, but I really like this dish:

                                                                                                                                                                                                                                                                                    http://www.foodandwine.com/recipes/ru...

                                                                                                                                                                                                                                                                                    I usually serve it with fettuccine and roasted or steamed broccoli.

                                                                                                                                                                                                                                                                                  3. Meatloaf described in the DOTM thread. Baked potatoes. Spinach.

                                                                                                                                                                                                                                                                                    1. Tonight is my "20 minutes at home between activities" night so dinner is in the crockpot. Chicken parmesan sandwiches. Bread, obviously, is NOT in the crock but just needs toasting at mealtime, something spouse can comfortably do. New recipe for me, hopefully it works as anticipated:

                                                                                                                                                                                                                                                                                      http://melaniemakes.com/blog/2013/12/...

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                                        Let us know how they turn out. I'm always looking for more ways to utilize my crock pot.

                                                                                                                                                                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                          I'd give it a B, maybe B+. I missed dinner so had the leftovers for lunch. I thought the recipe resulted in too much liquid at the end so I removed the chicken to shred, then reduced liquid in a saucepan for about 15 minutes. For lunch, I ended up adding more shredded provolone. The cheesy flavor and texture definitely elevated the dish. I'll make it again with tweaks.

                                                                                                                                                                                                                                                                                      2. tonight is my only free night at home with no after work obligations and I have some fresh asparagus that needs to get used - I am thinking Marcella Hazan's Asparagus Risotto and earthy Italian white I tasted at Moore Brothers the other day (and bought)- maybe some grilled lamb chops for protein.

                                                                                                                                                                                                                                                                                        1. Simple tonight: Pan-seared Baramundi, steamed baby bok choy, and brown rice pilaf. Probably an onion and hot house tomato salad to complete the meal.

                                                                                                                                                                                                                                                                                          1. Eating yogurt cake with kumquat-ginger marmalade for breakfast, the BF comments that the marmalade would be good with chicken. So I'm going to thaw the last 2 of the giant b/s chicken breasts, slice one and cook it into a marmalade-curry sauce, probably with some onion and garlic added, for dinner tonight. Sort of a riff on this recipe: http://allrecipes.com/recipe/slow-coo... Wilted chard and rice on the side.

                                                                                                                                                                                                                                                                                            Tomorrow, I'll work the other b/s breast into a pad thai. I'll have to go to the "international" market to pick up some noodles and bean sprouts and, if they have green papayas, I think I'll buy one for a green papaya salad. They run out a lot, though, so the salad is kind of a wait-and-see thing.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                              I saw a similar curry marmalade recipe a few days ago when I realized I have lemon marmalade in the fridge that I had totally forgotten about (bought it from an antique sale at one of our fave shops.) Please report back!

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                This turned out excellent. Maybe not Serve To Guests excellent or Birthday Dinner excellent, but it's definitely something I'd make again. Very fast and easy. Sweet, tangy and spicy. Kind of reminds me of a curried version of sweet chile sauce.

                                                                                                                                                                                                                                                                                                This is what I did: tossed chicken slices in curry powder, crushed chile, ground ginger, garam masala, s&p, sauteed onions and garlic, added the chicken, stirred in a bit of chicken broth (in this case, water with a spoonful of better than boullion) mixed with marmalade, cooked down until nice and saucy.

                                                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                  Thank you! I think we'll give it a whirl this weekend to use up that marmalade. Somehow we ended up with a lot of chicken and little else so I'm trying to mix up the preps and flavor profiles as much as possible.

                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                    That sounds wonderful. I have all sorts of homemade jams from friends that I want to try in this. Thanks for the idea!

                                                                                                                                                                                                                                                                                              2. no cooking except for bfasts here - been sick as a dog (just the latest cold) for two days (well, longer, but the worst is here now) and have made myself bacon & eggs (fried, poached) and eaten a lot of cara cara oranges. the BF made me chicken broth one night but i haven't felt like much else. i know sleeping in the germy hosp. with the oldster didn't help (i stayed far away, with a mask, and lots of handwashing, but that was before i got real sick), but i have to get better to relieve my sister, get back to the office, since i haven't been since last Thurs., and just get back to my regular self. reading all your delicious dinners almost made me get out of bed to defrost something! almost. instead, i think i'll doze through some movies. keep up the good work!

