We told the children to make tea today, so they did, and did a very good job. It was a salad, chicken & cheese sandwiches, and a fruit salad - all very tasty, and nicely presented, too. Nice one, Sonic and Shanna!
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Target had a meal kit for chicken pesto pasta. It was all prepackaged items put together in a bag with a price slapped on. Turned out really well, with the cheese ravioli having lemon zest that paired well with the pesto sauce. Cyz and I devoured it all except for the massive amount of shredded chicken left over. Which went into our roomie's pasta salad nicely. Need to find more of that pasta.
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Target had a meal kit for chicken pesto pasta. It was all prepackaged items put together in a bag with a price slapped on. Turned out really well, with the cheese ravioli having lemon zest that paired well with the pesto sauce. Cyz and I devoured it all except for the massive amount of shredded chicken left over. Which went into our roomie's pasta salad nicely. Need to find more of that pasta.
We've had those before, they are surprisingly good.
So last night I felt pretty lazy and uninspired. I took frozen, store-bought salmon filets, salt, pepper, garlic and onion powder, then put them in a foil-lined baking pan on a small pat of butter. Then to top them...
Don't judge...
I used leftover honey mustard packets from fast food joints. I sauced over the tops of the filets, threw them into a 400 degree oven and baked until done. Meanwhile I made some rice with a can of peas and carrots added.
I'm very sick of crumble at this point and the fish turned out really good but sweeter than I'd expected, so no dessert. Just the fish, rice, and a bowl of bagged salad. I had my 4th glass of water to wash that all down. I finished all the fish, but there's leftover rice I'll be adding to a soup later today for lunch.
I will judge that as sounding delicious. I wonder how honey mustard would work on tilapia or pollack (Dad won't eat salmon, unfortunately)?
It's not an option for feeding the household, but when the boys are out at work and it's just us at home it works great.Target had a meal kit for chicken pesto pasta. It was all prepackaged items put together in a bag with a price slapped on. Turned out really well, with the cheese ravioli having lemon zest that paired well with the pesto sauce. Cyz and I devoured it all except for the massive amount of shredded chicken left over. Which went into our roomie's pasta salad nicely. Need to find more of that pasta.We've had those before, they are surprisingly good.
Publix (our local supermarket) does a bunch of those grab-it-all-together-&-go meal kits too. Most of them sound good to me, but Dad is picky. And they never seem to go on sale anyway. :( My sister and her husband down to just the two of them for dinners most nights as both of their boys are usually either working or out with their friends.
Tonight Dad finished off the remainder of his leftover beans & ham for dinner; I just made a ham & provolone sandwich with potato chips.
Tomorrow I've got the usual pet check work run to make, plus I have to stop at two Walmarts, a Target, Publix, and Aldi on the way back. I'm thinking something stupid easy and quick for dinner, probably sloppy joes and french fries. If I find pie crusts at Aldi, I'm thinking chicken pot pie for dinner Tuesday.
Just devoured a beef bowl.
I've been a bad boy culinary speaking for the summer. Very bad. But this weekend in particular has been not good.
Monday dinner was sloppy joes after all, but with potato chips.
Tuesday dinner was small chuck roast, egg noodles cooked in the au jus, (from frozen) green peas, and hawaiian rolls. Basically Dad's second favorite meal after beans & ham... and I didn't seem to screw up any of it! I made sure the noodles had almost a half hour to rehydrate & cook in the au jus, and the peas almost 25 minutes to cook. Multiple sources said not to salt peas until serving because it makes the skins tougher; I don't know if that's true or just a kitchen myth, but not salting until the end + longer slower cooking together seemed to do the trick.
Wednesday was leftover roast & stuff.
Tonight was pickle juice-brined (boneless skinless) chicken breasts on the grill, boiled half-cobs of corn, and leftover rolls. I basted the chicken in a mix of leftover pickle juice, bbq sauce, and a little olive oil while grilling. Probably leftovers tomorrow night.
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Making spaghettoni carbonara this weekend.
Am excited.
How did the carbonara turn out, FH? Fresh made carbonara is sublime.
Hopefully everyone's weekend was good, or good-ish.
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Saturday night was baked tilapia baked in parchment for Dad and (from frozen) fish sticks for me, with baked potatoes, and (from frozen) hush puppies.
