Roast chicken that I made last night but went to bed before slicing
Potato soup
I'm roasting a duck. Quack quack.Yum!!
Leftovers from last night, which was Madras Curry chicken thighs with cauliflower and peas. Dessert- grapes.Welp, I know what I'm making on Saturday once we run out of leftovers.
To make: Put chopped onion, madras curry sauce, ~2lbs boneless skinless chicken thighs, 1 can coconut milk, salt, and 1 head of raw cauliflower in the instant pot. Cook for 10 minutes and release pressure. Add frozen peas to hot concoction. Eat!
Optional: Rice.
Bacon and eggs. I'm weird :\
Curried Coconut Chicken over Brown Rice....YUM!!!
https://www.allrecipes.com/recipe/68532/curried-coconut-chicken/
I'm roasting a duck. Quack quack.
It was great. I rub it with a little olive oil & spices and roast at a little higher temp so I can get crispy skin and seal in the juices. The sauce was in a packet, so I can't take credit for that. I took the giblets and made a side dressing with onions, mushrooms, & garlic. The other side item was green beans cooked with bacon.
Wife liked it, 14 y/o daughter was finicky. She ate mac & cheese.
It was great. I rub it with a little olive oil & spices and roast at a little higher temp so I can get crispy skin and seal in the juices. The sauce was in a packet, so I can't take credit for that. I took the giblets and made a side dressing with onions, mushrooms, & garlic. The other side item was green beans cooked with bacon.
Wife liked it, 14 y/o daughter was finicky. She ate mac & cheese.
Now you talked me into it. When I get back in town I am going to make one!
It was great. I rub it with a little olive oil & spices and roast at a little higher temp so I can get crispy skin and seal in the juices. The sauce was in a packet, so I can't take credit for that. I took the giblets and made a side dressing with onions, mushrooms, & garlic. The other side item was green beans cooked with bacon.
Wife liked it, 14 y/o daughter was finicky. She ate mac & cheese.
Now you talked me into it. When I get back in town I am going to make one!
Believe it or not, I got it at Aldi!
Grabbed ingredients to make this: https://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/ (https://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/) 'Egg roll in a bowl'One of my favorite recipes, hands down.
The other night I winged risotto, and it was delish, and my little kid kept complaining, even though he liked it. Six year olds...ugh.Instant pot pasta? Do tell!
Tonight he will be happy with "favorite chicken" (Trader Joe's breaded chicken tenders), plus salad. Hubby and I will probably have either veggie burgers (that I made and froze a month or so ago), or maybe I'll whip up some falafel from a mix. It's so rare for me to be able to cook mid-week. These days Tues are the only days I pick up.
Tomorrow: pot luck at the school (I'm taking salad)
Thursday: wing it (often Instant pot pasta, because hubby knows how to make that)
Friday: frozen pizza night. Always.
@MaybeBabyMustache Risotto sounds like a good way to use that up, you could add in some mushrooms and sun dried tomatoes :)
I repurposed the pesto chicken/artichoke/spinach into a risotto dish. Still was a bit bland, but definitely an improvement over the original dish.
Put Instant pot on saute function. Add olive oil.The other night I winged risotto, and it was delish, and my little kid kept complaining, even though he liked it. Six year olds...ugh.Instant pot pasta? Do tell!
Tonight he will be happy with "favorite chicken" (Trader Joe's breaded chicken tenders), plus salad. Hubby and I will probably have either veggie burgers (that I made and froze a month or so ago), or maybe I'll whip up some falafel from a mix. It's so rare for me to be able to cook mid-week. These days Tues are the only days I pick up.
Tomorrow: pot luck at the school (I'm taking salad)
Thursday: wing it (often Instant pot pasta, because hubby knows how to make that)
Friday: frozen pizza night. Always.
white wine + parmesan!I repurposed the pesto chicken/artichoke/spinach into a risotto dish. Still was a bit bland, but definitely an improvement over the original dish.
Add salt and/or lemon juice?
One of my all time favorites: https://www.budgetbytes.com/chicken-lime-soup/ (https://www.budgetbytes.com/chicken-lime-soup/) I even sprung for the avocado this time! They were perfectly ripe at the store, I couldn't resist, it adds SOOO much. And I'm going dairy free again. (Sigh)
chips and corn+black bean salsa. That's veggies, right? I don't normally eat something like that for dinner, but the chips were leftover from a party, and I'm on an uber frugal month for groceries, so I figured, one night isn't so bad haha.
Thanks for the kid friendly idea, @soccerluvof4 ! My niece and nephew would definitely eat those ranch chicken tenderloins. I'll have to remember that for their next visit.
We had leftovers: turkey, potatoes & stuffing. With sliced cucumbers.
I usually cook a few days a week, and we eat leftovers the remaining days. It works for the age & appetite of everyone in our family, but we do sometimes run out of food earlier than expected. That's when freezer options make life so easy
@rdaneel0 - a bit of both? We always have a few ready to eat meals in the freezer. For example, meatballs (purchased, not made). I have a reasonably picky 11 year old, so meatballs often sub in for the protein the rest of us are eating. We freeze leftovers, for some recipes I intentionally plan double batches, etc. Right now i'm actually in a phase of trying to eat down our freezer items, mostly because we had so much in there that it was like a game of Jenga to get anything out. Once it's reasonably empty again, I'll focus on building it back up.
For tonight, I think I'll make homemade pizzas with pepperoni. We're heading out of town next Friday, so the great fridge/freezer clean out must begin.
Having a sausage sheet pan dinner. Shopped today and bought Brussel sprouts, parsnips, carrots, sliced onions, sliced peppers, mushrooms. I will coat them with olive oil, put on salt, pepper and rosemary. Bake in oven. Have not made this before so I hope it turns out good! I also bought some frozen turnip chunks. Not sure if I will put them in or not. At this rate, I am going to have two pans worth!
Having a sausage sheet pan dinner. Shopped today and bought Brussel sprouts, parsnips, carrots, sliced onions, sliced peppers, mushrooms. I will coat them with olive oil, put on salt, pepper and rosemary. Bake in oven. Have not made this before so I hope it turns out good! I also bought some frozen turnip chunks. Not sure if I will put them in or not. At this rate, I am going to have two pans worth!
That sounds amazing! I love roasted brussels sprouts and root veggies.
I have a package of chorizo and a lot of kale to use up, so we're having Portuguese kale soup for dinner.
I'd better get it started so I'll still have time to make a fruitcake tonight (don't judge, my family likes it and we don't try to give it as gifts to the unsuspecting).
I have a package of chorizo and a lot of kale to use up, so we're having Portuguese kale soup for dinner.
I'd better get it started so I'll still have time to make a fruitcake tonight (don't judge, my family likes it and we don't try to give it as gifts to the unsuspecting).
My Mom made the best fruit cake and drenched it with apricot brandy. OMG, it was so good. However, one piece was really all I wanted and it was probably an 8 lb. cake! She did a wonderful job on it and I am sad I couldn't appreciate it more. Hope yours turns out great!
I have a package of chorizo and a lot of kale to use up, so we're having Portuguese kale soup for dinner.
I'd better get it started so I'll still have time to make a fruitcake tonight (don't judge, my family likes it and we don't try to give it as gifts to the unsuspecting).
My Mom made the best fruit cake and drenched it with apricot brandy. OMG, it was so good. However, one piece was really all I wanted and it was probably an 8 lb. cake! She did a wonderful job on it and I am sad I couldn't appreciate it more. Hope yours turns out great!
I love real fruitcake! I keep thinking I should make some, but I keep getting sidetracked. Maybe tomorrow? I have a recipe around that looked good, if I can find it again. Is there one you particularly like?
Asked DS2 what to make for dinner, so we're having NWEdible's' beef and cabbage in red curry sauce with rice. Fast'n'easy with what's in the house -- there's nothing not to like!
White bean chicken chili: https://panningtheglobe.com/award-winning-white-chicken-chili/
Good for grey rainy days with a dry white wine, with just enough cayenne to make you sit up and take notice. I like to put tortilla chips in mine. Like all of the world's best recipes, it isn't terribly healthy. Damn you evolution, for teaching my body to crave fats and salts.
I'm making a Persian "comfort" food recipe. http://honestandtasty.com/beef-and-green-bean-rice-loobia-polo/
We serve it with a cucumber yogurt sauce, and salad. Oh, and wine. ;-)
White bean chicken chili: https://panningtheglobe.com/award-winning-white-chicken-chili/
Good for grey rainy days with a dry white wine, with just enough cayenne to make you sit up and take notice. I like to put tortilla chips in mine. Like all of the world's best recipes, it isn't terribly healthy. Damn you evolution, for teaching my body to crave fats and salts.
Last night, my son (21 and an amazing cook), made up his own recipe for a chicken stew that was awesome.
Tonight, I'm attempting red beans and rice for the first time (I've only ever had it once before). If anyone has a flavorful recipe to share (no pre-made sauce packet), I'd love one. I just did a taste test of the beans for this one, and it was way too bland. Probably the kind of hot sauce I used. So, I added cajun seasoning, but still doesn't have the nice bold flavor of the stuff I had before.
Last night, my son (21 and an amazing cook), made up his own recipe for a chicken stew that was awesome.
Tonight, I'm attempting red beans and rice for the first time (I've only ever had it once before). If anyone has a flavorful recipe to share (no pre-made sauce packet), I'd love one. I just did a taste test of the beans for this one, and it was way too bland. Probably the kind of hot sauce I used. So, I added cajun seasoning, but still doesn't have the nice bold flavor of the stuff I had before.
From what I've heard (and an internet search seems to agree) it's all about what cooking fats you use when. https://www.camelliabrand.com/the-big-fat-secret-behind-creamy-and-flavorful-red-beans/ (https://www.camelliabrand.com/the-big-fat-secret-behind-creamy-and-flavorful-red-beans/) although this says it's about the pickle juice ;) https://food52.com/blog/22512-new-orleans-red-beans-and-rice-secret-ingredient (https://food52.com/blog/22512-new-orleans-red-beans-and-rice-secret-ingredient)
I make a bread that has candied fruit in it. It's sort of a blend between a yeast based bread & a fruit cake, which allows you to enjoy some of the flavors of a fruit cake, but on a much lighter note. It's been a family tradition for decades, and I picked up the torch when my grandmother passed away. We toast it on Christmas morning & serve it with butter. YUM!
I make a bread that has candied fruit in it. It's sort of a blend between a yeast based bread & a fruit cake, which allows you to enjoy some of the flavors of a fruit cake, but on a much lighter note. It's been a family tradition for decades, and I picked up the torch when my grandmother passed away. We toast it on Christmas morning & serve it with butter. YUM!
I make a bread that has candied fruit in it. It's sort of a blend between a yeast based bread & a fruit cake, which allows you to enjoy some of the flavors of a fruit cake, but on a much lighter note. It's been a family tradition for decades, and I picked up the torch when my grandmother passed away. We toast it on Christmas morning & serve it with butter. YUM!
Is it similar to stollen? I always loved that but have never tried making it.
I make a bread that has candied fruit in it. It's sort of a blend between a yeast based bread & a fruit cake, which allows you to enjoy some of the flavors of a fruit cake, but on a much lighter note. It's been a family tradition for decades, and I picked up the torch when my grandmother passed away. We toast it on Christmas morning & serve it with butter. YUM!
Is it similar to stollen? I always loved that but have never tried making it.
I've never had stollen. Gave it a quick search, and yes. I'd say it's similar. This is the recipe. Note that this is a family recipe, so not online. Apologies for the long post in advance :-)
Cardamom Bread Recipe:
1 c milk
¾ c butter
¾ c sugar
3 eggs, beaten
7 c flour
1 c chopped mixed fruit
½ c nuts
1 tsp ground cardamom (adds extra)
1 tsp salt
1 tbsp dry yeast
½ c warm water
Scald the milk & butter (bubbles along the pan, don’t boil). Stir in sugar, cardamom, & salt. Let that cool all the way to room temperature.
Dissolve yeast in water. Stir into cooled milk mixture, & beaten eggs. Stir in ½ of the flour. Beat until smooth. Stir in fruit & nuts. Add enough flour to form a soft ball. Turn & knead until elastic. Add only enough flour to keep from sticking. Let rise until doubled. Punch down & divide into rolls. (small four loaves). Let it rise again, bake 375 for 35 minutes.
Glaze:
1 c powdered sugar
2 tbsp of hot water.
Makes small four loaves. I prefer two larger loaves. After the loaves are cooled, drizzle glaze on & top with remaining chopped mixed fruit. (I buy a much larger tub than needed, and save some for topping the bread).
@OtherJen - no problem, enjoy! @Raenia - posted!
For tonight, I'll pair homemade guacamole with freezer burritos. I'll bake the burritos to hopefully make them a bit more appealing. Hoping the avocados are ripe enough. If not, it will be leftovers tonight, with burritos/guac pushed out until ripe.
Last night, my son (21 and an amazing cook), made up his own recipe for a chicken stew that was awesome.
Tonight, I'm attempting red beans and rice for the first time (I've only ever had it once before). If anyone has a flavorful recipe to share (no pre-made sauce packet), I'd love one. I just did a taste test of the beans for this one, and it was way too bland. Probably the kind of hot sauce I used. So, I added cajun seasoning, but still doesn't have the nice bold flavor of the stuff I had before.
Last night, my son (21 and an amazing cook), made up his own recipe for a chicken stew that was awesome.
Tonight, I'm attempting red beans and rice for the first time (I've only ever had it once before). If anyone has a flavorful recipe to share (no pre-made sauce packet), I'd love one. I just did a taste test of the beans for this one, and it was way too bland. Probably the kind of hot sauce I used. So, I added cajun seasoning, but still doesn't have the nice bold flavor of the stuff I had before.
Some good recipes here - https://forum.mrmoneymustache.com/share-your-badassity/rice-and-beans-share-your-recipe/
Sides are broccoli and Hot Crash Potatoes (BJ, that is your recipe tip that keeps on giving! DD is STILL thrilled every time I make them)....
Bracken Joy, sometimes I make Mark Bittman's vegetable and fish stew with salmon: saute onions, leeks, garlic, possibly a little celery, gold potatoes, carrots, a can of crushed tomatoes. Add the salmon cubes when everything else is cooked, along with some salt and crushed aleppo peppers.
Came down with a nasty stomach bug yesterday, so yesterday's dinner was half a smoothie. I'll be making chicken soup tonight.
That potluck sounds wonderful, @35andFI .
I just got back from Mexican brunch with my dad and am stuffed full of refried pinto beans and chilaquiles. I cannot comprehend eating dinner at this point, so the planned chicken vegetable soup is probably a good idea.
Bracken Joy, sometimes I make Mark Bittman's vegetable and fish stew with salmon: saute onions, leeks, garlic, possibly a little celery, gold potatoes, carrots, a can of crushed tomatoes. Add the salmon cubes when everything else is cooked, along with some salt and crushed aleppo peppers.
Hmm. For some reason my brain assumes fish in soup would be extra fishy. Is that true? Or does it mellow it?
Three varieties of homemade pizza -- pepperoni (for DD), beef meatball and roasted sweet pepper, and pesto chicken and roasted sweet pepper. Guess who had roasted sweet peppers that needed using up....
Tonight will be fondue with bread and apples, and probably a chocolate cake for dessert.This is our traditional New Year's Eve dinner, but with chocolate fondue for dessert. And an assortment of salads (I have to look through the fridge, but we'll at least have a green salad and a salad of thinly sliced fennel. And probably another vegetable, too.)
We just enjoyed our traditional New Years Eve Raclette but it was pretty wasted on me since I caught the flu.
Speculatius tiramisu with raspberries for desert still to come!
There's something about New Year's Eve and melted cheese, isn't there?
My Christmas Eve fondue didn't turn out great. It tasted fine, but the cheese never fully integrated into the wine and it was kind of soupy. Still delicious though, and we ate all of it. @jeninco I hope yours turns out great!
Tonight I'm making a big batch of bean stew.
Tonight, we are going to try homemade falafel: https://smittenkitchen.com/2018/12/falafel/
(I finally remembered to set the chickpeas to soak last night, so they should be ready by this evening.)
However, I forgot (again) to get pitas when I was out this morning, so there will be a walk in the sun built into my afternoon...
spiralized a zucchini that was on it's last leg, sautéed it up with some pesto, and topped with a salmon burger from the freezer. I've had this meal at least 5 times in the past 2 weeks. So good
Have a Pork Roast going in the Crock pot. Made a big batch of mashed potatoes and will do a steamed green Vegetable for tonight.
Have a Pork Roast going in the Crock pot. Made a big batch of mashed potatoes and will do a steamed green Vegetable for tonight.
What kind of pork do you use? I used to use pork loin in the CP with sauerkraut Lipton onion soup and onions for years and years. But the last few I cooked were terrible. The meat was so dry we could barely eat it. Pork has gotten to the point where there is very little fat on it and it dries up quickly. The last time I made it I used a pork butt and it came out great but wish I could use the pork loin like I used to.
I sued to put the pork in my CP before I went to work and it cooked on low all day long. It was always great, but no more!
Leftover pasta with broccoli and parmesan. I tried out the trader joe's brown rice pasta again, and it just gets gluey. The best GF pasta is Barilla, but it's >$2 for a 12 oz box. I found a few boxes for $1.20 at Target awhile back when out of town (we don't have a target). If it goes on sale for $1.79 I stock up.
Sigh.
Leftover pasta with broccoli and parmesan. I tried out the trader joe's brown rice pasta again, and it just gets gluey. The best GF pasta is Barilla, but it's >$2 for a 12 oz box. I found a few boxes for $1.20 at Target awhile back when out of town (we don't have a target). If it goes on sale for $1.79 I stock up.
Sigh.
I made ravioli with pesto sauce tonight :)
Leftover pasta with broccoli and parmesan. I tried out the trader joe's brown rice pasta again, and it just gets gluey. The best GF pasta is Barilla, but it's >$2 for a 12 oz box. I found a few boxes for $1.20 at Target awhile back when out of town (we don't have a target). If it goes on sale for $1.79 I stock up.
Sigh.
Have you tried their black bean or red lentils pastas? GF and I prefer them to the rice ones a LOT. More protein too.
bangers and mash, obviously also with peas and gravy :)
bangers and mash, obviously also with peas and gravy :)
What is a banger and mash?
Chicken salad (from a whole chicken roasted at home) in a 50/50 mayo/sour cream dressing, with celery and pecans for crunch and dried cherries and scallions for flavor. Salad was served in gluten-free flatbreads with baby spinach. Everything except the salt, pepper, and whole chicken (Meijer $0.59/lb. sale) was purchased at Aldi.
Chicken salad (from a whole chicken roasted at home) in a 50/50 mayo/sour cream dressing, with celery and pecans for crunch and dried cherries and scallions for flavor. Salad was served in gluten-free flatbreads with baby spinach. Everything except the salt, pepper, and whole chicken (Meijer $0.59/lb. sale) was purchased at Aldi.
I gotta try that. Love chicken Salad but never have really made it. And I love pecans in things. maybe a few grapes too.
I made ravioli with pesto sauce tonight :)
I made ravioli with pesto sauce again...
I made ravioli with pesto sauce tonight :)
I made ravioli with pesto sauce again...
I mixed it up and had bow tie pasta with pesto tonight.
I made ravioli with pesto sauce tonight :)
I made ravioli with pesto sauce again...
I mixed it up and had bow tie pasta with pesto tonight.
The cylinder pasta with pesto. Running out of pesto...
The cylinder pasta with pesto. Running out of pesto...
rigatoni?
Last week ate a ton from a fresh cooked chicken but wasn't able to eat all the meat. I should have made chicken salad (or froze the extra meat). Chicken soup with fried chicken liver. Chicken tacos, then chicken burritos with beans.
This week starting out with burgers. Have materials for a couple pasta dishes including baked macaroni and cheese with brocolli. spinach and ricotta tortellini with mushroom sauce and roasted sweet potato cubes.
Had Thai coconut chicken curry. So yummy. One day I'll learn how to make the Thai red curry paste and it'll be 100% scratch made.
Had Thai coconut chicken curry. So yummy. One day I'll learn how to make the Thai red curry paste and it'll be 100% scratch made.
More authentic: https://www.eatingthaifood.com/thai-red-curry-paste-recipe/ (https://www.eatingthaifood.com/thai-red-curry-paste-recipe/)
More simple: https://thewanderlustkitchen.com/easy-homemade-red-curry-paste/ (https://thewanderlustkitchen.com/easy-homemade-red-curry-paste/) or https://www.bbc.com/food/recipes/how_to_make_curry_paste_37065 (https://www.bbc.com/food/recipes/how_to_make_curry_paste_37065)
I made ravioli with pesto sauce tonight :)
I made ravioli with pesto sauce again...
I mixed it up and had bow tie pasta with pesto tonight.
The cylinder pasta with pesto. Running out of pesto...
I made this on Tuesday. It was so easy and so delicious, I think it's going to happen again tonight.Well, I actually made it a few days after that, but it was delicious. Into the repertoire it goes.
https://www.thefrugalgirl.com/thai-chicken-soup/
Just wanted to mention that canned tomatoes are typically picked and canned quickly on site so they are a good product to use in place of fresh tomatoes.
Generally wife finds the recipes / idea; I cook them.
Saturday evening was lasagna, last evening was fish tacos, and tonight is cannelloni stuffed with spinach and ricotta.
On my own for the night, so I was super extra classy with it. Cheap $1 frozen cheese pizza, folded in half so I don't even need a knife or plate. I did tuck some steamed broccoli and cauliflower inside it so it would be "heathy," but in the name of full disclosure, they were a precut frozen mix, and I "steamed" them in the microwave.
Win?
We were stuck inside yesterday thanks to the ice and the bitter cold, and we had short ribs in the freezer, so I took a crack at galbijjim, a sweet and spicy Korean short rib and root veggie stew. I saw the recipe on NYT Cooking https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim (https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim)
Not going to lie--it was quite the project. Probably 3 hours in total. But oh man, was it good. And so many delicious leftovers!
On my own for the night, so I was super extra classy with it. Cheap $1 frozen cheese pizza, folded in half so I don't even need a knife or plate. I did tuck some steamed broccoli and cauliflower inside it so it would be "heathy," but in the name of full disclosure, they were a precut frozen mix, and I "steamed" them in the microwave.
Win?
I think tonight's dinner will be this Budget Bytes recipe for not-butter chicken (https://www.budgetbytes.com/not-butter-chicken/) over jasmine rice. I'm craving Indian food but don't have a lot of time to prep or stand over a stove today, and this will at least give me the right flavor profile.
DH has caught my cold, alas. I decided to make chicken soup with dumplings, from ingredients on hand. Turned out so well there were no leftovers, boo.
Side note: I do my grocery shopping at low-cost places. Occasionally, I like to peruse the aisles of fancy-pants groceries (FP), mostly so I recognize their brands when I see them at my regular haunts. I had a half an hour to kill yesterday, so I cruised the fancy pants store near my house. OMG, I almost peed my pants! Many items were more than double what I usually pay. Egads! Earlier in the day, I purchased some fettuccini at Grocery Outlet for $1.49/pound and was berating myself for spending so much. At the FP store it was on "sale" for $2.69/lb. At GO, I passed on Quaker Oats at $3.49, because I know Costco is cheaper. The same item was $6.79 at the FP store. Eeks!
Burns Night tonight, so neeps and tatties, but I'm not about to tackle making a haggis, nor am I going to buy one. (Nor, frankly, do I have all that much desire to eat one.)
Didnt make dinner! wasted $ and went out last night. Felt like shit after.
Last night, husband turned leftovers into fried rice with pork. I promised meatloaf and mashed potatoes a few days ago, so that might be tonight's dinner.
Didnt make dinner! wasted $ and went out last night. Felt like shit after.
That was our weakness last year (although my spouse would beg to differ, ha!). Made it a goal to not eat out as much this year. Yeah I typically feel like shit afterwards.
Last night was corn chowder with biscuits and butterscotch pudding for dessert.
And don't forget, you can use the #10 tin cans to make hobo stoves, lol!DH has caught my cold, alas. I decided to make chicken soup with dumplings, from ingredients on hand. Turned out so well there were no leftovers, boo.
Side note: I do my grocery shopping at low-cost places. Occasionally, I like to peruse the aisles of fancy-pants groceries (FP), mostly so I recognize their brands when I see them at my regular haunts. I had a half an hour to kill yesterday, so I cruised the fancy pants store near my house. OMG, I almost peed my pants! Many items were more than double what I usually pay. Egads! Earlier in the day, I purchased some fettuccini at Grocery Outlet for $1.49/pound and was berating myself for spending so much. At the FP store it was on "sale" for $2.69/lb. At GO, I passed on Quaker Oats at $3.49, because I know Costco is cheaper. The same item was $6.79 at the FP store. Eeks!
My absolute favorite example of this is cans of pozole (AKA hominy). In FP store, it's around $4 for a littlish (1-2 lb) can. At our local Kroger-affiliate, in the "Industrial Food-size" section, it's about $4 for a 110 oz (that's just under 7 lbs) can. I've decided that, basically, the cost is for the can and the contents just come along for free! (We use it for pozole stew, and use about half the huge can for a dinner. I drain and toss the rest in the freezer in a gallon-sized ziplock and use it for another batch later. Or I make it all and freeze the finished stew.)
And don't forget, you can use the #10 tin cans to make hobo stoves, lol!DH has caught my cold, alas. I decided to make chicken soup with dumplings, from ingredients on hand. Turned out so well there were no leftovers, boo.
Side note: I do my grocery shopping at low-cost places. Occasionally, I like to peruse the aisles of fancy-pants groceries (FP), mostly so I recognize their brands when I see them at my regular haunts. I had a half an hour to kill yesterday, so I cruised the fancy pants store near my house. OMG, I almost peed my pants! Many items were more than double what I usually pay. Egads! Earlier in the day, I purchased some fettuccini at Grocery Outlet for $1.49/pound and was berating myself for spending so much. At the FP store it was on "sale" for $2.69/lb. At GO, I passed on Quaker Oats at $3.49, because I know Costco is cheaper. The same item was $6.79 at the FP store. Eeks!
My absolute favorite example of this is cans of pozole (AKA hominy). In FP store, it's around $4 for a littlish (1-2 lb) can. At our local Kroger-affiliate, in the "Industrial Food-size" section, it's about $4 for a 110 oz (that's just under 7 lbs) can. I've decided that, basically, the cost is for the can and the contents just come along for free! (We use it for pozole stew, and use about half the huge can for a dinner. I drain and toss the rest in the freezer in a gallon-sized ziplock and use it for another batch later. Or I make it all and freeze the finished stew.)
I got a screaming deal on big, fancy tortillas that Winco sells for about $4.00/10. They are h-u-g-e and so yummy! I found them for $1.49 at Grocery Outlet, so I bought three packages. I think it's going to be big, big burrito night tonight.
And don't forget, you can use the #10 tin cans to make hobo stoves, lol!DH has caught my cold, alas. I decided to make chicken soup with dumplings, from ingredients on hand. Turned out so well there were no leftovers, boo.
Side note: I do my grocery shopping at low-cost places. Occasionally, I like to peruse the aisles of fancy-pants groceries (FP), mostly so I recognize their brands when I see them at my regular haunts. I had a half an hour to kill yesterday, so I cruised the fancy pants store near my house. OMG, I almost peed my pants! Many items were more than double what I usually pay. Egads! Earlier in the day, I purchased some fettuccini at Grocery Outlet for $1.49/pound and was berating myself for spending so much. At the FP store it was on "sale" for $2.69/lb. At GO, I passed on Quaker Oats at $3.49, because I know Costco is cheaper. The same item was $6.79 at the FP store. Eeks!
Tilde: https://smallbusiness.chron.com/make-tilde-n-spanish-keyboard-53959.html
My absolute favorite example of this is cans of pozole (AKA hominy). In FP store, it's around $4 for a littlish (1-2 lb) can. At our local Kroger-affiliate, in the "Industrial Food-size" section, it's about $4 for a 110 oz (that's just under 7 lbs) can. I've decided that, basically, the cost is for the can and the contents just come along for free! (We use it for pozole stew, and use about half the huge can for a dinner. I drain and toss the rest in the freezer in a gallon-sized ziplock and use it for another batch later. Or I make it all and freeze the finished stew.)
I got a screaming deal on big, fancy tortillas that Winco sells for about $4.00/10. They are h-u-g-e and so yummy! I found them for $1.49 at Grocery Outlet, so I bought three packages. I think it's going to be big, big burrito night tonight.
You can just about use them for a hobo bathtub, really. I always look at them in the recycling and think "I should be able to do something with that!" Wash basin, maybe?
Camping stoves are made from cat-food tins or aluminum soda cans: https://www.rei.com/blog/camp/diy-how-to-make-an-alcohol-stove-from-soda-cans
Your tortillas sound yummy!
We had caldo tlalpeno, (there should be a tilda over that "n", but I don't know how to do that?): a lovely chicken (in this case turkey pieces from the freezer) and vegetable soup mostly flavored with chipotle chilis in adobo sauce, and served with avocado, tiny mild cheese cubes, and chopped cilantro. I kinda forgot to eat much for lunch today (and I don't really eat breakfast) so I had three bowls...
(Looks like we had a cousin to what OtherJen had!)
I'm not sure if it will be tonight's dinner, or just few dinners later this week, but I have 2 lbs of tofu ($2.45 at the restaurant supply store). I don't think I've ever cooked with tofu.
I have some hot and sour soup base that I bought a while ago. I also have some pickled ginger. I might just add the tofu to the soup base, with some other stuff (no idea what "goes", but I have carrots, onion, garlic, and mushrooms all on hand).
I love to experiment, so bought it to do that. Figured it would be a pretty cheap food to play with and see if I like it in some form or other. I also have a tofu lasagna recipe and another one (a tofu and lentils or red beans?) that I know is edible. Got those two recipes from vegan/vegetarian cooking class I went to last year.
I'm a confirmed meat eater, but I just really like trying new foods, so we'll see how it goes.
I'm not sure if it will be tonight's dinner, or just few dinners later this week, but I have 2 lbs of tofu ($2.45 at the restaurant supply store). I don't think I've ever cooked with tofu.
I have some hot and sour soup base that I bought a while ago. I also have some pickled ginger. I might just add the tofu to the soup base, with some other stuff (no idea what "goes", but I have carrots, onion, garlic, and mushrooms all on hand).
I love to experiment, so bought it to do that. Figured it would be a pretty cheap food to play with and see if I like it in some form or other. I also have a tofu lasagna recipe and another one (a tofu and lentils or red beans?) that I know is edible. Got those two recipes from vegan/vegetarian cooking class I went to last year.
I'm a confirmed meat eater, but I just really like trying new foods, so we'll see how it goes.
You could roast it (https://glutenfreegirl.com/2011/04/roasted-tofu-with-dipping-sauce/). I like to do this and toss the roasted cubes in stir-fry. They hold together much better.
@Dicey , it was me. Glad you enjoyed them! I will try the vinegar-olive oil trick on a few avocados this weekend. I promise, the tortillas get easier with each batch.Thanks, @OtherJen. You were the inspiration for the homemade corn tortillas. The guac trick calls for 2 TBS rice wine vinegar and 6 TBS olive oil for 2 avocados (in addition to the usual ingredients). Next time, I'm going to try it with a 1:3 ratio, as the rice wine vinegar was a bit too pronounced (still good) and the OO softens the guac a bit more than we're used to.
Groundnut stew over brown rice.
Groundnut stew over brown rice.
Okay, what is groundnut stew? Peanuts?
Tandoori chicken, dal, stir fried baby bok choi, rice and pita bread -- none of us had lunch!
Thai red curry with beef and cabbage, from here: https://nwedible.com/thai-red-curry-cabbage-salad/That sounds amazing. Even if it does have fresh coriander in it. Thanks - I think I will definitely be trying this one out.
Super fast and easy (and not many ingredients, especially since we skipped the herbs), and served with rice that we threw in a rice cooker.
Bonus: there are leftovers for lunches.
Thai red curry with beef and cabbage, from here: https://nwedible.com/thai-red-curry-cabbage-salad/That sounds amazing. Even if it does have fresh coriander in it. Thanks - I think I will definitely be trying this one out.
Super fast and easy (and not many ingredients, especially since we skipped the herbs), and served with rice that we threw in a rice cooker.
Bonus: there are leftovers for lunches.
Thai red curry with beef and cabbage, from here: https://nwedible.com/thai-red-curry-cabbage-salad/That sounds amazing. Even if it does have fresh coriander in it. Thanks - I think I will definitely be trying this one out.
Super fast and easy (and not many ingredients, especially since we skipped the herbs), and served with rice that we threw in a rice cooker.
Bonus: there are leftovers for lunches.
Chorizo and kale ragu served over polenta made in the Instant Pot.Yum!
This is going to sound weak but we have everyone going and coming tonight so I made a beef roast in the slow cooker, Veggies with a cheese sauce and Hamburger Helper (used Turkey). Everyone can heat up as they come and go. Not running a restaurant tonight! lol
A frozen dinner that purports to be General Tso's Chicken. Spicy. It's none of these things, but today it's a triumph that I am simultaneously sitting upright and eating. I'm so sick, I've been eating Hot Pockets while lying flat on my back in order to get in the food I have to take the antibiotics with. (Guess who ran out of Hot Pockets?)
A frozen dinner that purports to be General Tso's Chicken. Spicy. It's none of these things, but today it's a triumph that I am simultaneously sitting upright and eating. I'm so sick, I've been eating Hot Pockets while lying flat on my back in order to get in the food I have to take the antibiotics with. (Guess who ran out of Hot Pockets?)
Aw, so sorry to hear you are sick! Is there nobody to help you? :~(
We ate poorly today. Mr. Poundwise is on a business trip so we are in survival mode. I was responsible for school snack and made a pasta salad that the children didn't like. Too lemony, I guess. Tried to salvage it for dinner by adding tomato sauce, more mozzarella, and baking it, but my kids didn't care for it. Too lemony again, I guess.
At least everybody had their fill of strawberries and chocolates!
Using a bunch of stuff I have laying around, I am making a dinner of chicken-fried steak with steamed rice and kernel corn and garlic bread with some homemade peppermint stick ice cream for dessert. It's the weekend. Time for some comfort food! :-)
Using a bunch of stuff I have laying around, I am making a dinner of chicken-fried steak with steamed rice and kernel corn and garlic bread with some homemade peppermint stick ice cream for dessert. It's the weekend. Time for some comfort food! :-)
Pork fried rice! The key to good fried rice, I find, is cooking the rice beforehand and putting it in the refrigerator over night. Otherwise it turns mushy.
I made vegan eggroll in a bowl! It's so good, I didn't even have some of the ingredients and it turned out fantastic. It's a keeper for sure!What did you sub the meat for? Or did you just omit it? This is one of my favorite dishes, I bought everything yesterday to make it for a second week in a row. :D
I just realized that my "on the way out" fresh spinach can be wilted and used in a beef/rice bowl. Add a little melted butter, yum.
I made Hot Crash Potatoes for the first time. I was intrigued by another poster on what they were. I used this recipe and they were excellent! I didn't have the suggested taters so I used baking taters cut vertically and used two round iron skillets to cook them. They were awesome!
https://thepioneerwoman.com/cooking/crash-hot-potatoes/
I just realized that my "on the way out" fresh spinach can be wilted and used in a beef/rice bowl. Add a little melted butter, yum.
Was that spinach fresh from the shop or fresh from your garden? If from the shop, you should consider buying frozen spinach. It costs only a fraction of fresh spinach and tastes just as well as fresh in wok dishes.
Hot crash potatoes are the BOMB! Eternal thanks to @Bracken_Joy for introducing me to them. I am now their biggest evangelist. I'll make them with salmon (our typical pairing) in a couple of days.
Tonight is Kungpao Chicken night at our house. With stirfried mustard greens and rice.
Spanish Chickpeas and Rice
https://www.budgetbytes.com/spanish-chickpeas-and-rice/ (https://www.budgetbytes.com/spanish-chickpeas-and-rice/)
Made soft shell chicken tacos but to reduce salt I used no taco seasoning and didnt need it. Made all the sides to us and the kids could make as they want from bacon to guacamole, White rice to mexican rice and so on. Alot of work but I was able to keep mine very healthy and the kids were please as always when we make any kind of Mexican food.
Want to try Fried chicken dinner today.
Here is recipe:
1-2 quartered chickens (depending on how many you're serving that day)
In a large ziplock bag, combine flour (a few cups, I've never measured anything), about 2 tsps. each salt, pepper, garlic powder, and poultry seasoning.
Add the chicken pieces in and shake them in the flour mixture-set the bag in the fridge, shaking it every few hours until you're ready to cook (this makes a thicker crust without having to batter or do the egg-flour-egg-flour thing).
When you're ready to cook, start a pot of rice or potatoes (or both, if your husband is like mine and refuses to eat rice).
Get a large cast iron skillet (you can use any large skillet but cast iron is the best) and add about 1" of cooking oil of your choice. Get it hot enough that a slice of onion sizzles when you drop it in.
Add the chicken a few pieces at a time, cooking evenly (until cutting near the bone yields juices that are clear and not pink). By this point, your rice or potatoes should be ready.
Set the cooked chicken aside on paper towels to drain, mash the potatoes if you're having them (use a whole stick of butter because this is the South, damnit, and you're eating fried chicken).
Spoon the grease out of the cast iron until there's very little left (maybe 1/4" or less with the crust drippings). Turn the burner back on and add your flour mixture from the batter a little at a time until stirring it yields a paste-like consistency. Cook this, stirring like crazy, until it's a nice red-brown. It will look like it's burnt, that's a good thing. CAREFULLY add either water or milk a little at a time, now whisking it as you add. Thin it to whatever consistency you like, taste a little and add salt and pepper to taste.
There you have my great-great-great grandmother's fried chicken with rice and gravy recipe, which we try to make a few times a year.
If you're wanting it to feel even more southern, you can also sub in rabbit, squirrel, or opossum quarters for the chicken.
Set the cooked chicken aside on paper towels to drain, mash the potatoes if you're having them (use a whole stick of butter because this is the South, damnit, and you're eating fried chicken).
If you're wanting it to feel even more southern, you can also sub in rabbit, squirrel, or opossum quarters for the chicken.So much ♡♡♡
Slow Cooker Chicken Taco Bowls - recipe from Budget Bytes. I've made it for lots of friends, and everyone loves it.
Ugh. So good. Put everything in the crock pot before heading to work and have an outlet timer turn it on while I'm away.
This, for at least the fourth time. It is so good, I'm mentally telling the pot to "Hurry up!". Yeah, mental is the right word.
https://www.thefrugalgirl.com/thai-chicken-soup/#comment-2020489
This soup: https://montanahappy.com/to-die-for-rustic-hungarian-mushroom-soup/Well I muddled through tonight's dinner, mostly by roasting a bunch of vegetables, including finally using up the last of a bag of Costco Brussels sprouts, yay me.
We're having 55-mph winds out there, the windchill feels like it's about negative 1 bazillion (probably it's in the low teens), and I needed something to warm me up after being pummeled by wind while standing on the train platform for a train that did not arrive. This should do the trick.
Did not have this for dinner but wanted to mention if you have a bag of onions that you want to use up before they go bad, slice them up and put them in the slow cooker with butter and olive oil. Set it on low or high if you want it done faster. I had it on high for about 5 hours then set it on low and it cooked all night long. They are caramelized and taste so good. I might freeze small bags and have the onions on burgers. Could make onion soup too.
Made this soup tonight. I cooked it until the thickening step, removed it from the heat, went to a meeting, then came home and finished it. I also used low-sodium beef broth instead of chicken, because it seemed, well, meatier. It was very good, though next time around I will increase the spices. Thanks again, @Tris Prior!This soup: https://montanahappy.com/to-die-for-rustic-hungarian-mushroom-soup/Well I muddled through tonight's dinner, mostly by roasting a bunch of vegetables, including finally using up the last of a bag of Costco Brussels sprouts, yay me.
We're having 55-mph winds out there, the windchill feels like it's about negative 1 bazillion (probably it's in the low teens), and I needed something to warm me up after being pummeled by wind while standing on the train platform for a train that did not arrive. This should do the trick.
This mushroom soup recipe looks awesome. I have all the ingredients on hand, so it's what's for dinner tomorrow. Thanks @Tris Prior!
@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
Did not have this for dinner but wanted to mention if you have a bag of onions that you want to use up before they go bad, slice them up and put them in the slow cooker with butter and olive oil. Set it on low or high if you want it done faster. I had it on high for about 5 hours then set it on low and it cooked all night long. They are caramelized and taste so good. I might freeze small bags and have the onions on burgers. Could make onion soup too.
This is brilliant!
Chicken milanesa, marinara sauce, spaghetti squash, and roasted romanesco (aka "fractal broccoli," per my husband).I'm pleased to hear that we're not the only dorks around doing that (the "fractal Broccoli" part).
Chicken milanesa, marinara sauce, spaghetti squash, and roasted romanesco (aka "fractal broccoli," per my husband).I'm pleased to hear that we're not the only dorks around doing that (the "fractal Broccoli" part).
We had the smitten kitchen sausage, lentil, and kale soup, with slightly toasted fresh really good bread (from a store, alas)
Tomorrow is my older kid's 18th birthday, and he requested blueberry pie. I'll add grilled salmon, asparagus, probably smash potatoes, and probably pan-fried kale.
ANYBODY HELP ME OUT!
I really need to get more fish In my diet but for lack of term I am kinda scared to make it. I am one of those that if I get one bone I am done. I do like Salmon but its so expensive what is a price a good price to pay for it? Then I do Like Mahi Tuna steaks and some what fish but NOT Tilapia. I have read to many articles on Tilapia so I will not eat.
I am looking for help in the way of easy stove top or oven baked health ways to cook the above Fish or other suggestion as well as what you think might be a good price per lbs. Comments on frozen or fresh tricks etc...
I attached a link to the place I buy my meats. This week is supposedly seafood specials which I still find High BUT if they have it its going to be the best around. The butcher there is the best and I get most of my dry goods at Aldis. Anyhow any help in this area would be great as I dont know whats a good price etc....
https://www.shopthepig.com/flyers#/88745/print
ANYBODY HELP ME OUT!
I really need to get more fish In my diet but for lack of term I am kinda scared to make it. I am one of those that if I get one bone I am done. I do like Salmon but its so expensive what is a price a good price to pay for it? Then I do Like Mahi Tuna steaks and some what fish but NOT Tilapia. I have read to many articles on Tilapia so I will not eat.
I am looking for help in the way of easy stove top or oven baked health ways to cook the above Fish or other suggestion as well as what you think might be a good price per lbs. Comments on frozen or fresh tricks etc...
