So...whats for dinner?
Comments
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Safe travels nancy.
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Have a wonderful trip Nancy! And a delightful lunch with Carole....
Just lost a whole post....Minus, glad the dental work is done...for at least a while.
Pizzelles done!
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Interesting meal last night. Started with l lb. pkg. of cubed beef. Looked up a recipe in Classic Indian Cooking translated Beef in Fragrant Spinach Sauce (Saag Gosht) and downsized it since it called for 3 lbs. of beef. Got out some of my so-far unused spices and some more familiar. Omitted the spinach and put potatoes and carrots in the sauce, which turned out a dark brown but wasn't quite thick enough. So thickened it with a little corn starch. Served over brown rice. DH and I agreed that we had never tasted a food with that same complex flavor and aroma but it was good.
The ingredients in addition to the beef were onions, garlic, fresh ginger, oil, ground cumin, ground coriander, turmeric, finely diced fresh tomato, finely diced green chili, Greek yogurt, a cheesecloth bag with a cinnamon stick, green cardamom pods, whole cloves, bay leaves. Also hot water. A final addition to the finished dish was garam masala. Cooking the dish was enjoyable and not difficult. I measured out all the spices and prepped the veggies in advance.
Tonight's dinner was grilled lamb chops, creamed spinach and a chopped salad with romaine, radicchio, cucumber and crumbled feta. Dressing of white balsamic vinegar, mayo and Meyer lemon flavored olive oil. Easy and delicious meal.
Made a huge pot of marinara sauce this afternoon for use in a lasagna for tomorrow's noon dinner at my mother's house. I'll put the lasagna together tomorrow morning.
Luv, you skinned the Andouille sausage? The recipe called for doing that? We just slice it up and eat skin and all. I eat black-eyed peas once a year, on New Year's Day. DH cooks up a pot of them seasoned with ham or sausage.
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Ok I need help My late mother made the most wonderful vegetable soup and I only cooked it with her once, and can you believe, she never wrote it down for me????
She used beef short ribs and I think she cooked them in water in a separate pot, or mabe first?
then she added diced carrots, diced potatoes, diced onion, about 1/2 head of shredded cabbage and tomato juice. I know the carrots went in first cause they need to cook longer, but not sure how much longer..... and then she threw in a handful of tiny egg noodles (micro-spaghetti size) at the very end.
Can anyone suggest if this sounds right? Do you think I cook the short ribs covered in water and then maybe just add the ingredients to the same pot? Do you think I would toss out the water or part of the water before hand????? My 88 years old dad doesn't remember either.
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Okay.... if I were trying to make a short rib vegetable soup... I would start by salting the ribs and letting them "brine" for at least a few hours. I would then brown those ribs [after making sure they were dry with some towels] iin olive oil, taking whatever time needed to develop a nice brown crust. I would then add either some water or some homemade beef broth [water is better than boxed broth] and some pureed tomatoes. I might also add some aromatics like onions, bay leaves, a bit of carrot, perhaps some celery [or even better celery leaves.] Bring to a boil, skim, and then simmer for a nice braise. Once you are at the braise stage, you could throw it into the oven. When the meat is tender, you now have your broth and your cooked meat. I would probably chill this so I could defat.
Okay, so assuming this is the second day, I would prep my veggies. You have already added the tomatoes to the broth. While the broth with meat after defatting is warming on a low heat, I would brown my onions, carrots, celery.... salting at each addition. When the onions are just shy of browning, I would add the cubed potatoes. I like to have the potatoes sautéed, not just "boiled." When the broth has turned back into liquid, pull the ribs and place them in a bowl. When you are happy with these veggies browning, add the broth to the veggies. Let the vegetable soup cook until the carrots and potatoes are the texture that you want. At the end, and this is the end, add your cabbage, the meat that you have picked off the ribs, and your pasta. When the pasta is cooked, you have dine!
I would think about your veggies a lot. I would want to add some frozen spinach. Potatoes and pasta is too many carbs for me; I would always go for the pasta, but that is me. I might prefer white Cannellini beans to the potato, but this is your memory, not mine. Let's face it, this type of recipe is all about using what you have!
And you know, this sounds absolutely delicious! I might have to make this after the holiday rush is over. In fact, I might need to buy some short ribs on my next Costco run.
