What's for Dinner? #372
Jasdip
4 years ago
last modified: 4 years ago
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sleevendog (5a NY 6aNYC NL CA)
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Last dinner of 2013? What's for dinner ?
Comments (17)We were visiting my wife's family in Vermont which ends up being a large group, with most of her brothers and sisters, and their spouses and kids, and this year even several girlfriends of the kids. All told we were about thirty. Meals were split up with one or two people volunteering for each meal. New Year's Eve was my night. I was stumped at first as far as what to make, but the co-volunteer Eric (a foodie BIL) came up with the suggestion of top-your-own tacos. We actually went with tostadas, and made black beans, three different meat toppings, and about a dozen other topping options, with side dishes of Mexican-spiced rice, and homemade cole slaw. Logistically the meal worked well, although some people didn't realize that they were supposed to be able to pick up the tostada after they made it, and instead they buried it beneath a 2-inch deep mound of toppings. Also we forgot to put out the guacamole until after half the people had served themselves. Food wise, some parts of the meal worked better than others. The shredded chicken verde was good but would have been better with more of the tomatillo salsa, however the co-op closed early, and the normal grocery store had no green salsa. The beef/chorizo was good but could have used a bit more of something, Eric and I couldn't decide what it needed. The shrimp was a big hit, the only problem with it was it disappeared so fast, the recipe (as well as I remember it) for the shrimp is below. Chili-Lime Shrimp 2 lbs peeled uncooked shrimp (31-40 count -- cut into thirds) 10 cloves garlic (minced) 1 4oz can diced green chilies 2 limes chili powder canola oil Liberally cover raw shrimp with chili powder and the juice of 1 half of a lime, and let rest for 10 minutes. In small pan, heat oil over medium heat, add garlic and green chilies, until garlic is softened and fragrant. remove from heat. In large pan, heat oil over high heat, until it is smoking hot, add shrimp stirring occasionally to make sure all the shrimp are getting cooked, and none are burning, after about 2-3 minutes the shrimp should all be cooked, add the garlic and green chilies that you set aside, and the rest of the juice of the limes. Stir for about 1 more minute, and place in large bowl to serve. Overall the meal received rave reviews....See MoreWhat’s for Dinner #363
Comments (103)So many great looking meals! Ann_t, how on earth you can’t love your salads I don’t know! They always look delicious. How wonderful to have so many lovely tomatoes. I get you aren’t a salad eater, but… my goodness! Petalique, I was hoping someone would post a pizza – I’m so hungry for pizza. Your tomato and zucchini looks incredibly tasty – don’t you love how great those ‘whatever we’ve got’ pizzas always come out?! Always a pleasant surprise! Artemis_ma, you never fail to surprise me; I’d never have thought to stuff a pepper with potatoes, let alone Indian spices – sounds and looks so good. I need to be more adventurous : ) Jasdip, your pasta and tomato meal looks the best to me and has my mouth watering : ) Something about that combination just tastes so good. I’ve not made that this summer… yet! I like that you used asparagus. Your pot roast is making me pretty hungry too – we love a good well-done, melt in your mouth roast. Only thing I don’t like is how the onions always melt down to nothing and I find myself searching for more in the DO! Neely, I don’t even know where to start – that steak sandwich looks delish, your soup/stew is wonderful (you always have such nice chunky veg!). I know what you mean about sometimes just needing vegetables! But you do know what caught my attention! Your fromage frais with the poached egg on toast! Looks marvelous! Nancyofnc, I do that too! (put labels on food for parties). Your tea sandwiches turned out so pretty – and I can almost taste the marmalade/ricotta! Those tomato ‘bugs’ are adorable and I bet they were a hit too! ETA: Sleevendog, for some reason your posts never show up for a while for me! Wanted to say that tomato pic... oh my gosh. That's all I can say! Speechless! Also, thanks for the help with sous vide - that black and blue steak salad below took me zero time to put together because the steak was already done except for searing - following your example : ) Thursday I wanted to grill, so gorgonzola burgers 3-bean bake, and grilled corn. That’s not a lettuce tree growing out of the burger, just an odd camera angle! Friday was busy, so poofed ribs – Ann_T’s recipe – so good! Made more Tunnel Bar-b-que sauce but didn’t thin it as much with Stubb’s and found it was more to our liking with that kick. Made DH some country baby kale (you know, cooked to death with bacon, vinegar, chicken stock). Saturday I needed veg, so black and blue salad hit the spot for both of us. Yes, that’s my plate. Yes, I eat that much : ) Sunday we had Mesquite Salmon with herbed mayo/mustard seed sauce, roasted cherry tomatoes (from my neighbor’s garden) with shallots and basil, and rice....See MoreWhat’s in your pantry? (And can it become dinner.)
Comments (16)Here is my orange vegan cake, from Allrecipes originally. I discovered it when we were having vegan friends for dinner but now I use it all the time. Ingredients 1 large orange, peeled (or sub 1 cup orange juice) 1 1/2 cups all-purpose flour 1 cup white sugar 1/2 cup vegetable oil (I have used corn oil or also melted butter but then it's not vegan) 1 1/2 tsp baking soda 1/4 tsp salt Directions Preheat oven to 350. Grease an 8x8 inch baking pan. Blend orange in the blender until liquified, measuring 1 cup orange juice (or just use 1 cup orange juice) Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. (I usually add a little dash of nutmeg and cinnamon to the batter, and then sprinkle a bit of cinnamon-sugar on the top before baking.)...See MoreWhat’s for Dinner #398 Nov 2021
Comments (100)Mmm cheese sauce and gnocchi sounds good to me Walnut creek. Jasdip, your salad and drumstick followed by your caponata look delicious. I did look up the difference between caponata and ratatouille and it seems caponata has the addtion of olives perhaps capers... did you add these to yours? We had a few cool days and while I‘m not in a real cooking frame of mind at the moment... I did cook up Fish and six veg. I had some red sauce left over from the pizza so I made a sort of patatas brava with potatoes and sweet potatoes...See MoreCompumom11
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