Pat Posted May 11, 2015 Share Posted May 11, 2015 Last night: Scrambled eggs Roasted poblanos stuffed with cheddar, mozzarella, and quinoa Roasted cauliflower with Japanese 7 spice seasoning Mixed berry, rhubarb, and apple pie Link to comment Share on other sites More sharing options...
StarStraf Posted May 11, 2015 Share Posted May 11, 2015 Long time no posting - Last week we at at Los Cuates (http://www.loscuatesrestaurant.com/) on King Street in Old Town. We have been on very restricted doctor controlled diet January - last week and thus not eating out except a few steak places and stayed off the board as it was just to tempting - Diet (Ideal Protein) was a success we lost 87 pounds between the two of us and more important my blood sugar numbers are normal. But once done we had to choose where to eat - and I knew that Mexican food was going to win out as the idea of cheese and carbs combined was the thing I missed the most - I had the Seafood Burrito Veracruz and he had steak tacos, we split a guacamole it was wonderful - even on Cinco de Mayo we only had a 15 minute wait cause they were being great about extra staff and getting food to table quickly. Link to comment Share on other sites More sharing options...
Pat Posted May 13, 2015 Share Posted May 13, 2015 Poached salmon Coleslaw Boiled new potatoes with lemon and butter Steamed asparagus with butter Link to comment Share on other sites More sharing options...
bettyjoan Posted May 13, 2015 Share Posted May 13, 2015 Mustard and sage grilled chicken Roasted asparagus with lemon-sage butter Can you tell that the sage in the garden is doing well? Link to comment Share on other sites More sharing options...
Pat Posted May 14, 2015 Share Posted May 14, 2015 Baked ziti was last night's featured presentation. I thought about a salad, but found that my lettuce had frozen . There was spinach in the ziti, though, for a green vegetable. Link to comment Share on other sites More sharing options...
Pat Posted May 16, 2015 Share Posted May 16, 2015 Laat night was Christmas lima beans, smoked turkey drumsticks, quinoa, and stir-fried snow peas, scallions, and mushrooms. Link to comment Share on other sites More sharing options...
Pool Boy Posted May 17, 2015 Share Posted May 17, 2015 We made these veal roulades of a sort. Roll some pounded out veal that has been lined with thin prosciutto and a nice nubbin of fresh mozzarella (and pepper), up like a crescent roll. Pinch the ends shut with toothpicks. Then take two skewers and jam the roll on to it and move it down. Take some 1/4 inch or less pancetta half rounds and jam them on the skewers next. Then repeat with the veal, pancetta, veal and pancetta. Do this again for another set of skewers. Do this to have at least one set of full skewers per person. Grill these on a medium to medium high grill, flipping regularly and basting regularly with olive oil, for twenty minutes or so (depending on how rare you want things, and how runny you want your cheese. We served it with an arugula salad and a nice toscano rosso (not the bestest pairing, but it worked). Not my best work, but still quite tasty. Link to comment Share on other sites More sharing options...
Pat Posted May 17, 2015 Share Posted May 17, 2015 Guacamole and tortilla chips Salad of romaine, radicchio, Belgian endive, radishes, mushrooms, avocado, nicoise olives, and shredded cheddar cheese; shiitake-sesame vinaigrette Leftover baked ziti Link to comment Share on other sites More sharing options...
Pool Boy Posted May 17, 2015 Share Posted May 17, 2015 We're making goat cheese ice cream with cognac boozed fig 'topping' to go with to finish up some Ottoleghi-an lamb chops paired with a carrot with crispy chick pea salad. We'll see how the ice cream turns out (it is a Jeni's recipe - the gold standard). 2 Link to comment Share on other sites More sharing options...
