What's for Dinner #370

sleevendog (5a NY 6aNYC NL CA)

A Spring favorite here. Artichokes!



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sleevendog (5a NY 6aNYC NL CA)


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sleevendog (5a NY 6aNYC NL CA)

(stupid posting glitch, lol)

Mid week I made a favorite Adobo Chicken dish in our rotation. NOT leftovers. Planned meals for a couple days. Bagged in one pound portions from a local farm. 2pounds marinated overnight. 19 tiny thighs, boneless/skinless. Succotash.


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sleevendog (5a NY 6aNYC NL CA)

First boule of 2019.


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sleevendog (5a NY 6aNYC NL CA)

Chicken soup...

Artichoke chicken crustless pot pie...

Last nights grilled cheese/tomato soup. Prosciutto bacon/mozzarella/manchego

(bummer my handle snapped off my grill pan)


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seagrass_gw

Sleeven - how do you make your succotash? I love the stuff and yours looks quite lovely.

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sleevendog (5a NY 6aNYC NL CA)

Succotash. I love it also. I'm old school EasternShore/Chesapeake where I grew up. (many years ago). I used to be specific picky but have substitutions that work great. Busy in the kitchen now...asparagus soup. But I'll be back.

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annie1992

Oh, that's too bad about the grill pan. Everything looks wonderful and fresh, but the boule looks especially perfect, I love crusty bread. Funny, when I was a kid I wanted the crusts cut off the bread!

I've had some kind of a stomach bug for a couple of days now, so Elery has been eating leftovers and I've been sipping peppermint tea, maybe tomorrow I'll cook. I did cook an oddly shaped chuck roast for the dog, does that count?

Annie

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bragu_DSM 5

oddly shaped? You need to talk to your butcher .... ^_^

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annie1992

Bragu, I think it was closer to being a shoulder roast, although the package SAID chuck roast. Or it was the last chuck roast on that animal, just as it reached the shoulder joint. Molly isn't complaining anyway!

Annie

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sleevendog (5a NY 6aNYC NL CA)

The pups eat pretty good around here. DH eyed a pyrex clear big bowl in the fridge a few weeks ago (that had some noodles found in the back of the pantry and some decent veggies but not super fresh)...chicken livers and thighs, green tripe....

He thanked me for making such a nice lunch, lol. I'm glad he said something. Raw ofal no so tasty IMHO.


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sleevendog (5a NY 6aNYC NL CA)

It is a great grill pan but soo heavy. The handle was always in the way covering the knob on the big gas center burner. Love the high sides that works so well with a splatter screen unlike my other flat griddles. Love it for fall harvest veg, then freeze.

Mixed blessing. It now fits in my oven and with the handle gone, and should have purchased the 10inch instead of 12. I'll grind down the rough edges and will most likely use it more. I have a personal budget every year on Zwilling cyber Monday the last 5-6 years. Have loved all of it so far. Replaced most of my old enameled cast iron. Staub love. And a few knives.

Excellent asparagus/leek soup last night but super ugly. Not really a big fan of soup puree. Baby food to me. DH had it for breakfast and lunch. (cold, horrors!) ...And thought it would be an easy dinner tonight...no way. Going in the dog bowl. Made it a 'tiny pic'. : )



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neely

Artichokes, Adobe Chicken, that Boule bread ... fantastic cooking and eating Sleevendog. Lol your husband nearly had a surprise meal.

We had long slow cooked lamb shanks. There’s mashed potato underneath.


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cookebook


Chicken and shrimp fried rice again. I'm from the south so I fall into the black-eyed peas and cabbage thing for new year's. Wasn't feeling it this year so I made fried rice with similar good luck associations. It totally worked! lol Having a great and lucky year!

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Jasdip

I've made this a few times, it's one of many, of our favourite dishes. It's from the Cook's Country One-Pot Wonders cookbook. I borrowed the book from the library and wrote out what I wanted.

Shrimp, orzo, tomatoes, peppers, onions, peas and feta. Delicious!!!


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Jasdip

Sundays have always been making a big meal.......enough for leftovers for thru the week. I didn't have a good weekend, so not much cooking was done.

