Pat Posted June 13, 2016 Share Posted June 13, 2016 Romaine salad with bell pepper, cucumber, hard-boiled eggs, bacon, and grape tomatoes; white balsamic-mustard vinaigrette Grilled chicken drumsticks with BBQ sauce Grilled hotdogs Grill baked sweet potato Crock pot pulled pork Whole wheat hot dog buns I forgot to cook the corn on the cob We'll have it tonight with leftovers. For anyone who gets a South Mountain Creamery delivery and hasn't tried them, the chicken drumsticks they sell are wonderful. They're quite small but cook up very tender and moist. The hotdogs and pork shoulder were also from an SMC delivery. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 16, 2016 Share Posted June 16, 2016 Tonight was a sad dinner of frozen chicken tenders that I heated up while also roasted some broccoli. And a couple chocolate mints because when the cat's away the mouse hates cooking dinner, eats whatever and works too much. Last night was spaghetti and meat sauce which sounds boring, but was pretty darn tasty. The night before that I made pesto and had chicken paillard with pesto sauce and a salad of leaf lettuces from the farmers market and freshly-made caesar dressing. 1 Link to comment Share on other sites More sharing options...
dcandohio Posted June 21, 2016 Share Posted June 21, 2016 After a weekend of eating like a teenager, which at my age, is a very bad thing, I am returning to sanity: Salmon poached in water infused with lemon and ginger, garlic; served with a spicy Thai peanut sauce over jasmine rice with steamed carrots. The peanut sauce was actually a salad dressing I made to test a recipe for the cooking class I am doing tomorrow at the food pantry. Peanut butter, rice wine vinegar, vegetable oil, soy sauce, lime, ginger, garlic. I added Siracha when I used it for the salmon. I think the next time I make it I will add a touch of sesame oil. 2 Link to comment Share on other sites More sharing options...
Pat Posted June 21, 2016 Share Posted June 21, 2016 Last night was a King Ranch chicken casserole, a modified version that was mostly from scratch. I intended to make salad too, but the casserole took so much time than I abandoned plans for anything else. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 22, 2016 Share Posted June 22, 2016 Last night was chicken thighs with teriyaki sauce, sauteed carrots, broccoli stem, shallot, green onion, bell pepper with sesame and rice. We had store bought key lime pie for dessert. Monday night was mussels in tomato and white wine sauce with garlic (although it was good it could have used even more garlic) with individual size homemade crusty boules. Link to comment Share on other sites More sharing options...
Katya4me Posted June 22, 2016 Share Posted June 22, 2016 I'd forgotten just how easy and tasty it is to do fajita fixings on the grill. The last couple of weekends, took 2 sliced chicken breasts, sliced up a bell pepper and an onion, tossed all of them with some seasoning and oil and then into a grill basket for about 10 min, dinner is served. Last night, we had the cheese and tortillas on hand, but I wanted something a little different instead. My husband was home for the day, so he marinated some shrimp, and when I came home, the rice was almost done and I just needed to toss the shrimp on the grill. Loved the marinade and just had some of the leftovers for lunch today, yum. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted June 22, 2016 Share Posted June 22, 2016 33 minutes ago, Katya4me said: I'd forgotten just how easy and tasty it is to do fajita fixings on the grill. The last couple of weekends, took 2 sliced chicken breasts, sliced up a bell pepper and an onion, tossed all of them with some seasoning and oil and then into a grill basket for about 10 min, dinner is served. Last night, we had the cheese and tortillas on hand, but I wanted something a little different instead. My husband was home for the day, so he marinated some shrimp, and when I came home, the rice was almost done and I just needed to toss the shrimp on the grill. Loved the marinade and just had some of the leftovers for lunch today, yum. Fajitas are my desert island food, the food that I could eat in a row for more consecutive days than any other. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 23, 2016 Share Posted June 23, 2016 Last night was leg of lamb in the crock pot after a chipotle in adobo and yogurt marinade. Slightly shredded on pita with radish, bell pepper and cabbage. With tzatziki sauce and a the pan juices reduced with diced tomatoes. 1 Link to comment Share on other sites More sharing options...
Pat Posted June 23, 2016 Share Posted June 23, 2016 Tonight: Black bean quesadillas Picadillo Leftover cilantro lime rice Link to comment Share on other sites More sharing options...