I attached a link to the place I buy my meats. This week is supposedly seafood specials which I still find High BUT if they have it its going to be the best around. The butcher there is the best and I get most of my dry goods at Aldis. Anyhow any help in this area would be great as I dont know whats a good price etc....
https://www.shopthepig.com/flyers#/88745/print
ANYBODY HELP ME OUT!
I really need to get more fish In my diet but for lack of term I am kinda scared to make it. I am one of those that if I get one bone I am done. I do like Salmon but its so expensive what is a price a good price to pay for it? Then I do Like Mahi Tuna steaks and some what fish but NOT Tilapia. I have read to many articles on Tilapia so I will not eat.
I am looking for help in the way of easy stove top or oven baked health ways to cook the above Fish or other suggestion as well as what you think might be a good price per lbs. Comments on frozen or fresh tricks etc...
I attached a link to the place I buy my meats. This week is supposedly seafood specials which I still find High BUT if they have it its going to be the best around. The butcher there is the best and I get most of my dry goods at Aldis. Anyhow any help in this area would be great as I dont know whats a good price etc....
https://www.shopthepig.com/flyers#/88745/print
Buying a bag of arborio rice to make a mushroom risotto for a friend tonight. I'll likely have plenty of dry rice leftover, though. Any ideas for recipes that use this kind of rice that isn't risotto?
Buying a bag of arborio rice to make a mushroom risotto for a friend tonight. I'll likely have plenty of dry rice leftover, though. Any ideas for recipes that use this kind of rice that isn't risotto?
Buying a bag of arborio rice to make a mushroom risotto for a friend tonight. I'll likely have plenty of dry rice leftover, though. Any ideas for recipes that use this kind of rice that isn't risotto?
Arancini! The best part is that you can easily switch up the flavor profile. I work in a restaurant and we frequently make arancini for our amuse bouche.
We're rolling into soccer (and other after-school activity) season, and I need more ideas of dinners that can either be served at room-temperature (like big dinner salads, see below) or that can cook themselves (I can program the oven to start at a specific time, then I just need the first person home to take the dish out). Or stew-y things that will cook in a crockpot.
Oddly, baked mac-n-cheese does not work well as the second kind, because if you let it sit in the oven for a while (before the timed start) the pasta soaks up all the cheese sauce and the result is strangely dry.
I have some ideas, but would love more thoughts:
Nicoise salad (potatoes, green beans, fish, and loads of other stuff including olives and anchovies)
a German-inspired version of the idea of Nicoise salad (so red cabbage, potatoes, sliced sausage, mustard vinaigrette)
A veggie casserole that's potatoes, white beans, broccoli, black olives, garlic-y tomato sauce and munster cheese layers
enchilada casseroles (with salad or a cabbage/carrot/rice wine vinegar slaw)
giant white bean bake with toast and green salad (via Smitten Kitchen)
beef stew (with appropriate sides)
This list looks very potato-heavy. Pasta (unless it's baked) is probably out because of the no-last-minute requirement. Other ideas? I'd love for some of these dinners to be vegetarian, and I can prep stuff during the day, as I work at home. We also have a rice cooker...
We're rolling into soccer (and other after-school activity) season, and I need more ideas of dinners that can either be served at room-temperature (like big dinner salads, see below) or that can cook themselves (I can program the oven to start at a specific time, then I just need the first person home to take the dish out). Or stew-y things that will cook in a crockpot.
Oddly, baked mac-n-cheese does not work well as the second kind, because if you let it sit in the oven for a while (before the timed start) the pasta soaks up all the cheese sauce and the result is strangely dry.
I have some ideas, but would love more thoughts:
Nicoise salad (potatoes, green beans, fish, and loads of other stuff including olives and anchovies)
a German-inspired version of the idea of Nicoise salad (so red cabbage, potatoes, sliced sausage, mustard vinaigrette)
A veggie casserole that's potatoes, white beans, broccoli, black olives, garlic-y tomato sauce and munster cheese layers
enchilada casseroles (with salad or a cabbage/carrot/rice wine vinegar slaw)
giant white bean bake with toast and green salad (via Smitten Kitchen)
beef stew (with appropriate sides)
This list looks very potato-heavy. Pasta (unless it's baked) is probably out because of the no-last-minute requirement. Other ideas? I'd love for some of these dinners to be vegetarian, and I can prep stuff during the day, as I work at home. We also have a rice cooker...
You have a season? lol. Ours never ends! But I hear ya , we have 4 that play , 2 D1 College now and 2 at home yet so its always working around there schedules and alot of travel. To help with that I make all or most dinners in the morning, put in fridge and we do buffet style everynight because no on is ever home at the same time. Kids make there plates, microwave and put all back on bottom shelf of fridge.
For tonight I made Stuffed Pork Chops, Canned whole potatoes seasoned with garlic, onion , paprika and Italian Seasoning , no salt and peas and carrots. As always a veggie loaded salad.
If you come over to my house after work (or after whatever you FIREd people do all day) I'll treat you to some chili cheese dogs. Costco franks (the big ones!) on the indoor grill, the "Stagg" brand chili (also Costco), diced onion, shredded cheese. No bun, sorry.
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
I think it would be good with any of those starches. If it isn’t too liquid, you could also put it in tortillas.
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
I think it would be good with any of those starches. If it isn’t too liquid, you could also put it in tortillas.
Tortillas sound good too, however I have none. Since this is the first time making it, maybe I will stick with rice. The hub is the rice maker so will give him that chore. Maybe I will put the leftovers on pasta or taters.
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
I think it would be good with any of those starches. If it isnt too liquid, you could also put it in tortillas.
Tortillas sound good too, however I have none. Since this is the first time making it, maybe I will stick with rice. The hub is the rice maker so will give him that chore. Maybe I will put the leftovers on pasta or taters.
We often crumble cornbread into our similar recipe.
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
I think it would be good with any of those starches. If it isn’t too liquid, you could also put it in tortillas.
Tortillas sound good too, however I have none. Since this is the first time making it, maybe I will stick with rice. The hub is the rice maker so will give him that chore. Maybe I will put the leftovers on pasta or taters.
We often crumble cornbread into our similar recipe.
Oh, that sounds awesome! Love cornbread! I do have that on hand!
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
Slow Cooker Salsa Chicken with Black Beans and Corn with cheese and cilantro, green onions.
Have not made it before and not sure I really want to put it over rice but what else can I put it over? Pasta? Baked potatoes?
This came out awesome! I followed most of the directions, see changes below. Cooked it on high for 4 hours and chicken came out perfect. We had it over rice like recipe calls for. Used lots of fresh cilantro and sliced scallions on top. Plus, a dollop of sour cream. I have a lot leftover, YAY!
Taco chicken bowls: https://www.budgetbytes.com/taco-chicken-bowls/?mbid=nl_fig_09152015_daily&cndid=27683808
The changes I made:
I used one 15 oz can or corn, not frozen
I added one chopped onion to the slow cooker
I used Ghost Pepper salsa so it was hotter than most people like.
Added my cheese to the slow cooker after chicken was shredded plus added more cheese than recipe called for.
Added a dollop of sour cream on top of each bowl.
I'm sore and exhausted. Does salted caramel hot chocolate count as dinner?
Dinner tonight is homemade pizza with dough from the bread machine and turkey pepperoni. I had to use store-bought pizza sauce because we ran out of homemade pizza sauce from our garden vegetables, but I did use organic basil from last summer's garden.
And during dinner we're watching "The Umbrella Academy" on Netflix which stars Ellen Page who is just adorable. I know she doesn't like when people say that, but it doesn't make it any less true.
Wow @MasterStache - congrats to both kids!
We had Creamy Tuscan Chicken - https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/
I had my portion with wine.
Just threw this in the crockpot:
https://www.budgetbytes.com/slow-cooker-sesame-beef/
The cooking sauce is somewhat similar to what I have used in the past for crockpot-braised beef ribs, but a little less elaborate/fussy. I got a large chuck roast for $3.49/lb so 2/3 of that was cut into medium size slabs and went into the crock pot, and the remaining 1lb or so was sliced and frozen -- I'll make the oven fajita recipe (one tray chicken, one tray beef) sometime later this week. With leftovers of both meals, that one $11-12 hunk of beef should make 3-4 meals for 4 people. PRetty good deal.
Alton Brown's Swedish Meatballs, noodles, broccoli, salad. Current me is very happy that past me made a huge batch of meatballs!
I'm sore and exhausted. Does salted caramel hot chocolate count as dinner?
Oh wow, that sounds amazing.
jeninco - that sounds absolutely delicious. I'm always amazed at how easy (and how mustachian) falafel is to make. I might see if I can find some pita bread later.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
Tonight I made cauliflower salad with feta and sweet potato mash with lime juice. Saving the reindeer for tomorrow. Then we'll need to improvise some vegetable with it.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
Tonight I made cauliflower salad with feta and sweet potato mash with lime juice. Saving the reindeer for tomorrow. Then we'll need to improvise some vegetable with it.
What is reindeer meat like? Is it a roast or a steak or like hamburger? How do you make it? What does it taste like? How much does it cost per pound and it is always in the grocery stores? We have nothing like that here where I live in the USA. Once in a while I see buffalo meat and have had it maybe twice in my life as a burger. We have deer meat but not in the grocery stores typically. Mostly hunters get the deer for family and friends.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
Tonight I made cauliflower salad with feta and sweet potato mash with lime juice. Saving the reindeer for tomorrow. Then we'll need to improvise some vegetable with it.
What is reindeer meat like? Is it a roast or a steak or like hamburger? How do you make it? What does it taste like? How much does it cost per pound and it is always in the grocery stores? We have nothing like that here where I live in the USA. Once in a while I see buffalo meat and have had it maybe twice in my life as a burger. We have deer meat but not in the grocery stores typically. Mostly hunters get the deer for family and friends.
Reindeer has a distinct taste of wild, red meat. In Norway it is typically sold in areas where tame reindeer are kept. This portion came from Sweden from the frozen department. What we have now is beef, the next best type of beef (I don't know the English name for it). It is a thin portion.
We will prepare it like a normal steak, browning on both sides and then in the oven on low temperature the inner part reaches 62C. Reindeer is also sold in small slices, which you can use in a stew. It is typically served with veggies like Brussels sprouts and potatoes.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
Tonight I made cauliflower salad with feta and sweet potato mash with lime juice. Saving the reindeer for tomorrow. Then we'll need to improvise some vegetable with it.
What is reindeer meat like? Is it a roast or a steak or like hamburger? How do you make it? What does it taste like? How much does it cost per pound and it is always in the grocery stores? We have nothing like that here where I live in the USA. Once in a while I see buffalo meat and have had it maybe twice in my life as a burger. We have deer meat but not in the grocery stores typically. Mostly hunters get the deer for family and friends.
Reindeer has a distinct taste of wild, red meat. In Norway it is typically sold in areas where tame reindeer are kept. This portion came from Sweden from the frozen department. What we have now is beef, the next best type of beef (I don't know the English name for it). It is a thin portion.
We will prepare it like a normal steak, browning on both sides and then in the oven on low temperature the inner part reaches 62C. Reindeer is also sold in small slices, which you can use in a stew. It is typically served with veggies like Brussels sprouts and potatoes.
I've never even thought about Reindeer meet or seen it offered anywhere but why not! Wonder if can even find it here. Going to have to research that one.
Tonight i picked up some pretty big Turkey legs so going to do something with those.
I took a piece of reindeer meat put of the freezer to eat tonight. But we are getting a visitor tomorrow. If he wants to stay for dinner, I think we should save the reindeer for tomorrow.
In that case, we should make something vegetarian tonight. Something with cheese.
Tonight I made cauliflower salad with feta and sweet potato mash with lime juice. Saving the reindeer for tomorrow. Then we'll need to improvise some vegetable with it.
What is reindeer meat like? Is it a roast or a steak or like hamburger? How do you make it? What does it taste like? How much does it cost per pound and it is always in the grocery stores? We have nothing like that here where I live in the USA. Once in a while I see buffalo meat and have had it maybe twice in my life as a burger. We have deer meat but not in the grocery stores typically. Mostly hunters get the deer for family and friends.
Reindeer has a distinct taste of wild, red meat. In Norway it is typically sold in areas where tame reindeer are kept. This portion came from Sweden from the frozen department. What we have now is beef, the next best type of beef (I don't know the English name for it). It is a thin portion.
We will prepare it like a normal steak, browning on both sides and then in the oven on low temperature the inner part reaches 62C. Reindeer is also sold in small slices, which you can use in a stew. It is typically served with veggies like Brussels sprouts and potatoes.
I've never even thought about Reindeer meet or seen it offered anywhere but why not! Wonder if can even find it here. Going to have to research that one.
Tonight i picked up some pretty big Turkey legs so going to do something with those.
Tacos! Better get a move on though, it's getting late. Thankfully I batch cooked the beef a couple of weeks ago and still have two left. Alas, my MIL* ate all the tomatoes off the fruit/veg stand on the kitchen counter, so salsa will be the extent of our tomato experience tonight.
* She has Alz, in case you don't already know that. At least I didn't find any half eaten ones in her underwear drawer this time. Yet.
I made this again this time with the smoked paprika. It made enough of a difference to warrant the purchase of a specific single-recipe spice. Though now that I have it, I'm sure Ill find other uses for it.@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
I can confirm that smoked paprika is delightful. I had no idea how much of a difference it would make.
I made this again this time with the smoked paprika. It made enough of a difference to warrant the purchase of a specific single-recipe spice. Though now that I have it, I'm sure Ill find other uses for it.@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
I can confirm that smoked paprika is delightful. I had no idea how much of a difference it would make.
I made this again this time with the smoked paprika. It made enough of a difference to warrant the purchase of a specific single-recipe spice. Though now that I have it, I'm sure Ill find other uses for it.@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
I can confirm that smoked paprika is delightful. I had no idea how much of a difference it would make.
Thanks! I'll try that soon as I have potatoes to use up.I made this again this time with the smoked paprika. It made enough of a difference to warrant the purchase of a specific single-recipe spice. Though now that I have it, I'm sure Ill find other uses for it.@Dicey, you are very welcome! I'm vegetarian so I use low sodium veg broth and that came out well too. Using good paprika, and enough of it, helps. I was using smoked paprika in it before, but this time I only had the cheap shit from Aldi in the house and it wasn't quite as good. Still a great hearty meal on a cold night.I only had regular paprika, so that could be the difference. I'll add smoked paprika to my shopping list. Lol, I've been a vegetarian for 30 years. When I got married and suddenly started cooking for a family of four adult-sized humans, three of whom are meat eaters, I admit, I relaxed my standards a bit. I use meat stock occasionally. I had lo-so beef stock in the pantry that was well past the alleged expiration date, so I just grabbed it and ignored the fact that it wasn't vegetarian. We all love mushrooms, so I'm sure this recipe will stay in our rotation. Thanks again, @Tris Prior!
I can confirm that smoked paprika is delightful. I had no idea how much of a difference it would make.
I mix it with salt, pepper, thyme, and garlic powder and use that as a seasoning for roasted potatoes or sweet potatoes or chicken, fish, or pork.
Home made pizza.
Another miss was trying to make a "vegan" brownie by substituting more water and oil for the 2 eggs. It became an oily gooey mass, more like fudge/icing than brownie. I'm still eating it, but it definitely needs -something if I attempt again (corn starch? apple sauce? Banana? ).
Last night was shrimp, red onion, mushrooms, and red bell pepper sauteed in butter, olive oil, and Cajun seasoning, served over pasta.
Husband is hanging out with friends tonight. If I'm ambitious, I'll make a big pot of beans and some rice, which will also serve as my lunch for several days. If not, fried eggs and toast with a salad.
Last night was shrimp, red onion, mushrooms, and red bell pepper sauteed in butter, olive oil, and Cajun seasoning, served over pasta.
Husband is hanging out with friends tonight. If I'm ambitious, I'll make a big pot of beans and some rice, which will also serve as my lunch for several days. If not, fried eggs and toast with a salad.
Here's a question. I have been eating my rice dish over several days, adding black beans. I just read that rice could have some kind of toxin or bacteria in it, that it is OK to eat the first time you eat it, and 1 more re-heating, but that's it. I was going to eat it for lunch and finish it off, but threw it out after reading this news.
Any thoughts? The main thing it sounds like, after you initially cook rice, to put it in the fridge asap versus leaving out at room temperature.
https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/
Last night was shrimp, red onion, mushrooms, and red bell pepper sauteed in butter, olive oil, and Cajun seasoning, served over pasta.
Husband is hanging out with friends tonight. If I'm ambitious, I'll make a big pot of beans and some rice, which will also serve as my lunch for several days. If not, fried eggs and toast with a salad.
Here's a question. I have been eating my rice dish over several days, adding black beans. I just read that rice could have some kind of toxin or bacteria in it, that it is OK to eat the first time you eat it, and 1 more re-heating, but that's it. I was going to eat it for lunch and finish it off, but threw it out after reading this news.
Any thoughts? The main thing it sounds like, after you initially cook rice, to put it in the fridge asap versus leaving out at room temperature.
https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/
•Ideally, serve rice as soon as it has been cooked.
•If that isn't possible, cool the rice as quickly as possible (ideally within 1 hour).
•Keep rice in the fridge for no more than 1 day until reheating.
•When you reheat any rice, always check the dish is steaming hot all the way through.
•Do not reheat rice more than once.
I've been eating from this rice dish for the past 4, 5 days and haven't gotten sick, so I don't know if I was just lucky or the rules are extra cautious.
I know when my daughter makes rice pudding, she definitely does not eat it in one setting but over the case of a few days. It makes it hard for me to know what to do in case of primarily rice-based foods, which I have always enjoyed as leftovers...
Last night was shrimp, red onion, mushrooms, and red bell pepper sauteed in butter, olive oil, and Cajun seasoning, served over pasta.
Husband is hanging out with friends tonight. If I'm ambitious, I'll make a big pot of beans and some rice, which will also serve as my lunch for several days. If not, fried eggs and toast with a salad.
Here's a question. I have been eating my rice dish over several days, adding black beans. I just read that rice could have some kind of toxin or bacteria in it, that it is OK to eat the first time you eat it, and 1 more re-heating, but that's it. I was going to eat it for lunch and finish it off, but threw it out after reading this news.
Any thoughts? The main thing it sounds like, after you initially cook rice, to put it in the fridge asap versus leaving out at room temperature.
https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/Quote•Ideally, serve rice as soon as it has been cooked.
•If that isn't possible, cool the rice as quickly as possible (ideally within 1 hour).
•Keep rice in the fridge for no more than 1 day until reheating.
•When you reheat any rice, always check the dish is steaming hot all the way through.
•Do not reheat rice more than once.
These guidelines sound pretty extreme to me. I've cooked rice, forgotten about the leftovers on the stove, and then put it in the fridge the next morning. I've also eaten rice that's been in the fridge for at least a week. Sometimes I eat it cold from the fridge.
I think guidelines for food storage and safety lean towards being extra cautious and especially so when they come from medical organizations like the nhs.
Still, good to know that this particular bacteria can be present without an odor. My general rule is that if it smells fine it must be safe but Bacillus cereus could be an exception.
Does any one have a good fish soup recipe?
Does any one have a good fish soup recipe?
Google Bouillabaisse. Typical ingredients are orange peel and fennel. We often use lobster soup as a basis. We also add saffran. The French eat this soup with the fish and crayfish prepared separately, fried. Then on your plate, you pour some soup over the fish. This way the fish is not overcooked. We also make rouille, which is nice on French bread or into the soup.
Still home alone. My attempt to make falafal last night was a bit of a fail. It didn't stay into ball shape, and not in chunk shape either. Eaten that stuff today after reheating it in the oven with a lot of garlic sauce on top, followed by a leftover freezer portion of fish soup, followed by some biscuits.
Still home alone. My attempt to make falafal last night was a bit of a fail. It didn't stay into ball shape, and not in chunk shape either. Eaten that stuff today after reheating it in the oven with a lot of garlic sauce on top, followed by a leftover freezer portion of fish soup, followed by some biscuits.
I don't know what recipe you used, but I really like the one at https://smittenkitchen.com/2018/12/falafel/. You do have to start soaking the chickpeas the night before, however. And you'll need a food processor.
I don’t know yet if husband is visiting his friend tonight. If yes, the contents of our fridge suggest that I should sauté zucchini and mushrooms, add a can of white beans, the last of the tomato paste, and some Greek seasonings, and top the whole mess with feta.
If he’s home tonight, I suppose I could also add a can of oil-packed tuna, which would be an acceptable “meat” content for husband’s palate.
Tonight is the first night all of our new kitchen appliances are in. To celebrate I am stepping out of my comfort zone and cooked green tea soba noodles with seared scollops and ahi tuna with peanut sauce (cooked sous vide and seared).
made Mushroom Carbonara last night from this recipe: https://www.youtube.com/watch?v=L3cJG44VPKU (I love Bon Appetit's youtube channel!)
It was goddamn delicious. We didn't do a great job of timing having the pasta ready to go when the mushrooms and shallots were done cooking, but even without doing so it made for a pretty quick weeknight dinner. Made about 5 servings so enough for leftovers for lunch today. If you don't like the video format, the full print recipe is here: https://www.bonappetit.com/recipe/mushroom-carbonara
Frozen gluten-free pizza from Costco and side salad. We both slept really horribly last night and I wore myself out with a nature walk, so our usual dinners feel insurmountable tonight.
Frozen gluten-free pizza from Costco and side salad. We both slept really horribly last night and I wore myself out with a nature walk, so our usual dinners feel insurmountable tonight.
That actually sounds really good as a "let's just eat dinner" fairly healthy dinner. I can't wait until I'm not feeding hordes of starving teenagers (OK, just two, but it feels like a horde!) and we can have normal human-being suppers like that!
Having my second corned beef and cabbage with carrots, taters, onion, garlic. Always have one St. Patrick's day and then another one a month down the road. Just got it all into the crockpot. Cabbage will be put in towards the end.
My SIL does this awesome Vietnamese noodle dish with mushrooms and egg noodles and vegetables and stuff. She's somehow very cagey when I ask her for the recipe... I think she just makes it up as she goes along. I tried to watch her closely last time she made it. I got Maggi sauce, Vietnamese fish sauce, and the noodles. Let's see if my industrial espionage pays off!
My SIL does this awesome Vietnamese noodle dish with mushrooms and egg noodles and vegetables and stuff. She's somehow very cagey when I ask her for the recipe... I think she just makes it up as she goes along. I tried to watch her closely last time she made it. I got Maggi sauce, Vietnamese fish sauce, and the noodles. Let's see if my industrial espionage pays off!
That sounds super tasty! Report back with your findings please :D
Frozen pizza if my husband makes his connection and can pick up the kids (we are out of frozen pizza, so I have to buy it first)
If not...I dunno.
Having stuffed peppers. I subscribe to Misfits Market organic veggie delivery and I get one big box every two weeks. I try to use up my allotment during the two weeks for two people. It is working out pretty good but I have to be diligent in using up the veggies. Right now I have two English cukes, two eggplants, 3 turnips, two butternut squash and 4 oranges, one grapefruit to use up before Tuesday. The peppers were one of the veggies in my box so now that is being used up. I will slice, bread and bake the eggplant and probably freeze. The cukes I will make a cuke, sour cream, dill, sugar, vinegar salad out of. The turnips, I will boil/mash with a tater to make a mock mashed tater side dish. Butternut squash I could bake up or make a soup. Any Butternut squash suggestions?
Crockpot sesame beef (budget bytes recipe) with broiled asparagus and kimchi fried rice -- the latter was mainly to use up a bunch of rice that was languishing in the fridge, but boy was it tasty! Used this recipe-- https://mykoreankitchen.com/kimchi-fried-rice/ -- and substituted plain old cremini mushrooms (that were also languishing in the fridge) for the enoki mushrooms. It was a big hit and will be going into the meal rotation on a regular basis.
My kids and I love the mango lassi. I want to learn how to make that.
Whole chicken with lemon.
Couscous with tomatoes.
Salad with haricot verts and green aspergus.
Last night: we had back-to-back away soccer games, so before we left (and at the advice of my friendly butchers) I stuck a random "roast" from our 1/2 steer into a crockpot with some spices and a bit of stock. We cooked it on high for a few hours, then low for the rest of the day. Had it for dinner with baked potatoes, salad, and asparagus. And orange cake.
Today: most of us had polenta (or "cheese grits") with a cauliflower and tomato sauce, with more white cheddar on top. The kid who really doesn't like polenta had the same stuff over a leftover baked potato. And jelly beans left over from this morning.
Last night I roasted a small cauliflower and ate the whole thing with a fish sauce/chile paste/sesame oil dip.
Found out I'm allergic to beef :(
I cut beef out for a while, and my psoriasis went away. Had steak on Sunday and again yesterday (leftovers) and it flared right back up! Damn, that sucks. I love beef.
Oh well, I also love fish, chicken, pork and lamb, none of which seem to cause me any problems. So for dinner tonight I'm making street tacos from ground turkey breast. I've had it before, it's very yummy.
Green salad with veggie burgers. And something potato-ish.
I just made and ate soup, made of leftover broccoli stilks from the freezer, some carrots, a chunk of french blue cheese, some leaves of self picked wild garlic and selfmade mushroom soy sauce. Served with home made croutons of leftover bread ends from the freezer. I also thickened the soup with old bread. I added a boiled egg for some additional protein.
DH liked it.
Sorry to hear that, @tyort1 . Food allergies can be so frustrating, but at least you figured it out! Street tacos sound delicious.
For us: I have a 6 pm meeting. Chicken thighs are currently in a shawarma marinade (lemon juice, olive oil, tons of garlic, various spices) and will be grilled once husband gets home from work. I'll make up a garlic yogurt sauce and slice some tomatoes and cucumbers. Not sure yet if we'll want a starch like gluten-free wrap bread or rice.
For the first time ever, I made home made butter! I watched a YouTube video and thought I knew what I was doing but ruined the first batch and had to chuck it. I rewatched the video and tried it again. The butter came out really nice. However, it sure didn't save me any money considering I ruined the first batch. But now I know how to make it and might keep a look out for whipping cream when it goes on sale and make butter out of it, then freeze it.
For the first time ever, I made home made butter! I watched a YouTube video and thought I knew what I was doing but ruined the first batch and had to chuck it. I rewatched the video and tried it again. The butter came out really nice. However, it sure didn't save me any money considering I ruined the first batch. But now I know how to make it and might keep a look out for whipping cream when it goes on sale and make butter out of it, then freeze it.
Ooh, can you link to the tutorial you used? Sometimes the cream from the local dairy that uses glass bottles is on clearance, and this would be a good way to use/preserve it.
For the first time ever, I made home made butter! I watched a YouTube video and thought I knew what I was doing but ruined the first batch and had to chuck it. I rewatched the video and tried it again. The butter came out really nice. However, it sure didn't save me any money considering I ruined the first batch. But now I know how to make it and might keep a look out for whipping cream when it goes on sale and make butter out of it, then freeze it.
Ooh, can you link to the tutorial you used? Sometimes the cream from the local dairy that uses glass bottles is on clearance, and this would be a good way to use/preserve it.
This is the video I used as an example. I have a Vita Mix blender and I think it is more powerful than this blender in the video so things went quicker and that is why I ruined the first batch. This is a good tutorial and I would suggest you watch it several times to 'get' what this lady is talking about. It was really kind of fun and I was like WOW, I made butter! They liquid whey is supposed to be good for other stuff too but I didn't look into that. Maybe do a search for what you can use whey in so you don't waste it like I did.
https://www.youtube.com/watch?v=0MAzSv3SlnY
Yesterday I roasted a cabbage in the oven with oil, garlic, chili and ginger. With baked potato slices and small meatballs.
Husband is attempting pad see ew in his new wok. Mmm, rice noodles.
Husband is attempting pad see ew in his new wok. Mmm, rice noodles.
Can you share the pad see ewe recipe? I love this dish and when I have tried making it in the past it wasn’t quite right, specifically the sauce was off.
Yesterday I roasted a cabbage in the oven with oil, garlic, chili and ginger. With baked potato slices and small meatballs.
Mm nice. Did you put the whole head in, or cut into wedges?
Yesterday I roasted a cabbage in the oven with oil, garlic, chili and ginger. With baked potato slices and small meatballs.
Mm nice. Did you put the whole head in, or cut into wedges?
I'm not @Linea_Norway but I always do wedges. Cooks faster and you get yummy crispy edges.
Husband is attempting pad see ew in his new wok. Mmm, rice noodles.
Can you share the pad see ewe recipe? I love this dish and when I have tried making it in the past it wasn’t quite right, specifically the sauce was off.
It was from a cookbook (this one (https://www.amazon.com/Night-Market-Delicious-Facilitate-Fun-Having/dp/0451497872)), so I don't have a link. It was good but not quite "right," either, although that may be due to a couple of sauce substitutions to accommodate my celiac disease.
(Note: we really have enjoyed the linked cookbook. The Grapow Chicken and Cashew Chicken recipes were delicious.)
Anyone use TVP (Texurized Vegtable Protein)?
I don't know why but I bought 4 small bags of it thinking it would be good to fill up on since it is high in protein. I know you can add it to things like stuffed peppers, spaghetti sauce, tacos and even use it as a sub for oatmeal. Can anyone offer any other ideas?
I was thinking about a breakfast bar where I could bake it like a casserole and then cut into bars, brownie shapes but don't have a recipe. Or some kind of snack type things for in between meal snacks.
Anyone use TVP (Texurized Vegtable Protein)?
I don't know why but I bought 4 small bags of it thinking it would be good to fill up on since it is high in protein. I know you can add it to things like stuffed peppers, spaghetti sauce, tacos and even use it as a sub for oatmeal. Can anyone offer any other ideas?
I was thinking about a breakfast bar where I could bake it like a casserole and then cut into bars, brownie shapes but don't have a recipe. Or some kind of snack type things for in between meal snacks.
Ugh. I ate something last night that was supposedly gluten-free. It wasn’t. Tonight’s dinner will have to be bland. I’m thinking lightly seasoned baked salmon, rice, and maybe roasted carrots.
Made stuff Pork chops and grilled them, Broccoli and cheesy shells for a side. Was a good dinner.
Made stuff Pork chops and grilled them, Broccoli and cheesy shells for a side. Was a good dinner.
Sounds great!
We're having grilled pork chops, roasted brussels sprouts, maybe salad (we have a bunch of salad veg that need to be used) and stuck-pot rice with lentils (thanks @OtherJen !)
Brats with homemade sauerkraut and cabbage roasted with bacon grease.
Brats with homemade sauerkraut and cabbage roasted with bacon grease.
@horsepoor
I recently made a batch of sauerkraut as well, but of sea kale. It still needs to ferment for 6 weeks before we can eat it.
I read about the risk of botulism. Are you aware of that? If can appear in food that you ferment yourself at home, especially if it stands at warmer than refridgerating temperatures. If you before eating it warm the food for 10 minutes at cooking temperatures (100C), your food should be safe to eat.
Something fancier than normal for our anniversary. Husband suggested filet mignon on the charcoal grill, but we’ll see what looks good at the butcher shop.
@jeninco - if it's just dessert, I'd recommend perhaps anchoring around the berries. Get a bunch of nice fresh berries, ice cream, make/buy an angel food cake, and make whipping cream. People can add as much or as little as they want, sticking to just berries, or going all in with angel food cake, ice cream, etc.
DH caught a pretty big trout yesterday. We ate one side, with asparagus that the local shop sold cheaply and potatoes. I use found herbs one the fish and the potatoes.
Burned chicken breasts and mini peppers (the burning was not planned). At least they were edible.
Way to go getting rid of the teens, @jeninco! If only I could ship mine out for a week or two, it would do me a world of good.
Mark Bittman's Pad Thai, the easy version. I decided to try soaking the rice noodles in cold water for an hour instead of boiling them. I want a firmer noodle, so we'll see what happens. I am toofrugallazy to go to the store for just bean sprouts, so I'm just not going to use them. Sue me. My family will notice, but if the noodles are smooth and firm, they won't care. Wish me luck.
The weather yesterday was about 90°F and 70% humidity for the third day in a row. Its definitely cold food and outdoor/non-stove cooking season.
Thursdays dinner: shrimp fried rice with veggies, cooked outside in the wok
Fridays dinner: brisket cooked in the electric smoker and Christmas lima bean salad with veggies, feta cheese, and homemade red wine vinaigrette
Yesterdays dinner: grilled salmon burgers from Costco, spiralized potatoes roasted in the air fryer, and cut raw veggies with ranch dressing
I have a lot of zucchini and a few onions and peppers to use up, so tonights dinner might be kabobs on the grill.
The weather yesterday was about 90°F and 70% humidity for the third day in a row. It’s definitely cold food and outdoor/non-stove cooking season.
Thursday’s dinner: shrimp fried rice with veggies, cooked outside in the wok
Friday’s dinner: brisket cooked in the electric smoker and Christmas lima bean salad with veggies, feta cheese, and homemade red wine vinaigrette
Yesterday’s dinner: grilled salmon burgers from Costco, spiralized potatoes roasted in the air fryer, and cut raw veggies with ranch dressing
I have a lot of zucchini and a few onions and peppers to use up, so tonight’s dinner might be kabobs on the grill.
Other Jen, your grub sounds good! I have bought those salmon burgers several times and they are GOOD! I bought them the last time they were on sale for $89.99. Waiting till they go on sale again and I will stock up. Right now I think they are $99.
Can you tell me more about your spiralized potatoes in the air fryer? Never spiralized taters. Do you coat them with olive oil or spices?
I also have some squash, to cook up. Maybe I will cut them up and add some tomatoes and onions to a skillet. Sprinkle parm cheese to serve.
Michigan finally decided that the solstice was a good time to start summer weather, so we’re in a multi-day stretch of hot, humid weather. Husband hasn’t installed the window AC units yet, so I’m trying to use the stove as little as possible.
Last night’s dinner was grilled curried chicken thighs, my insta-pot version of mujadara (Middle Eastern lentil/rice dish), and sliced raw veggies.
Tonight, I think we’re having bacon cooked in the microwave, potato cubes roasted in the air fryer, and scrambled eggs (since those only need the stove for a few minutes). Probably some spinach and mushrooms with the eggs, and sliced tomatoes on the side.
I can't say I am a huge fan of the instant pot. My big gripe is that it takes too long to start cooking. I have the biggest one so that might be part of the problem. I think I am going to pull it out today to cook some boiled eggs, then after cook some spaghetti squash. I also have some zukes and a yellow squash I might cook up with whole canned tomatoes and onions. I might just cook them in the crock pot so they don't get overcooked. We have some leftover hunks of meatloaf in the freezer we can defrost and heat up for dinner.
I can't say I am a huge fan of the instant pot. My big gripe is that it takes too long to start cooking. I have the biggest one so that might be part of the problem. I think I am going to pull it out today to cook some boiled eggs, then after cook some spaghetti squash. I also have some zukes and a yellow squash I might cook up with whole canned tomatoes and onions. I might just cook them in the crock pot so they don't get overcooked. We have some leftover hunks of meatloaf in the freezer we can defrost and heat up for dinner.
I can't say I am a huge fan of the instant pot. My big gripe is that it takes too long to start cooking. I have the biggest one so that might be part of the problem. I think I am going to pull it out today to cook some boiled eggs, then after cook some spaghetti squash. I also have some zukes and a yellow squash I might cook up with whole canned tomatoes and onions. I might just cook them in the crock pot so they don't get overcooked. We have some leftover hunks of meatloaf in the freezer we can defrost and heat up for dinner.
I have the 6 qt and I agree that it takes a while to get up to pressure. I think it's most convenient for SAHM's like me where I don't necessarily lack the time to get it started early, but I lack the ability to stay and tend to something cooking. It basically allows me to throw stuff in then leave the kitchen. The oven mostly does this too, but it's usually slower and less versatile, like I can't cook rice or pasta in it. I've also found less room for error in oven cooking, where it's kind of like stove top in that cooking stuff too long or too short makes it inedible, whereas instant pot is very forgiving.
I can't say I am a huge fan of the instant pot. My big gripe is that it takes too long to start cooking. I have the biggest one so that might be part of the problem. I think I am going to pull it out today to cook some boiled eggs, then after cook some spaghetti squash. I also have some zukes and a yellow squash I might cook up with whole canned tomatoes and onions. I might just cook them in the crock pot so they don't get overcooked. We have some leftover hunks of meatloaf in the freezer we can defrost and heat up for dinner.
I have the 6 qt and I agree that it takes a while to get up to pressure. I think it's most convenient for SAHM's like me where I don't necessarily lack the time to get it started early, but I lack the ability to stay and tend to something cooking. It basically allows me to throw stuff in then leave the kitchen. The oven mostly does this too, but it's usually slower and less versatile, like I can't cook rice or pasta in it. I've also found less room for error in oven cooking, where it's kind of like stove top in that cooking stuff too long or too short makes it inedible, whereas instant pot is very forgiving.
My boiled eggs always come out good and they peel terrifically too. The squash I cooked came out good too. Cloudsail, what do you cook in your Instant Pot? I have used older style pressure cookers and always loved them. I want to love my IP too but just can't seem to come up with ideas on what to cook in it. I did make yogurt several times and that was very good too. I used canning jars inside the IP without lids. The only down side is waiting for the temp to come down to add the yogurt starter in. Other than that, the yogurt came out like greek yogurt. Another thing that bothers me in the IP is that some recipes say to put in one cup of water, like when steaming, but I find my water is totally gone when I open it up. That isn't good!
Cloudsail, thanks for some ideas for IP.
I watched a YouTube video on making yogurt. The video is from Instant Pot Mama. Very good step by step instructions. I watched it and wrote each step as she did it. She only shows processing one jar. When I did it, I used 4 or 5 wide mouth canning jars. It came out perfect. Here is the video: https://www.youtube.com/watch?v=EtXnaP17D4Q Take some time and write down the process that way you won't have to try to remember.
What kind of rice do you use? Does it get mushy? Same with the pasta, does it come out al dente?
I use the calrose rice. If you cook it directly in the pot you have to be careful about the amount of water you put in if you don't want mushy rice. It might take a little experimentation. With the instant pot you usually need less liquid than stove top because there is less escape of steam. I also often add other grains like millet, etc., and other stuff you put in with it like meat will also release liquid. If you steam the rice in a bowl it will definitely not turn out mushy (just don't put way too much water in the bowl with the rice).
We’re under an excessive heat warning through tomorrow night. We’ve already cancelled our plans for tomorrow’s family reunion picnic because several hours outdoors in a heat index of 105-110°F is too much. I think dinner one night will be cold sandwiches. We’re going out the other night.
I’m about to wave the white flag and accept that we will be living on mostly cold sandwiches and salads for the next 6 weeks.
We’re under an excessive heat warning through tomorrow night. We’ve already cancelled our plans for tomorrow’s family reunion picnic because several hours outdoors in a heat index of 105-110°F is too much. I think dinner one night will be cold sandwiches. We’re going out the other night.
I’m about to wave the white flag and accept that we will be living on mostly cold sandwiches and salads for the next 6 weeks.
I sat down and made a list of "salads" that we eat in the summer (and put several on the menu for this next week...)
1. Shredded chicken, green veg (usually asparagus or green beans), small cantaloupe cubes and wild rice blend (because I'm too cheap to use straight wild rice) with lime/cumin dressing
2. https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/ with or without slices of grilled sausages on top, with a green salad (or some other veg)
3. Nicoise salad, and many variations
4. Steak salad (with grilled steak, seasoned potatoes, green beans - or whatever, cooked beets, tomatoes, something pickled -- cornichons?, probably blue cheese crumbles, green goddess dressing with loads of basil)
5. Shrimp baja salad (https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166)
6. https://smittenkitchen.com/2012/06/cold-rice-noodles-with-peanut-lime-chicken/ (or a less complicated cold rice noodle and peanut sauce thing)
It just rained here and cooled things down substantially, so I dropped a whole chicken into a crockpot of water and will shred the meat and put away the stock in the morning. That's for salad #1: I also bought a yummy-smelling cantaloupe at the market today. I'm also on the lookout for a grill pan so I can grill the shrimp for #5.
The Frugal Girl's Thai Chicken Soup for at least the sixth time. I'm just waiting for the potatoes to get soft.
It's pretty forgiving, so you can mess around with it a bit and still have good results. For example, you can puree a can of yams and substitute it for one of the cans of coconut milk, which lowers the calorie count. I've added mushrooms with good results, too, which is right up your alley.The Frugal Girl's Thai Chicken Soup for at least the sixth time. I'm just waiting for the potatoes to get soft.
Thanks for the idea. It looks good, so I'll try to make it as well some time soon.
I'm going to swing by the farmer's market this afternoon and get a bunch of perfect, local tomatoes and some corn.
They'll go into panzanella -- I'll cube good bread, toss it with olive oil,and toast it in the oven so the edges are crispy. Then it'll get mixed with all kinds of tasty vegetables (tomatoes, a little celery, some cooked asparagus from yesterday, maybe cucumbers, corn, possibly green beans) and some fresh mozzarella balls in a basil vinaigrette.
Keto friendly lasagna. It actually closely approximates the real thing
Keto friendly lasagna. It actually closely approximates the real thing
Funny, I had a little keto experiment tonight too. I got a tiny waffle maker and made my first chaffle with cheddar, egg, jalapeno, green onion and cilantro. It was surprisingly good! Also had a big salad with some bleu cheese.
I hosted a meeting that didn't end until 6:45. Dinner was pasta* with dried tomato pesto that's a new and delicious item at Costco. Sausages from the freezer (Costco) and grilled asparagus. Yum.
*Found this neat, hollow spaghetti-like stuff at Grocery Outlet. I break it into random lengths, then pour boiling water ever it, and cook until al dente. Meanwhile, I defrost, then heat the sausages in the micro, while grilling the asparagus on the stove. Drain the pasta, stir in the pesto, grate alittlelot of fresh parmesan on top, squeeze a little just-off-a-friend's-tree lemon on the asparagus and boom, dinner's done. I made individual lemon pudding cakes this afternoon for the meeting, with enough left over for my peeps. Of course, that means I got two. Hee.
Keto friendly lasagna. It actually closely approximates the real thing
Funny, I had a little keto experiment tonight too. I got a tiny waffle maker and made my first chaffle with cheddar, egg, jalapeno, green onion and cilantro. It was surprisingly good! Also had a big salad with some bleu cheese.
I have found that, while I like chaffles, adding some riced cauliflower really helps the texture out. I have a recipe for cauliflower/cheddar/jalapeno muffins that I've been wanting to try in the waffle iron.
Winner, winner, pasta dinner! Yes, it's Bucatini #12. I have two equidistant Grocery Outlets, and only one of them has it. Alas, it is the one that only has Senior Day every other week, so I didn't go there today, boo.Not a problem. I'll bring my own ramekin and 20 extra for the interlopers.
