So...whats for dinner?
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Susan, please do post your recipe for stir-fry, when you have the chance. Actually we didn't have stir fry with the shrimp last night after all. Instead we had shrimp and pesto pasta. DH had seen on a cooking show that pasta with pesto sauce is good thinned with a little pasta cooking water. We did that and it was successful. The pasta was an experiment--quinoa wheat that I bought on impulse at Fresh Market. It was chewy with a nutty flavor. Entirely different from our much-liked Dreamfield pasta, but tasty in its own way. I have decided to give wheat pasta another chance to work its way into our affections since it's supposed to have been improved from the "early days." I definitely didn't like it back then.
Tonight is chicken and baked sweet potatoes and either steamed broccoli or slaw made with napa cabbage. I have 1/2 chicken breast for me a boneless thigh for dh. Will pound thin, season and lightly flour and brown in a bit of EVOO.
Eric, glad you checked in. Will be interested to hear some of your experiences. How kind of you to be a volunteer. Hundreds of wonderful volunteers came to LA and MS after Katrina. It's heart-warming how good people can be.
Lacey, could you give the recipe (or variations) for your morning smoothie?
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We have started buying quinoa at Trader Joe's and cooked it as a side dish with our vegetable soup last week. I like to mix the leftover quinoa in with the leftover vegetable soup for lunch the next day.
I had never had it until a few months ago when we started going to a restaurant in Pasadena (California) called Stonefire Grill. They serve it as a side dish - cold - but the first time we tried it there it was served warm as part of a shrimp scampi special - very lemony and delicious.
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Carole, one of the best whole wheat pastas I've tried is trader joe's and I am not a whole wheat pasta fan. The secret seems to be cooking it long enough.
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I love quinoa - but any kind of pasta that includes any kind of wheat won't work for me. I do use rice noodles (called rice sticks for some reason) on occasion when my craving for spaghetti simply won't go away...
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I made chicken enchiladas for dinner- they were just ok- dissapointing...
Of course I combined three recipes and did my own thing. Someday I will learn.
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Ok, just heard the news! NO MORE TWINKIES! Or hohos, dingdongs,or Hostess! While I don't eat them often, what else takes you back to your childhood so fast?!?LOL I hear there is a run on all the stores and on Facebook, people are telling other people which stores still have them! LOL
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Glad to find a group of foodies I love to cook. I am hoping that by reading I will get some ideas as today I don't want to eat. But 2 days ago it was Rogan josh in our house with NAN bread yum... My house still smells and I am sue my skin does. I wish I felt good enough to eat just not hungry
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Early this morning (about 8:00 a.m.) we drove past a little knot of strikers against Hostess Bakeries. My husband said he wondered if they had gotten the news yet that the company was calling it quits...
He then went on to say "can you imagine a world without Twinkies? What will they do at the state fairs?"
We aren't Twinkie eaters (or Ho Hos, etc.) but it does seem kind of surreal to imagine a childhood treat possibly becoming obsolete.
What's next? Little Debbie?
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Itmguy - we love rogan josh! We have a little Indian restaurant nearby owned by the most kind and welcoming Sikh couple.
We always order the rogan josh, the chicken tikka, an order of nan and the basmati rice.
They have a big screen TV on the wall and Bollywood movies are always playing.
I went on a wild goose chase not long ago for Piper Longum (aka Pipalli) which is a form of pepper found most commonly in the Himalayas. I found a bag of it at a local Indian grocery store in the ayurvedic section.
This is why I wanted to find it:
The plant-based compound piperlongumine (PL), derived from the fruit of a pepper plant found in southern India and southeast Asia, appears to kill cancer cells by jamming the machinery that dissipates high oxidative stress and the resulting ROS. http://www.broadinstitute.org/news/2979
Anyway, I hope you get your appetite back soon! Right now, mine is in full swing but a week ago - not so much.
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well being from the UK I was never brought up on Twinkies or Ho Ho's, but how sad that such a staple of some people's diet is being discontinued. Are they bringing anything else in to compensate for the gap?
Chicken, onion stuffing, roasted potatoes and broccoli for dinner.
Laurie, I always make my own addings to recipes... and when one does work my DH will say it is good and we'll have that again... then I say it was my own additions, he says - oh then maybe we wont get that again. I really should write down my additions etc. so if it is good I will know.
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Welcome Itmguy!
I havn't eaten a hoho or twinkie in ages or a little debbie for that matter;-)) I used to eat them a lot years ago now they have that "processd" taste to me.
Laurie- Sorry your enchiladas didn't turn out to well. What did you do? Mine are pretty simple but w/o meat. But I get a lot of request for them. I top my cheese ench with avacados, shredded lettuce, green onions and sour cream. Yumm might make these tomorrow.
Tazzy- Whats a onion stuffing? dinner sounds good.
We are leaving to go out with friends for dinner shortly Im in the mood for clam chowder.
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Auntienance I spend so much time on Facebook I just tried to "like" your recipe.