Katya4me Posted June 28, 2016 Share Posted June 28, 2016 Made Singapore Rice Noodles the other night. Link to comment Share on other sites More sharing options...
Al Dente Posted June 28, 2016 Share Posted June 28, 2016 Cibola Farms pork chop seared and finished in the oven (perfectly, if I do say so myself). Tomato salad. Tater tots 1 Link to comment Share on other sites More sharing options...
Pat Posted June 29, 2016 Share Posted June 29, 2016 Toasted baguette slices Steak salad over romaine, with hard-boiled egg, feta, tomato, avocado, and radishes; champagne-caper vinaigrette Baked halibut almondine Sauteed broccolini Couscous with yellow squash Link to comment Share on other sites More sharing options...
PollyG Posted June 29, 2016 Share Posted June 29, 2016 I am happy to report that the Momofuku style bo ssam works nicely in the smoker. We have an electric smoker and set it for 275, smoked for about 8 hours on a mix of hickory and applewood, and then did the finishing crust in the oven. The pork picked up a mild smoke flavor that was surprisingly subtle. We modify the sauces from the NYT recipe because they appear to be designed for wimps who need their flavors diluted with oil. For the ginger scallion sauce, we use a fraction of the oil, and for the pepper sauce, we use a fraction of the oil and thin a bit with soju. In addition, we rinse the pork well once it is out of its brine. Without a good rinse it can be obnoxiously salty. Leftovers make one hell of a pulled pork sandwich. 2 Link to comment Share on other sites More sharing options...
Pat Posted July 3, 2016 Share Posted July 3, 2016 Last night was Tuscan chicken sausages (Whole Foods), garlic, and caramelized onions braised in Bell's Cherry Stout, served over leftover couscous and broccolini. Friday; Green leaf lettuce and frisee salad with tomato, cucumber, Easter radishes, hard-boiled egg, and bacon; homemade garlic pepper croutons; white balsamic vinaigrette Baked chicken legs Mashed potatoes Steamed broccoli with hot pepper sesame oil and toasted sliced almonds Thursday: Red and green leaf lettuce, frisee, hard-boiled egg, avocado, Easter radishes, tomato, and cucumber; homemade garlic-pepper croutons; lemony cilantro vinaigrette Turkey meatloaf topped with bacon Mashed maple sweet potato Wednesday: Leftover steak salad Leftover couscous with added chipotle Pepper jack quesadillas Link to comment Share on other sites More sharing options...
Katya4me Posted July 3, 2016 Share Posted July 3, 2016 We did spaghetti with shrimp and pesto yesterday. I used prepared pesto and it came together very quickly and was delicious. Tonight is jerk rubbed ribs that are currently slow cooking in the oven. Link to comment Share on other sites More sharing options...
dcandohio Posted July 4, 2016 Share Posted July 4, 2016 Dinner overlooking the beach: Cheesy bread Marinated cucumbers Fresh corn, cut from the cob and sautéed with roasted tomatoes and onions, and a bit of hot chili powder and smoked paprika Grilled pork chops brined with "Cajun seasonings" 1 Link to comment Share on other sites More sharing options...
Pat Posted July 5, 2016 Share Posted July 5, 2016 Yesterday did not seem like a cookout day, so we cooked indoors: Nicoise salad and cheese-stuffed turkey meatballs over angel hair pasta with a garlic-butter sauce. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 6, 2016 Share Posted July 6, 2016 Last night was leftover Nicoise salad, baked chicken thighs, and s skillet sauté of kale, onions, garlic, bacon, vinegar, and raisins, done in the pan drippings from the bacon. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted July 9, 2016 Share Posted July 9, 2016 New favorite summer meal: somen noodles with red cabbage and carrot slaw, plus shredded, poached chicken and whole sugar snap peas, all lightly dressed in a peanut-sesame sauce. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 9, 2016 Share Posted July 9, 2016 Red leaf lettuce, tomato, cucumber, radishes, and croutons; white balsamic vinaigrette Skillet meal of skinless boneless chicken breasts, broccoli, and brown rice Link to comment Share on other sites More sharing options...