I'm not working this evening (I work evenings) so I did my cooking tonite. I had the orzo and shrimp for dinner (above) with enough for leftovers.

I just took this out of the oven.......chicken, onions and peppers. My 12" Lodge is getting a workout tonite!


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Lars

Sleevendog, I would love to have dinner with you at some time! DB (Kevin) and I will be in Philadelphia the first week in August this year for about a week (I think) - would that give me time to see you? We will be stopping in Michigan at the end of July to visit Annie, but I haven't made any of the reservations yet. I noticed that we can fly directly to Grand Rapids from LAX and direction to Philadelphia from Grand Rapids, and so that should make the trip fairly easy. We'll fly back to LAX from Philadelphia, and there should be dozens of flights to choose from. I just need to get the flight to Grand Rapids from LAX reserved (once I know the exact dates), and I think it will be fairly easy to get a flight to Philly from Grand Rapids. I don't know yet how much time Kevin will be able to take off from work, but he will be attending UOAA National Conference in August, 6-10, and I will have that time to do whatever.

None of my friends in Philly will be in town at that time :( and so I thought I might go to New York or New Jersey to visit friends while Kevin will be at the convention. I don't know what there is to do in Philly, and since all my friends are evacuating the city at that time, it does not seem like a good time to be there.

We had leftover lasagna for dinner, but I'll be making something completely different tomorrow - possible fish. The Westchester Farmer's Market is tomorrow, but it is small. However, I will go anyway to get vegetables, and then I can go to Bristol Farms (which is just a couple of blocks from the FM) and get some fish.

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sleevendog (5a NY 6aNYC NL CA)

What fun! An 'Annie' tour. (I'm an Annie)

Actually I never know where I will be so far in advance. For 10years we were always in Newfoundland August-Sept. Last year I was here in NYC. Would have to be a flexi-date.

Dumplings, avocado salad. Two dipping sauces. Sesame and oriental mustard, (mustard powder from ButcherPacker...Annie's recommendation). It made an excellent dressing for the greens.

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sleevendog (5a NY 6aNYC NL CA)

Lamb, brussels, potatoes! Perfection.

Inspired by the shrimp above...

A couple noodle bowls this week. Had DH pick up a variety of noodles to try. Re-stock the pantry. Gulf shrimp and sesame crusted tofu. Hijiki and black rice noodles with chili/sesame crusted chicken thighs.


Last night hijiki/arame salad. So good I had two. Then we both had another salad that was packet for todays lunch...with a bean chowder.


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annie1992

Lars, I'm so looking forward to seeing you again, and Kevin too.

Jasdip, that chicken looks really good in your cast iron pan!

sleevendog, your food always looks good and fresh. I do hope you get to meet with Lars and Kevin, they are delightful company. I'm betting they would like all your seafood too, here in the Midwest we're a long way from any ocean, so they won't be able to get much of that here...

Here I made a lentil stew with sweet potatoes, tomatoes and turmeric, so it looked orange even with brown lentils. It was finished with sauteed cabbage and coconut milk, just mildly spicy with a single jalapeno. Elery liked it a lot:


Yesterday Elery had a doctor's appointment in Grand Rapids, so we went to Sanitary Fish and got lake perch, my favorite. We had that for supper along with leftover Waldorf Salad and a salad with edamame, carrots and corn. It wasn't bad, but it'll be a lot better in the summer when the corn is fresh, I used some that I froze last year from the garden, and the recipe called for frozen corn, but fresh would be better.



Annie

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neely

So simple but yummy Jasdip... chicken, onions, peppers. Also like the tasty looking shrimp and orzo. My DH says of orzo ‘ it’s so easy to eat’.

Sleevendog, you have tasty looking shrimp and tofu... all meals are tasty looking.

Annie your lentil stew with sweet potatoes looks yum and reminds me how much I love a lentil meal like this.

Dinner was one of our oven bake ups with lots of spices and chilli. Fresh beans, yoghurt, chutney and rice. Easy to put pieces of chicken (thighs) Brussels, potato, cauliflower, all in a baking dish covered with spices mixed in yoghurt and bake for 45-60 mins.


