So...whats for dinner?
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Tonight's dinner is a roasted chicken done in the crockpot... It's supposed to come out like a rotisserie chicken... We'll see.
Apple and onion stuffing and roasted aparagus. Still $1.88 per pound. Couldn't pass it up this time either!!
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Wow, $1.88 a pound for asparagus, that's fantastic!
Seaside- I do a chicken or turkey breast in the crock pot all the time and it does come out like a rotisserie. The secret is don't add water. I put mine in with the seasoning that I like and a couple pats of butter- that's it. It browns the bird and as the juices flow it ends up cooking in them. Perfect every time!
So I am going to attempt a new recipe via allrecipes.com. Baked pork chops with mushroom gravy. I'll let you know if it is a keeper or not. I'm just not in the mood for the regular baked ones and feel like something different.
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Laurie,
I've never done a whole chicken in the crockpot!
Yep, this recipe called for no liquid added. I just did salt, pepper and a bit of poultry seasoning. What was different about this recipe is it called for you to have either a rack for your crockpot, which I did not have, or they said you could wad up some pieces of tin foil and put them in the bottom of the crockpot to kind of hold the chicken up out of the juices. It smells good!
I know... that price this time of year for asparagus is incredible!! They had them the week of the super bowl for that same low price and I bought them then too!
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Chicken salsa .. yum .. dealing with a massive headache turning into migraine .. so maybe I'll start testing a few recipes .. later this week. Hoping to add a few for you all to share as well.
Vicki Sam
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The chicken crock pot recipe sounds good. Added to the list!
For those who asked, here's the rice ball recipe I love (using it for 25+ years now and never get tired of it) and since I was at it, included my favoite recipe for rice-nut loaf, making that for over 30 years, sheez, you'd think I was getting older or something!
The rice balls really are better with some kind of sauce (I like mushroom gravy) -- they aren't dry but they seem to benefit from the sauce. The loaf doesn't need anything else and is very moist but if I have the mushrooms I often make mushroom gravy with that.
Without further chatter:
Baked Rice Balls from Nikki and David Goldbeck's American Wholefoods Cuisine
1 c. cooked brown rice
1 egg, lightly beaten
1/2 c. finely ground almonds and/or peanuts
1/2 c. grated cheese (Cheddar, Swiss, etc.)
1 t. lemon juice
apx. 1/2 c. wheat germPreheat oven to 375.
Combine all ingredients except wheat germ. Shape into balls about the size of walnuts (1 heaping T each). Roll in wheat germ & place in well-oiled baking dish. Bake for 30 minutes, or until bottom is nicely browned. Serve with tomato sauce, mushroom gravy, etc. Good leftover cold, dipped in whatever you like, or gently reheated. A bit messy to make but easy and I love the leftovers, although one recipe might not make a lot for a hungry or larger family, so consider doubling. I think it serves 2-3 as is.
With a salad and side veggie, a great meal.
Rice Nut Loaf, modified from The NY Times Natural Foods Cookbook1/4 c. finely ground almonds*
3/4 c. finely ground walnuts*
1/2 diced onion
3 ribs celery, diced
2 eggs, beaten
3/4 c. wheat germ
3 T. brewer's yeast
2 c. cooked brown rice
1 T. Tamari sauce
herbs: rosemary, sagePreheat oven to 350.
Saute celery and onion lightly first in a scant amount oil. Mix all ingredients until well blended. Turn into oiled 9x5 loaf pan. Bake 40-50 minutes. Serve like meatloaf. I like it with mushroom gravy. Has a meaty (poultry-ish) flavor and look and I've used it as a main dish for vegetarians on Thanksgiving with great success, and non-veg*ns have loved it, too. I love it leftover, cold or reheated. *you can experiment and use what nuts you like but this is a combo I've found I like best.
Don't omit the brewer's yeast if you can help it -- it adds a lot to the flavor.
My favorite sides with both are broccoli or Brussels sprouts and sweet potatoes.
Bon appetit, everyone!
