So...whats for dinner?
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Tonight is broiled cod again, with scallops, wild rice and mixed veggies.
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So Bob phoned from the road and had me order ahead from Calo: chicken vesuvio & mostaccioli for him; grilled seafood (2 each shrimp, scallops, baby octupus, and calamari) over spinach for me; and mixed green salads (red wine vinaigrette) for both of us. Inexplicably, Calo (since the original owners passed the torch a decade ago), uses only chicken breasts in all its chicken-based dishes. Vesuvio--invented in Chicago's original near-south-side Little Italy neighborhood--is supposed to be made with chicken parts (skin-on, bone-in, oven-browned), potatoes, mushrooms and peas. Calo also has ditched the peas (so I donated part of my spinach & salad to Bob so he could have a bit of greenery).
This fixation on white meat chicken and turkey extends even to convenience foods such as frozen chicken meals--I defy you to find anything in your grocery's freezer aisle that includes thighs or drumsticks (not the "drumettes" fashioned from halved chicken wings). I suspect that restaurants find it easier to buy frozen skinless boneless breasts in bulk. The only places I can reliably find thighs & legs (non-breaded/battered & fried) are Boston Market, rotisserie chickens (including the roast half-chickens at French bistros), and Indian tandoori & Chinese restaurants. I also believe it's a hangover from the days when dietary fat was universally demonized but starch was given a free pass.
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My meal today was Hawaiian Sliders w/ham & Gouda cheese. I made 4 so I have 2 left over.
While they were under way I prepped for tomorrow. Meatloaf mixed up & in the fridge ready for the oven tomorrow. Spaghetti Squash cooked for "twice baked" - so oiled & baked upside down, then shredded with the melted butter & garlic poured over both halves. Tomorrow I'll top with Mozzarella & bake just to warm.
I got a really good deal on eggs today. $0.99 doz with a coupon for $0.80 off if I bought two. That's a dozen for almost free. Looks like I'll be making deviled eggs this weekend.
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I'm trying that spaghetti squash recipe Minus. Sounds delish. Tonight I used ham I had cooked earlier in the week to make a sauced ham & potato bake. The side was a Trader Joe's Sesame Crunch salad.
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Reader - the actual recipe after baking calls for pouring oil (I used melted butter) with garlic & chili flakes into the cavities & shredding. Then adding parm & shredding again to combine. Then adding mozzarella or provolone on top & pop back in the oven only until brown & bubbly and sprinkling with fresh thyme. I opted for fewer flavors.
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Minus, is that the sp. squash recipe rachael ray did on her show? I have a love-hate with that squash. DH insists it is icky. I'll have to try this olio e aglio version ....
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I am a guilt-ridden low-carb omnivore--so a few years ago when I read about the abuses visited on hens in the factory-farm warehouses called "batteries" in the name of volume and cheapness, I began buying only pasture-raised (not merely "free range," much less the nearly-meaningless "cage-free") eggs. Yeah, they're hideously expensive but I don't bake or cook with them in bulk--and I swear I can not only see but taste the difference in the yolks. (Very rarely, I'm able to find the deep-orange, nearly red, yolk eggs I've encountered throughout my pre-pandemic travels in central Europe--closest I've found are the "Happy Egg Co." eggs in the blue carton, but they're even pricier than my usual Vital Farms). I eat only one or two (Bob sometimes likes 3 but he's rarely home for breakfast or brunch--on work days he doesn't eat till he gets to his hospitsls because...traffic and no bathrooms. I understand completely). Yeah, I know when we eat brunch out the restaurants use "battery eggs" (unless the menu actually lists the farm), but that's becoming a rarity these pandemic days as our favorite brunch spots close and patio dining becomes uncomfortable.
The only time I make deviled eggs is if I have one or two remaining from a dozen a couple of weeks past the "pull date."
