Sundae in the Park Posted November 10, 2015 Share Posted November 10, 2015 Chicken broth gatorade ginger ale saltines We call it the rotavirus cleanse Link to comment Share on other sites More sharing options...
Sundae in the Park Posted November 11, 2015 Share Posted November 11, 2015 applesauce Japanese white noodles in pork stock more chicken broth rice chex The last few days have highlighted the importance of having a supply of homemade stocks/broths built up in the freezer!! 1 Link to comment Share on other sites More sharing options...
Pat Posted November 11, 2015 Share Posted November 11, 2015 Last night was Green leaf lettuce and baby arugula salad topped with bacon, snow peas, avocado, shredded chicken, bacon, feta, and white wine vinaigrette Cheddar [yellow] cauliflower with smoked gouda sauce Salami French bread pizza Tonight is some kind of varied salad, topped with leftover deviled eggs Roasted pork tenderloin Roasted baby bok choy Leftover caulilflower in cheese sauce Link to comment Share on other sites More sharing options...
Katya4me Posted November 11, 2015 Share Posted November 11, 2015 Curried Spaghetti Salad, I doubled the recipe and added matchstick carrots to it as well. Link to comment Share on other sites More sharing options...
Genevieve Posted November 12, 2015 Share Posted November 12, 2015 We are getting an Instant Pot - those who have them, do you have a book or website where you find recipes? I've never used a pressure cooker before. For the slow cooker mode, we have a couple cookbooks (and I think more recipes will get used since the saute-beforehand step will be much easier without a separate pan). 1 Link to comment Share on other sites More sharing options...
Katya4me Posted November 12, 2015 Share Posted November 12, 2015 There's a fairly good basic recipe guide that comes with it. But I have found these links to be helpful: http://instantpot.com/cooking-time/rice-and-grains/ and http://nomnompaleo.com/ as she uses an Instant Pot for her recipes. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted November 13, 2015 Share Posted November 13, 2015 Tonight was meatloaf- elk with carrot, shallot, garlic and etc. Served with mashed cauliflower, potato and a packet of instant mushroom gravy requested by the Hubby. I also made absolutely from scratch banana pudding, including the pudding, no packet there. Link to comment Share on other sites More sharing options...
Genevieve Posted November 13, 2015 Share Posted November 13, 2015 Thank you, Katya4me! Link to comment Share on other sites More sharing options...
dcandohio Posted November 16, 2015 Share Posted November 16, 2015 An early Thanksgiving with friends: Whole turkey breast brined with bourbon, cranberry juice, apple juice, salt and hot peppers, then roasted. Roasted, cubed sweet potatoes with "Cajun" seasoning Pinto beans with bacon (this was in the freezer and though an odd addition, everyone loved this) Salad with a Caesar-like dressing with parmesean reggiano Cheap Sauvignon Blancs Link to comment Share on other sites More sharing options...
Pat Posted November 16, 2015 Share Posted November 16, 2015 Belgian endive and radicchio salad, with bacon pieces, grated gruyere, and pumpernickel croutons; champagne-caper vinaigrette Chicken and orzo casserole. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted November 16, 2015 Share Posted November 16, 2015 Back to real food! For the last few days we've been eating down an enchilada casserole (filling = black beans, sauteed corn, zucchini, and anaheim peppers, shredded chicken, onions, scallions, jack cheese, and red sauce). Easy and surprisingly well-received, so will probably be making it again. I also made some garlic and Parmesan spaghetti squash, but turns out none of us like spaghetti squash It makes a lot so I'll be dutifully choking it down for a while. Link to comment Share on other sites More sharing options...
Katya4me Posted November 18, 2015 Share Posted November 18, 2015 Made http://thewoksoflife.com/2015/06/thai-basil-beef-pad-gra-prow'>Thai Basil Beef last night with brown rice. Once the beef was all sliced, it came together very quickly and definitely tested good. Link to comment Share on other sites More sharing options...
