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What's for Dinner #282 - Spring Daylight Savings Time Edition [through March 13, 2014]

Well, not yet Spring. But.....that extra daylight today sure was nice! Some of us had a bit of beautiful warm weather this weekend; 55°F. sure was nice yesterday in my neck of New England! Fingers crossed it continues to warm up.

Are you grilling yet? (And making me very envious?) Or still doing the braised comfort foods?

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  1. We grilled a ton of chicken breasts today that had been marinated in lemon, olive oil and mustard. These will be used for lunches this week. We also braised some more pot roast. Typical New England, a little of both!

    What a tease Saturday was, made me want to paint my toe nails!

    5 Replies
    1. re: foodieX2

      LOL, my DH asked for a man-pedicure tonight - he's ready for sandal season!

      1. re: biondanonima

        >>>my DH asked for a man-pedicure tonight <<<

        I would hand him a toe nail clippers and tell him to go into the bathroom and take care of it himself!

        1. re: Fowler

          I find the only way to make sure it's done right is to do it yourself. I wear latex gloves while man-pedicuring. So gross.

          1. re: nothingswrong

            I was going to jump in on this, but then I remembered this is a thread about food. I didn't want to gross people out too badly. :p The gloves are a good idea. I just had to stop doing it, myself.... He figured it out eventually.

          2. re: Fowler

            Aw, I don't mind giving him a pedicure now and again - his feet are actually not too gross, and I figure it's payback for me making him kill any and all bugs that I encounter.

      2. Bacon, ham, gouda and broccoli quiche. Mini san marzano tomato, cuke and blue cheese salad with a balsamic vinaigrette. simple.

        1. Braised chicken thighs with carrots and shiitake mushrooms. Mashed potato with kale colcannon. Browned butter shortbread cookies with toasted pecans.
          It's very muggy and feels like a storm is approaching — a night to stay at home.
          (next door neighbor is grilling salmon)

          1 Reply
          1. re: Cynsa

            That all sounds great, especially the kale colcannon and the cookies....mmm...pecans...

          2. Grilled marinated flat-iron steak. Roasted fingerling potatoes with fresh herbs and olive oil. Roasted grape tomatoes, zucchini, red and orange peppers, onion, and garlic with rosemary, thyme, oregano, balsamic vinegar and olive oil.

            1 Reply
            1. re: Springhaze2

              flat irons are a great cut---nice and flavorful.

            2. In Las Vegas, you could grill; it's beautiful and about 70. But we will be using up the remnants of some nice beef tenderloin from a Restaurant Week dinner in a salad with potatoes, beets, cucumber and grape tomatoes, and having a cheese plate as well. This is my first "what's for dinner" post, and hope you don't mind my chiming in! I always enjoy reading them.

              8 Replies
              1. re: lvnvflyer

                Welcome! Your dinner sounds fabulous - any meal that ends with a cheese plate has to be good!

                1. re: lvnvflyer

                  Chime away, welcome to the party!

                  1. re: lvnvflyer

                    Welcome to the table Ivnvflyer. There is always room at the dinner table. I'll grab some more chairs. Your dinner sounds lovely.

                    1. re: lvnvflyer

                      Welcome! Thanks for pulling up a chair to the WFD table and reporting on your dinner.

                      1. re: lvnvflyer

                        Welcome! Although I am skeptical of anyone with leftover steak. Just kidding :)

                        1. re: ChristinaMason

                          Thanks all. The best part of the dinner was a cowgirl creamery cheese with pretzel rolls fromTJs.

                        2. re: lvnvflyer

                          Welcome to the neighborhood!

                          1. re: lvnvflyer

                            Welcome! You can pull your chair next to Suzigirl and me at the "we have nice weather" corner of the table :)
                            You dinner sounds quite tasty.

                          2. Picked up a couple of nice little tile fish filets at the fish market. Marcella's baked fish with potatoes, garlic and I used thyme in place of the rosemary. Steamed asparagus with lemon. So easy and always a good dinner.

                            1. It's low 70s so I'm still using the oven as much as possible. Buffalo chicken and Italian meat pizzas.

                              1. Tonight was stuffed shells topped with leftover primavera sauce and some defrosted meatballs. Fast, easy, and delish which is what I needed on a day where my stress level was super-high and I wanted to put my fist through a wall.

                                1 Reply
                                1. re: Njchicaa

                                  yikes. hope that gets better. dinner sounds good :)

                                2. Roasted salmon with thyme, fennel fronds, and scallions. Some meyer lemon extra virgin olive oil thrown in for good measure. A salad of spinach, olives, tomatoes, and goat cheese. White wine and butter braised fennel.

                                   
                                  6 Replies
                                  1. re: gini

                                    Looks gorgeous and sounds tasty as well.

                                    1. re: gini

                                      You have my favorite piece of salmon. James and I are like Jack Spratt and his wife. He gets the mid section and I ALWAYS get the tail. Your dinner is making my mouth water.

                                      1. re: gini

                                        I have that meyer lemon olive oil...never know what to do with it! I have to admit it was more of a curiosity purchase.

                                        1. re: ChristinaMason

                                          I mostly bought it to dress the fennel & grapefruit salads I make way too often.

                                          1. re: gini

                                            That's a good idea, thanks.

                                        2. re: gini

                                          It's only Monday afternoon and I'm already having my lick the screen moment for the week!

                                        3. Chicken parm here tonight! In New England as well, but yesterday and today sure was beautiful! Making shepherds pie once the storm hits this week!

                                          1 Reply
                                          1. re: snowelephant

                                            Bzzzzztttt! You just hush up about any potential "storm", snowelephant! It's going to rain. I just know it. :-)

                                          2. I skipped the fish and ended up making a surprisingly spicy carrot ginger soup, which I topped with lemon and ginger roasted asparagus and baby bok choy. I've never made this before, and the recipe called for a teaspoon of white pepper, so the dish turned out incredibly peppery. I like some heat, but I added some coconut milk to tame the heat. I also served it with some bread I'd made, which I let over-rise when I forgot it, but it still tastes ok.

                                             
                                            2 Replies
                                            1. re: SarahCW

                                              That soup looks gorgeous.

                                              1. re: SarahCW

                                                whoa, yeah, 1 tsp. is way too much. i've ruine a soup or two with too much white pepper. it's pungent stuff.

                                              2. We had a meatloaf flavored with BBq sauce,horseradish cheddar, ketchup&mustard. My 7 year old son seasoned it very nicely with cumin, BBq seasoning,jerk seasoning ,& oregano. I also made brown rice , and added black beans, corn,& lots of fresh cilantro to it. Very yummy!

                                                4 Replies
                                                1. re: mariars

                                                  I love that your 7yo son was involved in the cooking process as well!

                                                  1. re: LindaWhit

                                                    Thank you!! I let my children open up the spice cabinet, and choose the seasonings. They do very well with their picks, and with adding it to a recipe!:))

                                                  2. re: mariars

                                                    Sounds delicious! Although I first read that as "meatloaf flavored BBQ" and was thinking "how would that work?"

                                                    1. re: sharebear

                                                      Lol! :)

                                                  3. Nyc hit a tropical 43 degrees today- I nearly put on shorts!!
                                                    For dinner tonight i made a lentil salad with roasted red pepper, roasted asparagus, roasted carrots, scallions, sunflower seeds, and a mustardy vinegrette that i had on a pile of spinach and arugala. Small glass of reisling on the side.
                                                    Very likely i'll have a medjool date with almond butter as a late night snack with tea.

                                                    1 Reply
                                                    1. re: Ttrockwood

                                                      that sounds very virtuous and delicious.

                                                    2. I made spaghetti with artichoke hearts and mushrooms in a really good tomato cream sauce. Lots of parmesan, as well. Planning on cutting out dairy for awhile so I wanted to fill up ;)

                                                      1. Fun birthday dinner for my sister-in-law. Grilled seafood sausage with a Cognac beurre blanc, followed by rack of lamb choplets Dijonnaise with an asparagus Parmigiano flan & a nuclear tater tot stuffed with fontina.

                                                        This tot was something else.

                                                         
                                                         
                                                         
                                                        10 Replies
                                                        1. re: rjbh20

                                                          This was an exceptional meal. The seafood sausage is so delicious, it's hard to say more than yum. The lamb was done to perfection underneath the mustard/breadcrumb coating, the flan was meltingly delicious, but the nuclear tater tot was something else. The cheese just oozed out of the center when you cut into it. It was crunchy, soft and gooey all at the same time. A real home run.

                                                          1. re: roxlet

                                                            You do realize the two of you are killing the rest of us with these nuclear tater tots, don't you? ;-)

                                                            1. re: LindaWhit

                                                              They really are something.

                                                              1. re: LindaWhit

                                                                Yes, yes they are killing us. Love me some good po-tay-toes!

                                                                1. re: TorontoJo

                                                                  "Boil 'em, mash 'em, stick 'em in a stew!" + fry 'em!

                                                            2. re: rjbh20

                                                              Will you please post the recipe for your nuclear tater tot? I've seen it before on this site but didn't copy and paste it to my documents, which I need to do. Thanks!!!

                                                              1. re: Jeanne

                                                                Jeanne, check this out:

                                                                http://chowhound.chow.com/topics/9662...

                                                                1. re: tcamp

                                                                  This iteration was much better than the first try referenced above. Main thing is to not overdo the first fry -- 4 minutes tops. Same with the processing -- do it in batches so it doesn't get too mushed up.

                                                                  1. re: rjbh20

                                                                    What about grating rather than processing? Curious if you have you ever tried that in trying for a less mushy final texture?