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Jo: Thanks for that rigatoni recipe. It sounds great! I am a vegetarian so won't use the beef but I think the rest of the recipe would work for a veggie rigatoni--will let you know how it comes out. I am all for cooking extra and freezing and this recipe of yours is perfect for that.
Carole: I have had alot of luck cooking greens with this simple recipe that my daughter sent me. I first saute a couple of shallots in olive oil. Then I add the greens--kale or beet or collard (whatever I have)--which have been trimmed by me into fairly small pieces. I sautee in the olive oil and then if it needs a bit more cooking, I add a tiny amount of water and cover. This is absolutely delicious with a little ricotta salata cheese which I put out so everyone takes the amount they want. I also serve it as a sauce over butternut squash ravioli or pumpkin ravioli or gnocci with the ricotta salata on the side--I think the contrast of the sweetness of the ravioli and the savory greens makes it interesting--and my sister in law has declared it her favorite (and she is usally strictly a meat and potatoes gal).
I have the flu so tonight is not a cooking night. I have a left over meatloaf for my hubby (he is not a vegetarian) and I am boiling potatoes for him to eat along side of that with some left over cole slaw. I will not be joining him for that dinner---soft boiled eggs and toast for me.
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Barbecue chicken
Rice
Sweet Peas
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naturgrl thanks for sharing the recipes! It looks like I'll have to buy some wheat germ
So tonight's dinner was not healthy- at all. But hubby gave it two thumbs up. He said it was like chicken fried steak, only pork chops. I've never had chicken fried steak? But I basically fried then baked the pork chops and made an easy mushroom gravy and served with mashed potatoes and steamed pea pods. I thought it was pretty good(I'm not a big pork chop fan to begin with.) I'll definitely make it again when stuck with pork chops. I combined two different recipes from allrecipes.
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NaturGrrl: can't wait to try your nut loaf!
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NaturrGrrl- Dang, that nut loaf sounds great. Definitely trying that!
I make a swiss chard recipe that everyone loves. I think any of the bitter greens might work. I just cut it up, saute in olive and garlic. Then I squeeze an orange over it and grate a little orange zest in. Then sprinkle some dried cranberries in and saute till most of the juice reduces.
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Grilled Turkey Suasage with Cherry Tomatoes and Purple Onions
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Seaside and laurie- I found the recipe i didnt think it was back that far is why i missed it thanks!
I made the kale chips the night before last, i really liked them, i bought a bunch of fresh kale, the make sure you remove the vein in the middle that part is bitter, after washing and tearing it in bite size pieces i put in on a sheet pan lined w/parchment paper, add evoo, kosher salt, chopped garlic, cooked it in a 350% oven for up to 10 minutes i let the edges brown, i liked them more crispy where they kind of crumble in my mouth so put them back in for a couple of minutes, really easy and great.
Another thing i do when i cook a whole chicken or roast etc,, i put a bunch of celery stalks on the bottom for the meat to rest on.
Naturegirl- that nut loaf sounds so good my family is vegetarian so when they come to visit im always trying to think of new stuff- cant wait to try it- thanks!
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For roasting chicken I purchased a small roasting rack years ago that fits right in my pyrex pan. Washes well in the dishwasher. Helps to spray it with pam. They now sell them non stick. Click image for more info.
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Easiest thing to make when you've got no time/ingenuity:
Crushed nuts/spinach sauteed, then put it over pasta, rice, or any grain in your pantry! Couscous is especially quick - it only takes 5 minutes to make.
I made this earlier in the week. The whole thing took 15 minutes:
http://pinkkitchen.info/2011/02/couscous-with-spinach-and-brazil-nuts/
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Thanks for the helpful responses to my failed attempt to cook kale. The bagged kale that I bought was probably old and tough. IT was the only kale available. I'll check out the Fresh Market produce dept. Arugula is really popular with the Cooking Channel chefs and the only arugula in my local Winn-Dixie supermarket is a mixture of arugula and baby spinach. The local gardeners and produce farmers raise mustard, turnip and collard greens, but no kale. Maybe it's better suited for colder climates?
