So...whats for dinner?
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Leftover salmon for dinner last night. I think tonight will be yakisoba noodles with cut up costco hotdogs as the meat.
My oven also has convection and I've never used it, LOL. For the reason Carole mentioned, I like that the air fryer corrals the grease splatter. If I plan to "air fry" a big quantity, I do it in the oven (I'll have to try convection). I will say that doing those duck breasts in the air fryer was magical. I'll never do it any other way. I've taken frozen bacon, still frozen, tossed it in there and it was great…That does need tending so you can keep moving the pieces around. I microwave potatoes, let them cool, then cut them and oil them/season and put them in the air fryer, and that is a huge win. I've also make "crunchy" tofu, which was tasty but not crunchy. I've made roasted broccoli, which I loved but DH, not so much.
DH's treatment ended yesterday. They sent him home with the "mask" they make to hold his head steady. He joked it would be great for a halloween costume (think hannibal lechter). Sadly, his PSA is going up….whack-a-mole.
Minus, glad to hear you are feeling better.
Rhonda, I also love red lentils. They cook up fast, make a thick "sauce/soup/etc.) and for people who do not like the "earthy" taste of lentils, these are winners.
Sadly, I will be mowing the lawn this week….SO wish I were shoveling.
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Wally, Good to hear your DH has finished rads. My neighbor just blew 6” of snow off our driveway With another 4 inches falling tomorrow afternoon there would be some left for you to shovel, lol.
Carole, Beef, veggie noodle soup sounds perfect for a snowy night (or a winter night in the South.)
Rhonda, Enjoy baking and reading as you watch snow flurries fall.
Dinner tonight was shrimp in a creamy fire roasted tomato sauce on rice.
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The beef, veggie, noodle soup came out really good. The only side was Premium whole grain crackers and butter. I don't have a written recipe for the soup. I added a couple of new ingredients yesterday. A lump of tomato paste from the freezer and twigs of fresh thyme. DH got all the stems in his first bowl. LOL.
Tonight may be spinach/cheese ravioli from Costco and a veggie. Decision to be made on the sauce for the ravioli.
Wally, good idea with the potatoes. Microwave and air fryer.
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Wally…hopefully DH's PSA will drop…and good that the rads are over for him.
We had snow early last week and where it is always shaded, there is still snow.
In the garage is a "does everything, including air frying", electric range that is used when we need extra cooking space (and there is electric power). The propane range in the kitchen is a basic "gets stuff hot" unit with it's most useful feature being not needing electricity for any function.
We use our countertop air fryer when we want "crispy", and we do the same with sweet potatoes—microwave oven followed by air fryer. MIL got it for us about 5 years ago as a "I have no idea what to get them" Christmas gift, and it has been used a lot.
The most used (and cherished) cooking "tool" here is the dutch oven that is my avatar on here.
Sharon is at her music jam and I decided to stay at home…and I think I need to practice making an apple pie. :-)
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Leftover Yakisoba noodles. I mowed the backyard but will have to lower the mower and do it again…grass is tall and soppy wet.
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Carole. I'd love to know how to get all the thyme stems in someone else's bowl. I cut stems off of large spinach leaves but not much else.
Eric, In addition to ending up with a delicious dessert that lasts several days, baking an apple pie makes the house smell wonderful. I’m not up to baking but you inspired me to simmer a cinnamon stick in a pan of water on the stove.
Wally, How strange to be mowing the lawn in January. It’s been snowing all day here for the second day in a row.
If I could only have one thing to cook with it would be a 12” skillet with a cover. When traveling if I don’t have a cover I use aluminum foil in its place. That’s a word I now know in six languages. Sometimes you have to buy it at the hardware store. I would bring some with me when I travel but it’s a pain to go through security with it.
Dinner tonight was meatloaf for DH and leftover shrimp for me.
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Maggie, I don't like leaving the stems on spinach, but it's so much trouble trimming them off. I always buy the baby spinach. A skillet with a lid would be my favorite cook ware, too. I love my sauté pan with the high sides.
Dinner was spinach/cheese ravioli in Raos sauce and steamed broccoli. One of those "this will suffice for a meal" dinners. Prep and cooking didn't take long.
I may resort to thawing cooked red beans for dinner tonight. Or I may reach for a pack of chicken.
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My most used pan is a 3 quart stainless saucier that gets used most every day for just about everything. If I had to have just one pan this would probably be it. Although I would miss my cast iron and omelet pans.
Last night was as always carry out night. My dinner was fried chicken with mushed potatoes and gravy. The chicken, while tasty, was somewhat greasy and gave me terrific heartburn. The homemade mashed potatoes were way too salty for my taste. I suspect the gravy was from a can. DH’s meatloaf was good and didn’t give him any trouble.
Tonight is plain old spaghetti with Raos with the addition of ground beef plus a salad.
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It's a 20 minute drive to the grocery store and about 10 minutes before the store closed, I discovered I needed more butter. So, today is the pie day.
Note that pie day is different from Pi day. Pi day is March 14. :-)
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The pie is in the oven.