Monday I mentioned sub sandwiches to Dad and he said they sounded good. I already had a nice 3 foot loaf of fresh-baked Cuban bread that I picked up and stuck stuck in the freezer a month ago. So Friday I picked up a vidalia onion, some roma tomatoes (only kind of tomatoes that looked decent in the supermarket), and fresh head of iceberg lettuce; from the deli, I got some smoked provolone and baby swiss cheese, Genoa salami, serrano ham, and hot capicola. I assembled everything but the capicola in the Cuban loaf with Italian seasoning mayo, then rolled it up snug in a big piece of plastic wrap to chill in the fridge for about 45 minutes until dinner a couple minutes from right now. That's how Mom used to make it, so hopefully it'll be close. We've got chips and Doritos for Dad to choose, and I'll stuff some hot capicola on mine when I serve it -- basically just use the big knife to saw through the plastic wrap and cut your own size piece.
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It came out...okay.
I need to practice with my egg yolks and learn how to get the ratio of yolk to peccorino to pasta water right.
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Rice done with chopped mushrooms, shallots, and garlic, together with what was effectively pulled chicken (cooked in the slow-cooker, then re-done with peanut butter, white miso, and tomato puree). The chicken was especially good.
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Got back from a vacation a few days ago where I tended to either indulge in rich foods and/or depending on where we ate, didn't have many choices that weren't fried. So came home looking forward to some relatively lighter fare.
Last night I briefly (like, a minute or two, as longer will toughen the meat) marinated chicken breast strips in lemon and salt, pan cooked them in a dash of olive oil, and then took them out after they had developed some color and were cooked through and let them rest while I put brocollini in to pan cook/wilt. The little bit of water I washed the brocollini in helped me scrape up the pan juices. Added garlic, a pat of butter, and when cooked through but still bright green, stirred in lemon juice and zest. Then added the chicken back to re-warm it and took all off the heat. Served over polenta/yellow corn grits. Yummy.
Thanks, Mark! Spinach, other greens, or any crucifer would work fine!
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I dropped my cholesterol by 90 points and my triglycerides by 1400 points (I was previously at a level indicating my pancreas was in serious danger, now I'm just at a level that's highly concerning).
I've added a very simple panang curry to my weeknight rotation of meals. I don't start work until September, so I made dinner for the girlfriend last night (and gave her the leftovers for lunches). Her favorite Thai curry is panang, so I just bought a container of premade curry paste. I want to try making it from scratch some time, but this is sufficient for a weeknight. I've done it with both a prepacked frozen veggies and cutting fresh veggies.
Last night was fresh veggies, and I sauteed the the carrots in the garlic/ginger/curry paste for about 4 minutes before adding the coconut milk, and they came out great. Cooked all the way through, but not mushy. I probably put a little too much curry paste in, we both had runny noses from the spice level (like a 3 out of 5 on a farang scale).
Yes stir fry needs fresh, preferably old veggies.
I also need to get some ginger, thanks for reminding me!
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My unsolicited stir fry advice is to make sure you soak your protein in a bit of warm liquid (water or broth) + corn starch. This of course can be further seasoned with things like soy sauce, ginger, etc. This creates the texture common in stir fries and helps meld flavors.
Stir fry (i.e., saute in a neutral oil on high heat) any fresh veggies (e.g., onion at least but common fridge staples like carrot and celery also great) and get just barely softened, and then remove heat. Then add now-lightly-marinated protein, until cooked through, then add veggies and stir to mix and serve.
If adding frozen veggies, thaw them in the microwave (don't fully heat them up), strain them and pat them dry with a paper towel, and then add them at the very very end just to heat them through.
I'll second the water+corn starch marinade. I learned it from a very good kung pao chicken recipe. Now that you brought it up, DQ, I'm wondering if it or something similar would work with tofu.
I have done it with tofu. The mixture doesn't "velvet" tofu the way it does with meat, but it still makes a good sauce and the tofu is tasty. It's best if you press excess liquid out of the tofu first which I sometimes forget/am too lazy to do.
