So...whats for dinner?

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  • ChiSandy
    ChiSandy Member Posts: 12,133
    edited November 2015

    Last night had leftover BBQ (2 ribs and 2 slices of brisket). Made “greens” with steamed kale, olive oil, lemon and Panola sauce. Brunch today was “egg in the hole” made with low-carb (no white flour) bread, out of which I cut & toasted two circles a little smaller than a turkey sausage patty. Voilà: low-carb, low-fat “sausage biscuit” (half the calories of the Jimmy Dean frozen version). I get a locally-baked brand of 100% whole-wheat plus fiber bread called “Today’s Temptations:” 2 gm. net carb per slice and it actually tastes like whole wheat bread.

    Tonight’s another lazy-chef night: a leftover roast chicken thigh covered with jarred tikka masala sauce; nuked palak paneer (shelf-stable packet); and will steam some leftover sweet potato chunks with sea salt & garam masala. But first, I just had a decaf breve latte (just bought some freshly-roasted decaf espresso beans). Dinner will be a couple of hours away.

    Tomorrow night I’m going to a Beaujolais Nouveau tasting (gonna have to exercise extreme discipline and either spit or pour out & rinse). Will Über it downtown, of course. That’s my wine for the week.

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  • SpecialK
    SpecialK Member Posts: 16,486
    edited November 2015

    red - no other liquid, it makes a creamy gravy all by itself.  I have also made this with a whole beef shoulder roast if you don't want to use stew beef, or cut up your own.  I usually serve it with rice or wide egg noodles.  Beware of the salt content though - you might look for low sodium COM soup.  It makes your house smell awesome too!

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  • bedo
    bedo Member Posts: 1,866
    edited November 2015

    Chisandy Have fun out there tomorrow

    Susan I hope you feel better

    I've been eating lots of pears lately as they are in season here...I'm thinking grilled cheese sandwiches with sharp cheddar or brie with pears and a ridiculously expensive bread from a breadshop (and lots of butter)

    It's time to eat lots of good food, put on weight (in case there is a famine or power outage this winter) and take a good winter's nap with the kitties and the fire.

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  • mysunshine48
    mysunshine48 Member Posts: 1,480
    edited November 2015

    OK, This is probably a silly question, but what is COM soup?

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Cream of mushroom.

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  • mysunshine48
    mysunshine48 Member Posts: 1,480
    edited November 2015


    I told you it was silly! Thanks! But with all you good cooks, I thought it might be some creative thing that I had to learn about! :)

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Not silly, It took me a second glance too lol!

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  • susan_02143
    susan_02143 Member Posts: 7,209
    edited November 2015

    KitchenAid Pro 7 update. This morning my new and very handsome best friend, kneaded a dough that had a total of 12 cups of flour. The machine did not dance, grown, sweat, or do anything exciting! I was able to move around the kitchen, turning away from the mixer to do other tasks, without fear. This new guy is welcome to hang in my kitchen for forever!

    *susan*

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Awesome! Just don't use it during a storm. That's how my Pro 6 met it's demise.

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  • SpecialK
    SpecialK Member Posts: 16,486
    edited November 2015

    Sorry guys I am used to military acronyms, lol!  I had written cream of mushroom out in the earlier post and then used the abbreviation afterward, but didn't think about the page breaks!  Definitely not an exotic ingredient!

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  • Redheaded1
    Redheaded1 Member Posts: 1,600
    edited November 2015

    Got to hit the store for stew ingredients......

    I didn't know what COM was either-----thought it was a funky BRand abbreviation....LOL.

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  • susan_02143
    susan_02143 Member Posts: 7,209
    edited November 2015

    image

    I decided to grab about 3/4 cup of the dough to make us a mini loaf for dinner in a banneton. Obviously, my cuts weren't quite deep enough, but I think it will "eat" just fine. The rest of the dough was split, shaped into batards and are now baking in bread pans. I prefer bread pans when I know I have to cut the dough into cubes for the stuffing. [Time to refinish my countertops, it appears!]

    *susan*

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Beautiful!

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  • Lacey12
    Lacey12 Member Posts: 2,951
    edited November 2015

    Oh my, Susan, that is one beautiful bread loaf! Be still my salivary glands!! I think you and Nance should have a "bake off" and mail us the products to judge.....hee hee. ;)


    Speaking of making baked goods, the oddest serendipity occurred yesterday at the Haitian food ingathering tea. The hostesses gave out boxes of Welch Cake Mix (and a few packs of already done cakes). I was the sole person who knew what they were...and was delighted to take home one of each item. It seems that the hostess was contacted by the bakery owner after she found a copy of their invite to the tea in the Kinko's copy machine. So She contacted the hostess, told her about her new bakery, and asked her to give out these products to their guests. Yay! Now mind you, I am initially not as enthralled with these as I am those sold at Volante Farms....BUT, I scored a pack of completed pineapple/coconut cakes and they are interesting. My mix is cranberry.
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  • susan_02143
    susan_02143 Member Posts: 7,209
    edited November 2015

    I have never heard of a Welsh Cake. Is this similar? http://www.kingarthurflour.com/recipes/welsh-cakes... And, does this mean the bakery is making mixes?

