So...whats for dinner?

Lacey12

Thanks for the input on gluten and dairy free products, Special. Your trip sounds wonderful! Have a great girlfriend week!

Since we are a gluten-full and dairy- full kitchen here, (so far!) I found making these meals quite the culinary education! Turns out the woman who needed them had to change the “delivery date” to last night, so I prepped some meals over the weekend, the wrapped it up yesterday.

In the end, I made turkey meatballs (with gluten free oats) for her freezer, my kale soup packaged in Talenti containers for her freezer, and for last night’s dinner, an interesting Mediterranean chicken (with a white sauce that included coconut milk and sundried tomatoes) served over gluten free pasta; also a side garden salad and a gluten/dairy free apple crisp for dessert. We also had the chicken dish and salad for our dinner. Not a real fan of the gluten free pasta (either the corn based or the red lentil one), but a strong sauce certainly does a nice job of helping it taste better. That assessment is from someone who is just fine with gluten and dairy. I’m sure if I had celiac, I’d adapt my tastebuds pronto!

Our little grandbaby, sadly, has some persistent digestive issues, so who knows what will happen as she transitions from her eating purely prescription formula to more solid foods over the next few months. I may be learning a lot more about adaptive diets!

DH is at a business dinner tonight, so I enjoyed a small meal....a nice bowl of kale soup with some Trader’s rosemary Italian style crackers. Topped it off with some chocolate covered dried cherries since I found a bag of them while looking for something in the pantry. Not sure when I even put them there...but a fun serendipity!

Enjoy your ride home, Carole!

Minus, I’m glad you’ve decided to join the “recipe rogue” crew! LOL

Guess which sport’s season is about to start?! I was tickled when DS2 sent this pic from their visit to a craft fair where itwas too sunny for his little sweetie’s still bald head.

carolehalston

What a cutie, Lacey. Sorry about the digestive issues. I don't envy you the preparation of food with specialized ingredients.

Our departure plans have changed back to the original. We will head to IL next Wed. and visit dh's brother in north Aurora and then his sister in Decatur. Then.....home. Although my brother in Oklahoma is lobbying for a visit, too.

DH suggested we go for a leaf peeping drive yesterday since the weather was cool but partly sunny. It turned out to be a great idea. We even drove some unpaved roads, one that took us into a game refuge forest. The most common leaf color is yellow but my favorite is a vibrant orange. There isn't as much vivid red as in New England. We stopped in Bemidji for lunch and ate at an Italian restaurant, TuttiBene, which means All Good. It's upscale for the area. We both had Turkey Avocado Panini, which was tasty but very rich. There was a small side of roasted potato chunks. I kept using my napkin to wipe the olive oil off my hands.

This lunch served as dinner, too. We had some mixed nuts with our old-fashion cocktail and no evening meal. The dinner out with John is tonight, not last night. I'm not gung ho on the Chicken Shack, but he seems to like it.

I need to use up the meats in the freezer and food in the refrigerator. If anything is left, I will gift it to Hugh, another neighbor who lives in one of the two condos here at the resort. I will pack up some of the pantry supplies and take them home. Our small cargo trailer is parked outside.

Beaverntx

Lacey, she is a doll!

Caro!e, safe travels. The weather is supposed to change this weekend so hope that works on your favor. We're looking forward to highs in the 80s instead of the high 90s.

We did not not want enchilada casserole for the third night in a row so had salmon burgers, peas, sliced fresh tomato with balsamic, basil and mozzarella.

carolehalston

I enjoyed my salad from the salad bar last night at the Chicken Shack. One bin held iceburg lettuce and another held nice salad greens. The blue cheese dressing would have made wood chips taste good. I had two pieces of dark meat broasted chicken and steamed veggies. The veggies were frozen and tasted like steamed frozen veggies. The chicken was good. I brought one piece home.

DH had hamburger steak. Cannot imagine ordering hamburger steak at a restaurant. His side was potatoes au gratin.

Tonight will probably be beef stroganoff. I may cook the beef in the multi-cooker. Reminder to self: Take the beef cubes out of freezer!

This will probably be our last dinner out with John for the summer. Summer? It was in the 40's this morning.

auntienance

Roasted chicken carcass in the pressure cooker to make stock for chicken and sausage gumbo tonight. I'll probably throw a couple of shrimp in my portion. Side will be cole slaw and a hunk of baguette. Only 60° here today, so I think it will be good to have the gumbo.

