So...whats for dinner?
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wallycat, their mom is a very small brown terrier, I don’t know what type and the dad is unknown but almost certainly a chihuahua.
Dinner tonight was leftover tostadas.
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Our dogs preferred eating out of our cat's bowl...well more accurately they preferred the cat food in the cat's bowl. :-)
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Congratulations, Eric!! You and Sharon are about to begin a new chapter. Looking forward to sharing some of it through your posts.
DH cooked large lima beans with more of the smoked sausage from the freezer. Instead of my usual brown rice, I cooked a batch of the Parish white rice which is supposed to be high in protein and better for diabetics. I think I mentioned this rice previously. My diabetic brother Gary is very enthusiastic about it.
On the subject of rice, I am thinking about buying a small rice cooker that has a brown rice setting. I found one that has settings for white rice, brown rice, quinoa, and steel oats. I can't recall the name but it was about $70. Any recommendations? Negative advice? For the most part, cooking rice on the stove top is successful but there are occasional burnt bottoms. With a rice cooker, I might cook 2 cups of the raw rice instead of one cup, my usual, and have more leftover for fried rice.
I saw a post on Facebook today recommending the use of the water from cooking potatoes in making gravy. One of my MN neighbors commented that her whole family uses that practice. Makes sense like using pasta water. Of course, people in MN and ND boil a lot of potatoes and rarely eat rice.
No clue about tonight's dinner. Probably chicken breast in some preparation.
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Once again - no favorites. Keeps asking me to complete my profile which I have done twice. Not doing it again. I really don't get why it was working but now it's not. Ugh.
Carole I think even the cheap rice cookers do an adequate job on rice. They're another appliance that takes up real estate. The instant pot makes perfect brown rice, which is about all I cook, so I got rid of the rice cookers. I'd be interested in the Parish rice out of curiosity. Is that a local product?
Congratulations on the quick sale Eric! Let the fun begin!
Carole's having chicken so we are too lol! We were supposed to have it last night but DH wanted Mexican carry out.
Therapy today. They hurt me last time (knee) so I'm less than enthusiastic today.
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Have no clue what to do for dinner.
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Eric, congrats on the house stuff.
Carole, I did not forget you and "our" cookbook. I perused it last night. I've been making so much of the stuff from memory, I have to reacquaint myself with the book. Two of the shrimp recipes stand out and palak paneer...I'll have to find page numbers and recall the tweaks I made. I have a dirt cheap rice cooker that I think I paid 20 bucks for eons ago. I had it in the garage for the give-away (when I was low carbing) but brought it back now that I do more Mediterranean meals. I've cooked brown, jasmine, sushi-white and brown in there without any issue. No fancy settings. I don't know how it knows that brown takes a tad longer.
I am also interested in this Parish rice...is it the Carolina Gold I am dying to try?? Do tell!
Auntienance, I have been wanting an Instant Pot but I have a stove top pressure cooker (used only 3 times) and the rice cooker and am loaded with appliances. Maybe getting rid of crockpots and rice cookers and just getting the IP?? Please rave about it if you feel like it so I can convince myself, LOL. And I still have to keep signing in and I still hate the website as it is now. I hope your therapy goes better today.
We are having the leftover shrimp and bean stuff from last night. Tomorrow, I will make lentil sloppy joes. I may just use naan bread for the bun or maybe put it on a bed of rice--it will be up to DH.
The winds have finally died down and we can take our routine morning walk....
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Wallycat- I’m happy to rave about the instant pot. I’m on my second one and use it at least twice a week. I use it so much I bought an extra insert and silicone ring. The stainless insert is soooo easy to clean. It makes a killer cheesecake. I’ma huge fan
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ANNOYED - just lost a long post because the site logged me out after I stepped away for a few minutes. Argghhh. Like, mid-post. Also, my diagnosis was changed and I can't figure out how to access the area to correct it. Takes away my cred to post on the trip pos thread because it now says I am Her2-, which I am not.
mommy - that is me. Often, lol!
carole - I have a $20 Aroma rice cooker - low tech, easy to use, has a veggie steamer basket as well. Cooks white and brown rice equally well. I made that choice for several reasons - cleaning starchy spillover off my new stove was making me nuts, it is small, cheap, and easy to use, it was immediately available at Target down the street. Brown rice takes longer just as when cooking in a pan, but if you leave the rice in the cooker too long on the warm function it gets a little crispy on the bottom. I try to time the rice being done with the rest of the meal.