    *susan*

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  • ChiSandy
    ChiSandy Member Posts: 12,133
    edited November 2015

    Dinner tonight will be crudites, cheeses & charcuterie, accompanying a Beaujolais tasting (Nouveau & “Cru"). Fortunately, all attendees are serious oenophiles, so nobody will give me the fish-eye for pouring out or discreetly spitting. Mustn’t exceed 6 oz. if I want to stay safe. Nonetheless, I’m Uber-ing it downtown rather than driving/valet parking. I’ve cut so far back on wine I notice it takes very little to affect me now!

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Susan/Lacey, that is the recipe I use.

    Dinner tonight is the brined thick pork chops with fennel, roasted sweet potatoes and some fresh applesauce.

    I'm afraid I would have to concede the bake off. I'm not worthy :)

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  • susan_02143
    susan_02143 Member Posts: 7,209
    edited November 2015

    So my Welsh Cake people, is this a breakfast food? How sweet are they without the cinnamon sugar? How long do they last before getting wildly stale? I am thinking that this might be a nice variation for our Sunday breakfast-at-noon.

    Dinner was the salmon with pasta and peas. Bread was fine, but neither of us was particularly focused on the food. Blood markers are back and they are significantly up. Never a good sign. At Monday's onc meeting, I will be scheduled for a scan quickly. Argh!

    *susan*

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  • bedo
    bedo Member Posts: 1,866
    edited November 2015

    Chisandy Oui! cracher comme vous voulez, mais je ne l'ai jamais trouvé la bière pour être nocif après quatre ans. I am looking at an apartment with on street parking only and am worried about snowstorms in New England. I am not ready for uber or buses yet as I have a minor commute. I hope you enjoy yourself!

    Susan that bread looks great. I cannot bake

    I have never heard of Welsh Cake.

    Seared scallops for dinner, the BIG ONES

    Minor rant coming please ignore if you want.

    I have a sign on my office door "Closed for lunch 12:00-1:00" ( I have to be there from 7-4 so that hour off gives me eight hours, and I usually use my lunch hour to do paperwork. People see me chowing down on mac and cheese or whatever through the little window and wave. I don't look up, I pretend I don't see them Then they knock softly then louder. I still ignore, then they try to come in through the locked door, Finally I *sigh* get up still chewing and ask what it is, it is always something that does not have to be taken care of during my lunch. On my last 5 days off I have been contacted at my home phone and personal email about silly things that are not an emergency and can wait until I get back.

    I am thinking "Zombies" as in Zombies who follow you everywhere. Zombies that you can never escape from and never get to have alone time. I finally sent out an email stating that if I am truly on call, I want the typical 1/2 hourly rate or don't contact me.

    I asked maintenance for a curtain to put up on the window during my "lunch"

    I'll let you know if I have a job on Monday,

    Haha They won't fire me, they'll just wonder "why is it a problem for her"

    End of rant.

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Susan, we eat them for breakfast and sometimes I have one later in the day (re warmed) with coffee or tea. They are reminiscent of scones but different. I sometimes reduce the amount of sugar and I don't usually sprinkle the cinnamon sugar on them. Like scones, they stale rather quickly but rewarm pretty well. I usually freeze most of them and take them out as we want them. They are delicious with butter. I think Lacey said the ones she gets are similar to a pancake but mine are not quite like that. I believe I posted a picture of a batch a while back.

    Bedo, perhaps you should change your sign to "Keep Out". I had the same problem when I was working. I had a do not disturb sign that people would ignore by saying "you don't mean me, right?" I was fortunate enough to have an assistant to run interference when I needed her to.

    Susan, I hope the markers are something insignificant.

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    Welsh cakes pic is on page 756.

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  • susan_02143
    susan_02143 Member Posts: 7,209
    edited November 2015

    Oh, your version looks very much like an English muffin! Now I have to decide what fruit I might include... currents, apricots, raisins.... or perhaps ginger and lemon. Hmmm.... lemon might not be wonderful with eggs.... thoughts on best mixins'?

    *susan*

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  • auntienance
    auntienance Member Posts: 4,216
    edited November 2015

    I've only used golden raisins and currants. I like the currants the best.

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  • Redheaded1
    Redheaded1 Member Posts: 1,600
    edited November 2015

    Bedo, put a new sign up---Human executions performed immediately upon entrance between the hours of 12-1. No exit opportunity offered.....