Hi, Jo, It's good to run into you again!
Tonight is my babysitting night with two little great-nieces and one little great-nephew. Their mom has been attending a night school. Dinner for me will probably be a peanut butter and jelly sandwich, which I'll have to share with 15 mo. old Olivia! She is used to getting bites of whatever the adults are eating.
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Kale is definitely a cool-season crop (it's related to broccoli, cabbage, and cauliflower, if that means anything to you) so I wouldn't be surprised if it's not grown as much in the southern climes.
There are several fans of PB for dinner here, so you should be right at home!
Designer, that chard sounds good! I'm not a huge fan of most greens but that sounds like something I need to try.
Laurie, chicken fried steak is beef (usually something like round steak, well pounded, or even a cubed steak) dipped in egg and flour and then fried -- something like what some people do with chicken, thus the name. Usually served with a milk (white) gravy, and mashed potatoes would be a natural side.
Mandy, feel better!
Hope those who try the nut loaf like it as much as I do!
My list keeps getting longer and longer!
Leftover rice balls for my lunches the next few days, so I need to decide about tonight. I have half a head of cabbage, I may do something with that... we used to get a soup from a Vietnamese place in Vancouver, WA that was soo good, wasn't called hot and sour, but definitely had a good kick to it and I used to crave it when I didn't feel well. Wish I could remember what was in it beside cabbage and tomatoes and a wallop so I could try to duplicate it.
Onward and upward! Good cooking, everyone!
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Carol - you can also make spinach crisp's, turnip greens or collard green crisps...it just depends on what flavors you like. I prefer the kale and spinach myself. Just follow seasides directions for the kale crisps although cooking times may very...
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Michelle,
Now you are definitely giving me credit where none is due...lol.... The kale recipe was Debbie6122's, although she had my name in her post so that would be an easy mix up!!
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VickiSam and Mandy1313,
Hope you're both on the mend today!
Mandy,
Do you make your own Squash/Pumpkin ravioli? That with the greens sounds really yummy but, I don't think I have ever seen squash ravioli in the store.
Carolehalston,
Many times I have used the spinach/arugula mix. For some people straight up arugula can be a stronger flavor than they would like. The mix mellows it some. Enjoy your evening with the little ones!
sdstarfish,
That couscous sounds like just my kind of dish...
I have started a word document to keep track of all the recipes! It is growing by leaps and bounds!!!
Thanks to all who gave recipes for how to prepare greens. Those in some way will be on the menu next week when my daughter is back at school.
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NatureGrrl,
Thanks for posting your recipes. BOTH of them sound really quite good! When you say finely ground for the nuts how do you grind them? Food Processor? How fine should they be? Like flour?
Can't wait to try them!
I thought the crockpot chicken I made last night came out really good. The skin was not crisp like it would have been in the oven but, we're not skin people anyway so that was fine. The meat was very moist and delicious and it was definitely an easy recipe!
Laurie,
I don't tend to do pork chops that much either. Not really sure why not! I may have to give them a whirl. The big thing now seems to be brining the pork chops before you cook them to make them juicy. May have to poke around and see if I can find a recipe to try!
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Ok, here's a video of mine on how to make Romanian cabbage rolls and the so-called "beef salad". Vor vegetarians, for the cabbage rolls you can replace the meat with ground mushrooms or skip the meat altogether and just triple the amount of onion and double the amount of rice (I always make them with brown rice). For the salad, just skip the meat altogether.
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Day,
Thanks for posting your video! OMG do those look good!!!.
I have made Slovak Halupki before and it seems like something similar! SO delicious BUT is it EVER a labor of love! There is a church here that has a Slovak festival in the fall and Halupki is always a favorite of mine. They go through pans and pans of it!
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Day, yes those cabbage rolls do look good. I am emailng your video to my recipe file but I will make a veggie version. You certainly do make rolling them look easy!
