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#10251 bettyjoan

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Posted 04 January 2016 - 10:26 AM

For our new year's eve dinner with friends (before going out), I made scallop and sweet pea risotto and then beef tenderloin with cherry-black pepper sauce.  Lots of butter before the resolutions kicked in.   :P



#10252 Pat

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Posted 08 January 2016 - 10:44 AM

Last night:

Crostini with roasted garlic hummus*

Leftover Thai chile butternut squash soup

Harissa* turkey burgers

Steamed broccoli

 

 

*Pre-prepared Cava brand



#10253 ktmoomau

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Posted 08 January 2016 - 11:39 PM

Tonight was tamales, sauteed spinach and seasoned black beans, with a little salsa.  Tamales were pork and red sauce from Trader Joes (I cheated).  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#10254 Pat

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Posted 09 January 2016 - 08:16 AM

Tonight was tamales, sauteed spinach and seasoned black beans, with a little salsa.  Tamales were pork and red sauce from Trader Joes (I cheated).  

 

I like those TJ's tamales.  While i don't get there very often, I've bought them on my last few trips.  

 

Last night was black-eyed pea dip with tortilla chips and pork salsa verde in the crockpot (made with TJ's salsa verde).  I also heated some corn tortillas for the pork.  Redundant but good.  We also had a salad of chicory, cucumber, Campari tomatoes, and chopped roasted hazelnuts with champagne-caper vinaigrette.

 

I used to make that black-eyed pea dip often for New Year's but hadn't made it in a while.  It's originally from Bon Appetit, I think. Since I had an extra container of black-eyed peas bought for New Year's, I brought out the recipe again. It's got some chile spicing, garlic, and cream cheese and gets baked topped with shredded cheddar and then topped with green onions for serving.



#10255 Tweaked

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Posted 11 January 2016 - 02:15 PM

Indian Food Sunday, now with new dishes:

 

Mushroom Curry

Squash with Yogurt

Dhal

Lemon Rice

 

Indian Food.jpg

 

BTW, Madhur Jaffrey's newish Vegetarian India is excellent (so far 5 for 5 on recipes)


Meat is Murder...Tasty Tasty Murder

#10256 Pat

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Posted 11 January 2016 - 02:49 PM

Chicory salad with cucumbers, hard-boiled egg; Campari tomatoes, gorgonzola dolce; and roasted hazelnuts; creamy poppy dressing

Mustard-herb-crusted rack of lamb
Mushroom - wine sauce
Leftover steamed broccoli


#10257 Pat

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Posted 13 January 2016 - 09:26 AM

Leftover salad of red leaf lettuce and radicchio with bacon, Campari tomatoes, cheddar cheese, cucumber, and roasted hazelnuts and walnuts; champagne-caper vinaigrette

Broiled cod with lemon and butter
Whole wheat fusilli with broccoli and anchovies


#10258 ktmoomau

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Posted 13 January 2016 - 10:14 AM

Last night was chicken teriyaki with sautéed asparagus and jasmine rice.  I just read an article on making your own teriyaki sauce and will probably do that in the future as I thought this was definitely salty, but trying to use up some bottles in the fridge.


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#10259 Pat

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Posted 14 January 2016 - 09:04 AM

Dinner last night was Waldorf Salad and Braised Turkey Thighs with Spicy Kale, a Michael Symon recipe.  (I didn't make the gremolata part of the recipe but more or less followed the rest of it.)  This dish came out fantastic, but with one tiny problem...or many itty bitty tiny problems.  I rinsed the kale the way I usually do but wasn't particularly rigorous about it, and this turned out to be very gritty/sandy kale.  :(   It was a green curly variety I found on sale.  I usually buy a flatter kind, which would be less likely to hold grit.  This stuff required extremely rigorous cleaning.

 

I'm now trying to figure out how to salvage the leftovers.  The grit mostly stuck to the kale rather than freely circulating throughout the braising liquid, so I may try just fishing out as much of the kale as I can.  It's in pretty small pieces, though...The turkey itself turned out great, moist and flavorful.