Pat Posted November 18, 2015 Share Posted November 18, 2015 As is usually the case on the days I do a big grocery shopping trip, last night's dinner featured fish. I peeled a pound of wild shrimp and poached them (with bay leaf, shallot scraps, celery, black pepper, etc.) to make a quick broth. Then I cobbled together a few recipes to make a stew, adding tarragon and croutons from one recipe and serving with the mashed potatoes suggested in another. I should have kept better notes on what I did, since it came out really well. I'm still making my way through a batch of croutons I made out of stale-before-their-time bagels, so more of those accompanied the stew. And I remembered to remove the greens from the bunches of radishes I bought before they could get slimy in the refrigerator, so those went into the escarole dish. The basic escarole recipe is from The Babbo Cookbook, and I make it now and then when I see escarole. This time I took some liberties and threw the greens into the roasting pan in the oven near the end of the shallots' cooking time rather than cooking them on the stovetop. Shrimp and cod stew with tarragon seafood broth; pumpernickel croutons Buttermilk mashed Yukon Gold potatoes with chives Escarole and radish greens with roasted shallots Link to comment Share on other sites More sharing options...
Tweaked Posted November 23, 2015 Share Posted November 23, 2015 Andrea Nguyen's Kung Pao Tofu (Gong Bao Dou Fu). Super easy and really tasty. Definitely adding it to my tofu recipe rotation. Link to comment Share on other sites More sharing options...
Pat Posted November 23, 2015 Share Posted November 23, 2015 Last night was a roasted chicken with herb butter under the skin, plus red onions and carrots roasted in the same pan. We also had Roasted Squash and Radicchio Salad With Buttermilk Dressing, a Melissa Clark recipe from the NYTimes a few days ago. The salad came out really well. I only used half the amount of oil the dressing called for, so the dressing was on the tangier side, but I really didn't think it needed as much oil as called for in the recipe. I also used butternut squash, because I had some, instead of delicata. The amount I had was just about the amount called for in the recipe and I tried to cut the pieces about the same size as the recipe. Link to comment Share on other sites More sharing options...
nelumbo Posted November 27, 2015 Share Posted November 27, 2015 Nontraditional Thanksgiving dishes: long beans fried with gochujang (hot pepper paste) and chijeu-buldak (Korean fire-chicken) with broiled cheese on top, from Maangchi. Chicken was excellent, although I should have used thigh meat instead of breasts, the fried rice cakes were also key. I think this could be modified to a vegetarian recipe by upping the rice cake to protein fraction, and using some form of soy and/or mushroom (king oyster?) instead of the chicken. Tonight is leftovers, plus a squash "bread" (really, a cake) made with cushaw. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted December 1, 2015 Share Posted December 1, 2015 While we were at the beach, made stuffed acorn squash and Vegan Avocado Chocolate Pudding. Also, pleasantly surprised by how good the paella turned out as it was a Campbell's recipe. Link to comment Share on other sites More sharing options...
dcandohio Posted December 2, 2015 Share Posted December 2, 2015 Winter salad: baby kale, roasted sweet potato, Granny Smith Apple, pecans, Grana Padano and chopped up BBQ chicken. Dressing made of maple syrup, Dijon mustard, red wine vinegar, garlic, olive oil, salt, pepper, tarragon. I bought a carton of butternut squash soup that was vegan and gluten free with fairly low sodium. The brand is "Imagine." It was surprisingly decent right out of the carton, but I added some ginger garlic paste, some lemon curry powder mix I got at an Indian market, and a bit of chimichurri I had. That kicked it up and it was great with the salad. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted December 2, 2015 Share Posted December 2, 2015 Made a chicken noodle soup with our turkey stock and it was lovely...until the noodles sucked up most of the broth! (Yeah, I almost never make noodle soups.) Oh well, the chicken-y noodles are still pretty good and very easy for the baby to eat. 1 Link to comment Share on other sites More sharing options...
Pat Posted December 3, 2015 Share Posted December 3, 2015 Not making leftovers tonight (still more to go!). I'm making this pumpkin mac and cheese, which, unfortunately, makes a ton. I should have scaled it... Link to comment Share on other sites More sharing options...
Genevieve Posted December 3, 2015 Share Posted December 3, 2015 Made a chicken noodle soup with our turkey stock and it was lovely...until the noodles sucked up most of the broth! (Yeah, I almost never make noodle soups.) Oh well, the chicken-y noodles are still pretty good and very easy for the baby to eat. Same! Made turkey stock in the Instant Pot (pressure cooker setting), my first time making stock - turkey carcass, sweet onion, 2 carrots, thyme; then strained the broth, and put the cooked carrots through a sieve to enrich the broth, per my grandmother's chicken soup recipe. Then reheated it on the stove a few days later with noodles in it, to cook the noodles in the stock, per the turkey soup in a pressure cooker recipe I had. Ended up with barely four servings of soup (the fourth one was maybe 1/5 soup, 4/5 noodles). Delicious noodles, but not a great way to stretch out the broth. 1 Link to comment Share on other sites More sharing options...