                                                                    1. re: tcamp

                                                                      Grating wouldn't work since you want a pebbly texture and you need to fry the spuds first. If you just grate raw potatoes, they turn to glue. As long as you don't overfry, the processing works just fine, though you need to pick out a few pieces that didn't process all the way.

                                                            3. The rabbit dinner party was tonight - the first time I ever attempted to serve a multi-course dinner, and successfully! For the most part, everything went smoothly, if a little hectically. The hardest part was timing everything so that it would all be ready at the right time. My biggest misstep was miscalculating the timing for the veggies & braising them for a bit too long, resulting in shrivelly fava beans & such - oops!

                                                              First course was rabbit sausage with smoked butternut squash puree (there's that smoked olive oil again), a farro, raisin and pecan salad, with microgreens and a pomegranate vinaigrette.

                                                              Second course - braised rabbit leg in white wine, and roasted saddle of rabbit stuffed with mushroom, sunflower seed, parmesan, and white truffle oil. Served atop a medley of braised vegetables, with Thomas Keller's "quick" rabbit sauce (which was the OPPOSITE of quick, btw - thanks for making everyone feel inadequate, TK).

                                                              Dessert - lemon cake with mascarpone cream, raspberries, honey candy, and basil ice cream with basil chiffonade. Ice cream was purchased from a fabulous gelato place downtown that has every flavor imaginable available. (Also pictured is my pathetic attempt at quenelling LOL.)

                                                              All of that with wine, wine and more wine. Everyone had a great time & it was wonderful to catch up with friends. Though it will definitely be a while before I do anything like this again!

                                                               
                                                               
                                                               
                                                               
                                                               
                                                              18 Replies
                                                              1. re: sharebear

                                                                wow, gorgeous gorgeous! i'm impressed. lucky friends!

                                                                1. re: sharebear

                                                                  incredibly well done. love the fleur de lis and desert plates.

                                                                  1. re: sharebear

                                                                    Oh my goodness! Very impressive. What lucky guests.

                                                                    1. re: sharebear

                                                                      I am envious! I still can't get down the timing for a regular meal, much less multiple courses. And that dessert sounds divine.

                                                                      1. re: sharebear

                                                                        Gorgeous!

                                                                        1. re: sharebear

                                                                          Stunning, sharebear! I'm sure your friends were very happy after a gorgeous looking meal like that! And great job with the quenelle. :-)

                                                                          1. re: sharebear

                                                                            Congratulations! It all looks wonderful!

                                                                            I hear you on TK -- ain't nothing from him that qualifies as "quick".

                                                                            1. re: TorontoJo

                                                                              Haha, yes, TK, if your directions for a sauce calls for two different stocks, three separate pots, four deglazings, and multiple hours of simmering and reducing, I don't think you can call that "quick".

                                                                              1. re: TorontoJo

                                                                                The TK chicken is the only thing I can think of.

                                                                                1. re: TorontoJo

                                                                                  Though I must add that everything that I've cooked or baked according to his specifications has consistently been the best version of that thing I've ever made, so while I gripe about the effort involved, it's definitely well worth it. That man is my hero.

                                                                                2. re: sharebear

                                                                                  Well done. The sausage in particular looks good -- how did it come out?

                                                                                  1. re: rjbh20

                                                                                    Thanks for your advice! I ended up having to clean the plate once halfway through because of the silverskin issue, and I had one part of the casing tear completely on me, but otherwise no real hitches.

                                                                                    It turned out quite tender & juicy, not at all hard or tough. I'm chalking it up to beginner's luck - and am already planning what other kinds of sausage I can make in the future to become more familiar with the process (your seafood sausage above looks particularly good!). Though next time I would definitely set the KA on a low stool instead of my countertop - I'm on the short side so reaching that far up to use the plunger was killer on my arms.

                                                                                  2. re: sharebear

                                                                                    this looks just incredible!

                                                                                    1. re: sharebear

                                                                                      Thank you everyone! It was definitely a fun learning experience and well worth the multi-day effort. It was such a blessing to be able to zone out & relax in the kitchen for several days in a row just prepping, with Law & Order SVU marathons playing in the background.

                                                                                      Now that the excitement in my life has died down, it's back to the super exhilirating regular weeknight dinners of takeout at my desk :P

                                                                                      1. re: sharebear

                                                                                        Absolutely picture perfect! Brava!

                                                                                        1. re: sharebear

                                                                                          Outstanding.

                                                                                          1. re: sharebear

                                                                                            I just want to lick my screen. Lovely.

                                                                                            1. re: sharebear

                                                                                              Wow, that all looks superb. Congrats on a job well done!!!

                                                                                            2. Not much cooking this weekend. Yesterday my childhood friend and I caught up over steaming bowls of pho, the "Made in America" show at the Phillips Collection, and then elote, tacos, chips and salsa, and margaritas at our local Mexican bar. Really good.

                                                                                              Today I decided to scratch a serious itch for brie and baguette and made sandwiches in the sunshine on the tables outside Whole Foods. Castelvetrano olives, some Le Quercia pancetta (DH's selection...I didn't even know you could eat it uncooked), garlicky kale and beet salad, and my favorite Asmar's hummus rounded things out. We went out for concert later and I made a quesadilla with a leftover flour tortilla, cheddar, and leftover beans and rice before departing. Post show I pulled some butternut squash soup from the freezer and had that drizzled with pumpkin oil. This was the last of the batch I brought my friends last week, and I'm glad it turned out well, if a bit peppery.

                                                                                              Tomorrow, I want to finally make that darn cider-braised chicken! Thinking cauliflower mash and some steamed asparagus for sides. After an indulgent, carby weekend, I need to get back to better-for-me basics this week. Let's see what I can come up with.

                                                                                              1. Dinner was a pan seared ribeye. Thought about firing up the grill but there is still ice on my porch. Had mashed golden potatoes and made extra for potato pancakes later in the week, and some butternut squash. Wanted to make garlic bread too with some Italian rolls that are getting hard but forgot all about it til just now.
                                                                                                Went out to brunch today at a new Canadian place. They had a bloody mary bar where you get a glass of vodka and ice and then serve yourself bloody mary mix with lots of fixings like horseradish, olives, bacon, pepperoni, etc etc. My friend had some very good waffles with a side of potatoes and I finally got to try some poutine. I really enjoyed it, filling and comforting for a late winter meal and went great with the bloody mary.
                                                                                                Now my throat is feeling a little scratchy so I'm nibbling on chocolate peppermint bark from Costco. Very soothing.

                                                                                                2 Replies
                                                                                                1. re: givemecarbs

                                                                                                  Yes... carbs...!

                                                                                                  1. re: givemecarbs

                                                                                                    you went to Guppys? we have got to get over there.

                                                                                                    our grill is in the driveway just now, it annoys the hubs but it's convenient since our deck is still ice and snow covered as well.

                                                                                                  2. Dinner was panfried sole with steamed asparagus. Shallot mayonnaise with diced cornichons on the side. Right now I'm a carmelizing a banana for use with homemade chocolate ice cream.

                                                                                                    Yesterday's pasta making yielded four leftover egg whites so I decided to use them to turn chicken broth that was sitting in the refrigerator into a clarified consommé. It's double strength now and crystal clear. Can anyone suggest an extra special use for this? I'm sure it would make a good soup but maybe there could be a better use for it?

                                                                                                    3 Replies
                                                                                                    1. re: ChrisOfStumptown

                                                                                                      The first idea that came to mind was Austrian Frittatensuppe, a clear consomme with thin strips of sliced crepes and parsley floating on top. It's typically made with beef consomme, but I bet chicken would be delicious as well.

                                                                                                      http://sasasunakku.com/2011/03/05/fri...

                                                                                                      http://www.food.com/recipe/frittatens...

                                                                                                      1. re: ChristinaMason

                                                                                                        That looks good. I was skeptical until I saw the picture. That's a possibility.

                                                                                                        1. re: ChristinaMason

                                                                                                          I some strange hours this weekend. Slept til one today despite being an early riser and had hot consommé with garden chives and egg yolk for breakfast. I froze the rest. Nice way to start the day.

                                                                                                      2. planning on making my own sweet apple chicken sausages. then slicing them up with some peppers and onions.

                                                                                                        1. Chicken in mustard sauce.

                                                                                                          Chicken breasts, cut in two, are browned and then cooked in garlic, herbs, white wine and chicken stock for around 35 minutes. Then some slices of carrot go in, along with a tin of artichoke hearts. Another 10 minutes simmering. Obscene amounts of Dijon mustard is now added - the original recipe calls for a whole jar (but doesnt specify what size of jar) but we cut that down to two heaped tablespoons and then have a taste - most times that's OK, sometimes it needs a little more.

                                                                                                          Spuds of some sort to accompany.

                                                                                                          1 Reply
                                                                                                          1. re: Harters

                                                                                                            I love chicken with mustard sauce, and I love the idea of adding artichoke hearts. IMHO, adding artichoke hearts to almost anything is always a good idea!

                                                                                                          2. Fresh figs! It's so rare to see these for sale in NZ I went a bit crazy at the Sunday markets and bought extra as a gift for the in-laws who were due to visit Sunday afternoon. They arrived with a gift of...fresh figs for us. We're in a state of figgy bliss at present.

                                                                                                            Tonight I made fresh pasta. Tagliatelle with caramelised figs & chilli with a cream and lemon sauce- a River Cafe Easy recipe. I'm not going to pretend it was one of my healthier meals, it certainly was delicious.