                                                                                                                                                                                                                                                                                                18 Replies
                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  Feel better, mc!

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Feel better! I love those cara cara oranges. It might sound crazy since I work there, but I also try not to touch things in the hospital.

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      Take care of yourself, mc!

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        As hard as it is, you have to take care of yourself first or you aren't good to anyone. Take the time you need to get well!

                                                                                                                                                                                                                                                                                                        Chicken broth is magic stuff (especially when made by someone you love.)

                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                          Chicken broth is some kind of miracle. I now keep it at least quart of gloopy stock on hand at all times.

                                                                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                                                                          Essence of home brewed chicken soup just sent to you electronically MC:) Pamper yourself. Eating helps.

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            hang in there and heal up!

                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                              Downtime is good. Maybe a long weekend in Napa can zap those microbes.

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Sick sucks! I hope you feel better soon.

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  Get better soon MC.

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    Get well soon mc! And it really is true, you have to take care of yourself else you are no good to anyone else. Remember, put your oxygen mask on first before assisting others....

                                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                                      thanks all! you are all too kind, too wise. i have said these same words to others many times and i know they're true.

                                                                                                                                                                                                                                                                                                                      the BF came through with a small but excellent dinner tonight, of which i was too sick to get up, get my camera and take a pic. he took the leftover David Leibowitz spicy peanut sauce i'd frozen, heated it, and served it over boiled potatoes with a sliced hard boiled egg, an olive, and some sliced chicken breast i had previously cooked. it doesn't sound like much but it was a pretty good re-creation of (the chicken is his add-on) papa a la Huancayna, Bolivian style, which has a peanut sauce, as opposed to the Peruvian version which has a cheese sauce. it's supposed to be served cold, like a salad, but he served it hot. still good.

                                                                                                                                                                                                                                                                                                                      back to the hospital early morning to have an unpleasant conversation with the oldster, than off to work. and hopefully to cook something myself tomorrow night.

                                                                                                                                                                                                                                                                                                                      pics of exempar huancaynas (bolivian peanut one on the right.)

                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                        um, exempLAR

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          {{{{hugs}}}} mc. Good luck with the conversation.

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            Thinking of you today, MC. Hope you're feeling better and everything went well.

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              Good luck mc, hope you and your Oldster are both feeling better today!

                                                                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                thanks kids...

                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            Wellness vibes heading to you from me.

                                                                                                                                                                                                                                                                                                                          3. Tonight will be a "use it up" dinner. Pulling some roast beef out of the freezer, will sliver it and heat it up with the mujadara in the fridge, top it all with a fried egg and sriracha. Roasted broccoli on the side.

                                                                                                                                                                                                                                                                                                                            1. Tonight is chicken tikka masala, stir-fried cabbage (and/or carrots?), rice, and naan.

                                                                                                                                                                                                                                                                                                                              I bought 5.23 lbs of bone-in, skin-on chicken thighs last night for $0.99/lb. The boneless skinless ones were $1.99/lb, but I said I'd rather spend a little more time and less money.

                                                                                                                                                                                                                                                                                                                              Took me about 20-30 minutes to bone them - I don't have a good boning knife. I ended up with 3 lbs, which came to about $1.79/lb. I think next time I'll be buying the boneless ones. :| Boning chicken is not my friend.

                                                                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                I've found the boneless yield even less, mostly because I trim them a lot. I've given up on thighs I think. They are reserved for fried chicken purposes. Are you using a specific tikka recipe? I've been on the hunt for a good one.

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  http://www.food.com/recipe/chicken-ti...

                                                                                                                                                                                                                                                                                                                                  I THINK this is the one I used last time.... In dishes where the chicken is going to end up cubed or shredded or otherwise dissected, I usually sub in thighs. Because I'm cheap that way. If it calls for a particularly large amount of bone-in meat, I'll adapt it for a whole chicken for the same reason.

