Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 25  

This is going to be fun topic.
Tonight is Pizza;I made home made dough and home made Pizza sauce. I was giiven a Pizza stone and a wooden paddle to lift it off and on the hot stone.Added, mushrooms,pepperoni, italian sausage,olives and cheese.

soup and sandwich

another simple meal ...

get a hunk of balogna, 1/2" thick, and make
four 1.5" from the outside towards the center.
this i fry and when it is nicely browned, it
looks like an iron cross. (doesn't curl)
place in a toasted hamburger bun with mayo
and i had some new england clam chowder
with it. simple and yummy.

Boy, it has been quite some time since I had a fried bologna sandwich, I used to eat them often in my younger years. Wonder how some pistachio laden mortadella might work?

mjb.

easy chicken

:roll:I am new here and love this thread. Getting many ideas. Had to go to Sams Club today, which is 20 mile trip and picked up a rotisserie chicken ( among many other things ). So this is what we had for dinner along with a salad of freshly picked gormet leaf lettuce from our greenhouse and the last of this summers tomatoes w/ oil& vinegar fresh herb dressing.
I love it when I dont have to cook all the time, even though I love to cook.

Hello, easy chicken, and welcome.

I love those broasted chickens, and usually try to get several meals from one. About a week ago, I bought one to have at my daughter's. We cut up some breast to have a chicken caesar salad for lunch. She and her DH were going out for dinner, so I gave the boys some of the chicken for their dinner. Then, I pulled the remaining meat off the bones, and put the carcass into the pressure cooker to boil for soup broth. When that was done, I separated the bones from the broth and made soup...carrots, onions, garlic, & celery, herbs & spices...in the pressure cooker. Done in only a few minutes. In a separate pot, I boiled some country style noodles, and added them to the soup when the pressure had dropped, and added in some of the pulled meat, along with any additional meat I could get off the boiled bones. There was still enough chicken left to use for chicken salad sandwiches the next day. My mother was a child of the great depression. She instilled in me and my brothers the frugality she was raised with, but without any sense of being "deprived". We always ate good, but nothing was ever wasted. I have noticed that my daughter also plans ahead, for future meals. That's nice. :lips:

by any other name ...

pistachio laden mortadella?? isn't the proper name for that "gallentina"??

interesting question, though ... i should try frying up some mortadella.
i bet THAT would be extra yummee!!

after all, "more fat = more yum"!

I'm roasting a beef eye of round and some root veges (roasting the veges separately), and making a simple pasta side, probably linguine with butter, pepper and parmesan cheese. I cook just for myself and usually stay pretty simple.

I also got a fresh cooking pumpkin, and I'm not sure what I'm going to do with it. I love it even just plain, and I'll make some of it that way for sure.

Inch thick t-bone done simple with S&P and pan cooked. Onion rings made from Texas Sweets with a simple milk dip then into seasoned flour and deep fried. Romaine salad with parm cheese on the side.

Tonite, very simple, a comforting soup & 2 halal hot dogs served on tortillas & a glass of pepsi


Good nite everyone here

It's mommy's birthday! For her special birthday lunch, I am preparing a crawfish etoufee (spelling?) while we listen to a new CD (her birthday present from me)

Had the DW's former employees' over for a get together last night. Pizza, Baked Ziti, and a couple apps.

Leftovers tonight for me, I had the pizza. Nothing like reheated home-made pizza in my book. Hits the spot. The DD and DW had theirs for lunch so they had a very simple meal of sweet rice and toast.

Instant-Ramen.


yep.