We also had lasagna one night. The pasta part was an instant whole meal which I did not like and have no idea why I bought it.

The corn and salad were better.

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bragu_DSM 5

looks fabulous Neely

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cookebook


Now I want corn again, Neely lol I won a sales contest at work for which I received a $100 gift certificate from Amazon. Bought some new spices and used them over the weekend.

roasted veggies two ways.

the best lemon pepper seasoning I've ever tried.

This was yummy too.

Chicken thighs I needed to use seasoned with mushroom spice.

This was very good but rather salty. Will have to remember that next time.

Mushroom rice with portobellos and dried black fungus I got at Hong Kong Market and the mushroom spice.

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neely

Oh cookebook, we say Snap or Same Same but Different. All looks delicious.

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sleevendog (5a NY 6aNYC NL CA)

Cinco de Mayo Oaxacan Mole. Korean BBQ chicken.

Very veggie frittata. Beet greens, spinach, mushroom, leek...potato crust.


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Jasdip

Good eating as always, in the CF!!!

I made hubby's favourite baked pork chop and rice the other day. I also steamed carrots. The pork chops are browned and then put on top of rice, vegetables and broth then baked in the oven. They always come out nice and tender.


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writersblock

Everything in this thread looks so good!

Jasdip, my mom used to bake pork chops like that, but over potatoes, not rice.

Neely, that lamb shank makes me so hungry, and cookebook, your fried rice does, too, and Annie's lentils.

Sleevendog, your frittata reminds me of a quiche lorraine I had in Belgium once. The pastry was crammed as full of fresh veggies as they could, then just enough of the egg/cheese mixture to hold it together. It wasn't what I expected, but it sure was good.

Incidentally, I've been having trouble tracking down small containers for growing macrogreens. Do you think that the smaller black plastic takeout containers would work? The only official growing containers I can find that are smaller than 10 x 20 are the deep ones to protect bean sprouts if you plan to sell them. I'd like to get some started, since summer and bugs and impossible outside conditions are just around the corner here. I thought I might try a micro tom tomato on the windowsill, too.

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annie1992

Neely, add me to the list that likes your corn, it looks fresh and not overcooked, which is often a problem with corn on the cob, people think they have to boil it to death! Chicken thighs are my favorite chicken part, so I approve of that too!

cookebook, congratulations on the gift certificate, that's just how I'd spend it too, a trip to Trader Joe's, LOL. I do like their 21 seasoning salute, but I've not tried the Mushroom seasoning, I'm going to have to look for that the next time I go. Your vegetables look good, I do like most vegetables roasted and I often make big sheet pans like that. Great minds....(grin).

Jasdip, great minds apparently do think alike, because I also had pork chops, but yours looks better. Mine were done in the crockpot, with sauerkraut and onions and fresh asparagus from the garden on the side.


Today was Elery and my anniversary, 11 years, so we went out to a place called Kitchen 67 in Grand Rapids. They have a sandwich called "Bird in the Hand" that Huffington Post called "the sandwich you have to try before you die". Yeah, OK, so we tried it. It was good, but really, it was a chicken sandwich. (shrug) I had fish tacos which we both agreed were better. Although I'm not a fan of tilapia the strips were thin enough that I didn't notice the "mushiness" that usually puts me off when I eat tilapia, and they were served with a chipotle tartar sauce and avocado as well as lettuce. https://www.kitchen67.com/

Sleevendog, last night we had a broccoli quiche with the remaining broccoli on the side, what is it with this thread, we're all eating the same stuff! I took some to Mother when I picked her up for her doctor's appointment, so she was happy too.


Yours looks better though, with more vegetables, and I really like mole, I saw Pati Jinich make it recently and thought I hadn't made it in a long time. Maybe next week I'll add that into the meal rotation, I did see bags of dried guajillo chilies at the local Meijer, surprisingly enough.

I've been trying to clean my freezers, and I found some turkey breast left from a giant bird I'd bought a while ago and split it into parts because it was so huge. Elery brined it and I roasted it, it was nice and moist, I served it with some fresh marinated cole slaw and home canned golden beets.