                                                                                                            2 Replies
                                                                                                            1. re: Frizzle

                                                                                                              Figs are my favorite! When I was little, we had a neighbor that had a huge tree in his backyard and we received so many that I got so sick of them. Of course now how I wish I had a tree of my own - they're so expensive in stores! Your dinner sounds amazing - I've never tried figs in pasta.

                                                                                                              1. re: Frizzle

                                                                                                                On Saturday, my friend made an awesome cocktail with a fig reduction, bourbon and ginger ale (or plain soda for a less sweet version). Delicious.

                                                                                                              2. No idea what's going to hit the table tonight. No meat thawing out, and no big bulky vegetables to get used. When I left this morning, there was one thigh left from the chicken fricassee, along with plenty of the sauce, and venison ragu from Saturday. (I have the feeling that the thigh might be gone once I get home, though.)

                                                                                                                I've got a few small kale leaves, celery, wheat berries, ginger, garlic, butternut squash, frozen broccoli, frozen zucchini medallions, frozen corn, a green bell pepper....

                                                                                                                Maybe I'll roast and puree one of the squash and add a little of it to the ragu? I've been meaning to make a big batch of tomato sauce and mix in some butternut.... I don't like bnut pasta sauces on their own (too sweet), but I feel like it would add something to a tomato-based sauce.

                                                                                                                EDIT: Question re: sauce from chicken fricassee. Once you've added a liason - egg yolks and cream in this case - can you still reduce a sauce, or is it going to curdle or otherwise become yucky?

                                                                                                                1 Reply
                                                                                                                1. re: Kontxesi

                                                                                                                  Maybe stuffed green peppers, using the venison ragu, squash, and added rice?

                                                                                                                2. We grilled steaks Saturday night - a little happy anniversary for 9 years in our house. :)

                                                                                                                  last night I made an old cooking light shrimp and pasta recipe, with steamed asparagus, but also had a stupid easy white bean and ham soup in the crock pot. that's lunch today... with home made oat bread. it was a good cooking weekend at my house. :)

                                                                                                                  2 Replies
                                                                                                                  1. re: jujuthomas

                                                                                                                    Happy 9th anniversary, jujuthomas. Congrats.

                                                                                                                    1. re: suzigirl

                                                                                                                      thanks!

                                                                                                                  2. Not much cooking lately due to various activities. Here in the DC area we do have some decent grilling weather and I have chicken breasts marinating at home to grill tonight. Serve with grilled asparagus and couscous.

                                                                                                                    1. I have several pounds of boneless skinless chicken breasts and thighs in the fridge. Trying to decide between halal cart chicken or the reliable pulled jerk chicken recipe on Chow or maybe something else? Any other suggestions for a pulled or cubed chicken recipe for someone feeling lazy and overstuffed?

                                                                                                                      2 Replies
                                                                                                                      1. re: TorontoJo

                                                                                                                        That pulled jerk chicken is terrific and it was very easy to make.

                                                                                                                        As an alternative, simply roast on a bed of carrots/celery/onion, then dice for chicken salad (mix with diced raw celery if you like the crunch or celery seed/salt if you don't, some mustard & mayo). Serve on greens, or open-face on a slice of toast.

                                                                                                                        1. re: MidwesternerTT

                                                                                                                          Thanks for the suggestion -- it reminds me how much I enjoy chicken salad. I definitely need to make that soon. For today, the halal cart chicken won out and the chicken has been marinating for a couple of hours now.

                                                                                                                      2. Surf & turf planned for tonight, using small cold-water lobster tails that have been in the freezer waiting for a day when windows can be opened during cooking. And a great steak. Both nearby grocery stores have featured steak sales ($6.99/lb for porterhouse) in the past week, so fridge/freezer are well-stocked. I doubt that the grill will come out of the garage for this, though, despite the 45 degree heat-wave. We still have 3 ft of snow on the ground and melting from the roof. Some small patches of black asphalt road / driveway are now visible between the ice flows.

                                                                                                                        1 Reply
                                                                                                                        1. re: MidwesternerTT

                                                                                                                          Good, not great, steak, as cooked. I got a phone call just as the timer sounded for the first turn. And despite the quick "middle of making dinner call me back in a couple of hours" conversation, the steak was a bit more well-done than I like. But husband was happy and that counts for a lot. And there's enough lettover steak to top a salad for a meal tomorrow. Sides were microwave-baked potatoes and steamed peas.

                                                                                                                        2. Ugh I have been out of my kitchen all weekend due to home improvement project - need to clear it out tonight - maybe finally get to seasoning that wok that go put on hold end of last week

                                                                                                                          1. Last night started with some happy hour guac made with one avocado, Fage yogurt, lemon, jalapeno, and a bit of tomato, accompanied by some white corn chips, and a lovely Tifozi cocktail. Later we shared a homemade pizza pie.

                                                                                                                            Tonight I need to think of a use for the chicken breasts I pulled off the stock chicken yesterday. Maybe shredded chicken tacos to go with the Kings game. With the weather set to hit about 80 today, I feel like the grill should be involved; maybe I’ll stick some veggies and avocado on the grill for taco toppings. Hope everyone is adjusting to the time change and ready for a great week.

                                                                                                                            6 Replies
                                                                                                                            1. re: Aussieshepsx2

                                                                                                                              I've never made guacamole with yogurt! that's so interesting. Is there any discernable difference in taste?

                                                                                                                              1. re: sharebear

                                                                                                                                My DH really likes guacamole with a creamy smooth texture, and I started adding a few spoons of plain 2% yogurt after seeing a Vitamix receipt for "avocado sauce." It does add some flavor, like a rich tang if that makes sense. It is a nice change from the traditional guacamole and I really like it both ways. No way to go wrong with avocado if you ask me.

                                                                                                                                1. re: sharebear

                                                                                                                                  Trader Joes sells a guacamole with yogurt which first gave me the idea and now I make it all the time with yogurt. I'm not the biggest avocado fan so the yogurt works to cut it for me.

                                                                                                                                2. re: Aussieshepsx2

                                                                                                                                  That cocktail sounds great. I will have to try it! http://www.culinate.com/books/collect...

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    It is very yummy. Nice and refreshing, with a soft bitterness. We added a few blood orange slices with the lime wedges just because we had them.

                                                                                                                                    1. re: Aussieshepsx2

                                                                                                                                      We tried it last night---and quite liked it! It was a tad sweet for me, so I squeezed some of the lime in, and then it was perfect.

                                                                                                                                3. Both St. Louis style pork ribs and beef finger ribs were on sale for $2.98 / lb this weekend. I bought 3 packages of each with the intention of grilling some Sunday. It was cold and rainy so we didn't.

                                                                                                                                  5 packages went into the big freezer and tonight we'll be having baked beef ribs with rosemary roasted fingerlings and an heirloom tomato salad.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: thymetobake

                                                                                                                                    Yum. ^^^^^^^^^^^^^

                                                                                                                                    The huge beef ribs I smoked last week are going to require a surgeons touch to debone the meat and then a toss under the broiler for all to make things work as last night's dinner did attest to , but my local store has baby back pork ribs on sale this week for $2.88 a pound.

                                                                                                                                    Ribs may flummox me at times, but dammit, I will not be beat down. Ribs self-challenge part deux is gonna go down.
                                                                                                                                    Soon.
                                                                                                                                    Reeeeeeeeeeeeeal soon.

                                                                                                                                    LOLZ.

                                                                                                                                  2. Linguini with spicy clam sauce, and a couple of steamed bok choy as a secondary dish. I'm thinking the clam sauce includes garlic, onion, a little white wine, and crushed red pepper flakes in EVOO, w a sprinkling of minced parsley. The halved bok choy can be steamed over a similarly seasoned broth or just plain water, for that matter. Plus I have a large bag of baby bok choy. Plus two, I love bok choy.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: Gio

                                                                                                                                      Love clam sauce and great idea to pair with bok choy!

                                                                                                                                      1. re: Gio

                                                                                                                                        So do I. Love both, so together is a great idea. I think I'll rip that idea off, in fact. Thanks :)

                                                                                                                                      2. If my courage remains high, dinner tonight will be chicken livers. I will either borrow a recipe from MidWesternerTT and serve with a mushroom white wine sauce or toss them into a big bowl of scrambled eggs.

                                                                                                                                        25 Replies
                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          They're great just fried in lots of butter and drizzled with balsamic.

                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            Hmm, OK liver was a bust, but I won't give up. I picked out the mushrooms and bacon and the poor liver was tossed into the trashcan. I liked the flavor, but it was really the texture that got to me. I think I might have to try rjbh20's fried livers or pate next time.

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              I'm a bit squeamish about chicken livers too but in a pâté or added to a ragu I really like them.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                Too bad you tossed the cooked liver in the trashcan. Pureed with some bacon and a bit of cooked onion it might have made a pate you'd enjoy.

                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                  Btw your recipe was great! I tried to close my eyes so I wouldn't know if I picked up mushroom or liver but it didn't work. I still have the rest of the tub so perhaps I'll try it again and whiz it in to pate. I actually added bacon and onions to your recipe and deglazed with sherry. I just had to get it away from me, it was one of those moments.

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    fldhkybnva, how about dirty rice?

                                                                                                                                                    http://www.mommypotamus.com/bayou-dir...

                                                                                                                                                    Sounds like a great way to get rid of extra livers.

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      I would recommend you coat them in seasoned flour and pan fry them in bacon fat. It creates a crisp outside texture that is flavorful and makes the liver texture tolerable. Some people can not get beyond that texture. Hilarious that you were eating your supper with your eyes squeezed shut:)

                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                        The cat rejected them too :( the surface was ok, it was the center mushy surprise. It's amazing how much texture matters.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          Oh, texture MATTERS. It's the primary reason I don't like 90% of the foods on my reasonably small, but very specific "won't eat" list.