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That is interesting to read about Vital Farms eggs. My first intro to a true "Euro" egg was when I lived in Paris for 5-6 months for work. I was stunned by them. Almost too strong...now I wish I could import them, LOL.
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Wally - I don't know if it's Rachael Ray. In the past I always just cooked spaghetti squash cut in half & upside down in the microwave in 1/2" of water. Maybe if you take it out of the shells after the final shredding & put it in a casserole dish before covering with cheese for the final browning, he won't recognize it.
Unfortunately I don't have the financial resources to buy cage free eggs or organic vegetables or etc. Never did. We all make do the best we can.
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I understand, Minus. For the longest time our resources were also quite limited. Who knows--if that happens again we will cope and enjoy the memories of little luxuries.
Vegetable "noodles" (whichever kind of squash-based) never fooled me into thinking they were real pasta. I like them for what they are but harbor no illusions.
My first encounter with Euro eggs was back in 2012, when we stayed at an airport hotel (actually "The Airport Hotel") in Budapest before embarking on a river cruise. Went down to breakfast, opened the chafing dish and was floored to see the scrambled eggs were orange! And the fried, poached or soft-boiled eggs on the ship had those nearly-red yolks. Meanwhile, I buy the blue-carton Happy Eggs only when they're on sale at Mariano's (now Kroger by any other name) and cheaper than Vital Farms. And the last time I bought them, the yolks were no darker than Vital Farms'. (The blue shells interspersed with brown were cool, but who eats the shells)?
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I remember so little about my earliest childhood in terms of food and how I wish I could compare ...born overseas and lived in Israel till we came to the US at 5. I remember the chicken in Israel but nothing else of note.
Minus, I pick and choose organic or other 'spendy' things. Yes, we do what we need to. I found it interesting that an interview with Prince phillip and prince charles discussed organic. Charles being of the organic and "clean" opinion whilst the 98(?)ish (pre death) laughed and said something to the effect charles was spoiled and food is food. Not that the royals are probably eating crap, but still.....
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As to conventional vs. organic produce, I consult the "Dirty Dozen/Clean Fifteen" app that tells you which conventionsl produce is safe to consume. Asparagus stalks do not absorb pesticides or fertilizers from the soil, so buying organic asparagus is like flushing dollar bills down the toilet. Ditto avocados. OTOH, organic is crucial when it comes to berries, tomatoes, peppers, fresh herbs and leafy greens (as well as citrus if you intend to eat the zest of the peel). The only time I choose organic for reasons other than safety is when the organic version tastes closer to what the fruit or vegetable is supposed to be. (And quite frankly, I don't find that to be the case with asparagus or avocados).
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Wally - I love the Prince Charles comment. Thanks for sharing. Virtually all of my relatives lived between 90-100years, so I'm not going to get "in a dither" about it. But I have adjusted for my vegerarian DIL and my vegan nephew.
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My parents told me about the "eating potato peels and rotten food, then having to eat charcoal to stop the diarrhea" ..in the camps/detention centers and some of those people lived well into their 90-100s. As a no longer practicing dietitian, I flail my hands up in the air and say we should all come with a manual. Epigenetics and genetics (even though I know "they" say we have some control) still carries weight in our outcomes. I wish it weren't so, especially for those of us trying to "behave" with health-choices. Rant.
I made a "spoon-bready/corn bread" to go with the shrimp, cabbage and gigante meal. I ended up cooking the beans, tossing in the cabbage into a nice brothy mix; doing the shrimp in a separate pan. Good thing I did or they'd have been little rocks. I did use a new technique that even DH said...what did you do, in terms of taste. I used to hope whatever I was cooking would help season the shrimp enough but when you buy the ones without preservatives, they can sometimes turn mushy. I started adding garlic and a little salt and letting them hang out a bit. Today, I thought...why not use nam pla (fish sauce). OMG. Not only were they firm, unctuous little morsels, the umami factor went up a lot. And firm little buggers!
