So...whats for dinner?
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Tonight I made some wide egg noodles and tossed them with olive oil and some parm. Topped them with a creamed chicken/mushroom mixture - sautéed mushrooms with garlic, S&P, onion, added some chicken gravy, big pieces of roasted chicken breast and sour cream (lactose free from WF - actually pretty good!) stirred in. It was yummy!
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Nance, the roast was a chuck roast---I took the veggies and a small portion to my dad and we put it in his "chopper" that I got him for Christmas and I made gravy and after he drenched it in it he said it was good, so I am taking the rest to him tomorrow. I guess grinding it up for his false teeth and old gums made a total difference in the texture. Any how, he was happy with it and how quick he got a hot meal on the table. We had to go to the store, the hearing aid clinic and the barbershop today. I was trying to get his errands ran before the snow comes tonight. I just want a long soak in a hot tub and some shut eye.
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Dinner tonight was the rest of the leg of lamb, cooked a bit more since we didn't eat the part last night that wasn't properly cooked. Mr 02143 had some of the leftover potatoes, and we both had a fantastic spanikopita made by the girl child this weekend.
C. left this morning at 8:30am. She will not arrive in Paris until 1pm tomorrow... what a long long long day. She saved money by going through Madrid from JFK which is why the trip is so very long. Bus to NY, subway to the airport, plane to Madrid, plane to Paris, subway home. The young are strong! This will sound sappy [and I am not a sappy person] but I feel SO lucky that young C decided to come to Boston and spend three weeks with us. I have so enjoyed getting to know her better! She is just as wonderful as her mother. We have solidified the connection with the next generation. She was already talking about having my yet-to-be-born grand as her guest in France. How lucky am I?
*susan*
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Susan, that doesn't sound sappy at all! How wonderful that you had the opportunity to spend such quality time with her.
Red, I've occasionally had chuck roast that had that stubborn fat vein. Sounds like you managed to get the best of it. You must be getting the snow that started here early this afternoon.
The sour cherries that I currently have in the freezer are from a local Amish store and they are wonderful. Just talking about them makes me want to bake.
Well I finally found something the new pressure cooker didn't do perfectly. Serious Eats had a recipe for caramelized onions and onion soup in the pc. Since it was snowing it seemed like a great day for onion soup especially since I was baking baguettes today as well. As it turns out, the onions didn't cook down or caramelize nearly as easily or completely as the recipe claims. I've had much better results in the slow cooker. Anyway, I finished the soup on the stove and it turned out fine. But this has been the point of all this experimentation, finding out what the thing does and doesn't do well. Caramelizing is on the does not list. I then cooked something that it does do well -- artichokes. Yum!
I love the San Antonio Riverwalk, especially in the spring.
Still snowing, sigh!
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I caramelize onions in the oven! So easy, but then again, I don't own a slow cooker. Generally I do about 5-10 lbs of onions at a time and freeze in smaller quantities. If you want the method, I will find and post it. Perfect for onions that you want to put on a pizza, in a soup, or added to potatoes when sautéing. I suspect that this method is not better than a slow cooker, except the steam can escape.
I need to email C.'s mom now....
*susan*
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(shyly) Auntienance, interesting about the pressure cooker's failure to caramelize. I'll keep that in mind about slow cookers--I love French onion soup, but the smell of onions lingers. Good. But pervasive.
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Susan, I used to do them in the oven too until I tried the slow cooker.
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Joyce, I like using the oven when it's cold, too. You must be colder in FL than we are here in south Louisiana. Our temp. this morning is in the 50's but I see that it rained last night. Darn El Nino.
Caramelizing onions is not something I do.
I'm thawing the rump roast I bought a couple of weeks ago and will try out a recipe from the NYT food newsletter. It's probably too tough a cut of meat for the recipe so I may be like you, Red, searching for Step 2.
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Yes Nance, you sent the snow my way. I woke up in the wee hours of a.m. to the sound of my snow removal guy shoveling at my backdoor. We have four inches and the sun is shining on it and it is really pretty. Haven't ventured out yet.