Genevieve Posted December 3, 2015 Share Posted December 3, 2015 Not making leftovers tonight (still more to go!). I'm making this pumpkin mac and cheese, which, unfortunately, makes a ton. I should have scaled it... Boy, that sounds good. If you were replacing the cheddar (migraine trigger for me) with another cheese, what kind would you think? Gouda, maybe? Link to comment Share on other sites More sharing options...
Sundae in the Park Posted December 4, 2015 Share Posted December 4, 2015 Same! Made turkey stock in the Instant Pot (pressure cooker setting), my first time making stock - turkey carcass, sweet onion, 2 carrots, thyme; then strained the broth, and put the cooked carrots through a sieve to enrich the broth, per my grandmother's chicken soup recipe. Then reheated it on the stove a few days later with noodles in it, to cook the noodles in the stock, per the turkey soup in a pressure cooker recipe I had. Ended up with barely four servings of soup (the fourth one was maybe 1/5 soup, 4/5 noodles). Delicious noodles, but not a great way to stretch out the broth. Heh, oops! And the broth was supposed to be the highlight of the dish! I now recall that all my favorite restaurant noodle soups add them in last minute in single servings and the soup/broth ration is fairly generous, and even then the noodles are very plump by the end of the meal. Lesson learned We made a turkey pot pie out of the meat and herb leftovers and more turkey stock and it was ugly but delicious. 1 Link to comment Share on other sites More sharing options...
thistle Posted December 6, 2015 Share Posted December 6, 2015 I cooked a turkey (because I didn't get much of the turkey I smoked at T'giving), I tried out the tamarind glazed turkey that's on the cover of Nov Saveur- it turns out, that even if you soak 6-7 oz of tamarind paste in 1/2 cup of boiling water, & chop it up, & try to pass it through a sieve, you get next to nothing & almost ruin a sieve. I gave up, chucked it in w/ the honey, fish sauce, & garlic, basted the turkey as directed, & while it smelled lovely, nice & sour- I don't think it made a big difference in the turkey. It sort of burned the on the skin (which I don't eat anyway, & feed to the pups), turkey was great, pulled off the meat, & have stock cooking in the Instant Pot. Link to comment Share on other sites More sharing options...
Katya4me Posted December 6, 2015 Share Posted December 6, 2015 Had a steak salad for lunch today and balsamic chicken is in the slow cooker for dinner. Really liked the salad with the potatoes and the tomato vinaigrette. Link to comment Share on other sites More sharing options...
Pat Posted December 6, 2015 Share Posted December 6, 2015 Last night was spare ribs and chicken drumsticks cooked in the oven, with dry rub to start for the ribs and bbq sauce to finish for both. Plus fried cabbage and bacon. Tonight is the last of the turkey soup, the last of some braised lamb, more of the cabbage (but I'm adding some raisins for reheating), and flour tortillas for scooping stuff up, plus I might make a quesadilla. Link to comment Share on other sites More sharing options...
Katya4me Posted December 7, 2015 Share Posted December 7, 2015 Had a steak salad for lunch today and balsamic chicken is in the slow cooker for dinner. Really liked the salad with the potatoes and the tomato vinaigrette. Well, for whatever reason, the slow cooker function never kicked in, even though the timer was counting down. Fortunately, after a 3 hour marinade, the chicken tasted delicious sauteed and we had it with mashed potatoes. Link to comment Share on other sites More sharing options...
Pat Posted December 8, 2015 Share Posted December 8, 2015 Last night's breakfast for dinner: Spinach Frittata, Kitchen Sink Version (shallots, Campari tomatoes, shredded red cabbage, bacon, roasted red pepper, and Comte cheese) Leftover buttermilk buckwheat pancakes (Grade B maple syrup, South Mountain Creamery unsalted butter) Home fries (Yukon Gold potatoes, onions, and roasted red peppers) Link to comment Share on other sites More sharing options...
dcandohio Posted December 9, 2015 Share Posted December 9, 2015 A riff on Portuguese caldo verde...a base of garlickly potatoes and chicken stock, puréed with the immersion blender, added to crumbled and fried hot chicken Italian sausage. Then I added a LOT of shredded kale, smoked paprika, salt and hot pepper. Good, but not close to the original as I could not find the correct type of chorizo in my local grocery store. Link to comment Share on other sites More sharing options...