To get my baking fix, The Princess asked me to help her make Three Kings' Cake for her Spanish class assignment on Mexican holidays. While the dough was in the bread machine, I beat her at yet another game of Scrabble, LOL, but she's a fierce competitor and she's going to keep trying until she beats me. We put the dried fruit on before we baked the bread, but it turned dark and was ugly, so we peeled it off and glued the fruit on with corn syrup after baking.



I think that catches me up, and who knows what the weekend will bring? Mother's Day is Sunday, so maybe I won't cook. Or maybe I will!

Annie



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sleevendog (5a NY 6aNYC NL CA)

Driving a car!!. Oh my. haha. How time flies. Fantastic you are there to lean on and teach. Life lessons never forgotten.

"Incidentally, I've been having trouble tracking down small containers for growing macrogreens. Do you think that the smaller black plastic takeout containers would work? The only official growing containers I can find that are smaller than 10 x 20 are the deep ones to protect bean sprouts if you plan to sell them. I'd like to get some started, since summer and bugs and impossible outside conditions are just around the corner here. I thought I might try a micro tom tomato on the windowsill, too."

Any container will work. Just need holes for drainage. And the lids from take-out are great for the under saucer. And dishwasher safe. I use a 4x5, a 5x8, and the 1010 square commercial for big seeding for parties. 2 inch deep is fine. You can use clear clamshells that salad and cherry toms come in from the grocery.

I learned everything from commercial growers....just scaled it down. Keep it simple. Pea. radish. cabbage. Ok, maybe sunflower. I have about 40 varieties but know the individual needs. Just started 3 trays this morning. Two trays mid-week. Probably 3-4 tomorrow but I can bang it out in 10 minutes...

Watch youtube, 'CurtisStone micro greens', all of them ...5-6 videos. Total one hour.

Micros are fun indoors. I have three but not yet stable. One is F8 and close. The Angora leaf is F6 and still needs work. All under 8inches.

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Jasdip

Happy Anniversary Annie and Elery!!!!!!!!!!

Is that the Princess???? She looks terrific. Different, did she cut her hair? Or maybe she's just growing up so darned fast.

Today was bread making day, so I made 1 loaf of bread, and the other half was turned into rolls and hot dog buns. I got a brain-fart, trying to figure out how to make a hot dog/sausage bun, but they'll work. The sausage and wieners won't know any different ;-)

It so weird not having enough bread crumbs in the freezer anymore. After making bread every week or 2 for years, I always had the heels and other weird stuff to put in the freezer for crumbs. Now I'm always running out. I hate the thought of "buying bread crumbs". Something so easy shouldn't have to be purchased. I guess I can do it once, keep it in the freezer and then I can catch up with my own bread again. Or bake a flop........that always makes good crumbs!



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writersblock

Thanks, sleevendog! Very helpful, as always.

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Jasdip

I made some drumsticks with a glaze of honey, hoisin, soy sauce, sriracha (I used hot chili sauce) and garlic. The recipe called for grilling the chicken but I baked them at 400 along with the potatoes.

Steamed and sauteed green beans and onions and roasted potatoes.



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neely

Lovely posts from everybody, and funny about the doubling up. Congratulations to you and Elery, Annie. I sort of remember when you posted about meeting him and here we are 11 years later. Yummy chicken Jasdip.

We had crispy skin Salmon again with scalloped potatoes. We went off Salmon a while back but we are really enjoying it again.... just not too often or too big a piece.

I made giant Cornish pasties, they have to have Swede (rutabaga) to taste as they should to me.

That’s the filling falling out the side.

Next day with the left over pastry trimmings I made a few fruit tarts. No sugar in them but dusted with icing sugar. So easy, no precooking or prebaking, just placed cut up pear and blackberries in the little shells and baked for about 1/2 hour. DH was eating them before I could get my phone for a photo.

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Jasdip

I love that your hubby was grabbing your tarts and eating them Neely!!!!

I made 'Easy Pad Thai" last night. It was okay. If I make it again, I'll cut down on the peanut butter and brown sugar and up the hot chili sauce. I put green beans in to get some vegetables in there.

I bought the shrimp at Costco and they're huge! They come in 2x500 gram bags for $18 so definitely comparable to other stores. They're cut in half, in the photo.



