So...whats for dinner?
Comments
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That's good that your drive is not far.
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Lacey, only once have I felt apprehensive about cooking for a dinner guest. Once when my in-laws were spending the summer with us (after they retired to S California) Pop asked me to invite some family friends to dinner. They were Chinese and the wife didn't like American food very much. The husband was a retired chef, they had had the best Chinese restaurant in town. When I invited them the wife asked what I planned to cook. Told her homemade Italian Wonton. She couldn't remember what I said so when they got there she asked me to tell Bill. As soon as I told him he said, "Ahhh! Raviolli, one of my favorites." We talked cooking quite a bit that evening and he even shared a couple of recipies.
As for th chili recipie, don't have a recipie, never made it before. I checked a few white chili ones on google, jotted some ideas from then that look like they will please our regulars and basic ratios for the seasonings and I'll just wing it from there tomorrow. I'm using pork because I had some left overs in the freezer from the roast I did last week.
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I go to Good Will to look for cooking magazines and cookbooks. I've found some cookware there as well.
Tonight Sharon grilled some sirloin tip steaks and steamed some vegetables. Since she's working, we make sure there are left overs so she and Chrissy can split up the leftovers for lunch.
Sharon starts teaching Friday, and has been busily preparing. I'm listening to her, "100Kg is 980 Newtons, at an angle of 30 degrees....the normal force is..force normal ....the cosine of 30 degrees..m g...." and similar stuff. Not quite pillow talk, but it will do just fine. :-)
Michelle, it's good to see you on here. Don't trip on the stairs, please!!! For what it's worth, many of my posts are typed on my smart phone and I don't type even the 20wpm you mentioned with my two thumbs....
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Chabba, you cook like I do...and I have to say that my IPAD has been a boon to my culinary efforts now that I am home. It is my little informational friend on the counter...unlike the laptop, which I keep in the family room, requiring print outs of recipes. So I am also saving trees!
Michelle, yay on your short drive to rads. Your friends are wonderful to bring you such a sumptuous favorite meal! Fabulous! Please watch your step, lady!
And, yay NH voters!! Job well done getting smart women to govern and represent you!
Susan, it's the saltiness I don't care for with the capers.When I have more time I must share an hysterical story about our sweet vegetarian waitress last Saturday trying to tell us about the veal specials. OMG, it was a really unusual experience to happen in a fine restaurant. Fortunately I do not eat veal...and if I did, I wouldn't be able to now. She was suffering, poor thing.
g'nite all....0 -
Michelle- Good to see a post from you. Yes, please be careful on those stairs! What a wonderful dinner your friends gave you!! I was very happy with the results as well. ;-))
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Lacey, would like to hear the story. I know a lot of people who squirm at eating baby beef but I figure meat is meat. I do want my food to be humanely raised and slaughtered but I also appreciate it as a gift from God.
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Michelle, glad to hear from you. Please be careful and don't trip, though its one of those things that you can't see coming. Sounds Like that was a fantastic meal.
Channa, I am with you on a wonderful gift that meat is.
Eric, sounds like Sharon is really ready to get in the classroom.
Much love to all0 -
Lacey interested in what your doc prescribed for the temp regulation. i was prescribed Effexor and I think it helps a little, but still having some pretty hot nights and little sleep.
Susan thanks for the chicken picatta recipe. I love capers. Love puttnesca sauce cause it has capers in it.
Last nights pizza was good, the company better. there were 9 of us, so we ordered three different pizzas. My tummy was a little off so I only tried a half a slice of the greek one, wish I could have tried them all.
Michelle glad to see you here...stay strong!
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I love capers, too, but don't have them often because of the saltiness. I find rinsing them well helps. My pork picatta recipe was really good and simple. It's a WW recipe and so has less butter than Susan's chicken picatta. I use quite a few WW recipes and have found them to be tasty. Same with Cooking Light recipes.
DH has requested pasta for tonight. Will use a delicious bottled marinara sauce, Sal & Judy's Heart Healthy. Sal is a local chef who has run his own restaurant for many years. I just add Italian sausage which is made by a Louisiana supermarket, Rouses. I need to start using whole wheat pasta but I have a supply of Dreamfield's on hand so will use that. And easy main dish.
The bag of CSA veggies is still sitting in the kitchen. Must deal with it. Green onions to chop up for seasoning and bag for the freezer. One really pretty veggie was Turkish eggplant. It's small and glossy and bright yellow and orange. Not quite sure what I'll do with it. Also fingerling sweet potatoes? I tend to think they're just immature sweet potatoes! I wonder if these farmers are experienced farmers. The farm is adjacent to a lodge where people go to hunt quail and the farm supplies veggies to the chefs at the lodge. The farmers experiment with unusual veggies. My father was an excellent gardener so my standards are a bit high.