It's my turn to make dinner in the latter part of the week, and since the kids like self-assembly meals, I did what were effectively tortillas with a choice of fillings - black beans (done in chicken stock, with a bit of coriander (cilantro) and cumin powder, and smoked paprika), cheese, shredded lettuce, and fresh coriander. They liked it, even if it would probably make an actual Mexican person cry if they saw it.
Today will be beef stew & dumplings.
The long nightmare continues...
Can you say "shove frozen pizzas into a toaster oven"? I thought you could...
Was feeling non-enervated today, so I managed to clean out the kitchen fridge, break down 4 lb of ground chuck into burger patties to freeze, and break down a half-dozen chicken breasts to freeze.
Dinner tonight will be "bruschetta" chicken, simple salad, deviled eggs, and (from frozen) garlic toast. Eggs and salad are done, chicken breasts are split & marinating, and tomato-balsamic-garlic mixture is prepped.
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I made guacamole yesterday. I had leftover chicken parm tonight and had it with rice pilaf because I am weird like that. Hoping to make daal later this week for something a little lighter and healther.
I'm just making my usual fish cake and chopped up veggies in soy/oyster/DQ sauce stir fry with sweet potato noodles.
Yum.
Not doing anything new or exciting with dinner lately (well, for a long while actually). Making pot roast and potatoes tonight, and microwaving a box/pouch of frozen creamed spinach to go with. Tweaking the seasonings for the roast & potatoes and writing everything down exactly precisely, but that's it.
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Mmm, pot roast.
Tonight like Freehold, I also did stir fry. Chicken in a sauce made of soy sauce, rice vinegar, sambal oelek, hoisin sauce, and corn starch. Lots of garlic, ginger, with spring onion, carrot, mushroom, and some cabbage. Stirred in some cellophane noodles. Yummy.
They're filming something in my apartment building (!) tomorrow so I'm getting the heck out of dodge to avoid the chaos and staying overnight near work, so probably eating takeout for the next couple days, but I do have some leftover stir fry to have for lunch tomorrow.
Mmm, pot roast.
Tonight like Freehold, I also did stir fry. Chicken in a sauce made of soy sauce, rice vinegar, sambal oelek, hoisin sauce, and corn starch. Lots of garlic, ginger, with spring onion, carrot, mushroom, and some cabbage. Stirred in some cellophane noodles. Yummy.
They're filming something in my apartment building (!) tomorrow so I'm getting the heck out of dodge to avoid the chaos and staying overnight near work, so probably eating takeout for the next couple days, but I do have some leftover stir fry to have for lunch tomorrow.
Oooh. Ginger! Making it even more DQ-y!
Best of luck with the filming. The 90s are over but sometimes even well meaning teams can be abrasive. Leaving is wise.
The production staff who have been overseeing setup have been very nice, but I knew it was going to be noisy and disruptive and streets were shutting down (they did give us free vouchers for a nearby parking garage). I decided I had been really wanting to give this nice B&B in town some business so took it as an opportunity.
Mind it would be fun to spot the actors from afar but I'd much rather avoid the chaos.
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I wish I could convince Dad to try more Asian stuff for dinners.
They're filming something in my apartment building (!) tomorrow so I'm getting the heck out of dodge to avoid the chaos and staying overnight near work, so probably eating takeout for the next couple days, but I do have some leftover stir fry to have for lunch tomorrow.
{is now distracted by idea of Selena Gomez outrageously flirting with DQ for a whole season of Only Murders In The Building}
Made (too much) chicken & dumplings tonight for dinner. I cheated by using a packet of powdered chicken gravy for the sauce, half a bag of frozen mixed veggies, and cheated more by using a box of cheddar biscuits mix for the dumplings (I was out of the usual recipe mix and forgot to make more). I added my own seasonings, and par-cooked the chicken & potatoes on my own though. It's (surprisingly?) really good, and there's plenty for leftovers tomorrow night.
I need to bake a cherry pie for Dad in the next day or so.
Air fried about 4 lbs of pork spare ribs last night.... I think I might need an actual convection oven, because these taste good.
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I need some pie dammit.
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{is now distracted by idea of Selena Gomez outrageously flirting with DQ for a whole season of Only Murders In The Building}
LOL. A lovely fancy, though, while we are both well over the age of consent, I'm 16 years older than she is, so probably best that doesn't happen (and would be highly unlikely).
