So...whats for dinner?
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Dinner was leftover fried rice w/asparagus & brussels sprouts. Dessert was some lemon pudding I whipped up over the weekend.
I don't judge either WallyCat. I am still using (and loving) my teflon pans that have almost no teflon left in them. So I guess over the last 50-60+ years I've managed to ingest a fair amount. Frankly I'm not really too worried at my age. I can't lift cast iron & I don't like how stainless steel cooks most things. But I love my aluminum - or correction - my part teflon & part aluminum. They feel right in my hand and they cook foods reliably.
Nance - great to see you. Sorry to hear about the thyroid & the knee. But sounds like you're doing a good job on the storage units.
OK Mae - what is the name of this restaurant with delicious looking food where employees wear masks? I've only been to 3 restaurants in a year and always call first to see about masking. Sad to say that some I really love (like Damians) don't require masks for employees. Not going there yet!!! Of course we know in Texas that the patrons will always be a mixed bag, so I try to find places with spaces. Pappadeaux was doing pretty good last time I checked. And the Hare Krishna restaurant on 34th was exemplary.
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Minus, it was Carrabbas on Hwy 6 North but there are more around town too.So far I’d say we’ve seen masked employees at most restaurants, although we really don’t get out much. I suspected a massive difference after the mask mandate was dropped but from what I’ve seen, many Texans seem to be staying cautious, especially in my neighborhood and even with an unbelievable vaccination rate of nearly 100% last time I checked.
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My avatar is a cast iron dutch oven and the only place I don't use cast iron is in the camper.
I have managed to get my cast iron seasoned well enough that pancakes or cheese omelets will, with just tipping the pan/griddle up, slide onto the plate.
In college, I *WANTED* Teflon cookware, but the yard sale cast iron "cast aways" were far cheaper and saving money for tuition won out. My grandmother and mother both showed me how to clean and season the cast iron, so I didn't have to learn "the hard way"
Dinner last night was the Jasmine rice-chicken-grape-toasted pine nut-cilantro-onion salad. The night before, Sharon cooked a vegan eggplant "Parmesan cheese". Tonight was leftovers. Both are favorites of Sharon and I...and each night MIL had 4-5 helpings of both, so she liked them too.
MIL gets her last antibiotic infusion on Wednesday and the PICC will be pulled out then. She is counting the seconds until that PICC is gone.
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wallycat - good to see you here!
Dinner last night was mustard and gluten free panko coated sole, quinoa, and steamed green beans with dill. DH and I are resuming the Virgin diet in an attempt to remove our pandemic pounds. Hiking at altitude in CO showed me how out of shape I am, not helped by needing to lose 10-15 lbs. Three surgeries for him last year, and one this year for me have not helped, so we are getting serious now. Tonight will be grilled ribeyes, brown rice and romaine with avocado and a simple vinaigrette.
auntie - I usually use ground beef in my enchiladas, because it is easy and available. The ones we had in Santa Fe had shredded beef and they were great. I have also used leftover pulled pork, and often shredded chicken. DH likes beef the best though. I hate the dipping process into sauce for corn tortillas to soften them so I use small flour tortillas instead and for a quick meal use canned medium heat enchilada sauce. I always put chopped onion and cheese inside the enchilada as well as cheese on top down the middle and chopped green onion on top of the cheese. If DH is not eating the enchiladas I will also put black olives on top, but he HATES them so I leave them off if he is home, lol!
On our trip to CO and back we did not have a lot of interface with other people as we did AirBnb, VRBO, and advance hotel check-in. We ate in a restaurant in Denver and Santa Fe, everyone working was masked, otherwise got take-out twice but mostly ate food we prepared from the cooler as we traveled to and from. Everywhere we stayed en route had a full kitchen. In CO we made all our own food in the townhouse during the week we were there. I was pleased to see good mask compliance pretty much everywhere we went, and we were always masked. Even though fully vaxxed I wear a mask whenever I go out from home, which is still pretty seldom. I actually ate in a restaurant locally yesterday for the first time since March 17, 2020 - everyone working was masked despite FL having no mask mandate per the governor.
