So...whats for dinner?
Comments
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Last night, Mr. 02143 asked for a simple samosa, rice and lentil dinner, and so that his what he got. The kid stopped by on her way home and enjoyed our leftovers immensely. It was her birthday! Can't believe that I have a 27 year old child!
Tonight I tried something new with lemons and chicken; a riff on an Emeril recipe I found online. I cut the half chicken breast into chunks, dredged in flour, and then browned in a bit of olive oil. When there was a crust, pulled them off and then added onions and garlic. A bit of hot peppers, lemon zest, and a bay leaf before adding some chicken stock and lemon juice. Threw the sucker into the oven until it was cooked through. Served with roasted asaragus and pasta. Not a bad supper at all and a lot less butter/oil than a piccata.
Nights like tonight, I am astonished by how little we eat when compared to even 10 years ago. I cooked 6 oz of pasta and we couldn't even come close to eating that much and Mr. 02143 even did tons of physical labor today. The chicken breast half was only 8 oz and it too was an effort to finish. Oh well...... does make us a cheap date!
*susan*
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Second, it seems like you're doing better! Good!
Minus How are you?
Susan, you so outshine me in cooking in every way. I am pathetic
I'm still "grazing" Medication arrived today for other condition by Fedex. I was told 6 months, now questions of longer, no way. I can't do it that long. It's nice to feel that I am so important that I have $800 worth of medication in my fridge for a month, but need clarification. Won't bore you all with details. We all have other things going on
For dinner... Hmmm, I see that DD has dropped off dog when I got home from work! Wonder when she came? Wonder when she'll be back? Life is full of surprises.
Oh, Puppydog says CHEESE! Well that's a big surprise since I'm addicted to it too. Maybe rice and cheese casserole? I'll look at my cream of mushroom soup can. I know, pathetic. Oh, it calls for chicken and sundried tomatoes which I don't have. Maybe I will pour it over defrosted Tilapia and "poach" it with peas.
I am not worthy, I am not worthy of this thread. But I do so enjoy reading your recipes.
Thinking of you all. I will try to be a better cook when my veggies grow this summer
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Love you Bedo pathetic cook or not. Cheese and rice casserole sounds divine. I panic when I can't find a can of cream of something in the cabinet. I've been known to sub. ripe olives for mushrooms or tomatoes as neither fav. of DH. I keep canned chicken for such emergencies. I think rice/peas is a an old standby.
Susan - your chicken sounds great. The group we eat out Mexican food with eats so much at one meal I would literally barf up my toenails. And they eat out a lot, several times a week.
Nancy - I think I have some of nearly every kind of rice made. DH usually prefers rice over potatoes if I give him a choice.
Carole - I have the same type small chest freezer. Need to dig out the bottom to see what's in it.
Eric - Loved the co-conspirators ants and squirrels.
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carole - I started doing this with my Christmas decoration boxes - I tape a ziplock bag to the container across the middle so I can still open the bag, then use an index card to write down the contents. I keep the index card inside the ziplock. I like the system because if I add a new decoration, or throw something out I just re-do the card. I do the same with the freezer - keep a list of the contents and cross off as something is used, or as I add things. I also alphabetize my spices - yes, I am a little OCD!
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Yogurt or milkshake tonight. I was sitting in a dentist chair from from 3:00 to 5:30 and the numbjuice they have to use on me (alergic to the normal stuff) lasts 8-10 hours....so I don't want to eat my cheek...
The problem was in two areas where teeth touch, so essentially 2 cavities in 4 teeth and they were where it was difficult to reach......
Eric -
Oh Eric, I sympathize. I have a "million dollar smile"
haha. It hurts most in the purse. I keep thinking, thank God, we have dentists and can afford them. Hope the (I'm guessing) drooling and lopsided smile end soon!Speaking of which, I see that doggie's toothbrush and natural vanilla flavored dog toothpaste have been dropped off, so I think that she may be here for a while??
Dx 6/17/2011, IDC, 1cm, Stage I, Grade 1, 0/2 nodes, ER+/PR+, HER2-
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Bedo - Maybe more of us would brush if we had vanilla flavored toothpaste.