They were filming a murder mystery though! (But not that one.)
I need some pie dammit.
I know it's not the same, but if your nutritional plan will allow it, mix up some berries, oats, splenda, and cinnamon and bake. Might scratch an itch. And cinnamon is good for blood sugar* (but not an excuse to go off one's nutritional plan).
* This statement has not been made or approved by a health or nutritional professional.
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{is now distracted by idea of Selena Gomez outrageously flirting with DQ for a whole season of Only Murders In The Building}LOL. A lovely fancy, though, while we are both well over the age of consent, I'm 16 years older than she is, so probably best that doesn't happen (and would be highly unlikely).
They were filming a murder mystery though! (But not that one.)
I want to see this if only to see DeathQuaker pull a "hello there, fellow young person" to Selena Gomez.
I need some pie dammit.I know it's not the same, but if your nutritional plan will allow it, mix up some berries, oats, splenda, and cinnamon and bake. Might scratch an itch. And cinnamon is good for blood sugar* (but not an excuse to go off one's nutritional plan).
* This statement has not been made or approved by a health or nutritional professional.
I have been a bad boy already as I have rediscovered egg custard buns and I have just eaten a few of them. Yum.
That said, cinnamon is part of my regular daily regimen of pills.
Also went to the ophthalmologist yesterday, who told me that there was nothing wrong with my eyes whatsoever. Yay.
Yay!! Diabetic retinopathy is no f@$$ing joke.
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Sorry to hear about the budget woes, Mark. With the recent inflation that's especially got to be rough. I remember trying to cook on minimum wage many years ago. A lot of rice and beans I recall.
Grabbing protein you like on sale and freezing it is definitely a good idea.
Yep, if you've got the room in the freezer, bulking up when it's on sale is the way to go. With ground chuck/beef/round or ground turkey you can prep it & season it before freezing for use with burgers, chili, meatballs, meatloaf, salisbury steak, sloppy joes, tacos, enchiladas, etc. Ground round is a bit too lean for my preference (I prefer ground chuck for flavor), but the local Publix had it on sale for $3.49/lb. Since we had gotten power on late Wednesday (and I'd emptied out & washed out the kitchen fridge/freezer the day before), I picked up 5-1/2 lb of ground round to freeze up as 1/3 lb burger patties and 1 lb chunks for chili & tacos.
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Still haven't restocked much food yet, but I picked up a not-quite 2lb boneless sirloin tip roast on sale, so I'm making beef stew with it tonight. With that much meat plus the carrots, potatoes, and onions, it's way too much for Dad and I tonight and tomorrow. Unfortunately, I offered some to both my brother & wife and my sister's family, and they're not answering... guess I'll try freezing up the leftovers, hopefully it'll freeze/reheat well for a future dinner.
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Glad you got your power back, Amby!
In my experience beef stew freezes pretty well.
I had never considered using vinegar to marinade meat before reading the book 'Curry' by Lizzie Collingham (a very good book about Indian food, with recipes) - tried it today with some chicken thighs, first done in the vinegar itself, then covered with a paste of more vinegar, olive oil, and various spices, chosen according to whim, then roasted in the oven and served with macaroni and steamed veg. Worked well.
My sister is doing Thanksgiving this year at her house, inviting our dad & me, her eldest son's girlfriend, and my brother & his wife. The girlfriend is vegetarian, so that's making menu planning a new challenge for us carnivores, especially as my nephew is a pain-in-the-butt about returning any text messages or phone calls.
Anyone have any good recommendations about vegetarian dishes to fix? She seems to be a regular vegetarian -- no animal flesh or gelatin or rennet, but milk/dairy and eggs is ok -- but I'm still trying to get final confirmation from the nephew (or you know, he could just give his hermit aunt his girlfriend's cell number so I could text her directly). Does anyone have any recommendations on retail meat alternatives that are good/tasty, or at least recommendations on stuff to be avoided/tastes awful?
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I would say sweet potatoes would be a good start, as would Mac and cheese and baked ziti. Or forget those last two and go for a lasagna? With a regular mashed potato on the side, Swedish tofuballs, salad and...I'm not sure what else.