Saturday is DH's birthday. His food request is a filet (meh), baked potato (yawn) and chocolate cake. Lol, he's so easy. I decided to liven it up some and bought a whole tenderloin and invited friends for dinner. I'll reverse sear the chateaubriand for dinner and save the rest for beef bourguignon. Sides will be roasted tomatoes stuffed with boursin, a twice baked potato dish and possibly haricots verts (if I can find them) because one of our friends won't eat a potato.

Minus, hope your test went ok and you are recovered.

eric95us

In Yellow Springs, OH. My MIL (mid 80s) and her three sisters are getting together here. Sharon and I are escorting her on the trip.

M0mmyof3

Having a quick dinner tonight. Got rolls baking to go with the beef stew which is tomorrow’s dinner. First time making the dough from scratch with my mixer. Hope they come out as good as they did when I had a bread maker. Mine died from lots of usage over the time I had it.

ChiSandy

Made Gordon Ramsay's French-style scrambled eggs this morning: nonstick skillet (he uses a stainless steel saucepan, which is messy to clean and leaves too much behind), 3 eggs, knob of butter--all stirred vigorously with a rubber spatula. Don't even beat the eggs before putting them & the butter into the pan. Stir 30 sec. on the heat, 30 sec. off, just till you get moist, soft small curds and no runny goo. Seasoned with truffle salt & freshly ground black pepper and drizzled a little black truffle oil over it. Yum!

MinusTwo

Thanks Nance - no polyps so I get a pass for another 5 years. My neighbor who drove me stopped for brunch since I was starving. Ate two things I never cook at home anymore - bacon and 3 delicious pancakes - along with scrambled eggs. I ate like a lumberjack - then came home and slept for 4 hours.

Love your DH's B-day favorites. In high school & college my B-day dinner of choice was steak, macaroni with butter & chocolate cake. My Mother never forgot. Even though I moved on to other culinary realms, I still have macaroni & butter probably once a week.

Mommy - please let us know about the rolls. Different generation, but my Mother served home-made yeast rolls for dinner 5 nights out of 7 for my Dad. Of course all mixed & kneaded by hand.

M0mmyof3

They came out looking good. Can’t wait to have some tomorrow

Beaverntx

MOmmy, not only looking good but smelling good too, I'll bet. Salivating just thinking about them!

carolehalston

Yeast rolls! Yum. I have a great recipe but, sadly, we can't afford to eat bread as much as we would enjoy eating it. Minus, your dad was a lucky, spoiled man as far as his home diet was concerned. So glad your test revealed no problems.

illimae

Tonight was Pork Bolognese Pasta Casserole with Spinach and Garlic Bread.

MinusTwo

Oh yes my Dad was spoiled. Mother also made homemade pies at least two or three times a week, and beautiful cinnamon rolls & delicious cakes, and fresh bread weekly, and our cookie jar was always full.

M0mmyof3

I want to sneak a couple but I know they are for dinner. If they turn out tasting as good as the look, I’ll make them again for the holidays.

MinusTwo

Oh Mommy - I think you really should eat one - just a taste test you know to make sure before you serve them. Of course if there's some question, you might have to eat a second one to be sure.

Beaverntx

Mommy, I'm with Minus! DH had an aunt who never brought a full sheet cake to gatherings-- she always cut out about a one inch corner sample "just to be sure it was OK".

MinusTwo

Beaver - Love the GREAT story about the aunt tasting first.

Dunch was "Organic Ancient Grain Blend: Brown Rice & Quinoa with Amaranth & Garlic". I added a small can of sliced mushrooms after it was cooked. Also cooked a package of frozen peas and added 1/2 of those. Actually I only intended to eat a little of this portion meant for two, but the mixture was so good that I ate the whole thing. Since it was my only meal today, I don't feel too badly 400 calories but 14g of fiber and 16g of protein. It was from Costco and is a Kirkland Signature brand - certified organic, gluten free & vegan friendly. Microwave for 90 seconds in the bag. Similar to Seeds of Change brand products.

M0mmyof3

The rolls were perfect! They went well with the beef stew.

carolehalston

I also love the story of the sheet cake missing a small corner. Mommyof2, you have way more self-control that I have. I would have sampled one (or two) or those rolls with butter.