Xochitl10 Posted May 18, 2015 Share Posted May 18, 2015 Toasted sharp cheddar sandwich Snifter of Camus Ile de Re cognac It's been a looooooong weekend. Link to comment Share on other sites More sharing options...
dcandohio Posted May 19, 2015 Share Posted May 19, 2015 Arroz con pollo made with Iranian saffron I bought in the spice souk in Dubai Simple mixed green salad topped with raspberries Link to comment Share on other sites More sharing options...
nelumbo Posted May 22, 2015 Share Posted May 22, 2015 Dinner: kimchi pancake and the last of the leftover chard-goat cheese-bacon pizza. Currently cooking for weekend lunches: Chard, roasted sweet potatoes, and quinoa with a lemon-garlic-balsamic dressing. I am tempted to drink the entire bowl of dressing as is, but I guess that would be a bad idea.... Link to comment Share on other sites More sharing options...
Pat Posted May 22, 2015 Share Posted May 22, 2015 Leftover Christmas lima beans with smoked turkey Leftover half of a beef burrito from Tortilla Cafe Corn on the cob (sweet white) with butter, s + p Link to comment Share on other sites More sharing options...
johnb Posted May 23, 2015 Share Posted May 23, 2015 Was in Atlanta yesterday, and happened to be at the fish counter (huge) at Buford Highway Farmers Market just as they were putting out some red snappers, so beautiful, so fresh. I couldn't resist, so brought home a 3+ pounder in ice. This evening I improvised a poacher/steamer in the largest roasting pan I own using lots of foil. Poached/steamed it on the stovetop. Included some onions, tomatoes, potatoes, savoy cabbage, and corn on the cob right in the poacher. Made a butter sauce with shallots and garlic and some herbs. So good! 1 Link to comment Share on other sites More sharing options...
Xochitl10 Posted May 26, 2015 Share Posted May 26, 2015 Salt-grilled salmon Ingen no kurogoma-ae: green beans boiled until crisp-tender; tossed with a dressing of freshly ground black sesame, soy sauce, and mirin Hiyayakko tofu: chilled extra-firm tofu served with soy sauce, minced chives, grated ginger, hachimitsu umeboshi (honey pickled plum) paste, and benishouga (red pickled ginger) Steamed hitomebore rice Link to comment Share on other sites More sharing options...
Pool Boy Posted May 26, 2015 Share Posted May 26, 2015 lamb tbones marinated in red wine, olive oil, honey, garlic and oregano, finished on the grill An Ottolenghi recipi involving mushroom caps doen in a bath in the oven, then topped with cooked pearled barley finished with feta, preserved lemon, thyme and parsely And a cheap bottle of Spanish garnacha (Borsao, current vintage if you must know - $8 and drinks like a $15 bottle). Link to comment Share on other sites More sharing options...
Pat Posted May 26, 2015 Share Posted May 26, 2015 Turkey and veggie* kabobs Whole wheat pita bread and hummus Grilled chicken legs Grilled porterhouse steak Grilled fingerling potatoes *bell pepper, onion, cherry tomatoes, zucchini Link to comment Share on other sites More sharing options...
lekkerwijn Posted May 31, 2015 Share Posted May 31, 2015 Grilled avocado with ramp pesto and cotija cheese Grilled miso-honey marinated chicken thighs Ottolenghi tabbouleh Grilled apricots with Siggis 4% vanilla yogurt and pomegranate seeds 2011 Recaredo Intens Rosat Brut Nature Gran Reserva Link to comment Share on other sites More sharing options...
Pat Posted May 31, 2015 Share Posted May 31, 2015 Salad of frisee, radicchio, radishes, cucumber, avocado, and bacon; miso-ginger vinaigrette Grilled spatchcocked chicken Grilled fingerling potatoes, rolled in bacon fat and chopped tarragon I used my special secret all-purpose dry rub (never-ending supply) on the chicken. Wow, that was good. Link to comment Share on other sites More sharing options...