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Lacey, you can replicate that puttanesca by taking Rao's or another low-sugar marinara and adding sliced black olives (preferably marinated from the supermarket "olive bar," not canned), just two or three chopped green olives per cup of sauce, and chopped or minced (rinsed) anchovies to taste. Doesn't matter whether the anchovies are tinned or jarred--but don't waste those white "boquerones" anchovy fillets, which are delicacies meant to be eaten on their own as tapas.
Bob brought home a Greek salad last night that he'd been too full to eat. I may steal a little of it and supplement it with a couple of small tomatoes for dinner. Today's Hooked On Fish pickup will be 1/2 lb. of sable fish (black cod). If he comes home too late for dinner, I will halve the fillet and freeze the other half.
Today's ATK newsletter gave a recipe for briam, the Greek veggie casserole that uses all the veggies in ratatouille but sliced and layered atop potato slices, topped with tomatoes & EVOO, and baked. ATK suggested serving it with a side of crusty bread and feta. I'm wondering that if I make it, I can eat "around" that bottom layer of potatoes.
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ChiSandy, don't forget the capers! The black olives you are adding are no doubt kalamata. YUM! DH won't touch any of it, though I have slowly wormed my way into his tastebuds with mustard, vinegar and a red pepper. Unheard of when we were first married! Maybe it is his cancer meds that are tweaking his tastebuds, LOL.
We had our leftover pork peanut noodles tonight. I'm freezing the rest of it (have no idea if that will thaw well) and thawing ahi tuna for tomorrow.
I'm happy to make Poke for myself and let DH grill his, weather dependent. We are finally getting rain. Nearly 5 months of zero rain, so anything wet is well received. Salmon fishing was the worst it has been in years. Fish like clouds and rain, which we had zero of. I have nothing to show for it in my freezer but may have some salmon roe from last year's one lone fish when I get desperate. How I long for the plenty of yesteryear when we were GIVING away our hard earned catches to neighbors.
I'll serve the tuna with roasted purple potatoes and still deciding on a "green" side dish. Can't wait for tomorrow!
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Tonight was grilled chicken breasts, sauteed seasoned yellow and zucchini squash, roasted baby potatoes, and fresh tomatoes. Colorful and flavorful!
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D'OH! Of course capers!
Tonight was Greek salad supplemented with a small tomato, with Meyer lemon olive oil, honey-apple cider vinegar, and Maldon flake salt; and pan-seared Kyoquot Sound (NW Vancouver Island) sablefish over baby arugula.
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I made fish tacos with the left over Cod and some coleslaw. Unfortunately the tortillas were past their prime so it wasn't a success. Ended up eating cod & coleslaw with a fork.
Just heard that the State Board of Pharmacy has now prohibited pharmacists from giving inoculations anywhere except the arms. Very large sigh. I will not allow anyone to use my arms due to lymphadema. There is a wonderful pharmacist at my grocery store who has been doing injections in my hip or thigh for five or more years. So now I'll have to truck to the medical center for a flu shot. And then I'll have to find a very expensive private pharmacy/infusion center for other shots that PCP's don't routinely keep on hand, like I had to do for my shingles & pneumonia shots several years ago.
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Black Cod (Sable fish) is one of my favs. Lovely to hear it can be had in the midwest (not when I lived there)--I only ever heard of it when we moved out here. YUM!
Minus, does your hospital have a drive-through for vaccinations? That is how we got our covid shots and I wore leggings under a dress and hiked it up to have a jab in the thigh (second shot). DH just got his booster and our oncologist (we share) was able to give it to him right at his office visit.
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We are so lucky to have that Hooked on Fish CSA in our neighborhood. They offer two different fresh fishes a week, and sable is my fave. It's sustainable and richer & silkier than "Chilean sea bass" (Patagonian toothfish), which is definitely an ecological no-no because the fisheries are dwindling and seabirds get caught in the nets. I never knew till a few months ago that you could get plain sable--when I was a kid in Brooklyn, smoked sable was the second most prized of the smoked fishes (whitefish "chubs," lox, kippers, sturgeon--the priciest) we ate on Sunday mornings with bagels, bialys & cream cheese. HOF also has in its rotation various salmons (we get frozen Alaskan sockeye fillets in our Butcher Box subscription, but we once got king salmon with HOF), brook trout, fjord sea trout/steelhead, Arctic char, branzino, swordfish, Lake Superior whitefish, and walleye. And they always have two kinds of jarred herring (wine & cream sauce), white anchovies, Portuguese sardines; and frozen lobster tails and Gulf shrimp.
