So...whats for dinner?

auntienance

Lol Carole - I have two large bags of documents to be shredded in the back of our van waiting for transport to the nearest office max that does shredding because I don't have the patience to feed them through our shredder.

Having gone from a stovetop model, I was also amazed at how quiet the electric was.

MinusTwo

Nance - I made 'enchiladas' for my son Friday night with the Frontera red sauce. We'd eaten a big BBQ lunch out so we weren't very hungry. I just heated some flour tortillas, topped with left over rotisserie chicken pieces and lots of Monterrey jack cheese, then rolled up & covered with the Frontera sauce and Mexican cheese. Quite good.

Sunday I made Laurie's Salsa Chicken. I make it with green salsa. He got a big chicken breast & the black beans served over brown rice w/quinoa. The only other side was Olathe corn that I'd cut off the cob & frozen last summer. Yum. I warmed up the leftover breast & beans tonight since he's already gone.

carolehalston

Minus, i know you enjoyed sharing meals with your son. I have an open jar of the Fronterra tomatillo sauce in the refrigerator. I spoon it over scrambled eggs. I've tried the green enchilada sauce on enchiladas but dh and I prefer red. I could eat enchiladas much more often if tortillas weren't so high carb.

It's cold and dreary here today, definitely comfort food weather. Will discuss dinner options with dh. Last night's beef stroganoff and mashed potatoes meal was delicious. One of our portion control techniques is to use luncheon size plates rather than dinner plates. I could have piled up my plate but I didn't. DH didn't either. We have a small container, enough for a meal, left over, an indication of restraint. LOL.

Our WW discussion at the meeting, excuse me, workshop, yesterday was good for me. Mindful eating. Overeating is often because of mindless eating. Our leader, Michelle, recalled an experience when she ate a whole basket of Easter candy and was reaching for another piece when she realized the basket was empty. I did some binge eating in the past, back when weight control wasn't an issue because I was so active--and younger. I would buy a package of devil's food cookies and eat them all on the 15 minute drive from the supermarket. Confessions of an occasional binge eater!

Since I don't seem to have caught the stomach virus from dh, I will venture to the nursing home today to visit my mother. She will be 96 in December.

MinusTwo

Carole - Yes, the red was much better. The only thing I still binge eat anymore is Cheetos. I just can not open a bag & stop eating. So I only buy Cheetos twice a year and only the smallest bag I can find. Glad you missed out on the stomach virus. Edited to say I finally had time to buy the remaining ingredients I needed to make your magic sauce stir fry so that's in the works. I'm interested to try the Soba noodles.

DodgersGirl

wanted to share a recipe collecting site that I have been using successfully for a while.

www (dot) copymethat (dot) com

It’s free. I downloaded the app to my phone. When I find a recipe I want to try, i click on the icon from my phone where I can choose to print or email or text etc and Copymethat is a choice. I click on that icon and it scrolls thru the web page and pulls out the recipe. I give it tags for searching later and save.

From a computer, there is an option to drag a utility to your tool bar where I click on Copymethat and it does the same thing from a computer web page.

I can see all my saved recipes wherever I am logged in.

Now when I find a recipe in a magazine that I am interested in, I search to see if it is available online and then use Copymethat to save it.

Now magazines are recycled instead of piled in a spare bedroom to go through “one day”

I have made many more recipes found online since I give my phone wherever I am.

Hope you guys find this tool useful, too

Beaverntx

Dodgersgirl, copymethat sounds like a winner.

We are having some work done on the floors on our main floor and have been moving furniture around for over a week. Almost have enough back in place to have room for two granddaughters over their Thanksgiving breaks--parents work overseas and both girls are in college in the USA. Dinner has been more or less hit or miss of late. Tonight DH is at a church men's group dinner and I am sitting here pleasantly sated after reheating some skillet chili and eating it with some seasoned corn chips with a peach for dessert. Still sipping the Zinfandel that went along side. . .

Lacey12

Yes, Dodgersgirl, that looks like a great recipe keeping option. I am still printing recipes I see online, which is certainly foolish given all the cookbooks and mags I already have.

Today I had my yearly eye check up, and have been worried about how not perfect my vision seems since having cataract surgery early this year. I love my wonderful eye doc, but had my surgeries done by her partner since she had to cut back her schedule due to dealing with post treatment cancer. So, it was nice to have her address my concerns today. She decided we have to determine whether my changed vision has to do with my (suddenly post cataract surgery appearing) dry eye issues, or not, so she put some “punctal plugs” in my eyes to reduce the dry eye symptoms and we will know more at the next visit. And it was good to see my fave doc looking really well!

Tonight as I was preparing leftovers for dinner, DH came home from visiting our friend who is struggling with late stage metastasized prostate cancer, and presents me with a take out package of our favorite braised lamb shank dish from Sweet Basil, a local restaurant. Apparently, our friends are so inundated with meal support that they were eager to share that one. So we had that, and a first time salad effort, baby kale with carrot, red onion, pear, red cabbage, goat cheese and balsamic dressing. I think it would be a good way to try kale.