Charlotte
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Tazzy, Twinkies and HoHos are so bad for you they may solve the diabetes problem in the US. I think they're 1/3 sugar, 1/3 fat and 1/3 preservatives. Loved them when I was a kid, but now wouldn't touch one.
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I've used that Julia Child recipe and it is good but a labor of love. I can't even imagine slicing those onions without a mandolin!
Susan - yes, indeed, it was the best popcorn ever!
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Little Debbie looks like I did when I was young.
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My mom loved to give me perms. YUK
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So, what's everyone cooking for Thanksgiving side dishes? I've been watching The Chew all week and there were so many good ideas. I think I am going to try a roasted parsnip dish with brown sugar and pecans. It looked yummy and not too difficult. Of course, who knows if I can even figure out a recipe...lol
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Thank you all that have been thinking of me. My brother does not have a home right now. I have sent him money and will continue to do so. I have had the flu. I have been thinking about treating another serious condition which would require 3-6 months off from work. But.... on the positive side... it's Mussles Friday with my girlfriends! Susan, you will be happy to know that I dont stink quite as badly, and will be performing with 5 "select" haha violinists at a Christmas arts and crafts fair. I have been practicing a little more. I am still a hacker and always will be. Love to all. I'm sorry that I can't catch up.
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Michelle,
It's good to see you doing a little LOLing on here! I am planning on a dish I saw on Kelly and Michael this week. Michael Straham's fiancee made a pumpkin casserole crunch. You get a large can of pumpkin puree, add 3 eggs, 1 cups sugar, nutmeg, something else, can't remember, pour it into casserole dish. Then add a box of yellow cake mix on top. Melt 2 sticks of butter and drizzle that on top of the powder mix. Put in oven and bake. After it comes out let it cool and then top with whip cream. I will try to substitute some items to make it less fattening .... but it seemed so simple I'm excited to try it.
I also do a very top secret fruit salad recipe. The secret is non-fat key lime yogurt for the mixture. LOL It's a take on a Waldorf Salad, but no leaves. All fruit, nuts, cranberries, and sometimes a sprinkle of coconut.
Have a great evening everyone!
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That took some time! But here you go.
This recipe is from Grace Young's Stir-Frying to the Sky's Edge. This book is a compilation of recipes that reflect the huge diaspora of Chinese peoples. As the people settled all over the world, families adapted their traditional recipes with ingredients that could be found where they had settled. Broccoli was found in many places and was substituted for the many greens that are more traditional in China.
The basic recipe calls for 12 oz of meat and 12 oz of greens. You can vary your ingredients as you want, as long as it adds up to 24 oz. If you increase that amount, then simply increase the amount of all the other ingredients. Don't skimp too much on the oil. She has already reduced the original amounts substantially. You are coating the food with oil, not the pan.
I generally reduce the amount of meat and increase the vegetables and often substitute pork or lamb, and of course, napa cabbage. I have changed the cooking instructions to avoid copyright issues.
24 oz lean flank steak
1 tablespoon minced ginger
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shao Hsing rice wine or dry sherry [divided]
1 1/2 tsp cornstarch
1/2 teaspoon sesame oil
2 tablespoons chicken broth [I often sub water]
2 tablespoons oyster sauce [this is essential!]
2 teaspoons dark soy [also essential!]
12 ounces broccoli florets and stems, cut into 1/4-inch slices (about 5 cups)
2 tablespoons peanut or vegetable oil [peanut is tastier] [divided]
1 tablespoon minced garlic
1 tablespoon fermented black beans, rinsed and mashed [you can make without, but you will regret]
3/4 thinly sliced onion [cross cut like for fajitas]cooking tools:
14-inch flat bottomed wok or 12-inch skillet
4 prep bowls
flat wood spatula or silicone spatula
stir-fry means to pull the food from under to flip the food. not just moving stuff about.1. Cut beef with the grain into 2-inch-wide strips, then again into a 1/4 inch thick slice.
2. In a medium bowl mix the ginger, soy sauce, 2 teaspoons rice wine, cornstarch, salt, and pepper. Then add the meat and coat completely. Add the sesame oil and then stir.
3. In another bowl mix the chicken stock or water, oyster sauce, dark soy sauce and the rest of the rice wine.
4. Put beans and garlic in a small prep bowl.
5. Put onions in a small prep bowl.
4. Blanch the broccoli for about a minute. Drain when the broccoli is bright green. Shake excess water. [If you using carrots, same. If using cabbage don't bother.]
5. Make sure your mise en place is all ready and lined up in order of pan entry: peanut oil, garlic and black beans, meat, peanut oil, chicken broth mixture, onions. Also have a clean plate. This will all move very quickly.
6. Heat your wok or skillet over hot heat until a bead of water vaporizes within 1 to 2 seconds. Swirl in 1 tablespoon of the oil, swirling the pan to cover. Add the garlic and black beans, and then stir-fry for 10 seconds or until fragrant. Push the garlic and beans to the edges, and add the beef, being careful to make sure each piece is in contact with the pan. [Almost impossible, but try.] DON"T touch the meat for a full minute. The beef will have a chance to sear. Then stir fry for another minute. It should be browned but not cooked through. Remove to the plate.