                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                            Same here. I can love the taste(like whipped cream or jello) and be totally abhorrent to the texture.

                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                            Mushy texture??? That doesn't sound at all right. Texture should have been uniformly quite firm and smooth, similar to roasted butternut squash cubes.

                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                              To me uniformly smooth is mushy, it just sort of yielded to very soft pressure. I also hate the texture of cheesecake which it was not as soft as but foods with overall the same texture don't work well for me.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Fair enough and at least your texture dislikes are uniform. If the flavor was OK for you, pate is probably a good way to use up the remaining ones.

                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                  Yea, pate is definitely worth a try. I wasn't that offended by it :) As I've learned over and over, most thing are worth a second or even third try.

                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                      Fried chicken livers are the only way I like them...the other ways, not so much....

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        One way I like to eat chicken is roasted, under a whole chicken. In fact if there are giblets with the chicken typically I'll roast all of whatever is in the package. Usually there are potatoes, garlic, and onions in the roasting pan as well so each seasons everything else, and combined w the chicken juices the flavor is wonderful. The other way I like them is in a chopped liver pate.

                                                                                                                                                        1. re: Gio

                                                                                                                                                          Lol! Do you mean roasted under a brick?

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            Nope. Before I put the chicken into the roasting pan, I lay the giblets in the middle of the pan then place the chicken on top of them, even if I'm going to use a rack. I've been doing it for years. They will roast with everything else and be well done but they have been infused w all the juices. It's my treat along w the part that goes over the fence last. No one else will touch them. LOL

                                                                                                                                                            1. re: Gio

                                                                                                                                                              Oh. You said chicken roasted under a chicken. I guess you meant giblets under the chicken!

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                oh.... so I did. Sorry. My brain skipped a word and even tho I proofread... my eyes skipped over the word. [laughing] Sorry! That what happens when I multitask.

                                                                                                                                                              2. re: Gio

                                                                                                                                                                They are superb done like that. All of that flavor!

                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                            What about chopped liver? My final product is definitely not mushy, has plenty of texture thanks to fried onions and gribenes. Yum, mouth watering just thinking of it.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              I hope you try again!

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              They're also great in an allspice/soy sauce/lemon juice marinade. I love liver.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Sorry your liver didn't go as planned. Liver's tricky. I've had mushy, I've had firm and I can hate or love it.
                                                                                                                                                                One good way to prepare it in a way that gives you the flavor and negates textural issues is in dumplings for soup.
                                                                                                                                                                http://tillsonburgarian.blogspot.com/...
                                                                                                                                                                Tasty flavor in a mushless package.
                                                                                                                                                                Here's hoping to better dinners for you this week!

                                                                                                                                                              2. Sunday- (Claudia Roden) braciole, rigatoni with red sauce, garlic bread
                                                                                                                                                                Monday- (Weight Watchers)seared tuna with black bean corn salad
                                                                                                                                                                Tuesday-(no recipe) chicken fried rice and snow peas
                                                                                                                                                                Wednesday- (no recipe) possibly going out for trivia, if not either crab legs with butter and roasted asparagus or blueberry pancakes
                                                                                                                                                                Thursday- (http://www.chezpei.com/2006/06/aushak...) Aushak
                                                                                                                                                                Friday-whichever thing we don't eat on Wednesday

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: melpy

                                                                                                                                                                  Ok, so the braciole meat was tougher than i thought it would be and somehow my rigatoni ended up a hair less al dente than I would have liked.

                                                                                                                                                                  The tuna was cooked in th broiler and 3 minute a side per the cookbook was perfect temperature. the quality was really nice too. I think I will get tuna from that grocer again. I haven't made sushi in a long time, we might be overdue. The black bean corn salad was good but improved with the addition of some red onion. We have a little left that I plan to eat with tortill a chips.

                                                                                                                                                                  Wenesday is looking like trivia, so we will likely have crabs on Friday and pancakes for breakfast this weekend. My husband might get fired this week so I am trying to get him to stop going out to eat on the weekend.

                                                                                                                                                                  1. re: melpy

                                                                                                                                                                    You're going to actually make the Aushak?? It looks delicious and I'm in awe! If I could cook like you, no way would eating out entice us! Fingers crossed for the hubby - looking for work sucks.

                                                                                                                                                                    Dinner tonite is "I don't have a clue" but it's clouding up w/ a chance of rain and I've had a hankering for tuna noodle casserole . . .Well, that and I won't have to go to the store, so that's probably what's for dinner.

                                                                                                                                                                2. Sweet potato falafel with brown rice pilaf and slaw tonight. I might make a tahini-yoghurt sauce to go with it.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                    recipe for the sweet potato falafel? Sounds delicious!

                                                                                                                                                                    1. re: tiffeecanoe

                                                                                                                                                                      It's a recipe from the first Leon cookbook (healthy fast food place in the UK which I really miss) but 101 cookbooks has helpfully blogged about the falafels! http://www.101cookbooks.com/archives/...

                                                                                                                                                                  2. Easy dinner tonight: cheeborgerz with oven fries.

                                                                                                                                                                    Friends coming over afters to catch up with the TD finale and zombies. There might be drinks.....

                                                                                                                                                                    1. It's a tropical 48 degrees here in WI. Truly, after the weather we've had this winter it truly feels tropical!

                                                                                                                                                                      Why on Earth I'm braising a chuck roast is beyond me. Or not, I'm a bit under the weather and so is my daughter. I wanted something easy I could brown up quick and forget about. I'll probably steam some frozen petite brussel sprouts and boil up some potatoes. Pretty much the meal I grew up eating at least once a week!

                                                                                                                                                                      1. Dinner tonight will be something that will hopefully use up some jicamas I have lying around. I was at the grocery store a few days ago, put them in my basket because my head was waaay up in the clouds and for some reason I thought I was buying parsnips. It wasn't until I got home and pulled out the "parsnips" and realized D'OH I just bought jicamas. How I managed to think that jicamas were parsnips, I have no bloomin' clue.

                                                                                                                                                                        So now I have a bunch of jicamas at home that I have to turn into dinner. Any ideas beside a salad of some sort?

                                                                                                                                                                        9 Replies
                                                                                                                                                                        1. re: sharebear

                                                                                                                                                                          Roasted:
                                                                                                                                                                          http://www.food.com/recipe/roasted-ji...

                                                                                                                                                                          Jicama and (watercress)? stir-fry
                                                                                                                                                                          chicken stock; rice wine; soy sauce; ginger; jicama; watercress; sesame oil; sesame seeds

                                                                                                                                                                          1. re: Gio

                                                                                                                                                                            Awesome. I'll try it roasted, with some guac & raw slices on the side. Thanks

                                                                                                                                                                          2. re: sharebear

                                                                                                                                                                            Slices of jicama also make great dipping "chips" for guacamole. And you get to feel mildly virtuous while eating all that guac. :)

                                                                                                                                                                            1. re: sharebear

                                                                                                                                                                              Vegetarian tacos with jicama tortillas
                                                                                                                                                                              http://www.seriouseats.com/recipes/20...

                                                                                                                                                                              Guacamole with jicama and mango
                                                                                                                                                                              http://www.seriouseats.com/recipes/20...

                                                                                                                                                                              Black Pepper Shrimp with “Sun-Dried” Pineapple
                                                                                                                                                                              http://leitesculinaria.com/1773/recip...

                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                What an interesting idea about the jicama tortillas. Will have to try sometime. Might also be good for spring rolls.

                                                                                                                                                                              2. re: sharebear

                                                                                                                                                                                I love this salad with cucumber and mango: http://www.foodnetwork.com/recipes/ty...

                                                                                                                                                                                This also looks good: http://nojuju.blogspot.com/2010/06/mo...

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Is that the salad you made when I came over for carnitas? It was fantastic! It's the only time I've ever had jicama, we don't get it in the UK.

                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                    yep! thx xx

                                                                                                                                                                                2. re: sharebear

                                                                                                                                                                                  So the jicama didn't happen. Got home and was too tired to even think about cooking so dinner was some leftover rabbit sausage and a chocolate muffin. Because adults can eat what they want! The jicama will be tonight.

                                                                                                                                                                                3. Making Smitten Kitchen's Tomato-Glazed Mini Meatloaves tonight to go with leftover mashed potatoes and salad from the weekend.... if the ground beef will ever hurry up and thaw!

                                                                                                                                                                                  Normally dinner would already be in the oven but in my mind it is still only 4:45pm, NOT almost 6pm!

                                                                                                                                                                                  1. Tonight's dinner is a quick reprise of last night's fabulous meal. The rack of lamb is in the warming oven, the nuclear tater tots are on a sizzling pan in the oven with the asparagus sprinkled with parmesan. I'm not complaining.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      I never complain about leftover lamb.

                                                                                                                                                                                    2. Gonna be meat loaf. 1/2 Chuck, 1/2 Boudin. Onions, peppers, a little celery, seasonings, a few Ritz. Oh, and about a 6-8 inch squeeze of Anchovy paste.
                                                                                                                                                                                      Roasted reds, but mostly sweets. Steamed cabbage. Pear salad. Unsweetened tea. Coffee.

                                                                                                                                                                                      A meat loaf sandwich is on my future. :)

                                                                                                                                                                                      6 Replies
                                                                                                                                                                                      1. re: Uncle Bob

                                                                                                                                                                                        Your future looks bright; you're gonna need shades. :-)

                                                                                                                                                                                        1. re: Uncle Bob

                                                                                                                                                                                          Now that sounds like a meatloaf I could get into. I generally hate the stuff. Seems like it would make great stuffed peppers too. Thanks for the ideas.