*susan*
p.s. After the beef broth is back to temp on day 2, I would strain it before adding it to the sautéed veggies. The veggies that made the broth delicious have given all their flavor have nothing left to give. And I would probably add some red wine to the broth deglazing after browning the meat, but that is me. Your MIL probably didn't do anything like that.
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Dinner tonight is probably going to be Mac&Cheese and water.....:-)
I just paid the property taxes.... Yikes.....
DD's grades were one B and the rest As. She is taking honors classes....she was surprised and pleased. Sharon and I were pleased (but not surprised) because we knew she could do it. Anyway, we gave her the choice of where she would like to eat and she chose the Cheesecake Factory. So, last night we ate at the Cheesecake Factory.
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Eric - congrats to your DD. That's a real accomplishment for honors classes.
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Great beef soup, Susan. The one part of the process that surprised me was sautéing the veggies on day 2. I would have cut up the veggies and cooked them in the strained broth. When they were almost cooked, throw in the pasta and return the ribs to the soup. .
Congrats to your DD, Eric. Those are excellent grades.
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Hi all. Still having problems with my phone. The thing works great but having charging issues. Bought a new charger worked for about a month no problem. Now acting up again. Sigh.
Minus hope your teeth cooperate with your plan! Sorry you have to go through that.
Nancy enjoy life changing with Carole.
Red, I'm going with Susan on that one. If you don't defeat and cook the rest the 3rd day, it's always seemed pretty greasy to me.
Carol, That sounded like a great dinner you had that's a lot of spices! LOL
Lacey I hate losing posts
Special you've been busy with the traveling. I have a memory tree. Most of the ornaments on that one were made or bought for a reason. I'll post one of my favorite ones today. It just makes me smile every time I walk by. Ok. I'll sneak on a pic of my new DGD too. LOL
Eric, short Doctor visit I hate waiting so long. I forget what I want to ask. I have 3 Dr appointments before the end of the year. Then I have one first week of Jan. Yuck..
Christmas will be at my DBIL. So i don't have to cook for xmas. Our family gathering will be Sat the 27th. I'll cook for that one, traditional ham, mashed potatoes and corn. And for some godforsaken reason, brown and serve rolls. The kids don't think it's a holiday without them. LOL I tried biscuits once. Let's just say they won't ever float down a river. LOL
If my phone goes wonky, I want to wish everyone of you a Very Merry Christmas. Enjoy your families and friends.
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So here's Mr.Christmaspillar wishing you all a Merry Christmas!
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Oh Monica, what a doll baby!
Just lost a long post. Argh! We made it, the hotel is beautiful and bedecked with a gazillion Christmas trees, the wood fired pizza wIth San Marzano tomato sauce we had for dinner was very good, the seasonal fresh flower arrangement lovely and very fragrant from
lilies, stock and roses. Looking forward to seeing you tomorrow Carole!
Hand is driving me crazy.
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Soup is made---my sample taste for the seasoning and the tomato juice amount/ level was good. Its always better the second day, so we will see how it turned out tomorrow. Three calls to 90 yr old aunt in CA said, cover the shortt ribs with water and 3 beef bouillon cubes. Simmer on low for a couple of hours. Add the carrots and simmer another 30 minutes. Add everything else, including diced tomatoes with the juice. Add the tiny egg noodles at the end. Made two huge containers. Will hope for the best. My 88 yr old dads only complaint was I took the bones out of the ribs before the soup was completed---he says my mom always had him do that when it was done.... I am sure I extracted all the flavor out of them, but I can't get anything right in his eyes.....
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Slow food days here. Schnitzel leftovers on Saturday, French toast for husband yesterday for lunch, and then last night we went out for dinner. My husband has become quite enamored with a new Legal Seafood outlet near our house. Different menu than the rest of the chain. Anyhow, it was nice to sit and have someone else bring food. Today we will do the big food shop for Christmas eve and day.
So the menu doesn't "feel" right, but I have to proceed. We have grilled rack of lamb chops, endive salad with pears and blue cheese, spanikopita, scallop potatoes, gravlax, a modest cheese plate, stuffed mushrooms, gravlax with mustard-dill sauce, cucumber salad, deviled eggs and butternut squash soup. Dessert should be cookies. The idea is a grazing kind of meal and I have to make sure that my lactose-intolerant, vegetarian sister has a balanced meal as well.