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Nam pla/nuoc mam is a not-so secret umami booster—ever since ATK started using it in so many savory seafood dishes. I used to buy whatever brand the Asian aisle inthe grocery store had, but Red Boat is far and away the best!
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Yes! Red boat!! I figure if I want sodium, why not add umami!!! Even my failing cat inhaled some shrimp...aleppo peppers and all, LOL (but will he eat the cat food I put out
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Tonight DH pan fried bone in pork chops and I made mashed cauliflower and cracked open a can of sweet corn. The lower calorie and carb comfort meal also served to use current items, so I won’t have to shop for a few days. I did take advantage of recent internet deals and bought a big Mediterranean cookbook (over 500 recipes) and a Dutch oven/skillet cast iron set along with this ovenmitt, mostly for the laughs. Get ready, lol
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Minus thanks for the clarification on the spaghetti squash recipe. I think I like yours better! Will try to remember to report back.
My dad lived to be 95 and for his entire work career he ate two lunch meat and cheese sandwiches (probably on Wonder Bread) 2 pieces of some kind of fruit, washed down with a thermos of coffee with lots of half and half. So I always enjoy reading all the different longevity tips, especially from those like Prince Philip. Everything in moderation - even moderation!
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LOL, Illi!
Wallycat, it's amazing what cats will and won't eat. Small mammals are supposed to be hypersensitive to capsaicin, even though it won't harm them. I used to put out birdseed, but the squirrels were constantly raiding the feeders (the plexiglas baffles did not deter them). The local birding store, Upstart Crow, suggested a powder called "Squirrel Away," made from dried ground ultra-hot chiles, to mix in with the birdseed. The birds can't taste it but the squirrels can, and will do everything they can not to repeat the experience. Sure enough, the next morning I witnessed a squirrel desperately lapping up air conditioner condensation water that had dripped onto my deck.
But cats do seem to know what is harmful. Tonight, I had leftover grilled seafood & spinach, both of which were redolent of garlic. Happy walked over to mooch scraps or lick the plate, but gave one sniff and walked away. And years ago, Gordy was finishing eating a beef pot pie when my dear departed tuxedo kitty Pickles came over to investigate. Gordy offered him the remainder, and Pickles actually fished out the pearl onions and lined them up on the edge of the plate before tucking into the carrots & gravy.
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Last night was a shared grilled ribeye and baked potato with butter.
I meant to look up gigante beans. Beans, cabbage and shrimp is a novel combination for me.
I tried spaghetti squash twice and twice dh and I agreed we didn't love it.
The price of organic seems to be edging down closer to the not organic. In our climate bugs are so happy that growing an organic garden must be a real challenge.
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Carol, the Gigante are from Rancho Gordo (ouch on their price increase; mine are from last year...and still pricey) and named Royal Corona (how apropos). I think they are a huge, dried lima-type bean.
Cats! My dearly departed Wally(hence my screen name) ate refried beans
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Bob is coming home from Hospital Hell Weekend too late for us to go out to dinner--so he will have his leftover mostaccioli marinara and I will nuke some wings with celery & blue cheese. This morning was a fried egg with bacon (first bacon I've had in over a month) and low-carb toast with Stevia-sweetened apricot jam.
Thinking of starting a thread about vicariously sharing restaurant meals, called "Where Ya Eatin'?" but I suspect until we get a better handle on Omicron only a relative handful of us living in lower-transmission and more-mitigation-compliant locales can indoor-dine-out safely, it would be premature and lead to envy, resentment & recriminations. One of the reasons I love this and the "life after..." threads is their amity and universality. Hate to see it devolve into the ideological blame-game the "How has the Pandemic affected you..." thread has become.
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Sandy, I’ll be there for it, if/when you start one, although dinning out will be especially rare when we’re finally on the mountain for good. I’ve been preparing to handle cravings for pizza and Chinese in house, as those aren’t available for at least 20 miles outside the nearest town.