I got another batch of killer lemons, so if y'all give me an hour, I can make enough for everyone. Oh, wait! I only have 20 ramekins. Okay, we can do this if you sort yourselves into orderly groups...
Deal.Winner, winner, pasta dinner! Yes, it's Bucatini #12. I have two equidistant Grocery Outlets, and only one of them has it. Alas, it is the one that only has Senior Day every other week, so I didn't go there today, boo.Not a problem. I'll bring my own ramekin and 20 extra for the interlopers.
I got another batch of killer lemons, so if y'all give me an hour, I can make enough for everyone. Oh, wait! I only have 20 ramekins. Okay, we can do this if you sort yourselves into orderly groups...
Deal.Winner, winner, pasta dinner! Yes, it's Bucatini #12. I have two equidistant Grocery Outlets, and only one of them has it. Alas, it is the one that only has Senior Day every other week, so I didn't go there today, boo.Not a problem. I'll bring my own ramekin and 20 extra for the interlopers.
I got another batch of killer lemons, so if y'all give me an hour, I can make enough for everyone. Oh, wait! I only have 20 ramekins. Okay, we can do this if you sort yourselves into orderly groups...
Of course. Although I have about the same number of medium-to-large ones that I wasn't counting. How about if we make a big one for you and a big one for me, and at least a medium for dragonswan? I love lemon. I may, in fact, have eaten the last two for breakfast today, which is why DH and I are heading out for a nice little after-dinner amble.Deal.Winner, winner, pasta dinner! Yes, it's Bucatini #12. I have two equidistant Grocery Outlets, and only one of them has it. Alas, it is the one that only has Senior Day every other week, so I didn't go there today, boo.Not a problem. I'll bring my own ramekin and 20 extra for the interlopers.
I got another batch of killer lemons, so if y'all give me an hour, I can make enough for everyone. Oh, wait! I only have 20 ramekins. Okay, we can do this if you sort yourselves into orderly groups...
I have 8 small ramekins, 4 or 6 medium-sized ones, and one fairly large one -- if I bring the big one, may I have that much?
It's late and my brain is fried. I was looking for something that wasn't chocolate that I could make enough of to easily serve 12. IIRC, it was the result of some serious google-fu. The blog is Once Upon A Chef. https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html
I just love lemons, had a bunch to use up and had all the other ingredients in my pantry.
Notes: It's very forgiving. It's easy to double the recipe, which is as far as I'd push it due to the whole egg white volume issue. I may have accidentally doubled the double when I was doubling the butter the first time I made this. It turned out fine. The second time, when I measured the butter correctly, was fine too. I am going to try a batch with KA Whole Wheat Baking Flour. I also bought some "natural" margarine [shudder] to try, just for the hell of it. If I do, I'll report back.
There are helpful tips on her blog in the comment section. I reduced the sugar by 25% to no ill effect. Someone suggested that mixing the lemon zest with the sugar was a good trick, even though it messes up the ingredient order a bit. I grated the zest onto a cutting mat, then dumped the sugar on top of it and used a large spatula to smush it together. It was fun and I think it Sugared Lemon Zest might be a really good, cheap and easy edible gift.
**********
Warm Lemon Pudding Cakes By Jennifer Segal
Spoon into these lovely little lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
Servings: 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
INGREDIENTS
• 3 large eggs, separated
• 1 cup milk (low fat or whole)
• 2 teaspoons lemon zest, from 2 lemons
• 6 tablespoons fresh lemon juice, from 2 lemons
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 6 tablespoons all-purpose flour
• 1 cup sugar
• Fresh berries and Confectioners' sugar, for serving (optional)
INSTRUCTIONS
1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
4. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
5. Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.
DH made his famous banh mi meatballs lettuce wraps at the request of our oldest daughter (birthday dinner). I love the pickled veggies that accompany them. We’re having banana cake for dessert. Yum!
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.Those look delicious, is that a yeast dough?
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.Those look delicious, is that a yeast dough?
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.Those look delicious, is that a yeast dough?
Yes, but the original recipe did not call for yeast dough. It was more like roti bread. I just happen to like my dough fluffy and risen.
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.
It's been a very long day and my brain hurts a bit (honestly, volunteer work was more exhausting than paid work today).
I think we're having breakfast for dinner: bacon, fried potatoes, scrambled eggs. I have a surplus of bell peppers, so I think one of those, some sliced onion, and the last of the mushrooms will go in the eggs. Or maybe I'll keep it really simple and just do BLTs to use up the big, bright red tomatoes from the produce market.
It's been a very long day and my brain hurts a bit (honestly, volunteer work was more exhausting than paid work today).
I think we're having breakfast for dinner: bacon, fried potatoes, scrambled eggs. I have a surplus of bell peppers, so I think one of those, some sliced onion, and the last of the mushrooms will go in the eggs. Or maybe I'll keep it really simple and just do BLTs to use up the big, bright red tomatoes from the produce market.
I don't understand why people eat bacon and fried potatoes for breakfast, but that's just me... :-)
Tonight we have tacos. I'm trying to get enough variation of taco recipes that we can have one per week, because you can never have enough tacos!
So far, we have lentil and cauliflower tacos (https://cookieandkate.com/roasted-cauliflower-and-lentil-tacos/, I believe I got this recipe from @DCKatie09's journal!), fish tacos (most expensive and labor intensive, but prob my favorite), sweet potato and kidney bean tacos (simple, variation on this https://www.allrecipes.com/recipe/13954/addictive-sweet-potato-burritos/) and black bean tacos - the simplest of all, and we are having them tonight. Just an avocado, sour cream, jack cheese and then simmer a can of black beans with some cumin and salsa rioja. Easy comfort food.
Other veg taco recipes I should know? I love meat, but (other than fish/shellfish) basically never cook meat myself.
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.
That looks amazing. If you wouldn't mind sharing a recipe, I wouldn't mind receiving it! I love meat, I love bread :)
I made these pull-apart meat pies that were really delicious. They weren't exactly a quick meal but it's the weekend and I wanted to do something special. The kids and DH loved them. I made a couple extras that we can reheat for a quick lunch next week.
That looks amazing. If you wouldn't mind sharing a recipe, I wouldn't mind receiving it! I love meat, I love bread :)
The mechanics are a little hard to explain so I've attached the images from the original recipe. I've made significant modifications because my kids won't eat spicy stuff and I wanted to use yeast dough.
Here is the original recipe, and my modifications are in brackets.
Makes 4 Meat Pies (I multiplied by 1.5 for 6 pies)
Dough:
200 grams All Purpose Flour (2.25 cups flour)
130 grams Water (I started with 0.5 cups water then adjusted while kneading)
1.5 grams Salt (1/2 tsp salt)
1.5 grams Baking Powder (I used 1/2 tsp yeast, kneaded and allowed to rise like regular yeast bread)
Meat Filling:
100 grams Ground Pork (I used 1/3 lbs ground deer that our friends shot)
1 tsp Fresh Ground Black Pepper (I just used a pinch, my kids won't eat it if it's spicy)
2.5 grams Salt (0.66 tsp salt, so slightly more than 1/2 tsp)
5 grams Sesame Oil (I used 1.5 tsp olive oil)
Ground ginger and garlic to taste
Some notes:
1. If you are not using yeast, allow the dough to rest for 20 minutes after you knead and divide it.
2. Err on the side of softer dough (that still pulls together, of course).
3. When you mix the filling, stir in one direction until the ground meat pulls together and is slightly sticky.
4. Don't use too much meat or it will fall out.
5. When you roll out the meat filled dough, start at one end and roll to the other end, instead of rolling from center to the edges, so that you don't squeeze the meat out.
6. The pictures don't show this but you should work on an oiled surface and brush oil on the rolled out dough before slicing it.
7. The second picture might be a little confusing. After you gather all the slices together, pull slightly to lengthen them, then twist and wring like a towel. Then you roll it like making a snail with play-doh, and tuck the end into the bottom center. Flatten them with your palm a bit so that they fry crispier and the meat in the middle will be cooked.
8. If you use yeast dough, allow the formed pies to rest and rise for a bit before frying them.
Last night I made one of my most favorite meals. It is so easy and I think it is really upscale!
It is called: Roasted Tomato Sauce
In a 9 X 13 casserole add: Plum tomatoes (I used 2 cans (28 oz) San Marzano with the sauce in the can and garden tomatoes), fresh chopped garlic (I used about 20 cloves but it calls for about 4), salt, crushed red pepper, dried Italian seasoning, pour 1 cup of olive oil (I used extra Virgin olive oil) over top of tomatoes garlic, spices. Roast in the oven at 375 for about 30-40 minutes. In the meantime boil up a pound of spaghetti, al dente. Rinse with cold water/strain. Place in an extra big bowl and mix with a little olive oil to prevent sticking together. Cut up about 1 to 1 1/2 lbs. fresh mozzarella or use the fresh mini mozzarella balls. Throw on top of spaghetti. Take a handful of fresh basil and pluck the leaves off and throw in with the spaghetti and mozzarella. Once sauce is bubbling hot in the oven, remove from oven and pour it over the spaghetti. Toss all ingredients. Serve!
You can add as much garlic, crushed red pepper, spices, salt and mozzarella as you like. This makes a lot so we will have leftovers tonight!
Pasta with pesto. Time to harvest a few more of the basil plants!
Pasta with pesto. Time to harvest a few more of the basil plants!
Second time today that I read about someone eating pasta pesto.
Do you add other ingredients to it? I usually add pesto to pasta as a flavor beside all the other ingredients.
Pasta with pesto. Time to harvest a few more of the basil plants!
Second time today that I read about someone eating pasta pesto.
Do you add other ingredients to it? I usually add pesto to pasta as a flavor beside all the other ingredients.
Ooohh, no suggestions but I LOVE heart. I'm so jealous.
Ooohh, no suggestions but I LOVE heart. I'm so jealous.The texture, in case you're curious, was ... strangely consistently meaty, if that makes sense. Like, usually when you eat beef you get striated muscles, or fat mixed in, or little bits of connective tissue. This was just lovely, even, smooth meat. Taste was good.
Yesterday made mac and cheese in the Instant Pot. It was really good. However, I have to adjust the time a bit next time to keep the pasta a bit more al dente. It came out very creamy using only 4 oz. of cream cheese and shredded cheese. Both times I made it I was concerned with the water left in the pot but it all blends together with the cheeses at the end.
Today, I cooked chicken thighs in the Instant Pot and will make a quickie chicken pot pie with it using frozen mixed veggies, cream of chicken soup, onions, celery, baked with Grands refrigerated biscuits on top. Very homey old fashion meal.
Tomorrow I am making Italian stuffed eggplant using ground meat, spaghetti sauce and topped with mozzarella cheese. I am kind of winging the recipe with tips I found on YouTube.
We were on vacation last week, so I’ve been a little off my game lately but am feeling inspired by the fall weather.
Friday night, we had pasta with homemade tomato-vegetable sauce (from freezer batch) and ground turkey.
Last night: baked salmon and acorn squash halves stuffed with mix of rice, frozen peas/carrots, red onion, golden raisins, and chopped pecans sautéed in olive oil and curry powder.
Tonight: split pea +ham soup.
Picadillo seasoned with a homemade garlicky tomato, guajillo, and pasilla sauce and mixed with some pinquito beans. I'll probably eat it with corn tortillas. Husband will probably opt for rice.
Picadillo seasoned with a homemade garlicky tomato, guajillo, and pasilla sauce and mixed with some pinquito beans. I'll probably eat it with corn tortillas. Husband will probably opt for rice.
This sounds fantastic!
It's 31 and snowing here and has been all day, so I pulled all the packages labelled "soup bones" that came with our 1/2 steer and the tail, roasted them for an hour at 350, and then dumped everything into a large pot with some water and a few bay leaves. Half the shredded meat is already in the freezer, and I'll make stew with the other half and some of the stock.
Picadillo seasoned with a homemade garlicky tomato, guajillo, and pasilla sauce and mixed with some pinquito beans. I'll probably eat it with corn tortillas. Husband will probably opt for rice.
This sounds fantastic!
It's 31 and snowing here and has been all day, so I pulled all the packages labelled "soup bones" that came with our 1/2 steer and the tail, roasted them for an hour at 350, and then dumped everything into a large pot with some water and a few bay leaves. Half the shredded meat is already in the freezer, and I'll make stew with the other half and some of the stock.
It was really good and deeply satisfying.
Your homemade beef soup/stock sounds amazing! There are few meals that I enjoy more than a big bowl of beef-vegetable soup.
I've been faux dry-aging a couple t-bone steaks in the fridge.
I've been faux dry-aging a couple t-bone steaks in the fridge.
How does this work? I know the gist of actual dry aging but seems really finicky to do in a normal fridge so I've never tried.
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
This is what we did with ours on Tuesday: https://www.copymethat.com/r/Sx46RVV/nyt-chicken-shawarma/ (https://www.copymethat.com/r/Sx46RVV/nyt-chicken-shawarma/). It is very good, especially with garlic sauce (approx. 200 ml of thick, full-fat yogurt with minced garlic (1 or 2 cloves, depending on preference), juice from half a lemon, salt to taste).
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
I was going to suggest soup, with potatoes and vegetables, but I'm not sure peppers and squash are the best for that. Summer squash, or winter squash? If it's winter squash, I'm probably go ahead with the soup and use the peppers for salad (or saute them).
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
I was going to suggest soup, with potatoes and vegetables, but I'm not sure peppers and squash are the best for that. Summer squash, or winter squash? If it's winter squash, I'm probably go ahead with the soup and use the peppers for salad (or saute them).
Just normal summer squash. In Norway we don't have winter squash. I looked them up and it was summer squash, which we just call squash.
I made the dish above with rice. Chicken in the oven with the herbs. Veggies in the sty fry with the same herbs and a good dash of thick cream. Use some fresh parsley for topping. It tasted well.
Another thing I did with eggplant is breaded them as if I would for eggplant parmesan. Prior to breading, I cut the eggplant into strips like thick French fries. Then baked in the oven till a bit crispy. They did come out good! (Eggplant French Fries). However, this was on the tail end of the CSA and I didn't discover this till one of my last eggplants.
I wonder how balsamic vinegar on the squash would be rather than red wine vinegar?
I have put boneless chicken thighs to thaw. Need to make something with that, probably with pepper and squash.
I was going to suggest soup, with potatoes and vegetables, but I'm not sure peppers and squash are the best for that. Summer squash, or winter squash? If it's winter squash, I'm probably go ahead with the soup and use the peppers for salad (or saute them).
Just normal summer squash. In Norway we don't have winter squash. I looked them up and it was summer squash, which we just call squash.
I made the dish above with rice. Chicken in the oven with the herbs. Veggies in the sty fry with the same herbs and a good dash of thick cream. Use some fresh parsley for topping. It tasted well.
No winter squash? What a tragedy! I'd be lost without kabocha and acorn squashes and, although my least favorite to cut, butternut!
Of the things you name, we only have butternut squash, but only in very few shops that out outside my daily route. I think pumpkin might have a similar function and I hope they are on sale from now.
Maybe we should build a greenhouse some time and grow our own inspiring stuff.
Of the things you name, we only have butternut squash, but only in very few shops that out outside my daily route. I think pumpkin might have a similar function and I hope they are on sale from now.
Maybe we should build a greenhouse some time and grow our own inspiring stuff.
I'm not a big fan of hard squash other than butternut, pumpkin, and spaghetti squash. I'd think the butternut and pumpkin would be interchangeable in many recipes.
Of the things you name, we only have butternut squash, but only in very few shops that out outside my daily route. I think pumpkin might have a similar function and I hope they are on sale from now.
Maybe we should build a greenhouse some time and grow our own inspiring stuff.
I'm not a big fan of hard squash other than butternut, pumpkin, and spaghetti squash. I'd think the butternut and pumpkin would be interchangeable in many recipes.
Kabocha squash is like a vastly improved pumpkin: it's less watery and bland, and more sweet and delicious. Kiri squash is similar. Delicata has the benefit of (if you scrub it) edible skin, so you can cut it in half lengthwise, scoop out the seeds, and cut it into thin rounds, then sautee them.
Also, there are a ton of traditional Japanese recipes for Kabocha squash (which, yes, would work for other kinds too), for variation in the winter diet.
I wonder if Linda can't get these because of the growing season length?
Of the things you name, we only have butternut squash, but only in very few shops that out outside my daily route. I think pumpkin might have a similar function and I hope they are on sale from now.
Maybe we should build a greenhouse some time and grow our own inspiring stuff.
I'm not a big fan of hard squash other than butternut, pumpkin, and spaghetti squash. I'd think the butternut and pumpkin would be interchangeable in many recipes.
Kabocha squash is like a vastly improved pumpkin: it's less watery and bland, and more sweet and delicious. Kiri squash is similar. Delicata has the benefit of (if you scrub it) edible skin, so you can cut it in half lengthwise, scoop out the seeds, and cut it into thin rounds, then sautee them.
Also, there are a ton of traditional Japanese recipes for Kabocha squash (which, yes, would work for other kinds too), for variation in the winter diet.
I wonder if Linda can't get these because of the growing season length?
I'm always amazed at all you creatives out there that manage to find interesting ways to use up random leftover ingredients. I have no confidence with this so DH and I never buy extra ingredients, but try to get as spot on as possible in order to have just the amount to put in the recipes we make each night. There are a few things, of course, that we always end up with extra of that I go to great lengths to try to use up randomly, but it's just usually small bits of ginger or what-have-you. The worst is parsley. Always too much and I really don't love the herb, so I hate using it when I don't absolutely have to and it often spoils before we finish it.
I have always found frozen herbs to be limp and soggy when they defrost from the freezer. No? Except maybe like thyme or rosemary, with their thick stems and tiny leaves. I guess if you are going to cook the herbs it might still be ok? But it seems like those kind of leafy herbs like parsley are usually used as garnish and I feel a little sad putting that limp stuff on my food!
Use the freezer. According to the Budget Bites website you can freeze ginger and also things like lemons. I have just frozen parsley and some other leftover herbs in ziplock bags.
I have always found frozen herbs to be limp and soggy when they defrost from the freezer. No? Except maybe like thyme or rosemary, with their thick stems and tiny leaves. I guess if you are going to cook the herbs it might still be ok? But it seems like those kind of leafy herbs like parsley are usually used as garnish and I feel a little sad putting that limp stuff on my food!
Use the freezer. According to the Budget Bites website you can freeze ginger and also things like lemons. I have just frozen parsley and some other leftover herbs in ziplock bags.
Pozole, with canned hominy (we buy the 1/2 gallon food service-sized cans, of course :^) ), shredded chicken, chicken broth, and blitzed chipotles in adobo sauce. Served with marinated thinly sliced onions, shredded cheese, avocados (on sale this week, for $.77 or so <-- hey, I'm in the mountain west, OK?) and carrot and red cabbage slaw.
Plus, I started with a whole chicken, so I have another dinner's worth of chicken broth and shredded chicken. It'll be chicken-and-veggie soup later this week.
Pozole, with canned hominy (we buy the 1/2 gallon food service-sized cans, of course :^) ), shredded chicken, chicken broth, and blitzed chipotles in adobo sauce. Served with marinated thinly sliced onions, shredded cheese, avocados (on sale this week, for $.77 or so <-- hey, I'm in the mountain west, OK?) and carrot and red cabbage slaw.
Plus, I started with a whole chicken, so I have another dinner's worth of chicken broth and shredded chicken. It'll be chicken-and-veggie soup later this week.
YUM. I really need to make pozole. It has been far too long.
Pozole, with canned hominy (we buy the 1/2 gallon food service-sized cans, of course :^) ), shredded chicken, chicken broth, and blitzed chipotles in adobo sauce. Served with marinated thinly sliced onions, shredded cheese, avocados (on sale this week, for $.77 or so <-- hey, I'm in the mountain west, OK?) and carrot and red cabbage slaw.
Plus, I started with a whole chicken, so I have another dinner's worth of chicken broth and shredded chicken. It'll be chicken-and-veggie soup later this week.
YUM. I really need to make pozole. It has been far too long.
We save it for winter, and I'm always pleased at how easy it is to make, if you're willing to use canned hominy and chicken. Onion + hominy + shredded meat and broth + chipotles in adobo is a lovely base.
Obviously, if you're doing a "real" version (like, with pigs feet) that could be more of an endeavor...
Pozole, with canned hominy (we buy the 1/2 gallon food service-sized cans, of course :^) ), shredded chicken, chicken broth, and blitzed chipotles in adobo sauce. Served with marinated thinly sliced onions, shredded cheese, avocados (on sale this week, for $.77 or so <-- hey, I'm in the mountain west, OK?) and carrot and red cabbage slaw.
Plus, I started with a whole chicken, so I have another dinner's worth of chicken broth and shredded chicken. It'll be chicken-and-veggie soup later this week.
YUM. I really need to make pozole. It has been far too long.
We save it for winter, and I'm always pleased at how easy it is to make, if you're willing to use canned hominy and chicken. Onion + hominy + shredded meat and broth + chipotles in adobo is a lovely base.
Obviously, if you're doing a "real" version (like, with pigs feet) that could be more of an endeavor...
I think the last time I did something in the middle: shredded rotisserie chicken and powdered dried peppers, but homemade stock (from the rotisserie chicken) and hominy cooked fresh from dried kernels.
I don’t even think my aunt, a crazy-good Mexican cook, bothers with pigs’ feet anymore. I’m good with chicken. :-)
Butternut Squash Chili Recipe
This savory chili has a fresh, vibrant taste with a Southwestern twist. The secret ingredient? Lime. Adding a splash of lime juice just before serving brightens the flavor and teases your taste buds.
Ingredients:
1 tablespoon extra virgin olive oil
3-6 cloves garlic, to taste, minced
1 teaspoon each: cumin, chili powder and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups gluten-free broth
1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14-oz. cans black beans, rinsed, drained
1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar
1 large fresh lime- for juice and garnish
Instructions:
To assemble in a slow cooker:
Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine.
Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.
To make on the stove top:
Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
Before serving, squeeze in the juice from half a lime; stir. Taste test for seasoning adjustments - more lime? A pinch of salt? More heat? A touch more agave? You decide.
Serve piping hot, as is, or with a garnish on top.
Garnish Ideas:
Chopped fresh cilantro
Wedge of lime
Crumbled blue corn chips
Greek yogurt or vegan sour cream
Read more: http://glutenfreegoddess.blogspot.com/2007/12/butternut-chili.html#ixzz2zYj96Z9P
Baked salmon, Smitten Kitchen's stuck-pot rice with lentils, sauteed zucchini.
I made cookies for a friend's party and ate four of them yesterday (they were fairly substantial cookies with icing), along with a couple of hard ciders. I need a healthy meal and to avoid sugar bombs today.
Caldo Tlalpeño, pretty much without modifications. Served with chopped cilantro, avocado, and tiny dice of jack cheese.
We had Zuppa Toscana (Budget Bytes recipe) and cornbread on Monday. Turkey-vegetable tacos in soft corn tortillas last night.
We had Zuppa Toscana (Budget Bytes recipe) and cornbread on Monday. Turkey-vegetable tacos in soft corn tortillas last night.
Yum! I should start compiling a turkey-and-stuff list for the winter. I often go back after Thanksgiving and buy another turkey, just because our little local grocery chain sells antibiotic-free turkeys for a pretty good price (for natural meat).
We ended up having Beyond Burgers last night. I've had one in a pub before and I've also tried an Impossible Burger at Burger King. I'd love to try them head to head...I didn't have a conclusion about one vs the other, but I tried them months apart.
I really liked it. Definitely felt like I was eating meat, although if I was in a blind taste test, I also definitely would have been able to pick out the "real" meat. I wonder if they build in the charcoal/grill smell/taste in the product. We cooked them in a frying pan, but I definitely got a taste of them being on a grill. I thought it was sort of funny but you know, why not?!
Alot of people running around in alot of directions last night so just made a Tuna Casserole and some Texas garlic cheese bread.
It's rainy and the temp is dropping, so I'm planning to make this for the first time https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/ (https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/), subbing pearl barley for the farro and using regular cabbage. I like cabbage soups and I like barley, so I expect to like the soup very much.
It's rainy and the temp is dropping, so I'm planning to make this for the first time https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/ (https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/), subbing pearl barley for the farro and using regular cabbage. I like cabbage soups and I like barley, so I expect to like the soup very much.
Oh, love the looks of this! I'm gonna try it next week for my lunches.
It's rainy and the temp is dropping, so I'm planning to make this for the first time https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/ (https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/), subbing pearl barley for the farro and using regular cabbage. I like cabbage soups and I like barley, so I expect to like the soup very much.
Oh, love the looks of this! I'm gonna try it next week for my lunches.
+1. I've never had cabbage soup. Looks like I'm missing out
Half the family either has a cold or is getting it, so tonight will be turkey soup. So far it has onions, carrots, the meat I picked off the carcass (the big pieces went into the freezer yesterday) and turkey stock. Will probably get potatoes, cut up asparagus, possibly green beans, maybe some corn I froze last summer, then we'll see...
Since I do all the cooking in the house I thought it would be fun to see what people are making and share as much info as you like...@soccerluvof4 do you defrost the legs before throwing them in the crockpot or not? Thank you
For tonight -
Frozen Chicken Drumsticks and 1 bottle of Barbeque Sauce in Slow Cooker for 4hrs on High. I make this often the kids love it and its brainless to cook. Drumsticks frozen where on sale for .49Cents a lb so I got two packs (about 20 Drumsticks) for about $3.10 cents plus the Barbeque Sauce was the store brand under a $1.50 so I will call it that.
1 Box of Cheesy Broccoli rice a roni .99
Made a Pasta Salad - 1 crown of Broccoli, 1 bottle of peppercorn ranch, 1 box of tri-color pasta, 1 can black olives, 1/3 block of cheddar cubed cheese, 3 green onions, 6 cherry tomatos cut in half, 1/3 of a cucumber- all in on a high note $550 but will get two days out of it at least. ( just make the pasta, add all the ingredients and a bottle of peppercorn ranch and your done)
Half a large bag of Store brand Frozen Green Beans $.50
So all in-
Chicken- $4.60 will be good for Dinner tonight and leftover for lunch
Rice A Roni. .99 Plus call it 25 cents for Butter so 1.25 Total
Pasta Salad- Again for Dinner tonight and leftovers for Lunch and then some tomorrow $550
Green Beans- $.50
Total- 2 meals- $11.85 For four people per
All will be happy as well tonight!
...what is bachelor salad? ...
Since I do all the cooking in the house I thought it would be fun to see what people are making and share as much info as you like...@soccerluvof4 do you defrost the legs before throwing them in the crockpot or not? Thank you
For tonight -
Frozen Chicken Drumsticks and 1 bottle of Barbeque Sauce in Slow Cooker for 4hrs on High. I make this often the kids love it and its brainless to cook. Drumsticks frozen where on sale for .49Cents a lb so I got two packs (about 20 Drumsticks) for about $3.10 cents plus the Barbeque Sauce was the store brand under a $1.50 so I will call it that.
1 Box of Cheesy Broccoli rice a roni .99
Made a Pasta Salad - 1 crown of Broccoli, 1 bottle of peppercorn ranch, 1 box of tri-color pasta, 1 can black olives, 1/3 block of cheddar cubed cheese, 3 green onions, 6 cherry tomatos cut in half, 1/3 of a cucumber- all in on a high note $550 but will get two days out of it at least. ( just make the pasta, add all the ingredients and a bottle of peppercorn ranch and your done)
Half a large bag of Store brand Frozen Green Beans $.50
So all in-
Chicken- $4.60 will be good for Dinner tonight and leftover for lunch
Rice A Roni. .99 Plus call it 25 cents for Butter so 1.25 Total
Pasta Salad- Again for Dinner tonight and leftovers for Lunch and then some tomorrow $550
Green Beans- $.50
Total- 2 meals- $11.85 For four people per
All will be happy as well tonight!
Last night I made turkey soup. Cooked my turkey bones and scraps for about 24 hours in the CP. Then cooled the broth, scraped off the grease on top. Did this a few days in advance. Assembled the soup last night and it was so good! Save your bones and make your home made broth! It is fabulous!
ThanksSince I do all the cooking in the house I thought it would be fun to see what people are making and share as much info as you like...@soccerluvof4 do you defrost the legs before throwing them in the crockpot or not? Thank you
For tonight -
Frozen Chicken Drumsticks and 1 bottle of Barbeque Sauce in Slow Cooker for 4hrs on High. I make this often the kids love it and its brainless to cook. Drumsticks frozen where on sale for .49Cents a lb so I got two packs (about 20 Drumsticks) for about $3.10 cents plus the Barbeque Sauce was the store brand under a $1.50 so I will call it that.
1 Box of Cheesy Broccoli rice a roni .99
Made a Pasta Salad - 1 crown of Broccoli, 1 bottle of peppercorn ranch, 1 box of tri-color pasta, 1 can black olives, 1/3 block of cheddar cubed cheese, 3 green onions, 6 cherry tomatos cut in half, 1/3 of a cucumber- all in on a high note $550 but will get two days out of it at least. ( just make the pasta, add all the ingredients and a bottle of peppercorn ranch and your done)
Half a large bag of Store brand Frozen Green Beans $.50
So all in-
Chicken- $4.60 will be good for Dinner tonight and leftover for lunch
Rice A Roni. .99 Plus call it 25 cents for Butter so 1.25 Total
Pasta Salad- Again for Dinner tonight and leftovers for Lunch and then some tomorrow $550
Green Beans- $.50
Total- 2 meals- $11.85 For four people per
All will be happy as well tonight!
@Gin1984 usually i do frozen but have done thawed as well. If you run them under cool water a bit they will break apart.
Last night I made turkey soup. Cooked my turkey bones and scraps for about 24 hours in the CP. Then cooled the broth, scraped off the grease on top. Did this a few days in advance. Assembled the soup last night and it was so good! Save your bones and make your home made broth! It is fabulous!
Yum! We froze our turkey bones and will do the same thing soon. Homemade broth is a beautiful thing.
@OtherJen , yikes! We generally go looking for more canned crushed tomatoes when we get down to the last half-dozen.
NYE dinner with neighbors/friends this evening. Mussels, salad, cheese fondue, then chocolate fondue. And I bought four baguettes...
Tomorrow: lentil soup. (I don't like black-eyed-peas)
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Yum. I am definitely saving this, although I might just sprinkle chopped parsley and drizzle lemon juice on top to keep it friendly for husband's gallbladder. The feta and olive oil used in the actual casserole will be just the right amount of fat for him.
My stomach is a bit upset after too much sugar and cheese the last couple of weeks. I am so glad to be through the holidays. I think it will be a good night to bake the flounder fillets I bought yesterday, maybe with a mild GF panko/parmesan crust. Roasted potatoes and maybe lightly sautéed mushrooms and spinach should work well as sides.
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Yum. I am definitely saving this, although I might just sprinkle chopped parsley and drizzle lemon juice on top to keep it friendly for husband's gallbladder. The feta and olive oil used in the actual casserole will be just the right amount of fat for him.
My stomach is a bit upset after too much sugar and cheese the last couple of weeks. I am so glad to be through the holidays. I think it will be a good night to bake the flounder fillets I bought yesterday, maybe with a mild GF panko/parmesan crust. Roasted potatoes and maybe lightly sautéed mushrooms and spinach should work well as sides.
You can do both! If you chop some of the parsley leaves to sprinkle on top (and put them to the side until you're done) you can make the parsley/lemon/olive oil drizzle with the remaining parsley leaves&stems (maybe don't use the tough bits at the very bottom). I throw everything into a 4-cup measuring cup and have at it with an immersion blender. I've discovered that this is an efficient way to use the parts of the stems that still taste good, but that you wouldn't want to deal with chopping, and it saves me having to de-stem herb leaves, other then a little bit for sprinkling. Works with cilantro, too!
Also, I increase the beans, and I find the recipe "as written", i.e. double the beans, stated amount of everything else, is pretty lean.
Enjoy the fish!
Thanks!
I just realized that the blog with the bean recipe has a LOT of gluten-free recipes. I’ve learned plenty of GF workarounds in the last decade but always, always appreciate a food blogger who posts recipes for baked goods that are safe as written. Thank you!
Thanks!
I just realized that the blog with the bean recipe has a LOT of gluten-free recipes. I’ve learned plenty of GF workarounds in the last decade but always, always appreciate a food blogger who posts recipes for baked goods that are safe as written. Thank you!
:^)
(Let me know if you find something particularly delicious -- I'm not having much luck with vegetarian recipes lately, and I've been auditioning some new ones.)
Tonight: Beef and bok choi stir-fry, because Bok Choi was on sale at the store today.
I caught whatever is going around and was laid out all weekend. Still sick, so it looks like dinner is going to be some canned tomato soup with added rice. Lots of Gatorade/water/emergen-c and theraflu. :-(
Last night -- delicious and beautiful falafels (https://smittenkitchen.com/2018/12/falafel/) with pita bread (purchased, it was a busy day), zaug sauce, cucumber salad, carrot salad, tahini sauce, quick-marinated shallots, hummus, olives, and crunchy lettuce leaves.
Tonight: Pozole. I purchased an extra turkey right after thanksgiving, and had the guy cut it up, and I'll start the Pozole with the backbone and wings and stuff (maybe a leg, too). Also grated cheese and slaw.
Last night -- delicious and beautiful falafels (https://smittenkitchen.com/2018/12/falafel/) with pita bread (purchased, it was a busy day), zaug sauce, cucumber salad, carrot salad, tahini sauce, quick-marinated shallots, hummus, olives, and crunchy lettuce leaves.
Tonight: Pozole. I purchased an extra turkey right after thanksgiving, and had the guy cut it up, and I'll start the Pozole with the backbone and wings and stuff (maybe a leg, too). Also grated cheese and slaw.
I'll be over for dinner. ;)
Honestly, @jeninco -- you and @horsepoor have some of the yummiest sounding meals.
Last night -- delicious and beautiful falafels (https://smittenkitchen.com/2018/12/falafel/) with pita bread (purchased, it was a busy day), zaug sauce, cucumber salad, carrot salad, tahini sauce, quick-marinated shallots, hummus, olives, and crunchy lettuce leaves.
Tonight: Pozole. I purchased an extra turkey right after thanksgiving, and had the guy cut it up, and I'll start the Pozole with the backbone and wings and stuff (maybe a leg, too). Also grated cheese and slaw.
I'll be over for dinner. ;)
Honestly, @jeninco -- you and @horsepoor have some of the yummiest sounding meals.
Thanks! I think @OtherJen has some delicious-sounding dinners, too.
I gotta say -- the falafel mixture has to be started soaking the night before, but the actual assembly and cooking is really fast and easy. Most of the stuff was purchased, or assembled as the mixture was frying -- and it cooks really quickly, like 5 minutes per ball, and I cooked a dozen or more at once. I recommend trying it!
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Last night, lentil/sausage/kale soup from smitten kitchen. With rice, because we've had bread with dinner for the past several nights.
Tonight, probably vegan lo mein -- for reasons of environment and economy I'm trying to get getter about finding vegetarian and vegan recipes for several dinners per week.
Tomorrow, I'll be out until late, but I'll suggest the guys make colcannon (our version uses sharp cheddar, for flavor and for gluing everything together), with or without burgers. Or defrost some chili.
Holy cow. Husband just made the Smitten Kitchen mushroom bourguignon (https://smittenkitchen.com/2009/01/mushroom-bourguignon/?fbclid=IwAR05lbwxZcdV7WeKczHOqMEtr5i8ji5j-dPwcQRpBQYwpIsuLBsglxXxcn0) with mashed potatoes. That was one of the most satisfying vegetarian meals I’ve ever had. Husband was practically an obligate carnivore earlier in our marriage, so his willingness to make this and, after eating, talk about making it again was major.
oooh, I'm definitely going to try the butternut soup next week - thanks for the inspiration!
Today's supper was a childhood throwback - creamed peas on toasted English muffins (of course with fresh cracked pepper over the top).
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Last night, lentil/sausage/kale soup from smitten kitchen. With rice, because we've had bread with dinner for the past several nights.
Tonight, probably vegan lo mein -- for reasons of environment and economy I'm trying to get getter about finding vegetarian and vegan recipes for several dinners per week.
Tomorrow, I'll be out until late, but I'll suggest the guys make colcannon (our version uses sharp cheddar, for flavor and for gluing everything together), with or without burgers. Or defrost some chili.
This is my plan as well. I'm going to add vegetarian meals gradually until there is mutiny from my family.
Happy New Year, everyone!
Two nights ago we had this: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
I made a triple batch of the parsley oil and stuck it in several small jars in the freezer. I dislike dealing with wilty parsley, and this way it's done for the next couple of batches.
Last night, lentil/sausage/kale soup from smitten kitchen. With rice, because we've had bread with dinner for the past several nights.
Tonight, probably vegan lo mein -- for reasons of environment and economy I'm trying to get getter about finding vegetarian and vegan recipes for several dinners per week.
Tomorrow, I'll be out until late, but I'll suggest the guys make colcannon (our version uses sharp cheddar, for flavor and for gluing everything together), with or without burgers. Or defrost some chili.
This is my plan as well. I'm going to add vegetarian meals gradually until there is mutiny from my family.
Me too! We've been having several vegetarian meals a week for a while now, so I'm trying to ratchet it up to mostly vegan, some vegetarian, occasional meat.
So far, it's been a surprisingly easy transition. There will still be a fair amount of meat in our diets for a while because we have tons of meat in the freezer and I feel like wasting food is the original sin of sustainable food. But the number of vegan substitute products and mindblowing vegan hacks online is fascinating and great. I made a cheesy broccoli, peas, and rice casserole with the "cheese" made from cashews, steamed potatoes and carrots, garlic, mustard, and nutritional yeast and my carnivore husband LICKED THE BOWL y'all. Vegan burrito bowl with Chipotle-esque lime cilantro rice, slow cooked beans, corn and hot pepper salsa, and a healthy dollop of guac -- similar results.
Tonight is a big batch of tomato, kale, mushroom, and red lentil soup with leftovers going to a friend expecting a baby. Also looking forward to a big bowl of pasta puttanesca (tomato sauce with garlic, olives, parsley, capers, and chili flakes) and a fakeout avgolemono soup (lemon and rice soup, but with aquafaba and cashews to give it creaminess) later in the week. And this weekend ::drumroll please:: going to attempt a pie crust with Country Crock almond oil plant butter that claims to be good for baking. We'll be the judge of that!
I've had a hard time finding much in the way of substitutes locally. Which is okay. I would much rather have a meal that is all about the veggies and not about stuff posing as meat. I do have several recipes that I think will transition well (cauliflower tikka masala or keema made with lentils and walnuts, for example), and I'm looking forward to experimenting with recipes.
I was more worried about dairy as an ingredient, specifically cheese and butter. But there are tons of vegan butters in my store and, hopefully, they will bake well. Note that most margarine is NOT vegan because it contains dairy derived ingredients. I've been pretty happy with cashews as a sub for cheese and cream, sorbet for ice cream.
I've found coconut oil to work pretty well 1:1 as a substitute for butter for baking.
All I want to do is sleep, so tonight's dinner has consisted of potato chips and a big chunk of Italian bread.
I did go shopping though, at the rest of the week will have a better menu (cook two big meals that make a lot of leftovers).
I'll make the chicken schwarma someone posted upthread, with a homemade white sauce, and some saffron rice (using homegrown saffron).
I also bought beets and celery to make a big pot of borscht.
Finally, got some nice bread to make French dips this week as well.
All I want to do is sleep, so tonight's dinner has consisted of potato chips and a big chunk of Italian bread.
I did go shopping though, at the rest of the week will have a better menu (cook two big meals that make a lot of leftovers).
I'll make the chicken schwarma someone posted upthread, with a homemade white sauce, and some saffron rice (using homegrown saffron).
I also bought beets and celery to make a big pot of borscht.
Finally, got some nice bread to make French dips this week as well.
Homegrown saffron -- can you provide more details?
'Cause on a $/hour basis, that's probably about the biggest bang for the buck I can imagine.
So easy, even I managed not to kill them...
I gave my mom 20 bulbs a couple years ago, and I kept just 5 for myself (because I thought I'd kill them).
Mine are in a pot. First year, I got all five to grow. This fall we had a freeze that happened right when mine were ready to bloom, so only got a few, but they should come back next year.
She planted hers in the dirt above her gravel driveway (they don't usually drive anything up that far, and it's an easy spot to water them). We've managed to get quite a bit from her patch.
They do well if they get ignored during a hot summer (just water them once a month or so, though she pretty much forgot about them until fall, when she finally watered them some!) They do better in the ground than they do in a pot (hers bloomed earlier than mine). They also bloom around the same general time, but they might bloom and wilt within a day or two, so we try to check on them every day once we see the first bit of purple.
We haven't separated bulbs though, but they are supposed to multiply well. We don't harvest a ton, but enough to try some different saffron recipes without having to pay a fortune, and for a few days, you get some really pretty flowers.
https://www.rareseeds.com/catalog/product/view/id/3817/s/pre-order-for-2019-saffron-crocus-25-bulbs/
ETA: our growing zone looks like it's 7b and 8a. We can spend weeks over 100°F in the summer, and right now we have snow on the ground and temps are supposed to be in the teens, so we get a pretty wide range in weather.
<snip>So easy, even I managed not to kill them...
I gave my mom 20 bulbs a couple years ago, and I kept just 5 for myself (because I thought I'd kill them).
Mine are in a pot. First year, I got all five to grow. This fall we had a freeze that happened right when mine were ready to bloom, so only got a few, but they should come back next year.
She planted hers in the dirt above her gravel driveway (they don't usually drive anything up that far, and it's an easy spot to water them). We've managed to get quite a bit from her patch.
They do well if they get ignored during a hot summer (just water them once a month or so, though she pretty much forgot about them until fall, when she finally watered them some!) They do better in the ground than they do in a pot (hers bloomed earlier than mine). They also bloom around the same general time, but they might bloom and wilt within a day or two, so we try to check on them every day once we see the first bit of purple.
We haven't separated bulbs though, but they are supposed to multiply well. We don't harvest a ton, but enough to try some different saffron recipes without having to pay a fortune, and for a few days, you get some really pretty flowers.
https://www.rareseeds.com/catalog/product/view/id/3817/s/pre-order-for-2019-saffron-crocus-25-bulbs/
ETA: our growing zone looks like it's 7b and 8a. We can spend weeks over 100°F in the summer, and right now we have snow on the ground and temps are supposed to be in the teens, so we get a pretty wide range in weather.
I'm in 5-something, but this is awesome -- thanks!
All I want to do is sleep, so tonight's dinner has consisted of potato chips and a big chunk of Italian bread.
I did go shopping though, at the rest of the week will have a better menu (cook two big meals that make a lot of leftovers).