lackadaisi Posted May 31, 2015 Share Posted May 31, 2015 Last night, I hosted a birthday party for my mom for about 20 people. The challenge was that she wanted it on my roof, which was not reservable and required everything to be brought on trays up the elevator in real time. Plus no room for plates, so it all had to be finger food. And there was only enough table space for two trays at a time. So I made the dinner into several courses, switching trays periodically. I also had only 1 day to prepare. Nuts, olives, wild boar sausage and chorizo Smoked salmon and salmon roe dip, with crudités and grilled crostini Cucumber slices topped with goat cheese, basil, and roasted red pepper Cherry tomatoes stuffed with blue cheese and bacon Roasted shrimp cocktail Grilled pork with rhubarb chutney, served with bacon and thyme Parker rolls Cheese plate with apricots and green tomato jam Lemon bars Jeff brought up a cooler of various wines and pre-batched Mayfairs and Manhattans. And tonight, we are having a more casual party, serving all the leftovers. 3 Link to comment Share on other sites More sharing options...
Pat Posted May 31, 2015 Share Posted May 31, 2015 Wedge salad Leftover grilled chicken Fava beans with butter, s + p Very simple and very, very good. Link to comment Share on other sites More sharing options...
Pat Posted June 2, 2015 Share Posted June 2, 2015 Last night was another wedge salad, sweet potato and corn chowder, and broccoli and cauliflower cheese casserole. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 2, 2015 Share Posted June 2, 2015 Two nights ago I made this golden beet pasta, which was really good. I added some chicken, as I thought MK might not be totally thrilled with just a beet and beet green pasta. http://www.epicurious.com/recipes/food/views/farfalle-with-golden-beets-beet-greens-and-pine-nuts-351260 Link to comment Share on other sites More sharing options...
LauraB Posted June 2, 2015 Share Posted June 2, 2015 Two nights ago I made this golden beet pasta, which was really good. I added some chicken, as I thought MK might not be totally thrilled with just a beet and beet green pasta. http://www.epicurious.com/recipes/food/views/farfalle-with-golden-beets-beet-greens-and-pine-nuts-351260 I made this for the first time in Feb 2009. We loved it! I didn't add a protein, but did increase the greens by quite a bit. Didn't feel the need to add the pasta water as it was already plenty moist. I've made it a number of times since, whenever I find really fresh beet greens -- sometimes I sub mustard greens if I can't find beet greens. So glad you enjoyed it! Link to comment Share on other sites More sharing options...
Pat Posted June 3, 2015 Share Posted June 3, 2015 Leftover sweet potato corn chowder Leftover broccoli and cauliflower cheese casserole Meatloaf wrapped in bacon I usually use a mix of ground veal/pork/beef for meatloaf but yesterday I bought the mix they have at Union Meats, which is all beef. I think it was sirloin, brisket, and short rib, but I'm not sure. They had just ground it right before I got there. It made for a great meatloaf, really nice taste and texture and just the right amount of fat. I didn't miss the pork in the meatloaf; the bacon on top sufficed . Link to comment Share on other sites More sharing options...
The Hersch Posted June 4, 2015 Share Posted June 4, 2015 I made this for the first time in Feb 2009. We loved it! I didn't add a protein, but did increase the greens by quite a bit. Didn't feel the need to add the pasta water as it was already plenty moist. I've made it a number of times since, whenever I find really fresh beet greens -- sometimes I sub mustard greens if I can't find beet greens. So glad you enjoyed it! Not that there's anything wrong with mustard greens (I love them), but a closer approximation to beet greens would be chard, which is in the same family as beets and spinach. Link to comment Share on other sites More sharing options...
Pat Posted June 4, 2015 Share Posted June 4, 2015 Baby arugula & strawberry salad with shaved Pecorino Romano and balsamic - honey vinaigrette Leftover meatloaf Roasted trumpet mushrooms and asparagus Link to comment Share on other sites More sharing options...