Speaking of salmon, we used to live at the foot of Seattle's U. District--only a half-mile walk from Ivar's Salmon House on Lake Union. For five bucks, you got a wood-roasted salmon fillet, corn cobbette, slaw and cornbread, all to go. (They eventually added dine-in and raised the prices). We also used to go to the Alaskan Way branch of Ivar's Acres of Clams--a cheap evening out was a 50-cent styrofoam cup of clam broth and an order of fried clam strips with fries. We'd sit on the picnic tables watching the ferries--and trying to keep the seagulls away from our fries. (My apologies to New Englanders, who know the best fried clams are the whole "belly" clams, which I've had in MA and in Riverhead, all the way out on L.I. where the North & South Forks converge).
Only one of my cast iron skillets is truly nonstick--it's a 7-incher I got on eBay from a guy who ground the cooking surface smooth and then seasoned till it was as slick as a Slip & Slide. If I use enough butter, I can fry an egg without any utensils. It took me forever to season my 10 & 12-inchers to where they don't generate paper towel lint. I wish I could find the one my grandma used when I was little. My mom disdained it, preferring her aluminum omelet pan and stainless steel crepe pan. She threw away the Teflon after my dad died. We first got Teflon 20 years before that, after his first heart attacks, when he was put on a salt-free no-fat diet. I still remember being awakened in the morning by the acrid smell of the "fried" eggs he would make--using salt substitute (ugh) and every herb & spice on the rack by the stove.
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I like Nance's term "plain Jane cooking." It definitely applies to my meal preparations.
We arrived home yesterday afternoon about 5 pm. There was no food for dinner and neither of us felt like going out even a short distance for Sub Way sandwiches. We did have a can of Grand biscuits so I cooked them and got out the butter and jam.
We had fried chicken for lunch at a large Marathon station in Mississippi where we stopped for fuel. It was good and a two piece lunch came with a potato log, a new selection for me. It was a very large potato wedge that had been battered and deep fried.
Today will be busy with unloading the cargo trailer and re-occupying the house. Dh is off to the supermarket to buy some basics, chief among them his breakfast food and sandwich food. Dinner tonight will be pasta. I already have a jar of Rao's, large wedges of parmesan and asiago cheese, and linguine. We'll have a side salad if dh buys the makings.
Plain Jane has eyed the bathroom scale but has not dared to step onto it.....
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Carole - glad your safely home. Love your biscuits for supper.
WallyCat - I got all 3 Covid shots at conference rooms set up at local hospitals - so of course they had nurses who could do hip or thigh. It's all the other shots that were & will continue to be a problem. Hopefully the only thing I'll need is yearly flu - which I think my new PCP will do in her office. Previous PCP would not. I live in a city with one of the biggest medical centers in the world and it took me 6 months to find a any place that would do my semi annual blood draws from my ankle. Interesting that it's the doctor in charge of the blood donor/transplant dept at one of the hospitals who said he would do it as a 'private patient".
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Made guacamole from an avocado that was going "over the hill" and had it on toast topped with tomato, shallot, cilantro and a fried egg. But then my HK got some bad news about her DH (yet another PICC line needs replacing for his dialysis); and then learned that her kid sister--on home hospice for NSCLC--coded last night, was found to have sepsis, and is on a ventilator. So my HK & her sibs are en route to Birmingham to be by her bedside. So I will be taking care of this house solo again for at least the next 10 days (Bob doesn't know how--his mom always did all the housework & repairs when he was growing up while his dad "went to business" as she quaintly put it). Every Fri. aft. through Mon. morning I am basically a cat-servant an cat-mattress anyway. So keep her & her family in your prayers.
