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About dcandohio

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  • Birthday 05/28/1958

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    Columbus, OH; Dallas sometimes

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  1. dcandohio

    Dinner - The Polyphonic Food Blog

    Split pea soup with bacon (From the freezer, but homemade) and a simple salad.
  2. dcandohio

    Dinner - The Polyphonic Food Blog

    “Clean out the frig” salad of diced roasted chicken thigh, cubes of mango, cucumber, lettuce, grated Parmesan, chopped salted almonds. Lemon vinaigrette.
  3. dcandohio

    Dinner - The Polyphonic Food Blog

    Chicken thighs baked with Penzy’s Montreal steak seasoning and served over a salad, roasted broccoli.
  4. dcandohio

    Dinner - The Polyphonic Food Blog

    Tonight will be taco meat utilization, part 3 (I made a huge quantity because the larger packs of ground beef were on sale). Empanadas. I added some finely diced pimento stuffed olives and a little bit of Trader Joe’s salsa to the taco meat. I used Goya frozen empanada dough, which is conveniently already formed and stacked. So all I had to do was roll out each disc a little bit, fill, fold, and crimp. I am freezing most of the batch. Will bake the remaining empanadas for dinner.
  5. dcandohio

    Dinner - The Polyphonic Food Blog

    I normally use corn tortillas because that is what I prefer, but most everybody else seems to prefer flour. Corn tortillas have a better flavor, in my opinion.
  6. dcandohio

    Dinner - The Polyphonic Food Blog

    Enchiladas with the same ground beef I used on the taco salad yesterday. I had corn tortillas, so that is what I used. Once the seasoned ground beef is prepared, a platter of enchiladas can come together very quickly if you have the other ingredients, which I did.
  7. dcandohio

    Dinner - The Polyphonic Food Blog

    Taco salad. On iceberg lettuce.
  8. dcandohio

    Dinner - The Polyphonic Food Blog

    Last night I pan seared thin slices of chicken breast that had been marinated in vermouth, olive oil, cumin, and Penzey’s lemon pepper seasoning. Served with simple roasted green beans, and an olive oil and rice wine vinegar cole slaw.
  9. dcandohio

    Dinner - The Polyphonic Food Blog

    Baked thick porkchops “Tandoori style,” which means I briefly marinated the chops in a mixture of fat-free yogurt, Tandoori spices, lemon juice, olive oil, and diced jalapeño. I also roasted butternut squash cubes with a bit of brown sugar, and chili salt; and had a kale salad with leftover Cesar dressing.
  10. dcandohio

    What Are You Baking?

    I have mentioned before that I do not bake. But I need a lot of cookies for an event on Friday (without spending a lot of $$) and I am using a well-known hack, much beloved by my mother, which produces a facsimile of a homemade cookie. One box of cake mix mixed with 1/3 cup of oil and two eggs. I rolled the dough into little balls and baked for about 13 minutes. I made lemon and chocolate. I added about a half a teaspoon of Penzy’s lemon extract into lemon cookies. With a coupon and store sale price, each box of cake mix was one dollar. Each box makes four dozen cookies. Bam. I baked. Don’t judge me harshly.
  11. dcandohio


    I am so sorry to hear that your vacation is not going nearly as planned. On my recent Uniworld cruise, a handful of people came to our boat from another tour that had been stalled somewhere else in Europe (high river or low river levels, I can’t remember). Uniworld offered to fly them immediately to another cruise that had space rather than force them onto a land tour. Perhaps you could inquire about that as an option?
  12. dcandohio

    Dinner - The Polyphonic Food Blog

    When I bought the stone crabs, I also picked up some of the store’s housemaid smoked chicken wings from the cold case. Yesterday I tossed the wings in Frank’s hot sauce, garlic, and lemon pepper and heated them through. I served them with cucumber spears and French onion dip, made with Penzey’s onion dip seasoning. For the dip I used mostly nonfat Greek yogurt, and a little bit of mayo.
  13. dcandohio

    Dinner - The Polyphonic Food Blog

    Yesterday was my annual splurge on the South Florida obsession known as stone crabs, which are in season now. I lucked into 19.99 a pound medium claws. I do not like the traditional mustard sauce that is always served with them, so, heretic that I am, I just made regular spicy cocktail sauce with catchup, horseradish, Worcestershire, Tobasco, lemon. They were messy, and fun, but I do not understand the mania. Give me whole blue crabs any day.
  14. dcandohio

    Dinner - The Polyphonic Food Blog

    In honor of our nighttime temperatures dipping into the 60s, I made a big pot of split pea soup with bacon ends from Lucky’s Market. Added lots of onion, garlic, thyme, rosemary, marjoram and smoked paprika. I’ll freeze most of it.