Pat Posted June 5, 2015 Share Posted June 5, 2015 I found some sorrel at the Watkins school market (New Morning Farm) on Wednesday, so yesterday I utilized it in a recipe from Melissa Clark at the NY Times. The menu: Seared sea scallops with sorrel butter Wild rice Corn on the cob Link to comment Share on other sites More sharing options...
ktmoomau Posted June 5, 2015 Share Posted June 5, 2015 Last night I made a sub with cold thin sliced roasted pork, white cheddar, bacon and some lightly dressed shredded lettuce. It was pretty darn good. Amazing how much better lettuce tastes on a sandwich when I shred and dress it right before I add it to my sandwich, instead of just putting leaves of lettuce on and dressing. 1 Link to comment Share on other sites More sharing options...
Pat Posted June 7, 2015 Share Posted June 7, 2015 Last night we grilled outside: T-bone steak Chicken drumsticks Beer brats Baked potatoes Also: Baby arugula salad with sliced strawberries and shaved Pecorino; balsamic vinaigrette I cooked the brats sous vide for about 1 1/4 hours inside and then finished them on the grill. They were fantastic! To start, I sautéed about half of a sweet onion, sliced very thin, and several minced cloves of garlic and thyme. Once that cooled, it got mixed with about 2 tbsp. Dijon mustard and a glug of beer, and that all went into a bag with the brats to be vacuum-sealed and cooked at 144F. I cooked the onion mixture a little longer on the stove while the brats were finishing outside, just to make sure everything got cooked to a safe temperature. Will totally do this again. 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted June 8, 2015 Share Posted June 8, 2015 Over the course of today.....way too many 'man-catcher' brownies that my wife made. Oofah Link to comment Share on other sites More sharing options...
Pat Posted June 9, 2015 Share Posted June 9, 2015 Guacamole and tortilla chips Leftover steak over salad; butter lettuce, tomato, avocado, and feta; buttermilk ranch dressing Whole wheat pita bread Leftover wild rice with added currants and toasted walnuts Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2015 Share Posted June 12, 2015 Last night was chilled radish soup, asparagus salad, and egg salad sandwiches on onion-dill-rye toast. The asparagus was steamed and dressed with vinaigrette, topped with crumbled bacon and toasted walnuts. For the soup I followed a Joe Yonan recipe from The Post but deviated somewhat in the garnishes. I topped the soup with sliced radishes and cucumber and toasted walnut bits. (There are also walnuts in the soup.) The nuts sank down into the soup, though, which I should have expected. A good meal for a very hot day/night. Link to comment Share on other sites More sharing options...
silentbob Posted June 16, 2015 Share Posted June 16, 2015 Pork loin braised in milk and cream, adapting from both the Saveur and Martha Stewart recipes Roasted yellow and orange peppers Grilled scallions 2013 Leitz "Dragonstone" Riesling Link to comment Share on other sites More sharing options...
bettyjoan Posted June 29, 2015 Share Posted June 29, 2015 Chicken milanese with an arugula and red onion salad The arugula came from my garden - it's wasabi arugula, so it has a really horseradish-y kick to it. The sweetness of the red onions balanced it out a bit; I don't think I'd be able to take the wasabi arugula "straight up." Hubby loves it, though! Link to comment Share on other sites More sharing options...
bettyjoan Posted June 30, 2015 Share Posted June 30, 2015 Barbecued chicken (bone-in, skin-on thighs and legs) with a quick but very tasty homemade sauce My favorite Jean-Georges recipe - roasted corn with manchego and lime (with chives and jalapenos from the garden) A perfect summer meal - would have been better with a cold beer, but alas, we are trying to only drink 1-2 days a week. Link to comment Share on other sites More sharing options...
dcandohio Posted June 30, 2015 Share Posted June 30, 2015 Sunday's neighbor cookout: Baby back ribs and pork chops brined in beer, sauced with a doctored bottled sauce. Green beans with huge amounts of roasted garlic Corn on the cob Roasted tiny red, white and purple potatoes Salad of avocado on shredded romaine with lime viniagrette Link to comment Share on other sites More sharing options...
bettyjoan Posted July 1, 2015 Share Posted July 1, 2015 Seared ahi tuna steaks with sauteed eggplant (from the garden) and a scallion-ginger-sesame sauce. Three dinners in a row featuring ingredients I grew myself! Link to comment Share on other sites More sharing options...
ktmoomau Posted July 1, 2015 Share Posted July 1, 2015 Last night was steak fajitas. I have made better, but they weren't bad. Link to comment Share on other sites More sharing options...