One veggie I was happy to get is okra. I'll cook it with garlic and some tomato and put into the freezer for adding to gumbo. We also like eating it "smothered."
Thinking of you today, Michelle. Be careful on those stairs! Check in when you can.
Hoping everyone has a good Thursday.
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Susan, your piccata recipe is pretty much the same as mine except I saute garlic in the oil before the chicken then simmer lemon slices in the sauce. Are you familiar with Cooks Illustrated magazine? It may be something you'd like.
Eric, I know what you mean about typing on the smart phone. I use swype, I could type 20 words, but it wouldn't look like English (thank you auto correct).
Lacey, I really need to get a tablet. I find myself using my phone a lot for recipe info. It's a pain trying to read that tiny little screen and cook at the same time.
I have a bag of tomatoes to roast today and some pie filling to experiment with in a different crust. The sun is finally shining after 3 dreary damp days.
Carole, those CSA veggies sound really neat. They would certainly challenge your creativity.
Michelle, hope your treatments are going well, and please stay on your feet!0 -
For you ladies with tablets there is an app that lets you type in what you have on hand and gives you recipe ideas from those ingredients - kind of interesting. I usually don't follow the recipes because the ones that come up trigger a recipe thought of my own.
Michelle - glad you are home and having your rads locally - be careful on the stairs! Wish we were all closer geographically so we could bring you dinner too!
carole - I usually do twice baked sweet potatoes for Thanksgiving, but I also like to roast them in a casserole dish with pineapple and pecans.
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Michelle, great to hear from you. Please be careful, you don't need to fall that's for sure. That is great that you have a short commute for rads. I am anxious to hear how you're doing with it. I have heard great results with WBR, and I am sure that's what you're going to get. Your dinner sounds delish, I'm glad you, Rick and your friends enjoyed the election results. I was also happy with the result, but sick of the coverage and didn't watch a single bit of it. I am so glad it's over. I hope since BO won't be thinking of another term, he can really try to get some things accomplished. And hopefully Congress will negotiate, and we'll get going in the right direction. I swear they get so involved in running for the next election that everything just gets dropped until it's over.
Lacey, I am anxious to hear that story too. Don't forget to relay it.
Thanks for the chicken piccata recipe Susan. It sounds yummy. I made one last year that DD didn't like because it was too lemony. I think this one might be a hit with everyone. I'd be interested in the WW one too Carole if you can post it. And would love to see the one from the restaurant Carrie if you get it. And what did I miss on temp regulation? I think that would be useful info for me too. I swear I'm always cold now I think because my hair didn't come back as thick as it used to be. But it might also be the beta blocker or ace inhibitor thinning my blood.
I made homemade chicken matzo ball soup yesterday for the first time ever. I am not Jewish, but DH is, and DD loves it. It was a hit! She took it for lunch in her thermos today and DH had good things to say about it too. I must admit my MIL's matzo balls are lighter though. DD told me her secret is beating the egg whites. I will try that next time because they were easy to make. I thought it was going to be a big deal. I just used the recipe on the box of matzo meal.
Have a great one everyone!
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Auntie,
I have a cook's illustrated book but refuse to give that company my personal information. They do some things well, particularly what I think of "traditional New England comfort food." But Chris Kimballs fear of heat reduces my interest. Their recipes are very well thought out, and I find watching the show on Create useful. Someone I know made one of their Thai recipes and it was the most Americanized version of Thai food you can imagine! I think being one of their chefs would be fun. Not the on-air ones, but the ones scurrying around in the back.
Our trip to the Cape has been delayed since our hosts don't have any power. I may come to regret defrosting the leg of lamb we are taking with us. Guess worst case, I will call a bunch of friends and we will all enjoy it together. We have three inches of snow on the ground, and it has gotten cold.
*susan*
p.s. Just checked EatYourBooks.com and I have TWO cook's illustrated books: Soups and Stews, and Best Recipes ever.
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Susan, I just thought you might find the "science" and testing in the magazines interesting. I read the magazine and like the equipment reviews (don't always agree with them though). Never watched the show. But have to say some of my favorite recipes have come from the mag, e.g. crispy oatmeal cookies :-)
This year I'm going to spatch-cock (love saying that lol) a turkey. Anyone have any experience?0 -
That's a shame about your trip to the Cape. I have never been, but really want to see that some day. Maybe they will get power back soon. We only had rain yesterday, but one of the guys I work with comes from NJ, near the shore, and got 5 inches of snow. Usually we get snow and he gets rain. Must have been a weird angle that the storm came in or something. But I am grateful we just had rain.