                                                                                                                                                                                          1. re: Uncle Bob

                                                                                                                                                                                            Yeah, that's a home run. Wild Turkey?

                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              Blanton's

                                                                                                                                                                                              1. re: Uncle Bob

                                                                                                                                                                                                Col. Albert's elixir.

                                                                                                                                                                                            2. re: Uncle Bob

                                                                                                                                                                                              Yep on the steamed cabbage. Delicious stuff!

                                                                                                                                                                                            3. Macaroni and cheese with ham. I used up some bits and bobs of cheese and the ham from last night. Some gouda, caramelized onion cheddar, provolone, sharp cheddar and parm and panko for the top. spinach salad with boiled eggs, bacon, mini san marzano tomatoes(if you see these, get them) and hot bacon dressing. Pure comfort food. Since this isn't a meal to James I will heat up a leftover burger that was destined for baked beans this week for him.

                                                                                                                                                                                              1. So the Halal cart chicken made an encore showing today. Was super busy with work, so didn't bother with the accoutrements. Just made a pot of brown rice, did a quick saute of a box of baby spinach and served it all with the lovely crispy chicken and some cucumber salad I already had in the fridge.

                                                                                                                                                                                                For dessert, I had a slice of my friend's chocolate coconut cream pie (part of my loot from Pie Day):

                                                                                                                                                                                                http://wscwong.typepad.com/dessert_by...

                                                                                                                                                                                                DH had the mini tourtiere (Au Pied du Cochon cookbook) that my friend kindly made just for him. He doused it with ketchup (as any self-respecting French Canadian would do) and had the spinach on the side.

                                                                                                                                                                                                And to paraphrase LindaWhit, there was wine.

                                                                                                                                                                                                1. Wow, temps climb a few degrees and you guys got busy.

                                                                                                                                                                                                  Supper tonight is skirt steak, black beans and rice. The steak will get a dry rub using all the usual suspects and will be grilled on the cast iron stovetop griddle. Deb will put her own spin on the beans and the rice. It will be spicy. Beer and wine will be available.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                    Skirt steak, black beans and rice:

                                                                                                                                                                                                     
                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      duhrewel

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Luv that word :)

                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                          Me too.

                                                                                                                                                                                                  2. Simple dinner tonight-burgers on the grill, sautéed vidalias with spinach and baby Bella's and parmesan couscous. Some Sauvignon Blanc along side.

                                                                                                                                                                                                    Tomorrow is supposed to be min 50's! I'll take it.

                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                      I'd never thought to serve burgers with couscous but I love the idea, especially parmesan couscous - yum!

                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                        We are huge couscous lovers here!! While my first preference with burgers are fries there is something about the combo of onion/mushrooms/spinach that lends itself to couscous.

                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          I used to not care for couscous but then I picked up a box at the middle eastern market and made it last night and it's delicious! Having leftovers tonight. Never mind the box was half the cost than the boxes that are half the size at my regular store. I can totally see it as a great side for burgers.

                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Agree! I will occasionally buy the boxed stuff when on sale but prefer the bulk or bagged that I can gets I much cheaper.

                                                                                                                                                                                                            Cooked in chicken broth and a smidge of butter is great, even better with loads of parm on top!

                                                                                                                                                                                                    2. Though I had high hopes for last night's mushroom larb, I will wholeheartedly declare an epic fail. I tried to make sure I got out the excess water from the shroomies, but it was a mudpuddle-like mess. I had some finely chopped chicken, so I just cleaned out the wok and went in again. Much better this time.
                                                                                                                                                                                                      Tonight's dinner is going to be an easy no brainer. Penne all'Arrabbiata for me and jarred sauce penne and Italian sausage for the menfolk. Bachelor on the tube. time to work on that ass dent on the couch.
                                                                                                                                                                                                      On another note, I finally did a trip report for Prague---
                                                                                                                                                                                                      http://chowhound.chow.com/topics/968388
                                                                                                                                                                                                      Hope you all enjoy your dinners this evening.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                        Too bad about the mushroom larb. It sounded good but mudpuddle-like mess is something I am sure I wouldn't like. I hate to waste ingredients.

                                                                                                                                                                                                      2. Cider chicken night, woot woot!

                                                                                                                                                                                                        I quartered a small organic chicken, seasoned with s&p and herb d'Provence salt and browned in butter and coconut oil. Removed the meat and sauteed two minced shallots and half a chopped red onion and 3 (ok, 4) cloves of garlic, deglazed with a 12 oz. bottle of Crispin dry brut cider and some homemade chicken broth and stirred in a bay leaf, fresh minced rosemary, sage, and dried thyme. My usual sauce enhancers--Maggi, s&p, splash of light soy sauce, Worcestershire, Penzey's Forward!, toasted onion powder, and hot paprika--went into the pan before it was bunged into the oven for a low and slow uncovered braise a la Cook's Illustrated. At the last minute pre-oven I added a Tbsp. of coarse Dijon for extra kick. When the meat was done, I crisped the skin under the broiler and thickened the sauce with a potato starch slurry and the last of the half and half.

                                                                                                                                                                                                        Served up over egg noodles, this was rib-stickin' goodness and just the thing after a few drinks catching up with a friend from childhood. Seems to be a theme this week.

                                                                                                                                                                                                        1. During the last couple of days meals were as follows: Saturday, out to dinner at a southern restaurant. Ribs, fried chicken, ham, black eye peas, fried shrimp, hushpuppies, garden salad, etc.

                                                                                                                                                                                                          Sunday, we had leftover braised turkey necks with gravy, mashed potatoes & peas. Tonight, DF brought home a huge cooler full of (and I mean full) fresh herring so instead of cooking dinner, we spent the evening cleaning fish, separating the roe and salting the fish. Soon they'll be vacuumed sealed and into the freezer they'll go. Tuna sandwiches & chips was dinner.

                                                                                                                                                                                                          Supposed to be nice outside tomorrow (as it was today). I'm lighting the grill....

                                                                                                                                                                                                          1. Flat iron steak Tampiqueña. Zucchini enchilada, fried egg, grilled onion and poblano, guacamole, warm tortillas, salsa verde.

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                              Oh, mama! That's some delicious-looking plate of food. Just add an egg...

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                That's what I thought at the meat counter. I say "I'll take that small flat iron on the end". When it turned out to be only a quarter pound, I say to myself, "I think I just need to add an egg."

                                                                                                                                                                                                            2. I'm still on a preserving binge. Today there's biltong as well as two different aubergine preserves underway. I'm also trying to clean the fridge out a bit as I'm off to babysit the parents' business a day earlier than expected for a few days; they're about to set off on a Malaysian Airlines flight.

                                                                                                                                                                                                              Anyway...dinner. Figs need to be eaten and there's milk for cheese making that has to be used. I'm thinking some sort of warm caramelised fig and fresh (hopefully still warm) mozarella salad with mizuna leaves from the garden. Probably a balsamic & fried fig juice drizzle.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                And the result. Having to put the toddler to bed meant the cheese was room temp by the time we ate, not that weirdly delicious warm temperature that I sampled the other day just after making it.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                  Man, kids are just no end of sacrifice, are they?

                                                                                                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                                                                                                    Absolutely. I'll be bringing up this transgression at her 21st.

                                                                                                                                                                                                              2. I had great intentions to cook up spaghetti bolognese tonight, but while at the grocery store my cravings took over and I ended up picking up pizza on the way home. Doh. The ground beef's in the refrigerator for tomorrow.

                                                                                                                                                                                                                Once I got my pizza fill, I attempted to redeem myself by whipping up some homemade chocolate strawberry thumbprint cookies.

                                                                                                                                                                                                                http://www.yummyreads.com

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: NancyChin

                                                                                                                                                                                                                  I had every intention of spaghetti Bolognese a few nights ago, went to the store and got the ground beef, and ended up doing burgers for some reason.

                                                                                                                                                                                                                  How do you make the cookies? With jam or fresh berries?

                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                    Haha, strange how that happens! I used fresh diced up berries that were tossed with sugar.

                                                                                                                                                                                                                2. Didn't make anything last night. Didn't even EAT anything last night. I got some earth-shattering news last night and didn't leave my room once I got home.

                                                                                                                                                                                                                  Anyway. Tonight is class night, so I won't be making dinner when I get home. I might stop in at the new Latin rotisserie place that opened last month. Or not. *shrug*

                                                                                                                                                                                                                  18 Replies
                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                    I hope everything is ok.

                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                      I'm with Frizzle, hope all is ok.

                                                                                                                                                                                                                    2. re: Kontxesi

                                                                                                                                                                                                                      That's worrisome.

                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                        Take care of yourself, Kontxesi. Please.

                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                          Sending positive thoughts...

                                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                                            Sending good thoughts, Kontxesi. Hope everything's OK.

                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                              Sorry about the news. Best wishes.

                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                Thanks, everyone. I just want to let you all know that no one has died/been diagnosed with a terminal illness or anything. Just some weird... Maury stuff going on. I've calmed down quite a bit, but still a lot to think about!

                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                  Whoa. Sorry. Sounds complicated....

                                                                                                                                                                                                                                2. re: Kontxesi

                                                                                                                                                                                                                                  Update: All is well.

                                                                                                                                                                                                                                  My fiance's family suddenly decided to stir up some trouble and say that his ex's 4-year-old daughter looked an awful lot like him and that he needed to look into it.

                                                                                                                                                                                                                                  I had a bit of a panic attack Monday night. We are getting married in two months, and it was just a lot to deal with, just dropped in my lap like that. I felt like I was in a nightmare and couldn't wake up.