Breakfast I will make sticky buns from the Flour cookbook, a brioche loaf, granola, yogurt, bacon, sausage, some kind of egg [scrambled? poached?] and for some reason the boy has requested hash browns. We have never been a hash brown family, but maybe that is what we are becoming! I know we are missing fruit from that list, but last year I had a bowl of lovely fruit salad and it didn't get eaten.
Red, glad that you found your soup mojo. Never would have thought to add bouillon, since I always have some stock around. Hope it tastes like your [or your father's] food memories. And what is with people complaining when you make them something special? I just don't get it.
Nance, have a great time in NOLA and give Carole all of our best,
Moon, love the pictures!
Eric, congrats to DD!
Minus, hope you are recovering well from your mouth invasion.
Now, I must get coffee!
*susan*
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eric - yay for DD! She's a smart cookie!
moon - love the baby pic - and the Christmas-piller pic!
susan - your menu sounds fab!
Yay for the carole and auntie meeting!
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Christmas menu has been the same for a number of years. It's a stretch to call it a menu. More a collection of dishes with emphasis on meat and carbs. Pork roast is a must. I have two Boston butt roasts, blade bone in, which I will stuff (little deep pockets) with chopped green onions, garlic, s & p and cayenne. They will be cooked until very tender and not really requiring a knife to eat. My sister will roast a turkey. Several people would prefer a fried Cajun turkey but this turkey is a freebie and will be roasted. This sister always cooks fresh cranberries and mashed potatoes made with cream cheese. The dinner is at her house.
I will make a creamed spinach and artichoke hearts dish and German potato salad. A SIL will make a big pan of cornbread dressing. There will be gravy. Maybe two gravies, pork and turkey. Some years I have made a corn casserole and I may make it this year. Some years we have sweet potatoes in some form. There will be a tossed salad. And dinner rolls! I plan to make the same Pioneer Woman recipe I made at Thanksgiving.
Oh, and to please my mother, I'll make a shrimp mold even though we don't need an appetizer. We serve dinner by 1 pm. My mother is getting fidgety by then because her inner clock tells her 1 pm is an hour late.
One brother is bringing a bakery cake which will double as dessert and my mother's birthday cake. Her birthday is Dec. 27th. The cake will be a "dough bage" (spelling?) cake. It will be too large since this brother tends to over-do things. He will tell how expensive the cake was. My sister will brew coffee.
Most people will have visited, eaten, opened some presents and departed by 3 pm! My dh will never get over the brevity of our holiday celebrations since he remembers celebrations in his family that dragged on until midnight. He and I usually transport my mother and her presents and some leftovers the short distance to her house. Then we stay and visit with my youngest brother and his wife and grown daughter who are in town for the holiday.
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Can someone tell me if there is a huge difference between Zante Currants and White Raisins? I make a White Raisin cake that is a box of white raisins and a lb of chopped pecans every year and I just got in the cupboard and I have Zante Currants instead of Raisins? Its sorta like a fruit cake but light in color?
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We sure do identify with our family food traditions, don't we? When we were Four or more--we always had turkey and ham. Now that Thanksgiving is Two and chcirstmas 3, we do the turkey on Thanksgiving as our third doesn't eat poultry. And we do Ham or Roast Beef on Christmas.
Once my aunt arrives today, I will ask her if she is ok with me doing Hungarian Sausage Dinner for Christmas eve (Hungarian Sausage, Mashed Potatoes, Green Beans, Applesauce) ---and then for Christmas--- This year it will be Ham, candied Sweet Potatoes, Peas, rolls, a special raspberry jello salad that we have just about every holiday, and if I get it made, a white raisin cake for dessert. Usually have an assortment of cream cheese spritz type cookie press cookies, but with trying to take care of me and my dad , I just didn't get to it. This is the first year I haven't decorated to the max and I've never not had a tree put up, but I had a little table top tree and I put it on one end of the console table, with the nativity at the other end and the gifts underneath.. I keep thinking every night when I undress I wll have started to turn Grinch Green but so far so good. I was scared of what Esmerelda (my new kitty) might do if left unattended for long with a 6 foot decorated tree in the house......
