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Everything posted by Pat

  1. Monday: London broil Mashed potato casserole Tuesday: Lamb loin chips Rice pilaf Roasted zucchini, eggplant, and tomatoes Tonight: Trader Joe's phyllo ring with cheeses, topped with bacon, mushrooms, and spinach Leftover lamb chop Leftover roasted vegetables
  2. Last night was quesadillas with portobello mushrooms, avocado, and cheddar; iceberg salad with cubed chicken breast, cucumbers, avocado, and tomato with cilantro-avocado dressing; and leftover corn on the cob.
  3. Braised baby turnips and greens with chicken broth and honey (turnips from a stand I don't remember seeing before at Eastern Market) Reheated pecan-crusted halibut (added at the end of the turnip cooking time)
  4. Last night: Leftover Garlic Bread Leftover Iceberg Salad Pecan-Crusted Halibut with Peach Salsa Leftover Sweet Potato Corn on the Cob
  5. Salad of iceberg lettuce, grape tomatoes, radishes, cucumbers, cubed Jarlsberg cheese, avocado, hard-boiled egg; Bolthouse Farms Avocado - Green Goddess dressing Garlic bread Leftover fettuccine
  6. My husband got a bulgogi hoagie from ChiKo at a game last month. I had a little of it and thought it was pretty good. He liked it less than I did. I'm really annoyed at the increase in concession stands not taking cash this year. I usually sit near the left field corner, and all of those stands on the concourse there are card only, except for Dippin' Dots, which I don't buy.
  7. I needed to make some food in advance for a couple of meals, so we had kind of an abundance tonight. Baked chicken breasts and baked sweet potatoes, plus Spicy Ginger Pork Noodles with Bok Choy [NY Times paywall]. More than half of what I made is left, so it works out. Excellent meal.
  8. I hope you enjoy it. The pasta is surprisingly good. I don't know why I use "surprisingly," but think it's because it looks so much like Alfredo but is totally different.
  9. Salad of iceberg lettuce, grape tomatoes, radishes, cucumbers, cubed Jarlsberg cheese, hard-boiled egg; Bolthouse Farms Cilantro-Avocado Dressing Sourdough baguette and butter Fettuccine with Lemon Herb Yogurt Sauce The pasta was excellent. My husband raved about it. I will definitely make this again. It looks like some version of Fettuccine Alfredo at a glance but is wonderfully tangy with yogurt, lemon, and salty feta. I eyeballed the 3 tablespoon amounts for the herbs and had more than I needed. I'll have to find something to do with the rest, other than adding some to the leftover pasta. I didn't think straining the Greek yogurt made a whole lot of sense. It did give off a tiny amount of liquid, but I'll skip that step next time. It's going to get embarrassing if I have to admit to making any more recipes from "The Kitchen," but all the recipes I've made so far have come out quite well. For anyone unfamiliar with the concept, it's a Food Network take on the multi-host "View"-type cooking show. If you're looking for a place on FN where they're actually showing how dishes get made, this is one of them. (And Rachael Ray is back with more 30 Minute Meals, as well. While she shows preparation start to finish, The Kitchen shows the basic steps but already has a pre-cooked version.) They have four hosts, with them alternating in pairs taking the lead making a recipe and being the sous chef.
  10. Just an FYI: They are currently showing the popcorn soup and strawberry pasta on the online menu. I love that soup.
  11. Last night we had a salad platter of deviled eggs, grape tomatoes, and steamed asparagus dressed with vinaigrette. It looked pretty, but I didn't take a photo. The rest of the meal was the last small piece of the tri-tip, very thinly sliced and drizzled with a little Worcestershire, heated in the microwave along with leftover rice with corn, peas, and red onions. The previous night was the originals of that rice and tacos made out of the fajita leftovers (which included second order tri-tip leftovers) and also tacos made with the last of the carne guisada.
