Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 58

RPMcMurphy · #**856** 02-26-2009, 06:57 PM

Thanks for the back slapping guys. Wish i was a little more "creative" but I'm getting better.

Tonight,
some udon some thin sliced top round, mushrooms, garlic, scallions and a simple sauce my fiance found, kinda lo-mein-ish.

bixaorellana · #**857** 02-26-2009, 09:17 PM

Wow ~~ you all can post pictures and everything! I'll have to learn how to do all that.

In the meantime, for my first official, post-intro post, my supper:

Since I had car trouble today, & was stymied in my attempt to go to the market for fresh comestibles, I had to fall back on what's already in the house. I had a bunch of toasted chickpea powder, so I'm making soup.

I sauteed cut-up cactus pads, poblano pepper, and onion, then turned off the heat & stirred the powder into the vegetables. (This stuff loves to clump.) Then I added some fresh-tomato sauce & boiling water and one whole smoked chile. Brought it back to a simmer for @ 20 minutes, then added @ 1/3 cup of chopped cilantro. Added a little lime juice & some bottled habanero sauce at the the table & was completely happy.

I'm pretty sure that the toasted chickpea powder is used in Indian cooking, too, but I don't know what it's called.

shroomgirl · #**858** 02-27-2009, 08:50 AM

Toasted Whole wheat bread with mashed spiced giganti beans, slices of beets, arugula, feta, roasted red bell pepper......

Goldrush apple crisp.....so simple, peeled/cored thick sliced apples with alittle cornstarch spread through, topped with sugar/flour/butter and baked. No juice/spices or anything else with the apples. Top each serving with applejack caramel sauce. If there were vanilla ice cream around life would be more perfecter

DC Sunshine · #**859** 02-27-2009, 02:04 PM

It's about time for a roast dinner....got couple of chooks in the fridge. Will give them a good sage stuffing, bung half a lemon in their end to keep the stuffing in, give their skins a spray of oil and a good rub with sweet paprika, garlic and oregano, roast them breast side down till almost done, give 'em a flip to brown the tops. Baked potatoes and a good tossed green salad with balsamic dressing, plus lots of tomatoes out of the garden, maybe some of my black pearl chillies too. Oh, and won't forget the gravy. Then some white nectarines sliced, macerated in sugar, chilled, with french vanilla icecream.

IamJAMMIN · #**860** 02-27-2009, 02:49 PM

Tonight i'm having guests over so i just finished cutting up a beef tenderloin into filets. I'm going to sautee them and then make a balsamic vinegar based sauce.

For sides I'm making a special mashed potatoes recipe of my grandmother's (which is a variation of a dish very popular in her hometown near memphis) and it's basically mashed potatoes with chiles in it.

For desert I've made a tres-leche cake (milk cake).

mattie405 · #**861** 02-27-2009, 11:21 PM

Tonight hubby is on duty so I will have some leftover roast beef in gravy on home made ciabatta, usually he doesn't want anything when he gets in so it's me and the dogs for dinner.........and they do love roast beef!

RPMcMurphy · #**862** 02-28-2009, 08:51 AM

Mah Pizzah from last night. Then we hit up the cocktail bar for some cocktails.

Fiance had a Sloe-Gin Fizz and a quartino of wine and I had a cocktail that's kinda a different with Irish whiskey, gin, chartreuse, and possibly punt-e-mes vermouth, (I forget) with a dash of regans and a dash of hermes orange bitters. My second cocktail I wanted to experiment with Cantons (ginger infused cognac) so I had a Canton's "Sidecar" kinda thing that we thought up with cantons and hennesey as the base spirits in a classic sidecar. It's good, but may need a tweak.

Tonight I have some chicken in the fridge marinating in yogurt and such for some indian chicken tikka masala.

elchivito · #**863** 02-28-2009, 10:02 AM

Last night baked portabella caps stuffed with ground pork, seasoned with pesto and cayenne, a little marinara on the side and pecorino romano topped. Herb salad from the garden, some chianti.

Tonight grilled marinated flank over collards and I'm not sure what else.

MikeLM · #**864** 02-28-2009, 12:45 PM

Ah, RPM

"a simple sauce my fiance found, kinda lo-mein-ish."

Fine with the food, but when are you going to make an honest woman of your "fiancee?"

We've been looking at pix of her (and your food) for a long time now and I'm wondering when the happy event will take place. Or is she not yet convinced of your cooking ability?

How about making the wedding a potluck - inviting us all and asking each to bring a dish? Save a he!l of alot of money on the reception!

Try it; you'll like it. We're celebrating our 54th anniversary next month.

Mike

RPMcMurphy · #**865** 02-28-2009, 12:48 PM

Haha, we got engaged the end of May....

As far as a wedding/reception, no thanks! We are courthousing it, laughing at the suckers who blow 30k on weddings, and will blow probably the same amount touring Italy for ~4 weeks the end of august/sept this year.

chefhow · #**866** 02-28-2009, 01:44 PM

Quote:

Originally Posted by RPMcMurphy

Haha, we got engaged the end of May....

As far as a wedding/reception, no thanks! We are courthousing it, laughing at the suckers who blow 30k on weddings, and will blow probably the same amount touring Italy for ~4 weeks the end of august/sept this year.

Thats what Im talking about!!! My fiance and I got our liscence and rings last week and are courthousing it on either the 16 or 17th when my son is in town for his spring break. Money saved is being used for family vacation/honeymoon this summer.

RPMcMurphy · #**867** 02-28-2009, 08:37 PM

Chicken Tikka Masala and some basmati rice with some roti.

MikeLM · #**868** 03-01-2009, 09:40 AM

...will blow probably the same amount touring Italy for ~4 weeks the end of august/sept this year.
"

Sounds like a helluva lot more sensible way to spend your money. Looking forward to your culinary adventures there. Take lots of pictures.

Mike

lanx1247 · #**869** 03-01-2009, 02:16 PM

Tonight I am willing spring forth with a mole rubbed pork loin with simple (salt, pepper, olive oil) veggies and roasted sweet potatoes on the grill. If you grill...the sun will come!

RPMcMurphy · #**870** 03-01-2009, 03:26 PM

Quote:

Originally Posted by MikeLM

...will blow probably the same amount touring Italy for ~4 weeks the end of august/sept this year.
"

Sounds like a helluva lot more sensible way to spend your money. Looking forward to your culinary adventures there. Take lots of pictures.

Mike

of COURSE!

I'm actually going to post another thread in the general discussion area soon as its about time to reallllly start planning. I'd like to hire a chef for a few days while I'm out there as well. We are going to villa it in Tuscany for at least 1 of those weeks I'm sure. Other than that, we are pretty much going to wing it.