Tomorrow night I plan to have my fave salmon over sauteed veggies at The Harp if we get in early enough prior to the Celtic’s game. I hope so since the Garden food is vile

Apparently, on Thursday and Friday we will be receiving the snow you midwest folks have endured this past week. And as much as I don’t look forward to feeling the full force of winter as we again head into the city , I will not complain, given what the Californians are dealing with. Hoping that you are not being expected to head there, Eric.

auntienance

I tried that app dodgersgirl - good one, thanks!

Beautiful salad Lacey. In spite of the kale lol! The second bout of snow missed us but a larger one is on the horizon for Thursday. Temps are running 20+ degrees below normal. But you're right, I have no business complaining with the horrors happening in California.

Tomorrow is a trip to the city dropping off several unused Christmas trees to a local animal rescue organization to use in a Christmas fund raiser, along with a huge box of old towels and blankets that they use for the dogs. Then we'll drop off the 10 pound bag of shredding at Office Max, followed by a trip to Trader Joe's. Should be a full day. I plan to reward myself with a box of windmill cookies from tj's. Hopefully I'll also find something worthy for dinner.

ChiSandy

Laceu, now THAT is a salad! We dodged almost all the snow--nothing stuck, not even on the grass. None is forecast for us, either. Sometimes "lake effect" can be a disaster, but thus far it's plaguing IN & MI and not the Chicago lakefront. Every day I don't have to wear boots is a gift from the gods. We're forecast to go up into the 50s next week--but in years past we've had some doozies of snowstorms during the actual run of the Bar Show. God bless Uber & Lyft--and a Hilton (with a gazillion Honors points) across from the theater. That'll be Bob's & my home-away-from-home that week.

Tonight was leftover ceviche Bob brought home from his office tonight--with most of the seafood picked away. The serranos sure cleared my sinuses, though. I then nuked the frozen leftover lamb shwarma and rice, supplementing it with cremini mushrooms for umami. Had paleo waffles for breakfast--meh. But "meh" nonetheless beats "feh;" and I got to use the last of the White Kitty Farm maple syrup my friend in OH used to make.

carolehalston

I still print out recipes, too. My favorites go into a thick looseleaf notebook. I, too, have a large cookbook collection. Now I've started buying Kindle version cookbooks, but, for the most part, I read through them for information and ideas. I enjoy reading cookbooks. Call me weird!

Last night's dinner was roasted chicken thighs, skin on and bone in. I overcook them until the skins are brown and crisp. The side was cauliflower mash made with small amount of butter and reduced fat cream cheese. DH and I both enjoy the cauliflower mash. We don't eat it just because it's "healthy," the way we occasionally eat broccoli.

Tonight will be pork country ribs cooked in the oven with a little barbecue sauce. The side will be baked sweet potatoes.

Poor dh has a dermatologist appointment so he has to venture out in our wintry weather. It's in the 30's and dismal looking outside. He is paying the price for all those years of exposing bare skin to the sun. The dr. will be carving on his back today.

Minus, I hope you like the soba noodles and sweet/spicy sauce.

auntienance

Carole, try ribs in the pressure cooker. Really good. You can finish them in the broiler or on the grill.

I have one more day of recipe culling. So far we have thrown away one very large box of magazines leaving a foot high stack of individual pages. As I went through them (I had the foresight to mark the pages I liked with a sticky note) I found recipes I had marked no longer interested me and others that I hadn't marked did. I ended up tearing out more pages! I should have just looked at the pages marked instead of the whole publication. I'll finish tomorrow while watching the predicted 6 inch snowfall :-(

I like reading cookbooks too Carole but not collecting them (although I have a significant collection.) The only cookbooks I use consistently are Joy of Cooking (even after all these years) and Julia Child's Kitchen Wisdom. I keep the pressure cooker cookbook handy for reference but all the rest have a few recipes that I use consistently but that's all. I should just tear those recipes out and ditch the cookbook but it seems sacrilegious or something.

auntienance

Btw, when I said my magazines went back ten years, I lied. The oldest was dated 2000.

carolehalston

Nance, I spent nearly an hour trying to find you on Pinterest without success. I searched under your name, under cooking under pressure. Maybe if I knew the name of one of your recipes, that would work. Do you have your picture on your board?

auntienance

Hmmm Carole. I changed my privacy settings so try searching one more time or try this link

https://pin.it/qggbvsamcbx3m5

auntienance

I found myself searching under People. Don't know if that means anything. I'm the nlyonker Nancy Yonker with no picture.