Dinner last night was cauliflower linguine (love it!) with marinara, mushrooms, and small beef meatballs, DF parm over top. Small green salad with creamy Italian dressing and croutons made from random crusts and leftover pieces of GF bread.
Tonight will be pulled pork sandwiches with slaw on top and thin NC vinegar sauce. I will make either sweet potato fries or baked potato salad on the side. The pork butt is in the low oven now, I usually let it go 6-8 hours, pull it and then return it to the pan and broil it for a bit to get some crispy parts for DH. If anyone wants the sauce recipe I can post it - it is the closest thing to College BBQ's sauce in Salisbury, NC - the first place I ever had pulled pork. Their sauce ruined me for any other sauce on pulled pork, and I was pretty excited to find a really close recipe.
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WTH?? This time when I logged in my favorites were tagged. Jeez!!
Special, I would like it if you please.
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I would also like the recipe. I was reading book 3 of Kathy Reich's Brennan series and she mentioned a mustard sauce brand from the carolinas. I wasn't ready to plop down that much for something I wasn't sure I'd like (Maurice's piggie park sauce) since I can only get it online. I love vinegar based sauces.
Auntienance, at your leisure, if you can list some things you make besides cheesecake. My pressure cooker should work on my induction and maybe I should just force myself to use it more before deciding.
The "crust" on the bottom of rice pans is favored all over the world--socarrat!
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Wallycat, if I used it for nothing else, I would value it for beans and chicken stock, of which I use lots. I cook pork butts and ribs, beef Chuck roasts and brisket, Swiss steak is a favorite - really any meat you would braise. I don’t cook chicken unless it’s to be shredded for something or it’s stock. When I have plenty of time I make yogurt. As for veggies - occasionally I will make braised green beans with potatoes, always artichokes, greens. Choucroute garni is another favorite as is overnight oatmeal. I’m sure there’s more that I haven’t mentioned. All I know is I find myself pulling it out regularly
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Important to note, this sauce does not contain mustard like some Carolina Gold type sauces. Since chemo I struggle with any mustard other than the brown type, like Gulden's, and I can only use it sparingly. This is a very thin, strongly vinegar based sauce, but it tastes great on pulled pork - at least, to me and everyone I have made it for! Combine in a sauce pan - 1 c. apple cider vinegar, 3 T. brown sugar, 2-3 T. ketchup (depending on how thick you want the final sauce, and you can add more at the end if you find the result too thin), 1-2 T. hot sauce, like Frank's or Texas Pete or Cholula, 1 t. red pepper flakes, 1 t. black pepper, 1 t. salt. Bring to a boil and stir until the sugar and salt are dissolved. Let cool and put in a jar or squeeze bottle and refrigerate. Word of warning - when the sauce is cooking on the stove be careful not to inhale near the pan, this is strong. Ask me how I know not to do this, lol! Letting it rest after cooking, for at least a few hours, seems to mellow the vinegar a bit, but this is relatively spicy due to the pepper flakes and hot sauce. Besides loving how this tastes, I also always have these ingredients on hand, so this is easy to make. You can adjust any of the ingredients for a custom sauce, the recipe is very forgiving.
The dogs eating out of cat dishes convo is funny - our dog is afraid of most dog dishes, stemming from using a metal one as a pup, in which he could see his reflection, which seems to frighten him - like, why is there another dog in my dish? The more I eat the more I can see him, what??? His current bowl is a white melamine people dish from Target. We have quite a collection of dog bowls from trying to find one he wasn't scared of...
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Silly question--and thank you for posting the recipe--do you think leaving out or cutting back on the sugar would work? Ketchup has sugar, so just curious for those cutting back on added sugars. Simple enough. Thanks again for sharing!
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Bob bought me my Instant Pot just before I went keto. So I've yet to use it!
Potato and pasta water both have starch that leaches out during cooking, so they are a good base for sauces & gravies (may even eliminate the need for a thickener).