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I pre-boiled purple potatoes yesterday and let them cool (resistant starch!); pan fried them tonight. Broiled DH's tuna steak and made Poke with mine. Served with Trader Joe's gorgeous french green beans (frozen). I add butter to a small amount of water, season; when the water disappears, the butter coats and sauteed the beans. Too bad there won't be any leftovers except for the potatoes which I will, no doubt, be adding to our lunch salad.
ChiSandy, sorry to hear about your HK's DH and sister. When it rains, it pours (though not here, weather wise).
I'm a lousy housekeeper. I cook OK but that's about it. Good luck with cat-duty. My boy has thyroid issues and stage 2 kidney disease and is beyond fussy on his food. It is a nightmare to care for this boy...and he's VOCAL!!!
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Yum! I tried a new garlic and herb pork tenderloin recipe with roasted turmeric cauliflower, roasted potatoes and a veg mix, it was really good. The colors don’t pop as much as I like but it tastes great.
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Hi Illmae, nice to meet another fan of Midsummer Murders. Your pork and veggies look good. Hope you’re having a good week.
Bev from Monday zoom g
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My two kitties have food issues too. Neither will eat any texture other than pate, nor the same thing two meals in a row (well, at least 16-y-o Her Majesty). She Who Must Be Indulged is extremely finicky, comes down to the kitchen late (on her own schedule, grazing and then coming back to her dish if her 14-y-o brother doesn't hoover up her food first. He has IBD which might be progressing to intestinal lymphoma--if he gets too hungry, he gets hunger pangs and "reverse peristalsis" (if you get my drift). The IBD has narrowed the "lumen" (inner diameter) of his little guts, so he is constantly hungry because he can't absorb enough calories or nutrients. They both eat their respective prescription kibbles (moderate-calorie anti-kidney-stone for her, vegan "sensitive stomach" for him) but it's always a crapshoot whether they'll eat their prescription wet food, and the vet wants them eating mostly wet. They are very vocal if I haven't given them enough food often enough--which is every 4 hours while I'm up. I don't dare leave her kibble uncovered, lest he eat and then "reject" it. I fill his kibble dish overnight. When they refuse their prescription wet food, which is most often, I have to experiment with different brands. Pandemic supply-chain issues make it very hard to find the stuff they like best (Friskies & Fancy Feast, no fish flavors except sometimes salmon).
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Speaking of salmon, dinner tonight was salmon with pesto, steamed broccoli, sweet potato, slaw and warm homemade bread. Stretched the AC to bake the salmon in the oven; temp high today was 92F.
Sandy, sorry to learn of your HK's family challenges, may they have safe travels and a successful PICC line replacement.
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Just before Bob & went to dinner, our HK called to tell us her sister passed away. Turns out she also had leukemia (CML) & meningitis; the doctors told her family that if she'd been a cat, she was on the eleventh of her nine lives. She wasn't expected to last anywhere near this long, in fact the only reason she wasn't a "no-code" and was placed on a vent was that she'd been kicked out of home hospice a couple of months ago.
Dinner was nothing special--we went to Moody's, our local pub/burger joint and sat in one of its three outdoor beer gardens. (The dining room was deserted). We had their signature "Moody Bleu" burgers--lettuce, tomato, onion and blue cheese. They put mine on a keto bun I'd brought along so as not to waste a good brioche bun I can't eat, and let me sub out the fries for extra lettuce, tomato & onion; and the juices & blue cheese dripping onto the extra veg made for a pretty decent salad.
Dinner Fri. night is proving to be a challenge--anything from Lincoln Park on south is booked till way late in the evening (for the place we wanted, an hour before closing time, AND they insisted on a credit card in order to reserve) because this is Chicago Marathon weekend. So I decided to head north to Lincolnwood (the suburb just NW of us)--hope the kids are okay with L. Woods Tap & Pine Lodge, which is like a northern WI "supper club." Simple food (the usual meat, ribs & fish) & huge portions. Big plus is free parking in the surrounding lot--no valet necessary.
Tomorrow night will be seared walleye & sable on baby arugula, with corn on the cob for Bob & asparagus for the two of us.