The only issue I have is that I can't get the crust large enough to fit into pie pan with enough "overhang" so I can crimp the edges together. When I try to get the crust large enough, it gets so thin that it splits.
45 years ago, when something didn't go right with a recipe, there would be notes put into the margins of the recipe, "Next time try…." with a list of things to try. There seems to be enough flour already—the crust is quite thick when it starts to split—so "next times" will be letting the dough get closer to room temperature before rolling it out. After that, extra butter and maybe a very small amount of extra water.
The pie tastes good even when the crust looks ragged, so all the experiments are very welcome. :-)
The filling recipe is from and, since DD isn't here, the crust recipe is from
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Dinner tonight was homemade Chinese. I made chicken fried rice and DH made crab Rangoons, both were pretty good.
Lately, I’ve been eating much better. I am dealing with a a very low appetite (uncommon side effect of omeprezole) but what I do eat does taste good and nausea, vomiting and fatigue have all been better since starting the new med, so I am not complaining.
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My oh my Eric, I love pie 🥧
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Carole, Those meals that can be put together easily and quickly are so necessary.
Nance, It's too bad your takeout dinner left you with heartburn.
Illimae, Your Chinese dinner looks yummy. I’m glad your stomach has calmed down and you are able to enjoy food again. I’m on omeprazole permanently and have never heard of the low appetite SE. I eat plenty, just don’t absorb enough nutrients.
Eric, On Pi day my geometry students would come to class asking if they could get extra credit by reciting the approximation of pi to 50 decimal places (seems to have been a middle school thing.) I burst their bubble by telling them pi was an irrational constant which had to appear as a Greek letter and be treated kind of like a variable with the exception you could divide/multiply by it. It was a good gateway into several mathematical concepts. I would much rather have a pie that tastes good than one that looks pretty.
It has been snowing here for three days straight with some periods when the precipitation has been light. I hope it stops soon.
Dinner tonight was homemade pizza, rectangular rather than round, lol.
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There has been a G4 (severe)…one step below G5 (extreme)…. earth geomagnetic storm. Places that normally don't get to see aurora may get to see them.
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I take omeprazole, too, and easily gain weight.
Maggie, I hope you get a break from the snow. It must be beautiful to look outside.
I didn't thaw cooked red beans or chicken yesterday. Instead I made a big pot of chili with ground beef and beans. Not a Texas chili. After adding cans of pinto beans, I added a can of garbanzo beans. They provided good texture. The sauce was a little thin but I liked the the flavor of the chili a lot. A large bowl of leftovers for another meal and/or lunches. Our side was coleslaw, using bag cabbage with carrot and slivers of purple cabbage. It was pretty and fresh and made a good slaw. Also easier than hand slicing.
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Lamb chops tonight. Simple sides…corn (canned) and broccoli (frozen).
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Carole - I too made chili, felt like that warm comforting texture and taste. Yours sounds lovely. Like the bean combo of pinto and garbanzo , interesting…with side of slaw. Nice. Made mine with black beans and loads of veggies and diced tomatoes. A riff on the Forks and knives Cuban beans recipe, so not spicey beyond cumin and oregano so DH would eat it too. I doubled the vegies and halved the beans. Side of vegan sausage and broccoli . I tried a new add on though, that I really liked. I made a cashew cream for a sauce for the brown rice, and I’m enjoying it. Too weird for DH though lol.
Eric - I’m having pie envy! Butter filled crust oh my. Friends in Ireland have been posting pics of the aurora there, lovely.Wally - love canned corn and broccoli. I buy traders canned corn and we love it.
Maggie - oy vey on the snow. Love that you made pizza. Do you make your own dough ? Anything carb and I’m in.
Illimae- love your pics, Chinese is one of my favorites. Hope the new medicine works for you, and glad to read the SE are better than Enhertu.
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Carole, It is certainly the time of year for chili. I’ll have to make some.
Eric, My best view of the northern lights was on a red eye from San Francisco to Boston. The pilot apologized for waking people up to look out the window but felt the display was too impressive to miss. I never sleep when traveling so I didn’t mind. It snowed last night and is snowing now so no aurora borealis this time around.
Rhonda, I made cashew cream sauce as a topping for fish but never thought of having it on rice. I used to make my own pizza dough but my hands haven’t been up to kneading for a year now. I used the Aldi store brand ready to bake dough which is pretty good.
Wally, I love lamb chops but it’s late in the Australian season when mature males infiltrate the mix.
The snow is really pretty and very clean looking but I could use a break from it. It’s great for the ski resorts, though.
Dinner tonight was meatballs made from a mix of Italian sausage and ground beef in Rao’s on spaghetti.
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The lamb was incredible. Costco rarely disappoints.
I've used the no-knead method to make my pizza crust. Easy on the hands since I'm too lazy to use the food processor, LOL.
I'll be mowing the front lawn tomorrow. It will be dangerously cold on Friday, in WI, and I hope you can all stay safe.
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I buy lamb loin chops at Sam's, and they have been good.