                                                                                                                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                    I'm cheap that way too. I pretty much always buy thighs or quarters - more flavor IMO than breasts and MUCH cheaper - whole chickens can be savers too although butchering them is a PITA

                                                                                                                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                      I actually got pretty quick at piecing out a chicken, except for the breasts. I still haven't mastered getting them bone-in.

                                                                                                                                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                        I've cut apart so many chickens in the last year, that I've gotten really fast at it too. What are you having trouble with when you do the breasts? I cut everything else away from them in this order: wings, legs, back. Then I just slice right through the bone in the middle to break them apart.

                                                                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                          I'm not sure what my problem is, to be honest with you. By the time I realize I'm not doing it right, it's too late and I just have to do a boneless one. I'll try to pay attention next time I do it.

                                                                                                                                                                                                                                                                                                                                    2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                      True, for diced chicken thighs are fine with me.

                                                                                                                                                                                                                                                                                                                                  2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                    Yeah, the only reason I ever buy the ones with skin and bones is if I want skin (for making crispy garnishes) and/or bones (for stock). Otherwise, I find the BLSL ones are just as good a value at $1 more per pound. I will say I generally have to trim those quite a bit too, though - I buy them at Costco and they've been leaving more and more fat and gristle attached lately.

                                                                                                                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                      Yep, that's the lesson I learned. If I want boneless skinless, buy boneless skinless.

                                                                                                                                                                                                                                                                                                                                    2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                      I just freaked out mid-prep because I couldn't find my bag of garam masala. Figured I'd better just use curry powder instead.

                                                                                                                                                                                                                                                                                                                                      After I put the curry powder in, I looked at the (unlabeled) jar, thinking "this is a lot darker than I remember..." :| I'd put the garam masala in the curry powder jar a while back. But now the question is, what happened to the curry powder?

                                                                                                                                                                                                                                                                                                                                    3. We have quite a bit of left over leg of lamb, and I am trying to figure out what to do with it. Maybe Shepherd's Pie? But I don't have gravy...do I need it? I think I need something. Any interesting ideas out there?

                                                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                        Shepherd's pie sounds great. If you're in the mood for something not in the comfort food realm, perhaps some sort skillet meal with tomatoes and Feta.

                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                          Slice thinly, reheat gently & serve with tzatziki?

                                                                                                                                                                                                                                                                                                                                          Not crazy interesting, but tasty :-)

                                                                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                                                                            Lamb curry
                                                                                                                                                                                                                                                                                                                                            Lamb, barley & vegetable soup
                                                                                                                                                                                                                                                                                                                                            Grilled lamb panini on sourdough bread
                                                                                                                                                                                                                                                                                                                                            Lamb hash with a fried egg on top

                                                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                                                              How about Greek-style stuffed peppers? You could do some interesting things with a little orzo or rice cooked in tomato sauce, a sprinkle of feta, spinach, etc.

                                                                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                I decided to adapt this shepherd's pie-ish dish from Melissa Clark. I used the leg of lamb cubed instead of the beef, and since I didn't have any baby spinach, I used the more traditional peas in their place. I didn't have or use rutabagas, so just sliced potatoes went on top, and I didn't have gruyere, so I used the shredded cheese I had languishing in the fridge. We'll see how it turns out, but when I peeked under the foil, it looked pretty good.

                                                                                                                                                                                                                                                                                                                                                http://www.nytimes.com/recipes/101607...

                                                                                                                                                                                                                                                                                                                                              2. I feel like ChristinaMason, I have no idea what's for dinner. I plucked some chicken breasts out of the freezer this morning so it's either chicken with something, but more likely a tried and true favorite - broccoli frittata. I need dependable food.

                                                                                                                                                                                                                                                                                                                                                1. Not sure what to call this but it was very tasty. Found some Polish smoked sausage in the fridge so sliced in up and fried it off. Took the sausage out and fried sliced onions and green peppers, added some water, bit of beef stock cube, kecap manis and Nandos garlic peri peri sauce. Simmered until veg was soft and sauce had thickened; added the sausage back in. Served with white rice.