Pat Posted July 11, 2015 Share Posted July 11, 2015 Last night was crockpot pulled pork sandwiches topped with cole slaw and peach-tarragon salsa on the side, plus some doctored canned baked beans. I had a peach that had developed a bad spot and figured I needed to use it quickly, so I cut it up for salsa. It was delicious with some chopped tarragon, the juice of half a lime, and a little rice wine vinegar. Fruit with pork is always good. I impressed myself with this meal . The buns I used for the sandwiches were whole wheat slider buns from Vermont Bread Company. I picked them up thinking they were regular whole wheat buns, then saw the bag said "slider." These have to be the biggest slider buns I've ever seen. They were about 90% of the size of regular burger buns. We didn't need excess bread, so that was fine. The labeling was odd, though. Link to comment Share on other sites More sharing options...
thistle Posted July 12, 2015 Share Posted July 12, 2015 Leftover soup- chicken thighs adobo, cooked in the instant pot, black eyed peas, & stir fry of mushrooms, green beans, ground pork, water chestnuts, scallions, garlic w/ black soy, fish sauce & sambal- I LOVE black eyed peas. Link to comment Share on other sites More sharing options...
Pat Posted July 13, 2015 Share Posted July 13, 2015 Last night was crock pot lamb shanks, smashed baby red potatoes with boursin and creme fraiche, and a romaine - tomato - cucumber salad with feta and champagne caper vinaigrette. Saturday we grilled outside: chicken drumsticks and bone-in ribeye steak, plus leftover baked beans, corn on the cob, and romaine salad. Link to comment Share on other sites More sharing options...
bettyjoan Posted July 13, 2015 Share Posted July 13, 2015 Rotisserie chicken breasts Caprese salad with tomatoes and basil from the garden I don't know what I did before I had fresh produce right in the backyard... Link to comment Share on other sites More sharing options...
ktmoomau Posted July 13, 2015 Share Posted July 13, 2015 Last week: I did chicken in the crock pot with a rogan josh sauce (I know this isn't typically made with chicken) but it turned out well. Sauteed carrots, zucchini and green peppers on the stove, then added the sauce from the crock pot to reduce it. Served over rice mixed with peas. So I ended up sneaking quite a bit of veggie into the dish. Night before was pesto on pasta with oven roasted green onion, zucchini, carrot, green pepper. I tossed some shrimp on at the last minute. Link to comment Share on other sites More sharing options...
Pat Posted July 15, 2015 Share Posted July 15, 2015 Monday night was leftover chicken drumsticks and avocado halves stuffed with crab, quinoa, and marinated gigande beans and topped with edible flowers. The avocado preparation was inspired by a demo I saw at the Folklife Festival, but instead of slicing the avocado and creating a shell around the filling, I took the easy route and filled/topped the avocado with the other components. I hadn't wanted to shell out money for jumbo lump crabmeat, but the back fin blue crabmeat I bought was more than adequate. It was pretty sweet. I dressed it simply with lemon, lime, and lime zest. Last night was pulled pork nachos. Seemed appropriate for All-Star game night. Link to comment Share on other sites More sharing options...
Pat Posted July 19, 2015 Share Posted July 19, 2015 Last night featured a number of farmer's market ingredients: Squash blossoms stuffed with chicken salad (fresh apricots, dried currants, celery, hot pepper, scallions, and tarragon) Quinoa-lentil-chickpea burgers with lettuce and tomato on whole wheat slider buns Leftover corn on the cob Steamed green beans with toasted walnuts and walnut oil Thursday: Romaine salad with sungold tomatoes, cucumber, and croutons; champagne-caper vinaigrette Roasted herbed chicken, carrots, onion, and potatoes Corn on the cob Wednesday: Romaine salad with sungold tomatoes, cucumber, and croutons; champagne-caper vinaigrette Lamb pastitsio The pastitsio was made with the leftover meat from lamb shanks and the leftover tomato vegetable sauce, plus a béchamel with added egg, and Parmesan and feta cheeses. Penne for the pasta. I had made the full amount of sauce but only half the number of shanks, so it was good to have a lamb-y use for the excess sauce. Then my husband took those leftovers for a couple of work lunches. Link to comment Share on other sites More sharing options...
