So...whats for dinner?
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Hmmm Carole. I changed my privacy settings so try searching one more time or try this link
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I found myself searching under People. Don't know if that means anything. I'm the nlyonker Nancy Yonker with no picture.
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Dinner was Costco's Fire Roasted Vegetable Quiche. I took a quarter to a neighbor down the street who will eat a bite or two. She eats no salads, no veggies except beans, no sweets, no beef or pork or fish - really not much so it's a challenge to take her something. I think this will be OK since she liked the spinach/artichoke quiche. I just didn't tell her what was in either quiche. Ended up visiting so ate a quarter piece cold when I finally got home. Maybe tomorrow I'll do better about making a salad to go with the leftovers.
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Tonight we had blackened tilapia, broccoli, oven roasted potatoes and sliced bell pepper (red, green, & yellow) for salad with a glass of California Central Coast Mourvedre.
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DH made split pea soup with ham hocks and I made a Cesar salad to go with it.
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I have two leeks languishing in the fridge and potatoes threatening to sprout so it looks like a potato leek soup day.
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My half empty basket (now 3/4). Hoping to be finished today.
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Since it’s going to be a snowy evening here, it’s going to be French Toast and Bacon
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Last night (at 10:30, after getting home from rehearsal) was leftover Middle Eastern pickled red cabbage salad and a small hot corned beef/pastrami combo on seeded rye. Got to rehearsal a tad early (6:15) so had a decaf Americano and a small slice of mushroom-kale quiche (more like an Alsatian tart). Breakfast had been 2 scrambled eggs, so decided no eggs for me today--whole wheat buttermilk pancakes with VT maple syrup (and the dregs of the White Kitty Farm maple that had turned to sugar) and a breakfast sausage link. Rehearsal tonight is 6pm and will run late, so will have to have some protein before leaving at 5 for the train. No idea about late supper--maybe wings & celery, or thaw leftover beef chow fun with snow peas (throw in a few more for veg. content). Problem is that by the time I get off the train, on my walk home everything but the CVS and the gay bar are closed--so it's fridge-and-freezer-forage time. Bob won't be bringing home dinner, as he has a late hospital staff meeting with only hors d'oeuvres. He had a long focus group last night and ate a couple of wraps and cookies that were provided.
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Tonight will be shrimp fried in the air fryer, a first time shrimp cooking method, and carrot souffle, another first timer. I read a lot of recipes on the carrot dish and then winged it. My choice for dinner tonight would have been split pea soup but dh didn't go for it.
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A friend introduced me to MOD Pizza. The basic style is thin crust - either 6 or 11 inch. The 11" is $8.27 and you can add as many ingredients as you want. I had spinach, pepperoni, mushrooms, black olives, artichokes, mozzarella. There are something like 20 veggies, 9 meats, 7 cheeses, 5 sauces, etc. Heck of a deal and it was good. You can order double crust or even a gluten free crust.
Illimae - I went to the one off Taylor in Sawyer Heights, but there are 9 in town and one is in Copperfield.
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There is a MOD several towns over from me (where I do a lot of shopping.) I've wondered about it, thanks for the info.
Carole, I see you found my Pinterest, hope you saw something that interested you.
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Carole, carrot soufflé sounds interesting. What kind of seasoning did you use?
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tonight was butterflied chicken breast over spinach with sautéed squash and zucchini and a side salad. DH mcguyvered a peach cobbler out of a few pantry items for dessert.
Minus, I tried the MOD pizza in copperfield last year, it was pretty good. I also tried Marco’s pizza recently and liked that one too, especially the pepperoni.
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Nance - quick & cheap & not bad - but not gourmet.
Oh Thanks illimae. my friend said Marco's is their new favorite. Edited to say that Fuzzys on I-10 and Antoine is still my favorite.
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DodgersGirl, I used a little cinnamon and vanilla, a couple of T butter, and a half cup of sugar substitute. Other ingredients were a tsp of baking powder, 2 T flour, a half cup of egg beaters. All whipped in the food processor. You could use pumpkin pie spices if you like that taste. I liked the dish and ate more than dh did. Just asked him his opinion and he said he would rather the dish tasted like carrots. To him it could have been sweet potatoes. LOL. Some of the recipes would have been very high calorie with cream or half & half and sugar.
I didn't air fry the shrimp. Instead breaded them in Louisiana fish fry breading and quickly fried them in a skillet with moderate amount of canola oil. They were delicious. DH made a ketchup and horseradish sauce instead of his usual mayo tartar sauce.
Tonight will be a ribeye. Mulling over how to cook it. I could try the sous vide on the Power Pot but not sure about how you time the sous vide with searing and serving. Also Alton Brown has a new method of slow cook in the oven and then searing in a hot cast iron skillet. Once again, am wondering about the timing. I like to do my dinner prep, sit down with a cocktail and then have dinner come together rather quickly without a lot of fuss and mess.