I'll make the chicken schwarma someone posted upthread, with a homemade white sauce, and some saffron rice (using homegrown saffron).
I also bought beets and celery to make a big pot of borscht.
Finally, got some nice bread to make French dips this week as well.
All I want to do is sleep, so tonight's dinner has consisted of potato chips and a big chunk of Italian bread.
I did go shopping though, at the rest of the week will have a better menu (cook two big meals that make a lot of leftovers).
I'll make the chicken schwarma someone posted upthread, with a homemade white sauce, and some saffron rice (using homegrown saffron).
I also bought beets and celery to make a big pot of borscht.
Finally, got some nice bread to make French dips this week as well.
We had to use chicken breasts (because that's what I had in the freezer), but the chicken shawarma turned out so good! Will need to make this during the summer when we can use home-grown (well, my mom's home-grown) cucumbers and tomatoes. I also need to learn how to make naan, because it's expensive in the store.
Soba noodles + tofu with spicy peanut sauce! https://food52.com/recipes/19059-soba-noodles-and-tofu-with-spicy-peanut-sauce
This is a pretty easy recipe that is really worth it with a good variety of vegetables, and the spicy peanut sauce makes it hearty and tasty. I'm usually a very mid-range spice-level person (i.e. I might order a 7 at a "gringo" Thai or Indian place) and this was too much cayenne for me to enjoy. As you might be able to tell since a whole 1/2 tsp of cayenne is more than the usual. I've been putting half that, but otherwise no modifications to this lovely recipe!
Thanks, @lexde . Husband came home from work and took over in the kitchen. So at least I don't have to worry about that.
We may try it with tofu in the future as we pursue a more plant-based diet.
We had this: https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/ (https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/)
Good stuff, even without the red bell pepper (which I didn't have on hand). It was nice and fresh and bright on a gloomy winter day.
We had this: https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/ (https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/)
Good stuff, even without the red bell pepper (which I didn't have on hand). It was nice and fresh and bright on a gloomy winter day.
That looks delicious! Did you add bread, or potatoes (or dessert) or something to help fill you up?
Chicken-vegetable soup, with a can of garbanzos and some rice-quinoa pasta tossed in.
@jeninco , my husband’s refusal to eat eggplant makes me so sad. That eggplant parmesan recipe looks great!
Chicken-vegetable soup, with a can of garbanzos and some rice-quinoa pasta tossed in.
@jeninco , my husband’s refusal to eat eggplant makes me so sad. That eggplant parmesan recipe looks great!
OMG, my husband is also anti-eggplant! They don't know what they are missing. But the worst part is, I DO know what I'm missing and it's so sad! I have gobs of eggplant every time he travels for work without me.
Chicken-vegetable soup, with a can of garbanzos and some rice-quinoa pasta tossed in.
@jeninco , my husband’s refusal to eat eggplant makes me so sad. That eggplant parmesan recipe looks great!
OMG, my husband is also anti-eggplant! They don't know what they are missing. But the worst part is, I DO know what I'm missing and it's so sad! I have gobs of eggplant every time he travels for work without me.
Mine will eat baba ganoush on occasion, but that's it. I should start making eggplant parm for me and chicken parm for him.
Omg, guys -- a Mustachian win for the ages.
So, we just had our third baby and have some friends who just had their first. Knowing how very tough those first few weeks can be, and as a sort of "Welcome to the Parent Club" gesture, I made a double batch of soup with tomato, kale, and lentils and some extra granola. We ate our half and instead of keeping the leftovers, we dropped them off.
Well, the mama's Indian mother was staying with them and they returned our Tupperware full of homemade bengan bharta (roasted mashed eggplant), gajar halwa (carrot and nut pudding), and homemade chapatis.
It was freaking fantastic. Restaurant quality, without a doubt. And with a little basmati rice on my end, easily covers two dinners.
Win.Win.Win.
Baked salmon seasoned with Penzey's Berbere spice blend. Roasted cauliflower and quinoa salad (https://www.budgetbytes.com/roasted-cauliflower-and-quinoa-salad/) from Budget Bytes on the side. IMO the salad benefited greatly from the addition of juice from half a lemon at the end, and from adding a generous sprinkle of smoked paprika to the veggies before roasting.
Whipped up some chicken Chile Verde with pan-roasted broccoli on the side. I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.
Whipped up some chicken Chile Verde with pan-roasted broccoli on the side. I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.
Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).
We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.
Whipped up some chicken Chile Verde with pan-roasted broccoli on the side. I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.
Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).
We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.
Leftover Beyond bolognese with rotini. :-)
SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.
Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.
Leftover Beyond bolognese with rotini. :-)
SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.
Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.
Whipped up some chicken Chile Verde with pan-roasted broccoli on the side. I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.
Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).
We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.
Leftover Beyond bolognese with rotini. :-)
SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.
Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.
While not specifically going for vegetarian/vegan, my wife and I are consciously trying to cook less meat at home. For us this works well as a happy medium- we'll sub out the meat in a dish (or just make a meatless dish to begin with, like eggplant parm or something) but we don't worry about using things like fish sauce, worcestershire, etc and we still use chicken stock sometimes.
To that end, we made sweet potato and black bean chili yesterday that we'll be able to eat for a few days, and we're eying this veg Shepherd's Pie recipe for this weekend: https://www.budgetbytes.com/vegetarian-shepherds-pie/
we both love beans, lentils and mushrooms so these are some easy subs for us to make!
I offer this recipe: mushroom bourguignon by Smitten Kitchen (https://smittenkitchen.com/2009/01/mushroom-bourguignon/?fbclid=IwAR05lbwxZcdV7WeKczHOqMEtr5i8ji5j-dPwcQRpBQYwpIsuLBsglxXxcn0). It is so, so good.
I offer this recipe: mushroom bourguignon by Smitten Kitchen (https://smittenkitchen.com/2009/01/mushroom-bourguignon/?fbclid=IwAR05lbwxZcdV7WeKczHOqMEtr5i8ji5j-dPwcQRpBQYwpIsuLBsglxXxcn0). It is so, so good.
Yep, that's on my list to make! Another great shroom dish is the BA mushroom carbonara: https://www.bonappetit.com/recipe/mushroom-carbonara
Leftover Beyond bolognese with rotini. :-)
SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.
Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.
Lentils are excellent in things like tacos. I cook them separately and add them to sauteed vegetables, then add taco seasoning like I would for meat tacos. That may have been one of the first vegan meals that my husband ate with no complaints.
Black beans and sweet potatoes are a really good combo in chili. Smoked paprika is wonderful for a meaty, smoky flavor without needing bacon or ham.
Leftover Beyond bolognese with rotini. :-)
SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.
Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.
Budget Bytes’ sheet pan kielbasa and cabbage (https://www.budgetbytes.com/one-pan-roasted-kielbasa-cabbage-dinner/), with turkey kielbasa from Aldi. It was a very busy and gloomy (weather-wise) day, and this was the only meal that sounded appealing from both the kitchen prep and flavor perspectives.
Budget Bytes’ sheet pan kielbasa and cabbage (https://www.budgetbytes.com/one-pan-roasted-kielbasa-cabbage-dinner/), with turkey kielbasa from Aldi. It was a very busy and gloomy (weather-wise) day, and this was the only meal that sounded appealing from both the kitchen prep and flavor perspectives.
I may have asked you this before, but how do you make this be sufficient for dinner (without just eating a ton of meat)? Did you add potatoes or something? (I imagine you could start by roasting potatoes, and then add the other stuff, in fact https://smittenkitchen.com/2017/10/sausage-and-potato-roast-with-arugula/ is somewhat similar to that thought.)
Last night: kid was home sick, so we had http://www.eatingwell.com/recipe/251837/curried-squash-chicken-soup/ which I clipped out and have had for forever (except we used a freshly roasted kobocha squash, whole-fat coconut milk, and bok choi since that was what we could find. And green curry paste.)
Loaded cauliflower salad - lightly cooked cauliflower dressed with a bit of pickle juice and mayo and tossed together with green onions, olives, ham, cheese, hardboiled egg, marinated artichoke hearts and pickle slices. Easy and very yummy.
I made a Keto friendly chicken alfredo bake, using the rotisserie chicken my husband came home with yesterday. Regular chicken was on the list, but Costco was out.
I offer this recipe: mushroom bourguignon by Smitten Kitchen (https://smittenkitchen.com/2009/01/mushroom-bourguignon/?fbclid=IwAR05lbwxZcdV7WeKczHOqMEtr5i8ji5j-dPwcQRpBQYwpIsuLBsglxXxcn0). It is so, so good.
Soba noodle salad with shiitake mushrooms & sesame/ginger/garlic dressing :)I made almost-this tonight! Ours had cucumber instead of shiitake, with the cucumber marinating a while in the dressing while the noodles cooked. Topped with sesame seeds, chili oil and scoops of silken tofu.
The grocery store was a bloodbath today. Empty shelves and tons of people even at my secret 8:30am weekday time when I usually have the run of the store. I'd planned to get stuff for stir fry, which we usually make with tofu and a ton of veggies, but they were completely out of tofu. So I got some chicken thighs although it's been forever since I've personally cooked chicken and I....don't love chicken.
Any tips on making it taste better? Like, should I marinate it in my stir fry sauce this afternoon? Marinate in something else, like just some sliced garlic and oil? Cook it some other way in advance and not in the wok?
I just got the email about my grocery order. The TP was filled, but the cat food (and dried apricots?) wasn't. The cat food is the one thing that we are out of. I don't want to have to stop anywhere, but I'm afraid that the cat will murder me in my sleep and eat me if he doesn't get fed.
Dill pickle chicken. One of my sons concoctions. Pretty good. With a side of pan roasted broccoli.Recipe? :-)
Thai Coconut Curry. It's from a kid's vegetarian cookbook, but I'm going to add chicken.
Pizza and salad -- both kids are home, there are four of us in the house all the time, and I'm considering instituting pizzas on Friday as a weekly ritual. With wine and salad, and perhaps a dessert, although we made a huge cake last night and there's nothing special planned for this evening.
I was reading an article by a guy who spent time living in the Fake-mars simulator that NASA ran about how to get through the quarantine/shelter at home situation, and he suggested creating rituals and celebrations.
Pizza and salad -- both kids are home, there are four of us in the house all the time, and I'm considering instituting pizzas on Friday as a weekly ritual. With wine and salad, and perhaps a dessert, although we made a huge cake last night and there's nothing special planned for this evening.
I was reading an article by a guy who spent time living in the Fake-mars simulator that NASA ran about how to get through the quarantine/shelter at home situation, and he suggested creating rituals and celebrations.
My husband and I have said good bye with a hug and a kiss pretty much every work day for the last decade. I am really having a hard time getting him to keep it up :(
It's our one year anniversary today, so DH and I are going to try to celebrate with fresh homemade ravioli, a new brussels recipe and trying out a recipe for tamarind pie, which should be a bit of an adventure. We have some bubbly in the fridge and even though it's a $4 bottle from Trader Joe's it will lend a festive atmosphere.
So happy we got married last year, when there was only a government shutdown threatening to prevent our wedding (which was held in a National Park) instead of this year when a pandemic definitely would have done it.
Loaded potatoes is a great idea. I was able to buy russets and sharp cheddar yesterday. I could cook up bacon for a topping and saute brussels sprouts in some of the fat for a green side veg. This would require a low level of prep work and no defrosting. Yay!
Finally made the beef stew last night! Been avoiding it for several days (I don't actually like to cook). So will be eating that until it's gone, and since it's just me in the house and I made a full batch, until it's gone will probably be most of the week.
https://www.budgetbytes.com/beef-cabbage-stir-fry/
^this but with garlic pork sausage kielbasa and no cal sweetener instead of sugar. And way more sriracha sauce cause we like it spicy as hell.
I actually modified it a bit and we now call it our "deconstructed eggroll" meal as it is technically the insides of an eggroll without the crispy wrapper.
Got a head of cabbage for 99¢ and sad I didn't think to get way more, as I'm thinking of attempting to do homemade sauerkraut (but need caraway seeds to do it right).
Glad you are feeling better @DiceyThanks! I was positive today was Sunday, until after we finished dinner, so I'm not sure how far I am from normal yet, lol!
Glad you are feeling better @DiceyThanks! I was positive today was Sunday, until after we finished dinner, so I'm not sure how far I am from normal yet, lol!
Made a double batch of this hungarian mushroom soup last night, so had leftovers for dinner tonight. Super tasty if you like shrooms and can easily be made vegetarian if you use veggie broth instead of chicken stock: https://themodernproper.com/hungarian-mushroom-soupOoh, I have a ton of mushrooms to use up. I have no sour cream, but I have whole milk yogurt and all the other ingredients, so this soup will be on the menu this week. Thanks!
Saw a NYT cooking article for eggs baked over sauteed onions. Planning to try that, but I'm going to use leeks and add some sliced new potatoes to make it a one pan meal.
I made this tonight, using stock from my freezer, which I'm trying to clean out. Definite keeper!Made a double batch of this hungarian mushroom soup last night, so had leftovers for dinner tonight. Super tasty if you like shrooms and can easily be made vegetarian if you use veggie broth instead of chicken stock: https://themodernproper.com/hungarian-mushroom-soupOoh, I have a ton of mushrooms to use up. I have no sour cream, but I have whole milk yogurt and all the other ingredients, so this soup will be on the menu this week. Thanks!
Last night we had https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe which was really delicious, especially with this: https://www.epicurious.com/recipes/food/views/algerian-flatbread-241505 (also delicious, and the couple that were left sitting on the counter overnight are not yet too stale. Win!)@jeninco, you can dry parsley so it lasts for ages. A bread proofing tip: find a smallish cupboard, empty it out, then use a hair dryer to heat the space until the walls get warm. Then put covered dough in and close the door. It's easier to just warm your oven a bit, but if that won't work, a cupboard will. You can also use your microwave if you're not using it, because it has a better seal. Just boil water for a couple of minutes (make tea!) to warm it up.
We already have a pot roast slow cooking in the oven for this evening: it's 30F out and currently there is freezing drizzle falling from the grey sky. We'll have it with mashed potatoes (with parsley that needs using up), roasted brussels sprouts, and a baked butternut squash. Leftover cake from last night, if there's any left by then.
We're also taking advantage of the weather to bake some bread -- we started some sourdough last evening, and hopefully it'll be ready to bake by this afternoon/evening. (the house is cold, so rising is going ... slowly.)
]
We're also taking advantage of the weather to bake some bread -- we started some sourdough last evening, and hopefully it'll be ready to bake by this afternoon/evening. (the house is cold, so rising is going ... slowly.)
I'm planning to make a keto friendly chicken alfredo dish. It will use some heavy cream I need to get through. I'll serve it over cauliflower rice for my husband, and with pasta for others. This will use the last of our chicken, and we haven't been able to find any for three weeks. So, let's hope it turns out well!
]
We're also taking advantage of the weather to bake some bread -- we started some sourdough last evening, and hopefully it'll be ready to bake by this afternoon/evening. (the house is cold, so rising is going ... slowly.)
Join us in the Sourdough thread! https://forum.mrmoneymustache.com/do-it-yourself-forum!/the-sourdough-thread/
Tonight was a bagged salad from Costco that DH picked up on his last run. Served it with Nigella Lawson's Linguine with Lemon, Garlic, Thyme and Mushrooms. It calls for fresh thyme, which I did not have, but I had a fresh homegrown lemon, which nicely masked the fact that I used dried thyme. Sauteed a couple of Aidell's sausage for the carnivores and called it good.Umm... You're welcome??? I'm confused because I don't remember doing any such thing or even ever having heard of a Smith Island Cake.
Tomorrow is DSS's birthday. He wants tacos, which is easy-button and I'm going to make a Smith Island Cake, which should be fun Thanks to @SwordGuy for mentioning it. It's a completely new thing for me.
Whoops! It was @nereo. Sorry BTW, the cake is proving to be a pain in the ass so far.Tonight was a bagged salad from Costco that DH picked up on his last run. Served it with Nigella Lawson's Linguine with Lemon, Garlic, Thyme and Mushrooms. It calls for fresh thyme, which I did not have, but I had a fresh homegrown lemon, which nicely masked the fact that I used dried thyme. Sauteed a couple of Aidell's sausage for the carnivores and called it good.Umm... You're welcome??? I'm confused because I don't remember doing any such thing or even ever having heard of a Smith Island Cake.
Tomorrow is DSS's birthday. He wants tacos, which is easy-button and I'm going to make a Smith Island Cake, which should be fun Thanks to @SwordGuy for mentioning it. It's a completely new thing for me.
Am I getting Alzheimers or are you confused instead? :)
Whoops! It was @nereo. Sorry BTW, the cake is proving to be a pain in the ass so far.Tonight was a bagged salad from Costco that DH picked up on his last run. Served it with Nigella Lawson's Linguine with Lemon, Garlic, Thyme and Mushrooms. It calls for fresh thyme, which I did not have, but I had a fresh homegrown lemon, which nicely masked the fact that I used dried thyme. Sauteed a couple of Aidell's sausage for the carnivores and called it good.Umm... You're welcome??? I'm confused because I don't remember doing any such thing or even ever having heard of a Smith Island Cake.
Tomorrow is DSS's birthday. He wants tacos, which is easy-button and I'm going to make a Smith Island Cake, which should be fun Thanks to @SwordGuy for mentioning it. It's a completely new thing for me.
Am I getting Alzheimers or are you confused instead? :)
We seem to be able to manage 1.5 weeks before needing to restock most of our fresh vegetables.
We also had pizza last night, with salad.
This evening DS1 used the leftover pot roast from Thursday to make a shepherd's pie, with red lentils (they completely break down), onion, edamame, corn, and ?? I think there was something else in there? It had the usual mashed potato covering, and was lovely.
We have a cauliflower to use up in tomorrow's dinner. I'm thinking indian-ish.
Cooking is both a great boredom reliever and important life skill. I hope dinner was as tasty as it sounded, @jeninco !
I made the beef and cabbage stir-fry from Budget Bytes, except I replaced the beef with shredded rotisserie chicken and sliced mushrooms. I like it better this way.
Chickpea tikka masala (https://www.theironyou.com/2016/03/vegan-easy-chickpea-tikka-masala.html). Yum!
But I need to stop cooking, too many leftovers in the freezer after tonight.
Something simple because I need to start preparing tomorrow's feast.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Something simple because I need to start preparing tomorrow's feast.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Thanks for the inspiration -- I'm starting the lime yogurt cake now. I'm sure there are berries (of some kind) in the freezer, and if not there's about a pound of strawberries in the fridge.
We're having a tiny (2 lb) boneless roast leg of lamb, artichokes, asparagus, and red potatoes with ... something, tbd. And the cake, obviously.
This morning we had a traditional (for us) breakfast of bacon, matzah brie,(with blueberries and maple syrup) and chocolate eggs. Religious tradition mongrels that we are.
Something simple because I need to start preparing tomorrow's feast.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Thanks for the inspiration -- I'm starting the lime yogurt cake now. I'm sure there are berries (of some kind) in the freezer, and if not there's about a pound of strawberries in the fridge.
We're having a tiny (2 lb) boneless roast leg of lamb, artichokes, asparagus, and red potatoes with ... something, tbd. And the cake, obviously.
This morning we had a traditional (for us) breakfast of bacon, matzah brie,(with blueberries and maple syrup) and chocolate eggs. Religious tradition mongrels that we are.
You're welcome!
The bacon and matzah brei is my favorite part of your breakfast. Somewhere, an orthodox rabbi is rolling over in his grave.
I still haven't made the cake because it ended up being a work day. But I definitely have time now, so all is not lost. Our breakfast was some of the deviled eggs with toast and orange slices. Husband put the lamb chops in marinade about an hour ago, and I think I'm going to do crispy roasted russet potatoes instead of the sweet potatoes. Mmm.
Something simple because I need to start preparing tomorrow's feast.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Thanks for the inspiration -- I'm starting the lime yogurt cake now. I'm sure there are berries (of some kind) in the freezer, and if not there's about a pound of strawberries in the fridge.
We're having a tiny (2 lb) boneless roast leg of lamb, artichokes, asparagus, and red potatoes with ... something, tbd. And the cake, obviously.
This morning we had a traditional (for us) breakfast of bacon, matzah brie,(with blueberries and maple syrup) and chocolate eggs. Religious tradition mongrels that we are.
You're welcome!
The bacon and matzah brei is my favorite part of your breakfast. Somewhere, an orthodox rabbi is rolling over in his grave.
I still haven't made the cake because it ended up being a work day. But I definitely have time now, so all is not lost. Our breakfast was some of the deviled eggs with toast and orange slices. Husband put the lamb chops in marinade about an hour ago, and I think I'm going to do crispy roasted russet potatoes instead of the sweet potatoes. Mmm.
Yeah, it reminds me of my (conservative Jewish) great grandma making us matzah brei for breakfast, then stepping out on her balcony overlooking 2nd Avenue while my mom cooked bacon (so grandma Clara wouldn't be in the kitchen while such things were happening. I'm sure there's enough rolling in the grave going on here to power a medium-sized city).
The cake was pretty fast -- hopefully it turns out well!
I love that there's a giant nested comment thread between Jen in CO and Other Jen
Something simple because I need to start preparing tomorrow's feast.I had everything on hand, including fresh raspberries so I made this tonight. The sauce was the best part.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Something simple because I need to start preparing tomorrow's feast.I had everything on hand, including fresh raspberries so I made this tonight. The sauce was the best part.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Something simple because I need to start preparing tomorrow's feast.I had everything on hand, including fresh raspberries so I made this tonight. The sauce was the best part.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Yeah, I thought the cake needed a second lime. Or something.
Actually, I recently made a different yogurt cake (from a Susan Loomis book, On Rue Tatin) that used a stick of butter instead of oil, and is a marbled chocolate/butter cake, and my opinion is that one was quite a bit better. And not just because of the chocolate.
@grantmeaname, there's a reason why we're not shy about using our actual names -- they're not exactly a unique distinguisher!
It totally would have been better with more lime. I think I'll juice another one and put it on the top to soak into what's left of the finished cake. It will probably get sticky, but won't be noticeable once the sauce goes on top.Something simple because I need to start preparing tomorrow's feast.I had everything on hand, including fresh raspberries so I made this tonight. The sauce was the best part.
Tomorrow: bacon deviled eggs, grilled lamb chops, roasted brussels sprouts and sweet potatoes, and lime yogurt cake with raspberry sauce (https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/) (by some miracle, I already had everything needed for this recipe, including a bag of frozen raspberries).
Yeah, I thought the cake needed a second lime. Or something.
Actually, I recently made a different yogurt cake (from a Susan Loomis book, On Rue Tatin) that used a stick of butter instead of oil, and is a marbled chocolate/butter cake, and my opinion is that one was quite a bit better. And not just because of the chocolate.
@grantmeaname, there's a reason why we're not shy about using our actual names -- they're not exactly a unique distinguisher!
Good to know. I might up the lime or add some lemon.
Okay, based on your recommendations, I made the cake and added the zest of 3 small limes (and a 1/2-tsp of vanilla extract). I also used melted butter instead of oil. I highly recommend both changes. It's so good. (I'm sampling a small piece for quality control.)
I'll probably have another small piece after dinner, which will be Salmon Greek Salad with Lemon Basil Dressing (https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/).
Okay, based on your recommendations, I made the cake and added the zest of 3 small limes (and a 1/2-tsp of vanilla extract). I also used melted butter instead of oil. I highly recommend both changes. It's so good. (I'm sampling a small piece for quality control.)Good choices. I squeezed another lime on the top of the cake last night, right before dinner. When it was time to serve, it had all soaked in. It helped the flavor considerably. If I ever made it again, and I might, because DH bought and entire bag of limes at Costco, I will make it with your changes.
I'll probably have another small piece after dinner, which will be Salmon Greek Salad with Lemon Basil Dressing (https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/).
@jeninco , I highly recommend that lemon yogurt cake with the berries during blueberry season. It's delightful.
Thursdays are typically "use up the last of the prepped meals" nights. Here's what we're having:Hah, similar here though we don’t necessarily have a schedule for leftovers. Husband had fried rice, kids had pasta, and I have lentil soup. And the baby spat out both avocado and carrots. Bleh.
-2 kids eating spaghetti & meatballs
-Husband eating salmon & coleslaw
-I'll be eating the last of the chicken tikka masala with rice
After that, the fridge will largely be cleared of leftovers, and we'll start again.
@jeninco , I highly recommend that lemon yogurt cake with the berries during blueberry season. It's delightful.
I definitely want to try that cake. Looks so tasty.
Made two new indian dishes tonight from vegan richa..a spicy tomato potato curry (also added spinach & squash to use them up) and then coconut, cabbage, mustard-seed dish, served with jasmine rice. I was a bit anxious as my SO veers away from veg/brassica heavy meals due to digestive issues but both of us were super pleased with the taste..hopefully he feels good overnight b/c it was all really delicious.
Your indian dishes sound wonderful -- maybe I'll search around for something that looks better then what I tried last week.
We've always found turkeys to cook faster then we're expecting...
We had this: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ which, I have to say, was delicious. I suggest having the cabbage slices be on the thicker side, because they cooked down more then I was expecting. However, yum! (We had it with boiled half red potatoes to which I added frozen green beans when they were about 5 minutes from being cooked.)
We've always found turkeys to cook faster then we're expecting...
We had this: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ which, I have to say, was delicious. I suggest having the cabbage slices be on the thicker side, because they cooked down more then I was expecting. However, yum! (We had it with boiled half red potatoes to which I added frozen green beans when they were about 5 minutes from being cooked.)
I've got a turkey in the oven. Never actually cooked a whole turkey before, just breasts, so we'll see. It smells great! Serving with side salads and some Rancho Gordo Royal Corona beans (I hope I started them in time, planned for 2.5 hrs).
We got a cheap 28lb turkey last week (guess they didn't sell as many as usual for Easter what with the social distancing rules). I figured at less than a dollar canadian per pound we could eat turkey for a week. Going to have turkey stew, turkey wraps, turkey soup, turkey curry this week . . . regular sliced turkey for dinner tonight.
We got a cheap 28lb turkey last week (guess they didn't sell as many as usual for Easter what with the social distancing rules). I figured at less than a dollar canadian per pound we could eat turkey for a week. Going to have turkey stew, turkey wraps, turkey soup, turkey curry this week . . . regular sliced turkey for dinner tonight.
You can cut it into pieces (or have the butcher do it for you) and freeze the pieces (breast, thighs, legs) separately, and use them as "poultry" in various meals. Or, if you've already cooked it, you can cube or shred the cooked meat and freeze it. It mostly allows you to spread out the cooked meat, so you can have stew next week, wraps the week after, ... 28 lbs is a lot to have to go through at once!
@ysette9 - I have stuck to my previous (pre-quarantine) schedule of only cooking on weekends, due to work just being exhausted at the end of a typical work day. By Thursday, the leftover situation can be really dicey. It's not so much planned, as just the way the inventory works out.
For tonight, it's chicken alfredo (sub cauliflower rice for one) & salad
@ysette9 - I have stuck to my previous (pre-quarantine) schedule of only cooking on weekends, due to work just being exhausted at the end of a typical work day. By Thursday, the leftover situation can be really dicey. It's not so much planned, as just the way the inventory works out.
For tonight, it's chicken alfredo (sub cauliflower rice for one) & salad
That sounds like a lot to juggle so I understand the reasoning behind batch cooking on the weekends. And now with you both working from home you have to cook so much more!
I miss the snacks at work. I was eyeing the Unreal chocolate peanut butter cups on Amazon yesterday, my favorite from the MK. I might just pull the trigger one of these days.
Probably chili rellenos (that looks like I spelled it wrong) stuffed with roasted mashed butternut squash and cheese. Black beans & tortillas. Slaw. I'd make rice, but the fridge is pretty full, since I went shopping today (and hoped not to go again for a while... except that there was no flour! So I'll probably have to make a run for staples -- flour, some spices, beans, oats. Aargh!)
We haven't made this in a long time, but really looking forward to this collard greens soup with coconut milk that we have a recipe for. It's almost 2lbs collard greens with 2 cans coconut milk and lots of veggie stock and you put a split habanero pepper in it while it simmers. Then you remove the pepper and blend the soup. It's a little spicy but also lots of depth from the broth and coconut milk. And fully vegan! We'll have it with sweet potato fries on the side, which we usually dip in mayo, so not quite vegan for the whole meal.
We haven't made this in a long time, but really looking forward to this collard greens soup with coconut milk that we have a recipe for. It's almost 2lbs collard greens with 2 cans coconut milk and lots of veggie stock and you put a split habanero pepper in it while it simmers. Then you remove the pepper and blend the soup. It's a little spicy but also lots of depth from the broth and coconut milk. And fully vegan! We'll have it with sweet potato fries on the side, which we usually dip in mayo, so not quite vegan for the whole meal.
Would this work with kale? I asked my husband to pick up some lacinato kale and he came home with two big bunches of red frilly kale instead. I made kale and chorizo soup last week, so I'm looking for something else to do with it.
green beans and popcorn
It was a weird day
We haven't made this in a long time, but really looking forward to this collard greens soup with coconut milk that we have a recipe for. It's almost 2lbs collard greens with 2 cans coconut milk and lots of veggie stock and you put a split habanero pepper in it while it simmers. Then you remove the pepper and blend the soup. It's a little spicy but also lots of depth from the broth and coconut milk. And fully vegan! We'll have it with sweet potato fries on the side, which we usually dip in mayo, so not quite vegan for the whole meal.
Would this work with kale? I asked my husband to pick up some lacinato kale and he came home with two big bunches of red frilly kale instead. I made kale and chorizo soup last week, so I'm looking for something else to do with it.
Yeah, I think it would be great with kale, too. The recipe also has you saute about a cup or so of onion to start, then wilt the greens for a few minutes before adding the liquids and pepper. Enjoy!
We haven't made this in a long time, but really looking forward to this collard greens soup with coconut milk that we have a recipe for. It's almost 2lbs collard greens with 2 cans coconut milk and lots of veggie stock and you put a split habanero pepper in it while it simmers. Then you remove the pepper and blend the soup. It's a little spicy but also lots of depth from the broth and coconut milk. And fully vegan! We'll have it with sweet potato fries on the side, which we usually dip in mayo, so not quite vegan for the whole meal.
Would this work with kale? I asked my husband to pick up some lacinato kale and he came home with two big bunches of red frilly kale instead. I made kale and chorizo soup last week, so I'm looking for something else to do with it.
Yeah, I think it would be great with kale, too. The recipe also has you saute about a cup or so of onion to start, then wilt the greens for a few minutes before adding the liquids and pepper. Enjoy!
Reporting back that this did work well with kale. I used chicken stock and one can of coconut milk plus a serrano chile, and added a good whack of fresh garlic and ginger. Along with that we had roasted butternut squash and chicken thighs crusted with Sichuan pepper and coriander. The kale was quite good piled over the butternut squash.
I have a large Napa cabbage in the fridge that is getting elderly, so tomorrow I'm planning to use part of it for eggroll in a bowl.
Chicken picadillo!
We won't use the entire onion or red pepper, so I made savory oatmeal this morning and threw in what I knew we wouldn't use tonight. My first time making savory oatmeal. It was... fine. The nutty flavor of the oatmeal didn't really vibe with the rest of the flavors, so it probably won't be a "go to" for me.
Okonomiyaki!I've always wanted to try this!
(savoury Japanese pancake with cabbage, eggs, etc).
I think we're finally going to break down and get take-out. We both want shawarma and hummus from our favorite Lebanese restaurant. I definitely want them to stay in business.
I think we're finally going to break down and get take-out. We both want shawarma and hummus from our favorite Lebanese restaurant. I definitely want them to stay in business.
Yep, we had chicken and beef shawarma, hummus, roasted veggies, and salads. It was our first break in food prep in more than 6 weeks and a very welcome treat.
I think we're finally going to break down and get take-out. We both want shawarma and hummus from our favorite Lebanese restaurant. I definitely want them to stay in business.
Yep, we had chicken and beef shawarma, hummus, roasted veggies, and salads. It was our first break in food prep in more than 6 weeks and a very welcome treat.
That sounds delicious! We've been figuring one take-out meal into each two-week menu, and deciding which local business we want to support. This block: probably BBQ.
Tonight: I'm still using up some of the leftover vegetables that existed before the most recent set of shopping trips (I tried our small local grocer, bought whatever I could there, but had to supplement with a trip to the local Kroger affiliate. Tip I got from the guy stocking a couple of weeks ago -- Wed morning at 8 am, just after senior hours end, is a great time to go!). So grilled brats, potato salad, homemade sauerkraut, cooked cabbage.
Tomorrow is DS2's 16th birthday: he's requested tacos, and his brother will make him a giant chocolate cake. Which I think we will figure out how to share with the neighbors, while sitting 6 feet apart in someone's driveway. Details TBD after we figure out the logistics.
Okonomiyaki!I've always wanted to try this!
(savoury Japanese pancake with cabbage, eggs, etc).
I've just finished making a huge batch of my favorite Mexican concoction. My IP has been busy today. I mix 1 batch black rice, 1 batch brown rice, 1/2 batch dried black beans, 1 pound of frozen corn kernels, the juice of two fresh limes and a half bunch of cilantro (but only because I had it to use up), a bunch of taco seasonings, a jar of salsa, a can of diced tomatoes. Mix it all up and portion it out before sticking it in the freezer or fridge. I use this for fast meals. Tacos, burritos, taco salad, nachos, whatever. I can add meat or use it by itself. It's yummy and I love knowing I have a fresh batch of something to whip up easy meals with. Speaking of whipping up easy meal, I better get on it!
Oh, and I used the handy stick blender to puree the rest of the beans, so now I have plenty of refried black beans on hand too. Boom!
I have some hot dog rolls in the freezer that I made into garlic bread sticks!Me too! I haven’t done it in forever, but there’s an old hotdog bun in the freezer that will be made into garlic bread tonight.
I made butter turkey (butter chicken, but with leftover turkey!) on basmati rice. It was pretty good, will probably make again.
Wait. you can eat radish greens?
Wait. you can eat radish greens?
Wait. you can eat radish greens?
Okay, this is really dumb but I never have bought flour tortillas before! I know, I know...it is time for me to enter the current century!
I recently bought low carb Mission brand flour tortillas. So far I have had refried beans, cheese, chopped onion with some hot sauce, served with sour cream and I am in love! The first time I warmed the tortilla in a skillet and the second time in the microwave.
I just love the texture of the flour tortillas and want to use them more and I know there are probably thousands of options. I thought I would ask for suggestions for things that you have made and loved!
Wait. you can eat radish greens?
Okonomiyaki!I've always wanted to try this!
(savoury Japanese pancake with cabbage, eggs, etc).
You should @FrugalKube! Very tasty and you don't really need all that many ingredients. Just find a recipe with the basics and go from there--it is good to have a bit of mayonnaise or yogourt for a topping (we used yogourt with green onions, chives & capers mixed in...tasty)
If you ever go to Japan, there are some restaurants that only serve this dish...much more elaborate than my homemade version
Tonight: leftover spicy chickpea & kale pomodoro. Yum.
Peanut sauce veggie fried rice (https://www.veganricha.com/peanut-sauce-fried-rice/). This is what I came up with to use up a red pepper (bought it with veggie burgers in mind, but made the bean spread for sandwiches instead). Instead of tofu, I added some eggs.I made this tonight and it was a hit! I used a combination of black, brown, and basmati rice plus quinoa and barley, so it looked nothing like the picture, but it was good. Bonus: I finally (accidentally) figured out how to brown tofu cubes! I had the griddle out on the counter, so I used it to brown the cubed tofu while I did all the other steps. I kept turning them so every side was browned. Genius!
The sauce was so good!Peanut sauce veggie fried rice (https://www.veganricha.com/peanut-sauce-fried-rice/). This is what I came up with to use up a red pepper (bought it with veggie burgers in mind, but made the bean spread for sandwiches instead). Instead of tofu, I added some eggs.I made this tonight and it was a hit! I used a combination of black, brown, and basmati rice plus quinoa and barley, so it looked nothing like the picture, but it was good. Bonus: I finally (accidentally) figured out how to brown tofu cubes! I had the griddle out on the counter, so I used it to brown the cubed tofu while I did all the other steps. I kept turning them so every side was browned. Genius!
The sauce was so good!Peanut sauce veggie fried rice (https://www.veganricha.com/peanut-sauce-fried-rice/). This is what I came up with to use up a red pepper (bought it with veggie burgers in mind, but made the bean spread for sandwiches instead). Instead of tofu, I added some eggs.I made this tonight and it was a hit! I used a combination of black, brown, and basmati rice plus quinoa and barley, so it looked nothing like the picture, but it was good. Bonus: I finally (accidentally) figured out how to brown tofu cubes! I had the griddle out on the counter, so I used it to brown the cubed tofu while I did all the other steps. I kept turning them so every side was browned. Genius!
That’s a great idea for the tofu, I’ll have to try that sometime!
We made this pasta last night: https://cooking.nytimes.com/recipes/1021000-pasta-with-garlicky-spinach-and-buttered-pistachios
I felt like it had a lot of potential, but didn't end up remarkable. It's just missing something. But it was soooo easy that I want to try to figure it out so we can put it in the regular rotation. I'm not a great cook or chef, though, so I don't know what flavor profile I need to add or whatever. Maybe a bold herb, like mint? I'm just not sure that would go with the slight tang of the capers. Or just some spice, like crushed red pepper? It feels like it needs more *flavor* to me, though, not just spice.
Anyway, posting here in case anyone wants to workshop it with me.
We made this pasta last night: https://cooking.nytimes.com/recipes/1021000-pasta-with-garlicky-spinach-and-buttered-pistachios
I felt like it had a lot of potential, but didn't end up remarkable. It's just missing something. But it was soooo easy that I want to try to figure it out so we can put it in the regular rotation. I'm not a great cook or chef, though, so I don't know what flavor profile I need to add or whatever. Maybe a bold herb, like mint? I'm just not sure that would go with the slight tang of the capers. Or just some spice, like crushed red pepper? It feels like it needs more *flavor* to me, though, not just spice.
Anyway, posting here in case anyone wants to workshop it with me.
We made this pasta last night: https://cooking.nytimes.com/recipes/1021000-pasta-with-garlicky-spinach-and-buttered-pistachios
I felt like it had a lot of potential, but didn't end up remarkable. It's just missing something. But it was soooo easy that I want to try to figure it out so we can put it in the regular rotation. I'm not a great cook or chef, though, so I don't know what flavor profile I need to add or whatever. Maybe a bold herb, like mint? I'm just not sure that would go with the slight tang of the capers. Or just some spice, like crushed red pepper? It feels like it needs more *flavor* to me, though, not just spice.
Anyway, posting here in case anyone wants to workshop it with me.
Hmm, from the recipe that sounds like it should be pretty good as-is, but I were looking to spice it up I'd probably start by adding some combo of mushrooms + red pepper flakes + lemon juice/zest.
Hamburger buns were a hit, lentil burger recipe from Bon Apetit not so much. BBQ sauce helped. I like the idea of a veggie burger, so if anyone has recommendations, I'm interested. I only made a half batch of buns, but I still have a bunch left to work with.
Hamburger buns were a hit, lentil burger recipe from Bon Apetit not so much. BBQ sauce helped. I like the idea of a veggie burger, so if anyone has recommendations, I'm interested. I only made a half batch of buns, but I still have a bunch left to work with.
We love these quinoa black bean burgers. Super easy and good texture. I round up on the hot sauce and have always replaced the bread crumbs with oats, as some commenter here suggests. https://www.allrecipes.com/recipe/220661/quinoa-black-bean-burgers/Well, based on this recipe, tonight's version was much better. I didn't have any peppers, so I did a batch of caramelized onions and used about a half cup of those instead. I did double up on the hot sauce and added parsley and black pepper. Because I have zillions of them leftover from an event, I used crushed crackers, which worked fine. The mixture was very thick (possibly because I used scratch cooked black beans), I did not add any egg. I have to say this version was much sticker than yesterday's, so they were easier to cook. I used a glove for my patty-forming hand, which was inspired. It would have been a huge mess otherwise. My meat-eaters were happy, possibly because tonight's side was crinkle-cut sweet potato fries. Seriously, they said it was a definite improvement.
Also, @Dicey , if you have a lot of uncooked lentils to use up, this is one of our favorite ways to prep and eat them: https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ (https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/)
I recommend adding 5 minutes of cook time to the lentils and rice (or cooking all of it ahead of time on the white rice setting on the pressure cooker, if you have one).
Hey, I have two heads of fancy colored cauliflower, one purple and one orange. Any suggestions?
Thanks, I found something there. It calls for currants, which I don't have, but I have dried blueberries/cranberries/golden raisins. One of these should work. Funny, I do have a jar of roasted red peppers on hand, mainly because we don't really like them, but I keep thinking we should.Hey, I have two heads of fancy colored cauliflower, one purple and one orange. Any suggestions?
Do they change color when you cook them? (Frequently purple vegetables will... you can try microwaving a tiny piece of each until "cooked" and see what happens.)
If in doubt, I generally make roast cauliflower salad (think caponata, but with roasted pieces of cauliflower: capers, raisins soaked in red or white wine vinegar, maybe roasted red peppers, of which I keep jars around, parsley, ...). I also like several of the smitten kitchen recipes: https://smittenkitchen.com/recipes/vegetable/cauliflower/ (you may have noticed that this site is a go-to for several of us...)
Also, @Dicey , if you have a lot of uncooked lentils to use up, this is one of our favorite ways to prep and eat them: https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ (https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/)
I recommend adding 5 minutes of cook time to the lentils and rice (or cooking all of it ahead of time on the white rice setting on the pressure cooker, if you have one).
I'm adding this to the menu for the next two weeks, but ... what do you suggest having with it? It looks like a fairly bland (but, hopefully, crunchy on the edges) dish of rice and lentils -- can we add spicy sausages on the side? Or ... ?? what ??
We made this pasta last night: https://cooking.nytimes.com/recipes/1021000-pasta-with-garlicky-spinach-and-buttered-pistachios
I felt like it had a lot of potential, but didn't end up remarkable. It's just missing something. But it was soooo easy that I want to try to figure it out so we can put it in the regular rotation. I'm not a great cook or chef, though, so I don't know what flavor profile I need to add or whatever. Maybe a bold herb, like mint? I'm just not sure that would go with the slight tang of the capers. Or just some spice, like crushed red pepper? It feels like it needs more *flavor* to me, though, not just spice.
Anyway, posting here in case anyone wants to workshop it with me.
I’ve got a Boston Butt in the crockpot, so it will be pulled pork for dinner. With some microwave mac and cheese (so not my usual, but it was on the clearance rack at the store and I got it as an ‘emergency’ side), spinach salad, and maybe some sautéed squash and zucchini.