Last night's dinner started with a large, thawed chicken breast half, no skin or bone. After some computer searching for recipe ideas, I decided on a casserole that included stuffing. I had Pepperidge Farm bag stuffing that was way past the use date. However, I did not have "hot dish" staples, cream of chicken and cream of celery soup. So I made a bechamel sauce. I had home-made chicken broth in the refrigerator (thanks to Eric who inspires me to make broth with rotisserie chicken carcasses.)
I think Minus might like this recipe. Cut chicken, either breast or boneless thighs, into bite-sized pieces and layer in bottom of buttered casserole dish. Season with s & p. I also sprinkled sage. Combine one can of cream of chicken and one can of cream of celery soup with 1/4 cup milk and pour on top of chicken. Evenly spread contents of box of stuffing mix, 6 oz. Carefully pour 1 1/2 cups of chicken broth on dressing, making sure all the dressing is wet with broth. Bake in 375 degree oven for 45 minutes, covered. Uncover and bake until brown on top.
The dish, altered with substitution of bechamel, was fairly good, though bland. It could have used more sage. I'll make it again with the cream soups and fresh stuffing mix. The chicken was tender and tasty. A good recipe under the Quick and Easy category. Our condiment was canned cranberry sauce.
Leftover chili for dinner tonight.
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Carole - you are right. This sounds delicious.
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Carole, Thanks for the recipe. A roast chicken dinner as a casserole means some of it can be frozen for later,
Minus, I hope you are getting some strength back. This flu knocked me down even with all the medical interventions.
Wally, Right now mowing the lawn sounds good to me. We had a day without snow but it has started up again. I went to the grocery store to restock for the weekend. The town loading up dump trucks with the snow pile at the end of the street and carting it away is a bad sign.
Dinner tonight was beef curry on rice.
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Leftover lamb chops. YUMMY.
I re-mowed the back and did the front…found a small ice patch in the back. We'll be in the low 30s tonight. A glimpse of winter. Stay safe for all in the path of these storms.
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When I arrived home yesterday, dh was having a bowl of chili for his lunch. He hadn't received the memo about chili for dinner because it wasn't sent. LOL. As luck would have it, we received a food package yesterday from his nephew and wife in FL, our Thanksgiving host and hostess. The package included beef stew and beef chili and dinner rolls. We had the beef stew meal for dinner with some of the rolls. The rolls were small and delicious, a treat since we seldom have bread. The beef stew was ok. We also had baked potatoes.
The food company is Mackenzie. I'm not familiar with it but will look up the website out of curiosity.
Today I will cook a pork roast for dinner tomorrow night. We will have overnight guests from MN who have been in Florida and are returning home. They use us for a motel stop. Normally we go out to eat when they stop but dh and I are having lunch tomorrow with a neighbor and former neighbor. Two restaurant meals would be a bit much. So I will serve dinner. Their practice is to get up early and leave while we are still in bed the next morning. Apologies if I am repeating myself.
I would cook shrimp, but the wife doesn't eat seafood.
Not sure about tonight's dinner. Maybe some of the pork roast. Maybe a crustless quiche with cheese and spinach. I have a big supply of eggs and a good recipe.
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Chicken thighs tonight. I have some pre-microwaved russet potatoes I may slice up and make a bed for the chicken so they can absorb all that yummy fat.
I keep forgetting I bought shrimp….that may be in a few days.
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Today’s adventure was at the grocery store where I went to get a few staples such as bananas and a chuck roast. It was crazy town with all the panic buyers. When we get a snow forecast St. Louisans clear the store shelves of bread, milk and eggs. I call them the French toast people. Apparently this weekend they’re making chili and pot roast because there was no hamburger and people were snatching up the chuck roast like there wouldn’t be any more. To be fair the roasts were on sale but I can’t speak to the hamburger raid. It was a circus.
Tonight’s offering is sauerkraut cooked with bratwurst, potatoes, onions and apples. The only side will be some warmed German rye bread and butter.
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I love the hunker mentality even when I don't need to hunker….maybe the hoarding gene. Your meal sounds great. I could subsist on warm bread and butter.
I'll be pulling my chicken out soon…
stay safe all.
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Carole, How fortuitous that the food package with beef stew arrived on a day that you needed it. Restaurants always seem to serve food than you can comfortably eat so I agree that one a day is plenty.
Nance, I’m glad I went to the grocery store yesterday. I stuck to the main roads since the side roads weren’t plowed yet but the store was pretty quiet. I hope you got the chuck roast you were looking for.
Wally, Great idea to bake the chicken on the sliced potato. You know all the tricks for not wasting an ounce of delicious drippings.
Dinner tonight was pan fried tilapia, sautéed yellow squash and sautéed baby potatoes.
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As a matter of course we keep about 10 days of "normal food", and a month of canned and shelf stable dry foods, on hand. It is all what we normally eat, so it's nothing that makes us go "ewwww" and nothing goes bad before it's eaten. We keep that much around just in case we can't get into town and also just in case we don't feel like going into town. :-)
Everyone else around here probably has even more food on hand, so the "panic buying" comes after the panic is over.
I just got an email that a winter weather advisory has been issued…6-12 inches of snow are expected, with 18 inches at the higher elevations.
Tonight was corn on the cob, roasted on the propane grill, chili and apple pie (with whipped cream).
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