RPM,

What, no photos?? :suprise:




Willie

different way to roast pork?

tonight i had a roasted pork butt.

i used to roast pork by seasoning the pork butt the night before,
then the next dry roasting it in the 350 oven until internal temperature
of 155 degrees F.

tonight, i thought about how "falling off the bone" tender pork ribs
are when they are cooked to internal temp of 200 degrees F. and so
i thought of somehow duplicating that.

i seasoned the pork butt the night before, then tonight i seared all
sides of it then placed in a rack inside of a covered pan. i put in
i/2 can of chicken stock with 1/2 can of water and placed in a 350
degree F. oven for two hours or until internal temp of 200 F.

the stock and water in the enclosed pan kept the meat from drying out,
and the 200 F temp liquified all the gelatin in the meat.

wow ... it was really tasty and very tender. deliberate overcooking
seems to be the key to really tender roasted pork butt.

add some garlic green beans and garlic mashed potatoes and yum!

garlic mashed potatoes

sooooooo ... anyone out there make garlic mashed potatoes like this??

cube and boil potatoes (yukon golds) until fork tender.
drain and place back into pot to dry out.

in the meantime, put butter in a small pot and heat until
separated, skimming off foam on top, then adding minced
garlic and fry until fragrant, then add to potatoes and mash,
adjusting texture with whole milk.

i read of boiling garlic with the potatoes (loses lots of flavor),
adding minced garlic to the finished product (harsh raw taste),
but never frying the minced garlic in the butter. wow, what
intense yet not harsh flavor. anyone else try something like this??

I just read on here that someone is looking for a chili recipe.
that's a good idea for tonights dinner.
do also have all the makings for corn bread with whipped butter.
it's cold here and raining.
maybe because I brought the rain on.
I washed my car yesterday and half way through, the rain came down.:crazy:

is anyone else cooking dinner or is everyone waiting for the big meal tomorrow?

fresh crab tonight!!

so here in san francisco the commercial dungeoness crab season is open
and i scored one of the early catch!

i will section the crab out. then i will chop some onions, red peppers,
jalapenos, and garlic, which i will stir fry in a hot wok until fragrant,
then toss in the crab.

this i toss a bit then add a little stock and cover until cooked through.

serve on a bed of jasmine rice. yum!!

wed. night...duck breast, S&P...cherry/wine/balsamic sauce. Salad of arugula, spanish onion and walnut with balsamic vinaigrette and a pear.




thursday thanksgiving (we went to a.......buffet for 20$ with the inlaws)

Last night some Momofuku copycat pork-belly buns


and martini


tonight a 7 course tasting menu called 7-deadly Zins (paired with all Zinfindel)

Menu is...
Hors d’Oeuvres
Zinfandel 'Chiles Canyon Vineyards' 2006; Green & Red Vineyards; Napa
Venison Carpaccio
Fried Capers and Arugula
Zinfandel 2005; Sky; Mt. Veeder, Napa
Roasted Jack-Be-Little Pumpkin
Stuffed Squash Blossoms
Zinfandel 'Old Hill Ranch - Bambino' 2006; Bucklin; Sonoma
Zinfandel 'Old Hill Ranch' 2006; Bucklin; Sonoma
Rabbit Ballotine
Sauce of Baby Carrots and Red Onions
Zinfandel 'Casa Santinamaria' 2003; Saxon Brown; Sonoma
Kobe Short Ribs
American Cheddar Grits
Zinfandel 'Block 28' 2005; George Hendry; Napa
Zinfandel Caramel Apple Upside-Down Cake
Zinfandel 'Fly By Night' 2005; Downing Family Vineyards; Oakville, Napa
Coffee

what a feast!

crickey, buddy ... what a feast!

goes to show how versatile a zin can be!
what is your estimate of the $$$ of the dinner!!??

i had a similar type of dinner for thanksgiving.
instead of all one type of wine, i had a dinner
featuring one winery's set of wines. in this case,
it was brassfield winery. (only because a friend,
a wine wholesaler, introduced me to this product)

a fairly simple meal.

first course,
a light salad with micro grrens, arugula,
and a mix of fresh fruit and melons.
wine: brassfield pinot gregio

second course,
a pasta dish of ziti with a drizzle of clarified
butter, olive oil, garlic, salt, pepper, and
chopped olives.
wine: brassfield chardonnay

third course,
sauteed autumn veggies
oven roasted turkey
wine: brassfield pinot noir
or
slow roasted prime ribs of beef
with a reduction of brassfield merlot
wine: brassfield cabernet sauvignon

(for the curious ... the reduction was with
the merlot since merlots are usually less oaked
than cabernets, and so the reductions are less
bitter. also many cabs are blended with merlots
and so the wines are compatible.)

i was taking a risk since i have never tasted
this winery's products, but relied totally on
my friend's recommendation (and palate!).
it was all wonderful! i will have to try this again
with another winery's products.