Pat Posted July 15, 2016 Share Posted July 15, 2016 Garlic bread and a big salad of romaine, arugula, marinated tomatoes, celery, and nicoise olives, topped with cubes of grilled tofu that had been marinated in rice vinegar and peanut oil with soy sauce, shallot, ginger and garlic. Some of the marinade supplemented the dressing already on the salad from the tomatoes. I'd never tried topping a salad with tofu before, but I had tofu I wanted to use, and it worked out well. I was going to put some parsley in the garlic butter on the bread but couldn't find it in the refrigerator, so I chopped up some celery leaves in its place. Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 18, 2016 Share Posted July 18, 2016 Okonomiyaki with sliced pork and a giant bottle of Sapporo Black Label beer. 懐かしい！ Dessert was WF organic vanilla ice cream with homemade green chile caramel sauce. That did not make me think of Japan. Link to comment Share on other sites More sharing options...
Pat Posted July 23, 2016 Share Posted July 23, 2016 Soy - orange caramelized pork tenderloin, brown rice, and grilled tofu Link to comment Share on other sites More sharing options...
dcandohio Posted July 23, 2016 Share Posted July 23, 2016 Tonight friends are contributing to a birthday dinner. Champagne With Smoked Fish dip and crackers to start. Dinner is grilled swordfish and two racks of lamb, grilled asparagus and a pasta salad (orzo, roasted tomatoes, roasted red pepper, blanched zucchini and yellow squash, artichoke hearts...with a dressing of smashed roasted garlic, olive oil, lemon juice, balsamic vinegar and Italian herbs). Pinot Noir and Sauvignon Blanc with dinner Dessert is Tortuga Rum Cake (favorite of birthday girl), ice cream (Kilwin's toasted coconut or salted caramel), strawberries. Link to comment Share on other sites More sharing options...
Pat Posted July 25, 2016 Share Posted July 25, 2016 Tonight: BLT on toasted whole wheat English muffin. Even that was too much food in this heat. Link to comment Share on other sites More sharing options...
donk79 Posted July 25, 2016 Share Posted July 25, 2016 Came home from vacation this evening to find a bag of cucumbers and a bag of zucchini on the doorstep. Too worn out to do any real cooking, but some sauteed zucchini with garlic and pepper hit the spot. Accompanied by some foccacia from Red Truck Bakery that I picked up on the way home. My first time to the location in Marshall. Very nice! My wife came down with a cold this morning, but still got a cranberry-orange-walnut muffin that she said was the only thing that has remotely looked appealing to her today. Got a brownie for my daughter and stole part of it. Very impressive. Tasted like chocolate. Does not sound that impressive, until you stop to ask yourself how many brownies you have enjoyed that tasted like real, high quality, chocolate. If you get a chance, check it out! Link to comment Share on other sites More sharing options...
Katya4me Posted July 27, 2016 Share Posted July 27, 2016 Wasn't in the mood to really cook so made green curry chicken in the Instant Pot. Loved the taste, but next time would definitely cut back on the amount of coconut milk, probably about half a can next time. Link to comment Share on other sites More sharing options...
Pat Posted July 30, 2016 Share Posted July 30, 2016 Half of a Seventh Hill spicy tuna sandwich and homemade potato-egg salad. Link to comment Share on other sites More sharing options...
silentbob Posted July 31, 2016 Share Posted July 31, 2016 I somehow managed to miss lunch, so am having avocado toast with the Palladin from Bread Furst and some olive oil/sriracha. Ordinarily there would be a runny egg too, but my instinct was to let the bread remain the star. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted July 31, 2016 Share Posted July 31, 2016 1 hour ago, silentbob said: I somehow managed to miss lunch, so am having avocado toast with the Palladin from Bread Furst and some olive oil/sriracha. Ordinarily there would be a runny egg too, but my instinct was to let the bread remain the star. "Where to Find Avocado Toast in D.C." on dc.eater.com Ron Tanaka knocked this dish out of the park when he was at Cork I can't remember ever having avocado toast with an egg on it - my initial reaction is "mush on mush," but that means little because there's nothing, taste-wise, about either ingredient that I see clashing. But I'm remembering the crumbled pistachios Ron used for texture - I think those would work well here. Both avocado and egg make anything better - do they make each other better? I guess now that I'm thinking about it, I've had slices of avocado on my deviled egg sandwich before, so this isn't anything controversial. Link to comment Share on other sites More sharing options...
silentbob Posted August 1, 2016 Share Posted August 1, 2016 19 hours ago, DonRocks said: I can't remember ever having avocado toast with an egg on it - my initial reaction is "mush on mush," but that means little because there's nothing, taste-wise, about either ingredient that I see clashing. But I'm remembering the crumbled pistachios Ron used for texture - I think those would work well here. Both avocado and egg make anything better - do they make each other better? I guess now that I'm thinking about it, I've had slices of avocado on my deviled egg sandwich before, so this isn't anything controversial. What inspired this combination for me was the avocado toast that we had at the Free Range food truck in LA last Thanksgiving, with an over easy egg cooked inside and topped with pickled onions. They also served one of the best fried chicken sandwiches I've ever eaten. 1 Link to comment Share on other sites More sharing options...