#10260 DonRocks

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Posted 14 January 2016 - 09:32 AM

Dinner last night was Waldorf Salad and Braised Turkey Thighs with Spicy Kale, a Michael Symon recipe.  (I didn't make the gremolata part of the recipe but more or less followed the rest of it.)  This dish came out fantastic, but with one tiny problem...or many itty bitty tiny problems.  I rinsed the kale the way I usually do but wasn't particularly rigorous about it, and this turned out to be very gritty/sandy kale.  :(   It was a green curly variety I found on sale.  I usually buy a flatter kind, which would be less likely to hold grit.  This stuff required extremely rigorous cleaning.

 

I'm now trying to figure out how to salvage the leftovers.  The grit mostly stuck to the kale rather than freely circulating throughout the braising liquid, so I may try just fishing out as much of the kale as I can.  It's in pretty small pieces, though...The turkey itself turned out great, moist and flavorful.

 

Extract the kale, rinse it, re-spice it, and cook it again?


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#10261 Tweaked

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Posted 14 January 2016 - 09:39 AM

Red snapper

Vegetable ragu (basically ratatouille)

Couscous

Fingerling potatoes (finished off in a saute pan with butter and olive oil until crispy)

Arugula (dressed with lemon and olive oil)


Meat is Murder...Tasty Tasty Murder

#10262 Pat

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Posted 14 January 2016 - 09:47 AM

Extract the kale, rinse it, re-spice it, and cook it again?

 

If I can get big enough pieces out, I'll try rewashing them and then taste testing to see if was successful.  The kale doesn't really need further cooking and the spicing is in the liquid more than the kale itself.  (The recipe title is a bit misleading.)

 

Fortunately, I only used the kale I had, which was less than the recipe called for, or this would be an even bigger problem.  I hadn't planned on making this recipe when I bought the turkey, but I saw the recipe and had all the components to make it so i went ahead with the amounts of the ingredients I had.



#10263 Sundae in the Park

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Posted 14 January 2016 - 11:25 PM

"Paratha burritos!"

 

Make up a frozen paratha (we get them at Ranch 99 here, so local in DC perhaps the Super H or the Great Wall?) in a pan, and then add to the center in amounts to your satisfaction:

 

curried ground beef

garlic-lemon yogurt sauce

cucumbers

tomatoes

sriracha sauce

cilantro 

 

Then roll and eat. We got the idea from a food truck we like (Steamy Bun) and now make these all the time. Sounds odd (it's sort of like having a Jamaican beef patty with some salad rolled in it) but it really works for us.


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#10264 Pat

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Posted 15 January 2016 - 12:06 PM

When menu planning, I thought I was being real smart about utilizing the same ingredients in multiple recipes but ended up with something last night pretty similar (minus the gritty kale) to the meal of the night before.  It came out pretty much perfectly, though.  I made Melissa Clark's recent NYTimes recipe for Skillet Chicken With Tomatoes, Pancetta and Mozzarella.  I will absolutely make this again.  

 

I didn't use the full amount of pancetta but otherwise followed the recipe fairly faithfully.



#10265 Pat

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Posted 17 January 2016 - 01:02 PM

Last night was chicken vegetable soup, baked chicken legs, and mushrooms stuffed with eggplant Parmesan.  

 

I had bought two small eggplants several days before and they had both developed some bad spots, ruling out slicing them for regular eggplant Parm.  Instead, I trimmed and then roasted them along with some garlic and tomatoes and mixed the insides with the garlic, tomatoes, basil, and jarred pasta sauce and heated through.  Then I used that to stuff some big mushrooms.  I sprinkled some shredded Parmesan over the top and topped with torn slices of provolone.  (The chopped mushroom stems also went in the filling.)  I put these in the hot oven near the end of the chicken cooking time.  Really good.