                                                                                                                                                                                                                                                                                                                                                  1. The Chicago connection came through today: six deep-dish pizzas from Lou Malnati's place were stashed on my side deck by Brown where I was guaranteed not to notice save for the e-mail that tipped me off. You can't be too careful when it comes to scoring pizza.

                                                                                                                                                                                                                                                                                                                                                    Supper will be a sausage pie washed down with beer and wine. Temperatures will drop to the high single digits tonight. The Talented Mr. Ripley will be on the plasma. Cold-blooded murder in beautiful locations somehow fits my mood. It's a disturbing film that I generally visit once a year.

                                                                                                                                                                                                                                                                                                                                                    Stay warm.

                                                                                                                                                                                                                                                                                                                                                    13 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                      Glad you found the loot! Matt D. terrifies me in that film. He is that great!

                                                                                                                                                                                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                                                                                                                                                                                        The stash was safe, the dry ice still robust. No one the wiser.

                                                                                                                                                                                                                                                                                                                                                        MD gave the performance of his life. Disturbing.

                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                          I can not watch the film alone.Enjoy:)

                                                                                                                                                                                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                                                                                                                                                                                        You know they say that the secret to the Malnati's crust is the Lake Michigan water. I'm not sure I believe that one.

                                                                                                                                                                                                                                                                                                                                                        Good choice on the film, also with the talented Philip Seymour Hoffman. There are a few other Ripley films that I haven't seen. Talented Mr Ripley was filmed as 'Purple Noon' back in the 60s, and there's a version of Ripley Under Ground that stars Dennis Hopper as the sociopathic Tom Ripley. Both are on my need-to-see list.

                                                                                                                                                                                                                                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                                                                                          And here I thought the secret to the crust was the butter...;-)

                                                                                                                                                                                                                                                                                                                                                          Lots of controversy associated with the sequel. I'm pretty sure I can get a copy on Amazon. We'll see.

                                                                                                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                                                                                                          i've been on a Phillip Seymour Hoffman binge lately - a great reason to re-watch that movie.

                                                                                                                                                                                                                                                                                                                                                          lucky you with the Malnatis!

                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                            "Freddie's dead"

                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                              i watched next stop wonderland. one of my favorites. even tho psh is only in it for a bit, he's memorable.

                                                                                                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                              I've been trying to get the man to watch Magnolia for a long time- maybe this weekend with his cold, the rain and some chicken tortilla soup. (We never need an excuse to watch Boogie Nights again.)

                                                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                That is likely one of my favorite movies. So many great performances (even bat-shit crazzy Tom Cruise pulls it off, for once), good soundtrack....

                                                                                                                                                                                                                                                                                                                                                                I need to watch that again.

                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                  i have to try it again. i dozed thru it tues. but thats cuz i was sick.

                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                    It's also quite long.

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                      That's why we haven't managed it yet. It's not something to watch while crawling into bed after a long day.

                                                                                                                                                                                                                                                                                                                                                          2. Baked chicken drumsticks coated in barbecue sauce, macaroni and cheese, and a salad for me. My husband will have the 2 leftover Smitten Kitchen mini-meatloaves from last night because he refuses to eat drumsticks.

                                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                                              Mine won't eat them either. Let them eat meatloaf.

                                                                                                                                                                                                                                                                                                                                                            2. For some reason, I knew that today was going to be a good day for a BLT salad -- it's fast, tasty and awesome, and I have no time for elaborate meals until I finally. get. this job. done. Ugh.

                                                                                                                                                                                                                                                                                                                                                              But one can't live on salad alone, even if it's full of crispy bacony goodness, and so I was kinda looking for a "main" to fill in the blanks. TJ's apparently only now sells reduced fat fish sticks, and I can't abide that, so that was nixed.

                                                                                                                                                                                                                                                                                                                                                              I did pick up some pork belly for future reference, since that would be a bit of overkill tonight.