Last night's late lunch/early dinner was a Mexican pizza at a casual restaurant that serves Mexican food and pizzas. DH had a different small pizza. Our companions were four other couples who were crazy enough to play golf in 45 degree weather that felt like 39. This will be our last golf outing in MN this year.

Tonight's dinner will probably be the leftover stroganoff. I may have to go to town and buy some half & half or cream to "loosen" it up. Any excuse to get out of the camper! We're cozy and warm but there isn't much room for wandering around.

illimae

Last night’s dinner at Bravery Chef Hall was fish n chips from Atlas (5 restaurants, 1 common dining hall). This was a very good friends 40th birthday bash and a party bus to a bar was next, so I wanted to keep it a bit light, more than a salad but less than a 10oz pork chop. Both the cod and the fries were absolutely delicious.

SpecialK

Yay for fresh baked rolls!

Illimae - the fish/chips looks yum!

Tonight will be Chinese chicken salad with some Napa cabbage and kale, added veggies, and some almond butter in the dressing. This past week has been hit or miss on dinner, DH has worked late and I cooked ahead for him as I am going to Cali on Monday for a week, so we ate dribs and drabs.

MinusTwo

Oh I goofed Special. I thought you were already in CA. Looking forward to your reports from there after your trip. Still - I do like Chinese Chicken Salad.

Illimae - yes the fish looks good. After your report, I'm not sure I'd go downtown for this venue. I have a friend who has a lunch meeting there in November. I'll report if he says anything super exciting.

Lacey12

Loved the roll and cake testing stories! 😉

Last night I made chicken marsala which we had with farro and a big salad.

Tonight we had leftover turkey chili which was in a casserole over gluten free pasta, as well some leftover fajita chicken pieces and yet again a big garden salad. It was a nice change from the grease laden fried food scent we got to experience at TD Garden for the Celtics’ open practice earlier today. Supposedly, new food options are to be available there this year, but we didn’t see or smell anything but gross fried foods. That and replaced seats with “shrunken ones” is a disappointing start to the season. I really dislike greedy corporations...so it’s too bad our most enjoyable recreational activity is impacted by that. End of rant anout a first world problem.

Judging by the looks of our refridge, we will be plowing through more leftovers for the next few days!

Special, I also misjudged your getaway dates. Have a wonderful trip!

ChiSandy

Mmmmmm.....pancakes....I miss them (waffles, too). Coconut flour/almond-meal ricotta latkes aren’t quite the same. I used to use Atkins Baking Mix about 15 yrs ago but it seems to be off the market. Hesitant to try other brands that may or may not taste decent; I trust the Bob’s Red Mill coconut flour & almond meal I’m using.

Choucroute garnie tonight: drained rinsed active culture kraut w/caraway, 1 strip of bacon, diced & pan-fried, 1 uncured bison hot dog, and 1/2 each chicken bratwurst and pork Oktoberfest wurst from Whole Paycheck (all chosen for their low-to-no-carb content). Gruyere/herb French omelette (ATK recipe) this morning. Guacamole low-carb toast (chopped tomato, minced shallot, cilantro, basil, chipotle powder) for late lunch.

carolehalston

Tonight/late afternoon we're walking the short distance to John's condo, our cocktails in hand. He has invited us to share a chili he is cooking today, to be eaten over wheat spaghetti. I will contribute a salad of sliced tomatoes, maybe cucumber if the cucumber tastes good.

I surveyed the freezer today and doubt that we will be able to eat all of what's left. Neighbor Hugh will probably get some food gifts, which he will welcome.

Our meals have become very simple, often with just a main, no sides.

Yay, we had some sunshine today!

MinusTwo

I cooked a pot of Anasazi beans for supper that I set to soak early this morning. I really do think they are sweeter than pinto or navy beans. Since I had carrots but no celery, I sliced those marginally thin & added along with chopped onions. I had some 1/2 square chunks of ham in the freezer that were too stiff to chew, but I tossed them in for flavor since I didn't have a ham hock. (and then picked them out)
I forgot that Anasazi beans also cook faster. I simmered for an hour, but will likely do only 45 minutes next time so more 'al dente' & less soup. Anyway, they were delicious.