Went to Calo for dinner last night: small Caesar salad, and we split seafood linguine. Bob got the linguine (I ordered a side of spinach) and I got a bit more than half the shellfish (mussels, clams, shrimp, scallops, squid). Tonight I made a Caprese over arugula, and pan-seared walleye; and sauteed asparagus in lemon, EVOO and sea salt. Nuked the leftover pasta (which Bob polished off) and spinach (mine). Stuffed. No more cooking till next Tues. morning.
Next you'll hear from me is after we settle into our hotel.
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wally - I think you need a sweet element or you will just have spicy vinegar, but you could use honey or maple syrup, and definitely cut the amount. I have used low sugar ketchup and also swerve brown sugar, but you could also use monk fruit. I too try to limit my sugar but the sauce is also thin so you don't end up using that much at a time.
chisandy - travel safely and I hope all goes smoothly and that the wedding is a blast!
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I used the large chicken breast in a stir fry with yellow bell pepper and broccoli and the leftover white rice. Other ingredients were fresh garlic, ginger, and a sauce with brown sugar, fish sauce, etc. I did something new, for me, and toasted sesame seed for a sprinkle topping. DH seemed to enjoy the dish. It was ok for me since I am not a fan of "Asian." Stir fry has the advantage of being quick to put together with all the prep done in advance.
I found veal on sale yesterday so we will probably have it tonight.
I have a multi cooker but it is an 8 qt. size. I seldom use it even though it worked well the few times I got it out of its cabinet. If I had opted for the 6 qt. maybe I would use it more.
The Parish rice was developed by a Louisiana farmer working with LSU agriculture dept. It's advertised as high in protein and lower on the glycemic index than regular white rice. Rouses Supermarket is selling it and I believe it is available online. Louisiana people eat a lot of white rice. With gumbo, with beans, with meat and gravy, in jambalaya, with etouffe dishes including shrimp and crawfish.
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Before I click on the "submit" button, I highlight the entire post I have typed and "copy" it. That way, if the site has logged me out, and the post fails, I have a copy of it sitting in memory so I can just log in and paste it.
It's frustrating, but I'm guessing the software folks making the changes are also frustrated.
We signed the paperwork to buy the house in Snowflake, and the closing dates have been set for both our sale and our purchase. The dates are 17 days apart.
We stopped at a friend's home and didn't leave until kind of late, so we got home around 9pm. Neither of us wanted to stop for dinner along the way home, so dinner was a candy bar and a soda...a diet soda, no less, I guess to make up for the high calorie candy bar. :-)
For 17 days we will be living in a post office box in Snowflake. Well, not really, we have had two offers to park our camper at friends' homes.
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Carole, thank you for the Parish rice info. I checked online. Between that and the Carolina Gold I want to try, I'm going to be spending a lot of money on shipping.
I'm starting year 16 of my cancerversary and did not think I'd be here to type that. Life is full of surprises; some pleasant, some, less so....buckle up and enjoy the ride! Carpe Diem.
Eric, I hope your new home brings you both joy and happy memories.I'm trying a new lentil sloppy joe recipe. Instead of buns/bread, DH has decided on sweet potato. I also made slaw.
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Tonight was a beef stir fry recipe I’ve used before, although I’ve substituted some ingredients to include only the stuff I really like. It’s good but I have either made a mistake somewhere or my allergies are so bad that I can’t taste the ginger or sesame oil.
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I do hope this site settles diwn, I had to try 3 times befire it took my sign in. LOL
Eric, Im glad things seem to be working out on the houses, fingers continued to be crossed!
I have a Ninja Foodie. 6.5 qt. It does what the instapot does, pressure cooks, bakes, plus dehydrates, makes yogurt, and air fries. Its big though. If you cook for a family though, go with the 8 qt. And if you can find the newest one, with the smart lid, it also does sou vide. The 8qt is just taller than the 6.5. Iblove mine.
My son had good news on the cancer front. He's in week 3, and his tumor shrunk by 50%. They had to make a new mask for rads. We are hoping that means his throat remsins open enough he wobt need a feeding tube. Fingers crossed, candles lit, and prayers said!
Todays supper I made chicken mango tacos, with vinegar coleslaw for crunch, from Home Chef, So good. Rememver, if anyone wants toctry them, I usually have a free box or 2 to give. Ive tried 2 other box obes, and I really do like HC bedt.