SeasideMemories: I buy my pumkin or butternut squash ravioli at Whole Foods. They have them at the North East Whole Foods markets and in the California ones---don't know about the rest of the country. But the greens would be good over most pasta and I have used it over gnocci (not home made) and it was delicious too. My younger daughter has made her own pumpkin ravioli from a recipe she found in a Rachel Ray cookbook but that takes the "easy" out of the preparation for me.
Back to resting. :-)
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We do grow cauliflower, cabbage, and brussel sprouts here in south Louisiana in the winter time. Just for the heck of it, maybe I'll try growing some kale next winter in one of my flower beds. Today I found two varieties of kale in the produce dept. at Fresh Market. I bought some that looked really fresh. I even tasted it raw and it wasn't bitter. Instead it had a peppery flavor. So I'll give kale another try. Will have to backtrack and find the recipe that was suggested.
The rice balls sound good. I'll have to give those a try, too. I switched to brown rice about 15 years ago. Ate it at first because I thought it had more food value than the white rice I grew up eating. Now I enjoy brown rice. I even like it for breakfast with an over-easy egg. First I warm the rice in a skillet with a spoonful of Smart Balance or a little evoo. Next I cook the egg and set it on top of the rice. DH passes on this breakfast selection!
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I'm sitting here laughing. We sure do like our good food, don't we! You would think we hadn't eaten in a year!
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Carole, my Cajun ex-husband loved rice with his fried eggs! That was one of his few dishes that I never tried, I don't know why (it was probably about the safest and tamest!)
I've also gotten squash ravioli in the freezer section of some of the bigger groceries in this area, but it's hit or miss.
Seaside, yes, I usually use a food processor and grind the nuts up to about coarse-grits size, if that means anything to you, or somewhat finer than you would buy cracked wheat. When I first started making it I chopped and chopped; one time I didn't feel like chopping as much, and I had some good-sized chunks of almond, and found that didn't work well with the otherwise soft texture of the loaf (about broke a tooth on a chunk!). So I was glad to get a food processor
Still have no clue for dinner, back late from the dr. and a wrist x-ray, and I'm feeling lazy, so I may do carryout (Thai)...
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After my fried pork chops in white gravy last night I am going light for tonight. There has been so much talk about salsa chicken that I'm making it tonight. I am so- craving it! Not to mention my boys had me up at 5:30 and I am pooped, and don't feel like being creative:)
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NatureGrrl,
Thanks. Yes, I am familiar with grits! Hope nothing too serious is wrong with your wrist!
Take out sounds good! We're heading out to try a Mexican restaurant that we haven't tried before. We have our favorite that we just always seem to go to. This one comes recommended by my daughter's college spanish professor. He makes the hour drive from the town where he teaches to eat at this restaurant. I hope it's good!
Laurie,
I am really wanting to try the salsa chicken. Will be trying lots of the recipes from here once my daughter is back at school. It's funny, when she's home she has her "favs" that she always wants. Not much wiggle room to try something new AND get the "must haves" in within a week. I guess I'm just happy that some of what I make she misses when she's away!
Edited to add: 5:30 wake-up.... Ugghhhh! Wait until they are college students and the reason they have you up at 5:30 is because they're just getting home! LOL!
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Seaside- A mothers cooking is the best. I am sure she will miss it when she is back at school. I loved my mothers cooking and cook many of the things that she made, right down to the sides. The lamb patties with zucchini sticks is a "Mama meal". I can be a fussy eater and when I like certain different things my husband always shakes his head and says he doesn't get it. I always say, my Mom made it, so I like it.:D I miss her cooking terribly, not to mention the dinner conversation. She made the best bruschetta ever and served it as an appetizer all the time.
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DesignerMom,
I have found that to be true even outside this board! Food is a great conversation starter... We all have to eat!!! I think with all the great recipes here it may very well BE I don't have to look elsewhere for a recipe for a YEAR! LOL
Keep those ideas and recipes coming ladies!!
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