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zante currents have less moisture than raisins and are a tad less sweet, in my experience. If you hydrated them for an hour or so, using rum would be a fine hydration solution, they would be pretty similar. Since rum is sweet, that would fix both differences in one fell swoop. If you don't like the rum idea, grape juice, apple juice, or sparkling cider would probably work well too.
My box of Meyer lemons arrived. The question is, do I have the time/energy to make the marmalade before Christmas along with everything else I have planned.
*susan*
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Susan--Thank you---pthen you think if I soak them they will be ok? Don't think I have any rum in the house---I have a bottle of Cointreau Orange LIquor wht do you think? I have Brandy I might just run to the store and get a box of yellow raisins. I honestly can't remember why I bought these, unless I used them in a fruitcake I made --could be I tossed the wrong thing in the cart.....OH WELL
I don't know how you do all you do---I am wanting to just crawl in bed and not come out till the holiday is over.... which really isn't like me at all.
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Brandy with 1/2 tsp sugar.....
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Lucky Red. I can't even find currants here. Lucky to find golden raisins. Soup mojo I love it Susan. There is prob. one serving of the black eyed pea stew left plus I froze a generous amt for DD.
Susan what size army are you feeding for Christmas? I could never, never, never in a million years get all that together much less have it all ready at the same time or even the same day. Make sure you get some rest time you ambitious little cooker you.
Congrats Eric on such a smart daughter. But look at her parents - no slouches themselves.
Moon - love our tree and DGD picture. I think she looks just like your DD.
Well I finally have an answer from DD. Yes she is coming Christmas Eve. Could not get Jan 2 off, was thinking of coming out that weekend instead. That may be a blessing in disguise. I just saw a forecast for freezing rain on New Years Eve. Now what to make for 3 people on short notice. I do have the pork loin in freezer. I think I see a grocery run tomorrow. But do not want to spend this time in the kitchen. Hmm.
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Susan, omg, you exhaust me. Except if I were home this year, I'd be cooking and planning right along with you. My friends and family tease me that my motto is "excess is never enough". Can't help it, it's the same reason I overpack. I like variety.
Eric, smart girl, congrats to her!
I'm sitting in my hotel room (waiting for my phone to charge), enjoying a cup of coffee and looking at the beautiful Gulf of Mexico. havent spotted a dolphin yet, but I usually do in this very spot.
We had a very lovely lunch with Carole and her dh. It was such fun to meet someone from here and I felt like I knew her already. They are delightful people and I hope we get to do it again.
Tried a new fish for me at caroles dh's recommendation - triggerfish in a po'boy. Good stuff.
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Cake is out of the oven---went to store and purchased Golden Raisins--as I needed coconut. House smells so good...Cake is cooling in the pan, Charlie brown music in the Bose---Bowling Xmas party tonight, dinner with two pals tomorrow. 88 yr. old aunt arrived safe and she is with my dad---which means I can relax a little, knowing he's not alone....She thought the soup was good and so did my dad and so did I. Nothing will ever taste quite like you remember your mom's, but it was close---just like my potatoe salad is "close' but just not quite there..... Fine with me. Now if the rain would just chase out of IL> It was o so dark here at 3pm.......AGHHHHHH. But, thankfully its not cold enough for all this to be snow......
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So, for some reason, today began the Christmas food countdown. I was supposed to have a heavy coding day, and then my brain starting meandering, and next thing I knew, I was in the kitchen. Made the Viennese crescent cookie dough. And then Mr. PostMan brought my organic Meyer lemons!!!! There was such a sweet note inside from the farmer saying how she picked the lemons in the morning before heading to the post office. Hello? Will I ever order organic Meyer lemons from anyone else? Anyhow, this meant that I could probably get one batch of marmalade done before Christmas. My mother could head home with marmalade and we can have some with that lovely brioche bread! So, I sliced up 1.5 lbs and they are now "curing." The cookies were shaped and then into the oven. Now I moved onto the salmon to make the gravlax. Easy to do, and it is now curing under a brick. And finally, the rolled cookie dough. Since it needs to chill for at least 2 hrs, making the dough was the only piece of this project that I could do. And gosh, it was time to make dinner! Whipped up some biscuits, fry up some chicken, and make a simple salad. Bake off the cookies, have an uncomfortable interaction with the girl child, and here I am!