dracisk Posted December 9, 2015 Share Posted December 9, 2015 My husband smoked a beef brisket yesterday. Wow. It came out really well. He used a spice rub from the Salk Lick outside of Austin and smoked the brisket for 6 hours over mesquite chips and charcoal. (We sadly didn't make it to The Salt Lick when we were in Austin last year, but we bought the spice rub in the airport.) I was only going to have a bite of the brisket because I'm trying to watch what I eat, but I ended up eating way too much (classic). Standing in the kitchen cutting off hunks of brisket. No sides. The toddler and the dog liked the brisket, too. Link to comment Share on other sites More sharing options...
Pat Posted December 9, 2015 Share Posted December 9, 2015 Made the fish kofte and tarator sauce again last night. The kofte did not hold together as well as they did last time, and I'm not sure what I did differently. They still tasted good, but they didn't cohere so well. Also, more of the fried cabbage and bacon leftovers and a salad of frisee, radicchio, and feta cheese with a soy vinaigrette. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 14, 2015 Share Posted December 14, 2015 Made this baked pasta with roasted red pepper sauce, from Serious Eats. Definitely a winner! It was a smidge labor-intensive, but I guess you could always skip a step by buying pre-roasted peppers. Hopefully it will reheat reasonably well, even though it is a cream sauce... Link to comment Share on other sites More sharing options...
Katya4me Posted December 14, 2015 Share Posted December 14, 2015 Did a couple of new recipes this weekend and really liked how they turned out. Dinner last night was a Cashew Shrimp Stirfry, it's a bit time-consuming and tedious with the little steps, but the flavor payoff made it worth it. We did Kung Pao Tofu for lunch and it turned out very well. Both were eaten with jasmine rice made in the Instant Pot. Link to comment Share on other sites More sharing options...
Pat Posted December 14, 2015 Share Posted December 14, 2015 Baby romaine, radicchio and frisee salad with avocado and feta; sesame soy ginger vinaigrette Breaded pork cutlets with mushroom cream sauce Caramelized shredded parsnips Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2015 Share Posted December 15, 2015 Made this baked pasta with roasted red pepper sauce, from Serious Eats. Definitely a winner! It was a smidge labor-intensive, but I guess you could always skip a step by buying pre-roasted peppers. Hopefully it will reheat reasonably well, even though it is a cream sauce... Thanks for the idea. I used to read SE religiously but have fallen away from it in recent months. This recipe seemed like a good template for using ingredients I had on hand, with a minimum of extra purchases. I had a huge jar of past-their-best-by-date roasted red peppers (from Costco, natch) that I had opened a few days ago, and I figured I'd use the remainder in this. For the tomatoes, I used already pureed ones from a jar. I was at Yes and grabbed some Italian chicken sausages, which were pre-cooked, so they went in sliced. I rounded those out with what was left of some cooked spicy ground beef I had defrosted from the freezer for tacos. I used Grayson and Parmesan instead of Fontina and Asiago and went heavy on the ricotta (probably twice what was called for) I mixed heavy cream with whole milk and made my own half and half. The casserole filled two dishes (one big and one smaller), so we'll be eating this for a while. Given how delicious it is, we won't mind that. Rest of the meal: Baguette Olive oil and balsamic for dipping Baby romaine, radicchio and frisee salad with avocado and feta; sesame soy ginger vinaigrette Link to comment Share on other sites More sharing options...
Katya4me Posted December 16, 2015 Share Posted December 16, 2015 Made Shaking Beef and had it with sauteed mushrooms, rice and salad. So easy and so tasty. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted December 16, 2015 Share Posted December 16, 2015 Waffles for dinner! 3 different variations on a recipe - vegan, bread flour, and all-purpose flour, for the obvious, chewy-waffle lovers, and crispy-waffle lovers. We made both sweet and savory waffles, depending on topping preference (base recipe has just a smidge of sugar) with berries, maple syrup, Log cabin (me. I love that stuff), Parmesan, chives, and prosciutto. Oh, and Kerrygold for all (except the vegan - she got coconut oil). Non-shockingly, the non-vegan waffles were much better. We'll definitely be doing this again! We only wish we got the double waffle maker for having guests over. 1 Link to comment Share on other sites More sharing options...
