So...whats for dinner?
Comments
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Unfortunately I have been eating mostly blended soup for a few nights due to terrible mouth sores in my throat from Doxil. I also have smoothies in the morning which feel so good on my throat. The soup is good tho !!!
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Welcome SierraSue. Sorry about the sore throat. Maybe add jello for dessert?
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On no BEdo - I was so glad to see you. Sorry you deleted your post.
Dinner tonight was a fried rice with everything in the fridge tossed in the pan- celery, green onions, leftover broccoli, mushrooms & bean sprouts
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Hi SierraSue. Sorry to hear that you are having mouth-throat sores.
How about a blended banana split (minus the nuts)?
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The cook has been quite ill with a respiratory virus that perhaps started with smoke inhalation, the smoke from Canadian wild fire. I went to a walk in clinic on Saturday. An antibiotic and use of an inhaler seem to be helping. DH has not done well in role of substitute cook but we haven't starved. Last night we had a version of taco salad.
Today after his trip to the gym, dh is doing grocery shopping and going to a produce stand for fresh veggies. We're hoping to score some tomatoes, which are finally "in."
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carole - oh no! Hope you're feeling better soon! DD had some issues with western wildfire smoke in Washington, D.C. last week, it was very hazy there.
Dinner last night was roasted chicken thighs, red skin mashed potatoes with chicken gravy and carrots with butter and thyme. There is paving going on so I am captive in the house. Dinner tonight will be teriyaki noodles with sliced pan seared steak tossed in sweet chili sauce with black sesame seeds and scallion, courtesy of the freezer and pantry, minus the scallions - which along with celery is the only fresh vegetable in the house. I am down to bare bones but since I don't have a helicopter I can't go to the store for a bit, lol!
DD is currently taking her DBF to the ER at the VA hospital, he is Covid + and has an unrelenting migraine type headache, by several days. She is currently negative and trying to stay that way, but DBF was advised to report to the ER. They have been distancing in the house, she has mainly been at work. I cooked a bunch of food for him so there were things for him to eat. I dropped meals at the door and hightailed it out of there. He tested positive while we were in DC and I told her if she goes in the door of the house she can't come to my house, so that is what the current situation is. DH has a number of people at work testing positive, some in spite of vaccination. Sheesh.
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SpecialK, hoping your daughter stays healthy.
I felt optimistic about our population overcoming the pandemic when the vaccines were first offered following good test results, but I'm growing increasingly pessimistic and increasingly critical of people who endanger themselves and the rest of us by refusing to be vaccinated. The virus will continue to evolve. I plan to start wearing a mask again when I'm shopping in a crowded store and go back to other practices to avoid picking up viruses like the one I'm recovering from.
Dinner last night was fresh green beans with new potatoes, a salad of beets and cucumber, and grilled pork steak.
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carole - same here - I am now concerned that we will have a continuous situation of surges unless more people get vaccinated. I never stopped taking precautions such as mask wearing everywhere I go, and hand sanitizing even though restrictions had been lifted because I have had recent enough blood work that still shows a compromised immune system. DH's workplace - a military headquarters - is now going back to mask wearing as of yesterday whether vaccinated or not, as they are now seeing positive cases even among the vaccinated. They had been relying on the honor system that allowed vaccinated individuals to go maskless and unvaccinated to continue mask wearing - but not everyone has enough honor to make that realistic... They also don't require proof of vaccination, or proof of positive or negative testing results. This has meant that some employees have indicated that they have tested positive, taken leave for the approved quarantine period, without having to prove to anyone that they are actually sick. I am suspicious that they have realized they can game the system and get out of work. This may be skewing the case count and muddying the water. Ugh.
On the dinner front tonight will be oven braised short ribs, cheesy yellow corn grits, and steamed green beans with lemon pepper and dill.
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Been out doing yard work. I had to buy a new lawn mower after the 12 year old electric one finally broke beyond repair. An hour to assemble the new mower, plus three hours of lawn mowing, trimming hedges, raking everything up and finally sweeping.
The heat index was up "just a little bit" today--126F/52C. Working in that level of heat turns off my appetite, so dinner may be two large glasses of water.
