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What is/was for dinner?
- Thread starter Gutwrench
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I find them excellent; their anchovies are delicious, and their tuna and sardines outstanding.
lol seeing the word salmon and your "pics?' in the same glance at a piece of the "dinner" thread made my brain fetch up one of those Downton Abbey food porn shots of a salmon in quite some finery about to head up to the family's din-din... I had actually stopped the video playback to stare at it when I first saw that particular episode.
Dinner for me just a salad of tomatoes, iceberg lettuce holding up some albacore tuna, a few nice black deli olives and a lazily shredded carrot for good measure, oil and vinegar.
I'm waiting for a couple or three more cucumbers to get just right for these end-August salad suppers. Running out of the little fresh stuff I bothered with this year in corner of veggie garden space. Had to make up pesto and freeze it last week though, the basil was getting near to bolting, I was out of tomatoes for awhile and not grabbing basil to tack under fat tomato slices with mozzarella and a little vinegar.
save some calories and dump the sauce. cook the cauliflower and some grated cheese a little butter and the seasonings you like and a bit of milk or cream or such and run it through the food processor. saves some calories and you can get more seasonings in it.
Speaking of that, I bought a whole smoked whitefish the other day for another round of kedgeree. Though I found I like it more without the turmeric. Finely chopped egg and spicy peppers from the garden. The peppers, not the eggs. We neither have chickens nor can I figure out a way to grow an egg in soil.
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A soup? The only way I'll eat that damn vegetable is roasted. Preferably with melted cheese on top. Blue works well. Or doused with reduced balsamic vinegar.
I like to red what people eat. my body has decided it can only eat protein only so I kinda eat through others. Now if anyone wants a protein only custard that is made only from eggs unsweetened almond milk butter vanilla and spenda let me know (G) it is exciting for sure but not too many more calories then fried eggs.
I blend 3 eggs with 4 cups of the unsweetened almond milk and a pinch of salt and cook it till it just starts to boil when done cooling I had about 2 tablespoons of good butter and I just bought some really good vanilla and like twelve packs of splenda. replacing some of the almond milk with cream works well but my body gets a bit bothered by it so I Only do it on weekends along with some unsweetened chocolate. same with chia seeds that thickens it up well but my body only tolerates them once in awhile. but it is a dish that takes while to eat verses fried eggs. so I have it and bacon for breakfast.
That sounds delicious, although I do like tumeric in the kedgeree I prepare.
What is your recipe for kedgeree?
Re cauliflower, roasted, or stirred (it is excellent stir-fired with broccoli, onions, and garlic, and a generous hand with chilli and ginger) strike me as the best way to prepare this vegetable.
Sounds delicious.
Traditional recipe sans turmeric. Add some ginger. Maybe some toasted sliced almond if we have it on hand, otherwise roughly chopped and sauteed marconas with sultanas and topping it off with that and some fresh chopped cilantro. I've only made it a few times myself.
For the smoked fish, I usually opt for an ethically fished smoked white fish that's light, succulent and just the tiniest bit fatty.
Cauliflower also does well with bread crumb, fresh grated Parmesan cheese, and oil rubbed onto the surface after roasting 3/4ths way through and finishing it off with the coating. Otherwise, I'm not a fan of it steamed or raw. I knew people and still do who eat broccoli or cauliflower raw.
Working from home today in addition to the typical Fridays. Chuffed at not having to run to the grocery stores to buy anything for anything specific as I was planning on a chicken roast with veggies and maybe a nice pilaf but I was watching a rerun of a talk show yesterday where shrimp or prawn madras was the topic of discussion. I've been craving it since. Damn it.
Hopefully the fish mongers have some quality large shrimp in stock. Clean it myself, though. I plan to use the shells to build up some of the flavor. May also need to run to the Indian spice store I get spices from. May be out on some stuff.
Hopefully the fish mongers have some quality large shrimp in stock. Clean it myself, though. I plan to use the shells to build up some of the flavor. May also need to run to the Indian spice store I get spices from. May be out on some stuff.
Yeah that Downton Abbey kedgeree was another stop-the-playback moment for me. Not that I make it very often. But my liking for it was part of why I was annoyed that short of a nice look at it, the Downton characters all sat around with their little dish of fruit or a scrambled egg and toast...