Smita Nordwall Posted August 2, 2016 Share Posted August 2, 2016 Avocado toast with a fried egg and pickled onions and lightly pickled jalapeno slices sounds like HEAVEN Link to comment Share on other sites More sharing options...
dcandohio Posted August 2, 2016 Share Posted August 2, 2016 Corn soup - corn cob stock, thickened with cooked potato, onion, garlic, celery, basil, and fresh corn. Cooked bacon added at the end. Roasted beet salad with local beets, spinach, arugula. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 4, 2016 Share Posted August 4, 2016 Meatloaf and spinach, rice, and cheddar casserole Link to comment Share on other sites More sharing options...
ktmoomau Posted August 5, 2016 Share Posted August 5, 2016 I'm feeling a bit terrible about this, but aside from spaghetti with frozen pre-made meatballs that I baked, I haven't cooked dinner since July 9, and I am not going to cook tonight or tomorrow night. That might be the longest stretch I have ever gone without really cooking. Link to comment Share on other sites More sharing options...
Katya4me Posted August 5, 2016 Share Posted August 5, 2016 Went through the pantry and found some simmer sauces that needed to be used up ASAP. So, the other night sauteed up some chicken breasts with some frozen mixed veggies that had been lurking for an undetermined amount of time and tossed with a butter chicken sauce, served over brown rice and called it done. Not every night is complicated, but it was reasonably tasty. Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2016 Share Posted August 6, 2016 8 hours ago, ktmoomau said: I'm feeling a bit terrible about this, but aside from spaghetti with frozen pre-made meatballs that I baked, I haven't cooked dinner since July 9, and I am not going to cook tonight or tomorrow night. That might be the longest stretch I have ever gone without really cooking. Sweetheart, try it for 10+ years. And *then* try going from "all" to "nothing," instantly. Ugh ... Link to comment Share on other sites More sharing options...
Pat Posted August 6, 2016 Share Posted August 6, 2016 I'm back to cooking more again, but this time of year is typically when I cook the least. Last night was a green salad (green leaf lettuce, romaine, carrot greens, cucumber, and avocado) with tomato vinaigrette; bruschetta topped with the solids from making the (strained) vinaigrette; and Carapulcra, a Peruvian meat and potato stew. A few weeks ago, I was wandering the ethnic and specialty aisles at the Potomac Yards Shoppers Food Warehouse while waiting for my car to be worked on and found dried yellow potatoes in the Peruvian section. I picked up the red chili paste the package recipe called for, knowing I had yellow chili paste at home. I cobbled together an approach from that recipe and two I found online, and the result was pretty good. I need to go back today and try to take note of what I did in some detail before I forget. Link to comment Share on other sites More sharing options...
Pat Posted August 8, 2016 Share Posted August 8, 2016 Due to the discussion I keep seeing here, I made Chicken Parmesan tonight. I had a portion of a baguette left, so my husband got his as a sandwich. The accompaniment was broccoli rabe, done in a sort of frittata style. I blanched it, cooled in an ice bath, chopped it up and then cooked with some hot sauce in the skillet the chicken had come out of. I added the last of the milk and egg from dredging the chicken and put the hot skillet in the oven and turned the temperature off to finish all the way through. I hate wasting the egg from dredging. (I used 3 eggs plus some milk for three skinless boneless breast halves.) 4 Link to comment Share on other sites More sharing options...