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cookebook

I can't believe you and Elery have been married for eleven years. I remember when yall met!

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yeonassky

Annie just wanted to say congratulations to you and Elery for your 11th!

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2ManyDiversions

Trying to stay off the CF as we still have no kitchen (well, I do pop on and look at the food, of course!), but had to pop on and comment quickly on all these extraordinary looking meals! I mean, wow!

Happy Anniversary Annie and Elery :-)

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annie1992

Thanks, everyone. It's hard to believe we've been married over a decade now, time does go quickly. I had to go and find the old thread, when I first met him. The pictures in the first frame are gone, but they are down at the bottom. Copenhagen is gone, of course, he died a couple of years ago, but Elery is thankfully still here, and much thinner too. That is NOT the fault of my cooking, BTW. (grin)

https://www.gardenweb.com/discussions/2339690/fresh-beef-and-bachelor-2

So, what's for dinner? Elery made some beef BBQ in the crockpot for Mother's Day and both girls and all the grandkids visited, it was fun. He also had the foresight to buy ice cream, so they were all happy.

Today we got busy cleaning the pole barn and had leftover BBQ with some fresh corn and a pot of beans. Elery got kicked by one of the cows Saturday and we made a trip to the ER, fortunately nothing is broken but his arm is definitely multi-colored, and I just thought how far he'd come as a farm boy since that first time on Copenhagen.

Annie

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bragu_DSM 5

Happy anniversary A&E. I can't do math [ha] ... but we'll be celebrating 37 this fall. now over half our adult lives. I can't comprehend that math ... grats grats grats.

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Jasdip

I've never seen that thread, nor subsequently the pictures. Thanks for sharing them Annie!!! Both Elery and Copenhagen are great looking!

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writersblock

Congratulations, Annie and Ellery. Was Copenhagen named after the Duke of Wellington's horse?

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Compumom11

Happy belated Anniversary! So happy that you found each other and your lives and families blended so well.

Happy belated mother's day to all who celebrate. Mine was quiet and different than before with my daughter and grands now living in Atlanta. But our wonderful neighbors included us in their family brunch, then DS dropped by and finally DH took me out for sushi. The restaurant treated us all to a long stemmed rose and a glass of champagne. DH bought me chocolate covered strawberries from the market and all was good.

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annie1992

Ellen, I didn't realize your DD and the grandkids had moved that far away. (sigh) That's got to be a difficult adjustment.

writersblock, he was indeed named after the horse that belonged to the man who defeated Napoleon at Waterloo. And very few people ask that, they ask if he was named after the tobacco, so I'm impressed.

Jasdip, I forgot to mention your bread. It all looks good, even those hot dog buns!

Thanks, bragu, only 26 years to go. that would make me....um....90? Yeah, it's doable. (grin)

So, what's for dinner? Chicken korma and I'm baking some of Grandma's molasses cookies to take to Mother tomorrow, she wants me to put a perm in her hair, so that's on the agenda. I'll take pictures when they come out of the oven, I promise!

Annie


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Jasdip

It was very cool and rainy the other day so I made Bolognese Sauce. This one didn't ask for any milk, so I didn't put it in. It just crossed my mind now, actually.



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sleevendog (5a NY 6aNYC NL CA)

That looks good. I saw a bolognese in my freezer trying to clean that thing out. (oy)

11 years? That's puppy love Annie, near newlyweds. : )

Good to know. I have hope since DH is in the doghouse, haha. Matches sox like a 2yr old. "what...?, they both had some red". 20 un-matched sox later...40 years in a few weeks. What's that card game? Where you match 'like' images...I'd win by miles.

I did not know the back story Annie. Congrats!

We have been 2 weekends in taste testing for an up-coming small party. I've been binge watching Japanology on y-tube, and Alex the French Guy, lol. Serious stuff and funny relief.

We want to do a big taste testing menu.