Pat Posted December 17, 2015 Share Posted December 17, 2015 Tomato bruschetta Roasted chicken with dill butter and roasted onions and carrots Roasted cauliflower with olive oil and bacon Link to comment Share on other sites More sharing options...
dcandohio Posted December 18, 2015 Share Posted December 18, 2015 I have been throwing chicken bones into a bag in the freezer for several months, and I finally made stock. Once the stock was strained and skimmed, I used it for "chicken chili." Or, if you prefer, a Mexicanish chicken stew. I poached chicken breasts in the stock, and shredded them. I thickened the stock with a medium roux, added onions, garlic, kidney beans, pinto beans, black beans and corn. Seasoned with oregano, thyme, hot chili powder, smoked paprika and a can of diced Rotel tomatoes. It turned out really well, and is going to be welcome for the first really frigid weekend we are having! Link to comment Share on other sites More sharing options...
Pat Posted December 18, 2015 Share Posted December 18, 2015 Chicken tacos (corn tortillas, salsa verde, avocado, tomato, sour cream) Cornbread Link to comment Share on other sites More sharing options...
Pat Posted December 19, 2015 Share Posted December 19, 2015 Iceberg lettuce, Campari tomatoes, avocado, and feta; champagne-caper vinaigrette Chicken rice soup Cornbread I saved the carcass from the roasted chicken we'd been eating and cooked up a quick broth yesterday evening. I had figured I'd supplement it with some boxed chicken broth open in the refrigerator. It turned out that, even in the 60 - 75 minutes I simmered the broth, it developed a real good chicken flavor and color, so supplementation was not necessary. I strained out the solids, chopped up the carrots and put them back in, and added more onion, parsley, and rice. A short time later, soup! Link to comment Share on other sites More sharing options...
bettyjoan Posted December 22, 2015 Share Posted December 22, 2015 Used leftover saffron-butternut squash risotto to make arancini. I love fresh risotto, but some days, the fried rice balls that come later are the best part! Link to comment Share on other sites More sharing options...
Pat Posted December 22, 2015 Share Posted December 22, 2015 I made this butternut squash rigatoni recipe last night. It came out great. I made a few adjustments (i.e., using open chicken broth instead of vegetable stock, omitting the rosemary garnish), but it seems like a pretty solid recipe as is. We've been overdoing it a bit on pasta and rice lately, so they're probably off the menu for a while...after we finish these leftovers. Link to comment Share on other sites More sharing options...
ktmoomau Posted December 30, 2015 Share Posted December 30, 2015 Last night I made a variation of Emeril Lagasse's oyster stew (I made it more into a chowder as I added carrots and corn), it turned out really nice. We also had shrimp cocktail. The night before I made shrimp over rice in a tomato sauce with capers, white wine, garlic, butter and green beans. I still have more shrimp and oysters, I think it's the last night Matt will put up with shrimp so I am going to vacuum seal and freeze the rest. Link to comment Share on other sites More sharing options...
Al Dente Posted January 1, 2016 Share Posted January 1, 2016 Fondue. Happy Gruyere! Link to comment Share on other sites More sharing options...
Pat Posted January 2, 2016 Share Posted January 2, 2016 New Year's dinner: Tuna pate seasoned with rosemary Harissa pork sausage patties Brown jasmine rice with black-eyed peas and dill Braised Swiss chard Link to comment Share on other sites More sharing options...
Katya4me Posted January 2, 2016 Share Posted January 2, 2016 Had some leftover ravioli in the fridge so made Cheesy Sausage Tortellini for dinner and had the leftovers today. Link to comment Share on other sites More sharing options...
The Hersch Posted January 3, 2016 Share Posted January 3, 2016 Had some leftover ravioli in the fridge so made Cheesy Sausage Tortellini for dinner and had the leftovers today. How do you turn ravioli into tortellini? Link to comment Share on other sites More sharing options...
DonRocks Posted January 3, 2016 Share Posted January 3, 2016 How do you turn ravioli into tortellini? Remove the raviol and replace it with tortellin. Link to comment Share on other sites More sharing options...
Pat Posted January 3, 2016 Share Posted January 3, 2016 Romaine, Campari tomatoes, celery, cucumber, and sliced olives; champagne-caper vinaigrette Chicken soup with Israeli couscous and dill Poached chicken over dill mashed potatoes with gravy Link to comment Share on other sites More sharing options...
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