lperry Posted March 21, 2011 Share Posted March 21, 2011 Israeli Couscous with Roasted Butternut Squash and Preserved Lemon, except I used quinoa instead of couscous and cranberries instead of raisins. Roasted asparagus with lemon. Link to comment Share on other sites More sharing options...
Pat Posted March 21, 2011 Share Posted March 21, 2011 Romaine, roma tomatoes, cucumber, radishes, red bell pepper, feta, black olives, and vinaigrette Roasted whole chicken Rice pilaf I did the chicken on the convection setting again (about 380F) and it was wonderful and moist on the inside, and well-crisped on the outside. It was an organic one (about 3 1/2 lbs) they had on sale at Whole Foods. The wrapper went out in the trash but I'm now wondering if the price was miscalculated or mislabeled. I had thought it was a great bargain at just over $7 for a whole chicken, but that means it was 50 cents a pound . I hadn't been planning to buy a whole chicken but it was just big enough and pretty cheap, so I grabbed it without paying any further attention to price per pound. Link to comment Share on other sites More sharing options...
Fishinnards Posted March 22, 2011 Share Posted March 22, 2011 Korean food of sorts. Spicy mustard salad with ham instead of shrimp or jellyfish (or spam). Chicken stir fried with squash and carrots (better with pork, but I used what I had). Everything eaten with rice. Korean mustard sauce is sweet and sour, garlicy and sinus clearing. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 22, 2011 Share Posted March 22, 2011 ^Sounds like a wonderful combination. How do you make Korean mustard sauce? ***************** Sunday: fried catfish using a buttermilk base (also use for mashed potatoes, salad dressing, fried chicken--I just was curious about white sauce) and last of the spinach rice stretched w red onion, red bell pepper, kale and carrots. Vanilla ice cream w banana, toasted walnuts and the last of the homemade caramel sauce. Monday: rockfish on bed of spinach w potato-leek gratin. Link to comment Share on other sites More sharing options...
Pat Posted March 22, 2011 Share Posted March 22, 2011 Last night More of the romaine salad Pita and hummus Chicken, andouille, and shrimp gumbo Leftover rice pilaf I made a smaller amount of roux this time than I have making this in the past, and the gumbo didn't thicken up as well. It was still pretty good, though. (And I totally got my math backwards on the size of that chicken. it was a good price but more like $2/lb. than 50 cents. Thanks, AB ) Link to comment Share on other sites More sharing options...
Fishinnards Posted March 22, 2011 Share Posted March 22, 2011 ^Sounds like a wonderful combination. How do you make Korean mustard sauce? Here's how I learned to make it from a Korean friend. Mix a 1:1 ratio of Korean mustard powder with warm water, 1 1/2 tablespoons each in this case. Then you need to cover it and leave it in a warm place for a least an hour. A rice cooker on warm is a good place, or a radiator in the winter. When you first mix the powder and water it is really bitter, but after it sits it seems to taste much better. Then you mix the mustard with sugar, vinegar, garlic and salt. The ratio is 1:3:3:1/2:1/3 (that's how it was taught to me, anyway). So in this case it was 3 tablespoons mustard mixture, 9 tablespoons of sugar, 9 tablespoons of vinegar, 1 1/2 tsp. of fresh garlic (chopped or ground), and 1 tablespoon of salt. It's thin like a salad dressing and even with all the sugar it's quite potent. You don't need too much. I have a lot left over so I'll be making this again tonight. Link to comment Share on other sites More sharing options...
bettyjoan Posted March 23, 2011 Share Posted March 23, 2011 Pan-seared chicken with lemon-chive pan sauce Zucchini and yellow squash sauteed with shallots and garlic Steamed broccoli Can you tell it's diet time at my house? I broke my ankle two weeks ago, so since I cannot exercise the way I usually do, I'm forced to really evaluate my eating habits. The good news is that we're going into my favorite produce seasons, so eating more fruits and veggies shouldn't be as difficult. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 23, 2011 Share Posted March 23, 2011 roasted garlic chicken en casserole with Israeli couscous--a fair amount of prep work, and I did modify it a bit*, based on reading the comments section and my own cooking instincts, but this was a HUGE hit. Next time I make it, I'll probably just use bone-in skin-on chicken thighs, because the white meat was a teeny bit dry compared to the dark meat and that'd eliminate one step--cutting up a whole chicken. Momofuku crack pie 2009 Licia albariño *I had a smaller chicken and an 8 oz. pkg of Israeli couscous from Trader Joe's, which wasn't as much as the recipe called for. Also used chopped broccolini instead of zucchini. the main modifications were: in the marinade paste, I used 3 (small) heads of roasted garlic instead of 2, added aleppo pepper instead of red pepper flakes, and some parsley to the fresh thyme. I didn't brown the chicken very darkly, to avoid burning the garlic paste in the pan--moved the casserole up under the broiler for a few minutes to finish and further brown the chicken just before serving, and I added the roasted garlic/herb paste remaining in the ziplock bag to the dish, prior to adding the chicken stock and brought it to a boil before returning the chicken to the casserole. I tucked in a couple of fresh bay leaves and some Italian parsley stems before sticking it in the oven. Link to comment Share on other sites More sharing options...