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Had some good steakhouse dinners last week: Gallagher's in NYC and two nights later Prime & Provisions back home in Chicago. Gallagher's got my sis & my shared ribeye screwed up: we specified medium rare but they brought us medium. We pointed that out (politely) and they brought us a new one...this time it was rare. Oh, well. Had some of the (abundant) leftovers cold for breakfast (hotel had no room service but at least there was a fridge in the room. We hit the world's largest Krispy Kreme in Times Sq. (first donut I've had since Mar., both of them vax-card freebies). The trip home was an ordeal--not the flight, but the train home from O'Hare. I wore my mask from the time (1pm) I rode the elevator down from our hotel room to when I walked out of my neighborhood train station (9pm). Felt like second nature. (Though masks were required in the building, too many people at our hotel weren't wearing masks, and it wasn't necessarily because they were vaccinated--their kids weren't wearing masks either, so it's a good bet the parents were unvaxed). We're beginning to see some breakthrough infections that are serious (albeit mostly in obese & diabetic people). I'm wearing a mask again indoors even at businesses that say it's "optional for fully-vaccinated people," because you can't be sure who's telling the truth. I spent all winter and spring wearing a mask in indoor public spaces, so no sweat.
At Prime & Provisions, we had an insanely wonderful porterhouse for two--and we got three more meals (for two) out of it. On the third day, the creamed spinach & mushrooms found themselves in an omelet. Speaking of eggs, I finally found some with the deep-orange yolks I'd had in Europe:
They're from the Happy Egg Co., pasture-raised. Not cheap, but for eggs that I'm going to eat and not just cook with, I go for the best I can find. (These were fried in olive oil & browned butter, "faux-over-easy" done by turning off the burner and covering the pan for about a minute.
Tried pan-searing corvina again, this time slashing the skin. Nope--still curled up in the pan, and had a rather meaty rubbery texture. It was better when I removed and discarded the skin, but I won't buy it again when it comes up in our Hooked on Fish CSA. Two nights ago I made skate wing: sauteed in olive oil & browned butter, then a dash of sherry vinegar and finished with capers. Last night was Alaskan halibut--using my gas grill as a stove so I wouldn't stink up or heat up the kitchen. Thick fillets, so it took about 15 minutes total, but the texture was perfect. Finished it with chimichurri sauce. Had zoodles both days (with the skate, zucchini and with the halibut, yellow squash). After weeks of my patio tomatoes being hard & green (save for a couple that got blossom-end rot, for which I added calcium), this week's heat wave made a whole bunch of them ripen all at once. I'd leave them on the vine one more day, but there's a "bow-echo" storm coming through about 2 am and near-hurricane-force straight-line winds are predicted--so I'll pick the ripest ones to bring indoors should the winds blow the plants over (the pots are too heavy to bring indoors). Just hope our trees hold up through this, and if we have to take refuge in the basement it doesn't flood.
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Oh, and Gordy & Leslie's wedding is still on for April, but we're not making hotel reservations until we know whether New Orleans' COVID spike will have abated by then. Scary how the Delta variants seem to be letting breakthrough infections happen when its predecessors didn't. Amazingly, they're going through with Lollapalooza tomorrow: 100,000 millennials & Gen-Z'ers crowded cheek-by-jowl into Millennium Park. They have to show either proof of full vaccination (easily faked) or a negative COVID test result taken within the last 72 hours (useless if they got infected after being swabbed). Unvaccinated attendees are being asked to wear masks indoors (e.g., the restrooms) and "when crowded together" (e.g., the whole damn weekend). I'd like to see them try to enforce that: two years ago, they couldn't even keep gatecrashers from scaling the fences. We have been the major US city with the lowest positivity rate, and our state until two weeks ago was "moderate risk." Can you say "super-spreader event?" A music festival in the Netherlands last week, with much more stringent COVID protocols, caused at least 1000 new cases. And yes, Gordy is going but thankfully only on Sunday (and maybe I can talk him out of it by offering to buy his ticket from him). We're all fully-vaccinated but I get the feeling that unless the FDA gets off its butt and issues an EUA for booster shots, we're on the way back to Spring 2020 square one.
Good thing I never threw out my masks, and keep one with me wherever I go.
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Sandy, those are some beautiful yolks!
