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Breakfast, Lunch, Dinner, Supper -- what are you cooking?

#1021
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7/21/09 at 2:34pm
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
sorry it's gloomy but my husband and I love Virginia.
gorgeous there...........
hope your weather improves, it's hotter 'en "hello" here.....
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1022
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7/24/09 at 6:01pm
  • Joined: August 2000
  • Location: Orlando, Florida
  • Post Count: 263
Salmon's running!

Wild sockeye with Mango Salsa and Saffron CousCous, Baby Greens with Smoked Portobello and Avocado.

Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.!

Michael

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#1023
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8/2/09 at 6:18pm
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
LAst night was cheats chicken casserole, brown quarters of chook in oil, mix some chicken stock with can of cream of chicken and corn soup, chook into casserole dish, pour soup over, cover and bung in moderate oven for about an hour.

Had some spare spanikopita triangles in the freezer (been cooking for an upcoming party), so re-heated them from frozen for last 20 minutes of chook cooking.

I wasn't feeling really inventive :)
Weird combo maybe, but it actually went ok.
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1024
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8/2/09 at 6:58pm
  • Joined: June 2006
  • Location: Commonwealth of Virginia
  • Post Count: 1,238
I swear the weather here????? I guess if you don't like it wait 10 minutes for it to change. Sure is a strange scenario with the mountains just to our west and the coast to our east. Hot and downright thick has been the weather and air since my last post. Nothing like 95% humidity with a 93 degree day but it is beautiful when the weather co-operates.

Even still and believe it or not the DW and DD wanted Chicken and dumplings last night so..... I made them Chicken and dumplings. Too bad the dumplings failed. Guess after the sweat fest at the DD's swim meat my heart justr wasn't in cooking. I had Pasta e Fragiol and even that wasn't as good as normal. Should've stuck to the original thought of Subway but........we're trying to take a couple days break next week and.........savin' them pennies for sure.
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#1025
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8/2/09 at 8:00pm
  • Joined: June 2007
  • Location: Corvallis, Oregon
  • Post Count: 1,730
After the "organically grown" thread, I hope that at least we can have a sense of what "wild" is supposed to mean when buying fish.

Any fish I've caught wild is better that farm raised stuff I've bought. Well . . . I've caught wild carp, but that's another matter.

Here in Oregon a lot of streams and lakes are stocked with trout. The hatchery ones are good when I'm hungry; the wild ones are great any time.
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#1026
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8/3/09 at 6:47am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
our son just caught an 80 lb giant thing in Puerto Vallarta.
fortunately for the fish, it was catch and release but the picture of it was beautiful, and got me hungry.
a multigrain rice that I've made once, although it is DELICIOUS,
it turns pink when it's done cooking, sort of not visually appealing to my husband.
I may turn it into a pilaf with other stuff in there and then he'll approve.
< loves pilaf.
I have cauliflower in green purple orange and white that I'll chunk into flowers and roast in the oven in olive oil and finish them at the end with sprinkling in pine nuts soaked first in garlic and oregano oil.
didn't make the bread pudding last night cause the husband wasn't home, so the bread is dried now and I'll make it for dessert tonight.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1027
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8/8/09 at 8:33am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
Salmon marinated in [can't remember what] will be grilled.
Artichoke salad with radishes and bacon chunks and tiny tomatoes in balsamic and olive oil and mozzarella squares with a small amount of truffle oil. Grilled Walla Walla onion slices and slices of yellow summer or crooked neck squash in olive oil salt and pepper.
Strawberry grenita with mint for dessert.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1028
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8/8/09 at 8:51am
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
  • Post Count: 2,552
Having friends for dinner' "Chicken Merengo' garlic/herb bread stix

Cous-Cous with sundried toms, basil and chive.