For supper tonight a fast grab from the back pantry for a container of Annie Chun's teriyaki noodles... her noodles, my lightning round of stir fried veggies: an onion, half each of a red and a yellow pepper, a handful of strung green beans, some scallions, and a few dominoes of tofu flipped in with the teriyaki near the end. Hit the spot and no standing over boiling water for the noodles. Thanks, Annie! (I call any of that sort of stuff my emergency pantry, but somehow end up re-upping certain items often enough to realize I'm a liar with respect to those particular items. Those noodles are in that category. They're an extravagance I refuse to shed.)
Nice. I was thinking of "blackened" chicken thighs with homemade sweet chili sauce tomorrow for lunch since there's a small portion of thicken thigh I had to put back in the freezer last week. Probably something grilled or pasta tomorrow.
Love sweet-hot chili sauce, never make it from scratch though. How do you do yours? It goes great with chicken, I certainly agree. Heck it goes great in a spoon... I've been lazy and end up toting it home by the liter bottle from an Asian store when I go up to Ithaca. I'm sure home brew must be better even if I've become more or less addicted to the stuff I buy up there.
Just grabbed the best looking recipe online. Tastes like the Mae Ploy sauce but fresher.
Corn Masa mountain pies with taco meat filling which was a mixture of ground beef and chorizo and chopped up garden picked tomatoes, onions, peppers and then some spices and Monterey Jack cheese.
Fun to make over a fire of course, the trick to corn masa is not to let it brown too much because it gets tough.
You can beef these up with all kinds of condiments too.
Second picture not so good but shows the mechanics of it all, haha.
Fun to make over a fire of course, the trick to corn masa is not to let it brown too much because it gets tough.
You can beef these up with all kinds of condiments too.
Second picture not so good but shows the mechanics of it all, haha.
That persistent nip in the air at nightfall lately has made me fish out the US Senate's recipes for navy bean soup!
The one I actually use is somewhere in between their two versions... I don't use potatoes, let's put it that way, and for sure I just start with one pound of beans and other ingredients in proportion.. Anyway it's on lowest simmer on the back burner right now, some of it on the menu for supper tonight and the rest will be bound for the freezer.
The one I actually use is somewhere in between their two versions... I don't use potatoes, let's put it that way, and for sure I just start with one pound of beans and other ingredients in proportion.. Anyway it's on lowest simmer on the back burner right now, some of it on the menu for supper tonight and the rest will be bound for the freezer.
That is a good recipe, I use myself, see the US Senate can come up with good ideas...lol!
That sounds delicious.
One of my favourite pasta dishes - which you never see in a restaurant because it was cheap peasant food - was first prepared more than 15 years ago by the then Italian fiancée - now spouse - of a former student of mine when I was invited to an impromptu dinner, and this was what she had to hand; this was pasta with beans - borlotti or cannellini - whichever is easier to lay hands on, and it is absolutely soothing, and delicious.
She was astonished at how much I enjoyed the dish, apologising, saying firstly that this was all she had to hand, and secondly, it was nothing special, only peasant food, but very popular domestically, as people liked it at home but wouldn't consider it sufficiently prestigious to serve t guests, and you would hardly ever find it in a restaurant. But, I loved it (as did her husband, my former student).
Afterwards, I begged her for instructions on how to prepare it - it was absolutely delicious.
Anyway, I've since prepared it with onions, garlic, and either cannellini or borlotti beans, with some diced pancetta, and - if I have them, perhaps some roasted tomatoes as well.
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I make a killer 7/12/18 bean soup. I start with the dried beans in a bag (in some N bean quantity
), pitch the "flavor packet" if it comes with one. Use my own seasoning (start with a saute of onion, garlic, pepper flake), but we only make when we have the primary ingredient - and that's a huge ham bone / leftover ham from a seasonal ham. Boil that down in the stock, add beans (soak them overnight), cook slowly for several hours.Then we just need some fresh made cornbread
I make a killer 7/12/18 bean soup. I start with the dried beans in a bag (in some N bean quantity
Then we just need some fresh made cornbread
Again, sounds absolutely delicious.