                                                                                                                                                                                                                                  Anyway. Confirmation that it is NOT his daughter came last night.

                                                                                                                                                                                                                                  Thank you all for the positive energy, and sorry for the redneck drama. :p

                                                                                                                                                                                                                                  I managed to eat yesterday, though not anything I cooked. Tonight should be chorizo and sweet potato tacos! Looking forward to it. :)

                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                    Glad things are ok. The tacos sound outstanding!

                                                                                                                                                                                                                                    1. re: Kontxesi

                                                                                                                                                                                                                                      I was nervous for you after reading your post yesterday. Glad to hear it turned out okay!

                                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                                        Yikes! Visions of terrible day time "talk" shows must have haunted your dreams.

                                                                                                                                                                                                                                        Glad things have been resolved.

                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                          Glad it's resolved. Enjoy your tacos - and just eating in general, since I'm sure info like that can knock the stuffing out of you (and the desire to eat).

                                                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                                                            oh my goodness! so sorry you had to go through that! i hope it's smooth sailing from hereon out.

                                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                                              Yikes. Glad it tuned out OK and big +1 on saying those tacos sound great!

                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                I am glad it went in your favor. What a bunch of drama from your soon to be in laws. It is best that he knows.

                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                  Yikes! How stressful. I am glad it turned out the way it did. As far as the family trying to stir up trouble, dontcha just want to tell some people, "MIND YOUR OWN BUSINESS!!!" sometimes? Geesh.

                                                                                                                                                                                                                                              2. Meatless Monday...made a stir fry with asparagus and tofu. I press the firm tofu, then cube it. Put it on non-stick alum foil and dab a seasoning paste on each cube (generally soy, sesame oil, garlic, ginger, 5-spice, honey, vinegar) and bake for a while at 400 to further firm it up. While it's baking I do the rice and veg prep, so I stir fry everything and add the tofu at the end to retain the firm texture.

                                                                                                                                                                                                                                                1. Squash & chickpea stew.

                                                                                                                                                                                                                                                  Onions fried, garlic, celery,pepper, turmeric, cinnamon, ginger added. Couple more minutes frying. Red lentils, tin of chickpeas, saffron, passata, chopped coriander & parsley added. 15 minutes simmer.

                                                                                                                                                                                                                                                  Chopped squash & stock added. 30 minutes simmer. Orzo added. More simmer until pasta cooked. Garnish of more chopped coriander.

                                                                                                                                                                                                                                                  A recipe from Hugh Fearnley-Whittingstaff from "River Cottage Veg Every Day"

                                                                                                                                                                                                                                                  1. I'm really looking forward to tonight's dinner. Last night's dinner didn't go as planned but I moved on with a jar of peanut butter and am really glad that I charged forward on the adventure. I picked up a jar of Tikka paste last week so tonight's dinner will be a Tikka chicken curry over cauliflower rice. I'll likely throw in some cashews as well and while I know cheese is not traditional with curry, I have some Leicester with peppers and chilies from TJs which I think would be great in this dish.

                                                                                                                                                                                                                                                    1. Tonight will be an Asian dumpling soup with sweet chili sauce for the dumplings. Basically it's chicken broth, Napa cabbage, scallion, shiitakes, carrots, daikon, edamame, and the dumplings. I have some L/O chicken I'll take off the bone and include that.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                        Yum. You seem to always have the best food.

                                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                                          Oh gosh. Thank you. It's taken me many, many meals to get to the place where combinations of ingredients make sense. That and too many cookbooks. At this stage in our game we prefer short, easy, and not too much.

                                                                                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                                                                                          Dumpling soup was Fantastic. I switched out the Napa for baby bok choy. I think I said previously that we had a huge bag of these babies. TJ's sweet chili sauce was a spicy/slightly sweet perfect dipping sauce for the dumplings. Which were quite tasty. I'd use them again.

                                                                                                                                                                                                                                                        3. Spring keeps coming and going around here. The first snow in a month, followed by one of the warmest days of the year. So I don't quite know what to cook.

                                                                                                                                                                                                                                                          Last night was crockpot short ribs in a sort of sweet, spicy sauce with coffee and cinnamon and orange (the sauce was okay, but not quite where I wanted it to be). Roasted cauliflower with a splash of red wine vinegar and tiny, roasted, purple potatoes tossed with crema on the side. Banana splits for dessert.

                                                                                                                                                                                                                                                          Tonight will be burgers. And wine. And possibly some sort of roast squash salad. Still thinking about that one.

                                                                                                                                                                                                                                                          This weekend (what everyone else calls Wednesday and Thursday) I'm planning two different Asian noodle dishes. Tomorrow will be a Vietnamese style noodle bowl topped with raw veggies, crispy pork shoulder strips, stuffed, fried tofu, possibly some egg rolls (using the same stuffing) and plenty of nuoc cham. Thursday, I'm attempting tonkatsu ramen. So far I've only really thought about the broth.

                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                            What do you stuff the tofu with? I've never heard of that. Or are you stuffing the shoulder strips? I keep reading that over and it could go either way, lol.

                                                                                                                                                                                                                                                            1. re: thymetobake

                                                                                                                                                                                                                                                              It's the tofu being stuffed (although stuffing the pork would be good too). I've never actually made this before, but when I've eating it at restaurants, the tofu was butterflied open, stuffed with some sort of meaty mixture, tied, deep fried and then sliced, roulade style. I can't find a recipe for this exactly, so I was just going to use one of the easily-found recipes for stuffed, braised tofu in tomatoes (I suspect a lot of restaurants use the same stuffing, too). Most recipes seem to use a combination of ground pork, onion, mushroom and bean thread noodles, so I'll probably experiment with that.

                                                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                Thanks,bbl. I might just be inspired to finally try tofu this way. Let us know how it turns out.

                                                                                                                                                                                                                                                            2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                              Let us know how your 'weekend' dishes go. They sound great.

                                                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                So, update #1: Butterflying tofu. Not as easy as it was in my mind. Tofu doesn't really bend (at least not the firm stuff that I had in my fridge), so it broke when I tried to fold it open. It turned out to be more like three slices of tofu held together with a blob of meat stuffing. The frying and eating will have to wait until later, though. The BF won't be home for a couple more hours.

                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                  I looked at a couple of braised recipes like you mentioned above. They said to fry first, then stuff. Maybe that makes it easier? I suppose they could be lightly fried, stuffed, then baked. Just guessing here. Does tofu become softer when heated a little?

                                                                                                                                                                                                                                                              2. Mangator departs today for Taipei for work (I'm wearing all shades of jealous). So, it's cooking for me and pap only. I'm tempted to cheat on the extreme low fat thing since pap is a carpe diem kinda guy, but the girl scout that I am, I won't :/
                                                                                                                                                                                                                                                                For me there will be a red jungle curry. This is the kind without coconut milk, but heavy on the heat. I'll use chicken and whatever veg looks good at the market today Bamboo shoots will definitely make an appearance. Since he's not a curry fan, pap will get whatever his heart desires from Five Guys. Cheeseburgers, fries and peanuts, what more can a guy want?
                                                                                                                                                                                                                                                                I'm also going to make a big batch of popcorn today for snacking and am going to try some different flavorings and spices on them. There are tons of flavored popcorn ideas out there. But if you have a fave, please throw it my way :)

                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  You should make sriracha salt for your popcorn:

                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                  Since the recipe uses kosher salt, you just need to give the finished salt a whir in a blender to grinder it down fine enough for popcorn.

                                                                                                                                                                                                                                                                  I've been on a butter/soy/sriracha popcorn kick lately. But I also love butter/sesame oil/furikake amongst others.

                                                                                                                                                                                                                                                                  1. re: TorontoJo

                                                                                                                                                                                                                                                                    Thank you!! This is my kind of popcorn salt. there's some dehydrating as we speak, or ummm, type :)
                                                                                                                                                                                                                                                                    Yesterday, my favorite one was Old Bay seasoning, lemon zest and a bit of clarified butter.

                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      Old Bay is great on popcorn. I love cajun seasoning as well.

                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                    Sounds like a bunch of good eatings going on!

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      There has been. I'm actually really pushing myself to work out the low fat thing and have been surprised. Now I just need a drink. Or four...

                                                                                                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                                                                                                      Love jungle curry! especially with some bamboo shoots, mushrooms and eggplant -- they soak up the fiery brothy flavors so nicely. enjoy!

                                                                                                                                                                                                                                                                    3. spent all last night getting my kitchen back in order after a home improvement project relocated everything from the adjacent room into it. Managed to steam some salmon and dumplings in the process. Unfortunately in the chaos a corned beef dropped out of the fridge and broke its bag so now that will be going in the crock for sandwiches tomorrow - Tonight I have to volunteer at the co-op after work so something quick when I get back - probably pork chops in a white wine sauce I have to cut up the loin I bought earlier in the week and will need an excuse to open some wine LOl

                                                                                                                                                                                                                                                                      1. Braises are behind me - I can practically smell Spring here in northern NJ, even if the calendar says otherwise. Tonight is experimental; I've got ground lamb with minced onion, minced garlic and Penzeys Lamb Seasoning cooling in the fridge since 9:30 this morning. I'll be making meatballs out of that. Based on bizkat's recent post on the Butter & Soy thread, I'm making Sara Moulton's Butter-steamed Broccoli with Soy. http://saramoulton.com/2010/11/butter...
                                                                                                                                                                                                                                                                        White rice will round out the plate.