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To answer a question up thread: yes, Boudro's is still there, though I haven't eaten there in a long time. On the Riverwalk I LOVE Biga on the Banks--expensive, but worth it. Luke is a John Besh restaurant we also love. They make the best French 75s and the food is great, though portion sizes are way too big for me.
I think I will hit the Whole Foods salad bar for lunch. I start four rounds of TC on Friday and this will be my last chance in the next few months to eat salad that I haven't personally washed! As for dinner, I will likely just heat up the cauliflower-cheddar soup I got at Central Market--so good, but I love anything cauliflower
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Hello!
Snow day for my kids. It's so different now that they are teens..it's an excuse to sleep in and meet friends at Starbucks. It is sad that we're not throwing on coats, boots, hats, and gloves to play in the snow and go sledding. Ah, the memories though.
I've been using my cast iron skillet this winter. It was a gift from my husband last Christmas, and after a year of use, is perfectly seasoned. I hope to pass it along to one of the aforementioned kids after years and years of family meals and lots of love.. So, tonight's dinner is seasoned pork chops (cooked in my cast iron skillet), spaghetti squash, roasted broccoli and new potatoes, and a baguette.
I love this thread and have been inspired to try new recipes and menus this winter. My family is enjoying all the new meals, and I enjoy the "Oh, that's a good idea!" moments that send me searching for recipes and off to the grocery store.
Amy
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My appetite is so odd on this chemo drug! I bounce from no appetite to I WANT THIS NOW! And, I don't have much in the fridge right now, so I have to restrict my cravings to available foods. We have decided that the best plan is to stock the fridge. Whole Foods today for some organic dried beans so I can make a split pea soup. Tomorrow, the Market Basket and Costco for real food. Tonight, I want beef and the only beef in the house are some burgers in the freezer, so that is dinner. I will make some cole slaw and potato strings. I am looking forward to restocking the freezer with interesting soups, already cooked beans, chili [for Mr 02143], and chicken stock.
A well-seasoned cast iron pan is a joy isn't it? I recently inherited by great-Grandmother's collection. They are all high quality, and her cook [yes, I understand that she had a cook] seasoned these pans beautifully. Over a hundred years later and they are pristine. I will use one of them to make the burgers tonight actually.
I have not been to San Antonio since 1980. I understand that the river walk is much longer now, and includes some areas that are natural. We were there for about three days on a concert tour, so not a whole lot of exploring.
*susan*
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My atavar image is a cast iron Dutch oven....that gives a clue as to my liking of cast iron cookware. :-)
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Hello DaisyQ -- I see you're in my neck of the woods. I actually am north of St. Louis, where are you?
I have been slothful all the day. At least 4 inches of snow yesterday and during the night -- maybe more. At least the sun is shining and someone actually plowed our street. A guy that does yard work for us came and used his giant snowblower on the driveway. I'm not even making dinner tonight. I want Chinese food but don't have all of the ingredients so it sounds like carryout.
Ah, I hear the pressure cooker has finished making my yogurt.
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If I could have only a limited number of pans, at least one would have to be cast iron if for no other reason than cornbread. Thankfully, that's not the case so I have four, two of which are from family, one was rescued from a junk shop and one very large one that I bought new. Eric, our Cast Iron King, how many do you have?
Paxton - best of luck with your chemo - may you have minimal SEs. That was my regimen too. Drink lots of water.
Lacey - I'm sorry about the rotator cuff. DH and I have both had that injury. It takes a lot of time to heal. Steroid shots and physical therapy helped both of us.
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Lots. :-) My mom gave me her collection, which includes stuff from her mom and grandmother. So, like Susan's cast iron, some of the stuff is well over 100 years old.
Then there is the stuff I've been given by others and a even a few items I bought new.
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thank you so much Susan!!! I can certainly do that and thank you for making it simple enough for me to do my computer is currently broken I think due to the cat lying on it when it was turned off and still warm and clogging it all up when I went to work so I can't respond to everyone on my phoneI I'm sure it will be one of my best recipes
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Mr. 02143 informed me that there is a side effect of my appetite suppressing drugs for him too. His weight as of today is a number he has not seen since 1983. He is actually quite pleased since he has felt that he was carrying a few extra [sometimes more than a few] pounds for some time now.