I like your NC sauce SK, especially because I dislike mustard! LOL. I will do it if necessary, but I always cut it way down, like a half tsp if it calls for 3-4 Tbs! LOL. If you're ever bored, I'll tell the story of why, just ask. LOL
Yesterday was a simple italian based casserole, when its just my DH and I, I pop it in the Ninja to bake in a 8 in round pan, instead of heating up my big oven. I just have to turn the temp down by at least 25° and dont put the cheese on top till 3 minutes before its done, ir its black. LOL. A bit of trial and error there. I only use the big oven if I bake anything on a sheet pan.
Much love to all!
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Breakfast yesterday was a little bag of SW Airlines pretzel-snack mix. Late lunch, at Pierre Maspero's, I tried the crab cake appetizer. (Supposedly accompanied by "mirliton slaw," but instead it appeared to be shredded iceberg & carrots. But dinner (w/Bob, my BBFs, my sis, niece and DBIL) at Emeril's? WOW. Amuse-bouches: tartlet of horseradish cream topped with paddlefish caviar, steak tartare crostini, and truffled cauliflower soup. Appetizers (shared with my sis & niece): steak tartare with Osetra caviar (Sacramento valley-farmed), and lobster ravioli with crawfish and a lobster reduction with lobster roe. Entree was rare duck breast with a cherry-port-cinnamon reduction, accompanied by sticky rice containing pine nuts and dried cranberries. Dessert was shared with my sis: chocolate Napoleon with toasted meringue, and a side scoop of extremely dark chocolate sorbet. Mignardises for the table: assorted fruit jellies, phyllo-pastries containing pecan purée, and miniature mocha macarons. This was my fourth time there (first time was during its soft-open in 1988,—our signed wine cork is in the wall board by the bar, IIRC, another time pre-Katrina and again in 2016) and by far the best. (We'd also tried his side project "NOLA" but were not impressed). The food has gotten more sophisticated, complex and elegant, the room much more upscale, but still unpretentious—dress code was "no shorts or flip-flops").
Brunch was cafe au lait & beignets at (duh) Cafe du Monde. Long wait to order, but plenty of tables to seat ourselves. They're still charging less than $4 for an order of 3 beignets—but our bags had four! I had forgotten about the advice I always give to tourists, and was wearing a navy tee & black jacket, on a windy day. Oops. Worth scrubbing the powdered sugar off my clothes when I got back to the room (where Bob, who'd won $160 at the casino, eagerly accepted the fourth beignet).
Rehearsal dinner at Arnaud's was awesome.Passed hors d'oeuvres were mini-tarts of oysters Rockefeller & Bienville, Wagyu crostini with horseradish cream, souffle potatoes, and jalapeño grilled-cheese sandwiches. First course was shrimp bisque (lactose-intolerant guests got gumbo), then a butter-lettuce wedge salad with lardons. hearts of palm and seasonal tomatoes; entree was a choice of either pan-seared red drum with vegetable medley or filet mignon with sauce Bordelaise and Brabant potatoes. Dessert was bananas Foster flambéed tableside over vanilla-bean ice cream (coconut sorbet for the lactose-intolerant).
I'm "cross-eyed and painless" right now, so it's off to bed.
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chisandy, that sounds amazing. Beignets at Cafe du Monde! I loved those. But the powdered sugar sure does folliw you. LOL. When I went, my goal was to find the tackiest set of beads I could find. I think I did. LOL
Supper tonight wasnt quite as nice as yours. We had Culvers shrimp ddinner. LOL
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I'll have the rehearsal dinner to go, please! Food sounds incredible, Sandy. So glad you're enjoying yourself after all the worry about your attire.
We have a Cafe du Monde on the north shore. The cafe au lait and beignets are just as good as in Jackson Square but the ambiance outside the restaurant is missing. We had another Cafe du Monde in my neighborhood but it went out of business during the Covid shutdown. I would do the drive by and buy coffee but resisted the beignets. I also bought the French Market ground coffee to use in my coffee maker.
Thursday night I wasn't in the mood to cook so we had a take out pizza from the nearby Domino's. I order online. DH picks up. All within 30 minutes. I had the leftover pizza for lunch yesterday.