I would say sweet potatoes would be a good start, as would Mac and cheese and baked ziti. Or forget those last two and go for a lasagna? With a regular mashed potato on the side, Swedish tofuballs, salad and...I'm not sure what else.
Thanks. I'm thinking roasted mushrooms and a vegetarian green bean casserole. Maybe oven-roasted crispy potatoes. Since she's vegetarian and not vegan, a pumpkin pie (Mom's & Grandma's recipe, aka the one on the can) using graham cracker crust.
I considered meat alternative "sausage" pigs in blankets, but still haven't heard back from nephew or her what kinds of meat alternatives are tasty and which are not. Spanakopita was also an option, but I've never made it before and didn't want to botch it on my first try while under pressure.
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Dinners lately are from the usual Dad-tested menu. Last night was leftover sticky bbq pork chops, garlic toast, and fresh french fries. Today was a cool day, so tonight is another attempt to refine my chili recipe, using Modelo Negra for the beer.
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My sister is doing Thanksgiving this year at her house, inviting our dad & me, her eldest son's girlfriend, and my brother & his wife. The girlfriend is vegetarian, so that's making menu planning a new challenge for us carnivores, especially as my nephew is a pain-in-the-butt about returning any text messages or phone calls.
Anyone have any good recommendations about vegetarian dishes to fix? She seems to be a regular vegetarian -- no animal flesh or gelatin or rennet, but milk/dairy and eggs is ok -- but I'm still trying to get final confirmation from the nephew (or you know, he could just give his hermit aunt his girlfriend's cell number so I could text her directly). Does anyone have any recommendations on retail meat alternatives that are good/tasty, or at least recommendations on stuff to be avoided/tastes awful?
When my niece was vegetarian, she just ate all the sides, which some would argue are the best part of Thanksgiving anyway. In fact I myself have no issue eating an entire meal of mashed potatoes and green bean casserole (the latter of which my family hates so I make for myself on non-Thanksgiving occasions). Which is to say yeah, if you make something like you plan like green bean casserole, roasties, and mushrooms, that's pretty solid.
For other thoughts... while I'm not vegetarian, I try to eat many meatless meals through the week, and I've done a lot of cooking that accommodates for vegetarians at community pot lucks and roommates and the like and these are my thoughts:
- Quinoa is one of the rare plant-based proteins that is a complete protein, which would help guarantee. It is tasty and you cook it much like rice (1 part grain to two pars liquid). You could prepare it in any number of ways, but I've had many cranberry-quinoa salads that are delicious and would be appropriately Thanksgiving themed. here is one such recipe. Feta cheese is good in these if she will eat feta.
- Speaking of cheese, check for cheeses made with vegetable rennet (rather than the traditional cow-sourced rennet). Many cheese are made that way now to be able to be sold to vegetarians who read food labels.
- Avoid "tofurky" which is awful.
- Although tofu itself could be worked into any number of existing dishes. If wanting to serve separately, an easy thing to do is buy extra firm tofu, slice in half lengthways (so you have two long, thin bricks of tofu, and put them between two sheets of paper towel and two plates to press them. Leave them about an hour; this is to expel excess moisture. Then mix together some tamari (or just plain soy sauce), powdered ginger, and honey. Douse the tofu thoroughly in the sauce and then sprinkle on sesame seeds. Bake for about 10 minutes or until cooked through but not rubbery.
- If in doubt, does she like eggs? A fried egg on top of everything else served would probably be adequate protein--again so much is served at Thanksgiving that is not meat.
- Pay attention if you cook anything with broth; make sure you use vegetable broth.
- Morningstar farms veggie sausage is tasty if you're looking for sausage substitute. (Trader Joe's used to have an amazing soy sausage patty but I haven't seen it in the store lately.)
- I have not tried the various "beyond" or "impossible" meats but I've heard from many they are good.
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As for my own cooking adventures, I've been nursing a cold (all tests for the more horrible respiratory things came back negative) but finally felt decent enough to make some homemade chicken noodle soup which has been lovely. Should be fit by Thanksgiving, for which Whole Foods is making the turkey and the pie, a friend is making baked onions (which is mainly a slightly onion-flavored delivery system for butter) and cranberry, and I am making mashed potatoes, Grammy's stuffing, and roasted butternut squash.