I forgot to ask about my CSA veggies. We didn't get them last week because of the storm, so we got twice as much this week. Got radishes, beets, butter lettuce, peppers, tatsoi, turnip, kohlrabi, white acorn squash, purple carrots and celery. I don't know what to do with the tatsoi, turnip, kohlrabi, or radishes. The turnip and kohlrabi are huge. Anyone?0 -
Kay_G - here is a link that made me laugh with some kohlrabi recipes, one even has both kohlrabi and radishes together, and one has kohlrabi and beets! You can use the turnip in beef stew, just like carrots. Or possible a gratin?
http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html
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Carrie, my MO prescribed Neurotin (Gabapentin is the generic) for the night hot flashes.
I slept through the night last night, but did wake up really, really groggy....no free lunch with any of these meds! I really didn't want to take another prescription drug, but she was determined to try to help me with the lack of sleep. I'm on the lowest dose (100 mg) and supposed to increase gradually, but not sure I will need (or want) to. Need to check back with MO.
So, the veal story...skip this if you are on the fence about veal consumption....
When we were out for our anniversary dinner we had this conscientious young server who, as we started to order, tried to describe the specials that were being offered that night. They were all veal. She described how the restaurant just received an entire calf carcass (my word) which they would be using every part of, setting off lots of mental images for me (coincidentally, I had seen an excited tweet about the arrival of the whole carcass to the restaurant kitchen that afternoon while checking out the menu...it was weird, it just popped up!). The server went on to say how carefully the animal had been fed and cared for in Vermont and I was starting to want to name and adopt it! She then assured us how humanely it was slaughtered, etc., etc. and when she saw our concerned faces (way TMI!) shared that she herself was a vegetarian, but then offered the first appetizer choice, veal tartare.....OY! We decided we didn't need to hear the rest of the offerings, since we just could not munch on that sweet animal. Someone needs to help that gal limit her info to "grass fed"! I haven't eaten veal for a number of years, and now that will for sure continue. However at this point I don't want to challenge my ability to eat other meat products....baaaaaaa!0 -
Lacey that was one of the choices my onc offered me, but I went with the effexor because I sure can use a mood boost if I'm gonna take another med. Was not too keen on adding more meds to my list either.
Tonight is gonna be cheeseburgers and fries, hubby working late. Planning a chicken pot pie for the weekend.
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Carole, So jealous about the okra. We get it here occasionally at prices that are out of sight. I took a photo of one and sent it to my brother in Oklahoma. It grows so well there that people sneak it onto other people's desks when they're not looking. We manage to get frozen for hoppin John at New Year's.
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Wren, this summer in MN one organic gardener was selling her okra for 50 cents a pod! I was astonished. Here in the south okra grows so easily. And grows and grows and grows until the bush is 8 ft. tall. The problem is that it has to picked daily or at least every other day.
I just looked up Turkish eggplant and the pictures are exactly what I have. I have two bags of a lacy salad lettuce. Mizuna is one. I'm wondering if it can be sauteed like spinach. I heard recently of someone sauteeing spring mix lettuce. Maybe it was on this thread. Can't remember.
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Was it something I said? Where is everybody?
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Guess everyone is busy making dinner
It is very quiet eh?
Dinner is Korean beef over rice with steamed red/green peppers and mushrooms.
Hugs to all xx
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Leftovers. I grilled pork chops and made a squash casserole last night. Had a core needle biopsy today and an MRI tomorrow.
Charlotte
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Hi neomom.... good luck for tomorrow.
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Hi everyone. It was a quiet day indoors for us today with bad weather....a looooong day. We got just a little snow and a bunch of freezing rain/sleet. We did craft projects, cleaned and ventured outside for just a little bit. I cooked a pot roast in the crock pot which turned out great. DS #1 had thirds
Last night DH had to work late so we had breakfast for dinner- kids had pancakes and I had scrambled eggs. Nothing too exciting.
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Thanks Tazzy!!
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Good luck, Neomom!
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Made steak tips in the slow cooker today. I'm trying to use my slow cooker more. Today's effort was ok, not real exciting. Could be the quality of the sirloin I used. I served it over short grain brown rice and steamed some broccoli.
I had better success with the new handpie dough and filled them with an apple filing. I had enough cherry filling left to make two of those. This time I baked them and they turned out really pretty. I'm hoping they taste as good as they look.
Really love kohlrabi, lucky you! That's something we never get here unless someone local has grown it.0 -
Oh my goodness! Why have I never read this thread. I have literally been reading recipes for and hour.
DH, kids and I had a yummy crockpot roast with potatoes and onions, steamed sweet peas and cottage cheese. Yes I said cottage cheese. DH eats cottage cheese with almost every meal.
I have some country cut boneless pork ribs in the fridge for tomorrow. Anyone have a recipe for those they would like to share?
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I haven't posted since I've been back to work but keep up with this thread a couple times a week. Great recipes. Looking forward to Carole's WW pork picatta.
Luv - sending prayers. And my best to all the rest of you with health issues & upcoming tests.
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