Last night I cooked the veal cutlets using a piccata recipe with a wine butter sauce and capers. The sides were buttered egg noodles and tossed salad with favorite ingredients.
Tonight will be catfish and, perhaps, mashed potato salad. I have a yen for our family version of potato salad, not chilled.
Lentil sloppy joes sounds interesting. You just substitute lentils for the ground beef?
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I'm with Carole, I'll have what she's having. OMG on that food! Sounds simply divine.
Carole, I've never made sloppy joes, nor did I eat them growing up but I suspect that yes, the lentils simply replace the meat. I used the Foodnetwork recipe this time. I've made a different version also, and both were good. We tend not to likely too sweet a taste for savory meals, so I always cut back on the sugar or leave it out, especially if it calls for ketchup, since I know that has sugar already in it.
We are fixing toilets. When it rains it pours. DH's brothers are flying in (the day of my labs...more stress!) and I'm trying to get the house ship-shape. Not sure if they are staying here or not, but you notice things when you know others will be here....so lots of work, work, work.0 -
moonflwr912:
I'm so glad to hear your son's cancer is responding to treatment! I hope things continue to go well!
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It was too hot to do a marketing or much cooking so dinner was a re-heated slice of pizza I had stashed in the freezer for such an occasion. It had mushrooms but the pizza place skimped a bit on the toppings so I added some sauteed portabello/a mushrooms. Later that evening I decided to make a high protein dessert of sorts so I mixed up some pancake mix and maple syrup in to some egg whites and made an omlette out of it. It was similar to matzo bri.
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Can't EVER get to favorites. Totally agree with Nance. Can't get to PMs, although I know I have a message there. So I just don't log on. Miss all of you & love the dinner discussions.
Special - thanks for the Vinegar Sauce recipe. Moon - glad the rads seem to be working on your DS tonsil cancer. Eric - congrats & the sale & the purchase. As I mentioned my favorite cousin lives just south of Snowflake so I hope to see you again one day (even tho my brother is no longer in AZ). Mae - congrats on your house sale too. 4/29 isn't very far away. Where will you stay for MDA treatments? Hi to everyone else I've forgotten after reading 5 pages.
Best dinner this week was sauteed spinach with two fried eggs on top. Green chili cheese enchiladas last night with leftover sauteed asparagus & chicken pieces rolled inside. Tonight will be large salad with the rest of the asparagus, black olives and shoestring beets.
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Moon...I hope your son's treatment continues to be effective.
For my favorites on this site, I log into the site, then go to Community, pick "all topics" and then the menu item for favorites shows up...3 clicks and while I'm not in Kansas, I'm at my favorites.
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Moon, I am also happy your son is responding well.
Apologies if I left anyone out. These threads and how slow the downloads are drive me nuts and I have little patience to read through some of this.
Carole, here are some of the recipes I made. Also, if a recipe called for beef but I had lamb, that is what I used. Same for pork or chicken. They have a few "Aloo" recipes and I've tweaked a lot of those...aloo is potato but I have made palak paneer (spinach with fresh cheese curd) which I must have tweaked, since the only "palak" I see is plain, cooked spinach. I sub firm tofu for the paneer.
p. 167 meat smothered with onions,
p. 175 Royal braised lamb with fragrant spices
P. 200 Goanese hot and pungent curry
p. 226 Velvet butter chicken
p. 305 Smoked egglplant with fresh herbs.
I'm sure there are others I've made and if I make something again, I'll post it here with a page number.
I've also made several of the dals but I never do the authentic (p. 330-?) but never make the Tadka (the stuff you pour over the finished dish. Probably would make my stuff taste better but I am lazy.0 -
Minus, sorry the site is still troublesome for you. I must log in every time I return, which is annoying, since I don’t actually log out or close anything, I only minimize the page on my phone. Hopefully I’ll figure out how to stay logged in soon.
Yes, 4/29 is very soon but it’s going to be great. I’ll get my Herceptin and prescriptions in El Paso (3 hours away but the closest oncologist to the cabin) but MDA remains my primary and I will return every 3 months for scans, sooner if needed for the brain stuff. It’s a long drive back but it’ll be an event to include friends and favorite restaurants. There are very few near the new place and absolutely no chain/franchises there intentionally. Even the nearest McDonalds is over an hour away, fortunately I can easily live without it.
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