Nasu and tofu Dengaku, Kyuri Asa-zuke, Tsukemono, Hijiki/Arame, etc...I've been fermenting and quick pickling for eons. We have had a great time taking it up a notch. I've got 8 different quick pickles, 6 are great at 10-12 hours, 2 are best day of...3-5 hours. Then the mustard seed and the mushroom. 3 ferments, and the kimchi...8 grains and beans, macro-greens. Revelation is to set it all up outside on the deck. The only indoor sit down is the main. (still undecided) but want to use SouVide for sure. Probably steak 'cubes'.

pickle testing.

And 'culinary seizures' with pile-up plating but we were testing.


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l pinkmountain

Sleeve if there was a "Wow!" button on Gardenweb I would have definitely clicked it for your last post. What is the variety of the radish that looks like a watermelon?

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annie1992

Jasdip, that pasta looks good and the sauce looks creamy without the dairy at all.

Wow, that's a nice colorful plate of pickles, Sleevendog, and is that eggplant? I have a dozen plants, so if they do well....

Yes, we're still newlyweds. I did spend 30 years married to a raging alcoholic, who eventually moved in with his girlfriend and I just gave up, filed for divorce and said I was done forever. However, my boss was "worried" that I spent too much time alone (far preferable to my prior circumstances), and signed me up for eHarmony. She had met her husband that way, and said it was "the millenium malt shop", there was no good way for women "our age" to meet men locally. She told me I didn't even have to meet anyone, just TALK to other people, for crying out loud. Elery's sister had just talked him into signing up, after a similar long marriage to a woman with an alcohol problem. His son met HIS wife on eHarmony, so I talked. I talked to a popcorn farmer in Ohio, a police officer in Florida, a pastor in Pennsylvania, a cabinet maker in Idaho, a rancher in Texas. Elery was the only one in Michigan, LOL, and after several months of email he gave me his phone number. A few more months and we decided to meet each other and that picture with his coat over his shoulder was the first time we'd met face to face. We've been together since. He proposed on a boat in Traverse City, got down on one knee and everything. I put him on "probation" for a year, and when we got married we were both still working so he stayed in Jackson, three hours away, and I stayed in White Cloud and we drove back and forth when we could. I told people we could stay married forever if we never had to live together. Eventually we both retired, sold our houses, bought this farm and started to actually live together. And here we are....

And, of course, the Cooking Forum was right there through it all, cheering me on, giving me a pat on the back when I needed it and a kick in the rear when I needed that, and everyone was invited to the wedding. Some of the CF members came in person and everyone was there in spirit, and here we are, still here...

Annie


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Jasdip

I love your story, Annie!

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sleevendog (5a NY 6aNYC NL CA)

It is only interesting if I keep challenging myself in the kitchen. New flavors, new spices, new methods. Never cared for oily Italian-American cheesy eggplant parm. Or catered bar fare 'pasta cheesy-cheesy' ...fried chicken parm cheesy-cheesy...Mac-n-cheessy. (duh, we all love it but not healthy)

Finding eggplant like we had in our favorite sushi bar years ago has been stellar. Tsp oil, facedown, cross-hatched, seared and steamed, covered, then face up under the broiler with a miso glaze...tender like butter. NOT fried and greasy.

Watermelon radish. I'm growing 5-6 varieties now. Hopefully more varieties will be available to all markets.



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sleevendog (5a NY 6aNYC NL CA)

Freezer shopping Chicken/veg soup. Surprised the veg help up and not mealy. DH did put the perfect rectangle delicata squash 'rind' on the edge of his plate thinking it was a wax paper wrapper. (the skin is edible). I usually freeze that type of soup for a later puree...but it had chicken. Cornbread and boule croutons.

More important, (Annie ? ), are the Kerr and other ball jar wide mouth lids interchangeable?. I did source a really great jar for the 'pickle party' but a wide mouth pint is ultimately more useful. (They fit my spice rack.)

Nothing worse than having special lids for different jars. Like my glass AnchorHocking bowls and the other brand that are not interchangeable. Grr

I really wanted something wide mouth and more squat for serving but I don't need a full case of 36. I'm doing this salad bar style.

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Jasdip

I did a chicken breast and quinoa last night. The quinoa had chopped walnuts, chopped lovage and a dressing of maple syrup, mustard and oil. It was very good, but the walnuts didn't really add anything. But those, or dried currants, etc would work as well.