Lacey12

Minus, I had to look up Anasazi beans....and they are so pretty! They remind me of liver/white coats of Springer Spaniels! LOL

Last night DH grilled a honey/chipotle marinated pork tenderloin, and sides were “late season corn” we picked up at the Farmers’ Market, and a spinach salad with cut up pears. It’s almost 4PM and I have practically no idea about tonight’s dinner menu. It will happen......

DH has (at least temporarily) significantly reduced his intake of carbs, so bread with dinner has gone away, as has most pasta. Since he has a big appetite (and a very high metabolism), I now have to be creative to make bigger meals to fill him up! He’s doing this since his recent blood work showed a trend towards pre-diabetes, which is likely a result of his inability to engage in aerobic exercise while awaiting his hip replacement.Am envying the professional sports players who have their private chefs!

ChiSandy

Went to our old standby the Palm last night and was quite disappointed. They sank a bundle into renovating (adding booths in front and doubling the size of the bar, making it double-sided, and a bunch more tables & TV screens in what had been the Swissotel lobby), but the experienced servers seem to have disappeared. No sommelier nor even a beverage director--the (young) manager does it all. I am shocked that a steakhouse this pricy with such a huge (heretofore renowned) and expensive wine list (much, much higher markup than almost any other place in Chicago) has staff that know less about wine than I do. The server was unaware that the drink specials had changed on Oct. 1--I knew because the place sent us a monthly e-mail.

We ordered a 2013 cabernet blend, and the server brought out a 2017. When we objected (way too young & tannic), she apologized and pointed to the disclaimer, printed in "mice type" at the bottom of the first page: "vintages subject to change without notice subject to availability." Since there was no sommelier she had the manager go to the wine room to pick out a couple of bottles that would work with our cowboy ribeye. The manager brought back a 2013 BV meritage that was half again the price of the bottle we'd ordered, and a 2015 Pinot Noir that was even pricier. Oh, and the wine glasses, which had been sitting out on the table perhaps for days, were filthy. We gave up and ordered a couple glasses of a different 2016 Pinot, which we knew would work with the steak--even though by-the-glass is always a bigger markup and makes no sense in a city where it's legal to take home an unfinished open bottle. I asked the manager if any of the vintages listed were accurate and she admitted it was a crapshoot. (Only the first page, containing the cocktails & members-only wine bottles of the month, plus sparkllng wines--and that disclaimer--gets reprinted monthly).

Then there was the matter of the steak. We'd had our salads (thank goodness) first so we weren't starving--but they didn't bring out the steak until the wine mess got straightened out. The server began to slice it--very long bone, on a tiny round carving board normally used for bread--on the edge of our undersized two-top; I had to hold the end of the bone to keep it from sliding around. She got about 1/3 of the way in and discovered the interior was rare-bordering-on-raw (we'd ordered it medium-rare), so she had to take it back to be reheated. Meanwhile, our sides didn't arrive simultaneously. She finally brought it back done to our liking. It took us 2-1/2 hrs for a dinner that used to take us 90 min. under the old regime. At least they comped us the glasses of wine.

We used to be seated in the middle room, which is no more, at roomier (albeit less comfy-upholstered) booths with older, experienced waiters who knew us and their wines and menu items, as well as expertly carved steaks and dismembered lobsters with no mess. But ever since the remodeling, we've been seated up front (nice view) but the servers have been different each time and the tables are smaller. We got an e-mail this morning asking for a review. At the very least, I will ask them to stop printing vintages; instead, printing in larger type on each page "Ask your server for current vintage information." Yes, it might take the server an extra trip to the back, but save her the wild goose chase she had to do last night. At the very least, they need to update the staff about availability before the start of each dinner shift...you know, the way 99% of fine-dining or even upscale casual restaurants do. And since the place is in a hotel (albeit 4-star), we see more and more patrons dressed the way they would for a theme park or ball game (and behaving the same way). Tank tops, baggy shorts, ripped jeans and touristy T-shirts negatively impact the experience. I don't expect patrons to dress up for dinner, but what's wrong with at least "smart casual?"

Sorry for the rant--but I'd rather pay extra to maintain quality, rather than less or even the same--and I don't give a rip about how modern the decor. There's a reason we choose certain types of restaurant depending on occasion--and if they're too rich for our blood, we go elsewhere.

illimae

I saw this twisted pizza in instagram yesterday, it looked great so I made it tonight with a salad. I’ll definitely make again or as an appetizer for a small gathering.