Nance, you can probably explain using the sous vide to cook a steak. I remember your mentioning that. I haven't checked out your recipes but will do so.
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Carole, thanks so much. DH loves carrots. Me, not so much when we were first married but years later, I have learned to like them, too.
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Carole, I've had very good results with sous vide thicksteaks but lately I've been using the method Alton Brown is talking about - reverse sear. The difference is that with sous vide, the outside is moist and its hard to get a good sear while the oven method dries out the meat so that it sears beautifully.. Here's the timing:
https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html
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Btw, if DH likes his carrots "carroty", he would love them sous vide.
https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html
I eat tons of raw carrots but disliked them cooked (unless cooked with a hunk of meat) until I tried these. I even reduce the sugar.
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There's a MOD in Skokie (and a Blaze up the street from me near Loyola), but Chicago--and my neighborhood--has pizza joints every few blocks.
Gotta leave for rehearsal in an hour. Had big breakfast (2 bacon, 2 eggs, cappuccino) and tummy can't handle anything but water now. So no food before tonight's rehearsal (maybe an energy bar if tummy calms down), and maybe a slice of pizza or a wing or two at the social hr. next door after rehearsal. But can't stay long--tomorrow is an early, long and brutal day: schlepping costumes--will need an Uber or Lyft) for preliminary dress rehearsal; then the stupid Disney Festival of Lights Parade at dusk, which totally snarls traffic downtown. (Once burned, twice shy--that's why I'm not driving; took me >2 hrs to get home last year, for a 20-min. drive). Then taking the train back in the cold.
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I used the reverse sear method to cook our rib eye steak last night. The result was good. Next time I will try to remember to thaw the steak the day before and do a longer dry brine. Our side was baked russet potatoes cooked in the oven the old-fashioned way. I cooked extra potatoes to have leftovers for home fries. DH and I halved one potato and then I had an additional half of a half. Delicious with a little butter.
Yesterday I searched for a recipe for pralines a tennis friend shared years ago when I was a tennis player. I finally located it. During the search I found a looseleaf notebook of saved recipes from cooking magazines, neatly enclosed in plastic sleeves. I thought of you, Nance, as I looked through the notebook because I wondered, Why did I save these recipes? Only one or two of them seemed worth saving!
I also noticed a recipe book, Healthy Comfort by Art Smith, who was Oprah's chef for ten years. I looked through it and saw a couple of bookmarked recipes. Smith weighed over 300 lbs when he began his journey to lose weight and get healthy. All his recipes are "chef-y" and the photos of dishes are professional. I would have to take a list to the supermarket to make any of them.
I think tonight's dinner will be fresh catfish fillets.
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All this talk about pizza is making me think that could be a good option for tonight's dinner. MOD sounds neat. I doubt it is in this area. Pizza is my weakness. But I do need to use up a large container of baby kale in the fridge to clear some room for a turkey. And besides, I have yet to make my fave kale/chicken sausage soup that is great to have on these cold days. We had 7" of heavy wet snow Thursday night...and now everything is frozen over. Good soup weather!
Other than soup making today, I will be baking a ton of pumpkin breads and muffins for tomorrow's church coffee hour. Not sure why DH signed us up to do this the Sunday before T-giv, and on the same day we are “greeters", and when there is an informative lyceum on gender going on there, too. Our church and town groups have so many activities and causes going on currently, that it's a bit overwhelming to me. Even tho I have more free time since retirement, I have less energy.
I did attend an interesting discussion, entitled “Conversations About Food: Balancing Food Choices and Traditions” this week. One piece was each person sharing what he/she ate, growing up in their family of origin. It was an interesting look at how diets (and family roles/schedules) have changed over the years, for a variety of reasons. Several of the group members are vegan, some vegetarian, and some omnivores, with very few who still eat beef. Fortunately, given the lovely folks in attendance, there was no heavy handed effort to convert any carnivores! I think at this point, I'm pretty content with us keeping our chicken/fish and lots of vegetables and greens (and occasionally a mammal!) diet in place.
Last night we trekked into town for the Celtics game and I had my fave dinner of salmon over sauteed mixed vegetables at The Harp. Since I had the same thing Wednesday, I'm thinking we might change restaurants for our next game to mix it up a bit...but it will depend on how long and cold a walk is involved!
I finally wrote out a T-giv menu, and need to get started with a plan for when I'll make all the sides...the “kids" are frying the turkey....probably on top of a back yard snow mound!
Tomorrow we are invited to our neighbors’ for a chili and pizza gathering and I'll contribute the salad.
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Lacey, We've eaten primarily poultry and fish for so long that DH says he is growing feathers on his gills!
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Lacey, 7" is about what we had too. Thankfully, most of it is gone now.
We liked the sheet pan tenderloin with apples and fennel so much that we're doing it again tonight. I'm putting some golden beets in the sous vide as well. First time in the sous vide for those. I'm dry brining a beef roast for tomorrow night and will roast some baby potatoes with it.. Don't know what the green part of that meal will be yet - probably broccoli or salad.