7. Swirl in the other tablespoon of peanut oil and add the onions. Stir for about 30 seconds or until the onions are translucent. Add the broccoli and stir-fry for 15 seconds. Add the beef back to the pan along with any juices on the plate. Swirl the oyster sauce mixture into the wok and stir-fry about 30 seconds or until the beef is just cooked through.
Serves 2-3 as a main. Perfect with rice.
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For those who can't use pasta, try spaghetti squash vegetable. I promise you will hardly notice the difference! Use it as a base for spaghetti or pasta meals.
) I'm having organic steel cut oatmeal for dinner tonight. I don't know how to work in vegetables with this one. lol
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Julia in a PSA trying to prevent kitchen fires.
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Actually I'm not sure I meet the minimum criteria to be in a thread with recipes going on .... I don't even know what some of these things are that you all mention.
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Wonderful Susan, thanks for the link!
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Inspired, can't add veggies, so add fruit! And don't be afraid, if you can't cook, sometimes we talk about restaurants too! I don't cook too much for myself, but when I was twelve, I could put out a meal on the table for ten people. When I had kids in the house I fed at least six, and usually at least had at least two dinner guests, the kids friends. Now, I am home by myself, weekdays, I don't cook that often. But today I sauteed mushrooms, onions, yellow pepper added S&P, and a chicken breast to olive oil. That was supper. LOL
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Inspired,
Oh please! Join us... if there comes a time that you want to cook Chinese food at home [not the americanized stuff], and want a description of those ingredients just ask.
This thread is really more, what I ate for dinner. This is one thread on this site that makes me smile daily. Hope you enjoy it as well.
*susan*
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The rogan josh sounded so good we went there for dinner tonight. First non-fast food dinner (out) since surgery. I love the mint chutney and I think I'd like to try to make it at home.
Moonflwer, that dinner sounds great! My son loves sauteed vegetables and chicken (as do we).
There's just the two of us for Thanksgiving so I don't know what we'll do this year.
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Yes, Inspired, do join us! Culinary expertise is not a requirement, but you can certainly get inspired by some of the food items the ladies and Eric (currently away helping out in NY)have for dinner. We are a friendly non-judgmental group who happen to enjoy food.
Carole, my smoothies are basically made up of any combination of greens, nuts, and fruit that I like and have on hand. I make them in a Vita Mix which turns out a great smoothie, but my friends use any good blenders. I usually blend at least three raw veggies....e.g. kale, brussels sprouts, spinach, beet greens, carrots, baby lettuces (in your case you could add any of the greens you get from your CSA). I also usually add half of a raw beet since it makes the smoothie the most beautiful color! Then I usually add a cut up apple, some orange, always blueberries (now I use frozen ones), red grapes, always half a banana (I keep very ripe ones in the freezer)and any other fruit you like...like pineapple, pear, peaches, strawberries etc. I often add some protein with a few walnuts and then chia seeds. Add water, or coconut milk, or unsweetened cranberry juice and oj, enough to make it liquid enough to blend and add a few ice cubes, blend, and you have quite a tasty creation!
Now, all that said it is a production getting all those items together every AM (I used to be the queen of the fast yogurt breakfast, so this takes more time than I like) so I have taken to making enough for three glasses, and I cover them tightly and leave in fridge to use the next two days, hoping that I am not losing all the nutrients by doing that. I love that the smoothies really fill me up and stave off hunger for several hours. As DH says, you can "taste the goodness". Try making a few different combos to see what you like. With the ones I make you'd never know you are packing in all those veggies! Tastes mostly like fruit....tho one friend who tried one was not fond of the beet flavor she detected. I am fine with it and prefer that to the green gray color of a smoothie without a strong coloring "agent" .
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Bedo-So good to see you post, I was beginning to think the pirates came and took ye away lol! Your a great sis to help your DB out!
Deb- LOL! that is too cute and you do look like her. My mom always cut my bangs straight across and hated it, but your perm was cute.
Michelle- Hope you are feeling OK been thinking about you everyday! Im making a broccoli cheese casserole, dressing, candy yams, fruit salad, mashed potatoes w/gravy Turkey of course and not sure about what dessert Im making yet. The parsnip puree sounds good, I made that a long time ago and mixed with rutabeggers it was very good.
Susan- I copy/pasted your stir fry sounds delish!
Welcome inspiredbyd!
Had clam chowder, crab coctail and ff for dinner tonight. Not my usual when I go to gracies sea hag but it was good.
Everyone have a great weekend!
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Deborye - you and Little Debbie do bear a striking resemblance...
Editing to add: Debbie, my mom (and dad) cut my bangs straight across as well. One of my early grade school pictures borders on ridiculous. I think they kept cutting to try to even them out (but weren't doing too good on the "even" part) and they got shorter and shorter and shorter...
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http://www.youtube.com/watch?v=97WYhj9SZSQ