DH and are going heavily on veggies, so tonight I made zucchini boats (zucchini, Italian chicken sausage, carrots, red pepper, garlic and onion) with roasted rainbow potatoes and Brussels sprouts (roasted red and orange sweet peppers for DH). It's a lot of prep but tastes great.
Edited to add that this is technically a squash not zucchini but it’s green and I forgot the name
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Wow. That looks good.
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Last night's dinner was a large romaine salad topped with chicken strips and a side of broccoli salad.
Tonight's dinner will be at Boulder's restaurant in Walker, a 50 minute drive. We're meeting a couple we met several years ago when we played in a couples' golf group. They have a beautiful place on Long Lake on property his family acquired in the 1930's. Boulder's is an elegant restaurant and we're going early like true senior citizens to take advantage of their special senior menu and special prices on drinks. There's a whole page of martinis.
We're caught in a dilemma. The north wind brings cool temperatures and also brings the smoke. I will be buying N95 masks. The air quality today is rated unhealthy for all, not just those with impaired breathing.
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illimae - is that a cousa squash? Shaped more like a spaghetti squash but looks like a zucchini on the outside. I've never tried one but I haven't met a squash I didn't like yet. Agree that it looks fantastic! I have made a sausage, apple, and cheese stuffed acorn squash that I like - the hardest part is cutting the acorn squash in half, always makes me nervous to break out the really big chef's knife.
I have been playing a game at home - how long can I go without grocery shopping? Last night I made mac 'n cheese and added leftover ham from the freezer, and topped it with extra cheese and crushed French fried onions (the kind that go on the Thanksgiving green bean casserole) and it was good! Also had some green beans from the freezer that come in a steam-able bag. I have a couple of pork tenderloins, some chicken thighs, hamburger patties, cooked large shrimp, bratwurst and previously cooked pulled chicken still in the freezer. The pantry has all kinds of ramen, other kinds of pasta, and several kinds of rice, and I also have frozen tiny potatoes and mashed red skin potatoes, as well as sweet potatoes and sweet potato fries, and some flat bread I can use for pizza or burger buns. Also have frozen asparagus, more green beans, Brussels, and riced cauliflower. I feel like I could go at least another week, lol! The only fresh fruit/veg I have is celery and tangerines though - and I usually eat salad daily, so... might have to go and shop. I need to go out today anyway and feed my friend's kitties while she is out of town.
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Specialk, DH says it’s a Calabasa squash, I only recall that it was green with white freckles and common in the grocery store. Fortunately, it wasn’t too difficult to cut, I have bad luck with sharp objects, so extra careful too.
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Sharon cooks squash in the microwave oven to get it slightly warm and then she uses the smaller "that's a knife" to cut it. So far, we've not had any need to visit a doctor for sutures... :-)
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Special - I made it from 7/8 to 7/27 "shopping" just from my fridge, freezer & pantry. Yup towards the end there were no fresh greens, veggies or fruit. I had plenty of frozen, but I did miss green salads. I could have gone longer but needed a green pepper to make 3 bean salad. And more critical, I was running out of tonic for my nightly G&T. To be fair, I ate out for two lunches and one dinner in those 18 days - but still it's amazing what I was able to concoct with what was on hand.
I like Sharon's squash trick. Thanks for sharing Eric.
Carole - hope the smoke has moved on.
Because of the burgeoning Covid cases, I'll still be masking when I go out unless I'm outside walking or mowing a lawn. I'm also pulling back on discussing or accepting lunch or dinners out. No way to be sure the wait staff will be masked here in Texas, and it's a pretty sure bet a significant portion of the customers will NOT.
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The last three nights I have made zucchini rollatini, baked chicken tenders with roasted garlicky potatoes and salad, and "street-cart style" tofu and rice and seared asparagus with pan-fried capers.
Tonight, I totally won in that my stepkid is here for the night, so my DH made quesadillas for dinner and I didn't have to do anything!
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Do you have a recipe for the zucchini rollatini that you could share?