                                                                                                                                                                                                                                                                                                                                                              Then my man came to the rescue and suggested we just pick up some 'cue at a local place. Not sure yet what we'll get, but it'll be nice. And easy. And fast.

                                                                                                                                                                                                                                                                                                                                                              And I can work alllllllll night. Yay.

                                                                                                                                                                                                                                                                                                                                                              1. Supermarket garlic/cheese sausage with onions and peppers would have been it, but I had no peppers on hand. However, there's a giant opened jar of sundried tomatoes in basil and olive oil in the fridge so I put quite a few of the tomatoes in at the same time as the onions, and covered the pan so the trapped moisture from the onion could be absorbed by the tomato. I found I prefer this to the original dish. Over a baked potato.

                                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                                1. re: greygarious

                                                                                                                                                                                                                                                                                                                                                                  The SO is playing hockey late tonight so may do a quick cauliflower soup with good bread and a nice Roquefort. Or I may push the boat out a wee bit and Thos Keller up a roast chicken with Brussels sprouts on the side, possibly baked with Parmesan on top. All will be revealed in a couple of hours...

                                                                                                                                                                                                                                                                                                                                                                2. It's National Pistachio Day! Love these nuts. :-)

                                                                                                                                                                                                                                                                                                                                                                  So I took out a fat Frankenchicken breast and split it in half lengthwise and seasoned it with salt and pepper. Drizzled it with olive oil, and into the oven to bake for about 20 minutes, when I'll turn the chicken and add a 1/4 cup of white wine to finish cooking.

                                                                                                                                                                                                                                                                                                                                                                  A "pistachio gremolata" (of sorts) will be sprinkled on top: finely chopped pistachios, lemon zest, minced parsley, and minced garlic.

                                                                                                                                                                                                                                                                                                                                                                  A quick sauté of sugar snap peas and carrot pennies alongside.

                                                                                                                                                                                                                                                                                                                                                                  And yes. It's Hump Day, after all.

                                                                                                                                                                                                                                                                                                                                                                  21 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                    Ha. It's national pistachio day @casa lingua every day. I have zero self-control around a bag of pistachios: now you see them.... now they're GONE!

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                      Cashews, pistachios, and then macadamia nuts. Lord help me if they're in the neighborhood.

                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                        The holy trinity of nutty goodness.

                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                          No cashews for me. They're my least favorite nut in the universe.

                                                                                                                                                                                                                                                                                                                                                                          Pistachio, walnut, pecan, brazil nut. The (not so holy) quadriga :-)

                                                                                                                                                                                                                                                                                                                                                                          ETA: And now, of course, I'm reminded of Best in Show.....

                                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                            you can have all my brazil nuts, i'll take your cashews.

                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                              Dealio, amiga!

                                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                hah - i was trying to read the first word in Spanish... whaa? - until i got it.

                                                                                                                                                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                I'm with you, mc! Hate Brazil nuts, love cashews.

                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                  I hate to add to the hate for brazil nuts but yuk. I called them monkey toes as a kid.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                    They're particularly nasty when rancid (as goes for most nuts), but I love how crunchy and fatty they are. I find macadamias too rich and cashews too sweet.

                                                                                                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                              I let cashews back in the house 2 weeks ago and regretted it. They are now banned again.

                                                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                Noooo! :-(

                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                  I couldn't even manage to hide them. Somehow SO's bag of pistachios is safe and sound.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                    I get a mongo-sized container of extra-large whole cashews at BJ's, and use them liberally when I'm making cashew chicken. I've gotten very good with just taking a handful when I'm craving them as a Scooby Snack.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                      I bought them with cashew chicken in mind but...

                                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                        That darn but.....

                                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                          Which turns into that darn butt.....

                                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                            It's amazing I can have tons of treats in the house and just don't touch them if it's not on the plan that day (yea, I keep a crazy weightlifter daily plan) but the cashews they put something in them I have no self control. There will be no more cashew chicken in this house for a while. I exist better in control :) I blame the colonel aka my father.