I’ve got a Boston Butt in the crockpot, so it will be pulled pork for dinner. With some microwave mac and cheese (so not my usual, but it was on the clearance rack at the store and I got it as an ‘emergency’ side), spinach salad, and maybe some sautéed squash and zucchini.
What the frickety frack is a Boston Butt!?
Pork shoulder.I’ve got a Boston Butt in the crockpot, so it will be pulled pork for dinner. With some microwave mac and cheese (so not my usual, but it was on the clearance rack at the store and I got it as an ‘emergency’ side), spinach salad, and maybe some sautéed squash and zucchini.
What the frickety frack is a Boston Butt!?
Pork shoulder.I’ve got a Boston Butt in the crockpot, so it will be pulled pork for dinner. With some microwave mac and cheese (so not my usual, but it was on the clearance rack at the store and I got it as an ‘emergency’ side), spinach salad, and maybe some sautéed squash and zucchini.
What the frickety frack is a Boston Butt!?
"Boston butt, or pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States." - according to Wikipedia
Never heard the term before. Pretty sure that's called pork shoulder here. Mainly cos.. it's a shoulder.
Never heard the term before. Pretty sure that's called pork shoulder here. Mainly cos.. it's a shoulder.
I continue to use the term because it is more descriptive to American butchers than pork shoulder, to make sure I get the cut I want.
I made a batch of corn tortillas and am pressure cooking pinquito beans with cilantro and a bone and fat from a smoked pork shoulder. I'll refry the beans with onions, garlic, peppers, and spices. I have avocado, cabbage, radishes, crumbled feta, and salsa as taco toppings.
Tonight I am venturing outside my comfort zone. I was at grocery store this morning - not a deal to be had on meat. 4 chicken breast - CDN$21! 1lb of lean ground beef - CDN$9! Instead I grabbed a small bag of green lentils. Came home and did a search on what to do with them and found recipe for Mujadara (lentils and rice with caramelized onions) that I am going to try. Wish me luck!
Tonight I am venturing outside my comfort zone. I was at grocery store this morning - not a deal to be had on meat. 4 chicken breast - CDN$21! 1lb of lean ground beef - CDN$9! Instead I grabbed a small bag of green lentils. Came home and did a search on what to do with them and found recipe for Mujadara (lentils and rice with caramelized onions) that I am going to try. Wish me luck!
Yum. Mujadara is fantastic comfort food. The caramelized onions give a ton of flavor.
Tonight I am venturing outside my comfort zone. I was at grocery store this morning - not a deal to be had on meat. 4 chicken breast - CDN$21! 1lb of lean ground beef - CDN$9! Instead I grabbed a small bag of green lentils. Came home and did a search on what to do with them and found recipe for Mujadara (lentils and rice with caramelized onions) that I am going to try. Wish me luck!
Yum. Mujadara is fantastic comfort food. The caramelized onions give a ton of flavor.
Hummus is delicious. I can't live without it now. I use on on sandwiches instead of butter.
Ended up making it today. I think I did everything correct(ish) with the recipe. We really enjoyed it. Had it with pita and humus (my first time trying humus), baba ghanoush, and yogurt on the side. It earned a "smiley face" and will go into the rotation.
The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
Going to try these tonight with falafel, thanks for the recipe :)
After much bitching about what I cook for dinner and there being no snacks in the house and never wanting to eat anything we have in the house, I have put my husband and son in charge of meal planning and grocery shopping for the next two weeks. They already think that the $150 I am giving them as a budget is way more than they are going to need. This is going to be interesting. At least the little one might get a Cub Scout badge out of the deal.Looking forward to these progress reports!
After much bitching about what I cook for dinner and there being no snacks in the house and never wanting to eat anything we have in the house, I have put my husband and son in charge of meal planning and grocery shopping for the next two weeks. They already think that the $150 I am giving them as a budget is way more than they are going to need. This is going to be interesting. At least the little one might get a Cub Scout badge out of the deal.
The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
Going to try these tonight with falafel, thanks for the recipe :)
Oh, would love a report back on what it's like with falafel!
The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.Made this again tonight, because last night we ate the ,leftover patties from the first time I made it. The patties were much meatier after chilling in the fridge for a few days. Today I made a triple batch. These are seriously going into the rotation. I just grilled a little chicken on the side for my carnivores. Thanks, @sui generis!
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
Glad you like them!The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.Made this again tonight, because last night we ate the ,leftover patties from the first time I made it. The patties were much meatier after chilling in the fridge for a few days. Today I made a triple batch. These are seriously going into the rotation. I just grilled a little chicken on the side for my carnivores. Thanks, @sui generis!
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
After much bitching about what I cook for dinner and there being no snacks in the house and never wanting to eat anything we have in the house, I have put my husband and son in charge of meal planning and grocery shopping for the next two weeks. They already think that the $150 I am giving them as a budget is way more than they are going to need. This is going to be interesting. At least the little one might get a Cub Scout badge out of the deal.Looking forward to these progress reports!
After much bitching about what I cook for dinner and there being no snacks in the house and never wanting to eat anything we have in the house, I have put my husband and son in charge of meal planning and grocery shopping for the next two weeks. They already think that the $150 I am giving them as a budget is way more than they are going to need. This is going to be interesting. At least the little one might get a Cub Scout badge out of the deal.Looking forward to these progress reports!
It has not gone well. They've been eating ham sandwiches chicken nuggets. I've been eating large batches of red beans and rice (I'm okay with that). The kiddo has asked three times when I'm going to the grocery store and has been very unhappy with the answer "the usual day."
Here's a go-to I've recently adopted. I do an IP batch of brown rice, one of black rice and one of whole black beans. When cooled, I mix the three together, along with a can or bag of corn, plus any kind of salsa. If I have scallions and/or cilantro to use up, I chop and add to the mix. Then I freeze it in 2-cup portions. This makes a great base for tacos, burritos, nacho bowls, quesadillas, etc. I scored the Hinode Black Rice at the 99 Cents Only Store. When it's gone, I'll use some other long grain rice. Recently, I had some leftover French black lentils and tossed them into a batch, with pleasing results. Surely you could use pinto beans with similar results. Oh, and leftover quinoa works well too. I did try cooking 2 rices and quinoa together in one batch, but it was way too mushy. (It did make a decent vegan patty when grilled, so not a complete loss.)Glad you like them!The couscous cakes are in our regular rotation. Easy and tasty. The first meal DH cooked for me when he invited me over for our 4th or 5th date.Made this again tonight, because last night we ate the ,leftover patties from the first time I made it. The patties were much meatier after chilling in the fridge for a few days. Today I made a triple batch. These are seriously going into the rotation. I just grilled a little chicken on the side for my carnivores. Thanks, @sui generis!
https://www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad
Tonight, we did roasted cauliflower and lentil tacos with a creamy chipotle suace. I like to have a variety of taco recipes to rotate through - black beans (with salsa, sour cream and jack cheese); fish tacos (fried, with creamy chipotle sauce and pico de gallo); and mashed sweet potato with kidney bean mix (with sour cream and cheddar cheese). Always up for learning a new type of veggie taco...maybe there's something out there with pinto beans or like great northern beans or something?
We had dinner with my parents on their patio. They used it as an excuse to grill ribeye steaks (with potatoes and asparagus). I made a lime cheesecake for dessert. Oof. I won’t need to eat again until lunch tomorrow.
Tomorrow is going to be a vegetarian meal.
Had mediocre takeout. Unfortunate since it's my birthday. But, we made this awesome guava cake and I highly recommend. https://cooking.nytimes.com/recipes/1020157-hawaiian-guava-cakeHappy birthday! Good thing we're in the same time zone or I'd have missed it completely.
Here's a go-to I've recently adopted. I do an IP batch of brown rice, one of black rice and one of whole black beans. When cooled, I mix the three together, along with a can or bag of corn, plus any kind of salsa. If I have scallions and/or cilantro to use up, I chop and add to the mix. Then I freeze it in 2-cup portions. This makes a great base for tacos, burritos, nacho bowls, quesadillas, etc. I scored the Hinode Black Rice at the 99 Cents Only Store. When it's gone, I'll use some other long grain rice. Recently, I had some leftover French black lentils and tossed them into a batch, with pleasing results. Surely you could use pinto beans with similar results. Oh, and leftover quinoa works well too. I did try cooking 2 rices and quinoa together in one batch, but it was way too mushy. (It did make a decent vegan patty when grilled, so not a complete loss.)This is a great idea. In fact, today, I am defrosting something similar that I stuck in the freezer two months ago.
Typically, I make big batches of each item and keep some aside from The Big Mix. I'll puree and freeze the rest of the black beans and freeze them separately and do the same with each type of rice. It's satisfying to have the basis for so many meals stacked neatly in the freezer, especially during a heat wave like we're having this week.
Oh, it's lentils night!Have you made the soup before? Good luck with the bread.
I'm making this: https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/
And this: https://www.thefrugalgirl.com/wednesday-baking-cheap-cheap-breadfrench-bread/
It's the first time I've ever made French Bread. Fingers crossed.
First time for both. The soup was amazingly good and there are plenty of leftovers. I suspect it'll be even better in a day or two. I didn't have any butternut squash, but I had a few sweet potatoes, which seemed to work pretty well. They're much easier to peel than butternut squash and probably cheaper, for the win. I also put a whole 16 oz bag of frozen spinach in, because I didn't want to bother with figuring out how to come up with 10 ounces. Too messy. It will definitely be added to the rotation.Oh, it's lentils night!Have you made the soup before? Good luck with the bread.
I'm making this: https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/
And this: https://www.thefrugalgirl.com/wednesday-baking-cheap-cheap-breadfrench-bread/
It's the first time I've ever made French Bread. Fingers crossed.
First time for both. The soup was amazingly good and there are plenty of leftovers. I suspect it'll be even better in a day or two. I didn't have any butternut squash, but I had a few sweet potatoes, which seemed to work pretty well. They're much easier to peel than butternut squash and probably cheaper, for the win. I also put a whole 16 oz bag of frozen spinach in, because I didn't want to bother with figuring out how to come up with 10 ounces. Too messy. It will definitely be added to the rotation.Oh, it's lentils night!Have you made the soup before? Good luck with the bread.
I'm making this: https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/
And this: https://www.thefrugalgirl.com/wednesday-baking-cheap-cheap-breadfrench-bread/
It's the first time I've ever made French Bread. Fingers crossed.
And bread, what bread? Alas, it was gone in a flash. The whole loaf. Don't know how it happened :-)
We are having egg roll in a bowl, and I need to find a way to use up the parsley that's taken over the garden. I'm probably going to make a big batch of parsley pesto & stick it in the freezer.What does parsley taste like to you?
Our mint got knocked over yesterday, when we had a tree trimming service over, so we'll be "forced" to use it up today. I'm thinking mojitos. It will be hard, but waste not, want not. I'll also likely dry the rest.
Today was Taco Tuesday. Tomorrow will be too. Possibly even the next day. I have a lot of tomatoes to use up.
Duh. That's the green and red bits in the tacos. I make a mix of shredded cabbage, lettuce, cilantro, jalapeno, and lime juice and use it to top all possible taco variations. Tonight was Taco Bowls, for the win.Today was Taco Tuesday. Tomorrow will be too. Possibly even the next day. I have a lot of tomatoes to use up.
This is hysterical. Have you considered salads?
I cobbled together a dish of cooked soba, fried tofu, snap peas and various other veggies, and a sauce made of .. mostly stuff from various jars in the fridge door. Which now contains some empty space, phew! Also quick-pickled turnips.
I have a Zoom meeting at 7 pm. I think husband is planning to make fried rice with rotisserie chicken and whatever vegetables are in surplus in the fridge.
Tomorrow, I might try a jackfruit recipe, pulled pork style. Husband recently ate a sandwich with jackfruit "meat" and was weirded out by how good it was, so I bought a quarter fruit to try it.
Chinese stir-fried vermicelli & eggplant w/tofu
..trying out a few new recipes
I have a Zoom meeting at 7 pm. I think husband is planning to make fried rice with rotisserie chicken and whatever vegetables are in surplus in the fridge.
Tomorrow, I might try a jackfruit recipe, pulled pork style. Husband recently ate a sandwich with jackfruit "meat" and was weirded out by how good it was, so I bought a quarter fruit to try it.
I love jackfruit in a curry... never prepared myself but had it in Asia multiple times.
Really nice weather today, so I think we'll make pudgy pies outside over the fire.
The smitten kitchen lentil, potato, and cornichon salad, made un-vegetarian with the addition of some chicken andouille. Green salad (I can't pick our lettuce fast enough right now), and some socca, because it didn't look like we'd have enough to eat.
The smitten kitchen lentil, potato, and cornichon salad, made un-vegetarian with the addition of some chicken andouille. Green salad (I can't pick our lettuce fast enough right now), and some socca, because it didn't look like we'd have enough to eat.
This salad? https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/ (https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/)
That looks great, and I was looking for a lentil dish for tomorrow’s dinner. I think we have (or can easily substitute) everything but the capers.
We are having egg roll in a bowl, and I need to find a way to use up the parsley that's taken over the garden. I'm probably going to make a big batch of parsley pesto & stick it in the freezer.What does parsley taste like to you?
Our mint got knocked over yesterday, when we had a tree trimming service over, so we'll be "forced" to use it up today. I'm thinking mojitos. It will be hard, but waste not, want not. I'll also likely dry the rest.
To me it tastes like grass clippings and I can’t fathom why anyone would put it in their food. Which makes me wonder if it is like cilantro, where it tastes different to some people.
Okay, okay, it tastes just like my grass clippings smell. :) I should ask my baby; he tries to eat grass clippings at every opportunity.We are having egg roll in a bowl, and I need to find a way to use up the parsley that's taken over the garden. I'm probably going to make a big batch of parsley pesto & stick it in the freezer.What does parsley taste like to you?
Our mint got knocked over yesterday, when we had a tree trimming service over, so we'll be "forced" to use it up today. I'm thinking mojitos. It will be hard, but waste not, want not. I'll also likely dry the rest.
To me it tastes like grass clippings and I can’t fathom why anyone would put it in their food. Which makes me wonder if it is like cilantro, where it tastes different to some people.
@ysette9 - well, I don't often eat grass clippings .. ;-) I think it tastes a bit peppery. In the pesto, it's combined with lemon, garlic, & pepper & it has a tangy savory taste that is quite good. I also don't love it raw & wouldn't just pile it on my food.
The smitten kitchen lentil, potato, and cornichon salad, made un-vegetarian with the addition of some chicken andouille. Green salad (I can't pick our lettuce fast enough right now), and some socca, because it didn't look like we'd have enough to eat.
This salad? https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/ (https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/)
That looks great, and I was looking for a lentil dish for tomorrow’s dinner. I think we have (or can easily substitute) everything but the capers.
Yep. I find it needs more dressing (in general) and more olive oil, specifically. If possible, use something tasty.
I keep bottles of capers, cornichons (my kids eat them on PB sandwiches, the weirdos), olives, marinated red peppers and artichokes hiding in the pantry for salads like this one: you can substitute anything briny or spicy for the capers. It's just to have a burst of something that's not heavy like the potatoes and lentils. (herbs would work, too. Or, i dunno, feta?)
Pork shoulder that was slow roasted over charcoal, fresh peas in a lemon-mint vinaigrette, green salad, and baked sweet potatoes.
you can sear things in an instant pot? how much sear are we talking?
@Dicey - have you tried baked risotto? It's hands off (e.g. no stove prep time) & all in the oven. I follow the based of this recipe (https://www.myrecipes.com/recipe/oven-chicken-risotto) & then change the mix ins based on what I have available.Oh, that looks yummy! Risotto is one of my go-to dishes for hot weather. I like that it can be done on the stove when I don't feel like firing up the oven. It's also good hot or cold. We're at the beginning of a heat wave, so I'll file this recipe for when/if it cools down. I bought a big container of sushi rice (shhh - at an estate sale), which should also work well in this recipe, because Sir Google taught me that sushi rice is short-grained rice.
We are almost done with leftovers, so tonight will be steak salads. Hopefully with peach/mozzarella salad on the side, if my calls wrap up early enough.
Tacos with salad and refried black beans. Always a winner and so easy.We had tacos last night, so of course tonight was burrito night. Love it when I can prep once and eat twice!
Lentil sloppy joes and spicy sweet potato friesShout out to lentils!
Lentil sloppy joes and spicy sweet potato friesShout out to lentils!
I made dal again. Start the lentils, heat the spices in olive oil, add chopped onion, garlic and ginger, strain lentils partly, then combine and finish with lemon juice and salt, and a scoop of cottage cheese.
Super good! Probably the most underused food in the West.
Lentil sloppy joes and spicy sweet potato friesShout out to lentils!
I made dal again. Start the lentils, heat the spices in olive oil, add chopped onion, garlic and ginger, strain lentils partly, then combine and finish with lemon juice and salt, and a scoop of cottage cheese.
Super good! Probably the most underused food in the West.
MY homemade lentil soup
MY homemade pea soup
MY homemade bean soup
I like all three and cook them frequently.
Lentil sloppy joes and spicy sweet potato friesShout out to lentils!
I made dal again. Start the lentils, heat the spices in olive oil, add chopped onion, garlic and ginger, strain lentils partly, then combine and finish with lemon juice and salt, and a scoop of cottage cheese.
Super good! Probably the most underused food in the West.
It's hot so we will have cold cereal for dinner and ice cream for dessert.
shredded wheat w/ blackberries
vanilla ice cream w/ chocolate chips
We put the milk and cereal bowls in the freezer so they're very cold.
Crockpot carnitas nachos
crab cakes, chopped salad, and leftover pasta.As I scanned the comments, preparing to post aa apres-dinner report, my eyes and brain caught these two posts and conflated them to "Crackpot Carnitas". Apparently even my brain has wonky autocorrect now. Sounds delicious, doesn't it?
Costco Roast Chicken and Kirkland Normandy Veggies. Yum Yum
Take out pizza and tequila
ETA: Oops, just realized this doesn't count because I'm not making anything. Maybe I'll throw a side salad together from the garden.
Paprika chicken with chickpeas (https://www.simplyrecipes.com/recipes/paprika_chicken_with_chickpeas/) - new recipe and it’s a keeper. Served with roasted broccoli and rice.
I was lucky to find it at the store this week - they were out in every brand a few weeks ago.Paprika chicken with chickpeas (https://www.simplyrecipes.com/recipes/paprika_chicken_with_chickpeas/) - new recipe and it’s a keeper. Served with roasted broccoli and rice.
This looks delicious! We love smoked paprika.
Ate out for the first time in months. It is my daughter's 21st birthday in a months time, but she will be in quarantine in another state by then. So we took her out for dinner to sky high at Mt Dandenong, with a fantastic view and had a slightly expensive meal, but worth every cent.
@OtherJen - that salad looks great!
Poor man's stroganoff using leftover meatloaf chopped up in sauce over egg noodles. side of fresh green beans.
pivoted to make salmon cakes, a couscous salad (lots of veg, cumin-lime-curry vinaigrette, gold raisins, cashews) and a chopped salad.
Tomorrow we're having this: https://smittenkitchen.com/2020/06/smashed-potatoes-with-sweet-corn-relish/ I made the relish over the weekend.
pivoted to make salmon cakes, a couscous salad (lots of veg, cumin-lime-curry vinaigrette, gold raisins, cashews) and a chopped salad.
Tomorrow we're having this: https://smittenkitchen.com/2020/06/smashed-potatoes-with-sweet-corn-relish/ I made the relish over the weekend.
Returning to say it was ... OK. I think I failed on the potatoes (they weren't cooked enough to smash and not crumble) so I sliced them and fried them. The relish was delicious, and we had burgers with it, because I figured (correctly) that even about 2X the recipe wasn't going to be enough. With the burgers, it was about right. Sort of a pain, though.
I'm making a version of this crispy tofu with blistered snap peas (https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas?action=click&module=Collection%20Page%20Recipe%20Card®ion=Our%2010%20Most%20Popular%20Recipes%20Right%20Now&pgType=collection&rank=1) since I have a good harvest of snap peas and some tofu already marinating. Instead of cashews and coconut milk, I'm thinking more of a peanut sauce. It will be served over zucchini noodles because the zucchini onslaught is officially underway.
@sui generis - we have the same unending supply of mint, so do report back on the recipe
Last night we had burgers, hot dogs & potato salad leftover from the 4th of July.
Tonight is going to be a Thai curry chicken vegetable dish. Either over zoodles, to use up a zucchini from the garden, or perhaps with snap peas.
@sui generis - we have the same unending supply of mint, so do report back on the recipe
Last night we had burgers, hot dogs & potato salad leftover from the 4th of July.
Tonight is going to be a Thai curry chicken vegetable dish. Either over zoodles, to use up a zucchini from the garden, or perhaps with snap peas.
It was pretty good! My problem was that I usually only cook from a specific recipe, so not having exact measurements means I'll have to continue experimenting to find the right amounts. I put far too little of...just about everything...because I was tasting the "sauce" before I added the pasta, and once the pasta was in, it became clear there was far too little mint and salt especially. I must have put in at least 3T of chopped mint, and it could use plenty more, so it's a good way to use it up!
I'm making a version of this crispy tofu with blistered snap peas (https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas?action=click&module=Collection%20Page%20Recipe%20Card®ion=Our%2010%20Most%20Popular%20Recipes%20Right%20Now&pgType=collection&rank=1) since I have a good harvest of snap peas and some tofu already marinating. Instead of cashews and coconut milk, I'm thinking more of a peanut sauce. It will be served over zucchini noodles because the zucchini onslaught is officially underway.
Yum! All of this sounds good.
@sui generis - we have the same unending supply of mint, so do report back on the recipeWe had that last night.
Last night we had burgers, hot dogs & potato salad leftover from the 4th of July.
Tonight is going to be a Thai curry chicken vegetable dish. Either over zoodles, to use up a zucchini from the garden, or perhaps with snap peas.
Beans and rice, because I can cook everything in the pressure cooker. It's stupid hot and humid here.
If I can convince husband to fire up the charcoal tomorrow, maybe we'll have turkey burgers. I have some small red potatoes that I could pop in the pressure cooker for potato salad, and loads of veggies.
Beans and rice, because I can cook everything in the pressure cooker. It's stupid hot and humid here.
If I can convince husband to fire up the charcoal tomorrow, maybe we'll have turkey burgers. I have some small red potatoes that I could pop in the pressure cooker for potato salad, and loads of veggies.
Nope, we had a stir-fry of marinated tofu and various veggies, including the last of the scallions and bok choy from the CSA share, over rice. We'll do the turkey burgers tonight with green salad and air-fried potatoes.
Beans and rice, because I can cook everything in the pressure cooker. It's stupid hot and humid here.
If I can convince husband to fire up the charcoal tomorrow, maybe we'll have turkey burgers. I have some small red potatoes that I could pop in the pressure cooker for potato salad, and loads of veggies.
Nope, we had a stir-fry of marinated tofu and various veggies, including the last of the scallions and bok choy from the CSA share, over rice. We'll do the turkey burgers tonight with green salad and air-fried potatoes.
They don't grill well, but Ottolenghi's turkey and zucchini burgers are really good (and sneak some vegetables inside, for bonus veggie servings):search "yotam ottolenghi turkey zucchini burgers". Extra bonus -- they use up some mint!
We tried the Smitten Kitchen stuck-pot-rice-and-lentils thing again, and I managed to burn the bottom (and thus get a whole lot of crunchy bits, although they had to be chipped out rather than being an even layer) with a little chicken andouille sausage, there first fresh corn and tomatoes of the year, and some grilled peppers (I had a farm drop off yesterday, so we ate the better looking tomatoes and the corn, and grilled all the non-bell peppers).
We're still in the process of eating a collection of random things we brought back from our vacation house. Tonight will be the following assortment:Your post vacation house eating is what I call "Thursday".
-Salmon (x1)
-Taco bake (x1)
-Burgers (x2)
All served with salad & watermelon
I was inspired by the snap pea ideas, so roasted them yesterday and then sprinkled a bit of parmesan cheese on at the end. Very good, but could have used a few more minutes in the oven. Will try again.
What the hell? I only buy cauliflower at the 99 Cent Only Store. I've purchased white, orange and purple this quarter, plus an occasional hybrid that I think is a broccoli/cauliflower combo. SEVEN dollars? Eeks! Boy am I sheltered.
What the hell? I only buy cauliflower at the 99 Cent Only Store. I've purchased white, orange and purple this quarter, plus an occasional hybrid that I think is a broccoli/cauliflower combo. SEVEN dollars? Eeks! Boy am I sheltered.
Same here. I live in the cold, frozen north, where there are no locally grown crops for 6 months out of the year, and I’ve never paid anything close to $7 for a head of cauliflower. Maybe $3 in winter (even at Aldi), and it’s worth it because it’s so delicious when roasted. Definitely $7. Yikes. Regional grocery prices are nuts.
---still trying to use up all the veg from our garden & CSA box and another one is coming tonight!
---still trying to use up all the veg from our garden & CSA box and another one is coming tonight!
That's going to be us this weekend! Our CSA farm already warned about an excess of zucchini in today's Facebook post.
What the hell? I only buy cauliflower at the 99 Cent Only Store. I've purchased white, orange and purple this quarter, plus an occasional hybrid that I think is a broccoli/cauliflower combo. SEVEN dollars? Eeks! Boy am I sheltered.
Same here. I live in the cold, frozen north, where there are no locally grown crops for 6 months out of the year, and I’ve never paid anything close to $7 for a head of cauliflower. Maybe $3 in winter (even at Aldi), and it’s worth it because it’s so delicious when roasted. Definitely $7. Yikes. Regional grocery prices are nuts.
Cauliflower is a 'splurge' for me..and costs around $6-8 here where I live (no big chain stores)
We're trying a new pasta suggestion - fettucine with a sauce made from ricotta, a handful of mint, a shallot and some lemon juice and EVOO. S&P + crushed red pepper as well. So easy, it could make it into our rotation, especially since we have unending supplies of mint in our garden.
We're trying a new pasta suggestion - fettucine with a sauce made from ricotta, a handful of mint, a shallot and some lemon juice and EVOO. S&P + crushed red pepper as well. So easy, it could make it into our rotation, especially since we have unending supplies of mint in our garden.
Sounds awesome - will give this pasta sauce a try as soon as I have a stove again.
No stove no oven - hopefully, the replacement will arrive by the end of the month.
I'm roasting a spatchcocked chicken with homegrown carrots underneath it. Chicken is rubbed with lots of garlic sauce and tarragon, then adorned with thin lemon slices and a generous showering of Aleppo pepper. On the side, jicama pickleback slaw with some daikon, snow peas, red pepper, carrot and shredded cabbage thrown in for color and texture.
We got beets, kohlrabi, and fennel bulbs in our CSA box this week, so trying to think of something to do with these. Maybe a soup recipe? If all else fails we can just roast 'em all, probably on the grill to avoid heating up the house.
Dinner tonight - is a twist on a nicoise salad:
Bed of greens and a layer of barley/whole red lentil mix then topped with green beans, potatoes, tomatoes, and canned tuna.
The beef larb came out sooo good. Quick and easy, chopping up the veggies while the beef cooked, added in kelp noodles, and then tossed in the raw dressed veggies and it was all good to go.
Tomorrow I think I'll make zucchini "crab" cakes because I have zucs piling up like cordwood, and my pound of Old Bay arrived (apparently there was a shortage(?) and I couldn't find any locally). I'll do a dill sour cream to drizzle on them, and blistered sugar snap peas on the side.
Tonight’s dinner will include this recipe for crisped chickpeas with herbs and garlic yogurt (https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/), over sautéed zucchini as recommended. I might also make a small batch of stuck-pot rice with lentils and yogurt (https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/).
Tonight’s dinner will include this recipe for crisped chickpeas with herbs and garlic yogurt (https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/), over sautéed zucchini as recommended. I might also make a small batch of stuck-pot rice with lentils and yogurt (https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/).
This sounds fabulous @OtherJen - did it turn out?
Dinner tonight - is a twist on a nicoise salad:
Bed of greens and a layer of barley/whole red lentil mix then topped with green beans, potatoes, tomatoes, and canned tuna.
May I just say how much, this time of year, I love dinners that are "the idea of a nicoise salad"?
Standard (potatoes, green beans, tomatoes, olives, capers, anchovies, tuna, hard boiled eggs, homemade basil/parsley vinagrette)
"German" (potatoes, cooked cabbage, sliced grilled sausage, capers, , maybe eggs, sourkruat, apple cider vinaigrette)
"beef" (potatoes, cooked green veg, tomatoes, something pickled, hb eggs, probably homemade green goddess dressing)
Obviously, I like potatoes, but that's not a limitation: something starchy, something green and cooked, some other vegetables, something pickled, some kind of protein, some dressing. Everything's served in one giant bowl, and it's all delicious. Most of it isn't hot, but it needn't be cold -- I can cook the eggs/potatoes/vegetables earlier in the day, dress them, and they can hang out for dinner.
Tonight’s dinner will include this recipe for crisped chickpeas with herbs and garlic yogurt (https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/), over sautéed zucchini as recommended. I might also make a small batch of stuck-pot rice with lentils and yogurt (https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/).
This sounds fabulous @OtherJen - did it turn out?
I'll let you know! It's my plan for this evening.
Edit: this dinner was really good! Exactly what I wanted.
@turketron , you're welcome! It popped up on Facebook and I know that many people in N. America currently have a glut of summer squash.
@turketron , you're welcome! It popped up on Facebook and I know that many people in N. America currently have a glut of summer squash.
If you're looking for another zucchini/summer squash recipe, these are really tasty: https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt
We made them last week and are planning on making them again tonight, but this time we're going to try baking them in the oven, which was suggested in some of the reviews as working pretty well.
@turketron , you're welcome! It popped up on Facebook and I know that many people in N. America currently have a glut of summer squash.
If you're looking for another zucchini/summer squash recipe, these are really tasty: https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt
We made them last week and are planning on making them again tonight, but this time we're going to try baking them in the oven, which was suggested in some of the reviews as working pretty well.
wow this looks really good. Will need to get some red lentils.
If you're looking for another zucchini/summer squash recipe, these are really tasty: https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt
We made them last week and are planning on making them again tonight, but this time we're going to try baking them in the oven, which was suggested in some of the reviews as working pretty well.
wow this looks really good. Will need to get some red lentils.
Seconded. I love zucchini fritters but never thought to include lentils. Definitely saving this one. Thanks, @turketron !
I made kale chips for the first time today... yummy! I made a little different than the recipe but used only kale, a little butter flavored cooking spray, and popcorn salt.I love kale chips! I'm missing my CSA boxes and farmer's market trips this year. Maybe I should see what the kale at the grocery store looks like this week.
Last night, Panzanella (bread salad) and broiled garlicky chicken thighs.
Tonight, spaghetti and meatballs with a salad.
I tried two new Budget Byte recipes tonight.
This one (with balsamic vinegar instead) was excellent : https://www.budgetbytes.com/super-fresh-cucmber-salad/
This was pretty decent : https://www.budgetbytes.com/beef-cabbage-stir-fry/
I tried two new Budget Byte recipes tonight.
This one (with balsamic vinegar instead) was excellent : https://www.budgetbytes.com/super-fresh-cucmber-salad/
This was pretty decent : https://www.budgetbytes.com/beef-cabbage-stir-fry/
I thought the beef cabbage stir-fry tasted even better with shredded chicken. Last time I made it, I used rotisserie chicken meat.
Boiled some bowtie pasta then cut up some chicken from whole chicken i boiled last night in it along with some white spaghetti sauce, salt pepper parmesan and jalapeños on top
Boiled some bowtie pasta then cut up some chicken from whole chicken i boiled last night in it along with some white spaghetti sauce, salt pepper parmesan and jalapeños on top
What is white spaghetti sauce? Like a cheesy alfredo type thing?
Boiled some bowtie pasta then cut up some chicken from whole chicken i boiled last night in it along with some white spaghetti sauce, salt pepper parmesan and jalapeños on top
What is white spaghetti sauce? Like a cheesy alfredo type thing?
Yep alfredo! Quite gross with a lingering aftertaste tbh but there's no way i'm going to not eat something i've purchased just because it's quite gross with a lingering aftertaste. I'll just wait the four hours till it's time to brush and use the eensy dollop of toothpaste to bring the world back to right..
Boiled some bowtie pasta then cut up some chicken from whole chicken i boiled last night in it along with some white spaghetti sauce, salt pepper parmesan and jalapeños on top
What is white spaghetti sauce? Like a cheesy alfredo type thing?
Yep alfredo! Quite gross with a lingering aftertaste tbh but there's no way i'm going to not eat something i've purchased just because it's quite gross with a lingering aftertaste. I'll just wait the four hours till it's time to brush and use the eensy dollop of toothpaste to bring the world back to right..
Um....yuck? I wouldn't eat something quite gross with a lingering aftertaste. Still, at least you have the everlasting toothpaste tube. You could just brush right away and remove lingering aftertaste, you know.......
This may have been mentioned in here before, but the Maesri brand of Thai curry paste is spectacular. We've been muddling along with Thai Kitchen and just recently bought a sample pack of cans of the Maesri on Amazon. WOW. Made it last night - 1 can of paste to 1 can of coconut milk. Made the most delicious curry, with plenty for our lunch today (there are just 2 of us). So delicious I had to grab the can out of recycling to take a photo for friends. I dreamed about it last night.
Worth seeking out. Maesri brand. Just an FYI.
This may have been mentioned in here before, but the Maesri brand of Thai curry paste is spectacular. We've been muddling along with Thai Kitchen and just recently bought a sample pack of cans of the Maesri on Amazon. WOW. Made it last night - 1 can of paste to 1 can of coconut milk. Made the most delicious curry, with plenty for our lunch today (there are just 2 of us). So delicious I had to grab the can out of recycling to take a photo for friends. I dreamed about it last night.
Worth seeking out. Maesri brand. Just an FYI.
Was it their red curry paste? I believe we've used that before and it's quite good.
In the past we've made both red and yellow curry paste from scratch, but found that the red is kind of a hassle and not any better/cheaper than what you can buy. On the other hand, yellow is great and easy to make a big batch and freeze in smaller portions. We've used this recipe with great results: https://pinchofyum.com/easy-homemade-yellow-curry-paste
Apparently I am unknowingly following in @OtherJen 's footsteps -- I was planning to make a nicoise salad last night but the weather cooled off a bit and I made chili. (Also, what did you think of the turkey and zuke patties?)
The salad will be this evening: boiled potatoes, eggs, and green beans (added to the pot in that order, with a timer on the eggs), fresh tomatoes, capers, anchovies, canned tuna. I just picked a bunch of basil from the garden that was thinking about starting to bolt, so it'll be a basil-y vinaigrette on top. (I love that I can throw fresh herbs, stems and all, into a pyrex cup with some oil and vinegar and my stick blender will grind everything smooth.)
Lubia polo (Persian dish of rice, ground beef, green beans & lots of flavor. Cinnamon! Saffron!) It's delicious
Broccoli and tofu stir-fry with peanut sauce. Probably over rice.
Broccoli and tofu stir-fry with peanut sauce. Probably over rice.
<snerk> us too -- we have broccoli to use up, and I just found a bottle of Thai Peanut Sauce lurking in the pantry.
Yummy. That sounds delish.Broccoli and tofu stir-fry with peanut sauce. Probably over rice.
<snerk> us too -- we have broccoli to use up, and I just found a bottle of Thai Peanut Sauce lurking in the pantry.
It's like a freaky Jen mind-meld this week.
I’m in a food rut. Recovered from covid and was so happy to have my taste back that I splurged on take out only to be hit by food poisoning. Tomorrow is grocery day and I have no idea what to buy because nothing sounds good. What do you all make when you’re recovering and just not that into food?
(P.S. I’m turned off of pork right now because it was bbq that did me in)
I’m in a food rut. Recovered from covid and was so happy to have my taste back that I splurged on take out only to be hit by food poisoning. Tomorrow is grocery day and I have no idea what to buy because nothing sounds good. What do you all make when you’re recovering and just not that into food?
(P.S. I’m turned off of pork right now because it was bbq that did me in)
I made kale chips for the first time today... yummy! I made a little different than the recipe but used only kale, a little butter flavored cooking spray, and popcorn salt.I love kale chips--I make mine w/olive oil, garlic powder, onion powder, nutritional yeast, paprika and a bit of salt--we eat heaps of them around here!
Making this version of a saag paneer w/ feta to go alongside our indian leftovers..
--instead of spinach, I used arugula/mesclun mix & lettuce to use up garden greens--which means the flavour is always different but usually we like it :)
https://www.thekitchn.com/saag-feta-indianish-22956242
Making this version of a saag paneer w/ feta to go alongside our indian leftovers..
--instead of spinach, I used arugula/mesclun mix & lettuce to use up garden greens--which means the flavour is always different but usually we like it :)
https://www.thekitchn.com/saag-feta-indianish-22956242
I love Priya's recipes, and her cookbook is great. Haven't made the saag feta yet but it's on my list!
Making this version of a saag paneer w/ feta to go alongside our indian leftovers..
--instead of spinach, I used arugula/mesclun mix & lettuce to use up garden greens--which means the flavour is always different but usually we like it :)
https://www.thekitchn.com/saag-feta-indianish-22956242
I love Priya's recipes, and her cookbook is great. Haven't made the saag feta yet but it's on my list!
Saag feta sounds amazing. Thanks for the suggestion!
We had grilled kielbasa and a giant baked zucchini fritter (https://www.washingtonpost.com/recipes/big-zucchini-pancake-yogurt-feta-sauce/17137/).
I'm working the polls tomorrow, so dinner will be whatever husband manages to scrounge up. Or he'll eat the leftover rice with eggs and kimchi and I'll eat the delightful looking gluten-free Cornish pasty I found at the local/natural foods grocer when I get home. (Kinda hoping for the second option, not gonna lie.)
We had grilled kielbasa and a giant baked zucchini fritter (https://www.washingtonpost.com/recipes/big-zucchini-pancake-yogurt-feta-sauce/17137/).
I'm working the polls tomorrow, so dinner will be whatever husband manages to scrounge up. Or he'll eat the leftover rice with eggs and kimchi and I'll eat the delightful looking gluten-free Cornish pasty I found at the local/natural foods grocer when I get home. (Kinda hoping for the second option, not gonna lie.)
Around here that would never work, without a really big note stuck to the pasty saying "DO NOT EAT!!! THIS IS FOR MOM!"
And even then...
We had cauliflower and black bean tacos last night, which were delicious. The cauliflower is roasted with turmeric, paprika, cumin, and red pepper flakes. We also had saved a couple of ripe avocados, and had sour cream and the last of the fresh cilantro.
Big spinach salads with Costco rotisserie chicken, feta, local cherry tomatoes and scallions, and lime basil–lemon vinaigrette.
falafel waffles, skillet flatbreads, garden veggies( peppers kale cucumbers cherry tomatoes)
Last night I had leftover lasagna too with a garden tomato chopped up on the side with mayo over some lettuce!
Last night I had leftover lasagna too with a garden tomato chopped up on the side with mayo over some lettuce!
How do you make your lasagne? I can't be arsed making a bechamel sauce, so I just do a couple layers of mashed, seasoned, cheesy kumara (sweet potato) in between the meat. Gives it that same cheesy luscious thing, but with an extra veg and a bit more ballast.
Last night I had leftover lasagna too with a garden tomato chopped up on the side with mayo over some lettuce!
How do you make your lasagne? I can't be arsed making a bechamel sauce, so I just do a couple layers of mashed, seasoned, cheesy kumara (sweet potato) in between the meat. Gives it that same cheesy luscious thing, but with an extra veg and a bit more ballast.
I used this recipe for the sauce. https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
I think I doubled the recipe and at the end it was a little watery so I added 6 oz tomato paste. Sometimes I add diced tomatoes to it. After it is cooked add herbs, Italian spices. (I add crushed red pepper (teaspoon) for some zing).
32 oz container Ricotta mixed with one egg, set aside.
Ground meat, maybe a lb. or more browned, drained of grease.
Sauté onion & peppers. Sliced mushrooms if you like.
Add meat, peppers, onions, mushrooms back to sauce.
Starting with a little sauce on the bottom of the casserole dish (9" X 13") place dry lasagna noodles layered (maybe 4-5) add more sauce (generous), shredded mozzarella and 6 large scoops of ricotta placed evenly and mashed down, baby spinach/fresh basil leaves if you like.
Start second layer and third if you have room.
Be very generous with the sauce because the noodles will suck up all the moisture. You can partially cook the noodles or even soak for a short time in warm water.
Last night a chorizo-vegetable casserole made by grabbing random ingredients from the fridge after a hectic work day. Actually came out delicious, and I just used the leftovers as filling for an omelette.
Tonight will be a super-sophisticate meal of dogs and tots. I mean, they are Polish sausages from grassfed beef, and we'll have some collards from the garden as a side veg, but keeping it basic. And there is some homemade ranch in the fridge that we shall dunk those air fried tots into.
falafel waffles, skillet flatbreads, garden veggies( peppers kale cucumbers cherry tomatoes)
Care to share the recipe?
Roasted a chicken tonight. I put butter and thin lemon slices under the skin of the breasts, stuffed the cavity with half an onion and a couple more lemon slices, then rubbed the outside with more butter, a generous coating of garlic sauce, red salt, Aleppo pepper and tarragon. Baked it covered for the first half hour and then took the lid off to let it finish. Came out super moist and flavorful, with cracking crisp skin. So yum. Big salads to go with it.
We're grilling Impossible Burgers
roasted garlic Parmesan cauliflower (https://www.crunchycreamysweet.com/roasted-garlic-parmesan-cauliflower/#wprm-recipe-container-20854).
Steak with cauliflower and roasted sweet potatoes. I might try that recipe for garlic parmesan cauliflower, but without the breadcrumbs because that's not something I keep on hand.
Steak with cauliflower and roasted sweet potatoes. I might try that recipe for garlic parmesan cauliflower, but without the breadcrumbs because that's not something I keep on hand.
I feel like it would work better with mostly parmesan and maybe a bit of flour (and the butter, of course). It was a good way to use up the pack of gluten-free bread crumbs that I found in the cupboard, but they definitely weren't necessary.
Steak with cauliflower and roasted sweet potatoes. I might try that recipe for garlic parmesan cauliflower, but without the breadcrumbs because that's not something I keep on hand.
I feel like it would work better with mostly parmesan and maybe a bit of flour (and the butter, of course). It was a good way to use up the pack of gluten-free bread crumbs that I found in the cupboard, but they definitely weren't necessary.
It was tasty with just the parm, butter (halved, since I wasn't using it for dipping though it was probably still a little too much), and garlic. The cheese added a nice crispiness.