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Still reeling from the news about Cellars closing in just over s month. Tough to turn a profit being open only 4 nights a week plus weekend brunch--but they were unable to find enough staff to add days. But they'd been planning to make last Thanksgiving their swan song until a GoFundMe campaign and PPP grant convinced them to reopen in March for at least takeout. They've been at capacity on the patio and 3/4 full every night since the announcement. With the nice weather we've been having, every restaurant's patio is chock-full. Because of the uncertainty over the Delta variant in Cook County (surprisingly, it accounts for the fewest new cases in Chicago), people are also trying to cram in as much indoor restaurant dining as they can before a possible reinstatement of stricter mitigations. (Masks are recommended indoors even for vaccinated people in Chicago--which is teetering on the brink of going from "moderate" to "substantial" transmission rates--but now required in the Cook county suburbs, which are "substantial"). I've started wearing mine again in all indoor public spaces even in my own neighborhood. I figure I'd been doing that since mid-June when the city fully "reopened," so it's no big deal to resume. After all, I wore it last week from the time I stepped into my Manhattan hotel elevator at 1pm, in the cab to LGA, at the airport & on the plane, till I exited the Red Line CTA train station near my home at 9pm. (And that was 1pm EDT and 9pm CDT--so that made nine straight hours).
So we ate at Cellars Thurs. night (I had the honey-brined pork chop with mustard sauce, Brussels sprouts and green beans--the leftovers will be tonight's dinner, as Bob's working and I'm home alone). Last night we went to Barba Yianni in Lincoln Sq., now that their kitchen reno is done. We snagged the last available patio table. Shortly after we ordered I smelled the unmistakable odor of cigar smoke--and so did Bob. Smoking anything within 100 feet of where people are eating is illegal in Chicago, so we looked around to see who the culprit was and threaten to call the police. To our utter chagrin, it was a cop, angle-parked in a tow zone right next to our table! I kept covering my face, putting on my mask (to no avail--the smell was that strong), coughing into my sleeve. The cop kept sitting in his car, windows open, puffing on his stogie while schmoozing with his partner. I told Bob I would go over and ask politely--and he said "please don't" (he is utterly averse to making any kind of complaint). I got up and sweetly said, "Officer, I'm 70, have asthma and am about to eat. Could you please either roll up the windows or put out the cigar?" He said "no problem" and actually backed the car out and parked elsewhere. (That it ended well for me might have been an example of white privilege).
Anyway, we shared appetizers of pork souvlaki (very juicy & tender) and broiled calamari, and a side of horta (dandelion greens), My entree was a whole broiled branzino, with green beans instead of rice & potatoes. Bob had the Greek sampler plate of moussaka, pastitsio, lamb, rice & potato. He finished his entire entree, but we took home half of mine, plus one pork skewer (and the accompanying mini-salad) and about a third of the calamari. For brunch this morning I made a bigger Greek salad, topped with the leftover calamari.
I did have a minor cheat when I went out shopping for pet stuff and White Sox gear this afternoon. (After the cheapskate Cubs owners traded away all five fan favorites from the World Series team, I'm washing my hands of them. Besidea, we owe our family income and resources to the South Side, which is where Bob has worked his entire career). I was craving frozen yogurt--which I hadn't had in over two years. So I squirted a scant half-cup of the EuroTart flavor into my dish and topped it with a very few dark chocolate chips, slowly savoring it outdoors. I hope it doesn't derail the loss I'm hoping to show at my weigh-in on Tuesday. (I don't understand how there can be almost 10 varieties of keto ice cream but not one keto-friendly fro-yo).
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Yes, I'd like to see the zucchini recipe also Saltmarsh. I have a couple in the fridge that are starting to call out to me.
Lunch was a deviled egg & a bowl of fresh raspberries in heavy cream. Dinner was a large bowl of popcorn dripping with melted butter.
Made salads today. It's difficult to cut many recipes for one, but I've been in the mood so WTH. I've been eating 3 bean salad every night this week. Now I've added carrot & raisin (a recipe from Luby's cafeteria I've never made before); English cucumbers & sweet onions marinated in a dash of Tarragon vinegar and dill - now resting with sour cream; the lime jello I love whipped with mayo after it firms up a bit & then add avocados, celery, crushed pineapple & cashew nuts; deviled eggs. Tomorrow I'll cook a broccoli/cheddar quiche. Meals for the week taken care of.
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Last night was fresh yellow beans with new potatoes, cooked in chicken broth and a wonderful salad of tomato, cucumber, avocado and blue cheese. DH's salad included sweet onion. No meat and it wasn't missed. One plus this time of year is the fresh veggies, arriving much later than in the south but abundant when they do reach harvest time.