MC Horoscope Posted August 8, 2016 Share Posted August 8, 2016 Tomato weekend! Hope it's just the first of a few. August is such a great month in this area! Love the tomatoes, corn, cantaloupe, cucumbers, crab, watermelon, and peaches etc. you can get this time of year. Squash. Made Lidia's tomato sauce with "suffocated" eggplant with Romas from our garden. So good! Cherry tomato pizza at Inferno Pizzeria in Darnestown, MD. Thanks Chef Conte! Alfred Portale's roasted tomato risotto with more of our Romas. Really turned out well. You could taste a bit of every ingredient in the end: onion, garlic, coarse salt, ground black pepper, bacon, cream, Parm Regg, thyme, basil, chives, etc. 1 Link to comment Share on other sites More sharing options...
dcandohio Posted August 8, 2016 Share Posted August 8, 2016 I grilled pork tenderloin that I had marinated in thick Indonesian soy sauce, red wine, garlic, honey, hot sauce and olive oil. I also made a yellow squash casserole with onion, Panko breadcrumbs, cheddar cheese, egg, milk, thyme, parsley, lots of black pepper. We rounded it out with a salad of local cucumbers and tomatoes with basil, and mint, and a light vinaigrette with a bit of sugar. We all wondered why we stopped eating things like yellow squash casserole in this country? I know it stopped being cool, but it didn't stop being delicious. 3 Link to comment Share on other sites More sharing options...
Al Dente Posted August 8, 2016 Share Posted August 8, 2016 An assortment of stir-fried semi-fresh produce that out-survived the other stuff which we composted. Served up on a bed of udon noodles with baked red miso-coated tofu cubes. I also made some lamb burgers with garlic, ginger, soy sauce, lots of red pepper flakes, red onion, and sesame oil. Those burgers rocked! Link to comment Share on other sites More sharing options...
ktmoomau Posted August 11, 2016 Share Posted August 11, 2016 I cooked, for two nights in a row! Last night I made a riff off of tan tan noodles with ground hot Italian sausage, leeks, garlic, miso, white wine, carrots and spinach (I didn't have bok choy) with noodles. It was delicious. Tonight was spaghetti with the Italian sausage and zucchini, which was fine, but I think the casings didn't taste that good, and it was much better when I pulled it out last night. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 11, 2016 Share Posted August 11, 2016 I had ingredients I bought to use in recipes I never got around to making so decided they had to be used in something ASAP. I cooked up a whole lot of bacon, which went into the fridge to be used in coming days and then fried some onion and a large amount of baby spinach in bacon fat. Once that was mostly cooked down, I added about 1/2 lb. sliced shiitakes to the pot and cooked a bit further, along with some hot pepper flakes. That was served over plain brown rice, with poached salmon over top. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 13, 2016 Share Posted August 13, 2016 Last night was BLTs on toasted rye and 3 bean salad. The night before was leftover chicken parm over perciatelli with additional sauce, plus a green salad with tomato vinaigrette. Link to comment Share on other sites More sharing options...
dcandohio Posted August 19, 2016 Share Posted August 19, 2016 Hatch chilies have arrived at my local grocery store. Last night I made green chili stew with beef, or if you prefer, beef stew with hatch chilies added. Nice gentle burn! Link to comment Share on other sites More sharing options...
Katya4me Posted August 19, 2016 Share Posted August 19, 2016 Felt like having jambalaya the other night, so made this recipe in the Instant Pot. Worked out pretty well, but next time I do want to remember to have an onion on hand, rather than fall back on minced dried onion. Whoops.. Link to comment Share on other sites More sharing options...
Tweaked Posted August 19, 2016 Share Posted August 19, 2016 Serious Eats Cacio e Pepe. Pretty damn tasty. Since I had a bunch of shiitake mushrooms from the farmer's market, I sauteed them up and tossed them in with the pasta. 2 Link to comment Share on other sites More sharing options...
Pat Posted August 23, 2016 Share Posted August 23, 2016 Last night: Cava roasted garlic hummus and whole wheat pita bread Casarecce pasta* with spinach - almond pesto Chicken roulades with spinach - almond pesto and goat cheese Green beans with butter, s + p *A shape similar to cavatappi but open at one end and looped like a ribbon. I eyeballed it when making the pesto and had way too much for the chicken roulades, so i cooked up the last of a box of the pasta to use the rest. I also topped the chicken rolls with additional pesto, shredded Parmesan and dots of goat cheese. It was a pretty green meal. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted August 23, 2016 Share Posted August 23, 2016 BLT last night. Saturday night we had a cookout with friends and had corn roasted directly on the grill with some soy sauce butter, tomato watermelon feta salad, burgers and skillet fried old bay potatoes. It sounds like an odd combination, but it was very good. 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