Butternut squash are coming in so we made Inner Warmth Peanut Stew (https://www.epicurious.com/recipes/member/views/the-great-dane-inner-warmth-peanut-stew-1236084), a classic from a local brewpub here that my family's been making for years, my aunt originally got the recipe from the cook in the 90s before it was published online. Our version uses a habanero for some heat but today we only had jalapeños so we used a couple of those instead. Made about 8 servings worth, and froze probably 4.
Butternut squash are coming in so we made Inner Warmth Peanut Stew (https://www.epicurious.com/recipes/member/views/the-great-dane-inner-warmth-peanut-stew-1236084), a classic from a local brewpub here that my family's been making for years, my aunt originally got the recipe from the cook in the 90s before it was published online. Our version uses a habanero for some heat but today we only had jalapeños so we used a couple of those instead. Made about 8 servings worth, and froze probably 4.
Yum, this sounds delicious!
King crab I bought at Costco. Have not had it in years and am really looking forward to it! Extremely decadent and not frugal at all. But sometimes it is fun to splurge!
I think tonight will be chili. It's a tasty excuse to use up a 1/2-lb of ground beef, a small eggplant, some delicata squash, a handful of mushrooms, and a few of our excess peppers before they wilt or rot. It's also an experiment to determine whether husband will eat eggplant in a form other than baba ganoush. It would be great if I could use small-diced bits in soups and stews.
I think tonight will be chili. It's a tasty excuse to use up a 1/2-lb of ground beef, a small eggplant, some delicata squash, a handful of mushrooms, and a few of our excess peppers before they wilt or rot. It's also an experiment to determine whether husband will eat eggplant in a form other than baba ganoush. It would be great if I could use small-diced bits in soups and stews.
Just found out my cholesterol is a bit high so in searching for some recipes I made this last night. Only change I made was cut beef to 1lb. It got devoured in one sitting. All 3 kids home liked it and thats unusual.
https://www.momontimeout.com/heart-healthy-slow-cookerchili/
I think tonight will be chili. It's a tasty excuse to use up a 1/2-lb of ground beef, a small eggplant, some delicata squash, a handful of mushrooms, and a few of our excess peppers before they wilt or rot. It's also an experiment to determine whether husband will eat eggplant in a form other than baba ganoush. It would be great if I could use small-diced bits in soups and stews.
I think tonight will be chili. It's a tasty excuse to use up a 1/2-lb of ground beef, a small eggplant, some delicata squash, a handful of mushrooms, and a few of our excess peppers before they wilt or rot. It's also an experiment to determine whether husband will eat eggplant in a form other than baba ganoush. It would be great if I could use small-diced bits in soups and stews.
The experiment was successful. Husband had no problem with the eggplant (I’m not sure whether he even knew it was there). I’v saving that trick for the next time we get an eggplant in our CSA share or Hungry Harvest box.
I think tonight will be chili. It's a tasty excuse to use up a 1/2-lb of ground beef, a small eggplant, some delicata squash, a handful of mushrooms, and a few of our excess peppers before they wilt or rot. It's also an experiment to determine whether husband will eat eggplant in a form other than baba ganoush. It would be great if I could use small-diced bits in soups and stews.
The experiment was successful. Husband had no problem with the eggplant (I’m not sure whether he even knew it was there). I’v saving that trick for the next time we get an eggplant in our CSA share or Hungry Harvest box.
Not sure if this is too eggplant-y, but it mostly tastes like sausage: https://smittenkitchen.com/2019/09/stuffed-eggplant-parmesan/
Hey, fruit, nuts -- sounds like close to a balanced dinner to me!
I made turkey tetrazzini for the first time. Tomorrow I'm planning on shepherd's pie with (decadently) double the ground lamb.
Tonight we decided to celebrate the fact that I've cooked the last 580 or so meals by ordering out for BBQ.
Tonight we decided to celebrate the fact that I've cooked the last 580 or so meals by ordering out for BBQ. The order's placed (the restaurant has been known to run out of meat...) and I'll probably supplement with a salad, and perhaps a dessert. Hmm, and some toast or rolls: I just realized that I think we ordered meat (and sides) without bread.
Maybe also potato salad?
Tonight we decided to celebrate the fact that I've cooked the last 580 or so meals by ordering out for BBQ. The order's placed (the restaurant has been known to run out of meat...) and I'll probably supplement with a salad, and perhaps a dessert. Hmm, and some toast or rolls: I just realized that I think we ordered meat (and sides) without bread.
Maybe also potato salad?
The BBQ places by us always have good potato salad, so I hope you opted for it!
I worked today so husband is making cottage pie (shepherd’s pie, but with ground beef).
Chuck roasts were on sale when I stopped at the store yesterday, so I think I'm going to slow cook one down into a barbacoa-type situation and make some coleslaw and cheesy refried beans on the side.
Leftover turkey and trimmings. We did up 2 turkeys this week - one we shared with my sister, so we're eating the remains of that. The other went into the freezer. For $1/lb, we took advantage - our freezer is full of meat and broth!
Chuck roasts were on sale when I stopped at the store yesterday, so I think I'm going to slow cook one down into a barbacoa-type situation and make some coleslaw and cheesy refried beans on the side.
That sounds delightful, and I will be over shortly.
Last night: Budget Bytes' curried chickpeas with spinach (https://www.budgetbytes.com/curried-chickpeas-spinach/) over rice. Replaced the spinach with bok choy because we got it on both the last CSA share and last weekend's Hungry Harvest box.
Tonight: roasted butternut squash, purple potatoes (both Hungry Harvest), turnips, and fennel (both CSA), with a side of kielbasa.
Pulled pork, okra, and green beans.
Ugh, today was a total bummer for me. We had to put one of our dogs down. He was about 14 years old, a cancer survivor. He was on a million pills but I guess his time finally ran out.
I normally make a pretty good dinner but tonight was a no brainer dinner. We are having Schwann's frozen shepherds pie. I just am totally deflated, heartbroken and can't think of anything tonight.
For those of you who have animals, please give them a big hug tonight. They are so much a part of our lives and give us so much without asking very much but a kind word and a pat on the head.
Ugh, today was a total bummer for me. We had to put one of our dogs down. He was about 14 years old, a cancer survivor. He was on a million pills but I guess his time finally ran out.
I normally make a pretty good dinner but tonight was a no brainer dinner. We are having Schwann's frozen shepherds pie. I just am totally deflated, heartbroken and can't think of anything tonight.
For those of you who have animals, please give them a big hug tonight. They are so much a part of our lives and give us so much without asking very much but a kind word and a pat on the head.
I'm so sorry. That's always so hard, even when it's the right thing to do.
Ugh, today was a total bummer for me. We had to put one of our dogs down. He was about 14 years old, a cancer survivor. He was on a million pills but I guess his time finally ran out.
I normally make a pretty good dinner but tonight was a no brainer dinner. We are having Schwann's frozen shepherds pie. I just am totally deflated, heartbroken and can't think of anything tonight.
For those of you who have animals, please give them a big hug tonight. They are so much a part of our lives and give us so much without asking very much but a kind word and a pat on the head.
I'm so sorry. That's always so hard, even when it's the right thing to do.
I'm also very sorry for your loss. Pets are so awesome, but it's sometimes tough to love a creature that you know has a much shorter expected lifespan then you, knowing what's going to happen.
Ugh, today was a total bummer for me. We had to put one of our dogs down. He was about 14 years old, a cancer survivor. He was on a million pills but I guess his time finally ran out.
I normally make a pretty good dinner but tonight was a no brainer dinner. We are having Schwann's frozen shepherds pie. I just am totally deflated, heartbroken and can't think of anything tonight.
For those of you who have animals, please give them a big hug tonight. They are so much a part of our lives and give us so much without asking very much but a kind word and a pat on the head.
Split pea soup, I think. It's chilly, and something I can pop on the stove and let simmer for a while sounds like a good idea.
The smitten kitchen lentil, sausage, and kale soup, with odds and ends of toast. Our neighbor with a huge garden picked all his chard before we got sub-zero temperatures and 10 inches of snow, and he left us a bag, which went into the soup perfectly.
I think chard is my favorite cooked green.
I think chard is my favorite cooked green.
We're going to try making one of our favorite shrimp recipes with tofu tonight. Fingers crossed it's not a huge disappointment. It's baked with tomatoes and feta and a sprinkle of mint on top.
We have soooo many shrimp recipes we love (garlic shrimp, green mole shrimp, shrimp scampi, shrimp with a complicated lemongrass sauce...) but we feel like we shouldn't eat shrimp quite as often as we'd like to make these recipes, so we need to rotate in substitutes.
We're going to try making one of our favorite shrimp recipes with tofu tonight. Fingers crossed it's not a huge disappointment. It's baked with tomatoes and feta and a sprinkle of mint on top.
We have soooo many shrimp recipes we love (garlic shrimp, green mole shrimp, shrimp scampi, shrimp with a complicated lemongrass sauce...) but we feel like we shouldn't eat shrimp quite as often as we'd like to make these recipes, so we need to rotate in substitutes.
This turned out well. Probably not a surprise to better cooks than I. I rarely get creative, so this was a win. But a great recipe - sauteed shallots and garlics, adding lots of tomatoes till they get juicy and break down, then put sauteed, seasoned tofu on top, then a layer of feta and a sprinkle of oregano. Bake for 10-15 at 400, and sprinkle mint before serving.
Fall meatloaf made with turkey, whole cranberry sauce, stuffing...
Saw it on The Kitchen on the Food Network. This will be the first time making it
https://www.foodnetwork.com/recipes/katie-lee/fall-meatloaf-9441072
Continuing on the cabbage thread, the Smitten kitchen roast chicken with schmaltzy cabbage: basically a roasted chicken cooked on a bed of cabbage, which becomes oily and caramelized and delicious.
I also took an axe to our 10-lb blue hubbard squash (the rind was pretty thick, and I couldn't get a knife in) and roasted half, of which we ate almost half. The rest is already in the freezer, waiting to be part of squash quesadillas...
Continuing on the cabbage thread, the Smitten kitchen roast chicken with schmaltzy cabbage: basically a roasted chicken cooked on a bed of cabbage, which becomes oily and caramelized and delicious.
I also took an axe to our 10-lb blue hubbard squash (the rind was pretty thick, and I couldn't get a knife in) and roasted half, of which we ate almost half. The rest is already in the freezer, waiting to be part of squash quesadillas...
After reading this comment and finding the recipe, I made the Roast Chicken on Schmaltzy cabbage last night and it was a divine concoction of comfort food. I added some potatoes and carrots to the pan, but really, they were not needed.
Continuing on the cabbage thread, the Smitten kitchen roast chicken with schmaltzy cabbage: basically a roasted chicken cooked on a bed of cabbage, which becomes oily and caramelized and delicious.
I also took an axe to our 10-lb blue hubbard squash (the rind was pretty thick, and I couldn't get a knife in) and roasted half, of which we ate almost half. The rest is already in the freezer, waiting to be part of squash quesadillas...
After reading this comment and finding the recipe, I made the Roast Chicken on Schmaltzy cabbage last night and it was a divine concoction of comfort food. I added some potatoes and carrots to the pan, but really, they were not needed.
I want to make one last Aldi run before the shit hits the fan tomorrow, and I just added a whole chicken and cabbage to my list. We are in desperate need of comfort food and this sounds amazing.
We had split pea soup last night. I'm using meat from Friday's rotisserie chicken to make a big bowl of curried chicken salad. The leftovers will make a good portable cold lunch at the polls tomorrow.
Chili over rice
Chili over rice
Also chili, with slaw and corn tortillas.
https://www.budgetbytes.com/one-pot-creamy-sun-dried-tomato-pasta/
With home made pasta that I need to start making soon.
I also baked Naan bread to eat with other dishes some other day. I put the bread in the freezer.
It was 70f on Friday and now it's snowing! I'm making a big pot of beef/butternut squash chili, and more ricotta biscuits. We'll have salad as well.
Home made pesto pizza! Just made the dough, letting it rest and rise. This is a first time making this so I hope we like it! Love pesto and love pizza!
Beef stew. I usually use red wine to deglaze the pot after browning the meat, but I didn't have any. I grabbed a bottle of dry vermouth and used that instead. The broth smells and tastes great so far!
Beef stew. I usually use red wine to deglaze the pot after browning the meat, but I didn't have any. I grabbed a bottle of dry vermouth and used that instead. The broth smells and tastes great so far!
Beef stew here too!
I roasted a chicken last night with lemon and herbs, and all the delicious drippings are in the bottom of the Dutch oven. I'm planning to braise shredded cabbage in that, and then add back in the shredded leftover chicken.
I was planning to make split pea soup but the weather is too warm for that
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I bought split peas on sale last week, so I'm making split pea soup tonight. I don't think I've ever even had it before, but I'm pretty sure I'll like it.
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I bought split peas on sale last week, so I'm making split pea soup tonight. I don't think I've ever even had it before, but I'm pretty sure I'll like it.
I make this Turkish split pea soup and it's much tastier than regular pea soup. The recipe says it's done it an instant pot, but it actually tastes better done in a regular pot.
https://instantpoteats.com/turkish-split-pea-soup-instant-pot-recipe/
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I bought split peas on sale last week, so I'm making split pea soup tonight. I don't think I've ever even had it before, but I'm pretty sure I'll like it.
I make this Turkish split pea soup and it's much tastier than regular pea soup. The recipe says it's done it an instant pot, but it actually tastes better done in a regular pot.
https://instantpoteats.com/turkish-split-pea-soup-instant-pot-recipe/
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I bought split peas on sale last week, so I'm making split pea soup tonight. I don't think I've ever even had it before, but I'm pretty sure I'll like it.
I make this Turkish split pea soup and it's much tastier than regular pea soup. The recipe says it's done it an instant pot, but it actually tastes better done in a regular pot.
https://instantpoteats.com/turkish-split-pea-soup-instant-pot-recipe/
That looks good, especially the spice combo. But I bought $5 worth of leeks this morning, so I'm committed to the Smitten Kitchen version today.
I was planning to make split pea soup but the weather is too warm for that
I'll make it a few days from today.
I bought split peas on sale last week, so I'm making split pea soup tonight. I don't think I've ever even had it before, but I'm pretty sure I'll like it.
I make this Turkish split pea soup and it's much tastier than regular pea soup. The recipe says it's done it an instant pot, but it actually tastes better done in a regular pot.
https://instantpoteats.com/turkish-split-pea-soup-instant-pot-recipe/
That looks good, especially the spice combo. But I bought $5 worth of leeks this morning, so I'm committed to the Smitten Kitchen version today.
My husband is making Persian beef/lamb kebabs with rice & a yogurt sauce
It was good!
@sui generis , we had absolutely delicious cauliflower and black bean tacos. The kid and MrInCO were in the nearby town with the fantastic tortillaria, so they picked up fresh corn tortillas (and homemade salsa), I roasted the cauliflower and warmed up some black beans from the freezer, and we grated a little jack cheese, sliced up some pickled jalapeños, and fast-pickled some red onion. A little "mexican slaw" (aka grated carrots and red cabbage, with just a bit of rice vinegar) on the side, and we were golden!
@sui generis please post the cauliflower lentil taco recipe! Yummy sounding.
Thank you! I have a head of cauliflower I want to use up tomorrow. Taco Tuesday it is!@sui generis please post the cauliflower lentil taco recipe! Yummy sounding.
Here you go: https://cookieandkate.com/roasted-cauliflower-and-lentil-tacos/. We usually add some shredded cabbage as a topping as well, for a little more crunch and healthy bulk.
Enjoy!
I've got a loaf of Rosemary French Bread in the bread machine so that I can have a leftover meatloaf sandwich (and side salad) for dinner --- smells delicious!
Speaking of lentils, does anyone have a favorite recipe specifically for black lentils? I made Smitten Kitchen's punjabi-style black lentils, but it didn't make it on the make-again list.
I'm also curious about recipe ideas -- we're trying to find more things to do with beans, and although we have a number of delicious recipes, I'm starting to get bored with the texture.
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
There are chalaquiles-style things you can make with leftover injera, which probably start by frying it in a pan, then adding some spicy bean and/or tomato mixture, and then you could top with a fried egg. I'd probably freeze the injera if I wasn't going to get around to making such a thing soon, but I bet it'd be a fantastic breakfast.
(I googled -- look for "firfir")
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
There are chalaquiles-style things you can make with leftover injera, which probably start by frying it in a pan, then adding some spicy bean and/or tomato mixture, and then you could top with a fried egg. I'd probably freeze the injera if I wasn't going to get around to making such a thing soon, but I bet it'd be a fantastic breakfast.
(I googled -- look for "firfir")
Lovely ideas, thanks!
Tonight, we were ambitious (considering the amount of cooking for tomorrow) and made something so delicious, I just have to really encourage everyone to consider bookmarking or trying this soon. It's a little bit of work, but worth it. And the picture is really misleading and not appetizing at all, but trust me it is so tasty with bright basil and just enough cheesiness and the roasted tomato/bell pepper/garlic sauce....fun to make and tasty to eat!
https://cooking.nytimes.com/recipes/1021548-giant-couscous-cake-with-roasted-pepper-sauce
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
There are chalaquiles-style things you can make with leftover injera, which probably start by frying it in a pan, then adding some spicy bean and/or tomato mixture, and then you could top with a fried egg. I'd probably freeze the injera if I wasn't going to get around to making such a thing soon, but I bet it'd be a fantastic breakfast.
(I googled -- look for "firfir")
Lovely ideas, thanks!
Tonight, we were ambitious (considering the amount of cooking for tomorrow) and made something so delicious, I just have to really encourage everyone to consider bookmarking or trying this soon. It's a little bit of work, but worth it. And the picture is really misleading and not appetizing at all, but trust me it is so tasty with bright basil and just enough cheesiness and the roasted tomato/bell pepper/garlic sauce....fun to make and tasty to eat!
https://cooking.nytimes.com/recipes/1021548-giant-couscous-cake-with-roasted-pepper-sauce
Hi @sui generis -- the recipe sounds great but it's behind a pay wall. (I already have a subscription to NYT, but the wall requires me to upgrade to include 'Cooking')
Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
There are chalaquiles-style things you can make with leftover injera, which probably start by frying it in a pan, then adding some spicy bean and/or tomato mixture, and then you could top with a fried egg. I'd probably freeze the injera if I wasn't going to get around to making such a thing soon, but I bet it'd be a fantastic breakfast.
(I googled -- look for "firfir")
Lovely ideas, thanks!
Tonight, we were ambitious (considering the amount of cooking for tomorrow) and made something so delicious, I just have to really encourage everyone to consider bookmarking or trying this soon. It's a little bit of work, but worth it. And the picture is really misleading and not appetizing at all, but trust me it is so tasty with bright basil and just enough cheesiness and the roasted tomato/bell pepper/garlic sauce....fun to make and tasty to eat!
https://cooking.nytimes.com/recipes/1021548-giant-couscous-cake-with-roasted-pepper-sauce
Hi @sui generis -- the recipe sounds great but it's behind a pay wall. (I already have a subscription to NYT, but the wall requires me to upgrade to include 'Cooking')
I was able to find it (I don’t have a cooking subscription either) so here it is for anyone interested. Some of the reader comments said they had problems with various points of the recipe, just FYI.
Something different: it's an old eating well recipe of ham, sweet potatoes, and apples, mostly: warm some cider with chopped ginger, some sprinkles of cloves, and a spoonful of mustard. Add thinly sliced sweet potatoes, and simmer. Add thinnish apple slices. Put ham slices on top, and cover and cook until the sweet potatoes are cooked through and everything's hot. Dissolve an appropriate amount of cornstarch in a little water, stir in, then cover again and cook until liquid is somewhat thickened.
It's very "fall". We had it with a salad.
Leftover Thanksgiving! I know we were supposed to toss it a couple of days ago, but I guess we're risk takers.
Leftover Thanksgiving! I know we were supposed to toss it a couple of days ago, but I guess we're risk takers.
Next time don't toss it - freeze it! I've got several individual Thanksgiving meals in my freezer right now, along with a bunch of turkey meat to make other dishes.
Leftover Thanksgiving! I know we were supposed to toss it a couple of days ago, but I guess we're risk takers.
Next time don't toss it - freeze it! I've got several individual Thanksgiving meals in my freezer right now, along with a bunch of turkey meat to make other dishes.
Just make it into a soup and then freeze it for later. The boiling will kill any pathogens that are taking hold.
Oh we def have some in the freezer, too! But we might have still kept a little too much in the fridge... We need to finish up some potatoes and chicken for lunch tomorrow.
Last night: black beans and brown rice, topped with cheese and hot sauce.
Tonight: no freaking clue.
Yeah, but all the plastic in those kits! The thing about having everything individually packaged is it's all individually wrapped. I mean, "duh", but ...
We're having caldo tlalpeño tonight: it started snowing last night, and will continue to snow lightly through the day today. Plus, it's a great use of leftover turkey meat and turkey stock that I slapped in the freezer the day after Thanksgiving. (Also, I bought two unripe avocados on my last trip to the grocery store, XXX days ago, and they're finally ripe, so it's time...)
Just popping back in to say, I ended up using this chicken korma recipe (https://dinnerthendessert.com/indian-chicken-korma/) and it was lick-the-bowl good and very easy. Lends itself to being prepped ahead of time and then comes together quickly when you're ready to eat. I used regular yogurt instead of Greek, and a handful of almond flour instead of whole almonds. I also didn't feel like finishing it with cream, so I used half a cup of concentrated turkey stock. We ate it over roasted cauliflower with some apricot chutney and chile paste on top. Will make again!That looks delicious -- thanks for the link!
Received a delivery of an enormous cheese, meat & accouterments tray yesterday from work. We leave tomorrow for a trip, so I need to figure out a way to use up as much of the meat & cheese as possible. I also have a couple of servings of carnitas leftover, so need to put my thinking cap on. Ideas welcome!
Received a delivery of an enormous cheese, meat & accouterments tray yesterday from work. We leave tomorrow for a trip, so I need to figure out a way to use up as much of the meat & cheese as possible. I also have a couple of servings of carnitas leftover, so need to put my thinking cap on. Ideas welcome!
Depending on the type of meats, maybe something like this? https://www.youtube.com/watch?v=0DPCIlGloJA
We've done it with prosciutto and salami and it was super tasty!
I made a salad of baby spinach, olives, tomatoes and grapefruit chunks topped wiht blue cheese dressing. I am not a big fruit eater and get some in my Misfits box so rather than 'forget' the grapefruit in the fridge, I decided to add to my salad. It was a pink grapefruit and gave the salad added tang and of course a good dose of Vitamin C. With this salad, I had a veggie lasagna.
Got a question. Does anyone have any good recipes for rutabaga? I have two large round ones and I am thinking of boiling then mashing them with butter to make a mashed potato type side dish.
I made a salad of baby spinach, olives, tomatoes and grapefruit chunks topped wiht blue cheese dressing. I am not a big fruit eater and get some in my Misfits box so rather than 'forget' the grapefruit in the fridge, I decided to add to my salad. It was a pink grapefruit and gave the salad added tang and of course a good dose of Vitamin C. With this salad, I had a veggie lasagna.
Got a question. Does anyone have any good recipes for rutabaga? I have two large round ones and I am thinking of boiling then mashing them with butter to make a mashed potato type side dish.
I roasted a turkey sans breast yesterday, picked the thigh/leg meat off, and made a big batch of stock. Today I used some of the stock and meat to make a cheddar/broccoli/turkey soup.
I have quarts and quarts of stock left, so I'm seeing more soup in our future. Maybe a turkey/chorizo/kale soup if I can get my hands on some kale. Split pea always sounds good too.
I roasted a turkey sans breast yesterday, picked the thigh/leg meat off, and made a big batch of stock. Today I used some of the stock and meat to make a cheddar/broccoli/turkey soup.
I have quarts and quarts of stock left, so I'm seeing more soup in our future. Maybe a turkey/chorizo/kale soup if I can get my hands on some kale. Split pea always sounds good too.
Not sure what your freezer space situation is, but stock freezes beautifully. I'm always happy to have some in the freezer in, say, late January when the weather is dreadful and I want to make something fast, soupy, and delicious.
I gave husband his long-wanted sous vide cooker for Christmas. He's making steaks (sous vide and then seared), twice-baked potatoes, and green salad for dinner.
I gave husband his long-wanted sous vide cooker for Christmas. He's making steaks (sous vide and then seared), twice-baked potatoes, and green salad for dinner.
Nice. I still find the device a bit too pricy, including the bags. But the result tastes very good.
I ordered an extra attatchment for my pasta machine, if I remember correctly it is called bigoti, very thich spagetti like pasta. I ordered at Amazon Germany, with prepaid import fees, in the hope that I don't get a high additional cost. The package has been sent from Italy in the middle of December and is still somewhere in the DHL system without any updates.
I am making one of the simplest meals of all-time: two ingredient pulled pork. Before I started work, I threw 3 lbs of pork into a slow cooker, covered the bottom with water, and left it to cook on low. After seven hours, I'll drain out the water, shred the pork with two forks, and mix in 20 oz of barbecue sauce. Then, I'll let it cook on low for another hour. For dinner, I serve it over rice with some veggies and it's easy as pie with very little cleanup and provides lots of leftovers for other dinners during the week.
Nice. I still find the device a bit too pricy, including the bags. But the result tastes very good.
It was definitely a pricy device, but he's wanted one for a couple of years and it's certainly less expensive than a few restaurant dinners. We just use the bags that we buy for our vacuum sealer.
Nice. I still find the device a bit too pricy, including the bags. But the result tastes very good.
It was definitely a pricy device, but he's wanted one for a couple of years and it's certainly less expensive than a few restaurant dinners. We just use the bags that we buy for our vacuum sealer.
Just an FYI, you can sous vide in a reusable silicone bag. I got a couple of bags from Stasher on sale a year or two ago and I love them - you can freeze them, boil them, dishwasher them, microwave them, marinate in them, bake in them, etc. (I also got some cheaper no-name brand silicone bags from Amazon and they were terrible, so buyer beware.) I don't know how long it would take you to recoup the cost of the vacuum-sealer bags since you probably don't sous vide that often, but I love how much plastic waste I've avoided in my kitchen with them, so I thought I'd mention it. :-)
Nice. I still find the device a bit too pricy, including the bags. But the result tastes very good.
It was definitely a pricy device, but he's wanted one for a couple of years and it's certainly less expensive than a few restaurant dinners. We just use the bags that we buy for our vacuum sealer.
Just an FYI, you can sous vide in a reusable silicone bag. I got a couple of bags from Stasher on sale a year or two ago and I love them - you can freeze them, boil them, dishwasher them, microwave them, marinate in them, bake in them, etc. (I also got some cheaper no-name brand silicone bags from Amazon and they were terrible, so buyer beware.) I don't know how long it would take you to recoup the cost of the vacuum-sealer bags since you probably don't sous vide that often, but I love how much plastic waste I've avoided in my kitchen with them, so I thought I'd mention it. :-)
I wondered if those bags would be worth the money. Thanks for the heads up!
Nice. I still find the device a bit too pricy, including the bags. But the result tastes very good.
It was definitely a pricy device, but he's wanted one for a couple of years and it's certainly less expensive than a few restaurant dinners. We just use the bags that we buy for our vacuum sealer.
Just an FYI, you can sous vide in a reusable silicone bag. I got a couple of bags from Stasher on sale a year or two ago and I love them - you can freeze them, boil them, dishwasher them, microwave them, marinate in them, bake in them, etc. (I also got some cheaper no-name brand silicone bags from Amazon and they were terrible, so buyer beware.) I don't know how long it would take you to recoup the cost of the vacuum-sealer bags since you probably don't sous vide that often, but I love how much plastic waste I've avoided in my kitchen with them, so I thought I'd mention it. :-)
I wondered if those bags would be worth the money. Thanks for the heads up!
I really need to do this. We just keep buying ziploc freezer bags (well, the generic) and I feel pretty guilty about it, although we don't sous vide more than once every few months. +1 thanks for the details on recommendations! Makes it easier to change.
I'm making a spicy cabbage and lentil stew that's really delicious. I'm making it extremely spicy because I'm away this week and DH likes things much spicier than I do, even though I like quite a bit of spice.
So the recipe calls for pureed onions, garlic, and habaneros, which are nasty little bastards. So I start sauteeing the puree in my instant pot, which gets very hot, and a glob of puree flies out of the pan and splatters directly into my eyes.
Fun times.
Moral of the story: wear protective eyewear when sauteeing pureed burny violence.
I'm making a spicy cabbage and lentil stew that's really delicious. I'm making it extremely spicy because I'm away this week and DH likes things much spicier than I do, even though I like quite a bit of spice.
So the recipe calls for pureed onions, garlic, and habaneros, which are nasty little bastards. So I start sauteeing the puree in my instant pot, which gets very hot, and a glob of puree flies out of the pan and splatters directly into my eyes.
Fun times.
Moral of the story: wear protective eyewear when sauteeing pureed burny violence.
I am possibly a bad person, because although this didn't quite make me laugh, I definitely snickered.
How long does it cook for, that you're doing it in an insta-pot? Usually lentils cook quite quickly, so I just do them stovetop?
Tonight, we're having pizza (with sautéed eggplant and mushrooms, and probably some tiny cubes of dry salami) and a spinach salad.
I'm making a spicy cabbage and lentil stew that's really delicious. I'm making it extremely spicy because I'm away this week and DH likes things much spicier than I do, even though I like quite a bit of spice.
So the recipe calls for pureed onions, garlic, and habaneros, which are nasty little bastards. So I start sauteeing the puree in my instant pot, which gets very hot, and a glob of puree flies out of the pan and splatters directly into my eyes.
Fun times.
Moral of the story: wear protective eyewear when sauteeing pureed burny violence.
I am possibly a bad person, because although this didn't quite make me laugh, I definitely snickered.
How long does it cook for, that you're doing it in an insta-pot? Usually lentils cook quite quickly, so I just do them stovetop?
Tonight, we're having pizza (with sautéed eggplant and mushrooms, and probably some tiny cubes of dry salami) and a spinach salad.
It was shared in the spirit of making people chuckle. I never seek pity or sympathy online, lol, but I am always happy to share my absurd misfortune for the entertainment of others.
I cook it in the instant pot for 12 minutes. It could be done in a regular pot, but I usually cook 3 recipes at once, so don't always have the space for 3 regular pots.
I'm making a spicy cabbage and lentil stew that's really delicious. I'm making it extremely spicy because I'm away this week and DH likes things much spicier than I do, even though I like quite a bit of spice.
So the recipe calls for pureed onions, garlic, and habaneros, which are nasty little bastards. So I start sauteeing the puree in my instant pot, which gets very hot, and a glob of puree flies out of the pan and splatters directly into my eyes.
Fun times.
Moral of the story: wear protective eyewear when sauteeing pureed burny violence.
I am possibly a bad person, because although this didn't quite make me laugh, I definitely snickered.
How long does it cook for, that you're doing it in an insta-pot? Usually lentils cook quite quickly, so I just do them stovetop?
Tonight, we're having pizza (with sautéed eggplant and mushrooms, and probably some tiny cubes of dry salami) and a spinach salad.
It was shared in the spirit of making people chuckle. I never seek pity or sympathy online, lol, but I am always happy to share my absurd misfortune for the entertainment of others.
I cook it in the instant pot for 12 minutes. It could be done in a regular pot, but I usually cook 3 recipes at once, so don't always have the space for 3 regular pots.
Well, sorry for snickering at your misfortune, even if you put it out there with that intent.
Do you have a recipe for the lentil and cabbage thing? I'm on the lookout for delicious vegetarian recipes that I can make at the end of a shopping cycle (when I'm using up the things that keep well, like cabbage and onions).
Tonight, I think we're having nwedible's beef and napa cabbage in red curry thing, with rice. I want to make caldo tlalpeño, but I can't find any actual chicken/turkey, except for the one remaining whole turkey in the freezer, which I should probably defrost and cut up. Maybe when there's a bit more space in the fridge...
Smitten Kitchen's roast chicken with schmaltzy cabbage (https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/), roasted broccoli, and roasted potatoes.
Smitten Kitchen's roast chicken with schmaltzy cabbage (https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/), roasted broccoli, and roasted potatoes.
Smitten Kitchen's stuck pot rice with lentils (flavored with spicy ethiopian mitmita) and salad. Smitten Kitchen's blood orange, ricotta, and almond cake for dessert.
Yesterday, we cooked the third turkey (they were on sale. We have a chest freezer. 'nough said.). A turkey carcass now resides in my freezer, waiting for me to get around to making stock, along with several bags of shredded turkey meat.
Smitten Kitchen's roast chicken with schmaltzy cabbage (https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/), roasted broccoli, and roasted potatoes.
We had egg roll in a bowl. Easy & delicious.
Smitten Kitchen's roast chicken with schmaltzy cabbage (https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/), roasted broccoli, and roasted potatoes.
So, the first time I made this chicken recipe, I thought it was fine but a bit bland. Husband really liked it, though, so I tried it again but cut an onion into wedges and nestled those among the cabbage slices. That made a big difference, and I highly recommend it! Husband suggested that a few garlic cloves would also be good. Maybe a few in the pan and a couple inside the bird.
We had egg roll in a bowl. Easy & delicious.
Recipe please!
We had egg roll in a bowl. Easy & delicious.
Recipe please!
@Roadrunner53 - sure. There are a few of them out there, but we prefer this one. https://www.theseasonedmom.com/egg-roll-in-a-bowl/
I make my own coleslaw mix using my food processor. We top with peanuts & sriracha. My husband eats Keto, but all of us like this (including non Keto eaters)
you should try habaneros, they really help kick up soups and stews!
Random casserole based on an old turkey tetrazzini recipe, with pasta, leftover rotisserie chicken, broccoli, mushrooms and garlic sauteed in butter with sherry, and havarti cheese in white sauce.
It did turn out to be pretty wild! DH couldn't tell the difference and was valiantly honest about it.... But then I tried them and realized I *could* tell the difference and I'm the one that likes the name brand better now. Whoa!!
It did turn out to be pretty wild! DH couldn't tell the difference and was valiantly honest about it.... But then I tried them and realized I *could* tell the difference and I'm the one that likes the name brand better now. Whoa!!
We make homemade aioli at least once a year for a "grand aioli", which is a big bowl of aioli and round about a million things that you can dip into it. It's a fantastic picnic, or outdoor summer meal.
For small batch mayo, I just discard a small bit of the white from one egg, and then use a squeeze of lemon or small bit of vinegar then blend in the oil until I like the consistency. This usually results in about a cup of mayo. It seems to keep well for a week, but after that I get suspicious and throw out any leftover.
We make homemade aioli at least once a year for a "grand aioli", which is a big bowl of aioli and round about a million things that you can dip into it. It's a fantastic picnic, or outdoor summer meal.
Roast lamb. Although I think it was hogget. Lamb is up to 18 months old. Hogget is 18 to 30 months old. Hogget tastes better, so we were happy.
Now we have left overs for lunches and for wraps for the next week.
We had Budget Bytes' Singapore noodles with crispy tofu.Ooh, that sounds amazing. I’ll have to look it up. I have been doing a lot of budget bytes recently.
We had Budget Bytes' Singapore noodles with crispy tofu.Ooh, that sounds amazing. I’ll have to look it up. I have been doing a lot of budget bytes recently.
I made this tonight and it came out really good! It isn't for dinner but could be. I am going to have it for breakfast! I didn't make it exactly like this lady but I think you can add or delete certain things to your own taste! I made two sheet pans full and cut them into 8 pieces. Have eaten some of the edges and it is really good! Tomorrow we will eat a hunk each for breakfast! It could be cut in smaller pieces but I kind of did what the lady in the video did. I doubled the recipe and cooked on two sheet pans.
This video is not in english but I took notes and wrote down the recipe as she demonstrated it. I am so glad I did. This recipe can really be jazzed up with meat, mushrooms, different veggies.
I love pizza and this reminds me of it a bit! The next time I may make it more Italian! I did use Italian spices, crushed red pepper and garlic powder.
https://www.youtube.com/watch?v=GsNScn350Js
Husband had the day off and decided that he wanted to create a TV dinner from scratch. So we're having salisbury steak, mashed potatoes, and green beans.
Husband had the day off and decided that he wanted to create a TV dinner from scratch. So we're having salisbury steak, mashed potatoes, and green beans.
Is he serving it on plates with divided sections?
We're having pozole, made with leftover turkey stock, leftover shredded turkey, canned hominy (one of the markets here sells it in food-service-sized, i.e. almost 7 lb, containers). We'll have it with slaw, sour cream, and whatever hot sauce-type things we can scrounge from the fridge.
I need to go grocery shopping!
We're making Pho for the first time! We're using ATK's recipe. They used to be really bad for anything outside the US and western Europe but I'm hoping they've gotten much better. Happy Year of the Ox everyone!
I just slathered a big lamb shoulder with garlic, cumin, salt, chipotles in adobo, and a little oregano, cinnamon and cocoa powder. It's slow cooking in the oven, and I'm thinking I'll make some coleslaw and refried beans to go with it. Should last us a couple days I hope!
We celebrated DHs birthday (which is tomorrow) with dinner (with a fully vaccinated older friend over! Holy shit!) this evening. It was only "frugal" relative to actually eating out (which we haven't done in a year).
Boneless leg of lamb was smeared with a mixture of garlic, rosemary, kosher salt, and olive oil, and then baked over potatoes, carrots and onions. We also had asparagus, crab cakes as an appetizer (which our friend brought) and the deepest, darkest chocolate cake imaginable. With raspberries and whipped cream.
We actually have about half the lamb left, so I'll look up recipes for rope vieja, I think.
We're trying a recipe for lasagna that you make with layers of baked polenta instead of lasagna noodles. I'm not sure why we would do this, but DH cut out the recipe so I'm happy to play along and have a kitchen adventure on a pandemic Saturday night.
Ooh, I love polenta and lasagna and have a hard time finding gluten-free lasagna noodles. I might have to try this!GF lasagne were available in practically every grocery store in London, even in no-boil varieties, and it's been so much harder to find any at all since I've moved back to the US :(. You could also try moussaka as an alternative, which uses boiled potato slices.
We're trying a recipe for lasagna that you make with layers of baked polenta instead of lasagna noodles. I'm not sure why we would do this, but DH cut out the recipe so I'm happy to play along and have a kitchen adventure on a pandemic Saturday night.
Ooh, I love polenta and lasagna and have a hard time finding gluten-free lasagna noodles. I might have to try this!
Chile (which, @couponvan , you could probably easily make vegan using any of the "meat crumbly" stuff in place of the beef). Ours contains an onions, a lb and a half of ground beef, and 4 cups of dried beans, cooked in the pressure cooker with a strip of kombu and some bay leaves. And around half a can of chipotles in adobo, which were passed through a stick blender to make a nice paste. (I used to be able to purchase the stuff pre-ground, but that ended.)Beans....beans, beans, beans. LOL. I’m just craving a steak!
With corn tortillas, avocado, and mexican "slaw".
I am a big fan of butternut squash in chili; gives it almost a cheesy quality. I make mine bean-free with ground beef and squash these days, but I think black bean/squash would be good too.
I feel like this should be a thing, but I have never seen it..
I'm thinking jackfruit carnitas nachos with avocado and lots of cilantro.That looks great!
https://www.feastingathome.com/crispy-jackfruit-carnitas/ (https://www.feastingathome.com/crispy-jackfruit-carnitas/)
That sounds really good @sui generis! I'm going to give that one a try. It's a creative way to eat sweet potatoes, which we love.
Had my BIL for dinner, and it was lovely and warm
@Dollar Slice , no, we had my BIL over to join us for dinner ... although I appreciate your spirit!
Sometimes it's easiest to make beef stew in the slow cooker (or the oven) when you're not actually hungry -- ours is just a fried onion, then the beef, sliced carrots, a little salt and pepper, a bunch of thyme, and dark beer. Or whatever beer I happen to grab, with a veggie bullion cube if I'm worried it's going to be bland...
Greek lentil soup (https://www.washingtonpost.com/recipes/greek-lentil-and-spinach-soup-lemon/17363/). Recipe from the Wash. Post.
It's good. I think it will be better tomorrow. I also think it would be improved by adding some smoked paprika.
Corned beef, taters, carrots, onions, cabbage cooked in crockpot all day long! Can't wait to eat that! May add in a beer to the cooking liquid and pickling spices! Maybe some cornbread or Red Lobster biscuits or Bisquick biscuits!
Corned beef, taters, carrots, onions, cabbage cooked in crockpot all day long! Can't wait to eat that! May add in a beer to the cooking liquid and pickling spices! Maybe some cornbread or Red Lobster biscuits or Bisquick biscuits!
Mark Bittman's "Cassoulet with many vegetables", which -- as I've mentioned before -- barely resembles actual cassoulet. Still, beans, many vegetables, andouille sausage -- it's delicious (and cooks by itself for most of it's required time). And a baguette.
Mark Bittman's "Cassoulet with many vegetables", which -- as I've mentioned before -- barely resembles actual cassoulet. Still, beans, many vegetables, andouille sausage -- it's delicious (and cooks by itself for most of it's required time). And a baguette.
He was just on Ezra Klein's podcast with a very thought-provoking interview and talking about his new book. It was really interesting.
We're having leftover spicy veg noodles and roasted cauliflower.
Last night because they were finally on sale buy one pack get one free I tried and Grilled Beyond Meat Burgers for the DW and I as were trying a little more each day to clean up what were eating. Anyhow I was shocked how much I liked/or was ok with them. I like Black Bean burgers and veggie burgers as well but this for sure tasted as close is anything is going to be to a burger imo
Last night because they were finally on sale buy one pack get one free I tried and Grilled Beyond Meat Burgers for the DW and I as were trying a little more each day to clean up what were eating. Anyhow I was shocked how much I liked/or was ok with them. I like Black Bean burgers and veggie burgers as well but this for sure tasted as close is anything is going to be to a burger imo
If you can find Impossible anywhere, give that a try- my wife and I both think it's far preferable to Beyond. Not that Beyond was bad, but Impossible is much better, IMO. Our regular grocery store has the frozen bricks (I think it's 12oz ?) for maybe $6 or $7.
Doing a post-immunity parent visit. Mom had some dental work done and thought of a nice soft dish I'd made one time that she liked, so she requested it for dinner last night - chicken pot pie with shepherd's pie style mashed potato topping instead of pastry. Originally came up with it for a family member who is celiac, but it's apparently also good if you can't chew.
Doing a post-immunity parent visit. Mom had some dental work done and thought of a nice soft dish I'd made one time that she liked, so she requested it for dinner last night - chicken pot pie with shepherd's pie style mashed potato topping instead of pastry. Originally came up with it for a family member who is celiac, but it's apparently also good if you can't chew.