  12. I thought it was weird.
  13. For some unknown reason I had a craving yesterday for one my childhood favorites*, French bread pizza. I bought a baguette from TJ's and made two different kinds: cremini mushroom and pepperoni with fresh basil, Monterey Jack and Parmesan; and, spinach, fresh basil, Monterey Jack, Parmesan, goat cheese, and rosemary chicken. I had cooked up three chicken breasts earlier for my husband's lunches to go with some roasted vegetables, and I had some lemon rosemary chicken left over. It was great on the pizza, especially with the spinach and goat cheese. There was also a small salad of Bibb lettuce, cucumber, and hard-boiled egg with avocado green goddess dressing. *As a kid, it would be Stouffer's frozen French bread pizza, but this was much better. (My parents didn't eat pizza. they thought it was a weird food, so I only got the awful school pizza or this, unless I was at someone else's house and they got delivery pizza. I have no idea why my parents were so averse to pizza. They each liked and disliked different things, but they were on the same page on pizza.)
  14. Meatball soup and shakshuka with swiss chard The meatballs and the stock for the soup were in the freezer. I added some chopped fresh rosemary and topped with grated Parmesan. The shakshuka recipe was from the Post.
  15. I made fajitas with the leftover tri-tip last night, with charred red and green bell pepper strips, onions, and roma tomatoes. A cast iron skillet with real high heat was perfect for this. I also blistered some large flour tortillas and we had sour cream and cheddar alongside.
  16. This was SO GOOD. Thank you! Mine was about 2 lbs. I planned to do about 6 1/2 hours but it ended up being more like 7 1/4 hours at 131F. I seasoned it with kosher salt before it went into the bath, using much more salt than I typically would, figuring that it would penetrate the meat over the long cooking time. When it came out, I coated with evoo, salt, pepper, and garlic powder. I seared in a cast iron skillet 3 minutes on the first side and 2 on the second, which was seasoned the same way. OMG. This meat was amazing. I served it with the juices and topped with chopped scallions. The rest of the meal was roasted cauliflower, leftover coconut rice, a Mark Bittman soba noodle and edamame salad, and more grilled bread and whipped ricotta. It was too much food, but it was delicious.
  17. Tom explained soemthing about how restaurants were ranked when asked about it on the chat yesterday. I didn't really process it so I don't know if it makes sense to other people.
  18. Mushroom and pepperoni pizza (basil; mozzarella, goat cheese, Parmesan)
  19. We had some nice thick pork loin chops with a beautiful (if I do say so myself) pan gravy; spring mix, avocado, tomato, and avocado green goddess dressing; leftover coconut rice plus chickpeas; and grilled bread with whipped ricotta spread.
  20. My friend (same as above) and I stopped in for dinner before the game last night. Neither of us had been there in a while. It was good but pricey. The service this time was prompt and efficient. Our server was very good. They were busy at the host stand pre-game but managed everything well. I didn't feel like having seafood and didn't quite know what I wanted, except fries. I finally decided on the beef sandwich again. This time I asked for the sauces on the side. I enjoyed it more this way than when it came pre-sauced. I used very little of the bbq sauce. The sandwich is served au jus and with melted cheese, so it's plenty moist without any added sauces. I used a fair amount of the horseradish sauce, though, mostly dipping the sandwich into it. My friend got her lobster roll buttered this time, plus one glass of wine, and our bill was almost $70 before tip. (I had a $7 draft beer.) Maybe the elapsed time since our last visit(s) made it seem more expensive than before, but, yikes.
  21. The stuff they have in the tall refrigerator cases (where sour cream, butter, etc., are) is the not fancy kind. Those big blocks (wrapped in plastic, not wax) are not crumbly.
  22. Last night was the last of the sliced Easter lamb, bacon, and coconut - lime - cilantro rice. There was some leftover salad as well (spring mix, tomato, cucumber, radish, bacon, avocado, and lemon yogurt dressing) and Pugilese bread and butter.
  23. Lamb and vegetable stew Breaded baked chicken drumsticks Leftover potatoes and onions from the lamb roast
  24. Lamb pitas (tzatziki, chopped tomato) Zucchini-feta fritters (mint, dill) Feta would have been nice in the pitas but seemed like overkill with the amount of feta that went into the fritters.
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