                                                                                                                                                                                                                                                                        1. Ground lamb and feta meat balls again tonight (because they're so freaking good!) Garlicky sauteed kale and chard from the garden for one side and sauteed organic white and brown beech mushrooms that I scored for a song will be the other side. Possibly snow peas- if they make it in from the garden (I tend to snack while I water.)

                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                            Those meatballs sound awesome.

                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                              They are and they're so easy! I dump a container of feta with herbs from Trader Joes into a bowl with a pound of ground lamb, an egg, a generous amount of chopped fresh herbs, some fennel seeds, a sprinkle of Badia, garlic and some finely diced onion. Its different every time (other than the lamb, egg and feta,) depending on my mood and what's handy.

                                                                                                                                                                                                                                                                              The beech mushrooms were AWESOME just simply sauteed in some butter. I will be on the lookout for more of these!

                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                Woe super easy and I have everything on hand. How do you cook them?

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  Last night was in a skillet over low/ medium heat with some coconut oil. I bake them if I'm going to have the oven on for something else anyhow. I have also dropped them in to simmering sauce.

                                                                                                                                                                                                                                                                          2. The burger last night was kinda meh. My dahlink got organic patties from Wegmans, and they were pretty bland -- not even a very generous topping of cheddar/raclette cheese could make up for it.

                                                                                                                                                                                                                                                                            BUT.... it's still sunny here in HV, so a nice, big fat rib-eye will be on the grill, sided by creamed spinach for my sweetie and some corn for me; also romaine with 'maters & blue cheese dressing.

                                                                                                                                                                                                                                                                            Last night was a bit crazy for a Monday night (thank you, spring break :-)), so I foresee some teevee on the couch: probably watching the rest of the awesome French series "Les Revenants/The Returned." Spooky.

                                                                                                                                                                                                                                                                            Tomorrow, shit weather returns. Yay.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Almost halfway through March, you can see the light at the end of the tunnel...

                                                                                                                                                                                                                                                                            2. I'm days behind -- Sunday was a hodge podge dinner. leftover Chinese chicken and broccoli for the little one; whole wheat burritos with refried black beans and spicy ground turkey for hubby. For me, chicken pot pie made with leftover rotisserie chicken, onion, carrots, potatoes and peas in a sherry infused light sauce, topped with a pastry dough with some dried thyme mixed in. really yummy. glad i have another one waiting for me to devour later in the week when hubby is away.

                                                                                                                                                                                                                                                                              last night was shrimp and grits. the grits were started on the stove, mixed with a bit of shredded cheddar and several huge handfuls of baby spinach before baking to finish. The shrimp were prepared in the usual manner, except that I didn't have andouille so used some diced pancetta instead. i also used some Woodford reserve bourbon to deglaze before adding the chicken stock. I held the sauce for a few hours and added the shrimp just before planning to sit down to dinner. I really enjoy the subtle notes the bourbon adds to the dish.

                                                                                                                                                                                                                                                                              Tonight: Indian spiced lamb burgers on whole wheat challah buns (topped with harissa laced raita and some chopped scallions), tater tots on the side. maybe some roasted asparagus, maybe not.

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                                                *food crush*

                                                                                                                                                                                                                                                                              2. It's indescribably lovely here today! Just waiting outside the garage that was doing some work on my car was a treat!

                                                                                                                                                                                                                                                                                This morning I had defrosted some ground turkey with the intention of making my little Indian meatballs with vindaloo, but my heart wasn't in it. However, my heart was in some Italian meatballs, which are cooking in a pot of tomato sauce as I type this. I'll serve pasta and a salad for the early dinner we are still having.

                                                                                                                                                                                                                                                                                Two more late nights of training before we leave for Nationals on Thursday night. This time the whole family is going since this tournament will conclude my son's junior squash career (unless he decides he wants to go to Worlds in Namibia in August). It's been a 10 year ride, with spills and chills (and a year in Cairo) along the way. It's hard to believe it will be over on Sunday!

                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                  Mmmmmmeatballs!

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    Glorious day today. Windows are open, the car was washed, waxed and buffed.

                                                                                                                                                                                                                                                                                    Your dinner sounds good. Your pride in family is well-deserved.

                                                                                                                                                                                                                                                                                    A clink of the wine glass to you and yours.

                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                      Ha!

                                                                                                                                                                                                                                                                                      Great minds think alike.

                                                                                                                                                                                                                                                                                      Mother Nature is giving me 65F and sunny today.
                                                                                                                                                                                                                                                                                      Tomorrow will be 32F as a high and 15F as a low. Snow and ice expected at evening rush hour tomorrow. Ugh.
                                                                                                                                                                                                                                                                                      Thusly, long cook marinara/gravy, with meatballs and Hot Italian sausage are on the stove as I type.

                                                                                                                                                                                                                                                                                      Mother Nature is not only a fickle beotch, but bi-polar as well (insert physical geography joke here--LOLZ)

                                                                                                                                                                                                                                                                                      Pic as always at serving. Angel hair and ricotta rav's as the base and garlic bread as a side.

                                                                                                                                                                                                                                                                                      Gotta get the shovel back out tonite for tomorrow. Oh puhlease no. No no no.

                                                                                                                                                                                                                                                                                      :-)

                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        Glad it's so lovely today. Good luck to your son at the Nationals.
                                                                                                                                                                                                                                                                                        MMM to the meatballs.

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          Best to your son at nationals!! And if continues---Namibia, wowza :) That boy was raised right. And fed right, too.

                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                            Play squash, see the world! He went to Poland last year with the US Junior team at Worlds. Can you say pierogi?

                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              Cheering him on and cheers to you! congrats.

                                                                                                                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                                                                                                                            exciting!

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Anxiety producing!

                                                                                                                                                                                                                                                                                          3. Preparing (mentally more than anything else) for the Vulcan! Blizzard! that is due to pummel us for the next couple of days. Sigh. So over this winter.

                                                                                                                                                                                                                                                                                            For comfort purposes I'll be making black bean tostadas with guacamole. It's going to be tough to go dairy-free, as I love sour cream with black beans. I've got some tofutti "sour cream" and I'm hoping against hope that it will fool me.

                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                            1. re: gemvt

                                                                                                                                                                                                                                                                                              Please report back on the Tofutti. I am curious if it really fools the palate. Is there a reason you are using it or are you just curious?

                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                I love the tofutti cutie ice cream sandwiches. But then again I'm not the biggest ice cream fan, or tofu for that matter but they are tasty.

                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                  Tofutti sour cream is actually really good! I've been buying it for years and served many unsuspecting friends....:)

                                                                                                                                                                                                                                                                                              2. All of you are making me very jealous with your excellent weather reports. Even though it's currently 59F here we still have a foot of snow on the ground. The only bare ground is the street and sidewalk/front walks. I'm still working on Winter recipes with root vegetables overload.

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                                                  Ha! Well, we were only 3 degrees warmer, so we celebrate what we can get!

                                                                                                                                                                                                                                                                                                2. Seared crab cakes and a salad for dinner for me last night. Now I'm in Denver and it's snowing. Wasn't it 70 here yesterday??

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: gini

                                                                                                                                                                                                                                                                                                    I was just saying that it would be great to have some crab on hand to make crab cakes for a week night meal. I love the CI version so much that I rarely can eat them out -- they always seem mushy and bread-y to me after mine. What recipe do you use?

                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                      I use my mom's old catering recipe, actually. I try to use as little bread as possible. I think the key is to use a really chunky bunch of crab.

                                                                                                                                                                                                                                                                                                  2. Right now I don't have clue Started the day with a networking meeting at 7 a.m., and have another networking happy hour event tonight at 5. Usually, on a day like this, when I get home all I want to do is put my feet up and relax. I suspect something from the freezer or take out. Blah!

                                                                                                                                                                                                                                                                                                    1. Hopefully the polar vortex has receded for the rest of you. Sunny and 60 here in Seattle, with some tree outside the bedroom window already on its third bloom of the season.

                                                                                                                                                                                                                                                                                                      Seared duck breasts with a dry rub adapted from a Sally Schneider recipe (allspice, black pepper, orange zest, sugar, salt) in a port, shallot, date reduction. Dressed watercress with roasted delicata squash cubes and castelvetrano olives that have been marinating in olive oil and crushed red pepper. Could have used a little pile of stock-cooked grain, but otherwise hit the spot.

                                                                                                                                                                                                                                                                                                      Night before was old fashioned, just baked chicken thighs rubbed with a mild garlic-soy butter before going in the oven, roasted asparagus with grated parm, and a baked potato.

                                                                                                                                                                                                                                                                                                      1. Fish tonight with orzo on the side. The Patagonian toothfish will be gently grilled on the stovetop. Wine will be available.

                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                          Deb deep-sixed the orzo and went full-steam ahead with rice and beans. It worked.

                                                                                                                                                                                                                                                                                                          The fish is a favorite of mine. I washed it down with a red.

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            Can you eat just one plate of that scrumptious food? It looks so good.

                                                                                                                                                                                                                                                                                                        2. Buffalo chicken breast sandwiches on Marty's big sesame rolls with blue cheese dressing. Cheddar for James because he's a cheese fool. Ore-Ida onion tater tots and Belize coleslaw for sides.

                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                            Belize coleslaw?

                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                              I had a couple of friends that went to Belize as missionaries and in a village that they stayed in had no refrigeration and they were fed freshly dispatched chicken and this slaw.

                                                                                                                                                                                                                                                                                                              About three cups chopped cabbage
                                                                                                                                                                                                                                                                                                              Two Kirby cucumbers, quartered and cubed
                                                                                                                                                                                                                                                                                                              One tomato, diced
                                                                                                                                                                                                                                                                                                              A vinaigrette made of oil, vinegar and Lawry's seasoned salt and pepper. It is originally made with veg oil and white vinegar but I make it with Sultans olive oil and red wine vinegar most of the time. Served room temperature after marrying for an hour or so. You can refrigerate it if you prefer.