Ooh, that's a good idea. I love chicken pot pie but don't always want to fuss with pie crust.
Doing a post-immunity parent visit. Mom had some dental work done and thought of a nice soft dish I'd made one time that she liked, so she requested it for dinner last night - chicken pot pie with shepherd's pie style mashed potato topping instead of pastry. Originally came up with it for a family member who is celiac, but it's apparently also good if you can't chew.
Ooh, that's a good idea. I love chicken pot pie but don't always want to fuss with pie crust.
Last night I wasn't really feeling it, so I defrosted some chili and we had nachos: corn chips, chili, grated cheese, optional chopped onion and pickled jalapeños, and cabbage-n-carrot slaw. And I found some freezer-burnt butter pecan ice cream in the far back of the freezer (I'm the only one who likes that flavor, so it tends to last a while...).
Two nights ago I made a pork shoulder in a Reynolds cooking bag. It was around 9 lbs and took about 4 hours at 350 degrees. We had pork, sauerkraut, mashed taters and peas, oh and a little applesauce. Last night the Hub put some of the pork with canned chipolte peppers in a pot with onions and Sweet Baby Rays barbeque sauce. We had it on toasted grinder rolls and home made french fries in the air fryer. Tonight, we will have pork in pork gravy with mashed taters, sauerkraut and a veg. What a great piece of meat and it gave us a lot of meat. Fortunately, we are not sick of having it 3 nights in a row. After tonight, if there are leftovers, they are going to the freezer!
Some flavored Italian sausages (grocery store likes trying different flavor combos) with mac and cheese, roasted corn on the cob, and roasted broccoli. Looking forward to the leftover pasta bowls.
Some flavored Italian sausages (grocery store likes trying different flavor combos) with mac and cheese, roasted corn on the cob, and roasted broccoli. Looking forward to the leftover pasta bowls.
I love that, at least in this description, you're more excited about the leftovers then the initial meal. How mustachian!
We're having pizza tonight -- I started the dough before we went off to DS's 10 am soccer game. And salad, I guess, to use up the remaining lettuce (and because we're starting to run low on vegetables -- time to go shopping, sometime in the next few days).
My wife and I just made Nicoise salad for the first time in a year. Every time I make it I'm floored how damn good it is. This one should be on a weekly rotation.
It's taco tuesday and we're doing fish tacos! I got my second vaxx a couple of hours ago and am worried about the side effects that may come on any time, but I'm fine for now and excited to chow down on one of my favorite meals as soon as DH gets home to help cook.
I almost never cook alone so I'm helpless to start until he gets here. We've definitely fallen into certain niches of what we cook, too. Like for the fish tacos, he'll do all the fish prep and dredging and cooking, and I'll do the sauces. He is the only one that chops broccoli, but I do all the onions and cabbage. Either of us can do brussels. It's funny the patterns you fall into...
I'm trying to come up with more of a schedule as it will help me plan. Coming up with what to make is always the hardest part. With an entire universe of food, how do I decide when I'm shopping on Sunday what I want to cook for the next 4-5 days? So I'm implementing Pasta Mondays, Taco Tuesdays, and Pizza Wednesdays, and then leftover Thursdays. Then I only have to sort out three days, at least one of which is usually also leftovers and one of which is usually a rice bowl of some kind.
Repeating the same meals doesn't work for us as we get bored and end up ordering in instead of cooking what Id planned, but this gives a guideline and still leave plenty of room for different flavors. Last pizza night was buffalo chicken (cream cheese, cooked chicken, buffalo sauce, red onions, blue cheese, and mozzarella) so it didn't really taste like pizza. Tonight's tacos will be ground beaf with bulgogi sauce, shredded carrots, and quick-pickled cucumber, so again, not really "taco" flavors, but the guideline helps me narrow things down and have a direction. Rice bowls can be asian or mexican or even middle eastern.
Crispy tofu.
Less than $3, it’s a go-to high protein dinner for me.
1 block of tofu (firm/extra firm) frozen then thawed
Salt, pepper
Spices: onion powder, garlic powder, smoked paprika, whatever else I feel like
1tbsp cornstarch or potato starch or tapioca starch
Thaw tofu, drain, squeeze over sink. Cut or tear into small pieces.
Put tofu, spices, starch in a Tupperware and shake shake shake it up (gently).
Bake 350° until crispy, usually 30 mins or so.
Throw some veggies on the pan and sprinkle with salt/spices if you’d like (usually broccoli for me).
Dip/toss in sauce. Orange, Tso’s, BBQ, whatevs. I even eat it as is sometimes.
All in less than 400 cal with about 40g protein. Easy.
Freezing the tofu crystallizes the water inside of it, and when you thaw there are pockets inside the tofu. You can squeeze all of the water out like a sponge instead of having to press for 30 minutes and it’s a better texture IMO.Crispy tofu.
Less than $3, it’s a go-to high protein dinner for me.
1 block of tofu (firm/extra firm) frozen then thawed
Salt, pepper
Spices: onion powder, garlic powder, smoked paprika, whatever else I feel like
1tbsp cornstarch or potato starch or tapioca starch
Thaw tofu, drain, squeeze over sink. Cut or tear into small pieces.
Put tofu, spices, starch in a Tupperware and shake shake shake it up (gently).
Bake 350° until crispy, usually 30 mins or so.
Throw some veggies on the pan and sprinkle with salt/spices if you’d like (usually broccoli for me).
Dip/toss in sauce. Orange, Tso’s, BBQ, whatevs. I even eat it as is sometimes.
All in less than 400 cal with about 40g protein. Easy.
Baked tofu is so satisfying. Does freezing the tofu make it easier to drain out the excess liquid? I always slice and press the blocks but will try freezing them first if that’s more effective.
I love the combo of salt/pepper/smoked paprika/garlic powder on baked tofu but don’t usually add the cornstarch. Do you add any oil? I usually mix the spices with a tablespoon or so of avocado oil, drizzle that over the cubes, and toss with my hands.
Crispy tofu.
Less than $3, it’s a go-to high protein dinner for me.
1 block of tofu (firm/extra firm) frozen then thawed
Salt, pepper
Spices: onion powder, garlic powder, smoked paprika, whatever else I feel like
1tbsp cornstarch or potato starch or tapioca starch
Thaw tofu, drain, squeeze over sink. Cut or tear into small pieces.
Put tofu, spices, starch in a Tupperware and shake shake shake it up (gently).
Bake 350° until crispy, usually 30 mins or so.
Throw some veggies on the pan and sprinkle with salt/spices if you’d like (usually broccoli for me).
Dip/toss in sauce. Orange, Tso’s, BBQ, whatevs. I even eat it as is sometimes.
All in less than 400 cal with about 40g protein. Easy.
This isn’t super necessary if you use the freezing method though. The ice crystals change the texture of the tofu and you can basically wring it out like a sponge. It would be worth it if you don’t freeze first though!Crispy tofu.
Less than $3, it’s a go-to high protein dinner for me.
1 block of tofu (firm/extra firm) frozen then thawed
Salt, pepper
Spices: onion powder, garlic powder, smoked paprika, whatever else I feel like
1tbsp cornstarch or potato starch or tapioca starch
Thaw tofu, drain, squeeze over sink. Cut or tear into small pieces.
Put tofu, spices, starch in a Tupperware and shake shake shake it up (gently).
Bake 350° until crispy, usually 30 mins or so.
Throw some veggies on the pan and sprinkle with salt/spices if you’d like (usually broccoli for me).
Dip/toss in sauce. Orange, Tso’s, BBQ, whatevs. I even eat it as is sometimes.
All in less than 400 cal with about 40g protein. Easy.
Baked tofu is so satisfying. Does freezing the tofu make it easier to drain out the excess liquid? I always slice and press the blocks but will try freezing them first if that’s more effective.
I love the combo of salt/pepper/smoked paprika/garlic powder on baked tofu but don’t usually add the cornstarch. Do you add any oil? I usually mix the spices with a tablespoon or so of avocado oil, drizzle that over the cubes, and toss with my hands.
If you don't have one, a tofu press is worth every penny. Squeezes the tofu very intensely, giving it a very dense, meaty texture.
My 14 y.o is making a foccacia based pepperoni pizza. The dough needs to chill for a couple days, so looks like it will be ready tonight.OOoh! that sounds good.
My 14 y.o is making a foccacia based pepperoni pizza. The dough needs to chill for a couple days, so looks like it will be ready tonight.OOoh! that sounds good.
Tonight's menu is meatloaf (I was given a huge amount of BBQ sauce that I'd like to use up), shisito peppers, and yellow squash from the garden.
Pan-seared homegrown shishito peppers, tuna steaks, and oven-fried potatoes.
August is homegrown tomato and pepper month and I love it.
Pan-seared homegrown shishito peppers, tuna steaks, and oven-fried potatoes.
August is homegrown tomato and pepper month and I love it.
Our garden shishitos are so delicious. We've been eating them blistered, with olive oil, salt & pepper.
Tonight was grilled chicken & cauliflower rice, with an early diner (soccer practice) having a chicken quesadilla.
We're having steak & shishito peppers tonight, and I'm prepping guacamole & chicken fajitas for tomorrow. I have a late meeting, so I'll do tomorrow's dinner prep today.
Help me out! We have:
chicken breasts
2 big logs of goat cheese
lettuce
pantry staples
Any suggestions?
Help me out! We have:
chicken breasts
2 big logs of goat cheese
lettuce
pantry staples
Any suggestions?
Season and grill the chicken breasts and serve them on top of salads with lettuce, crumbled goat cheese, and vinaigrette?
Thanks! I just turned up some canned mango (great for lassis) and frozen naan bread. Hmm. I could Indian this up, but not sure where the goat cheese fits in (it must get eaten ASAP.)
Yeah, as usual I lost my head in Costco and when I got home I realized I bought too much cheese.
Thanks! I am thinking I may be able to pull something together with the help of polenta, sun dried tomatoes or porcini mushrooms. The goat cheese could be incorporated into the polenta, or crumbled or pan fried in medallions (that might be more popular) over salad. Polenta could be used to crust the chicken or as wedges on the side. Now the question is, did my polenta flour get infested by moths yet...?
Yeah, as usual I lost my head in Costco and when I got home I realized I bought too much cheese.
Thanks! I am thinking I may be able to pull something together with the help of polenta, sun dried tomatoes or porcini mushrooms. The goat cheese could be incorporated into the polenta, or crumbled or pan fried in medallions (that might be more popular) over salad. Polenta could be used to crust the chicken or as wedges on the side. Now the question is, did my polenta flour get infested by moths yet...?
You can freeze one of the logs of goat cheese. I have a log of Costco goat cheese in my freezer right now.
Salmon burgers. Fabulous Food Network recipe.
I catch and eat a lot of salmon and I am a complete salmon snob.
I found some chinook tail sections hidden in the freezer from 9/20, tail sections I save for deep frying since they have very little fat content compared to the other cuts (so they are not as mouth wateringly oily).
But I decided to try this recipe last month, I'd never actually made patties before.
So good!
I think it's the lemon zest, you really can't go wrong with lemon zest.
Salmon burgers. Fabulous Food Network recipe.
I catch and eat a lot of salmon and I am a complete salmon snob.
I found some chinook tail sections hidden in the freezer from 9/20, tail sections I save for deep frying since they have very little fat content compared to the other cuts (so they are not as mouth wateringly oily).
But I decided to try this recipe last month, I'd never actually made patties before.
So good!
I think it's the lemon zest, you really can't go wrong with lemon zest.
Salmon burgers. Fabulous Food Network recipe.
I catch and eat a lot of salmon and I am a complete salmon snob.
I found some chinook tail sections hidden in the freezer from 9/20, tail sections I save for deep frying since they have very little fat content compared to the other cuts (so they are not as mouth wateringly oily).
But I decided to try this recipe last month, I'd never actually made patties before.
So good!
I think it's the lemon zest, you really can't go wrong with lemon zest.
I'd love the recipe, if you're willing to link it! I love salmon patties.
Salmon burgers. Fabulous Food Network recipe.
I catch and eat a lot of salmon and I am a complete salmon snob.
I found some chinook tail sections hidden in the freezer from 9/20, tail sections I save for deep frying since they have very little fat content compared to the other cuts (so they are not as mouth wateringly oily).
But I decided to try this recipe last month, I'd never actually made patties before.
So good!
I think it's the lemon zest, you really can't go wrong with lemon zest.
I'd love the recipe, if you're willing to link it! I love salmon patties.
https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-salmon-burgers-recipe-2105786
Enjoy
Well, I had my third salmon burger in three nights, "didn't want it to go to waste"
Tomorrow night, salad with feta andddd, smoked salmon.
The horror!
Today (for a late lunch, actually) a steak-salad version of nicotine salad: cooked potatoes, green beans, and fresh corn (cut off the cob) in a chipotle vinaigrette, topped with sliced ripe tomatoes, halved medium-boiled eggs, kalamata olives, and quickly-grilled skirt steak, and some salsa verde/parsley vinaigrette (a hand blender was involved, so it was thick). Delicious!
Yesterday I made Cajun corn chowder, kind of an odd recipe with coconut milk, corn, potatoes, and red lentils, but turned out wellI saw that on your list in your journal, and I think I saved it.
Today (for a late lunch, actually) a steak-salad version of nicotine salad: cooked potatoes, green beans, and fresh corn (cut off the cob) in a chipotle vinaigrette, topped with sliced ripe tomatoes, halved medium-boiled eggs, kalamata olives, and quickly-grilled skirt steak, and some salsa verde/parsley vinaigrette (a hand blender was involved, so it was thick). Delicious!
I know you meant "niçoise salad," but I got a good chuckle (and a bit of cringe) imagining what else went into the mix with the hand blender.
The salad sounds delicious, though!
This was easy, and delicious, and I used the instant pot.Yesterday I made Cajun corn chowder, kind of an odd recipe with coconut milk, corn, potatoes, and red lentils, but turned out wellI saw that on your list in your journal, and I think I saved it.
Today (for a late lunch, actually) a steak-salad version of nicotine salad: cooked potatoes, green beans, and fresh corn (cut off the cob) in a chipotle vinaigrette, topped with sliced ripe tomatoes, halved medium-boiled eggs, kalamata olives, and quickly-grilled skirt steak, and some salsa verde/parsley vinaigrette (a hand blender was involved, so it was thick). Delicious!
I know you meant "niçoise salad," but I got a good chuckle (and a bit of cringe) imagining what else went into the mix with the hand blender.
The salad sounds delicious, though!
Oh, jeez -- spellcheck fail, again!
Today (for a late lunch, actually) a steak-salad version of nicotine salad: cooked potatoes, green beans, and fresh corn (cut off the cob) in a chipotle vinaigrette, topped with sliced ripe tomatoes, halved medium-boiled eggs, kalamata olives, and quickly-grilled skirt steak, and some salsa verde/parsley vinaigrette (a hand blender was involved, so it was thick). Delicious!
I know you meant "niçoise salad," but I got a good chuckle (and a bit of cringe) imagining what else went into the mix with the hand blender.
The salad sounds delicious, though!
Oh, jeez -- spellcheck fail, again!
Are you using tomaccoes?
Yesterday I made Cajun corn chowder, kind of an odd recipe with coconut milk, corn, potatoes, and red lentils, but turned out wellI saw that on your list in your journal, and I think I saved it.
We're having some nice cool fall weather, so I heated up the oven for the first time in ages and made roasted vegetables. We served them over rice with this lovely cashew/tarragon gravy: https://www.thecuriouschickpea.com/vegan-cabbage-potato-and-chickpea-sheet-pan-dinner/
@sonofsven - are you in the Pacific Northwest? Love Dungeness crab, and had it often in the San Juan islands when we lived in Seattle.Yes, I am. I love crab! And all seafood, really.
I was supposed to make eggroll in a bowl tonight, but due to a shopping glitch & a million errands driving teens various places, it looks like it's going to be frozen pizza & salad. Dinner of champions ;-)
Husband is currently making a brisket: sous vide for many hours, followed by a few hours in the smoker. We'll serve that with roasted root vegetables (I have some lovely fresh turnips and carrots from the farm share), green beans, and homemade hot sauce containing one of husband's homegrown "apocalypse" peppers.
Husband is currently making a brisket: sous vide for many hours, followed by a few hours in the smoker. We'll serve that with roasted root vegetables (I have some lovely fresh turnips and carrots from the farm share), green beans, and homemade hot sauce containing one of husband's homegrown "apocalypse" peppers.
Wow, that sounds spectacular. BIL is coming over with Ribs (I think?) and I'm making sides. Except that it's 2 pm our time, and I have no idea what I'm making....
A farro salad with roasted tomatoes and a bit of cheese and pesto.
I dream of apple crisps, but I don't think I can be trusted with them. All our apples are going into gallons of applesauce. But maybe we could do just one apple crisp!
I made baked acorn squash halves stuffed with a sauteed mixture of ground turkey, lentils, and mirepoix seasoned with garlic, sage, marjoram, and smoked paprika. Added a bit of shredded parmesan to each, stuck them under the broiler for a couple of minutes, and enjoyed my autumnal dinner.
I made baked acorn squash halves stuffed with a sauteed mixture of ground turkey, lentils, and mirepoix seasoned with garlic, sage, marjoram, and smoked paprika. Added a bit of shredded parmesan to each, stuck them under the broiler for a couple of minutes, and enjoyed my autumnal dinner.
That sounds good!
How long did you bake the squash first, and did you cut it in half first?
I have two smallish yellow squash from a CSA and I'd like to make this for my girlfriend on Thursday. I'm not sure what kind of squash they are actually.
Thank you!I made baked acorn squash halves stuffed with a sauteed mixture of ground turkey, lentils, and mirepoix seasoned with garlic, sage, marjoram, and smoked paprika. Added a bit of shredded parmesan to each, stuck them under the broiler for a couple of minutes, and enjoyed my autumnal dinner.
That sounds good!
How long did you bake the squash first, and did you cut it in half first?
I have two smallish yellow squash from a CSA and I'd like to make this for my girlfriend on Thursday. I'm not sure what kind of squash they are actually.
I did cut the squash in half first, scooped out the seeds, and baked the halves cut side-down on a baking sheet at 400°F for about 40 minutes. Then I flipped them over, filled the cavities with the cooked turkey-lentil filling (sauteed while the squash was baking so everything would be hot), added cheese, and broiled just until the cheese was brown. A lb. of ground turkey and about 1.5 cups of cooked lentils made enough to fill 6 squash halves. I only had 4 halves, but some of the leftover filling was delicious on a baked potato for breakfast this morning.
You might have delicata squash, which would also work well in this recipe. Because those are usually a bit less meaty (for lack of a better word) than acorn squash, maybe start checking the halves for softness after 25-30 minutes of baking. If a fork can be inserted easily or the squash gives under gentle pressure, it's done.
Thank you!I made baked acorn squash halves stuffed with a sauteed mixture of ground turkey, lentils, and mirepoix seasoned with garlic, sage, marjoram, and smoked paprika. Added a bit of shredded parmesan to each, stuck them under the broiler for a couple of minutes, and enjoyed my autumnal dinner.
That sounds good!
How long did you bake the squash first, and did you cut it in half first?
I have two smallish yellow squash from a CSA and I'd like to make this for my girlfriend on Thursday. I'm not sure what kind of squash they are actually.
I did cut the squash in half first, scooped out the seeds, and baked the halves cut side-down on a baking sheet at 400°F for about 40 minutes. Then I flipped them over, filled the cavities with the cooked turkey-lentil filling (sauteed while the squash was baking so everything would be hot), added cheese, and broiled just until the cheese was brown. A lb. of ground turkey and about 1.5 cups of cooked lentils made enough to fill 6 squash halves. I only had 4 halves, but some of the leftover filling was delicious on a baked potato for breakfast this morning.
You might have delicata squash, which would also work well in this recipe. Because those are usually a bit less meaty (for lack of a better word) than acorn squash, maybe start checking the halves for softness after 25-30 minutes of baking. If a fork can be inserted easily or the squash gives under gentle pressure, it's done.
Thank you!I made baked acorn squash halves stuffed with a sauteed mixture of ground turkey, lentils, and mirepoix seasoned with garlic, sage, marjoram, and smoked paprika. Added a bit of shredded parmesan to each, stuck them under the broiler for a couple of minutes, and enjoyed my autumnal dinner.
That sounds good!
How long did you bake the squash first, and did you cut it in half first?
I have two smallish yellow squash from a CSA and I'd like to make this for my girlfriend on Thursday. I'm not sure what kind of squash they are actually.
I did cut the squash in half first, scooped out the seeds, and baked the halves cut side-down on a baking sheet at 400°F for about 40 minutes. Then I flipped them over, filled the cavities with the cooked turkey-lentil filling (sauteed while the squash was baking so everything would be hot), added cheese, and broiled just until the cheese was brown. A lb. of ground turkey and about 1.5 cups of cooked lentils made enough to fill 6 squash halves. I only had 4 halves, but some of the leftover filling was delicious on a baked potato for breakfast this morning.
You might have delicata squash, which would also work well in this recipe. Because those are usually a bit less meaty (for lack of a better word) than acorn squash, maybe start checking the halves for softness after 25-30 minutes of baking. If a fork can be inserted easily or the squash gives under gentle pressure, it's done.
I figured out I had spaghetti squash, 30 min at 400* was perfect.
I sauteed a mix of roasted cubanelle peppers from a CSA, pork breakfast sausage, dry roasted walnuts I did on the stove top, garlic, and topped with parmesan- it was good, thanks for the idea!
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
https://en.m.wikipedia.org/wiki/Corned_beef (https://en.m.wikipedia.org/wiki/Corned_beef)
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
https://en.m.wikipedia.org/wiki/Corned_beef (https://en.m.wikipedia.org/wiki/Corned_beef)
Yeah, that isn't very clear to me. Is it closer to regular brisket or closer to smoked meat?
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
https://en.m.wikipedia.org/wiki/Corned_beef (https://en.m.wikipedia.org/wiki/Corned_beef)
Yeah, that isn't very clear to me. Is it closer to regular brisket or closer to smoked meat?
Neither. It isn’t smoked, but it isn’t like braised brisket. Maybe someone else can be more clear.
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
https://en.m.wikipedia.org/wiki/Corned_beef (https://en.m.wikipedia.org/wiki/Corned_beef)
Yeah, that isn't very clear to me. Is it closer to regular brisket or closer to smoked meat?
Neither. It isn’t smoked, but it isn’t like braised brisket. Maybe someone else can be more clear.
It is like ham, made from beef rather than pork. It is salted and hence preserved.
Corned beef hash with egg on top. Am kinda on a kick with it lately, I had it growing up and liked it, but never ate it once I moved out. Was reminded of it when mom made it for dinner. So am adding it into the rotation.
What is corned beef hash? For that matter, what is corned beef?
https://en.m.wikipedia.org/wiki/Corned_beef (https://en.m.wikipedia.org/wiki/Corned_beef)
Yeah, that isn't very clear to me. Is it closer to regular brisket or closer to smoked meat?
Neither. It isn’t smoked, but it isn’t like braised brisket. Maybe someone else can be more clear.
It is like ham, made from beef rather than pork. It is salted and hence preserved.
Ah, thank you.
I've read a description of it a few times, but couldn't wrap my mind around what it actually was. It's not popular anywhere I've lived (smokes meat is a big deal here), so I've never actually seen it, but was always curious. But beef ham makes sense.
If you are particularly familiar with smoked meats you might know pastrami? Another way to think of it is pastrami that never got smoked.
I did a hearty pumpkin-lentil chili with green chili cornbread last night. I think I'll go light tonight, and do garlic parmesan shrimp with spaghetti squash "noodles." Maybe a slice of sourdough on the side.
I'm taking supper over to some friends whose kid was injured in a soccer game on Saturday, so I'm making two "mexican" (ish) casseroles which are layered corn tortillas, highly seasoned (with chipotle chilis, among other things) ground beef, red beans, cheese, and frozen corn, with enough of some kind of sauce to make them not-dry. Shredded cabbage and carrot slaw, GF brownies.
And for the injured player, who can't chew (don't ask), probably doctored up beef stock (which I made: it was in the freezer), possibly mashed buttered squash, and homemade applesauce. I'm trying to think of things that aren't sweet that he might enjoy.
That's a great idea -- I'll propose it in a few days. Thanks!I'm taking supper over to some friends whose kid was injured in a soccer game on Saturday, so I'm making two "mexican" (ish) casseroles which are layered corn tortillas, highly seasoned (with chipotle chilis, among other things) ground beef, red beans, cheese, and frozen corn, with enough of some kind of sauce to make them not-dry. Shredded cabbage and carrot slaw, GF brownies.
And for the injured player, who can't chew (don't ask), probably doctored up beef stock (which I made: it was in the freezer), possibly mashed buttered squash, and homemade applesauce. I'm trying to think of things that aren't sweet that he might enjoy.
Cream of vegetable soups? This broccoli cheddar soup (https://smittenkitchen.com/2015/09/broccoli-cheddar-soup/) is good and filling.
If dairy is verboten, maybe a pureed bean or lentil soup?
Colcannon. An Irish dish of potatoes and robust greens (we're using chard), leeks, milk and butter.We had this two nights ago, but instead of milk and butter I use sharp English (or English-style) cheddar to glue it together and make it delicious. Cooked in a cast-iron skillet, then run under the broiler so both the top and bottom are crispy.
Colcannon. An Irish dish of potatoes and robust greens (we're using chard), leeks, milk and butter.We had this two nights ago, but instead of milk and butter I use sharp English (or English-style) cheddar to glue it together and make it delicious. Cooked in a cast-iron skillet, then run under the broiler so both the top and bottom are crispy.
I also generally use cabbage, so I realize the only thing my thing has in common with actual Colcannon is the name I (incorrectly) call it, and the potatoes.... (When I use purple cabbage, things start to get even weirder...)
I'm planning to try this kale and chickpea stir fry tonight (https://runningonrealfood.com/kale-chickpea-stir-fry-miso-peanut-sauce/), served over roasted sweet potatoes.
Kale was actually on sale at the grocery store this week, and I had planned on making a batch of chickpeas, so this is what I came up with. Seems like a good candidate to top with a fried or poached egg. Not sure about sides - either a bag of broccoli from the freezer, or green beans.
I'm happy to be back in the kitchen cooking again, but I have to get re-used to the lack of space.
I think I will make pork loins, roasted brussle sprouts and some form of potatoes.
We had leftovers. Took a piece of homemade lasagne out of the freezer for DH, and I had the baked potatoes with veggie topping from last night. Trying to eat down anything majorly perishable in the fridge before we leave on Thursday for the holidays.
I tried my hand at a Persian recipe over the weekend (fesenjan, which is a chicken, walnut & pomegranate stew over rice). My Persian husband went back for seconds, so I'm considering it a moderate win. We had that for leftovers tonight. One of the teens didn't like the flavors, so he made himself spaghetti & meatballs.
We're in a "clean out the fridge" phase, before we head out for the holidays.
What is that?
Bonus: mom realized she had forgotten to buy more chicken broth when she did a grocery pickup today and used her very last box in the pantry for this recipe. She had wanted to make potato leek soup with the rest of the leeks she had, but the recipe calls for broth and she had none left. I offered to make chicken stock with the carcass in the Instant Pot after dinner, so now we've got enough homemade stock to make the soup, and it was free, and it will be better than storebought. :-)
@sui generis do you find the NYT cooking sub to be worth it? I keep toying with the idea as almost every recipe I see from there looks awesome (and then paywall . . .)
Fresh caught Kahawai (fish) three ways.
@Dollar Slice - pandemic cooking has been a big adventure in using things up!
I have a lot of parsnips to use up, so I foresee a side dish of roasted root vegetables or perhaps soup. Hmm.
I have a lot of parsnips to use up, so I foresee a side dish of roasted root vegetables or perhaps soup. Hmm.
We had a ton of parsnips in our CSA a couple months ago so we made a curried parsnip soup with coconut milk, it was amazing. We froze the extra and just finished it off last week. I think I sort of cobbled together parts of a couple different recipes based on the ingredients we had on hand, but this one (https://cookveggielicious.com/curried-parsnip-soup#recipe) is probably the closest to what we ended up with. Highly recommended!
I've got a batch of 15 bean soup in the crockpot. I'll probably freeze half of it for another night.
I've got a batch of 15 bean soup in the crockpot. I'll probably freeze half of it for another night.
Not sure it's worth the effort freezing 7.5 beans for a later date. :P
I've got a batch of 15 bean soup in the crockpot. I'll probably freeze half of it for another night.
Not sure it's worth the effort freezing 7.5 beans for a later date. :P
Don't let perfect be the enemy of the good. It's totally fine to freeze 7.2-bean soup or 8-bean soup and call it a day.
I decided to make an extra grocery order after the last two weeks came in extremely short - I over ordered figuring much of it wouldn't come in. Imagine my surprise when I got 100% of my items. Now I have a lot of food to get through! I was smart enough not to order a ton of very perishable produce since this happened to me once back in 2020 with salad greens, and I still remember force feeding all those salads. But I'm definitely cooking up a storm for the next week. They even showed up with the pork tenderloin that I thought was a price mistake because it was the same price as the pork loin.
Ground turkey needs to be used first. Maybe taco mac & cheese with cauliflower and whatever other veg in the freezer looks like it needs to be used up.
I just chopped everything up to make cauliflower chickpea curry tonight… recipe looks divine, and we are trying to remove most meat products from our life, so this is hopefully one more great option.
https://www.theendlessmeal.com/cauliflower-curry/
Waffles for dinner!Ha, I made marionberry pancakes last night.
(https://th.bing.com/th/id/OIP.66rOFY4B_m1HMVyavplQeQHaLJ?w=203&h=306&c=7&r=0&o=5&pid=1.7)
You can do a pretty good job of Cincinnati-style chili using ground turkey or tofu/soy crumbles. I literally don't remember the last time I made it with beef - maybe a decade ago.
Going to try out making bratwurst with a sous vide wand someone gave us for Christmas. I’m curious if the sausages will have even more flavor than usual or if this is a gimmick. Roasted potatoes and corn on the side.
Anyone ever make Mexican lasagna with real lasagna noodles? I see some Mexican lasagna's using tortillas between layers, but some comments were that the next day the tortilla's were soggy. I think using noodles would be good but never tried it.
Anyone ever make Mexican lasagna with real lasagna noodles? I see some Mexican lasagna's using tortillas between layers, but some comments were that the next day the tortilla's were soggy. I think using noodles would be good but never tried it.I do, often. We use enchilada sauce and call it Enchilasagna! Lasagne is the way to go.
We're having orange chicken & rice. I'm inspired by @FIRE Artist and should use our bok choy (garden). We planted the ends of the bok choy we bought at Costco, and they've taken over our entire container.
We had only one eggplant, not enough to make a whole eggplant parmesan, but I sliced two zucchini, salted and breaded them like the eggplant, and the results were delicious.
Hubs is out and DD is with friends. I may just eat ice cream for dinner!
Hubs is out and DD is with friends. I may just eat ice cream for dinner!
I like the way you think. Lol.
Yet more Thai beef curry that we made from beef shoulder from our freezer that we bought on saleAt least it’s easy! I kind of hate when I have to eat the same thing over and over.
bologna burgers
This isn't dinner but I had eggs that were getting old, so I decided to make pickled eggs!
I half ass followed a recipe on YouTube but added crushed pepper and more pickling spices than it called for. They need to sit for 10 days and that will be May 1st. I am so looking forward to trying them!
My Mom always made pickled eggs with pickled beets. I wanted to do that but had no beets. I will have to stock up on that for next time.
There were extra eggs I boiled and so far, made an egg salad sandwich and I might make a potato salad with the others. There will still be a few extra eggs and either I will eat them as is or maybe deviled eggs.
Denver omelettes. Breakfast for dinner is a treat.
They were amazing-I paired them with hash brown casserole and corn soufflé from Easter. Easy and tasty.Denver omelettes. Breakfast for dinner is a treat.
Ooh, good idea -- perhaps we will make huevos rancheros, since there are only two of us this evening...
The kid is cooking, which means we're having sandwiches.The kid who is a chef’s apprentice is cooking, which means we will have something marvellous. The only thing we know for sure is rice, beans and fish
The kid is cooking, which means we're having sandwiches.The kid who is a chef’s apprentice is cooking, which means we will have something marvellous. The only thing we know for sure is rice, beans and fish
Summer rice salad for hot days. I cooked a big pot of rice, let it cool in the fridge, then added corn, diced tomato, cucumber, and chickpeas. I topped it with a savory yogurt dressing made from plain yogurt, a squeeze of lemon, cumin, paprika and turmeric.yum
Kale salad for sure, I always plant too much kale!
Kale salad for sure, I always plant too much kale!
@sonofsven
I planted kale at our cabin, that I only visit occasionally. I started the plants at home and planted our in June. The first time I visited after planting them, all leaves were eaten by something else. I suspect mice, which live close by. Last time I visited, the plants had some baby leaves, which we ate.
Ajvar has basically taken over my life since I discovered it last year. It's so incredibly good.For real, it's amazing. So glad my Serbian ex-work colleague introduced me to it years ago.
Ladera with pita breads and feta.
Now off looking up eggplant rollatini
Home-made spaghetti using tomatoes my neighbor gave me.
@mspym that tart sounds delicious. Do you make your own crust? If you have a link to the recipe, I'd love to see itI 100% use commercial puff pastry for the crust because life is too short. This is the recipe: https://www.nzherald.co.nz/lifestyle/recipe-easy-tomato-feta-tarts/S3GMBMSSMYDVYTQ3WJBRYUSIQQ/
I'm going to attempt to cook sweet potato and black bean quesadillas. All the ingredients are prepped and ready to go, but I can't promise that I'm not going to get home and say "Eff it" and cook a frozen pizza.
It's an Eff-It Frozen Pizza night at our house. We have an hour between getting home and going to Scouts. I will microwave a bag of frozen veggies, so it's healthy, right?
Black bean burgers with homemade french fries, and a side salad.
@jeninco here’s the recipe I use for black bean burgers https://www.skinnytaste.com/spicy-black-bean-burgers-with-chipotle/ but if I was wanting something really non-stew like, this is the bomb https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt
Spinach and mushroom quiche with cole slaw. This is the week to eat everything in the refrigerator to make room for all things turkey!Make that Chinese chicken slaw salad with fresh chopped spinach. Too lazy today to make a quiche.
Spinach and mushroom quiche with cole slaw. This is the week to eat everything in the refrigerator to make room for all things turkey!
The best quiches are leftover ones! Yours sounds delightful. I will have bacon after tonight….Spinach and mushroom quiche with cole slaw. This is the week to eat everything in the refrigerator to make room for all things turkey!
I made a fridge remainders quiche also. It was actually very good: I sauteed bacon, then cooked in some of the leftover fat, onion, small broccoli florets, zucchini coins, asparagus tips, and half a bell pepper. Put them in the bottom of a prebaked pie shell, added some handfuls of grated cheese, poured an egg and cream mixture over the top then more cheese, baked till just solid. Had it with a crusty loaf, sausage, and salad topped with balsamic vinegar dressing. >chef's kiss<
Local farmer sausage, roasted sweet potato with curry spice and some microgreens with hot sauce on top. Takes about 10 minutes to make on a sheet pan and its healthy (ish)
Local farmer sausage, roasted sweet potato with curry spice and some microgreens with hot sauce on top. Takes about 10 minutes to make on a sheet pan and its healthy (ish)
Smitten kitchen has a lovely version of this with shallots and fingerling (non-sweet) potatoes, and arugula (which I dress with lemon juice before I dump the sheet pan stuff on it).https://smittenkitchen.com/2017/10/sausage-and-potato-roast-with-arugula/ would recommend as a variant!
@couponvan - those cupcakes sound great! Do you have a recipe to share?Krusteaz pumpkin spice bread mix prepared just like the bread recipe, scooped into lined mini muffin tins using a cookie scoop (for easy measuring/release of batter). It makes 48 mini muffins. Bake at 350 for 15 minutes. The cream cheese frosting-1 8oz cream cheese softened, 1 stick butter softened, 1T vanilla (we love vanilla), and a powdered sugar bag -this I just added to taste/firmness. Maybe 4-5 cups? I used a large star tip to pipe the frosting on the cupcakes. Mmm. They are actually all gone! DS20 took them to a holiday gathering and none came back afterwards. College students are hungry souls.
I had to use up some chicken, & will be gone for the dinner prep portion of the evening, so I've thrown a bunch of veggies, spices & chicken in the crockpot. Trying a new soup recipe.
Turkey tetrazzini-first time trying this with Turkey leftovers. Fingers crossed it tastes good.5/5 cleared their plates.
NY strip steak crusted in a cocoa chipotle rub cooked in grass fed butter
taco "meat" (tried a block of beyond burger "beef" I got on sale) with black beans and corn over rice, with shredded cheese, tomato etc. It was ok. I think the fake meats have a ways to go until they would be a regular part of my life. At this point, the plain unprocessed vegetarian options are so much more palatable...and cheaper!
@jeninco, that polenta sounds amazing! Do you have a recipe or did you just make that on the fly?
Pulled chicken and shaved Brussels sprouts.
@jeninco, that polenta sounds amazing! Do you have a recipe or did you just make that on the fly?
It's from the Jeanne Lemlin book "Main-Course Vegetarian Pleasures" which I really recommend. I'll type in the short version when I have time later today.
The short version:
The polenta:
Bring 4 cups of veg stock to a boil, with perhaps a pinch of salt. When boiling, whisk in 1 1/4 cups cornmeal, then turn down and whisk pretty regularly so it doesn't form lumps. When it's too thick to whisk, cover and turn off and let it steam for a bit while you finish up, then add a lump of butter and some grated hard cheese.
Meanwhile, sautéed 6 crushed garlic cloves and some hot pepper flakes in a bit of olive oil. When they're a little toasty (but not burning) add a large (I think 28 oz?) can of crushed tomatoes. Then toss in as much cauliflower as you think looks balanced, cut into small florets. Add water if necessary, and let the whole thing simmer a bit. We also added some cooked white beans, just to add a bit of protein. Serve with chopped parsley and more hard cheese in a grater (parmesian, asiago, Romano, etc. etc.)
Pulled chicken and shaved Brussels sprouts.
Sounds vaguely dirty.
B/F/C/S - Bread, fruit, cheese, salamiWe call that Snack Dinner and it's on regular rotation in our household :D
We usually do this on nights when we're running ragged - it's easy, quick, helps clean out some on-its-last-legs produce, and is little-kid friendly. Tonight we've got the tail end of a cucumber, an apple, the last of some white cheddar from Thanksgiving mac n' cheese, and some hummus, in addition to the Aldi baguette we pull from our freezer.
B/F/C/S - Bread, fruit, cheese, salamiWe call that Snack Dinner and it's on regular rotation in our household :D
We usually do this on nights when we're running ragged - it's easy, quick, helps clean out some on-its-last-legs produce, and is little-kid friendly. Tonight we've got the tail end of a cucumber, an apple, the last of some white cheddar from Thanksgiving mac n' cheese, and some hummus, in addition to the Aldi baguette we pull from our freezer.
I want to see that cake recipe - sounds delicious! If you were JeninChicago I would ask you for a slice.
Tartars de manzana (Apple cream tart) and perrunillos (almond shortbread cookies) along with some manchego cheese and crackers. DD asked me if I could make desserts for her Spanish open house. Little did I know I would be making recipes in Spanish with European measurements and no real directions. But it was actually a blast and they turned out looking like legit pastries.
Tomorrow I am supposed to make fresh churros and bring all this at 11:15am, but Costco opens at 10am and might be my friend….I have everything to do it at home, and have actually made these fairly often. I just hate being under a time crunch in the morning and she wants 40 of them. (10 Costco sized would do).
I ended up doing both! Costco only had 5 churros available. They looked lonely on the platter. I have a deep fryer and they were surprisingly easy to do. Tomorrow we will have funnel cakes to celebrate the vacation.Tartars de manzana (Apple cream tart) and perrunillos (almond shortbread cookies) along with some manchego cheese and crackers. DD asked me if I could make desserts for her Spanish open house. Little did I know I would be making recipes in Spanish with European measurements and no real directions. But it was actually a blast and they turned out looking like legit pastries.
Tomorrow I am supposed to make fresh churros and bring all this at 11:15am, but Costco opens at 10am and might be my friend….I have everything to do it at home, and have actually made these fairly often. I just hate being under a time crunch in the morning and she wants 40 of them. (10 Costco sized would do).
Whatever you decided, I hope it went well. Churros are one of the very few things for which I'll drive to a bakery -- deep frying is not something I'm set up for (nor do I especially care to be).
Now I want manchego, though... and we're flying tomorrow, so I could justify having cheese, crackers, and apple slices as a travel brunch...
My wife's out of town for three nights... I'm the chef of the house but felt like going simple.
So I threw 6 cups of dry pinto beans in the instant pot, cooked 4 cups of rice on the stove. I seasoned the beans when they're done and put them in a big tupperware in the fridge. I make a "bachelor burrito bowl" adding jarred salsa, sour cream, and hot sauce.
Should last a few days.
We do on the reg. No issues after 10+ yearsMy wife's out of town for three nights... I'm the chef of the house but felt like going simple.
So I threw 6 cups of dry pinto beans in the instant pot, cooked 4 cups of rice on the stove. I seasoned the beans when they're done and put them in a big tupperware in the fridge. I make a "bachelor burrito bowl" adding jarred salsa, sour cream, and hot sauce.
Should last a few days.
I wouldn't eat cooked rice that's more than a day old. Do other people? I'd be fine with the beans :)
My wife's out of town for three nights... I'm the chef of the house but felt like going simple.
So I threw 6 cups of dry pinto beans in the instant pot, cooked 4 cups of rice on the stove. I seasoned the beans when they're done and put them in a big tupperware in the fridge. I make a "bachelor burrito bowl" adding jarred salsa, sour cream, and hot sauce.
Should last a few days.
I wouldn't eat cooked rice that's more than a day old. Do other people? I'd be fine with the beans :)
It's a relatively common source of food poisoning - 5-10% of all cases. We freeze soft all's of leftover rice and then microwave them as we need them, usually. Sometimes we just fridge it and roll the dice.
Yes this is what I'd been taught, that it's one of the worst culprits. Something to do with it being plain carbs. But if people are eating days old rice on the regular must be ok. There's probably things to do to lessen the risk like using a clean dry container, fridging almost straight away and not scooping it in with a spoon you've licked. Two of those things don't happen in our house.
We do on the reg. No issues after 10+ yearsMy wife's out of town for three nights... I'm the chef of the house but felt like going simple.
So I threw 6 cups of dry pinto beans in the instant pot, cooked 4 cups of rice on the stove. I seasoned the beans when they're done and put them in a big tupperware in the fridge. I make a "bachelor burrito bowl" adding jarred salsa, sour cream, and hot sauce.