                                                                                                                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                Any kind of nut, but ESPECIALLY Turkish pistachios. So delicious. Talk about zero control.

                                                                                                                                                                                                                                                                                                                                                                              3. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                Pissed I missed NPD. I will atone for that tonight.

                                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                                  I had my leftovers for lunch today, and I was a bit perturbed that I didn't put more of the gremolata on top of the chicken before storing it in the fridge last night. Should have packed it on.

                                                                                                                                                                                                                                                                                                                                                                                  But still good.

                                                                                                                                                                                                                                                                                                                                                                              4. I finally found some pork belly with skin! So I'm making an ottolenghi recipe and roasting it with garlic, rosemary and thyme and I'm going to serve it with a plum, rhubarb and star anise relish. I plan to serve a french bean and mangetout salad dressed with orange and hazelnuts with it but am wondering what else to serve alongside, if anything. Rice? Potatoes don't seem appropriate.

                                                                                                                                                                                                                                                                                                                                                                                Maybe I should just make a dessert after instead?!

                                                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: helen_m

                                                                                                                                                                                                                                                                                                                                                                                  I am sure it is a done deal by now but that meal cries out for couscous, maybe the large Israeli kind.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                                                                                                                                                                    Couscous would have been a good call. In the end I just made a super massive salad! The pork was pretty filling so it was plenty. I have a lot of the relish leftover, maybe it'll be good with duck.

                                                                                                                                                                                                                                                                                                                                                                                2. Comfort food tonight. My little grandparents in San Diego are both in the hospital. My grandma has been ill for awhile off and on, but she got worse so she was admitted. Then later yesterday my grandpa started having issues (likely caused from stress of my grandma being so ill) and he got admitted too. They let them share a room so that's good. They've been married 67 years so I guess at that point you want to be together :) My awesome aunt has been taking care of them but my uncle is flying in to relieve her a bit. My mom lives about 6 hours away but she has pneumonia so she can't go help. They're 89 and 94 this year so I know the time is coming soon, but I hope we get to have them around for a few more years at least.

                                                                                                                                                                                                                                                                                                                                                                                  Oh, back to dinner. Turkey burger topped with pesto and some mozzarella. Oven fries. Probably some steamed broccoli too just to make it healthy haha!

                                                                                                                                                                                                                                                                                                                                                                                  13 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                    I'm sorry to hear about your grandparents. I hope they will get better and have more years to spend with each other (and you, of course).

                                                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                      You're so lucky to have had them as long as you have. What a gift! I hope they recover and are around for a good long time!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                        It is so great the are in a room together. People can laugh at me all they want but love facilitates healing. I have seen it played out many times in my career.Your dinner sounds comforting.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: MamasCooking

                                                                                                                                                                                                                                                                                                                                                                                          So true. Hospitals can be annoying in the way they handle details but they did a great thing putting them in a room together.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                            Yeah we were so happy to hear they would do it. My grandma is pretty out of it so she doesn't really know what's going on most of the time, but my grandpa wouldn't have been able to stand to be away from her.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                              We know they have at least one competent person working there that made that decision:)

                                                                                                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                            oh man, julie, so many family members to worry about! i hope your grandparents come out of the hospital ok, and soon. how sweet that they get to be in the same room. hope your mom is better too!

                                                                                                                                                                                                                                                                                                                                                                                            that burger sounds good. we did a WW recipe awhile back that was turkey burger with fennel and basil and tomatoes (when they're in season) and it was delish! the pesto seems like a good sub in winter. i think i might have some in the freezer... maybe....

                                                                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                              Aww, julie. Sorry to hear about your grandparents. Sending healthy thoughts to them and to your Mom!

                                                                                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                                so sorry to hear it julie, glad to hear that your grandparents are together, hope they and your mom recover quickly!

                                                                                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                                  Oh no, Julie. You are going through a tough spell with your family. I hope your grandparents and mother recover quickly.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                                    Aww, julez, I'm so so sorry to hear that. Older folks are miraculous creatures, the two of them could turn this around.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                                                      alliegator!!!! Where ya been? How's the construction?