Planning on Zucchini boats tonight. Had a late breakfast, no idea about lunch, maybe just a snack of fruit and nuts.
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Guacamole for breakfast after I walked my 6 miles. Meatloaf for dinner after I read the morning paper. Not doing much else today.
I called around to 5 or 6 of the "better" restaurants to inquire about masking. Out of 6, only 2 responded that their employees were masked. So those two will get my business & my money. Dinner w/my nephew's family will be at one, and lunch with my ex-DH will be at the other.
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WOW, Minus--I had no idea how clueless your city is. My sympathies!
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Oh - Houston's one of the better places to be in Texas. Over 3/4 of the retail employees still wear masks and a little more than half the shoppers. If I drive an hour North to Montgomery County, no one wears masks anywhere. Remember, our gov outlawed mask mandates.
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Very few masks here on the North Shore of Lake Pontchartrain, 40 minutes to New Orleans and an hour plus to Baton Rouge. I carry my n95 mask with me and put it on before entering stores. I do little shopping except for groceries.
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Gordy & Leslie (and their pooch) are about to leave in 10 days for the Hill Country outside Austin (for Christmas her family rents a ranch with two cabins on AIrBnB). En route, they will stop in NOLA to taste suggested menu items for their upcoming wedding in April (what they'll do with their dog while they're at the venue is beyond me). If this Christmas is like last year, the family will interact with each other but likely not do any indoor sightseeing.
Was gonna nuke wings tonight, but I found a frozen Cajun chicken "power bowl" with cauliflower rice at Target, so I'll nuke that tonight. Since it's the last night of Hanukkah, I'll also fry a potato latke (was gonna buy the broccoli or spinach version, but they also have potatoes and the same net carbs per portion), possibly with sour cream to lower the glycemic load. On the fence about applesauce, even unsweetened. Will also sauté whatever remaining snap peas I didn't gut to add to Bob's leftover chicken Vesuvio last night. I was shocked by how many of the supposed snap peas in Target's "steam in the bag" bag were actual peas. I also noticed that within a couple of days, the shishito peppers and strawberries I bought there got moldy. I don't trust their produce any more. BTW, they were charging TWO BUCKS MORE than Jewel or Whole Foods for a dozen Vital Farms eggs...with a pull date of this week. At least there's a Jewel-Osco in the same Evanston strip mall as Target, so it's no big deal to make two stops.
The white truffle is beginning to lose some of its "mojo"--I'm changing its paper-towel wrapper daily and keeping it in the fridge. It's not quite a week old. I think the problem is that I'm shaving it over the food but then grabbing my coffee and (sometimes) feeding Heidi (who is always late to dinner) before I sit down. I think what I need to do is have the food piping hot, sit down and shave the truffle just before I dig in. No such problem with the black one--it's still pretty robust and should last 10 days. You can also add black truffle towards the end of cooking--can't do that with white. When both have nearly "faded," I will use them to make compound butter logs with fresh herbs for freezing.
BTW, just read that there is a cream cheese shortage in the Northeast, especially in NYC. It's hitting mostly bagel shops, which buy vats of Philly and mix it in with flavors to give customers a variety of "schmears." Maybe it's just me, but do bagels have to be the size of truck tires and require a baseball-sized scoop of cream cheese? And what's with abominations like chocolate-chip-cookie-dough, sriracha and cranberry cream cheese??? (While we're at it. bizarre bagels too. Want tomato-asiago? Buy pizza. Want blueberry? Get a frickin' scone). The thought of putting fruit in proximity to lox makes my stomach churn.
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Zucchini boats with spinach and northern beans.
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Illimae, WOW on the gorgeous spinach color! We had leftover shrimp with the cabbage/beans. Tomorrow I am thinking mac and cheese.
Sandy, I never look at the expiration dates of the eggs. I've only ever had 2 eggs be "bad" regardless of the pull date.
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