I have some split green peas soaking. This should turn into soup tomorrow. The peas are odd..... if they suck when I wake tomorrow the manager of the local Whole Foods will get a piece of my mind. It took me 30 minutes to pick out the rocks, hulls, defective peas, and the unknown yellow things.
Bedo, cats can be troublesome that way, but I don't think I have ever heard of a computer dying from cat love. Do you have some compressed air to remove the residual hair?
Eric, for fun, we should both photograph our family pieces. The cast iron pieces I have bought were all crap. I was young and poor and bought the cheapest hardware items. And they were worth less than I paid for them! The kid has adopted one of these pieces, created a lovely patina, and she is so proud of her heirloom.
Daisy, I can't wait to hear what other creations you are inspired to create. How many kids do you have home during snow?
Nance, talk to me about pressure cooker stock. I think I have too many bones for the size of my pot, but would love to hear how you prepare this. Veggies? Roast the bones? How long in the cooker?
*susan*
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Hi all! So nice to see a cooking thread. I hope it's okay if I just jump in...tonight was poached salmon. I had leftover Pomii tomatoes from a sloppy joes sauce I made the other day, so thought I would poach salmon in said tomatoes, a littles Chardonnay, lemon juice and saffron. Gotta be honest. I over cooked the salmon, but my dad and uncle were fine with it. Had mashed potatoes, so the boys were good😀
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auntienance, I would love to know your technic for carmelizing onions in the oven. It takes me HOURS in a Dutch oven
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p.s. Special, how are you healing from your last surgery?
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hsant, did you mean the oven or slow cooker?
Here's the oven:
http://www.tastebook.com/recipes/980094-Caramelized-Onions,
And the slow cooker:
Susan, you can brown the bones or roast them. Mine were too large to brown So I roasted them. Some say you don't need to do either and I was going to try it that way, but changed my mind. I used a proportion of about 1:2 bones to water. Additions are no different than you would do normally. I used aromatics, a little salt, peppercorns, a small amount of tomato paste and a splash of vinegar. I cooked mine for 55 minutes with a natural release, but next time I will do 80 or so because the bones I have are large and not cut into small enough pieces, so it didn't gel much. (Maybe I can get dh to take a hack saw to them.) It really is some of the best beef stock I've made. I've already used most of what I made so I'll be doing it again this weekend. I'll experiment a little more.
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This is so exciting! We are expanding in leaps and bounds on our little "dinner thread". Welcome all!
I made my old recipe of kale, sausage (Trader joe's Italian chicken low-fat), and cannelloni bean soup. It was really good after we came in from the cold! We just paired it with some cheese, apple slices and crackers, and olives since I was not feeling too creative at 7:15 when we got home.
Nance, I am very encouraged to learn that you and DH were able to avert shoulder surgery, which is my hope. My orthopod knows how much I want to try to deal with this without any scalpel assist. I see her Friday and am willing to face a long process of PT if necessary...and maybe a cortisone shot...if it is unlikely to set off LE. Right now it is less troublesome than my left knee all of a sudden....but I think I can baby that along and it will calm itself. Ahh, the sweetness of aging!
Tomorrow is kindergarten teaching day, and Friday night we head into the Celtics/Bulls game (compliments of DS1 and DDIL) and have dinner at our favorite pre-game casual spot, West End Johnnies (compliments of DS2). Looking forward to it!
Not looking forward to snow this weekend, and hoping we get the mouse's share... Can't help but recall that exactly a year ago this weekend our snowcapalypse started. Oh dear.....
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susan - it has been a month and about a week since the surgery. I am healing well, but had drains longer than I usually do (mostly from chasing the kitten, lol!) This surgery was placement of a new expander and the plastic surgeon did not add any fill at the time of surgery. I just had the fourth small fill yesterday so things are starting to take some shape and match up to the other already reconstructed side. It is a welcome sight after 18 months with a mismatched situation, and some doubt on the part of all whether this would even work! Thank you so much for asking - it is sweet of you to remember!