Pat Posted July 21, 2015 Share Posted July 21, 2015 Sunday night: Spinach vichyssoise Cheddar chive cornmeal pancakes with Greek yogurt The pancakes were much better than I expected. Well, I expected them to be good or I wouldn't have made them, but they exceeded expectations. Will make again. The recipe came from one of my favorite blogs and was adapted from the book Yogurt Culture, which I'm thinking looks like it's worth checking out. Last night: Wild Coho salmon ceviche with tomato, and avocado Refried bean dip Tortilla chips (house made at Tortilla Cafe) for ceviche and dip Leftover quinoa-lentil-chickpea burgers with baby arugula and tomato on whole wheat sesame buns I did not want to heat the kitchen last night. At all. The only heating was a brief time in the microwave to warm the burgers. The salmon was $9.99/lb. at Whole Foods and I had the urge to make ceviche. I didn't want to make a huge amount, so I only bought about 1/2 pound. The man at the counter said they had gotten the salmon in the night before. It came out great: Juice of 3 limes and some zest, chopped cilantro, and minced hot pepper for the basic mixture, and then chopped tomatoes, avocado, black pepper, and a dash of white balsamic vinegar mixed in before serving. The chips were great for scooping up the fish mixture. I let the salmon sit in the liquid in the refrigerator about 5 or so hours, stirring occasionally. Link to comment Share on other sites More sharing options...
Dr. Delicious Posted July 22, 2015 Share Posted July 22, 2015 My wife made zucchini "pasta" last night using a Zoodle (a vegetable spiral slicer). I don't recall the entire recipe, but I know it was sautéed with oil, garlic, and fresh tomatoes, topped off with grated parmesan cheese. It was excellent! And healthy! 1 Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2015 Share Posted July 24, 2015 I made turkey burgers on the grill. I used very lean ground turkey, and the burgers were too soft (I added an egg, grated onion, seasonings, breadcrumbs and some homemade BBQ sauce to the meat). I don't know if I added too much wet stuff, or if the super lean is just too lean to hold together...I love burgers and like the relatively low-fat turkey alternative, but I have to work on this. Maybe half very lean turkey and half lean beef? Link to comment Share on other sites More sharing options...
Pat Posted July 24, 2015 Share Posted July 24, 2015 I made turkey burgers on the grill. I used very lean ground turkey, and the burgers were too soft (I added an egg, grated onion, seasonings, breadcrumbs and some homemade BBQ sauce to the meat). I don't know if I added too much wet stuff, or if the super lean is just too lean to hold together...I love burgers and like the relatively low-fat turkey alternative, but I have to work on this. Maybe half very lean turkey and half lean beef? I made turkey burgers last night too, inside on a grill pan. I usually use a mix of light and dark meat when I make something like that with chicken or turkey, but Whole Foods only had ground turkey breast meat, so I just went with that. The only moisture I added to the 1 1/2 lbs. meat was an egg plus a small amount of mustard, and the mixture was quite wet and sloppy to work with. Since I was prepping the burger meat ahead of time to cook as soon as I got home from a meeting, these sat on a plate in the refrigerator for 3 1/2+ hours before cooking. When I went to add them to the pan, they were still wet but easier to handle than before, and I had no trouble with them falling apart while they cooked. So, I might have stumbled onto a remedy for that problem. Or it could be coincidence somehow and wishful thinking. Usually when I want to add a little extra fat to white meat poultry, I use some ground pork. That usually works well. 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now