Sliced tomatoes on all our lunch sandwiches.
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minus - it is kind of interesting to make different things, and familiar things, shopping form the freezer and pantry - kind of like a version of the show Chopped from the Food Network, lol! We are having the downtown house tented this week for termites - which I hope is the end of that story after subterranean treatment, this tenting, and new windows - I am really, really over termites as they have been EXPENSIVE! In any event, that means that all food from that house needs to come over here so it is good that I have essentially emptied one freezer completely to make room. Like you, I have meals lined up from stuff I had made and previously frozen since this will be a busy week - some chili made with steak rather than ground beef, chicken baked with Swiss cheese, a creamy sauce and topped with bread crumbs.
Dinner last night was a small pork roast, a sweet potato and yellow potato gratin from Trader Joe's that was pretty good, and some Brussels with diced bacon and aged balsamic.
chisandy - so sorry about Cellars - I know that it is a beloved place for you. I made a cauliflower crust pizza yesterday for the first time with a prepared product I wanted to try and thought of you - I used Caulipower All About The Base brand and wondered if you've seen it or used it? It has a cracker like quality once baked and I really enjoyed it a lot. It didn't get soggy at all and I used pesto as the sauce - would totally purchase again.
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I hate to see a small business go out of business because of circumstances beyond the control of the business owners...all the hopes, dreams and hard work seem to disappear. It sounds like Cellars circumstances were out of the owners' control.
Packing up has moved into the kitchen and we'll be leaving a minimum of stuff there, so meals will likely be a bit "less" for awhile.
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A real shame about Cellars. I feel like I've been a customer through Sandy.
Last night's dinner was pork piccata and cauliflower mash. Tasted really good.
I have three really pretty eggplants in the refrigerator, bought from the Amish venders at the farmers market on Saturday. I plan to make eggplant lasagna today.
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I don’t have a recent dinner pic but a friend was given fresh eggs from a neighbors chickens, so here’s breakfast. It was amazing!
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@eric95us and @MinusTwo: My brother is the one who adapted this recipe...
https://www.laurainthekitchen.com/recipes/zucchini...
He made a quick sauce from scratch and we omitted the turkey so two of the four of us would still eat it. I think if you like meat, the turkey would have made it yummier for you.
Tonight, said brother and his gf made us improvised caprese portabella caps on the grill, which were delicious!
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Tonight is baked cod, seared bay scallops, roasted rosemary mini potatoes, rainbow carrots, garlic rubbed cauliflower and creamy garlic kale.
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Special, I've seen CauliPower frozen crusts & pizzas, but IIRC they have way too many net gm. of carbs (rice flour &/or tapioca starch, I think). I find Quest keto-friendly pizzas (4-5gm net. per 1/3 of a pizza) pretty good, but very small.
Last night we went to Mas Alla del Sol for upscale Mexican. We split a ceviche, nopales (cactus leaf) salad and grilled veggies. Bob had carne asada with rice & beans. I had seared scallops in tomato cream sauce--and brought home my rice for Bob to eat tonight.
Tonight Bob had his leftover steak & rice. I pan-seared fresh sable fish (a type of Alaskan black cod that is like silken butter) and gave Bob a little bit to make a surf & turf. Sliced up a homegrown Cherokee Purple tomato with basil & olive oil; sauteed sugar snap peas in garlic-ginger oil with sesame seeds; and stuffed three squash blossoms with Boursin & pan-fried them in butter. We split the leftover grilled veggies. We will go out tomorrow night, likely Cellars (especially if we can sit outdoors). He's working late & staying over Fri. night in Oak Lawn, so Fri. dinner will be tomorrow night's leftovers. If he gets home in time Sat. night we'll go to our favorite little French BYOB, Chez Simo (which, alas, closes at 8pm). If not, probably L. Woods Tap & Lodge (steak or BBQ). He's off all day Sun., so we'll do brunch at Cellars.
Tomorrow morning I'll stuff the remaining squash blossoms, dredge them in beaten egg, panfry them in butter and make a mini-omelette (likely mushroom & peppers) with the leftover beaten egg.
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