                                                                                                                                                                                                                                                                                                              It is stupid simple and really good.

                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                Sounds good and simple. It's funny, but a Jamaican woman I knows uses Lawry's seasoned salt on her chicken. Somehow, Lawry's made it to the Caribbean, it seems!

                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                  Hey rox, I went back through my profile and there is a pic of the Belize coleslaw. It is pic 39 if you want a peek. It was on thread 271 from my sheppards pie dinner on 271. I don't know how to put a link to it. I haven't figured that out yet. Sorry.

                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                    OK, I'll take a peek! You could link to your post by hitting the link tab (next to recommend) on the comment you want to link to. Copy the highlighted link, and then paste it here. Easy, peasy.

                                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                                      Thanks. You're the best.

                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                        And it looks lovely. CH's search function is so crappy, that it wouldn't turn up WFD #271. I had to google it. What a joke.

                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                          I hear you. On my tablet I have been trying for a hour to get the link option to open up. It opens for a split second and closes before i can even access the options. I love it here but chow in general can make me a bit nuts.

                                                                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                                                                  Thanks for sharing, I'm going to give it a whirl for my lunch :)

                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                    It's really great. I have been making it for years. James prefers it to creamy slaw.

                                                                                                                                                                                                                                                                                                            2. 70 delicious sunny degrees here! I was so overjoyed when I went for a quick shopping trip. People just act nicer and happier when it is warm and sunny. I am grilling some bone in skin on organic chicken thighs. I will paint them with a blend of sauces towards the end and get a glaze on the crispy skin. I made (one of my favs) carrot salad with raisins and pineapple tidbits I threw some chopped salted peanuts on top. Asparagus was still offered at 99 cents a pound so I grabbed some of that to grill. Boudin sourdough bread w/butter. Enjoy the weather everyone.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: MamasCooking

                                                                                                                                                                                                                                                                                                                Love Boudin's sourdough.

                                                                                                                                                                                                                                                                                                              2. I've been very uninspired lately. Last night was leftovers and tonight is just some raviolis from Costco I'm pulling from the freezer, and jarred sauce. I just haven't felt up to cooking much lately, not sure why.

                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                  Pamper yourself young lady:) I have what I call *salad days* when all I eat is lots of fresh fruits and big bowls of salads or homemade vegetable soup. Minimal effort required...healthy and almost no clean up afterwards!

                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                    Think it happens to everyone now and again. A nice meal out usually gets me back in the kitchen, either inspired or ticked off at the markup we paid for something I could do better. A trip to a great butcher shop, fish market, or big Asian grocer also tends to get the blood flowing.

                                                                                                                                                                                                                                                                                                                    Could also be the time of year, that lull after the holidays before all the spring veggies hit the markets. I've got potatoes, yams, squash, and carrots coming out of my freakin' ears.

                                                                                                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                                                      Yeah I'm going out of town on Thursday so I'm hoping that will give me the change of pace I'm needing. Also I just get tired of cooking for one person. SO is on a pretty solid travel schedule indefinitely with no breaks so I guess I better get used to it. Also finances are even tighter than normal since I'm coming out of the slow season at work (picking up now but I won't reap the benefits until end of April or so), so that never makes things fun when I can't afford to buy what I really want to cook, just have to make do with sale items or what I already have.

                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                        I always get inspired by photos. Maybe when you get back from California, you could free up a little $ to treat yourself to one gorgeous cookbook you've always wanted?
                                                                                                                                                                                                                                                                                                                        And safe travel to you <3

                                                                                                                                                                                                                                                                                                                  2. All the talk about lahmacun on the last thread...got me go in'!

                                                                                                                                                                                                                                                                                                                    I grew up just outside of Izmet in Turkey. Lahmacun was a big part of my childhood "go to" foods. Who doesn't like anything resembling pizza? Lol.

                                                                                                                                                                                                                                                                                                                    Tonight was Lahmacun with fresh lemon, salad with tahini dressing and feta...with a nice red wine. Mmmmmm....

                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                                                                                                      Those look amazing. My friend's late mother, who was Armenian, used to make these. I believe that they were pretty much the same. So delicious. Can you point me towards a recipe?

                                                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                                                        Wow, that looks fantastic. I'd love to know more too.

                                                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                                                          Those are so pretty. Mine were a lot less photo worthy, but my mouth sure did like it!
                                                                                                                                                                                                                                                                                                                          I'd love a rundown on the recipe that you used. Anyone who lived in Turkey has to make the best lahmajoun at home :)

                                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                                            Well...there are some recipes on the net that advocate using tortillas, cooking the meat first, loading the bread with meat or letting the dough rise like pizza. Don't do it. That will just be a cheese less meat pizza! These are supposed to be different. Not really a recipe, because, like any other pizza thing...it is what you prefer....more technique, but here is what I do:

                                                                                                                                                                                                                                                                                                                            Make a basic pizza/ flatbread dough. One cup warm water, some sugar and a teaspoon yeast, proof it, then add it to flour and a teaspoon salt. I use around 4 cups of flour. Mix in the kitchenaid until a smooth and elastic ball. Rise about an hour, then divide into 8 pieces. Standard stuff, all about the same in this respect. No sugars or spices, just plain dough.

                                                                                                                                                                                                                                                                                                                            Roll them out flat and very thin. Paint with olive oil. Place them on an oiled cookie sheet.

                                                                                                                                                                                                                                                                                                                            Mix ground lamb (or beef) a handful of fresh mint, parsley, one tomato finely diced, a scoop of tomato paste, salt and spices (either warm or hot spices, whatever you like). I used paprika, red pepper, black pepper, cumin (hot)....But an Armenian mix is good too (cinnamon, coriander, allspice, etc). Use lots of spice, a teaspoon each because this is the only spice for the entire pizza.

                                                                                                                                                                                                                                                                                                                            Process an onion until puréed and sauté with olive oil until very fragrant. Mix it in the lamb and spices when cooled. No visible chunks of onion.

                                                                                                                                                                                                                                                                                                                            Spread the raw meat mix onto the rolled dough, very thinly, it needs to be able to cook in about 10 minutes. This is not a big meat meal. Spiced meat is the condiment.

                                                                                                                                                                                                                                                                                                                            Bake at 425 hot oven, they cook quickly, they are thin. They are done when the edges are crispy and the middle is softer.

                                                                                                                                                                                                                                                                                                                            Serve with fresh lemon, sauces ( yogurt, tahini, etc) onions and greens. They are meant to be eaten together with salads/greens. Scoop, bite, tear, push, pile, eat ...with your hands :)

                                                                                                                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                                                                                                                              SO helpful!

                                                                                                                                                                                                                                                                                                                          2. re: sedimental

                                                                                                                                                                                                                                                                                                                            Killer!

                                                                                                                                                                                                                                                                                                                          3. A freezer dive soup from home tonight eaten at the folk's house. Chestnut, pumpkin and farro. Not bad but I don't much care for the way freezing alters the texture of pumpkin in soups.

                                                                                                                                                                                                                                                                                                                            Nothing on this family business babysitting gig is going to plan. One of their guard dogs has gone a little Cujo-like in their absence and there's a storm forecast (meaning potential power cuts and a raft of issues for automated glasshouses) for later in the week. The most distressing thing however is that they neglected to teach me how to use their coffee machine and I can't find their Arabic coffee so I'm hitting instant coffee.

                                                                                                                                                                                                                                                                                                                            Tomorrow I'm planning on finding a local takeaway option for dinner, it just feels weird cooking in their kitchen.

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                                                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                                                              No way I could deal with that without coffee. I'd bring my own if it came to it.

                                                                                                                                                                                                                                                                                                                            2. returning to a little bit of normalcy... dinner at home again. last night was leftovers of the pork from Saturday, and also some pork and cabbage from a sichuan restaurant i went to with my sister.

                                                                                                                                                                                                                                                                                                                              tonight we tried the Trader Joe's fully cooked corned beef brisket. It was ok, a little on the mushy side, but tasty enough. we usually buy one of those pre-brined ones from the stupid-market, with the spice packet, and doctor it up, and we really like it. i forget the brand. so even though this was convenient (only took half hour), i'll probably not buy the fully cooked one again. on the side were marble potatoes with plenty of butter and dill, and a sour cream/horseradish blend for the corned beef. BF made a side salad too.

                                                                                                                                                                                                                                                                                                                              ugh - back to work again for the first time in a week tomorrow. soooo not looking forward to it. but need to get back in the groove of things.

                                                                                                                                                                                                                                                                                                                               
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                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                Beautiful. I'm convinced you're secretly a professional food stylist and photog.

                                                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                                                  thanks! oh no, it's just the newish camera, to be sure! and lighting.

                                                                                                                                                                                                                                                                                                                              2. Herself is out for dinner tonight, leaving me with the opportunity to cook something of which she isnt fond. So, three pigeon breasts are defrosting.

                                                                                                                                                                                                                                                                                                                                They'll be cooked in the pan, along with a little butter, extra virgin rapeseed oil and thyme. Four minutes should have them nicely medium rare. While they're resting, a little sauce I think - into the pan with a glass of white wine, salt, pepper, juniper berries and, for a hint of sweetnesss, a dollop of IKEA lingonberry jam.

                                                                                                                                                                                                                                                                                                                                Accompaniments remain unfinalised but may well be parsnip mash and steamed greens.

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