What's for dinner?
Kathsgrdn
2 years ago
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What's for Dinner #402 Summer/Fall 2022
Comments (80)I don't take photos of my food much anymore. I've had to eat rather austere lately due to economics (inflation is kicking our food budget's butt!) and also add weight loss and IBS management in the mix. Neely I envy you your seafood! Even most fish is out of reach of our budget right now . . . we get panfish from friends in the summer. I do eat shrimp once in a blue moon, but it isn't much a part of my diet anymore for calorie and cholesterol reasons. Lately can't even get good prices on salmon and even tilapia. I won't eat Atlantic salmon but sometimes we get it from Iceland or Chile. Not lately. I can't afford fresh Pacific salmon. We eat salmon patties made out of canned Pacific salmon. Crab I can only dream about . . . We do have good Lake fish here but I relegate that mostly to summer when I am up by the Lake and can get it fresh. Lake Michigan is "the Lake" around here. The best food to come out of my kitchen lately was pumpkin cheesecake that hubs made for Thanksgiving. His secret recipe apparently. Great breakfast of buttermilk pecan waffles that I made because hubs weekly home made yogurt turned out watery. https://younggoodsandeats.com/buttermilk-pecan-waffles/ We are also enjoying Thanksgiving left overs and Missing Egg Salad for lunch, made with tofu and yellow mustard, tumeric and my green tomato hot dog relish. Tonight's dinner was really good, brussel sprouts were on sale at Aldis so I made braised sprouts and served them over shell pasta, taking my inspiration from Chef Jacques Pepin. I am actually a person who thinks brussel sprouts are a treat, when sauteed. I'm linking to the recipe, but I used vegetarian Italian sausage, not meat sausage in mine, and also dolled up the sauce with sauteed onion, some Mrs. Dash garlic herb seasoning, lite soy sauce for salt, and a couple dashes of white wine and pasta water plus Parmesan and Romano cheese to make it creamy. Yum! https://jp.foundation/video/medley-of-brussels-sprouts-sausage-and-beans...See MoreWhat's for dinner #404, February 2023
Comments (101)Jasdip, I love peas and I like hot beef sandwiches, but never thought to put them together like that. I think I'd like it a lot, although Elery detests gravy of any type so I'd be on my own! FOAS, you could have all those strawberries, they tasted like nothing at all! Sleevendog, that risotto looks really good, and I've never made arancini, I should try that. Lynda, I made some fish tacos with leftover baked cod and those blue corn tortillas. The tortillas were relatively quick, after I "nixmatalized" the corn, which took about 9 hours, LOL. We also cut some into pieces and made tortilla chips: Another night we had home canned sauerkraut with chicken Italian sausage and steamed broccoli: Elery and I shared a home grown Porterhouse steak, nice and rare, and we used the leftovers on steak salad: And with that, I think I'm caught up, at least with the meals I took pictures of. Annie...See MoreWhat's for dinner #405, Spring 2023
Comments (101)Neely, your plating is so much more appetizing than the recipe card. I think of jerk seasoning dark like yours. So busy Annie. In the kitchen and out on the farm. What a cutie calf. I have forgotten about potato chips for a crust. I keep wanting to try pork rinds but i . always eat them before i get the chance. A local empanada shop (hand pies) sweet and savory, has one that uses a cornmeal crust. A bit thick for my likes, but i bet a fine cornmeal or mixed with another GF flour would work in a tortilla press. DH thought my strawberries were weeds. But my blueberries are big shrubs and the new ones i put in last year are looking good, (and well marked) For some reason i've been avoiding anything fussy, rolly, stuffed, pleated. But this was easy. I just made four quick sushi rolls. Used the last of the sticky rice. -sleeve...See MoreWhat's for Dinner #407, early Fall 2023
Comments (100)Thanks for stopping by yeonassky and the 'high five'. This is the time of year i need to re-visit and study up on all the various grain, seed, and bean flours. Just found my rye flour and it has gone rancid. Need to order. I make a Norwegian brown bread i call 'barnyard rye'. Not a poop scent but more like newly mown damp hay. Dad loves it. My sister avoids dairy and gluten as well as rice and lentils. But is fine with sprouted grain flour. Both our extended families have sensitivities but no allergies. Just started holiday meal planning. We do all the cooking. Gets difficult to please all but we like the challenge. A shame about your sous vide stick John Liu. Might be toast. Maybe do a small saucepan test using hot tap water to start. My little notebook i keep in my cambro says that i cut my leg of lamb in two. 128F for 3 hours. Take one out and ice bath it. Raise temp to 132F for another hour. Into ice bath. I also did this the day before and fridged them. (not sure why) I have no memory of the meal so must have been 5 or more years ago. Must have given them some dry brine time and grill seared to finish the re-heat? Might have had houseguests. Nice looking pasta and salad and portion, (wink) Last night i cast iron seared a flat iron steak. From the local farm meat share. They choose the cuts. Always interesting. Really nice flavor and tender. I gave it a good 6-7 hour dry brine uncovered in the fridge. I over ordered potatoes to test some holiday appetizer ideas. So made some long overdo lumpy mashed. Just a bit of yogurt. Steak was good with a shaved fennel salad. Arugula, blanched kale and fennel stems. Pickled red onions. prep Leftovers for a shared lunch plate A third of the steak in the fridge. Leaning towards steak tacos tonight....See MoreKathsgrdn
2 years ago
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