What is/was for dinner?

[Scepticalscribe]

@Scepticalscribe thank you! I did look back and find that FT recipe, just the photo made me want to try it before I even scrolled down to the article's text.. I'd probably make it as a half-recipe once to see how it went. So if I try it soon then I'd likely have to cheat and somehow use dried thyme as I've no fresh on hand, having forgotten to pot some up from the garden last fall for overwintering indoors. My market is not great with fresh herbs this time of year either, except for dill and parsleys. Anyway that looks nice for a brunch that's not going to be very much work.

There's a shakshuka I sometimes make that has the eggs poached in tomato sauce with peppers, garlic, onions... but that one's on the spicy side with stuff like cayenne, cumin, nutmeg, probably North African origin. Another one is more like the one you pointed out but just has mixed wilted greens and the garlic plus sauteed sliced leeks or mild onions, that one I vary the herbs or spices but I think it might be traditionally Middle Eastern or imported to there from Europe.

Delighted that you found the recipe.

As is the case chateau moi, I, also lack fresh thyme - as you say, it is difficult to lay hands on the the of year; in that case, I shall simply forego it, as I also lack dried thyme.

Yes, a half recipe (for ladies of a certain age who live in solitary splendour) seems about right; and, anyway, what is there not to like about a recipe with onions, potatoes, garlic, and eggs?

I have also prepared the more spicy shakshukas (tomatoes, peppers, onions, garlic, eggs, spices, - the Hairy Bikers have a lovely shakshuka recipe that I prepared and enjoyed enormously) and love them.

 

[kazmac]

It's breakfast for dinner or I order pizza which I'd rather do on Sunday.

 

[Scepticalscribe]

It's breakfast for dinner or I order pizza which I'd rather do on Sunday.

Does it have to be pizza?

What about a good Indian, or Thai, or Chinese instead?

 

[ProTruckDriver]

Stromboli, loaded with Pepperoni, Sausage, Bell Peppers, Onions, Ham and Cheese.

 

[kazmac]

Does it have to be pizza?

What about a good Indian, or Thai, or Chinese instead?

Craving pizza a lot lately.

And tonight dinner was cold cereal, almond milk, freeze dried strawberries and two little pieces of chicken.

I am sure I will get the craving for Chinese food again soon, but I was eating so much of it, I stepped back.

 

[LizKat]

It's breakfast for dinner or I order pizza which I'd rather do on Sunday.

Hah, I had impromptu "dinner for breakfast" this morning, instead of oatmeal...

Tomato soup, with a shot of tabasco and a toasted cheese sandwich.​

Prompted by a forecast of real snow after weeks of the weather gods' indecision.

Was then tempted to have "breakfast for dinner" ? tonight, but settled instead for a 3-veggie steamed entree alongside some grilled tofu slices -- decorated w/ a splash of leftover homebrew barbecue sauce from an earlier round of "well, not Asian again I guess, something else maybe..."

Tomorrow it's some box of cereal from which breakfast with sliced banana must happen before the 'nana goes over or must land in a quickbread else the freezer.

 

[Scepticalscribe]

Joy Division - ‘Unknown Pleasures’...

Craving pizza a lot lately.

And tonight dinner was cold cereal, almond milk, freeze dried strawberries and two little pieces of chicken.

I am sure I will get the craving for Chinese food again soon, but I was eating so much of it, I stepped back.

Ah, well, a craving is a craving, and must be heeded.

Enjoy your pizza.

Hah, I had impromptu "dinner for breakfast" this morning, instead of oatmeal...

Tomato soup, with a shot of tabasco and a toasted cheese sandwich.​

Prompted by a forecast of real snow after weeks of the weather gods' indecision.

Was then tempted to have "breakfast for dinner" ? tonight, but settled instead for a 3-veggie steamed entree alongside some grilled tofu slices -- decorated w/ a splash of leftover homebrew barbecue sauce from an earlier round of "well, not Asian again I guess, something else maybe..."

Tomorrow it's some box of cereal from which breakfast with sliced banana must happen before the 'nana goes over or must land in a quickbread else the freezer.

Toasted cheese sandwiches never go amiss, and there is no repast which they do not grace.