Nero Salad( like a caesar with avacado and grapes)

Old Fashioned Root Beer floats/ Pirouette straw

CHEFED

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#1029
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8/8/09 at 6:14pm
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
I'm sorry, I didn't hear what time dinner is:lol:
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1030
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8/9/09 at 2:54am
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
Now Ed, that's not very friendly - having friends for dinner :lol:;)

But do them justice - season well and don't waste a scrap:crazy:
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1031
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8/9/09 at 8:56am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
don't know yet what's for dinner.
I may do tacos but I have to buy Mexican cheese blend and lettuce, have all else, oh no, I don't have corn torts. I need coffee cream so I can buy all else too at Walmart
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1032
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8/9/09 at 9:12am
  • Joined: October 2008
  • Location: In the Lab
  • Post Count: 572
Last night was Carnitas and Margaritas with the neighbors. Made carnitas, home made corn and flour tortillas, fresh roasted chicken and mushroom tamales with a guajillo sauce, rice and beans and all the traditional accompaniments. To finish it off made a Mango Lime Ice and Keylime Pie.

This afternoon since the wifes bday was this past week we are having family and friends over for Crabs, Corn, Potatoes and Sausage Maryland style. Nothing like a crab picking in the back yard with lots of beer.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.

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#1033
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8/9/09 at 1:07pm
  • Joined: July 2009
  • Location: Oregon
  • Post Count: 4
Since we had beef fajitas on Friday and Chicken Fettuccine on Saturday, tonight we are going to use the leftover beef and chicken and make quesadillas tonight. Have lots of great spanish rice, guacamole, and other fresh condiments. Great way to use them up!
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#1034
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8/9/09 at 3:42pm
  • Joined: August 2009
  • Post Count: 2
whatever I got... hehe. Uhhh muscles steamed in red wine with garlic, green onion, serrano ham, (with some crusty baguette of course!), buttercup squash from the oven (just olive oil, salt and pepper), either some farm fresh green beans or a nice salad and a nice Saison. hhhmm I think my garden has basil and tomatoes ready, perhaps I shall go investigate.
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#1035
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8/9/09 at 4:07pm
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
We had roast chicken with mixed veg casserole last night - potato, carrot, kumara, onion, peas & beans, tomatoes.

Made a mountain of veg, so its getting pureed and strained tonight for soup with greek yoghurt and crusty bread with butter, then either fish or scotch fillet steak with simple tossed salad.
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1036
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8/9/09 at 4:11pm
  • Joined: June 2007
  • Location: Corvallis, Oregon
  • Post Count: 1,730
That soup--what a great use for leftover veges! How can people throw out leftover veges? :) I had to look up kumara--pretty much a sweet potato, huh?
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#1037
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8/9/09 at 8:19pm
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
Yep - its not actually the same but very similar - just got too lazy to type sweet potato - too many letters :) I used sweet potato.

So many uses for left over veg - soup, sauces, rice, toss with pasta, noodles or rice, nice tasty fritatta. You just gotta use your imagination, tweek it with a bit of spice, or cream, tomato paste...the list goes on. Mash it up and put in a cheese toasted sandwich..(heat up the veg first tho or you get a cold layer of veg :eek:

As my dad always says - Waste not want not. More people should use that mantra - they could cut their grocery bills drastically.
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1038
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8/9/09 at 11:46pm
  • Joined: December 2000
  • Location: Burr Ridge, IL
  • Post Count: 1,057
Sunshine-

You would have fitted in quite well in New England, where the old Yankees' mantra was

"Use it up... wear it out... make it do."

Not much of a foundation for a consumer society! :o

Mike :D

travelling gourmand

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#1039
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8/9/09 at 11:48pm
  • Joined: November 2007
  • Location: Salt Lake City
  • Post Count: 903
Dinner tonight was simple and tasty, I'm surprised no one on the planet has ever thought of it before (tee hee). I cooked up some fettucini and while it was in the pot I browned some diced bacon with a bit of minced shallot. Took a RealEgg [1] and beat it slightly.

Drained the pasta, plated it. Poured the raw egg over it, mixed it up a bit. Dumped the hot bacon and shallot mix on top, another quick stir, sprinkled on some freshly grated parm. It was good, very good!

mjb.

[1] A friend brought by some fresh eggs from her hens. Eggs from happy, healthy chickens are *so* much better than the factory forced facsimiles one gets at the megamart.
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#1040
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8/10/09 at 4:16pm
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
Sounds like me :) Coming from a big family and being number 5 of 7 - hand me-downs were the dress of the day, we grew much of our own fruit and veg, leftovers would last as long as possible, outings were rare, but when they happened - memorable, even if it was just a walk on the beach.