Tonight I cooked some sandwich steak (like for Philly cheesesteaks) with some peppers and onions and added some beef gravy and served it to DH over the leftover buttered egg noodles from last night. He is having the leftovers for lunch tomorrow, along with a soft brioche roll and some boysenberry jam and a banana for breakfast. DD has requested a combo of torn chicken breast, baby cucumbers, tomatoes, goat cheese with some balsamic vinaigrette for lunch tomorrow. I am going to put that together in a minute - she has a 6am show time for work tomorrow! We had a moment of scurrying earlier - she appeared on a fishing show on NBC Sports this afternoon and one of our DVRs won't power on - we recorded it on the other one at the last minute but I have to go do a swap of cable boxes tomorrow! At least I don't have to brave the snow to do it! Stay warm everyone!
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Hi Hsant. Welcome! I like salmon, but don't cook it as much as I'd like. Yours sounds good.
Auntie...We're thinking along similar lines. I've got chicken broth in progress. DD has been using the turkey broth I canned at Thanksgiving and Christmas for her rice and it's going fast (which is good). I'm not going to get enough broth out of the chicken bones to make it worthwhile to can it, so I'll just freeze it this time around.
I'd like to know about the pressure cooker stock too. My canner works perfectly as a pressure cooker.
Susan, when my mom gave me the cast iron collection, she pointed out what she bought, what her mom gave to her and what belonged to her grandmother. Most of my mom's stuff was made by Griswold, my grandmother's stuff was made by Wagner and most of my great grandmother's stuff has no name. I stripped off the old seasoning, derusted some of the stuff and reasoned it all. It's all now glassy smooth and absolutely non stick.
I ran 5-1/2 miles tonight and despite changing into dry sweat clothes and drinking hot coffee, I'm shivering so much that I can hardly type. I always shiver like this after a demanding run, even when it's in the 90F degree range. 10 minutes under a hot shower will fix me right up.
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Special...we crossposted. I'm glad things are looking up for you..
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Me too, Special! You have endured a lot....like a trooper!
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eric - thanks! It has been a winding road, but I think this will finally work out!
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Minus, Paxton--I just found out that we’ll be staying not at the Marriott but at the Hyatt Grand Resort Hill Country. So to get into S.A. proper we’ll be renting a car. The echo course is from Apr. 7-10, mornings only. Hill country.....wineries.....mmmmm......
Last night we were at the United Center for the Springsteen concert--so I had the innards of an Italian beef sandwich (beef, sweet peppers) plus some of the soaked part of the roll (it sorta tagged along, like the non-sentinel nodes removed in my SNB). I drank only a bottle of water--hate diet soda and wasn’t gonna waste my alcohol allowance (not to mention eleven bucks) on a beer in a plastic cup (even if it was a Goose Island IPA). After 3-1/2 hrs/ of dancing & bopping in front of my seat and singing along at the top of my lungs, I was ravenous when I got home--so I chopped some peppers & scallions and sauteed them with some corned beef hash, topped with a sunny-side up egg, washed down with seltzer and a wedge of lime, then a decaf espresso macchiato.
Tonight I decided to be a tad more conscientious, so I went with fish. Yesterday, Whole Foods had fresh mahi mahi on sale (deep discount). I salted & peppered it and pan-seared it in coconut oil. I topped it with a beurre blanc: chopped garlic sweated in butter, then fresh chopped homegrown basil, lemon juice, & Sicilian caper sea salt. Veg was broccolini--microwave-blanched and sauteed in olive oil, garlic & lemon juice, finished with salt, pepper and a few red pepper flakes. Drank some Mumm’s Cuvee Napa Brut Rose Reserve with it. Only bummer was that the fish guy hadn’t scaled it, so the skin was inedible (the skin is usually my favorite part of fish filets).
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Thank you, auntienance! I will definitely try the oven technique
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