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sleevendog (5a NY 6aNYC NL CA)

SousVide 'cheap cut' steak salad.


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sleevendog (5a NY 6aNYC NL CA)

Still testing grains/beans/pickles/nuts/seeds. Roasted red beet with the hijiki is a winner. (needs carrot)...and more ginger.

DH could not be happier with all the tastings/testings. : )




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annie1992

sleevendog, the lids for wide mouth jars are usually interchangeable. Some commercial containers used to be compatible with the canning lids, like the squatty pints that marshmallow cream came in, or wide mouthed mayo jars, but newer modern containers are normally a different size.

Yes, I can see how your DH would be happy with all those tastings, what a terrible job. (grin) The steak looks perfect, BTW.

I'm also growing some different radishes. My garden has had a problem with root maggots, so I filled a plastic kids pool full of nicely composted cow manure and potting soil and planted watermelon radishes, something called China Rose, which is all pink, and a Chinese Shawo Fruit radish, which is supposed to have the flavor and texture resembling a pear. We'll see how those do, but they're all up and growing, so that's a good sign, I think.

Jasdip, the quinoa sounds really good, but I do love nearly anything with maple syrup!

I've been trying to post a picture here, but either my internet provider or my computer is not being cooperative. I'll try again. As I noted above, I baked my Mother some molasses cookies for Mother's Day:


Here are some recent meals, in no particular order. Curried lentils, rosted asparagus, fresh corn and a salad with peas and peanuts:

"Pizza", made with a broccoli and kale crust, with chicken sausage, onions and peppers, and leftover pea salad. And yes, that pizza crust tastes just exactly like it sounds. Ahem.

I had visitors for Mother's Day, and they celebrated with brownies, which had strawberry frosting, Superman ice cream and whipped cream. Yeah. Madison had chocolate "bugs" on top of hers because there wasn't quite enough sugar...

Some homemade bratwurst with baked beans, the last of that pea salad and more roasted asparagus. The asparagus patch is just growing like crazy, I'm picking every day and we aren't tired of eating it yet. I've put some in the freezer and canned a batch of asparagus pickles today.

Chicken korma with the dreaded cauliflower rice, and a vegetable medley composed of a fresh zucchini, a red pepper that needed to be used, leftover corn and some shishito peppers languishing in the crisper drawer. I seasoned that with some Trader Joe's 21 Seasoning Salute and some Penzey's Roasted Garlic powder. It was actually really good...

OK, I have more pictures that are not yet on the computer, but for now, I'm caught up!

Annie


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Jasdip

Molasses cookies, hubby has mentioned them as a childhood sweet and I was looking for some recipes for him but didn't get a chance to make them. He would be the only one eating them though! They sound very similar to gingerbread, are they Annie?

Today was very warm and humid, so I made potato salad. My favourite version using olive oil, grainy mustard and red wine vinegar and minced herbs (lovage).

Pork tenderloin in a garlic, lemon, wine and cream sauce


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annie1992

Jasdip, they are very much like gingerbread, which I also like very much, but these are chewy and not crisp. It was my Grandmother's recipe, which is why I made them for Mother, her own Mother used to make them for her when she was a child. Grandma lived with us when I was a child, and she's the one that taught me to cook, so I have many of her old recipes. Very appropriate for Mother's Day, I thought.

Annie

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petalique


Your meals, salads, pickles and deserts look so delicious, everyone.

Annie — congratulations to you and Ellery. What a wonderful story! Those kids look like very cool characters and it’s great that they love cooking with you.

Got a recipe for that marinated cole slaw? I love coleslaw, but haven’t had luck making any that tastes interesting.

My grandmother used to make large batches of rolled out, then cut out molasses cookies. “Soft Molasses Cookies.” She used a large wooden board (pine, I believe) that had “bread board” ends and a lip on one end. Maybe this was to help keep the rolling pin from falling off? Those cookies were wonderful with a tall glass of cold milk. (But what cookie isn’t?)

My DH has made some good dinners lately (or jointly with me.)


I added even more fresh basil.

I made this pork loin roast. Garlic slivers embedded in top and sides, then sage and a bit of thyme, salt and pepper. I no longer eat the seasoned fat.


