So...whats for dinner?
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Carole, I like the thought process that led to your dinner plans.
Nance, I’m jealous of your warmer weather. We have more snow/wintery mix coming tonight.
Wally, DH would love some of that rice pudding.
Dinner tonight was shrimp jambalaya using nitrate free chorizo instead of andouille.
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The steak fajitas were much enjoyed. I had homemade tortillas in the freezer but we agreed not to include them in the meal. Instead of canned refried beans, we had black beans. Condiments were sour cream, grated cheese and salsa. DH made a delicious guacamole with perfectly ripe avocados.
I also have not cooked Swiss steak. I am familiar with round steak. My mother made steak and brown gravy with it, served on white rice. Cooked in a large cast iron skillet with high sides. She was feeding a large family.
Tonight will be shoulder pork chop and cauliflower.
Minus, where are you?
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I use round steak quite a bit but whatever is cooked requires braising since it is a lean, tough cut of beef. It’s less expensive because of this and tastes good if it is prepared properly.
Dinner tonight was leftover jambalaya for DH and saltines for me thanks to the SEs of the IVIG infusion.
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Enjoying reading but not posting. I've had a nasty flu bug since New Years so mostly sleeping and certainly not cooking or eating. Impossible to catch up but I've kept track of everyone.
My Mother only made what she called "swiss steak" with round steak. And for that matter - Beef bourguignon, or beef tips & noodles, Beef Stroganoff, etc. I don't remember her ever buying a "swiss" steak. So of course, I've done the same.
Thanks for the NYT mushroom stroganoff recipe.
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BBQ chicken socca "pizza" tonight.
Minus, hope you continue to improve.
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Minus what a lousy way to start the New Year. Hope you can kick it soon and feel better.
Tonight was carry out pizza. It’s from a wood fired place and always excellent.
The Swiss steak recipe I use is tomato based and excellent comfort food. The recipe is from a years ago At Home magazine. I used to cook it on the stove top but now I use the slow cooker and it’s every bit as good.
Tomorrow I’ll cook a small pork roast to serve with gravy and mashed potatoes with an added side of something green
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Nance, you answered my question. The recipe for swiss steak I looked up yesterday had a tomato gravy.
Minus, sorry you're starting off the year with the flu. I've been hoping not to get it.
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I just bought a lot of tri-tip steak (on sale for 4.97/pound, usually $13/pound)….I think I've tried making it once and wasn't impressed (same with flank steak)…anyone have a good recipe and technique and wants to share, I'm all eyes.
leftover socca 'pizza' tonight.
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Taught all day, a meditation retreat and on the break I made a quick lunch of steamed spinach and edamame with hummos on the side, with gluten free matzoh. Lol it was good. Two days after infusion not much of an appetite, but I could eat matzoh anytime. The gluten free was the only box at the store, it tastes more like crackers. Won’t buy it again. Cold and rainy here, no snow though. Tomorrow thinking of roasted vegies stew with pasta.
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Minus, I hope you feel better soon. The subclade K mutation which wasn’t around when the flu vaccine was formulated is bad.
Nance, Wood fired pizza is definitely the best.
Wally, The tri-tip steak was a real bargain. My youngest brother smokes and grills it for Santa Maria barbecue but I’ve just enjoyed it and left the prep to him.
Rhonda, I’ve never seen gluten free matzoh before and I definitely won’t go looking for it now. I hope you can stay home tomorrow.
Dinner tonight was braised cube steak and parsnips in onion gravy with mashed potatoes for DH. I’m still on the saltine and water diet. Come to think of it, I probably could have eaten the gluten free matzoh.
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Dinner tonight was salmon in teriyaki sauce for DH and chicken with rice soup for me.
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maggie - glad you could move from saltines and water to chicken and rice soup. That sounds good and soothing.
carole - i can’t stop researching tofu recipes since you asked. Nothing I’ve made has been a favorite. Tofu curries are fine and fried tofu, but nothing great. I haven’t found the right sauce or marinade. And the NYT just published their 99 favorite tofu recipes yesterday lol..I’m hoping I find something fun and yum..worth sharing.Today I made split pea soup with carrots and onions, and baked my own croutons seasoned with olive oil, garlic and onion salt..yummy. I haven’t had split pea soup in ages, was a nice change. And the croutons are addictive, like potato chips lol. Also made slow roasted vegies and steamed zucchini for staples for the next few days, and added some pasta for DH. Nice quiet day.
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Rlschaller, my fav tofu recipe is mapo tofu (spicy!). If you find anything in the NYT, do share.
I made pork shoulder blade steaks baked in bbq sauce (first attempt). YUM. Leftovers tomorrow.
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