This mother/daughter thing is complicated. Somehow she "thought" that because we were having a "grazing" meal that meant she could have the kitchen on Wednesday. Clueless! Ummmm.... heck when was the last time a holiday meal just appeared without effort? Yea. I am racking my brain too. This too shall pass. Sometimes, we are all self-centered. And this is her moment!
Tomorrow, I will prep the spanikopita filling, make the brioche dough, roast the butternut squash for the soup, and dry brine the lamb ribs. And try to do some "real" work.
*susan*
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DH and I also enjoyed the lunch get-together with Nance and her dh. Never a lag in the conversation. We did not leave the Beau Rivage casino any wealthier than when we arrived. The video poker machines weren't generous.
There were a couple of packages waiting for us when we got home from the Gulf coast. One was a Christmas present with two boxes of crackers and two soup "kits." The company is Stonewall Kitchen. For my evening meal I opened one of the box of crackers, got out a block of gorgonzola and a jar of tobasco pepper jelly. Dessert was several of dh's home-made oatmeal chocolate chip cookies. I'm eating them to get rid of them so they won't be a temptation. Good logic?
Susan, we made marmalade with meyer lemons last winter. DH wants to make orange marmalade this year. Meyer lemon trees are pretty common around here. I usually have some lemons given to me but not this year so far.
Tomorrow I'll make a grocery list for odds and ends of ingredients I don't already have on hand. The weather forecast is for rain, but I'm hoping for a window of opportunity to go to the nearby Winn Dixie supermarket. On Wed I'll stuff the pork roasts and make the dinner rolls. Christmas morning I'll have to get busy fairly early to make the German potato salad and the creamed spinach dish and the corn pudding dish while the pork roasts are cooking. DH is a big help. I may put the pork roasts in the oven when I go to bed on Christmas Eve and set the oven to come on. That would give them time to come to room temperature.
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So happy to hear that you had a lovely lunch together with your DHs, Nancy and Carole. Hope the dolphins showed, Nancy
For a person who is having a rather toned down holiday, I have managed to position myself solidly behind the 8 ball. Need to get to the food store pronto!
Ho Ho Ho!
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Unlike the sun, 3 dolphins made an appearance this morning. I do believe this is the most relaxed Christmas I've ever experienced. I like it.
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Nancy, I'm so glad you're enjoying your relaxed Christmas holiday. Tomorrow should be a good travel day for you to move on to NO. By then this front should have made it through. We've missed most of the rain today but it's thundering and raining now. The town of Amite, north and west of us and about a 45 min. drive, had a tornado destroy some homes.
I forgot about the leftover lasagna in the refrigerator and have Apple Braised Turkey Thighs cooking in the oven. It's Martha Stewart's recipe, easy to put together and quite good. I can only find turkey thighs in the supermarkets around Thanksgiving and Christmas.
Lacey, is behind the 8 ball good or bad? I'm not much of a pool player.
Lots of people at the local Winn Dixie today but everyone was patient and polite. The manager was ready for us shoppers with a big supply of the items that figure into holiday cooking. Quite a few of the items on my list were on special. I bought extra butter for the freezer since the price was so good.
I had enough "points" from purchases at the store the last few weeks that I qualified for a free small appliance. I selected a 4 qt. Crock Pot. It is quite pretty, a dark red color.
My oven is talking to me so I'd better go remove the lid of the Dutch oven.
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I made the grocery run today. What a madhouse. I think every stock clerk was there filling up the shelves. I had to laugh at one. He was stocking canning jars. He said they were actually quite popular this time of year. I can only think for soup mixes, hot chocolate mixes, that kind of thing. DH decided on enchiladas for tomorrow's dinner. That's good, I can make most of it ahead of time. Fruit salad, refried black beans, Spanish rice. Heavy carbs. Can send home with DD. Think either brownies or a 9" carrot cake. Recipe came off of the sugar bag I think Tom Thumb brand.
Carole I read that at least 4 people died in Mississippi. So sad anytime but esp. this time of year. I know the weather has been crazy. Looks like N. Texas will get winter back for New Years. Glad you and Nancy were able to get together. Sorry casino was stingy with you.
Not so sure what dinner will be. I had a salad when I came in and am not really hungry. Maybe I can rustle up a bit of leftovers to tide DH over.
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TV dinners for after Christmas Eve service. Told hubby I was going to be doing all the cooking tommorrow, not cooking tonight!
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