Has doggie manners improved since last visit?
Yes, very thankful for modern dentistry and doctoring.
Eric, enjoy your numbness milkshake. DH starts next month on prep for crown #???. Waiting with baited breath if root canal involved.
Found the neatest old site for reading old newspapers. Making cornbread from the Wilmington Star News 1990. Many foreign ones. Anyone for practicing their French or Italian? The one I want to get and it is subscription only now (boo hoo) is the Honolulu Star Advertiser.
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Susan, what do you put in your samosas? Do you use a regular pastry crust?
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Someone asked me for this recipe (sorry, can't remember who)
Zucchini Corn Fritters
4 cups shredded zucchini
1 teaspoon salt
3 eggs
2 ears corn
1 small onion; diced small
3 scallions, white and green parts; thinly sliced
1/4 cup cilantro, minced
3/4 cup flour
a few good grinds of black pepper
canola oil oil, for pan-frying
sour cream for serving1. Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.
2. Crack the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour and pepper.
3. Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.
4. Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.
5. Serve with a dollop of sour cream or Greek yogurt. The fritters should be crisp on the outside and slightly custardy on the inside.
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Bedo: I'm hanging in there. Thanks for asking. This was 8th day after 1st chemo. Colace for the first 5 days & the BRAT diet for the last 3 days. WTH. All the meals sound great & I look forward to eating real food again soon.My thoughts are w/everyone else in active treatment. And sending special thoughts to Debbie & Chuck. I don't do FB so appreciate Laurie's updates.
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Eric & Minus.... Hope you're feeling better!
Bedo & Eric... Thanks for thinking of me!
Finally had enough of pain, swelling & lack of sleep so I called PS's office. Got ok to take pain pills remaining from first surgery, success! Slept most of the day (it's only been a couple days out from surgery), almost no pain, swelling going down. Realized I've been eating badly the last couple of days and lots of it - way beyond comfort food. So, I decided to eat healthy and pulled some shrimp from the freezer, marinaded in Italian dressing, then fried/steamed in more dressing, with steamed zucchini and couscous. Since DH is strictly meat & potatoes, boiled some red potatoes for him. He comes home and gets upset with me - says I should know better, he doesn't like any of it. I was disgusted so I went to bed & fell asleep for hours. Sheesh! I give up! He can bring home burgers, burritos or whatever junk he wants from now on. Gonna concentrate on my health by eating well, taking meds and sleeping! -
Hi Minus. Glad you're hanging in there.
I was helping DD with algebra and...."DAD!!!!!! GROSS!!!!!!!!!!!!! You drooled on my paper!!!!!!!!!!!!!!!!!!!" -
Oh Eric, that's too bad! Hate when I have dental work and can't feel my mouth or face! What a great dad to help with math!
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Minus, sorry you're feeling so crappy. I found that the drinkable yogurt (can't remember the name, dannon makes it) really helped me with my gut issues during chemo. I couldn't stand the thought of eating yogurt but the drink tasted good to me and helped me a lot.
2nd, I'm sorry you're having so much pain. Glad things are getting better. Your plan sounds like a good one. My DH is such a good one. In 33 years of marriage he has never complained about a meal. Even the ones that are worth complaining about. I think the thought of having cereal for dinner every night is too frightening lol!
Eric, I hope you've stopped drooling by now, but you might want to change your pillowcase ;-D -
Hi everyone! I just got back from six days in San Juan - beautiful warm sunshine every single day! I've been reading your posts but I'm not even going to try and comment on everything, just know that I was thinkiing about all of you.
I have chemo this afternoon at 1, back to reality! The weather here has vastly improved and is supposed to be in the mid-60s for the forseeable future.
I am feeling really good and am ready to get back into the kitchen. DH shopped so who knows what I've got to work with, but I'll come up with something or we'll stop at the store after treatment. He did have my favorite yogurt and berries in the fridge so I was all set for breakfast.
I buy flour in one pound bags and keep it in the freezer. You can tell how much baking I do...lol
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Michelle - was just thinking you've been very quiet. Now I see a good/happy reason for it. Glad you got away again and hoping chemo today keeps blasting away at those little sh**s.