Oh I had this at a local restaurant! haha.

It was 129pp.

Meal was great...NRatched didn't care for the rabbit dish. She's a texture person and it was sort of....what seemed like a breast butterflied, then stuffed with ground rabbit, then rolled and cooked.

The wines were excellent!

Last nite, I made a beef & vegetables meat pie, but no crust, it came out good, comfort food for the north

Of all the Zins on the tasting menu they forgot what has been regarded as the top producer in the country for several years, Segehsio Vineyards.

Supper tonite is( my 1st try at this ): spaghetti with spicy salsa sauce & halal merguez sausages

Cold weather has really settled into the Central Commonwealth this week so it was Home-made Cream of Chic with mushrooms and Jarlsburg for the DW and DD. I didn't have any since I've been having some difficulty with meds and associated stomach issues. So I ended up with a simple chicken noodle. Chicken stock, grated carrots, onion, chopped parsley and some ditalini cooked in the stock. Actually did wonders for things. Gotta love that chicken soup. What a cure all!!!:D

The rest of the week is going to be a clearing of the kitchen and shed fridges getting ready for Christmas, New Years and the parties. Actually that's how the Cream id Chic and mush came about. Combination of chicken gravy from a dinner that we food-saved and froze and a mushroom, jarslburg cheese soup of the same. Just added some fresh stock and re-rouxed :D :beer:

la pizza de ellios de frozen en la cardboardo boxo for dinner tonight.

but...I prepped some tenderloin for this week




Loving my foodsaver. I got a few good filets out of it (NRatched likes petite petite filets) I trimmed the head up and tied it up roast style as well...and I'll use the little tail for an appetizer for a cocktail party I'm having on tuesday.

best part? 24$ a change for the above.

Made a pot of Creamy Oven Roasted Tomato Soup, a Vegetable White Bean "Cassoulet" and a pot of French Onion so tonight I am having a Grilled Cheese and Tomato soup for dinner.

Breakfast this morning didn't quite work out as planned, but it turned out pretty well. I meant to do some crepes and a sauce and such, but snoozed away most of the morning. So we ended up having just cream cheese and crab omelettes with a side dish of various berries.

mjb.

We're putting up our tree tonight and I'm making a romantic dinner for us. I haven't seen hubby for days on end due to our opposing work schedules and tonight is the only evening we both have free until... december 22.

For dinner: Pork tenderloin rolled in thyme and fennel, seared and roasted. Accompanied by Jamie oliver's apple/walnut/blue cheese risotto, and an escarole salad with balsamic vinegraitte. For dessert I'm cutting up chunks of pound cake, sprinkled with cassis liquer, tossed with fresh blueberries and raspberries, topped with home made custard.

Putting up our tree every year is one of my favorite parts of the holidays. We hang decorations, write holidays cards, fancy ourselves up for dinner, light candles, and listen to medieval and renaissance Christmas carols.

Started out making Red Beef Chili with jalapeno/cheddar cornbread but ran out of.....ummm, errr, uhhhh.......corn flour for the corn bread. Doohhh!!!! So the Chili will get chilled until tomorrow and it's sandwiches instead. Thinking maybe hot Italian Beef with fried peppers or maybe a French Dip and fries on the side of course.:beer:

Tuna noodle cassrole :D only better!

Got no groceries in house and its pretty late. Made a veloute (if I remember my sauces correctly) but using turkey stock I made on Saturday. Green beans, onions, light splash of left over white wine, penne pasta, a can of oil packed tuna. Not bad, all I could figure with just 15mins to work with and a near empty fridge.