Heather Posted March 23, 2011 Share Posted March 23, 2011 can of soup toast frozen broccoli with cheese sauce leftover asparagus Operation "clean out the cabinets & fridge before moving" is underway Link to comment Share on other sites More sharing options...
bettyjoan Posted March 24, 2011 Share Posted March 24, 2011 Baked salmon with oregano Sugar snap peas Wheat dinner roll Link to comment Share on other sites More sharing options...
Pat Posted March 24, 2011 Share Posted March 24, 2011 Tuesday night Romaine, plum tomatoes, black olives, radishes, cucumber, red bell pepper, avocado, feta, and Caesar dressing Leftover pork chops Braised swiss chard with white balsamic vinegar and dry vermouth Leftover rice pilaf Last night: Avocado stuffed with shrimp and Russian dressing Chicken salad sandwich on rye toast Leftover chicken, shrimp and andouille gumbo Link to comment Share on other sites More sharing options...
zoramargolis Posted March 24, 2011 Share Posted March 24, 2011 something I rarely do-- cooking from recipes-- two days in a row, and two winning dinners as a result. fluke filets baked in mustard sauce. (it's always a treat to get super positive feedback from J. when I cook fish other than salmon, which is the only fish he will volunteer a fondness for.) I added some chopped fresh dill, chives and parsley when it came out of the oven. this is amazingly tasty for a dish that is so easy to put together. mashed potatoes with chives frozen peas toasted baguette--used for mopping up the sauce from the casserole, which was too good to lose. crack pie 2009 botani dry moscato Link to comment Share on other sites More sharing options...
monavano Posted March 24, 2011 Share Posted March 24, 2011 Braised chicken legs in a sweet/sour/herbed apricot sauce. Brown basmati rice and red lentils. Sauteed mushrooms. Lemon and anise biscotti. I made these from a Cook's Illustrated recipe and subbed half semolina flour and added chopped hazelnuts that had been hanging around in my cupboard since my holiday baking. Link to comment Share on other sites More sharing options...
Go for Gin Posted March 24, 2011 Share Posted March 24, 2011 Company Fried Chicken from The Prudhomme Family Cookbook, my personal favorite. The chicken, flour and egg wash are all well seasoned. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 25, 2011 Share Posted March 25, 2011 applewood smoked, charcoal-grilled pork tenderloin South Carolina mustard bbq sauce braised collards roasted, mashed sweet potatoes with maple syrup and orange zest last of the crack pie Sierra Nevada glissade Link to comment Share on other sites More sharing options...
Pat Posted March 25, 2011 Share Posted March 25, 2011 Romaine, garlic croutons, grated Parmesan, and Caesar dressing Chicken leg (last of the roasted whole chicken, reheated) Sauteed baby spinach, bacon, and button mushrooms with a little light soy sauce Baked potatoes with sour cream Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 25, 2011 Share Posted March 25, 2011 Penne tossed with wilted spinach, sauteed creminis, toasted pine nuts, sun-dried tomatoes, lots of olive oils, a touch of parm, and basil and parsley. It was fine but definitely needed a sauce of some sort to bring it all together. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 25, 2011 Share Posted March 25, 2011 Penne tossed with wilted spinach, sauteed creminis, toasted pine nuts, sun-dried tomatoes, lots of olive oils, a touch of parm, and basil and parsley. It was fine but definitely needed a sauce of some sort to bring it all together. sometimes all you need to do is add a splash of white wine and some of the water that the pasta cooked in to make a sauce. looking at your ingredients, unless you were specifically looking to make a low-calorie dish, you could have cooked your veg in some heavy cream before adding the pasta. and if you didn't just leave it off your list, some garlic might have provided more flavor. Link to comment Share on other sites More sharing options...