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#10266 DaveO

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Posted 18 January 2016 - 10:26 AM

I had bought two small eggplants several days before and they had both developed some bad spots, ruling out slicing them for regular eggplant Parm.  Instead, I trimmed and then roasted them along with some garlic and tomatoes and mixed the insides with the garlic, tomatoes, basil, and jarred pasta sauce and heated through.  Then I used that to stuff some big mushrooms.  I sprinkled some shredded Parmesan over the top and topped with torn slices of provolone.  (The chopped mushroom stems also went in the filling.)  I put these in the hot oven near the end of the chicken cooking time.  Really good.

 

Thanks.  I love dishes like that.  I'll give it a try.



#10267 nelumbo

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Posted 18 January 2016 - 07:10 PM

Chijeu-buldak (fire chicken with cheese), but with king oyster mushrooms instead of chicken. Very successful, liked it better than the chicken version I tried a few months ago. I used this recipe from maangchi: 

 

buldak.jpg



#10268 Katya4me

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Posted 19 January 2016 - 12:36 PM

On Saturday, we made Sambal Chicken and served it over rice.  It was too cold to be outside grilling, so I diced the meat and then broiled it in the oven, which worked out perfectly.  Yesterday, I made Chinese No-Clay-Pot Chicken Casserole.  I don't have a Dutch oven, so I cooked it in a pot of the stove and then transferred it to a Pyrex dish to cook in the oven.  I used brown rice so I ended up cooking it for additional 15 minutes, but very nice mix of flavors and very easy to make. 


New restaurants tried as of 02/01/2016: 205

Got any suggestions? :)


#10269 Tweaked

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Posted 19 January 2016 - 02:59 PM

Time to divest the freezer of some of the summer dishes we froze.

 

Ratatouille (freezes very well)

Couscous

Roasted potatoes

Steamed broccoli


Meat is Murder...Tasty Tasty Murder

#10270 ktmoomau

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Posted 19 January 2016 - 03:08 PM

Last night was leg of lamb with garlic and olive oil (I forgot to add the lemon, oopsie, oh well it was fine) on pitas with tzatziki sauce and lettuce.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#10271 bettyjoan

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Posted 26 January 2016 - 07:49 PM

Last night - southwestern stuffed peppers (turkey, corn, black beans, tomatoes, cilantro, jalapenos - the usual suspects)

 

Tonight - creamy chicken with mushrooms and leeks (one pot and done in 30 minutes, woo hoo!)



#10272 dcandohio

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Posted 28 January 2016 - 08:06 AM

I took advantage of a snow-free day and later sunset to grill chicken breasts marinated in white wine, Dijon mustard, garlic, lemon and tarragon. I roasted cauliflower tossed with olive oil, salt, pepper and a spicy curry powder.

Shut up and pour another glass of wine, please.


#10273 Katya4me

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Posted 28 January 2016 - 10:33 AM

I wanted to clear out some pantry/fridge items so made chili and cream biscuits.


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Got any suggestions? :)


#10274 johnb

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Posted 30 January 2016 - 12:23 PM

I have tried on various occasions to make some type of version of cha ca la Vong, the iconic Vietnamese (Hanoi) turmeric/dill fish dish, from scattered information found on the internet. Difficult since I've never eaten anybody else's version nor have I traveled to Vietnam or seen it on a Vietnamese menu.  Recently the NYT Cooking section has posted a recipe that seems pretty good, and I have made it.  But last night I tried it using boneless skinless chicken thighs in place of the fish, and it worked quite well.  The fresh dill and turmeric combination is oddly very good.

 

Here is some previous discussion on DR about the dish.  It appears to be available at Eden Center.

 

This is an image of classic cha ca la Vong grabbed off the net.  Not mine.

 

 

 

ca1.jpg


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#10275 JSnake

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Posted 31 January 2016 - 01:41 PM

Now that I can make pork chops at home that are better than what the best restaurants in the world can put out, I'm never ordering another pork chop again. Same goes for steak, fish and most other proteins.
image.jpeg

#10276 The Hersch

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Posted 31 January 2016 - 05:13 PM

Now that I can make pork chops at home that are better than what the best restaurants in the world can put out, I'm never ordering another pork chop again. Same goes for steak, fish and most other proteins.
 