Should last a few days.
I wouldn't eat cooked rice that's more than a day old. Do other people? I'd be fine with the beans :)
Roasted Brussels sprouts with spicy maple aioli. Soo good, and I needed veggies. DH had crab cakes.
New Orleans bread pudding with whiskey sauce for dessert. I better eat some fruit now.
@Dollar Slice - that loss of wine is very sad. It’s why I make sure to drink ours regularly. LOL. We have had a nice bottle of VC hanging around all year waiting for NYE. Or anything worthy to celebrate. Alas, it’s been a rough year.
Stuffed peppers to use up a bunch of bell peppers before they go bad. I bought them for a specific recipe that I didn't make over the holidays and now I cannot remember what the specific recipe was.
Leftover night-I bet the hubs gets takeout.
Leftover night-I bet the hubs gets takeout.
Here as well… but we are reheating a pot of beans and making rice to go with it as I speak . No takeout for us!
Yea that doesn’t sound very vegan…..
I also have some rainbow colored peppers and was going to make stuffed peppers with them tonight with Vigo Mexican Rice. Have never had that rice before so was a bit hesitant to use in stuffed peppers so we are having the Mexican rice tonight with steak and if we like it enough, it will go in stuffed peppers. However, I wanted to use taco spice and thought it plus the Mexican rice might be too salty. So may go back to using white rice and a packet of taco powder spice. Decisions...decisions!I never thought about taco seasoning! I leaned Italian-ish instead. I had some fire-roasted diced tomatoes. Mixed that with rice, veggie meat and a big heap of Costco's no salt seasoning. Par baked, then topped with marinara for the last 10 minutes. Came out pretty well. So filling that we ate less than anticipated, so hooray, an extra meal for the week!
Last night was masa harina waffles with black bean hash. It was SO good. Tonight is going to be white bean pasta "alfredo" with peas and sun dried tomatoes.
Last night was masa harina waffles with black bean hash. It was SO good. Tonight is going to be white bean pasta "alfredo" with peas and sun dried tomatoes.
oooo got a recipe for the waffles? we made tamales over the holiday and have a bunch of leftover masa, and we were just planning on making some tortillas at some point but this sounds like another tasty option :D
Last night was masa harina waffles with black bean hash. It was SO good. Tonight is going to be white bean pasta "alfredo" with peas and sun dried tomatoes.
oooo got a recipe for the waffles? we made tamales over the holiday and have a bunch of leftover masa, and we were just planning on making some tortillas at some point but this sounds like another tasty option :D
Low carb beef tacos and beef nachos for the 1 who doesn’t like tacos….
Peanut noodles (probably with rice noodles) with tofu and a variety of veggies, including snow peas and a red pepper. Need to find a recipe that looks good...@jeninco I do a mashup of these two -
Peanut noodles (probably with rice noodles) with tofu and a variety of veggies, including snow peas and a red pepper. Need to find a recipe that looks good...@jeninco I do a mashup of these two -
https://pinchofyum.com/spicy-peanut-soba-noodle-salad#tasty-recipes-38176-jump-target
https://www.jessicagavin.com/asian-soba-noodle-salad-with-soy-dressing/
It’s so hot right now that I’m flattened. Dinner will be Greek salad and some beer bread I made earlier.
@Dollar Slice that sounds really nourishing and good. I hope it was as comforting as it sounds.
I was supposed to go out to dinner with my best friend, but I'm kinda not feeling it right now. I have a bunch of leftovers to work through. I've been planning six dinners a week and I'm starting to think that five with two planned leftover nights might be a better option.
Yeah us too. Five meals planned, which gives us slots for leftovers or cracker dinner.I was supposed to go out to dinner with my best friend, but I'm kinda not feeling it right now. I have a bunch of leftovers to work through. I've been planning six dinners a week and I'm starting to think that five with two planned leftover nights might be a better option.
This is what we do. If I plan 6, we inevitably have waste. We've got two teens at home, and someone always has last minute plans or practice or work.
Last night it was boiling hot so dinner was salad with miso-braised basa. Tonight it's cooler so I think it'll be spinach rice cake with some sort of smoky tomato sauce.
I make it myself - sauté an onion in a lot more olive oil than you think, add some garlic after 10 minutes or so, either smoked paprika or smoked chipotle depending on whether I want it hot or not and a can of diced tomatoes. Cook on a low simmer for roughly 20 minutes until the sauce kinda glows and it splits a bit when you stir it. You’re basically cooking off all the water and replacing it with oil. If it doesn’t taste like a sauce then it needs some more cooking.Last night it was boiling hot so dinner was salad with miso-braised basa. Tonight it's cooler so I think it'll be spinach rice cake with some sort of smoky tomato sauce.
Do you buy pre-smoked tomato sauce or do you smoke it yourself? Is there something more/other to it than adding liquid smoke? Curious because I had a pizza with a smoky tomato sauce on it last weekend and I unexpectedly really loved it and was wondering how it was made.
@jeninco, I had never heard of scaccia....and now I need to make one. Looks amazing.
leftovers
Trying a new recipe:
Parmesan tahini kale salad....but in my usual manner, I'm making some adjustments....I don't have kale, but I have a head of cauliflower which needs to be eaten....so I'm going to roast the cauliflower and chickpeas, sprinkle with panko and parmesan as in the recipe and I already made the dressing and it is AMAZING. Link below for anyone who wants to try it.
https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
@Weisass --my partner is about to leave for 10 days and I was already daydreaming about eating orange & banana smoothies for dinner.. or apple crumble :)Mmm sounds delish!
Tonight he is making kimchi-fried rice...we had leftover rice & a partially full jar of kimchi. Will top with egg
https://www.maangchi.com/recipe/kimchi-bokkeumbap
Tonight my wife made besan pitla, green vatana and tamarind rice. Translation: besan pitla is a paste of chickpea flour fried with onions and spices..
Home made lasagne!
Home made lasagne!
Us too! I made one huge one (will freeze at least half) and one small one (headed directly into the freezer), so we'll get at least three dinners out of that rather substantial amount of work.
If I catch a salmon today, it will be salmon.
If not, it will be albacore tuna, plus a mayo free cole slaw
[/quote
The tuna was excellent :-(]
If I catch a salmon today, it will be salmon.The tuna was excellent :-(
If not, it will be albacore tuna, plus a mayo free cole slaw
Definitely!If I catch a salmon today, it will be salmon.The tuna was excellent :-(
If not, it will be albacore tuna, plus a mayo free cole slaw
Sorry you didn't catch your salmon! Next time?
@jeninco, I have the same overabundance of red lentils. I just found this recipe and I think I will be trying it later this week
https://www.myfussyeater.com/lentil-veggie-nuggets-recipe-kids/
Tonight's dinner plan looks suspiciously like last night's dinner plan of mushroom meatballs and cacie e pepe cauliflower for me and greek chicken meatballs and spinach orzo for the fellas. Last night there was a time crunch and a freezer dinner of (cringe) hot dogs, (both meat and veggie) was served. Seriously, I want to punch myself in the face for that.
Leftovers... boerewors sausage, hash brown potatoes & some type of greens.
Leftovers... boerewors sausage, hash brown potatoes & some type of greens.
Wow, there's a sausage name I haven't seen in a while. Are you, um, in the country where that stuff is based?
Leftovers... boerewors sausage, hash brown potatoes & some type of greens.
Wow, there's a sausage name I haven't seen in a while. Are you, um, in the country where that stuff is based?
Nowhere near it @jeninco , very much in Canada!
But we have a friend who's family is from South Africa--years ago, she made these for dinner one night and we loved it so much that they now occasionally gift it to us when they come visit :)
We're going for a backcountry ski tour tomorrow, so I made Anzac biscuits/cookies (I used this recipe:https://www.101cookbooks.com/anzac-cookies/, with honey -- which I realize isn't authentic, but it's what I have. Also, not lovely little hearts, more of oval-shaped blobs, but they're delicious!), and I'm partway through making WW cinnamon rolls for breakfast.
Tonight, we're having this delicious white-bean soup with all the toppings: https://www.youtube.com/watch?v=174q6NV_G6E (I suggest finding the recipe, not watching the video...) We'll be using broccoli, rather than broccolini, because that's what the store had.
We're going for a backcountry ski tour tomorrow, so I made Anzac biscuits/cookies (I used this recipe:https://www.101cookbooks.com/anzac-cookies/, with honey -- which I realize isn't authentic, but it's what I have. Also, not lovely little hearts, more of oval-shaped blobs, but they're delicious!), and I'm partway through making WW cinnamon rolls for breakfast.
Tonight, we're having this delicious white-bean soup with all the toppings: https://www.youtube.com/watch?v=174q6NV_G6E (I suggest finding the recipe, not watching the video...) We'll be using broccoli, rather than broccolini, because that's what the store had.
I'm assuming from what you have written before that you are not Australian (or New Zealander) so Anzac bikkies is a great choice for you. I'm actually surprised to see you writing about them. Maybe next time go for this recipe: https://www.womensweeklyfood.com.au/recipes/best-anzac-biscuits-recipe-28575
Women's Weekly before any recipe is a great search term for Australian recipes.
Fidget casserole sounds amazing! Recipe please!
Grilled chicken & rice. Need some easy options, as the teens are back to full activities, and our schedules are wild.
@jeninco - we have some weird eating stuff here (food allergies, a picky eater, my husband doesn't enjoy soup or casseroles)... Food that works best for us is typically some combination of protein & carb, but not mixed together until serving. ;-) It's taken a ton of experimentation to get to the point where I don't want to kill all of the other diners. That said, my husband will happily cook on weekends, so he is pulling his own weight there. It would be more offensive if he complained & didn't help. We typically cook on Friday, Saturday & Sunday, eating leftovers of those things throughout the week.
Except for tonight, where we are having a gourmet offering of frozen pizza (cauliflower crust for one, regular for everyone else), doctored up with additional toppings. We have salad with every meal, and our kids get fruit as "dessert". They are teens, but that's still dessert. After they eat that, lord knows what they find in the pantry, but at least they've consumed the fruit first.
@sonofsven - PNW native, very jealous of your dinner!
Thanks! I can only brag about it here even though I'm active on a fishing forum, I don't want to encourage an invasion of my area from the big city upriver fisher people. It's very competitive.
Holy Yum Chicken
https://www.youtube.com/watch?v=O1wAFP1z0nQ
Holy Yum Chicken
https://www.youtube.com/watch?v=O1wAFP1z0nQ
Looks delicious. But I'd thicken it with a roux perhaps instead of corn starch? It looked a bit lumpy, but maybe that's part of the desirable texture, I dunno. With a roux there would be no lumps. I know she says no use real maple syrup, I wish I could, but I am diabetic. I wonder how this tastes with the zero sugar maple syrup lol.
I have not made this before but have made another recipe this lady demonstrated. It was delicious! If you are diabetic, I would use what you are used to or maybe invest in a high quality sugar free maple syrup. Maybe even look up maple syrup substitutions that you can have. I do like your suggestion of the roux. I think I will do that! There is a trick to the lumps in the gravy and that is to strain it.
coconut flour crust pizza (to use up a stash of coconut flour from pandemic era) and a "high protein vegan salad" from a recipe I found on line. Salad was pretty good! But I still like pizza even better.
Sure thing! It is similar to your recipe, I think, using mozzarella, cream cheese, coconut flour and eggs. I found that it was pretty good and could actually be held like a real piece of pizza.
https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=6720724
There are two options on the site, one with almond flour and one with just coconut flour. I haven't tested the almond flour one.
Holy Yum Chicken
https://www.youtube.com/watch?v=O1wAFP1z0nQ
Looks delicious. But I'd thicken it with a roux perhaps instead of corn starch? It looked a bit lumpy, but maybe that's part of the desirable texture, I dunno. With a roux there would be no lumps. I know she says no use real maple syrup, I wish I could, but I am diabetic. I wonder how this tastes with the zero sugar maple syrup lol.
I have not made this before but have made another recipe this lady demonstrated. It was delicious! If you are diabetic, I would use what you are used to or maybe invest in a high quality sugar free maple syrup. Maybe even look up maple syrup substitutions that you can have. I do like your suggestion of the roux. I think I will do that! There is a trick to the lumps in the gravy and that is to strain it.
Tonight's plan is chicken split breasts since they are on sale. I think I'll do a small pan of Holy Yum (I made it a few years ago and then forgot about it) and a large pan simply seasoned, so I can shred and freeze it for later. We have potatoes in the pantry, so I'll bake those, and we have leftover cabbage from St. Patrick's Day for a vegetable. DH will make a green salad.
@Serendip, that cauliflower sounds delish....and I just happen to have a head in my crisper!!
I love it when a meal comes together. (apologies to the A-team)
I actually looked at the ad again and it was $1.99/# when I thought I'd seen 99¢/#, so we ate baked potatoes with the leftover cabbage and bacon plus corn. 82¢/# is a good price for split breasts. I think they roast up moister than boneless/skinless, and I do use the bones in stock.Tonight's plan is chicken split breasts since they are on sale.What kind of deal did ya get on the chicken? It was recently on sale for $1.29 /lb at my discount grocer -- boneless/skinless; I bought 35 pounds of it. It was all frozen. They have a sale now for "split chicken breast" (I guess that means with the bone) for 82 cents per pound; which probably is a really good deal in comparison because breast bones are thin and can be used for chicken stock as well.
Local grocer has advertised boneless/skinless chicken for 99¢/# for three days next week, so I'm planning to hit that sale.Sweet. Yeah I'd buy like 30+ lbs of that at that price! :) If my chest freezer wasn't full.
@couponvan, I like your china hack!!
Actually, grilled cheese is one of my all time favorite meals. I really try to eat "whole foods/plant based" but I LOVE grilled cheese. It was one of those days....
Dang, my local discount grocer put out ad today: chicken leg quarters for 55 cents/lb — 10lb bags. Gonna have to grab a bag or two.Local grocer has advertised boneless/skinless chicken for 99¢/# for three days next week, so I'm planning to hit that sale.Sweet. Yeah I'd buy like 30+ lbs of that at that price! :) If my chest freezer wasn't full.
JenniferW what grocery store did you find those chicken leg quarters? What a DEAL!
Tonight I am having chicken parmesan, linguine and salad. I made homemade sauce from tomatoes I grew in my garden last year. I had two big vacuum sealed bags of sliced up garden tomatoes and added one 28 oz can of plum tomatoes, tomato paste, spices and some butter, plus some cooked crumbled hamburger. The sauce is awesome! I cooked it in my crockpot all day. We like it spicy, so a big spoonful of crushed red pepper went into it too. I made this sauce the other day and we had it for dinner and tonight we are having it again. It made a lot of sauce!
JenniferW what grocery store did you find those chicken leg quarters? What a DEAL!
Tonight I am having chicken parmesan, linguine and salad. I made homemade sauce from tomatoes I grew in my garden last year. I had two big vacuum sealed bags of sliced up garden tomatoes and added one 28 oz can of plum tomatoes, tomato paste, spices and some butter, plus some cooked crumbled hamburger. The sauce is awesome! I cooked it in my crockpot all day. We like it spicy, so a big spoonful of crushed red pepper went into it too. I made this sauce the other day and we had it for dinner and tonight we are having it again. It made a lot of sauce!
Oh it's an Oklahoma only discount grocer -- probably never heard of them. If you are in Oklahoma, let me know and I'll PM you the name of the store and location.
Sounds delicious! We just had unspaghetti with homemade Italian meatballs. Unspaghetti is the sauce and meat that would go in a pasta dish without the pasta -- so it has more veggies like broccoli, celery, bell pepper and/or cabbage in it for the fiber. (We eat low carb here due to diabetes etc..) I used ground pork I ground myself from whole pork butts I purchased from Sam's club for $1.58/lb by the case. The italian sausage seasoning we used is the following:
https://www.allrecipes.com/recipe/35989/hot-italian-sausage/
I need to get a bunch of plants started inside now .. tomato plants, kale, chiles, eggplant etc.. I've been neglecting it .. should of had them started already. Also I like to start a bunch of marigolds.. they bloom from like May all the way to Novermber. I will also grow about 12 square feet of basil and then food process that with some olive oil and freeze in ice cubes and throw in gallon bags.. will give us fresh basil taste year round for pesto, pizza, unspaghetti etc.
Just found out I need to be pushing iron in the diet so I pulled a bought-on-sale chuck steak out of the freezer and am having a braised beef & vegetable soup/stew with carrots, potatoes, zucchini, pearl onions, broccoli and cauliflower. (I'm never sure how to decide where the dividing line is between soup and stew, especially because I always end up insufficiently thickening my stews...)
My chest freezer is quite full, but I'm going to see what I can do to make room. The ad states that they "reserve the right to limit quantities" but they didn't state a limit. I'll buy as much as I can freeze, going back multiple times if necessary and taking an extra family member with me (it's a 3 day sale beginning the 27th).Local grocer has advertised boneless/skinless chicken for 99¢/# for three days next week, so I'm planning to hit that sale.Sweet. Yeah I'd buy like 30+ lbs of that at that price! :) If my chest freezer wasn't full.
I have a dinner date tonight. I'm making Thai red curry with chicken. I'm pretty excited about both of these things.
Chicken Marsala, egg noodles with garlic butter & parm cheese. plus a salad.
I have not made this before but it looks delicious and the demonstration is so easy to follow.
https://www.youtube.com/watch?v=iaaxDQ9jqeI
Glad to hear it was a win-I was just looking at that.Chicken Marsala, egg noodles with garlic butter & parm cheese. plus a salad.
I have not made this before but it looks delicious and the demonstration is so easy to follow.
https://www.youtube.com/watch?v=iaaxDQ9jqeI
Made it, ate it, loved it! Recommend it!
Sundubu jjigae for lunch. So easy, so frugal, so healthy. 10/10 recipe on basically every axis (unless it's not to your taste!)
@jeninco that friend is going to love you forever. I will admit to a bit of triggering-my experience was getting out of the surgery clinic and being dropped off by my husband at the in laws because he had to catch a plane. Literally rushed out against orders so he could make it in time. Looking back, that experience hasn’t aged well.
You are a great friend
@jeninco that friend is going to love you forever. I will admit to a bit of triggering-my experience was getting out of the surgery clinic and being dropped off by my husband at the in laws because he had to catch a plane. Literally rushed out against orders so he could make it in time. Looking back, that experience hasn’t aged well.Coup, your husband sucked. Hopefully he's either gotten better, or been left behind! Sorry to push your buttons -- want some cookies?
You are a great friend
Update: potato nachos were fantastic. Going in the regular rotation.
@Serendip, I'd love that recipe if you have it!
@Serendip, I'd love that recipe if you have it!
We used her cookbook but I found the same recipe online. We just used egg noodles and I've substituted cambozola as well when that is what I have.. Really simple and decadent.
https://thehomepage.co.uk/skye-mcalpines-tagliatelle-with-gorgonzola-pear-and-walnut/
My easiest and one of my tastiest recipes: cabbage and bacon. Cut cabbage into wedges. Arrange on a baking tray. Lay strips of bacon across the cabbage. Bake at 400 for 25-30 minutes. That's it. That's the recipe.Stir fry cabbage and bacon served with rice was one of the only recipes my 1/2 Taiwanese husband could make when we met. So easy. So tasty! Finely sliced cabbage. Chopped bacon. 1 chopped onion. Stir fry bacon and onion until crispy. Add cabbage (original recipe didn’t call for draining fat). Add 1 Tbs soy sauce and 1 tbs corn starch dissolved in 1/2 c water. Also some black pepper to taste. Yum!
My 9-year-old: "The cabbage makes it healthy. And the bacon makes it tasty!"
Made some mashed potatoes to go with it.
@mspym-- banana bread sounds delicious!I love doing these challenges! The one I need to get back on is grocery shopping by bike.
Have you ever made zucchini fritters to use up the extra zucchini? They are pretty easy and tasty! I am glad to send a recipe if interested.
Tonight's menu is leftover spinach and rice casserole and some broccoli, maybe with some veggie meatballs. the lad is making a chicken and cheese burrito out of leftover chicken. We are traveling over the weekend, so doing a "grocery store challenge" which means making meals out of whatever is lying around so as to avoid a grocery run. It's a bit silly, but often fun and gets us to use up bits and bobs which have been lingering.
we love these zucchini-lentil fritters, and they're GF! https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurtThose are the ones I make!
Last night was the Mediterranean zucchini from Green Roasting Tin on linguine, which took care of all but one of the zucchini. Tonight I’ll make rice and spinach cake while Ofpym makes a tomato and mushroom sauce.
I bought a half cabbage bigger than my head yesterday (2kg! For $3.50!) so that will be the main vegetable for this coming week.
Pesto, mozzarella and artichoke heart pizza. Have never tried before but I have some artichoke hearts :)
Tonight I made tofu schnitzel for the first time. It turned out ok but I filled the house with smoke. I'm hopeless at frying anything! The tofu was sliced thinly and marinated for a bit in coconut aminos, before dipping in cornflour, egg and a breadcrumb mixture (bread crumbs, nutritional yeast, paprika and veggie stock).
I served the schnitzel with udon noodles and stir fried veg. The noodles and veg had a made up sauce of peanut butter, rice vinegar, tamari sauce and a bit of water. Placed the schnitzel on top in strips so it looked sort of like a katsu curry but the wrong sauce.
The schnitzel had a nice crunch but I couldn't taste any of the additions to the breadcrumb mix.
Does anyone have a good instant pot recipe for boneless pork butt? It was on sale so I picked up a few lbs (I'll probably divide and freeze). It's going to be a warm week so I would rather use the IP and not heat up the apartment. I have a bottle of BBQ sauce, or some carrots and potatoes I could make into some kind of stew... I dunno, looking for inspo.
@Dollar Slice this is a banger https://www.justonecookbook.com/instant-pot-asian-pulled-pork/
@Dollar Slice this may be too late but I’d sub rice wine vinegar for sure.
lentil sloppy joes and salad.
I've made this recipe before and it is really tasty. And I made some spicy pickles this week, so they add a little zesty crunch.
Chicken shawarma inspired charcuterie dinner. Shawarma, tzatziki, pita crackers, hummus, cucumbers, bean salad, and cucumber slices. Accompanied by Godiva chocolate clearance bake-at-home cookies ($9) for 36? Served with generic cookie dough ice cream from Lidl.
@jeninco , trader Joe's sells a pretty good zhoug if you have one nearby. And- your menu sounds delicious!!
We have so much tarragon ready in the garden, so we are doing shrimp rolls tonight.
Anyone else’s have a favourite tarragon heavy recipe?
it's cooling off and clouding over, so we're having a one-pan situation with layered sweet potato and green apple slices, poached in apple juice punched up with some cloves and mustard, with ham slices layered on top. And a salad, for green-ness. It's typically a fall dinner for us, but I just scraped some ham out of the freezer and it's a pretty fast and easy dinner...Dang! Do you have a recipe or do you play this one by ear?
it's cooling off and clouding over, so we're having a one-pan situation with layered sweet potato and green apple slices, poached in apple juice punched up with some cloves and mustard, with ham slices layered on top. And a salad, for green-ness. It's typically a fall dinner for us, but I just scraped some ham out of the freezer and it's a pretty fast and easy dinner...Dang! Do you have a recipe or do you play this one by ear?
We have leftover pork jowes that we used up for pasta carbonara, which we also threw some frozen peas into. And I roasted some beets that were hanging out in the crisper drawer. And then I used the last bit of pizza dough that was hanging around for apple pizza, with a layer of ricotta and some bespoke local honey, which was just amazingly delicious.
We have leftover pork jowes that we used up for pasta carbonara, which we also threw some frozen peas into. And I roasted some beets that were hanging out in the crisper drawer. And then I used the last bit of pizza dough that was hanging around for apple pizza, with a layer of ricotta and some bespoke local honey, which was just amazingly delicious.
Apple pizza? Do tell!
@jeninco --glad you are feeling better, the loss of smell is such a weird symptom isn't it?!
For dinner I'm making Arepas w/ black beans & salsa verde. We have cilantro plants that had to be pulled in the garden so found a recipe that uses a lot of it-- from the cookbook "One Pot, Pan, Planet". I've never made arepas before but they look tasty..like puffy tacos :)
Pork (in a Hawaiian-esque marinade) kabobs with onion, watermelon, and a leftover zucchini (chunked), assuming the weather holds up enough for grilling tonight. (Otherwise, I think it's breakfast-for-dinner...)
Last night we did a one-pot basil zucchini pasta from NYT and it was pretty decent, given we're creatures of habit and usually just do pasta with marinara. Used up some basil we have been growing for the gremolata which *shrugs* The pasta was lovely without it.
@jeninco --glad you are feeling better, the loss of smell is such a weird symptom isn't it?!@Serendip you can also use the cilantro stems and roots as the base for Thai curries. They also freeze well for future curries.
For dinner I'm making Arepas w/ black beans & salsa verde. We have cilantro plants that had to be pulled in the garden so found a recipe that uses a lot of it-- from the cookbook "One Pot, Pan, Planet". I've never made arepas before but they look tasty..like puffy tacos :)
Please let us know how the arepas turn out! I've been curious to try making them!
(And if you have additional cilantro, I've had luck turning all the non-woody parts into a dressing with olive oil, lime juice, and some chipotles in adobo, using a stick blender to grind everything up until it's smooth -- it can be quite thick!)
Three bean salad chilled in the fridge, perfect for scooping with tortilla chips. https://minimalistbaker.com/easy-three-bean-salad/
Cod...I have so much cod...I was also unaware of just how difficult cod is to cook.
Also, how the fuck do you make crab's legs?? I have a small mountain of those as well.
Cod...I have so much cod...I was also unaware of just how difficult cod is to cook.
@Serendip we can eat so much sautéed savoy cabbage. Little bit of sesame oil and gochugaru? Put that on a bowl of rice with an egg or some tofu!
Cod...I have so much cod...I was also unaware of just how difficult cod is to cook.
Also, how the fuck do you make crab's legs?? I have a small mountain of those as well.
https://www.tasteofhome.com/article/how-to-make-crab-legs/ (https://www.tasteofhome.com/article/how-to-make-crab-legs/)
I prefer the boiling in salt water method.
Cod...I have so much cod...I was also unaware of just how difficult cod is to cook.
Cod is easy! Unless you don't like fried battered cod for every meal . . . then you're in some trouble.
Cod...I have so much cod...I was also unaware of just how difficult cod is to cook.
Cod is easy! Unless you don't like fried battered cod for every meal . . . then you're in some trouble.
Yeah, I now understand why every restaurant here serves it battered.
I'm just accepting that it falls apart now and planning for that. I made a baked feta and cherry tomato pasta dish and piled a bunch of deconstructed cod on top and it was fantastic.
Tonight was going to be a pasta bake but all the ricotta got eaten so now it'll be either tofu noodles with bok choi or dhal and flatbreads.I love the way I keep coming up with plans that are then promptly abandoned. Ofpym made rice with pork mince & black beans, Chinese-inspired flavours. It was delicious. We really really do need to use up the bok choi so TOFU NOODLES IT IS. That is me telling myself the mealplan, very firmly in the hopes it will stick.
@Serendip thanks for coming up with a banger way for us to use up our quinoa stash
Soba noodles with veg, tofu and a peanut-butter sauce
BBQ meatless meatballs
@YK-Phil, sure thing!
I have a couple of recipes, but in a pinch, the ones from Aldis (Earthgrown brand) are pretty good.
I have made each of these and sometimes will combine recipes depending on what I have lying around. I either make a homemade marinara, a BBQ sauce or make a sweet and spicy by blending equal parts chili sauce and grape jelly and letting it go in the crock pot for 4 hours on low. I rarely follow a recipe religiously! Hope this helps!!
https://veganwithcurves.com/bbq-lentil-balls/
https://minimalistbaker.com/easy-lentil-meatballs/?utm_source=Minimalist+Baker&utm_campaign=d66dba4a81-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_0e438fa000-d66dba4a81-135450693
https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20220707&utm_term=232908
Lebanese lentil and swiss chard soup.Thank you, cooked this for my husband tonight. He loved it
Cook a pound of green or brown lentils in lots of water (8 cups) until halfway done. Add 2 or 3 peeled diced Russet potatoes and cook another 15-20 minutes. Meanwhile, remove the stalks from a bunch or two of chard, and chop the leaves coarsely. Slice the stalks and chop 2 large onions. Saute the onions in olive oil along wtonight,e whole crushed garlic cloves for a couple of minutes, then add the chard stalks and saute until done. Add some flour if you like a really thick soup and saute for a minute or two. Add the onion mixture to the lentils and potatoes when they're nearly done, along with the chard leaves, and cook for another 15 minutes or so. Just before serving, add salt to taste and plenty of freshly ground pepper, plus the juice of at least 2 squeezed lemons.
This is incredibly simple - you can't really go wrong, there are no "correct" proportions. It's going to taste satisfying and delicious no matter how much or how little chard, potatoes, onions and garlic you use, or whether you cook the hell out of it or get the lentils and potatoes just barely done. I like it nice and tangy with lemon juice, but you can put less. With some good crusty bread, this is a tasty, low-fat, filling vegetarian meal for any season. And the ingredients are inexpensive.
@jeninco, that sounds great-- like an updated nicoise salad! Funny enough- I bought French green beans and tomatoes to make one tomorrow!!
Salad Olivieh - basically potato salad with chickpeas (vegetarian version - original recipe is with chicken) in a tangy dressing. Super recipe (gift link): https://wapo.st/3rfcsm
We'll have it with a green salad and some warm pita.
Tonight I'm trying rhubarb as a savoury food, in a slaw. The recipe I picked has chilli, but also has you pickle the rhubarb overnight first in a very sweet brine, so it's not that savoury.
Salad Olivieh - basically potato salad with chickpeas (vegetarian version - original recipe is with chicken) in a tangy dressing. Super recipe (gift link): https://wapo.st/3rfcsm
We'll have it with a green salad and some warm pita.
Link doesn't work.
@jeninco- that sounds amazing. Especially the peaches!!
DH has requested beef stew for tonight since the weather has been cold and blustery for a solid week. I will make that and split pea with barley soup for the non-meat eating contingent...oh and delicious baguettes, because you can't have soup with bread to dip into it!
@Serendip, potato leek and gruyere pizza sounds amazing! Can you share your recipe???
Pizza with homemade pesto, cherry tomatoes from the patio and fresh basil. Simple but delicious.
Pizza with homemade pesto, cherry tomatoes from the patio and fresh basil. Simple but delicious.
Curry-spices cauliflower steaks, crispy chickpeas, hummus I made this morning and garlic yogurt in pita breads
Rough guide: preheat your oven 200c/180c fan. chop your cauliflower into florets, bung it and the tender leaves into a roasting tray. Peel and cut a red onion into wedges. Drain a can of chickpeas. All into the tray. Toss with olive oil, salt, pepper, curry powder or a mix of cumin/chilli/coriander/turmeric. Put it in the oven for 20-30m until it’s all roasted. Squeeze some lemon over it when you take it out. It’s delicious with a tahini dressing.Curry-spices cauliflower steaks, crispy chickpeas, hummus I made this morning and garlic yogurt in pita breads
That sounds absolutely delicious, and I have a cauliflower in the fridge...
Rough guide: preheat your oven 200c/180c fan. chop your cauliflower into florets, bung it and the tender leaves into a roasting tray. Peel and cut a red onion into wedges. Drain a can of chickpeas. All into the tray. Toss with olive oil, salt, pepper, curry powder or a mix of cumin/chilli/coriander/turmeric. Put it in the oven for 20-30m until it’s all roasted. Squeeze some lemon over it when you take it out. It’s delicious with a tahini dressing.Curry-spices cauliflower steaks, crispy chickpeas, hummus I made this morning and garlic yogurt in pita breads
That sounds absolutely delicious, and I have a cauliflower in the fridge...
Not sure what I'm making for dinner tonight. We hosted a Halloween get-together with 6 couples over the weekend. Someone brought a large vegetable tray that they left for us. I have snap peas, mini sweet peppers and pre-cut carrots, celery, and broccoli. I'm thinking some sort of stir fry would be good but any other recommendations?Vegetable soups or a veggie frittata reserving the broccoli. Turn that into broccoli cheddar soup or broccoli slaw.
Pork, sauerkraut and pineapples in the crockpot served with mashed potatoes and fresh spinach.
Same here. I don't love sauerkraut a whole lot but since finding a fantastic recipe for sauerkraut and pineapple* curry last year, I'm interested in finding more of those kind of recipes. Apparently I like it way more when it's just one ingredient of many rather than on its own.Pork, sauerkraut and pineapples in the crockpot served with mashed potatoes and fresh spinach.
I am super intrigued by the pork, sauerkraut and pineapple - do you have a recipe? Or do you just throw it in a pot?
Pork, sauerkraut and pineapples in the crockpot served with mashed potatoes and fresh spinach.
I am super intrigued by the pork, sauerkraut and pineapple - do you have a recipe? Or do you just throw it in a pot?
Vegetarian stuffed peppers and roasted zucchini
Homemade gyozas. Cucumber salad.
I just finished a fabulous book and am going to let my mind wonder around in its world while I go on autopilot folding the gyozas.
Homemade gyozas. Cucumber salad.
I just finished a fabulous book and am going to let my mind wonder around in its world while I go on autopilot folding the gyozas.
Unfair to leave us hanging; what was the book?!
@snic- that sounds amazing. *adds aubergine (sadly, we call it eggplant) to grocery list*
@jeninco and @snic both your meals sound *amazing*.
I am wiped out from 4 hours of gardening so Ofpym is making linguine with rocket from the garden and some cooked prawns from the freezer.
@snic- that sounds amazing. *adds aubergine (sadly, we call it eggplant) to grocery list*@jeninco and @snic both your meals sound *amazing*.
I am wiped out from 4 hours of gardening so Ofpym is making linguine with rocket from the garden and some cooked prawns from the freezer.
Thanks. My wife is a huge fan of grilled eggplant sandwiches (cut in disks, brush with olive oil, sprinkle salt and pepper) and I have to say she's converted me as well. My "secret ingredient" is usually a drizzle of balsamic vinegar, but I found some Italian saba in a market a year or two ago, which I've been sparingly using up, so I used that instead. It's thicker and a bit sweeter, and complements the robust manchego cheese and eggplant really well.
We have a little Japanese market in our town which has maitake and bunashimeji mushrooms - expensive by the pound but you don't need much (4 or 5 oz for two people). I tore the maitakes into pieces, tossed with a little melted butter, some olive oil, slivered garlic, and salt and pepper, and roasted in a cast-iron pan at 375 for about 25 minutes, tossing occasionally. This was a trial run for Thanksgiving or Christmas dinner, and I think the dish would actually be better with shiitake mushrooms prepared the same way. They have a bolder flavor that always seems to go well with squash.
Speaking of which, if you can find honeynut squash, try them. Trader Joe had them for $1.25 each or so. They look like small butternut squashes, but the flesh is a deeper orange color and it's much more flavorful. For this dish I brushed the halves with melted butter, sprinkled with salt and pepper, and roasted at 375 for about 45 minutes, then scooped out the flesh and stirred it until it was smooth(ish). Then topped with the mushrooms. It was a great alternative to our usual baked french fries to go with the sandwiches.
We've got family coming into town this evening, and the best-case scenario is that they'll arrive here around 9 pm (8 pm their time) I'll have dinner waiting: beef and carrot stew, roasted Brussels sprouts, and polenta -- one family member, I swear, texted me "I avoid gluten but I do eat bread and sometimes pasta" Trying to cook for someone like that is enough to drive a sane person bonkers!
We've got family coming into town this evening, and the best-case scenario is that they'll arrive here around 9 pm (8 pm their time) I'll have dinner waiting: beef and carrot stew, roasted Brussels sprouts, and polenta -- one family member, I swear, texted me "I avoid gluten but I do eat bread and sometimes pasta" Trying to cook for someone like that is enough to drive a sane person bonkers!
This is quite ridiculous @jeninco --I wish you well :)
We are having perogies with caramelized onions & sour cream with greens on the side. Simple meal.
Today I'm making strata.
A forum member introduced me to a service near my house that collects food around it's expiry date, and you can get a week's worth of high end groceries for $40, but you have to be savvy at managing a bunch of "best before, not bad after" food supply.
I used to work in restaurants, so I have plenty of experience with figuring out what to do with supplies that are actively going bad to make something edible. It's kind of fun to flex my chef-y skills.
Well, yesterday's giant bin of food included Swiss chard, eggs, several baguettes, cream, and sausages, all of which needed to be used immediately. So I whipped up a strata last night and will be baking it this morning.
Today I'm making strata.
A forum member introduced me to a service near my house that collects food around it's expiry date, and you can get a week's worth of high end groceries for $40, but you have to be savvy at managing a bunch of "best before, not bad after" food supply.
I used to work in restaurants, so I have plenty of experience with figuring out what to do with supplies that are actively going bad to make something edible. It's kind of fun to flex my chef-y skills.
Well, yesterday's giant bin of food included Swiss chard, eggs, several baguettes, cream, and sausages, all of which needed to be used immediately. So I whipped up a strata last night and will be baking it this morning.
No idea what strata is . . . but I have a strong mental image of you kicking over a chair, slamming a heavy dish down on the table and screaming "THIS . . . IS . . . STRATA!" as an introduction. :D
Today I'm making strata.
A forum member introduced me to a service near my house that collects food around it's expiry date, and you can get a week's worth of high end groceries for $40, but you have to be savvy at managing a bunch of "best before, not bad after" food supply.
I used to work in restaurants, so I have plenty of experience with figuring out what to do with supplies that are actively going bad to make something edible. It's kind of fun to flex my chef-y skills.
Well, yesterday's giant bin of food included Swiss chard, eggs, several baguettes, cream, and sausages, all of which needed to be used immediately. So I whipped up a strata last night and will be baking it this morning.
No idea what strata is . . . but I have a strong mental image of you kicking over a chair, slamming a heavy dish down on the table and screaming "THIS . . . IS . . . STRATA!" as an introduction. :D
I mean...fair...that does sound like something I would do.
Strata, btw, is like a frittata in that it's a baked egg dish, but made with bread as well, which is mixed with the egg and soaked overnight before it's baked. So it's kind of like a savoury French toast on steroids.
Today I'm making strata.
A forum member introduced me to a service near my house that collects food around it's expiry date, and you can get a week's worth of high end groceries for $40, but you have to be savvy at managing a bunch of "best before, not bad after" food supply.
I used to work in restaurants, so I have plenty of experience with figuring out what to do with supplies that are actively going bad to make something edible. It's kind of fun to flex my chef-y skills.
Well, yesterday's giant bin of food included Swiss chard, eggs, several baguettes, cream, and sausages, all of which needed to be used immediately. So I whipped up a strata last night and will be baking it this morning.
No idea what strata is . . . but I have a strong mental image of you kicking over a chair, slamming a heavy dish down on the table and screaming "THIS . . . IS . . . STRATA!" as an introduction. :D
I mean...fair...that does sound like something I would do.
Strata, btw, is like a frittata in that it's a baked egg dish, but made with bread as well, which is mixed with the egg and soaked overnight before it's baked. So it's kind of like a savoury French toast on steroids.
I had never heard of strata before--this is now on the list of things to try...
found this recipe which seems straightforward enough!
https://www.epicurious.com/recipes-menus/how-to-make-strata-recipe-article
Today I'm making strata.
A forum member introduced me to a service near my house that collects food around it's expiry date, and you can get a week's worth of high end groceries for $40, but you have to be savvy at managing a bunch of "best before, not bad after" food supply.
I used to work in restaurants, so I have plenty of experience with figuring out what to do with supplies that are actively going bad to make something edible. It's kind of fun to flex my chef-y skills.
Well, yesterday's giant bin of food included Swiss chard, eggs, several baguettes, cream, and sausages, all of which needed to be used immediately. So I whipped up a strata last night and will be baking it this morning.
No idea what strata is . . . but I have a strong mental image of you kicking over a chair, slamming a heavy dish down on the table and screaming "THIS . . . IS . . . STRATA!" as an introduction. :D
I mean...fair...that does sound like something I would do.
Strata, btw, is like a frittata in that it's a baked egg dish, but made with bread as well, which is mixed with the egg and soaked overnight before it's baked. So it's kind of like a savoury French toast on steroids.
I had never heard of strata before--this is now on the list of things to try...
found this recipe which seems straightforward enough!
https://www.epicurious.com/recipes-menus/how-to-make-strata-recipe-article
It's very easy, and a great way to use up whatever needs to be used.
Evidently it's an American Christmas breakfast dish.
It's very easy, and a great way to use up whatever needs to be used.
Evidently it's an American Christmas breakfast dish.
homemade vegan meatballs (used up the last of the TVP finally), cheesy polenta and "tennessee onions" (we saw the onion recipe on line and it looks delicious-- onions+butter+cheese roasted in the oven...how could that be bad??)
Chauliquilles: sautéed cut-up corn tortillas, added shredded turkey, black beans, corn kernels, cooled a bit, then added eggs and scrambled the whole mess, then mixed in some shredded cheese at the last sec. Served with pickled onions&chilis, and carrot-and-cabbage slaw (just dressed with cider vinegar).
Yesterday I made gingered carrot and parsnip soup for dinner - we had two inches of snow and I always want soup when it's that cold out.
Tonight, probably will be roasted beets and brussels sprouts. Something nice and easy to prep, since I anticipate a difficult day otherwise.
Tomorrow, hopefully spaghetti and turkey meatballs, either with more roast brussels sprouts or peas. Reminds me, I need to take out the ground turkey to thaw.
Yesterday I made gingered carrot and parsnip soup for dinner - we had two inches of snow and I always want soup when it's that cold out.
Tonight, probably will be roasted beets and brussels sprouts. Something nice and easy to prep, since I anticipate a difficult day otherwise.
Tomorrow, hopefully spaghetti and turkey meatballs, either with more roast brussels sprouts or peas. Reminds me, I need to take out the ground turkey to thaw.
@Raenia - Do you have a link for that gingered carrot and parsnip soup? It sounds delicious!!
Tonight is creamy tortellini soup and garlic bread at our house. It's cold and I want all the soups.
Tonight is creamy tortellini soup and garlic bread at our house. It's cold and I want all the soups.
Coconut chicken currySame! Ours will use up the last of the butternut squash from last summer's garden and some green beans we almost forgot we froze when they were getting ahead of us last August. Also, this is DH's recipe, so I get to do something else this evening. I'm thinking it's my turn to bake bread.
Slow cooker sesame beef (Budget Bytes) with rice. Trying it for the first time tonight, but already smells delicious.
Slow cooker sesame beef (Budget Bytes) with rice. Trying it for the first time tonight, but already smells delicious.
@Serendip - love the thread symmetry with the pantry challenge!