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About dcandohio

  • Birthday 05/28/1958

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    Columbus, OH; Dallas sometimes

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  1. My neighbor is doing me a huge favor and in return I told her I would cook any dish she desired. She asked for Cuban Picadillo. Easy. Soften some garlic, onions, and bell peppers in oil and then brown up a lot of ground beef. After the beef is browned, add tomato sauce and the seasonings, which for her were cumin, coriander, S&P and smoked paprika (no heat, per request). Let it simmer for about 20 minutes. Near the end add roughly chopped green olives. Some recipes also call for raisins (yuk) and/or diced potatoes. She wanted neither. I had a half of a bell pepper in the refrigerator, so I stuffed some of the Picadillo into a bell pepper and wrapped it up and froze it for later.
  2. A huge lunch special from a local Greek restaurant gave me leftover gyro meat and rosemary potatoes. So yesterday morning I chopped up the meat and diced the potatoes, warmed them in some olive oil in a skillet, and made a lovely “Greek” omelette.
  3. I had beef Tinga in the freezer, and as hurricane season worsens, I am trying to trim down what is in the freezer in case we lose power. Therefore, beef Tinga tacos! Plus mango chunks. It’s mango season here. They’re super cheap.
  4. I sautéed garlic, onion, and red bell pepper with olive oil, salt and pepper, and then added some broccoli florettes and a couple of chopped up plum tomatoes. Meanwhile, I cooked up some Trader Joe’s refrigerated cheese ravioli, which is a great convenience product that cooks in about five minutes. After I drained the ravioli I tossed it with the vegetables, and added some chili flake. Then I topped it with grated Parmesan cheese. A very colorful dish!
  5. At the end of July, I have one Saturday evening free in Porto before I board a riverboat Sunday. I am staying on the Vila Nova de Gaia side at Lodge Wine and Business Hotel and will be having dinner solo. If anyone has some suggestions in the area (because I will be jetlagged and exhausted and do not want to travel very far), I’d be grateful.
  6. We’ve had days and days of rain here, so even though it is still warm, comfort food seems appropriate. So last night I made a pot of chili.
  7. A friend came over for dinner tonight, and I wanted something simple so we could talk. Smoked black pepper cheddar and crackers Chicken and mango salad. Curried shrimp soup. Peach melba.
  8. Friends came over for dinner, which prompted me to actually make a full meal, with courses! Spinach dip with rice crackers Salad of Romaine, red cabbage, cucumber, tomato, avocado with a Dijon vinaigrette Chicken Tinga over rice with roasted sweet potatoes. Peach Melba
  9. My food has been so boring lately, mostly a lot of salads and leftovers. Today I had leftover pasta sauce that had sausage and olives in it, and I had mini bagels, and I used the sauce plus Parmesan to make little bagel pizzas. I ate them with a big green salad. It was so ridiculously satisfying! Desert was some squares of dark chocolate from Aldi.
  10. OMG, I had my first dinner party tonight since Covid. Four of us total, and it was glorious. Started with an artichoke spread - canned artichokes chopped in the food processor with a little olive oil, lemon juice, garlic, basil and a bit of cream cheese. I made lobster risotto with a stock that I made from lobster shells from lobsters we ate down on the patio during the pandemic. Circle of life. I also made a Tricolore salad, Served with a shallot vinaigrette. One of the guests brought a decadent flourless chocolate cake. Prosecco and Pinot Grigio were poured. Return to normalcy felt so good.
  11. Shrimp Remoulade, served on a Romaine and tomato salad.
  12. I seared thin chicken cutlets with Penzeys jerk seasoning. Then I topped them with a quick pico de Gallo I made from wilting cilantro, tomatoes, jalapeño, lime, vinegar, garlic, cumin. Served with slices of pear and tortilla chips. The whole meal came together in no time flat.
  13. You could easily leave out the evil cilantro. If I had had spinach, I would’ve chopped it up and thrown in a couple of handfuls. I had the hatch chilies in the freezer from the last hatch chili season, and I thought they would be freezer burned and gross, but they were OK.
  14. I made chicken stock from a leftover rotisserie chicken, which became chicken and corn soup. In addition to chicken and corn, the soup had onions, garlic, diced red and green bell peppers, hatch chilies, cilantro, and seasoning of Mexican inspired spices and herbs.
  15. I made a composed salad of thinly sliced pears, shaved Manchego cheese, and prosciutto over Romaine and arugula. The dressing was a Prosecco basil vinaigrette.
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