                                                                                                                                                                                                                                                                                                                                                                                                      ETA: I see you responded below...

                                                                                                                                                                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                                      Iam so far behind so forgive my late response. I am so sorry that your grandparents aren't well. It must be comfort to be together even if it has to be in the hospital.

                                                                                                                                                                                                                                                                                                                                                                                                    3. Tonight it is windy and really storming here in N California. I don't feel like cooking tonight so I will probably eat soup and fresh fruit. Good enough for a cold rainy night.I had a delicious tri tip sandwich at the little joint a block over last night with some potato salad. The tri tip was done perfectly.

                                                                                                                                                                                                                                                                                                                                                                                                      1. Fried rice (with Chinese sausage) and won ton soup. The soup was fabulous. The won tons were ginger pork and they were perfect. I love won tons!

                                                                                                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                                                                                                                                          I have Chinese sausage in my freezer that I bought for something, but I've been too scared to use it! Does it have a strong flavor?

                                                                                                                                                                                                                                                                                                                                                                                                          The won tons sound awesome. Ginger and pork are two of the best things on the planet. <3

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                                                                            If it is Lap Chong, then it is sweet sausage. It is used more like a condiment. In rice or vegetable dishes or in buns, but not by itself. I like it with mushrooms sautéed into green vegetable dishes. Some mushrooms, onion, garlic and Lap Chong together with broccoli is almost a meal by itself, just add a little rice on the side.

                                                                                                                                                                                                                                                                                                                                                                                                            Don't be afraid! It is very good and will absolutely improve anyone's fried rice :)

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                                                                                                                                                                                                              Yes, it's Lap Chong. I think I bought it to use in a fried rice....

                                                                                                                                                                                                                                                                                                                                                                                                              These are the only recipes I have for it on Pepperplate, so the fried rice one I'm thinking of must be from Stir-frying to the Sky's Edge.

                                                                                                                                                                                                                                                                                                                                                                                                              http://www.cookingchanneltv.com/recip...

                                                                                                                                                                                                                                                                                                                                                                                                              http://www.chow.com/recipes/10990-bre...

                                                                                                                                                                                                                                                                                                                                                                                                              I'll have to make a point to make one of these next week. If I take it out of the freezer, I HAVE to use it! :)

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                                                                                it lasts forever in your fridge tho.... we love the stuff, it has a sweetish flavor, delicious in fried rice.

                                                                                                                                                                                                                                                                                                                                                                                                          2. re: sedimental

                                                                                                                                                                                                                                                                                                                                                                                                            Oh my. I want those won tons right now!

                                                                                                                                                                                                                                                                                                                                                                                                          3. Tonight we used up another piece of the aged scotch fillet steak. This time we gently pan fried it in olive oil, then poured warm olive oil with rosemary and green peppercorns over the slices. We ate it with caponata, a green salad and a slice of sour dough to mop up the delicious oil.

                                                                                                                                                                                                                                                                                                                                                                                                            1. OK, so there's Toulouse sausages to be browned and cut into large chunks.

                                                                                                                                                                                                                                                                                                                                                                                                              Then there's onion, garlic, chilli powder, turmeric and rice to strir through some olive oil, till the rice is opaque. Stock, tin of tomatoes and black pepper goes in until the rice is just about cooked.

                                                                                                                                                                                                                                                                                                                                                                                                              Sausages go in along with spring onions, red pepper, mushrooms and a courgette. Recipe says it then needs another 10 minutes.

                                                                                                                                                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                                                How's the man flu? Did last night's creation help?

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                                                  It sounds like the cod might have worked.

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                                                    Thanks for the contuing thoughts. Cod was underwhelming. Man flu remains with me with a vengeance - been to the doctor this morning. 'Tis genuine chest infection - prescription of antibiotics for a week.

                                                                                                                                                                                                                                                                                                                                                                                                                    http://www.youtube.com/watch?v=6EElqr....

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                                                      Oh that's too bad. Hope the antibiotics knock it out very soon.