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I switched out my old teflon pans with ceramic coated pans from Greenpan. It seemed to be the safest non-stick option. I don't do much cooking so I just have a skillet and medium sauce pan. The skillet is ok but I don't know what they were thinking with the handle design on the sauce pan. It has sharp corners, which makes it difficult and painful to hold. I've been meaning to get a better model.
Dinner was broccoli, corn, and mashed baby yukon potatoes with some butter spray, sour cream and ketchup.
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MILs PICC has been removed and she's doing the happy dance.
....twice, I lost the post...grrr.... The mouspad on this laptop is right were I like to rest my hands when I'm typing. I bump the mouse pad, the entire post gets highlighted and the next character replaces all the highlighted text.....
The nurse recommended some pro-biotics to get the gut flora reestablished (so c-diff doesn't fill the "vacuum") and when we brought a jar of capsules home, her cat *WANTS* that bottle. I didn't see fish oil mentioned in the ingredient list..still, the cat is treating it like canned cat food surrounded by a bale of cat nip. :-)
Dinner last night was a lightly toasted ham-cheese sandwich and some of the egg plant Parmigiana for MIL She would have preferred the chicken-rice salad, but she said it fits "too well" with her pulled teeth. So, Sharon and I had the salad and egg plant. to
MIL is getting anxious to get home, which I suppose is good, but we will miss her not being here. For a MIL, she's great to have around! :-) a
Edited to add...WC3...would one of those "handle hot pads", used on the handles of cast iron skillets, hide the sharp edges of your skillet's handle?
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Finally got the meatloaf cooked. As I've said before - i LOVE meatloaf sandwiches so I put up with the original the first night. Served with boiled fingerling potatoes w/rosemary and Brussels sprouts. No question about tomorrow's sandwiches since I have some delicious sour dough bread.
I'm on my 2nd package of strawberries in 10 days. I have only purchased raspberries all summer which I like in heavy cream. But I'd forgotten how much I like to dip strawberries in sour cream & then brown sugar. YUM.
Got my flu shot this morning. My rear is a bit sore but I don't expect any other SEs.
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I didn't read up the page when I posted....I was kind of annoyed at losing the post so many times.
My condolences to your HK and her family, Chi.
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Dinner tonight was leftover grilled chicken with spinach, garlic/parm brown rice, Brussels sprouts and carrot ribbons.
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Scrambled eggs with the leftover fried potatoes and green beans.
I had a raw onion for a snack. Love 'em and eat 'em like apples.
Have my flu shot scheduled via a drive-thru on sunday.
My condolences to your HK and her family, Chi, as Eric said.
Illimae, any tips on making those carrot ribbons. Love the photo.
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Wallycat, the carrots are super easy, I just use a veg peeler and cook them in a little olive oil and seasonlightly with salt and pepper. They’re thin, so only take a bout 5 minutes.
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Last night's dinner was pan seared catfish fillets, cooked until blackened. They tasted delicious. We miss our catfish during the summer. Sides were cauliflower mash and green peas.
Tonight will be crabmeat patties. It's good to be back in the land of Louisiana seafood. Eventually we hope to have some oysters. I have read that they are in short supply, the beds having been damaged by Ida.
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Spinach/cod thai coconut curry. I added the last of the little purple potatoes to the curry that I I had left boiled (I **heart** those so much) instead of making rice.
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The crab cakes I made for dinner last night were delicious. One side was creamed spinach made with frozen chopped spinach. Another side was a romaine salad with additions. DH made a remoulade sauce instead of his usual tartar sauce. It was "ok."
Thanksgiving lies ahead. A problem has surfaced in dh's family. Some people have declined to be vaccinated, much to the frustration of BIL retired physician, whose daughter was pressured by one of the unvaccinated to host a gathering at her home in Indiana. She is now wrestling with the prospect of mingling vaccinated and unvaccinated from different locales. If she opts out, one of the unvaccinated will step up and host a gathering. He has told dh that he will not hold it against us if we choose not to attend.
I would just as soon not attend because it's expensive for us to do all that travel with overnight motel stays and fuel. Plus the possible health risk. Whatever dh decides, I will go along. Thanksgiving is his favorite holiday.
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