For me, "breakfast for dinner" calls for a generous helping of fresh cream.

Cream with muesli......(and sliced fruit). Yum.

 

[The-Real-Deal82]

Ah, well, a craving is a craving, and must be heeded.

Enjoy your pizza.

Joy Division and pizza, you can’t go wrong lol.

 

[Scepticalscribe]

Joy Division and pizza, you can’t go wrong lol.

Agreed, but it has to be really good pizza.

 

[LizKat]

Stromboli, loaded with Pepperoni, Sausage, Bell Peppers, Onions, Ham and Cheese.

Mmmm, yeah! But I'd have to be doing more than guiding fabric under needle of a sewing machine to work off the calories. That never keeps me from developing a food craving though.

So, thanks... I think. Good thing I'm miles away from some of the right ingredients. ?

 

[Scepticalscribe]

Stormy week-end beckoning; while I didn't prepare that potato and garlic, onion and egg shakshuka (next week will be fine), I am setting out the various respective ingredients (organic mince, red kidney beans, San Marzano tomatoes, onions, garlic, etc) for a seriously warming chili con carne dish.

The preparation will take a number of hours - probably tomorrow, possibly Sunday, but the dish should last for several days, and will be even better on subsequent days.

 

[Scepticalscribe]

My own chili con carne; am currently pottering around the kitchen, preparing - in a slow, easy-going atmosphere - an easy, relaxed dinner, perfect for a fillthy day and what looks to be a pretty filthy evening.

Browned mince meat (beef, organic), sautéed sliced and diced onions, a chopped head of garlic, diced carrots, San Marzano tomatoes, cumin seeds, ground cumin, ground coriander, chilli, hot paprika, oregano, organic brown sugar, tomato puree, red kidney beans, stock, coffee, and many hours in a slow oven.

 

[Scepticalscribe]

The rice is soaking; the dinner (chilli con carne) has been in the oven for nearly four hours.

Cheddar cheese has been grated, and put in a small serving dish, and natural yogurt has also been spooned into a small serving dish.

 

[Scepticalscribe]

Chilli was, if anything, even more tasty this evening - the flavours having mixed, merged, melded, and married overnight, than when I tucked into dinner yesterday evening.

 

[Mellofello808]

Brother moved overseas to Europe where his appliances won't work. So I inherited his bread machine.

First loaf is just a basic white, with Irish Kerry gold butter.

Delish.

Looking forward to experimenting with some more exotic loaves.

 

[LizKat]

What's for dinner? Acorns, apparently.
A whole freaking pantry full of them.
I love this. A 3-ounce bird saving up some 300 pounds of acorns.
Imagine if as a species, humans were all so frugal on such an industrial scale.

https://twitter.com/i/web/status/1226490886151954435

 

[Scepticalscribe]

Brother moved overseas to Europe where his appliances won't work. So I inherited his bread machine.

First loaf is just a basic white, with Irish Kerry gold butter.

Delish.

Looking forward to experimenting with some more exotic loaves.

Ever try some beer (as is done in Belgium) in the bread mix while making/baking bread?

 

[Apple fanboy]

Roasted vegetables, chicken and pasta.

 

[Scepticalscribe]

Dinner tonight will take the form of a potato, onion, garlic and egg shakshuka dish (minus the thyme, which I lack, although I do have dried French herbs to hand) which I came across in the FT at the end of January; perfect for a wintry day.

The potatoes are peeled, chopped, and are currently soaking; this will help deal with their starch. Likewise, the onions have been peeled and chopped.

A full head of garlic awaits its fate (the original recipe calls for two full heads of garlic, but then, it its supposed to serve four, whereas here, chateau moi, there is simply greedy me to be catered for and fed).

Stock - a small jug - and organic, free range, eggs shall complete the dish.

 

[Scepticalscribe]

The garlic - a head of garlic sliced in two, horizontally - has been sautéed gently, in olive oil, and is now golden.

Next, the onions are gently sautéing and softening on a slow heat; the garlic cloves (soft and golden) have been squeezed out of their skins and returned to the pan.

Sea salt, freshly ground black pepper and (dried, alas) French herbs have been added to the mix.

