So...whats for dinner?
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My grandfather taught me how to make sauerkraut. I have two 1/2 gallon jars of it. I can remember him down in the root cellar, adding salt to the cabbage and smashing it with what looked like a baseball bat.
Last night Sharon and a friend played music at an Irish pub. Afterwards we ate dinner there…I had a Shepard's pie and she had an individual sized "Irish Pizza".
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I like sauerkraut so maybe I would like kimchi.
I ended up going out in the pouring rain to the produce stand and bought three bundles of mustard greens. So greens and baked sweet potatoes for dinner. If dh wants cornbread, I'll make a small one for him.
The Irish pub dinner would definitely suit me. Either meal. Would love to hear Sharon play.
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ohh I love sauerkraut and kimchi. I teach meditation as a leadership skill to artists and artisans , and I have a food entrepreneur in my project, and her company is Forward Roots, and she makes an awesome kimchi sauce.
@eric95us does Sharon have any YouTube recordings to share ? Would love to listen … I was in Ireland for 2 months a few years ago, and had many an Irish pub pizza. Yummy.
@carolehalston I love mustard greens and sweet potatoes. Sounds heavenly. Here is my Red lentil dal recipe: I’ve never made the chutney though. I use olive oil instead of coconut oil, and skip the lime. I serve it over brown rice, and sometimes add in steamed vegies. Today I for lunch I added steamed broccoli from yesterday, cut in small pieces into the soup it was wonderful. Side of toast.
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Late response - but my grandparents had raspberry bushes that came from a start from Germany before WW One. Every year my Grandma bottled them. And then my Grandpa when she could no longer walk. And then my Mother & Aunt went up every summer to bottle the raspberries. They were liquid gold!! And because everything was already sets up in the basement, my Grandma made Bread & Butter Pickles.
My Mother was a baker when I was growing up & didn't really "can" much at our house. But there was always fresh bread, cinnamon muffins, cakes, pies, cookies, etc.
Cooking with my niece was a huge success. One small thing caused the quiche to be more soupy than firm. Her favorite cooked vegetable is broccoli - so I had cooked some frozen broccoli cuts for the quiche the day before. Even though I drained them well, there was still a lot of moisture. Next time I'll spread them on paper towels and maybe add a little more Bisquick and a little less milk
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Both kimchi (Korea) and sauerkraut (China) are Asian in origin. Supposedly the Mongols brought sauerkraut to Europe in the 13th century. I grew up eating sauerkraut but never had kimchi until I was much older.
Carole, I have never heard of anything quite like the eggplant and crab dish but it sounds delicious. Getting fresh mustard greens is worth braving the rain.
Eric, When I lived in Ireland in the 70's you never saw pizza. DH's favorite in Italy is pizza di patate and he loves Spanish tortilla which is like a frittata with lots of sliced potatoes, onion and sometimes sausage. There must be an Irish gene for craving potatoes.
Dinner tonight was tuna casserole.
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Love the stories about foods. Tonight we had steak tips in the crockpot over noodles with gravy and a side of mixed green salad. The tips were made for better than the crockpot but actually they were melt in your mouth tender and DH and I enjoyed it. I guess that's all that matters.
Tomorrow I'll be cooking- cookies for a cookie exchange and a brunch casserole for a gathering so I suspect we'll eat out, where is TBD.
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I would never have guessed sauerkraut is from China.
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Nor would I have never guessed that.
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tonight was kale sautéed with sweet potatoes and ginger, served over brown rice. Though am now dreaming of sauerkraut.. will have to look for recipes lol now
@reader425 the steak tips and noodles sounds yummy.
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Croissant sandwich made of mashed avocado, spinach and tuna salad.
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Reader, My favorite part of cookie exchanges was coming away with a few new recipes to try.
Dinner tonight was steak in a sherry cream sauce on capricci pasta.
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Oh Reader - I love beef tips & noodles. I'll have to try your upgrade to steak tips.
I finished the last of the quiche - with all the remaining broccoli as a side. And finally cooked the "Sister Schubert" frozen rolls. I was disappointed. Several people said I would find they were as good as my Mother's homemade rolls. Nope. Granted, the rolls weren't bad, just not even close to my Mom's.
I ordered King Comice Pears from the valley for myself this year. They are such a treat. Then I received a box of Royal Rivera pears from Harry & David (also Comice) as a gift. I'm truly in heaven now. Just hoping my ex-DH's wife will send the chewy pralines she sent last year.
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Minus - I don't care for Sister Shubert at all. Quite a disappointment.
Mississippi Roast tonight with a side of mashed potatoes and braised carrots. A dear friend is having hand surgery tomorrow so I fixed a giant chuck roast and sides for her and her DH that yielded enough for both of us.
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Nance - glad to know I'm not crazy!!!
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Leftover bean soup last night. Delicious. We each had two bowls.
All the meals sound satisfying.
We have leftover spaghetti Aglio e Olio from Sal & Judy's. Will probably have it with Italian sausage. Salad as side.
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Carole, It's good when you can modify leftovers and have a completely different meal.
Minus, Good food is a great Christmas present. I'm glad someone gifted you with your favorite pears.
Dinner tonight was coconut curry salmon on rice.