Where oh where is Special k?
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I’m here, I’m here!! Just eating a spectacularly boring diet - still on softish food, then DH and DD left town so I was cooking nothing at all and I didn’t think posting about Greek yogurt and mashed potatoes would be too exciting for anyone - including me, lol!
DH returned late last night, DD on her way home now. I did help her with an orzo salad, apple crisp, sans oats, along with an herb and parm mix to add to sautéed zucchini to make with her former beau last night. They seem to be reconnecting and grilled steaks at his house. She doesn’t cook much not involving a microwave, so this was a little nerve wracking for her.
I like the reverse sear for steaks, I find them more tender and usually cook in the low oven to 125 F, then finish on the hot grill briefly. Even less tender cuts seem to be better using this a method.
Here is my collection of saved/clipped recipes in a notebook. I have at least as many recipes that need another binder... I can’t seem to stop.
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I would love to be invited somewhere for chili and pizza. Sounds so good.
Today I bought catfish fillets and veal scallopini. We'll have the fish tonight. The fillets are too large so I will cut them into pieces to allow for crispy surfaces. The breading will be either fish fry or cornmeal. May use the air fryer. Or a skillet. Side may be be sauteed zucchini. Or home fries made with leftover baked potatoes. And/or salad.
Hmm. Lots of indecision!
A Fine Cooking magazine came in the mail today. The photography in that magazine is excellent. I read through it in about 45 minutes.
I don't look forward to a road trip up to IN for Thanksgiving dinner. But I'm just as happy not to be cooking a turkey and all the side dishes for a crowd. We'll be contributing roasted pecans. DH roasted 4 lbs of pecan halves using two different recipes. Tomorrow I will try my hand at making pralines, which also contain pecan halves. If they turn out good, we'll take them up for a dessert offering.
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Carole please drop some pralines off here on your way to Indiana
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Pralines, IIRC, are wicked tricky--as soon as the sugar mixture hits the right temp, you have to work fast to drop them onto the Silpat or parchment lest they cool too fast, seize up and get grainy before they spread out enough. Think I'll wait till my next trip to NOLA in March.
Snow? We got less than 1/2" of big fat wet flakes that were gone without a trace by 11 am. Still trying to wrap my head around St. Louis, >300 mi. south, getting all that snow while we at the Chicago lakefront got nearly zilch.
Had a mini-sausage biscuit for breakfast before leaving for rehearsal, and nibbled on a croissant throughout the afternoon. Got home (see the "Drinking" thread for my public transit adventure) and got a call from a cousin in NY to whom I hadn't spoken in a dozen years--she too is a retired lawyer (everyone on my dad's side is a lawyer, a musician, a lawyer-musician, or married a lawyer or musician). We're among the only 6 heirs of a cousin whom till last month we didn't even know we had in Paris, and dealing with tracing the family tree and determining assets is messy & complex. Fortunately, the French genealogist hired by the "notaire" (the French equivalent of a probate attorney/court-appointed administrator in an intestate--i.e., no-will--estate) will do all the grunt work. But by the time Macron gets his 60% estate tax, and the notaire & genealogist get their 19% (including VAT), not to mention two independent appraisals of our dead cousin's apt. (which, while it'd be nice for us to share a pied-à-terre in Paris, would cost a fortune in annual property taxes if we kept it), selling broker's commission, and court filing fees, we might end up with maybe a couple hundred euros each. Still, it's found money (and due to a taxation treaty, Uncle Sam can't charge us). And we are filling in major gaps in our family tree that not even Ancestry.com, the Mormon archives nor the Tel Aviv Jewish surname database could find.
But we talked for so long that Bob & I were starving. Path of least resistance: comfort food at the Fireside, where we'll host Thanksgiving. Now, my ultimate comfort food is schnitzel and pan-fried potatoes--so the closest they had was chicken-fried steak, mashed potatoes & gravy, and green beans. Close enough--it hit the spot. Took half home and was still too stuffed to even imagine dessert.
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Sandy, your comfort food meal is one of dh's favorite diner specials. He also likes the meat loaf and mashed potatoes special. We're always on a road trip when he orders a diner special so no to-go box.
The air fryer did a great job on the breaded catfish last night. I sprayed the catfish with a canned oil spray, pre-heated the fryer to 400 degrees and cooked until the catfish was brown and crispy on the surface. I turned the leftover baked potatoes into home fries by cooking them in a cast iron skillet on the stove top.
The only tricky part about making pralines is spooning the candy mixture on waxed paper at just the right moment. I used this recipe a number of years ago and the result was good. I thought my pralines were better than Aunt Sally's in the French Quarter!
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The praline making venture was successful. I'll package them up to take to IN for a dessert choice. The bought pralines don't have as many pecans and are a paler color. Mine are like pecan clusters. I may make some for Christmas presents for neighbors.
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