After the onions have, in turn, softened, I shall add the peeled and diced potatoes, to sauté and soften for a further ten or more minutes. That is when I shall add the stock, and let the potatoes cook in that for a further ten or so minutes.

When the potatoes are cooked, and the stock has more or less boiled off, I shall crack a few eggs into wells in the dish, and cook until the yolks are nice and sift, while the whites have become solid. Then, serve.

 

[anika200]

The garlic - a head of garlic sliced in two, horizontally - has been sautéed gently, in olive oil, and is now golden.

Next, the onions are gently sautéing and softening on a slow heat; the garlic cloves (soft and golden) have been squeezed out of their skins and returned to the pan.

Sea salt, freshly ground black pepper and (dried, alas) French herbs have been added to the mix.

After the onions have, in turn, softened, I shall add the peeled and diced potatoes, to sauté and soften for a further ten or more minutes. That is when I shall add the stock, and let the potatoes cook in that for a further ten or so minutes.

When the potatoes are cooked, and the stock has more or less boiled off, I shall crack a few eggs into wells in the dish, and cook until the yolks are nice and sift, while the whites have become solid. Then, serve.

OK, we need pictures. ?
Good technique on the Garlic which it seems you really enjoy using and me too but maybe half as much as you do.

Wait, it could be the head size variance as well. Here the garlic heads in the store are 2-3 inches across and plump, where the ones I grow are only ever about an inch or maybe 1.5 inches and the cloves/bulbs are not that big. On the other hand the smaller grown at home garlic is always more potent as well as better flavor.

 

[Scepticalscribe]

OK, we need pictures. ?
Good technique on the Garlic which it seems you really enjoy using and me too but maybe half as much as you do.

Wait, it could be the head size variance as well. Here the garlic heads in the store are 2-3 inches across and plump, where the ones I grow are only ever about an inch or maybe 1.5 inches and the cloves/bulbs are not that big. On the other hand the smaller grown at home garlic is always more potent as well as better flavor.

To my mind, there is no such thing as too much garlic; the recipe called for two heads, and I showed admirable restraint in confining myself to one - although the actual recipe was supposed to feed four, rather than have to cater solely to (or for) your humble scribe, hence, the quantities were reduced accordingly, and not quite proportionally.

Anyway, the 'whole' garlic that I manage to buy this time of year (when the new season's garlic which is smaller, has not yet come not season) from the farmers' market, are large, fat, heads, from Spain, organic and generous in proportion.

However, for a shot of how the dish is supposed to look - and I used dried herbs, rather than fresh thyme, and used stock rather than water, (which was what the recipe called for), the FT of Saturday, February 1, featured the recipe, and came complete wth a fetching photo of the cooked dish.

And, by the way, it was delicious, warming, soothing, and tasty.

 

[anika200]

the FT of Saturday, February 1, featured the recipe, and came complete wth a fetching photo of the cooked dish.

What is it exactly? FT what? Your dish sounded amazing of course.

 

[Scepticalscribe]

What is it exactly? FT what? Your dish sounded amazing of course.

Sorry: Mea culpa. FT mean the Financial Times, and the recipe appeared in the Saturday 'week-end' edition, (of February 1st)which comes complete wth a week-end magazine, in addition to the usual, pink coloured daily publication.

I liked the look of the dish, because firstly, I like all of the individual ingredients (what is there not to like about garlic, onions, potatoes, and eggs?); secondly, it is tasty (anything that features onions and garlic is always tasty), and thirdly, it is a vegetarian dish that doesn't call for lentils, pasta, or tomatoes (nothing wrong with any of those - I love them - but nice to have a tasty vegetarian dish from the sort of boring ingredients that a northern European winter will have to hand in a fridge, or cupboard, or larder).

And, while it does take more time to prepare than one might think, it is not at all difficult.

 

[Scepticalscribe]

Today, I prepared a nice, warming noodle soup with ginger, chilli, chicken stock, scallions (French onions), shallots, cherry tomatoes and peas.

Plus, of course, noodles.

But, as I lacked actual noodles, Italian nastrini were called upon instead.

Delicious. Warming, tasty, soothing.