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Apr 26, 2014 01:37 PM

What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]

Spring planting yet? Not here - considering it can still get down to below 40°F at night, I'm not doing anything with the expected herb planting yet. However, some new potting soil and new pots have been purchased, so I'm getting ready. I almost bought a topsy-turvy tomato plant starter, but it just seems a bit odd. :-)

What's cooking this weekend at your house? Any produce from your gardens yet?

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  1. As for me, I'm going old school comfort food. Hamburger Stroganoff. This is from one of those old General Mills recipe cards from the 1970s (which I've adapted quite a bit).

    Sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. When it's all browned, add a couple Tbsp. of flour or so to the meat/veggie mix, depending on how much ground beef you're cooking (up to 1/4 cup flour), and continue "browning" a bit. Then add a can of condensed cream of mushroom soup (I know, I *know*! But now I only use about a half can) and maybe some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed, which it always is).

    Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat. I usually serve it over egg noodles with peas on top and a sprinkle of paprika. BUT....I just picked up a package of fusilli bucati and might use some of that. There will still be peas with paprika, however.

    And wine. Can't forget that.

    7 Replies
    1. re: LindaWhit

      That sounds like a meal from my childhood. Yum.

      Why do we always feel the need to apologize for eating something that tastes good? I hate food police!

      I logged on hoping to find some ideas, 4:50pm and still no idea what to eat for dinner.

      1. re: Jerseygirl111

        Jerseygirl, when I can't think of something to make, I revert back to cream cheese scrambled eggs and toasted/buttered English muffin. Or I just pour and bowl of cereal. ;-)

      2. re: LindaWhit

        That is one of my favorite things to eat. Enjoy.

        I love those old recipe cards, too. Think I'll peruse some online for nostalgia's sake.

        1. re: gemvt

          This was one of three recipe cards I kept when I finally got rid of the entire lot (and the lime green plastic box they were housed in). I'd have to go digging into my 3-ring binder to see what the other two are....I obviously don't make it them often. :-)

          1. re: LindaWhit

            My stepdad still uses his green box when it's his turn to cook. My mom did make a "rule" though after the first few meals he made from it... she has to approve anything before he makes it haha!

        2. re: LindaWhit

          Didn't do the fusilli bucati - used the egg noodles, and I tossed in 2 Tbsp. of cognac while the meat browned. LOTS of ground pepper for a nice bite.

          Nom, nom, nom.

          1. re: LindaWhit

            I love that dish. But I don't add the wine. The wine goes into the glass :) Comfort food for sure.

          2. With 4 black thumbs @casa lingua, we leave gardening to the professionals (plus we're generally not around for the season), so -- besides a few inedible daffodils -- we still have to purchase our greens at the market :-)

            Tonight, however, is my last gig before our summer trip, and I will probably eat something at the brew pub when we're done. While perusing their new menu, I discovered they serve an appetizer of "fresh water shrimp", which has sparked my curiosity. Fresh water shrimp? Huh.

            Just had a tomato/celery/avocado salad for a very very late "breakfast" that should tie me over until later tonight.

            To make things just a leetle bit more exciting, the person who was supposed to cat/house-sit will probably not be available after all -- family crisis. While I feel absolutely horrible for them, it's definitely a major SNAFU, considering we leave a week from now.


            8 Replies
            1. re: linguafood

              Oh no on the cat/house sitting! Fingers crossed you can find someone to do so - are there any pet sitting services nearby that you can ring up?

              1. re: LindaWhit

                Possibly. We have one lead and also reached out to others who were interested before. Dayang. Why can't things just go smoothly for a change?

                1. re: linguafood

                  Been there, done that. Besides asking all of your friends and co-workers, consider using Angies List and asking at your vet's office.

                  Do you cook for the cats?

                  1. re: linguafood

           is another source for finding pet sitters.

                    1. re: meatn3

                      Our preference would be for someone we wouldn't have to pay, but thank you for the suggestions -- I'll check them out.

                      And no, the dude is fine with canned (albeit *very* particular about brand/content) food, so no cooking involved.

                2. re: linguafood

                  I would gladly sit for that furry little cutie if I were near you. This is a real snag in the plans.

                  1. re: linguafood

                    oh i hope you find someone! how stressful!

                    1. re: linguafood

                      Being from NC I know shrimp (ours are fab). Fresh water shrimp? I don't think so!

                      Now fresh water crabs - yes!

                    2. Don't know what we are eatin' for diner tonight but just had Happy Hour with some mussels steamed in white wine, garlic, hot pepper flakes, parsley, & some V-8 juice. Some nice crusty Italian bread to grab the sauce and of course white wine to make us "happy"!

                      4 Replies
                      1. re: PHREDDY

                        Phreddy - could you do this with clams? As much as I wish I did - I'm not crazy about mussels. Love clams though!

                        1. re: Jeanne

                          Not Phreddy, but I do a very similar prep with clams, so it should totally work.

                          1. re: Jeanne

                            Yes Jeanne,
                            I do it with clams and even tried oysters. I have used Littlenecks, and Steamers. Works real well. When doing the clams, we will sometimes put it over some linguine, as a main course.
                            Keep in mind we add the parsley or even cilantro at the last minute as it is served. The nice thing about this, you really cannot add too much of anything, except the red pepper flakes, if you do not like it spicy.
                            Unfortunately , clams and mussels are not something we keep in our pantry, but if in the market on a Saturday or Sunday, I get them and cook them that day. Not necessarily an impulse food/meal, but a real nice low fat /calorie snack.

                            1. re: PHREDDY

                              Thanks Phreddy & Ludmilasdaughter - will definitely try it! I know you said not too much of anything - but a basic recipe as far as to how much V8, wine, etc would be great and I can go from there.

                              Now I'm wondering if clams are like oysters - only eat during the R months. Sorry - that's what we do in NC with our yummy oysters.

                            1. re: James Cristinian

                              Please hold down the table because I wish to eat them all. All of them.

                              1. re: gini

                                Gini, I am with you. Pass the bibs, the napkins and a giant pile of crawfish.....

                          1. I am making chicken braised in milk from Jamie Oliver. It is browned and then braised with garlic, lemon zest, and thyme( the recipe calls for sage but we don't care for it.

                            Also, a baked "barlotto" with ramps from nearby woods and our chives. For dessert the last of 2013's frozen blueberries in a crisp with almond flour and coconut topping.

                            4 Replies
                            1. re: magiesmom

                              Ramps, I have been longing for those. Sounds like a fantastic dinner!

                              1. re: ChrisOfStumptown

                                Thanks. Just picked the ramps today. Special dinner for my hardworking sweetie.

                                1. re: magiesmom

                                  Do you use the cinnamon stick in the chicken as Oliver calls for? I just can't wrap my brain around that flavor combination.

                              2. re: magiesmom

                                Yum, I haven't had that recipe in a while. It's very tasty.