Nancy - do you have any particular English muffin rings? Read the reviews on Amazon and many seem to rust so easily and I'm not the best at equipment maintenance. Do you cut your muffins or bake them with the rings on? DH finally taught me how to add to wishbook list on Amazon. Told him not to order anything on there without asking me 'cause I'm liable to put things on then change my mind. I also read some recipes that said just make a patty and bake them. Might be in for some baking soon. I have a lovely bread board I bought 2 years ago at Walmart sitting on the counter with stuff piled on it. And think I actually have some fairly recently bought yeast in the cabinet. I think you said you used Alton Brown's recipe, right??
2ndtime - Glad you got the OK to use the pain meds. I'm with Nancy on meals. DH might not think it the best meal but will usually eat it and if needed follows up with bowl of cereal. He's not a fish person, artichokes or asparagus but will eat most anything else. Shrimp from your freezer in So. CA is most likely great. Yum.
The pesto cornbread was interesting. Called for olive oil which I used but think it would have been better with standard melted margarine. I think we'll probably eat it but think 1/2 recipe would have been better. Goats love leftovers too as long as not cruciferous vegies or meat based. I actually go to day old bread store and buy them $3 bags (used to be "dollar bags" which I thought was a hilarious term) of old/torn wrapper loaves. Mob scene when they see bread wrappers.
MinusTwo - hope appetite returns soon and chemo is treating you as gently as possible. Same wish for you blasting the little sh**ts.
Wondering about Debbie and Chuck too. Hoping for the best for him.
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English muffin rings.... not hard to care for. Before shaping the muffins, [I weight them since the dough is SO very sticky] you butter the inside of the ring, put the ring on the griddle, and then plop the dough into the ring over the corn meal. When you flip the muffin, you remove the ring, and prepare it for the next muffin. At the end of this, just wipe the ring with a damp towel and throw them back into the drawer. They will all rust if you put them in the dishwasher, for example. Can't remember where I got mine to be honest, but with me, generally the cheapest that doesn't look like crap kind of place.
Michelle, welcome home! I would love to hear where you found in San Juan that tickled your fancy. It was almost a year ago that we were there and I would return almost anytime.
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Luv, mine are foxmoor and they were cheap. I wash them lightly by hand and have had no rust problems. I use Alton browns recipe but I let it rise twice as long. I get more holes that way. I heat the rings on the griddle, spray the rings with cooking spray, drop the sticky batter into the rings then cover them with a heavy greased baking sheet until time to flip them. Don't fill the rings too full or they'll be a big sticky mess on the sheet. I stopped using cornmeal because it burned on my griddle. My griddle is non stick. I experimented with the batter quite a bit and finally settled on a little thinner and a longer rise.
Tonights dinner is lettuce wraps and I don't know what else. Maybe a veggie stir fry. -
Susan and Nancy - Thanks so much. Could that be fox RUN. They are available from Amazon. I was concerned since reviewers said all sets seemed flimsy but doesn't seem they get that much abuse. Assumed they would be cut like biscuits until I started reading the recipes. I guess a set of 4 fits your griddle about right. I have one but rarely use it, the waffle/griddle reversible elec. I see yummy muffins in my future, DH not so much.
I'm sure tonight will be leftover stew and pesto cornbread. The chicken is still thawing in fridge where it will remain until tomorrow.
On another note the chicken recipe calls for trussing it. No trussing in grocery store. I do have kitchen twine to tie the legs together. Any other suggestion for trussing? Might just have to tie legs and hope for the best. I'm not sure I've ever baked a whole chicken. My DM did not do roasted chicken; fried or ShakeNBake are what I remember.
Oh, threw some of those produce clearance roasted frozen peppers in the chicken sausage dish. I need to make more of those. Will haunt produce section for more. I do have 3 measly pepper plants in the ground. I lost my side yard garden area that I did not much use anyway when DH graveled it and parked a utility trailer on it. Anyone have much luck with vegies in pots?
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Michelle, I was getting ready to send out the hounds....so good to hear that you were off enjoying sun and surf. I'd like a little review of San Juan also.