DanCole42 Posted March 25, 2011 Share Posted March 25, 2011 The last of the ravioli... Link to comment Share on other sites More sharing options...
lperry Posted March 26, 2011 Share Posted March 26, 2011 Clementine and jicama salad over spinach and cilantro, all dressed with lime, olive oil, and a little agave nectar. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 26, 2011 Share Posted March 26, 2011 sometimes all you need to do is add a splash of white wine and some of the water that the pasta cooked in to make a sauce. looking at your ingredients, unless you were specifically looking to make a low-calorie dish, you could have cooked your veg in some heavy cream before adding the pasta. and if you didn't just leave it off your list, some garlic might have provided more flavor. Thanks, Zora! I did add a splash of white wine, but that evaporated away too quickly, and we were definitely missing the garlic. I vaguely remember now that you mention it that many recipes call for reserving some pasta cooking water, so that would probably be the ticket to creating a light sauce. That and more wine... The other night, we made a different pasta dish - orecchiette "little ears" pasta with a roasted red pepper sauce (pureed peppers, pine nuts, milk, garlic, onion, basil, and parm) that was quite good. Guess I'm a sauce person. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 26, 2011 Share Posted March 26, 2011 choucroute garnie made with Jamie Stachowski weisswurst and knackwurst, eco-friendly smoked ham and leftover smoked pork tenderloin roasted, smashed small yukon gold potatoes dijon mustard and cornichons rustic bosc pear tart with B&J's vanilla ice cream 2009 Tittarelli torrontes Link to comment Share on other sites More sharing options...
Pat Posted March 27, 2011 Share Posted March 27, 2011 Pita chips and hummus Baby spinach with red bell pepper, black olives, feta and Caesar dressing Brisket with prunes and sweet potatoes Creamy roasted Jerusalem artichokes Link to comment Share on other sites More sharing options...
lperry Posted March 27, 2011 Share Posted March 27, 2011 Mushrooms, carrots, and brown rice cakes (the Korean kind, not the puffy Quaker kind) in a gochuchang sauce Soy bean sprout salad with sesame dressing You can get gf soy sauce from Kikkoman, and there are a couple of gochuchang pastes at H Mart that are made with rice instead of wheat or barley. Link to comment Share on other sites More sharing options...
bettyjoan Posted March 27, 2011 Share Posted March 27, 2011 Chickpeas with chard and pan-roasted tomatoes (from Real Simple magazine), served over brown rice. The garlic and lemon juice gave it really nice flavor and helped us forget that it was diet food. Link to comment Share on other sites More sharing options...
qwertyy Posted March 28, 2011 Share Posted March 28, 2011 Tuna and potato galette Meh. I think the biggest problem was that my tuna (Starkist packed in veg oil) was inordinately fishy. I love tuna, but when I opened this can, wow, it was something else. I used shallots instead of scallions, which turned out really nice, and the texture of the filling was good. But they specifically said to use a prepared pie crust, and I think it was just too sweet. Link to comment Share on other sites More sharing options...
lperry Posted March 29, 2011 Share Posted March 29, 2011 Spinach, mushroom, and Boucheron quiche in a millet/rice pastry. Steamed string beans in a mustard vinaigrette. Piecrust scraps. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 29, 2011 Share Posted March 29, 2011 meatless monday dinner: barley, corn and lentil pilaf with lime zest and cilantro roasted kabocha squash crisp-roasted baby broccoli (J. liked it!) chocolate honey cake with mocha buttercream Link to comment Share on other sites More sharing options...
bettyjoan Posted March 29, 2011 Share Posted March 29, 2011 Buffalo chicken breasts Steamed broccoli/cauliflower Crisp roasted potatoes (quickly becoming a favorite side dish) Link to comment Share on other sites More sharing options...
Pat Posted March 29, 2011 Share Posted March 29, 2011 Romaine with plum tomatoes and Caesar dressing Wholegrain bread with soy spread Franks and beans I was having a craving for childhood comfort food, so I doctored up some canned Bush's baked beans with ketchup, mustard, and Worcestershire. Then I added a few chopped strips of parcooked bacon and a 12 oz. package of cocktail franks (Wellshire uncured), and simmered for a bit before serving. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 29, 2011 Share Posted March 29, 2011 Potstickers, and they lived up to their name. I think that pan is done for Link to comment Share on other sites More sharing options...
bettyjoan Posted March 30, 2011 Share Posted March 30, 2011 Curried chicken thighs (in the slow-cooker) with ginger and Greek yogurt Spinach sauteed with garlic Fresh squeezed orange-strawberry-apple juice. I got a new juicer this weekend and had a few minutes to play around! Link to comment Share on other sites More sharing options...
Pat Posted March 30, 2011 Share Posted March 30, 2011 Multigrain bread and soy spread Baked panko-breaded haddock fillets Steamed haricots verts with butter Link to comment Share on other sites More sharing options...