 

To what do you attribute this apparently new-found ability?


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Who taught my grief to thee?

#10277 JSnake

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Posted 31 January 2016 - 05:40 PM

To what do you attribute this apparently new-found ability?

 

This little beauty: http://anovaculinary.com/



#10278 Pat

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Posted 31 January 2016 - 07:02 PM

I cooked a lot during the storm.  We've now been eating leftovers for days and days and days.  Tonight is homemade pita chips and Cava roasted garlic hummus; salad of romaine, radicchio, avocado, cucumber, tomato, hard-boiled eggs and champagne-caper vinaigrette; beef vegetable soup made from leftover beef barbacoa; leftover turkey meatloaf with bacon; and, leftover mashed sweet potatoes with maple syrup and butter.



#10279 dcandohio

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Posted 01 February 2016 - 07:31 AM

Needing to use up things in the frig...I made a soup of chicken and mushrooms with lots of celery, plus onions and garlic, thyme, marjoram, Rosemary. Kale salad with leftover cilantro dressing. Cookies I had baked and frozen a few weeks ago. Dry Riesling.

Shut up and pour another glass of wine, please.


#10280 DonRocks

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Posted 03 February 2016 - 01:59 PM

[If anyone is interested in beginning their own personal blog on this website, let me know and I'll help you set it up - it wouldn't take away from anything like this thread, and it can be about any topic you desire, or even a general topic; not just food-related things (although it *can* be food-related). If you're into geology, breast feeding, ramen, anything you can possibly think to blog about, you can have your own blog here, and you don't need to worry about maintaining it or backing it up or even paying for it. This is also the perfect venue for restaurateurs to begin their own blogs - you have built-in readership, automatic maintenance, zero pressure to write blog entries, and it's free. I've got built-in software for this, and there's no reason not to let people use it. Best of all: It won't detract from anything already in place, as it's an addition; not a substitution.]


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#10281 The Hersch

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Posted 03 February 2016 - 11:37 PM

This little beauty: http://anovaculinary.com/

 

Have you any idea how thin is the ice upon which you skate?


Tell me, thou little bird that singest,
Who taught my grief to thee?

#10282 Pat

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Posted 04 February 2016 - 08:27 AM

Last night was split pea soup with ham and grilled cheese sandwiches on rye.  Good rainy day food.


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#10283 Katya4me

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Posted 05 February 2016 - 09:43 AM

I wanted to use up some lentils that had been lingering for a while, so I made Ethiopian Red Lentil Stew and served it over brown rice. Turned out very well and super easy to make too.


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Got any suggestions? :)


#10284 Pat

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Posted 05 February 2016 - 10:26 AM

Split pea soup was on the menu again last night, as well as a reprise of something I had made for lunch the day before:  leftover rice pilaf and peas, topped with a scoop of refried beans and a fried egg.  That makes a really great combination I would not have thought of, born out of being hungry and looking in the refrigerator.



#10285 Pat

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Posted 06 February 2016 - 08:51 AM

Osso buco and mashed potatoes, with toasted baguette slices for the marrow.



#10286 dcandohio

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Posted Yesterday, 08:00 AM

Sauteed spinach, kale, red pepper, diced Roma tomato, onion and garlic with leftover cooked chicken folded in, doused with pepper flakes, herbs and red wine. Served on pasta and topped with grated Parmesan. An easy, refrigerator clearing meal at the end of a busy day.

Shut up and pour another glass of wine, please.


#10287 Pat

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Posted Yesterday, 09:51 AM

I had eaten at a party a little earlier, so dinner was just for my husband:  baguette and butter; shirataki fettuccine noodles with leftover vegetables and sauce from the osso buco; and salad of radicchio, cremini mushrooms, cilantro, cucumber, gigande beans, and vinaigrette.







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