Made a veggie lasagna last night....which does not sound like much of a spring meal, but given the previous day's rain and cold, felt just right for cooking purposes.
Bedo, hope you were able to make it into BID without any problem for your appt. -
Luv, they are fox run (my bad). They are flimsy and if you exert much pressure on them they'll bend, I just bend them back. I have a large griddle and I could get 12 on it, but I only do 8 at a time. Four should fit easily on your smaller one. Good luck with them!
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Luv, you could use Skewers if they're small. Have you considered spatchcocking the bird?
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Nancy - I don't know if I have a knife or a kitchen shears that will cut thru it. I have a stuffing recipe for it that I was going to use mostly to use up some leftover stuffing mix. It is a 4#er. Can you roll them back up and stuff them? Skewers as in wooden? I did buy a different BBQ maple seasoning just in case, on sale. Can't have too many, right!! I've read about cutting out backbone and both breastbones as well as JUST cutting out backbone. Which do you do? What size chicken do you find best for this? I read you can do turkey too. Know I could not manhandle backbone/breastbone of turkey!
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Luv, I use a good pair of kitchen shears (bought just for this purpose) and a sharp chef's knife for a turkey. Max size of 14 lbs. I can get by with the chef's knife for a chicken. I've done all sizes of chickens up to 4 pounds. Have never cut out complete breastbone (Jacques Pepin has though, he can debone a whole chicken!), only the back and part of the breastbones, so never stuffed and rolled one. Wooden skewers but if you have string, that's really all you need.
Here's a pictorial on how to truss a bird: http://www.dummies.com/how-to/content/trussing-a-chicken.pageCd-storyboard,pageNum-7.html#slideshow
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Btw, I mean no implication or disrespect with the url title
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Nancy - No disrespect inferred. Was going to get out old early 1970s BH&G cookbook for lessons.
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Can't possibly hope to keep up!
Way to go second and minus 2! You are doing great!
Second, how did you make that shrimp??? It sounds really good with the couscous. I need first grader instuctions please. ( I still have my dd's recipe in my recipe box from when she was little. Backed potato. Put buter on. rap in foyel. stik with fork. put in oven four one hurr. eat. )
Goats, the 2 dogs rotate as my DD travels for work. This one likes "Dates rolled in crushed pecans" from the litter box. Sorry!
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Bedo - LOL. Read the dates rolled in pecans and kind of stopped. Well, well, we do cater to our dogs then went on to read the next line "from the litter box". So funny. Have a good evening sweet sister.
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Luv, the pesto cornbread sounds interesting. Such a juxtaposition--redneck cornbread and Italian pesto!
I had a Books a Million giftcard to spend so bought ANOTHER cookbook! It looks really interesting. Nice printing and binding and lots of photos. Mark Bittman's HOW TO COOK EVERYTHING: THE BASICS.
Michelle, I noticed your absence. Glad you were having a great time in the sunshine. Yes, tell us about eats in San Juan.
Speaking of English muffins, I'm delighted to find the Bays brand showing up everywhere. I buy the multigrain since I've been brainwashed against white flour. White potatoes. White pasta.
However... I pigged out today and ate a huge oyster poboy on white flour French bread. AND garlic butter herb fries. Yes, white potatoes. So much for being brainwashed.
No dinner for me tonight. DH will eat another meal of his wonderful beef stew with a salad.
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Bedo... Don't worry, it was easy, I wasn't up to much time in the kitchen. Peel shell off shrimp. Make sure both outside and inside black lines (aka intestinal tracts) are removed (I used a sharp paring knife. As disgusting as this is, I think it's more disgusting to eat.). Rinse really well; pat dry with paper towels. Marinate in Italian salad dressing several hours or overnight. Drain before cooking. Added some fresh Italian dressing to fry pan (I used a small Teflon pan), heated, then added shrimp. Cooked a couple minutes til shrimp white-colored, turned, cooked other side. Took one out, cut to make sure it was cooked through. Cooking time depends on size of shrimp so you'll have to adjust. To serve I put a little butter on couscous/steamed zucchini. I would imagine you could serve with a sauce or melted garlic butter but I was too tired.
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