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  • Lacey12
    Lacey12 Member Posts: 2,951
    edited November 2015

    So here is the website for the bakery that makes the Welsh cakes. Yes, they are more pancake like than your more muffin looking ones, Nance. And it turns out that thisnplace is who makes the ones at Volantes. I should have realized that there are few folks making these....and their marketing effort has a lot to do with, "What is a Welsh Cake?"

    http://copperkettlebakery.com

    Susan, I think your fam might enjoy either kind for a change at breakfast! Sorry to learn about your blood work. Another friend of mine just wrote to say that her levels have soared, after being NED following very long treatment five years ago for uterine cancer. Maybe the moon is just void of course....I hope!

    Anyway, I have had a bizarre array of food items tonight....of course a briefly nuked pineapple/coconut Welsh Cake (really good when warm!), an apple, a bit of leftover roasted chicken )before I popped the remains in the crock pot), and a few teaspoons of peanut butter with apricot jam. I was just way too tired to make anything....but will make soup tomorrow since the stock will be calling to me.

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  • SpecialK
    SpecialK Member Posts: 16,486
    edited November 2015

    bedo - you need a curtain and a sign that says you will return at 1 pm, so maybe nobody will think you are actually there.

    susan - crossing fingers that the markers are inflammation or something innocuous.

    Tonight was old school open faced roast beef on toast with mashed potatoes and beef gravy, with some baby peas. Yummy comfort food

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  • bedo
    bedo Member Posts: 1,866
    edited November 2015

    Arghhh Susan

    May the bloody bilge rat markers walk the plank and order be restored to the ship.

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  • eric95us
    eric95us Member Posts: 2,845
    edited November 2015

    Bedo...I go over to a nearby park to eat...and leave my cell phone in the car. If you want, I have a picture of one of my "fire for qualification" pistol targets that would probably fit quite nicely in the little window. :-)


    Susan, that sucks..the marker numbers going up. I hope this is a case of where the markers don't mean much.

    Lacey is right, that is a beautiful bread. The not quite deep enough cuts made a neat looking pattern..I like it. You got me to get my sourdough starter out of the refrigerator...now to wake it up and feed it so I can make bread this weekend. and also keep it ready for making sourdough rolls for Thanksgiving...thank you for the inspiration.

    When I make muffins I'll add both raisins and chopped apricots to the mix.


    Special.. I sit in two worlds with acronyms and I have to often consider the context when deciding what meaning to assign to the TLA (three letter acronym). :-)


    Sharon is getting a cold, so I went over to the store to get real Sudafed for her and I completely forgot about the chorizo (spicy sausage) on the stove. Amazingly enough, it still tasted good even though it was grossly over cooked.

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  • MinusTwo
    MinusTwo Member Posts: 16,634
    edited November 2015

    Susan - sucks about the markers. i too hope it's a spurious reading. We'll be with you in spirit Monday. The bread looks marvelous. I gained 5 lbs just looking at it. Nance & Lacey - Welsh cakes sound good. Eric - sorry to hear Sharon has caught that darn cold. Hope it doesn't last and you & DD are able to avoid sharing it. Special - open faced roast beef reminds me of my Dad. That was one of his favorites. Bedo - how about taking a towel and some blue painter's tape and covering the window yourself? Altho I like Red's execution sign idea.

    Went to marvelous production of Phantom of the Opera this afternoon. My SIL decided we needed to sit in the orchestra. We were right behind where the chandelier descends. Eek. The new sets & staging directions since the anniversary make it a totally new experience. Gorgeous voices.

    Dinner after the show was at Cafe Ginger - an Asian fusion restaurant. Their appetizers & sushi have happy hour prices from 5-6:30. Grazed on spring rolls, edamame, crab puffs, spicy fried calamari, shrimp tempura, chicken Yakitori, etc. Prices are $2-5 per plate (like 6 excellent crab puffs for $3.00) and I was full before we could think about a main course.

    Playing Chickenfoot tomorrow. My answer to keeping my brain alert since I don't do Sudoku.

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  • ChiSandy
    ChiSandy Member Posts: 12,133
    edited November 2015

    Bedo, thanks for the encouragement. Hope your experience with 4 yrs of beer being ok translates as well to wine, since although I like beer, any decent-tasting ones are way too carby for me. If I have to ration my alcohol, I'm not drinking anything I don't love. (That's a general rule for whatever goes into my mouth--if the only thing available at lunchtime is PB & J on white bread--or a hard-boiled egg--I think I'll wait! Unfortunately, since my diagnosis I have found way too many things that I love to eat that are no damn good for me......but damn, they're good)!

    Oh, and only one guy tonight spat--and he was a pompous jerk. I simply sipped and then poured out. All in all, it added up to about 6 oz. Glad I found a cab waiting outside the restaurant!

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