Below: hash patties. Ground, defatted pot roast, carrot, potato and fresh onion. I slather mine with ketchup. Turns out that at the same time, a neighbor friend was making pretty much the same meal. I think the weather informs us, or triggers some powerful childhood memories of tasty meals.


I never tire of tomato-basil-mozzarella pizza. I added a few black olives to this one.


Fresh Vietnamese / Thai Shrimp Rolls

(I need to work on my technique — these don’t stay together well enough to eat them as finger food. Any tips. I probably insist on putting too much in them: rice noodles, shredded carrot, shreadded greens, Thai basil, green onion, cilantro, mint, shrimp.




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sleevendog (5a NY 6aNYC NL CA)

Your rolls look great!. All the right flavors...mint, basil...

Look for thin bean thread noodles. Often call glass noodles being clear. Stickier and prepped ahead with an Asian dressing, absorbing the flavors, they are easy to work with. Also try 'double-wide'. Overlapping two wrappers. Cucumber as thin as possible, shrimp often sliced into thirds. Thick veg is hard to roll.

I just stocked up with three packages so lots of rolls in my Spring/summer future.

Since you like Asian flavors, try an Asian slaw. Found this on pretty quick, linky, HERE

Very custom to what you like. Personally I like veg minced fine, with the cabbage being the main star. Sure green onion, parsley/cilantro chunky and sliced. And always fresh not grocery bagged cabbage mix. Similar dressing to use in your spring rolls, noodle marinade...

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Jasdip

Wow, your meals look terrific Petalique!!!!

Yesterday was hot and humid, today is below normal temps. Windy and cold.

So.......a good day for roast beef. Well done, with carrots, mashed potatoes (with leftover cooked yam mashed in).


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annie1992

Jasdip, we also had 77F temps on Saturday, cold rain on Sunday and even colder today and still raining. We keep getting frost warnings so I haven't even put my garden in yet. Yesterday was our local "Blessing of the Bikes" and I felt really badly for the ones who were riding home today. It's the 47th year for the Blessing, and the proceeds go to assist local veterans, and yesterday was the first year it ever got rained on. https://www.9and10news.com/2019/05/19/47th-annual-blessing-of-the-bikes-in-baldwin-draws-800-riders-in-pouring-rain/

that beef looks like the perfect meal for this kind of weather and as always, those mashed potatoes just look delicious.

Petalique, I have some rice paper wrappers that I should be using, your spring rolls looks really fresh and good.

This is the "basic" recipe I use for that marinated slaw. I add ingredients depending on what I'm eating it with. I like to add a big spoonful of grated horseradish if it's fish tacos, or sliced scallions and some radishes for beef and/or pork, I've even added in wasabi powder, so it's pretty versatile. I like to add some celery seed with or instead of the mustard seed too.

Marinated Cabbage Slaw

8 cups shredded cabbage

2 tablespoons chopped pimientos

1/2 cup chopped green pepper

3/4 cup chopped onion

1 cup sugar

1 cup white vinegar

1/2 cup water

1 tbls. mustard seed

Combine vegetables in a large bowl. Combine remaining ingredients, bring to a boil, reduce heat and simmer, uncovered for 20-25 minutes or until slightly thickened. (I find it doesn't usually take this long, maybe 15 minutes, but my cooktop doesn't ever go low enough to simmer!)

Pour dressing over vegetables, toss to coat, cover and refrigerator 4 hours or overnight.

Annie


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lizbeth-gardener

Jasdip, do you have a recipe or proportions for the sauce for the pork tenderloin? It sounds tasty and pork tenderloin is a favorite here.

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Compumom11

I made a new recipe for Shepherd's Pie tonight. It's dairy free and pretty darn good. Remember I can't have onions, garlic and I avoid gluten and dairy. This recipe was creamy (due to the pumpkin puree) and a fun change from my boring repertoire. DH would have liked it more minus the celery and with a bit more pizazz, however the freshly grated horseradish was a tasty addition.

https://healingfamilyeats.com/quick-shepherds-pie-with-golden-horseradish-mash-aip/


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