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Dinner - The Polyphonic Food Blog

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Last night was a quesadilla with sauteed onions, peppers, chicken and squash, as Hubby wasn't home till late so I was cooking for one.  

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Over the weekend we made a batch of gochujang rice cakes.  Note, julienned snow peas are a delicious sauteed vegetable but they really don't work in this particular noodle dish (it would have been better, though still not ideal with long noodles); it really needs a leafy green like kale or baby bok choi. I also made a batch of brown rice chicken congee for the unseasonably cold weather, and a big pan of sausages and peppers and eggplant (that basically melted into a seedy sauce from the long cooking).

For Memorial day we grilled some chicken thighs and hot dogs, made smashed cucumber salad, sauteed mushrooms, sauteed sweet potato leaves frown in my uncle's garden, rice, fruit salad, and then had marshmallows roasted on the firepit.  

For the cucumbers - I didn't love the proportions of the dressing - too much salt and not enough sugar, even with on-the-fly adjustments - anyone have a favorite recipe for asian pickly cucumbers? I mostly used an AllRecipes post: tossed 2 smashed, chopped, English cukes with 1 teaspoon white sugar and 1 1/2 teaspoons kosher salt, and drained for 1/2 hr, then mixed in 2 cloves chopped garlic, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, a smattering of red pepper flakes, 2 teaspoons toasted sesame seeds, and a bunch more sugar to taste.  I feel like I added a ton of sugar at the end, and still didn't get a sweet enough taste to match the restaurant dishes in my mind. I've tried before with slightly different proportions of basically these ingredients, but didn't quite get where I wanted to be. My family actually really liked them but I was dissatisfied. Any ideas? Thnx!

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On 4/14/2019 at 8:31 AM, Pat said:

When Tweaked posted his dinner with Shaking Tofu a couple of weeks ago, I decided to put that on an upcoming menu to use a block of extra firm tofu I had in the refrigerator. So, last night I made an Andrea Nguyen recipe for the dish. It came out quite well. I used soy sauce rather than the Bragg Liquid Aminos. I'm not sure how well the leftover salad is going to hold up. I'm thinking of heating the leftovers in a quick beef ramen soup.

We also had leftover chicken wings, with carrots, celery, and ranch/blue cheese dressing.

Based on this post, we made the Shaking tofu recipe the same way last night but we had no leftovers.  My husband isn't a fan of watercress, so he really liked this with baby spring greens.  This recipe is definitely a keeper.

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Homemade meatballs 

A store-bought Arribata pasta sauce, to which I added onions, red peppers, garlic, mushrooms, thyme, and oregano.

Zucchini noodles 

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5 hours ago, Katya4me said:

Based on this post, we made the Shaking tofu recipe the same way last night but we had no leftovers.  My husband isn't a fan of watercress, so he really liked this with baby spring greens.  This recipe is definitely a keeper.

Funny timing. I've been thinking about making this again and have tofu that has to be used or frozen by Monday, so it looks like it's on an upcoming menu for us too. Whether I noted it anywhere or not, the salad that was leftover did pretty well in a quick ramen soup, added right at the end just to warm. Of course, eating it all on the first go-round works too!

Last night was salad two ways. Salad #1: curried chicken salad on a bed (a couple leaves) of baby lettuce sandwiched in whole wheat dinner rolls from Spring Mill Breads. I couldn't decide how I wanted to serve the salad and had stopped in the bakery for inspiration and settled on the rolls. The mini sandwiches were very good. (I refuse to call them sliders. ;-)

Salad #2: Romaine, cucumber, radish, crumbled bacon, and goat cheese, topped with slices of medium rare ribeye steak and chopped dill; fresh oregano and basil vinaigrette with a small bit of orange juice.

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Last night was use up little bits of things that need to be used night.  So I made a tomato sauce with garlic, a bit of sausage and sliced bacon, crushed tomatoes, leftover roasted onion and squash, kale, fresh basil, oregano and parsley.  We had this two ways- I stuffed the sauce into bell pepper halves, topped with cheese and put them in the oven for me.  For Hubby I made cavatelli pasta for this to go on top of.

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Two pastas:  tagliatelle with prosciutto and peas and orecchiette with broccoli rabe and broccolini.  Had a teenaged houseguest and couldn’t predict which he’d gravitate toward.  (Answer: prosciutto and peas)

Baked an almond pound cake for dessert, served with lots of different berries and freshly whipped cream.

Might go to Medium Rare for dinner since teen houseguest apparently loves steak (and since veggie daughter will be making a surprise weekend visit, so it may be now or never for red meat, lol!). 

 

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Yesterday I made shakshouka  using the leftover mushroom marinara from the meatball dinner.  I used Parmesan cheese instead of feta, so I guess it was a more Italian version.  I had half of a beautiful local bakery ficelle in the freezer which I warmed for dipping. 

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Saturday Hubby smoked a pork butt that I rubbed with Corky's bbq seasoning and some Italian sausages.  Friends brought fruit salad and cole slaws.  I also had some cheese and meats and had made some dumplings.  We ended up with a lot of food, so Sunday was leftovers.  

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Curried chicken salad sandwiches on white whole wheat toast
Roasted eggplant stuffed with a tomato and tofu filling, topped with mozzarella

 

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Last night was a kale salad with tahini dressing, topped with chopped smoked pork.

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Mushroom naan flatbread pizza
Cream of broccoli soup with English peas; smoked salmon and sour cream garnish
Pan-seared top sirloin

I used cottage cheese as the base for the pizza toppings, which were mainly shiitake mushrooms and tomatoes with mozzarella and some squeeze tube herb paste.  The naan was 365 brand whole wheat, which I really like. The basic soup recipe is an old reliable one from Craig Claiborne in the NYTimes Cookbook. I added the peas and the garnish. (I didn't have that many peas and was going to serve them with some rice, but then decided it was such a small amount I'd add them to the soup.)

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Leftover cream of broccoli soup
Grilled cheese (cheddar)
TJ's potato chips

 

 

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Fajitas! Sauteed vegetables and beef and chicken with a bunch of spices served over cheese quesadillas with guac.

We've also gobbled down a very delicious, very heavy eggplant parm.  Should probably lighten up with something like Tweaked's vegetable tian above.

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Whole wheat naan
Braised chicken thighs with tomatillos, tomatoes, onion, garlic, and serrano peppers
White rice

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Friday was an omelet filled with leftover eggplant and tofu mixture from making stuffed eggplant, plus leftover braised chicken thigh, tomatillos, etc., and rice.

Last night was red butter lettuce with radishes, tomatoes, strawberries, and balsamic vinaigrette; pan-roasted chicken drumsticks; and, a faux pasta dish of ground turkey meat sauce over zucchini noodles with Parmesan. Blueberry cornmeal cake and Trickling Springs vanilla ice cream for dessert.

 

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BLT club sandwiches with avocado on white whole wheat toast; lamb and vegetable stew from the freezer; TJ's potato chips

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Last night was forbidden rice bowls with- chopped pork, curried squash, kale cooked down with leeks and miso, and some roasted peppers and onions.  

The night before was really darn good beef and venison burgers, greens and slaw, chips and salsa.

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