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frozen pizza. My goat shoulder is taking its sweet time to thaw.
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On a whim, I bought a bag of Rana Lobster Ravioli for $5.00 last week. That was tonight's dinner. It was reasonably good tossed with melted butter. However not great enough for me to buy another bag.
Last minute my ex-DH is coming up tomorrow after I take my car in for an oil change. He needs to get some Sim cards out of old Apple phones that he's giving his nephew & head to a specialty tool place that is close to me. I think we'll eat at a local place called Adriatic Grill. But of course he may have his heart set on patty melts at the local country kitchen.
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Gotta adjust our dinners because hubby’s upper dentures are in for adding a tooth. Bought him some cans of ravioli and other soft foods until we get notified by the dentist that they are ready.
Got a turkey breast in the freezer that I’m going to de-thaw over the weekend and cook it next week. Hubby will have meat for sandwiches for lunch!
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I finally got the Einkorn flour out of the freezer and made a loaf of whole grain bread. It's cooling on the rack.
Tonight's dinner will be a buffet at the woodworkers' guild Christmas party. Expecting lots of carbs. The room is at the Maritime Museum, which is closer for us than the event place where the party was held for a number of years. The atmosphere at the event place was nicer and the food service more elegant. Still the convenience is a plus.
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Hamburger gravy over mashed potatoes
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Wally, The ambient room temp does affect thawing time. Last time I made pizza I had to put the dough on top of a heating vent so it would rise. I hope your goat shoulder is ready by now.
m0mmy, Prepping lunch on the weekend for the following week saves so much time,
Carole, I hope there were some delicious healthy choices at the buffet.
Dinner tonight was leftover salmon for DH and doctored Snow’s clam chowder for me.
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Maggie, the goat shoulder was thawing in the fridge. I do think the garage fridge (which is where we had it) is colder and also, less opening of the door, than the kitchen one. She's ready to cook tomorrow. I've dry rubbed it and looking forward to it.
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I made the Japanese Mushroom rice tonight. It could have used a little more liquid, but I only had long grain rice and the mushrooms that had to be eaten or tossed. Does anyone know if short grain cooks in less liquid? And of course I would have liked more salt. But good enough to make again & good enough to share:
JAPANESE MUSHROOM RICE (kinoko Gohan) (from Caroline’s Cooking)
¾ cup sushi rice (or other short grain rice)
1 oz shitake mushrooms
1-1/2 oz oyster or other Asian mushrooms
1 cup water
1 pinch of salt
1 TBL soy sauce
1 TBL Mirin (rice wine)
1 TBL SakeRinse rice to remove starch
Trim stems off mushrooms & slice thin
Put all ingredients in a heavy pan & cover
Bring to a boil, reduce to a simmer
Cook until liquid has been absorbed & rice is cooked
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Wally, It makes sense that the garage fridge would be colder. Enjoy the goat shoulder now that you can cook it.
Minus, That mushroom rice looks delicious with both mirin and sake. I have read that short grain rice needs a bit less water than long grain but the age of the rice makes a bigger difference. Newly harvested rice needs less water; I haven’t had that since I lived in Arkansas.
Dinner tonight was shepherd’s pie made with ground lamb.
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Grilled cheese
Tomorrow night I am going to make a ham steak, veggies and either stuffing or boxed potato mix1 -
@minustwo the Japanese mushroom rice is now on my list. I’m off alcohol with my new treatments, so might substitute broth for the sake. I’ll let you know if it works.
Went to a Lebanese restaurant last night and had a vegetable ouzi , amazing. A puffed pastry filled with rice, raisins and slightly curried vegetables , with a side of babagonoush. I’ll have leftovers for two days now lol . So much food, fun to be out with friends. It was day 3 of my new cycle of treatment, was so happy that I have no SE to deal with and could enjoy a night out.
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Rischaller, It’s great that you felt well enough to out for a good meal with friends. I’ve made ouzi with lamb or chicken, rice and numerous spices but have never cooked it in puffed pastry. That veggie version sounds delicious.
Dinner tonight was leftover shepherd’s pie with pastel de nata for dessert. A pop up Portuguese bakery near the zipper repair store was selling those egg custard tarts so I bought a couple. They were definitely worth the calories.
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In honor of what would have been my Mother's B-day yesterday 12/13/1914 - I planned to make the Ham hock & beans she always had simmering on the stove when it was damp & dreary. Well - even though this is the South, I couldn't find ham hock at the store last week so I splurged on a small Cure 81 registered ham & cut some bite sized pieces. I thought I had navy beans, but turned out they were Great Northern. But by the time I was preparing to soak last night - certainly not going back to the store at 10pm. My Mom made a very basic & mild dish, adding only onion & celery & salt. The house smelled wonderful. The great northern beans cooked twice as fast and were really not the same. Too big and too "mealy". Still… nice memories of coming home from school in my childhood to a warm bowl of beans.
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Minus what a nice memory for you. Navy beans are my favorite and was a common dish at our house, only my dad was the cook. Always accompanied by cornbread.
Beans were on the menu here tonight too - braised lamb shanks with cannellini beans. Delicious and perfect for a very rainy and gloomy weekend.
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