MinusTwo

Dinner was Costco's Fire Roasted Vegetable Quiche. I took a quarter to a neighbor down the street who will eat a bite or two. She eats no salads, no veggies except beans, no sweets, no beef or pork or fish - really not much so it's a challenge to take her something. I think this will be OK since she liked the spinach/artichoke quiche. I just didn't tell her what was in either quiche. Ended up visiting so ate a quarter piece cold when I finally got home. Maybe tomorrow I'll do better about making a salad to go with the leftovers.

Beaverntx

Tonight we had blackened tilapia, broccoli, oven roasted potatoes and sliced bell pepper (red, green, & yellow) for salad with a glass of California Central Coast Mourvedre.

illimae

DH made split pea soup with ham hocks and I made a Cesar salad to go with it.

auntienance

I have two leeks languishing in the fridge and potatoes threatening to sprout so it looks like a potato leek soup day.

auntienance

My half empty basket (now 3/4). Hoping to be finished today.

M0mmyof3

Since it’s going to be a snowy evening here, it’s going to be French Toast and Bacon

ChiSandy

Last night (at 10:30, after getting home from rehearsal) was leftover Middle Eastern pickled red cabbage salad and a small hot corned beef/pastrami combo on seeded rye. Got to rehearsal a tad early (6:15) so had a decaf Americano and a small slice of mushroom-kale quiche (more like an Alsatian tart). Breakfast had been 2 scrambled eggs, so decided no eggs for me today--whole wheat buttermilk pancakes with VT maple syrup (and the dregs of the White Kitty Farm maple that had turned to sugar) and a breakfast sausage link. Rehearsal tonight is 6pm and will run late, so will have to have some protein before leaving at 5 for the train. No idea about late supper--maybe wings & celery, or thaw leftover beef chow fun with snow peas (throw in a few more for veg. content). Problem is that by the time I get off the train, on my walk home everything but the CVS and the gay bar are closed--so it's fridge-and-freezer-forage time. Bob won't be bringing home dinner, as he has a late hospital staff meeting with only hors d'oeuvres. He had a long focus group last night and ate a couple of wraps and cookies that were provided.

carolehalston

Tonight will be shrimp fried in the air fryer, a first time shrimp cooking method, and carrot souffle, another first timer. I read a lot of recipes on the carrot dish and then winged it. My choice for dinner tonight would have been split pea soup but dh didn't go for it.

MinusTwo

A friend introduced me to MOD Pizza. The basic style is thin crust - either 6 or 11 inch. The 11" is $8.27 and you can add as many ingredients as you want. I had spinach, pepperoni, mushrooms, black olives, artichokes, mozzarella. There are something like 20 veggies, 9 meats, 7 cheeses, 5 sauces, etc. Heck of a deal and it was good. You can order double crust or even a gluten free crust.

Illimae - I went to the one off Taylor in Sawyer Heights, but there are 9 in town and one is in Copperfield.

auntienance

There is a MOD several towns over from me (where I do a lot of shopping.) I've wondered about it, thanks for the info.

Carole, I see you found my Pinterest, hope you saw something that interested you.

DodgersGirl

Carole, carrot soufflé sounds interesting. What kind of seasoning did you use?

illimae

tonight was butterflied chicken breast over spinach with sautéed squash and zucchini and a side salad. DH mcguyvered a peach cobbler out of a few pantry items for dessert.

Minus, I tried the MOD pizza in copperfield last year, it was pretty good. I also tried Marco’s pizza recently and liked that one too, especially the pepperoni.

MinusTwo

Nance - quick & cheap & not bad - but not gourmet.

Oh Thanks illimae. my friend said Marco's is their new favorite. Edited to say that Fuzzys on I-10 and Antoine is still my favorite.

carolehalston

DodgersGirl, I used a little cinnamon and vanilla, a couple of T butter, and a half cup of sugar substitute. Other ingredients were a tsp of baking powder, 2 T flour, a half cup of egg beaters. All whipped in the food processor. You could use pumpkin pie spices if you like that taste. I liked the dish and ate more than dh did. Just asked him his opinion and he said he would rather the dish tasted like carrots. To him it could have been sweet potatoes. LOL. Some of the recipes would have been very high calorie with cream or half & half and sugar.

I didn't air fry the shrimp. Instead breaded them in Louisiana fish fry breading and quickly fried them in a skillet with moderate amount of canola oil. They were delicious. DH made a ketchup and horseradish sauce instead of his usual mayo tartar sauce.

Tonight will be a ribeye. Mulling over how to cook it. I could try the sous vide on the Power Pot but not sure about how you time the sous vide with searing and serving. Also Alton Brown has a new method of slow cook in the oven and then searing in a hot cast iron skillet. Once again, am wondering about the timing. I like to do my dinner prep, sit down with a cocktail and then have dinner come together rather quickly without a lot of fuss and mess.

Nance, you can probably explain using the sous vide to cook a steak. I remember your mentioning that. I haven't checked out your recipes but will do so.

DodgersGirl

Carole, thanks so much. DH loves carrots. Me, not so much when we were first married but years later, I have learned to like them, too.