Sthitch Posted March 30, 2011 Share Posted March 30, 2011 Bison Tartar with a vinaigrette of olive oil, lemon juice, and black garlic tossed with lemon zest and baby arugula then topped with shaved parmesan. It was a nice meaty cross between a tartar and a carpaccio. Link to comment Share on other sites More sharing options...
leleboo Posted March 30, 2011 Share Posted March 30, 2011 Seared bacon-wrapped pork tenderloin Sage and white wine corn purée Steamed haricots verts with lemon Link to comment Share on other sites More sharing options...
zoramargolis Posted March 30, 2011 Share Posted March 30, 2011 chips and guacamole tacos al carbon made with marinated eco-friendly flatiron steak salsa verde (cooked salsa with roasted tomatillos, poblano and jalapeño chiles) rajas La Costeña refried beans more home made chocolate cake he: cerveza Pacifico/me: Sierra Nevada glissade Link to comment Share on other sites More sharing options...
weezy Posted March 30, 2011 Share Posted March 30, 2011 making ground bison meatloaf, with steamed asparagus and either grits or rice Link to comment Share on other sites More sharing options...
Pat Posted March 30, 2011 Share Posted March 30, 2011 Vegetable soup (from the freezer) Leftover baked haddock Macaroni and cheese Link to comment Share on other sites More sharing options...
zoramargolis Posted March 31, 2011 Share Posted March 31, 2011 roasted garlic marinated chicken thighs with Israeli cous-cous and asparagus (same dish I made last week, definitely improved by using only skin-on, bone-in thighs) choc'late cake (again--still good) 2009 Planeta la segreta Link to comment Share on other sites More sharing options...
bettyjoan Posted March 31, 2011 Share Posted March 31, 2011 Grilled chicken and pineapple sandwiches with swiss cheese, jalapenos, and red onions (on whole wheat buns) Thrown-together napa cabbage slaw I felt all kinds of hard core, grilling in the rain. Link to comment Share on other sites More sharing options...
lperry Posted March 31, 2011 Share Posted March 31, 2011 Pan-fried colcannon patties (potatoes, kale, scallions) Roasted cauliflower Link to comment Share on other sites More sharing options...
monavano Posted March 31, 2011 Share Posted March 31, 2011 Lamb meatloaf with brown gravy Corn pudding Roasted asparagus Link to comment Share on other sites More sharing options...
zoramargolis Posted April 1, 2011 Share Posted April 1, 2011 New England boiled dinner: corned beef round, onion, leek, parsnip, carrots, rutabaga, golden beets, small yukon gold potatoes, savoy cabbage with mustard and horseradish rye bread with sweet butter chocolate cake redux Sierra Nevada glissade Link to comment Share on other sites More sharing options...
bettyjoan Posted April 1, 2011 Share Posted April 1, 2011 Chicken with cherry tomato sauce Lemon-pecan brussels sprouts Link to comment Share on other sites More sharing options...
Pat Posted April 1, 2011 Share Posted April 1, 2011 Romaine, radishes, Campari tomatoes, and croutons with Caesar dressing Leftover beef-vegetable soup Bacon-wrapped pork tenderloin with prunes and sweet potatoes Link to comment Share on other sites More sharing options...
Anna Blume Posted April 2, 2011 Share Posted April 2, 2011 Anyone remember the vegetarian lentil dish Zora made recently that she really loved? Wanna do it for dinner, perhaps. Thanks! (Found it! With spicy mustard greens and half a cara cara orange.) Link to comment Share on other sites More sharing options...
zoramargolis Posted April 3, 2011 Share Posted April 3, 2011 pissaladiere roasted asparagus bosc pear tart 2008 Cantina Zaccagnini montepulciano Link to comment Share on other sites More sharing options...
Fishinnards Posted April 3, 2011 Share Posted April 3, 2011 Lamb Kari (Gujarati Bohri Muslim Lamb in nut sauce) with black pepper rice, cabbage and peas with chillies and Ommegang dubbel Link to comment Share on other sites More sharing options...
lperry Posted April 3, 2011 Share Posted April 3, 2011 Seventeen bean soup with mustard greens and toasted whole-grain croutons. I'll undoubtedly complain about the hot weather when it comes, but I sure would like just a little reprieve from winter right now. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 4, 2011 Share Posted April 4, 2011 N.E. boiled dinner, meal #3: curried vegetable soup with coconut milk & meyer lemon garnish cucumber raita pita chips 2010 Tittarelli torrontes Link to comment Share on other sites More sharing options...
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