Every plate was (quite often, literally) licked clean, shoes had history in them, and we re-built old bikes we'd find at the dump to get ourselves around. Makes for an interesting childhood but sure makes one resourceful.

Oh, and everything was turned off at the power socket when not in use to save $$$. The pressure cooker was in constant use, also to make savings.

But hey, I've gone waaaay off topic....

Last night's dinner was what I said before :)

Tonight... got half a chook left, so it'll be pasta with chicken in a sauce, maybe a chicken cacciatore. Shall see what develops. MMmmmm then banana and peach smoothies. (Economics again...some bananas are going black, so peel, chop into chunks, toss in lemon juice, open freeze. Blitz with tinned peaches and greek yoghurt).
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1041
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8/11/09 at 6:37am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
dinner wasn't too special last night.
I forgot to lower the temp on the refried beans.
the rice was out of a box and played with to resemble spanish but it didn't work and was gummy. my tomatoes are all but gone so I couldn't make salsa from them so used on our tacos lots of packets from TB.

I need ideas for dinner tonight. I'll read what others are making or go into other food web sites and see what's posted there.

Oh, I did go to Sally Annes yesterday just to pop in before my drive home from the car dealership. Found a Le Creuset in white, good condition but not very inexpensive, it says it's 18 whatever that means. I bought it for the perfect sized vessel for my NYT's bread that will provide a perfect fit. I'll make some New York Times bread for dinner, at least I know that............
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1042
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8/11/09 at 8:54am
  • Joined: October 2008
  • Post Count: 71
lunch (@5pm) - family meal at work
dinner (@130am) -- fried peanut butter sandwich and a fried egg sandwich with Franks Red Hot Sauce and Tandoori paste
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#1043
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8/11/09 at 9:20am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
I'm leaning toward a crock pot sticky sweet and sour chicken that I can put over white rice. Pineapple/green pepper, onions etc.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1044
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8/11/09 at 9:58am
  • Joined: March 2008
  • Location: SW MN
  • Post Count: 916
With temps headed into the low 90's its steak, sweet corn on the grill, and a salad for supper. Lunch is going to be whatever I can scrounge to put between 2 slices of bread :lol:
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#1045
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8/11/09 at 10:27am
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
or I do have a great invented recipe for chix and sausage using bean with bacon soup.
but you know that's too heavy for today as it's promising to be a blisteringly hot day, so, nevermind
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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#1046
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8/12/09 at 3:22am
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 2,055
Hot weather cooking is always hard - tends toward salad and that can get same old same old.

Sear off a steak/tuna/chicken piece, let it rest few minutes, slice on diagonal across the grain. Make a tossed salad - anything goes here, vary it to what you've got, but mixed baby greens/shredded iceburg, sliced red onion or scallions, cherry tomatoes, celery, cucumber, dill gherkins. Toss 'em with a dash of evoo and balsamic, sliced meat on top, S&P, even some garlic croutons. Its a great chuck it on a plate, sit and veg out meal.
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#1047
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8/12/09 at 5:51am
  • Joined: October 2008
  • Location: In the Lab
  • Post Count: 572
Tonight is roasted garlic and shiitake mushroom sausage, grilled corn, and sweet potato and sage gnocci (I was bored last night) and a light chicken based broth.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.

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#1048
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8/12/09 at 12:32pm
  • Joined: August 2009
  • Post Count: 6

bkfast= the best meal of the day.

breakfast: we got your american classic right here... 2 eggs over medium, one piece of wheat toast lightly buttered and shredded hasbrowns seasoned to perfection.

with milk and coffee on the side :p

^^ my comfort & weekend food.
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#1049
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8/12/09 at 12:46pm
  • Joined: November 2007
  • Location: Layton, UT
  • Post Count: 11
Got a new fondue pot so last night was steak chunks cooked in a tomato ginger beef broth, with corn on the cob, cantalope w/lime juice, and tomato ginger rice. Turned out very tastey. Not too bad for an impromtu meal.
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#1050
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8/12/09 at 12:53pm
  • Joined: June 2007
  • Location: around the world on a daily basis...
  • Post Count: 227
Xeb................
I love fonduing, don't think much can beat it.
love all the sauces, and I do as many as I can come up with.
we use oil to do ours though.
chicken shrimp and steak chuncks
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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