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dcandohio

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About dcandohio

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    hammerhead
  • Birthday 05/28/1958

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  • Gender
    Female
  • Location
    Columbus, OH; Dallas sometimes

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  1. I love stuffing a chicken cavity with lemons. Makes for an excellent flavor.
  2. I love stuffing a chicken cavity with lemons. Makes for an excellent flavor.
  3. Yesterday I made roast beef (stovetop), which I sliced. I had a yummy homemade roast beef sandwich for dinner, and then they froze the rest of it, along with the gravy, in sandwich-size servings in Ziploc bags.
  4. Baked salmon with a Dijon and pomegranate vinaigrette sauce. Basil risotto. Caesar salad.
  5. Luckys, grocery chain that I love, had U8 scallops on sale for 9.99 a pound. They had been frozen, but when I opened them up, they smelled really sweet. I pan seared them with just salt and pepper, and served them on top of diced sautéed yellow squash. I drizzled over a sauce of lime, butter, garlic and hot chile powder. A simple, high-protein, low-carb meal.
  6. I’m finally back to cooking again. Last night was Atlantic salmon topped with honey, chili salt, and red pepper; along with sweet potatoes cubed and roasted with olive oil, salt, and hot curry powder.
  7. Yesterday I used the last of Sunday’s marinara sauce and added some meatballs I had in the freezer, served over linguine and topped with Parmesan cheese.
  8. Tomato and olive tart constructed on store-bought puff pastry. Stuffed cubanelle peppers (that I made previously, and had in the freezer) topped with marinara. Crisp polenta topped with Parmesan cheese. Roasted broccoli.
  9. Today I stuffed cubanelle peppers with a mixture of hot Italian sausage, onions, garlic, mushrooms, spinach, Italian seasoning, a bit of leftover rice and an Italian four cheese blend. They will go into the oven later on for dinner before the Ohio State/Nebraska game.
  10. I am back from my travels and trying to establish a more regular cooking routine. Last night I made a stir fry with cubes of lean pork marinated in sesame oil, hot chile oil, soy sauce, garlic, ginger garlic paste, and five spice powder. The vegetables were sliced red and yellow peppers, jalapeño pepper, and half of one of those “power mix” bagged salads (cabbage, kale, Brussels sprouts, kohlrabi, carrots, etc.). I wanted just cabbage but my regular grocery store cabbages looked pathetic and were super expensive. I finished it off with a little bit more soy sauce and about a half teaspoon of Thai chili garlic sauce. I served it on jasmine rice that comes in convenient microwavable bags from Trader Joe’s. Happily, there will be leftovers for today. And because I was eating alone, with no one to judge me, I also made a small Caesar salad using anchovy paste in the dressing instead of anchovy fillets on the salad.
  11. Sunday with Mom. T-Bone steak on the grill, green beans (steamed a bit, then tossed in olive oil and finished on the grill in a foil packet), simple salad of lettuce, tomato and cucumber. Note: I picked up the tomato at a local grocery store near my mother’s house where it was labeled “slicing tomato.” It was the BEST tomato I have had all season! Later in the evening we both had tomato sandwiches.
  12. Hurricane carb loading. I sautéed chicken with shallots, fresh tomatoes, spinach, basil, lemon and red pepper flakes, and served it on spaghetti topped with grated Parmesan.
  13. I’ve used a product for quest called “pupusa” cheese, which come shredded in a large bag in ethnic grocery stores, or in some of the larger urban supermarkets. I have not been able to ascertain the exact name it type of this cheese, but it is very smooth when melted. It’s mild. Probably processed. 🤷🏻‍♀️
  14. After you cooked the Bao in your normal way, perhaps covering them with a hot, damp (well-wrung) towel might work. The towel might provide just enough steam and moisture to keep your skins from toughening up. Now I’m craving Bao buns.
  15. Chana Masala ( I didn’t use actual Chole, I just used regular canned chickpeas) Beef Samosas that I purchased from a lovely lady at the farmers market here. Served with a dip of coriander chutney mixed into plain Greek yogurt.
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