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Mon Dec 3, 2012, 04:51 PM

What's for Dinner ~ Monday Dec 3rd

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 04:59 PM

1. Garlic chicken confit with roasted vegetables and a balsamic reduction.

That is, if DH gets himself out to the store soon. I just discovered that confit is nothing more than roasting poultry slowly in its own fat. Works for me!

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Response to cbayer (Reply #1)

Mon Dec 3, 2012, 06:53 PM

3. That sounds delicious!

Can't beat the method.

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 06:52 PM

2. Chicken-Collard-Garbanzo soup

with onion and celery and carrot and potato. It's good!

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Response to yellerpup (Reply #2)

Mon Dec 3, 2012, 07:06 PM

4. I have a lot of trouble with greens.

I recently made a couple of dishes with kale, which were better than I expected. I always thought they functioned primarily as garnish.

I have never really gotten collard greens right. Do you cook a really long time? Chiffonade them first?

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Response to cbayer (Reply #4)

Mon Dec 3, 2012, 08:47 PM

8. Collards are best after the first frost.

I trim out the fibrous stem, stack up the halved or quartered leaves lengthwise, then cut them into fettucini size strips. I like to use collards in big batch soups because they stand up to and even mellow during multiple re-heatings. Your colon loves greens like these; it's almost like a medicine. They are nutrient rich and long cooking makes the nutrients more easily absorbed. I feel stronger after having it. Be sure and have a little fat with them, either cooked in or added later so you will get the full benefit.

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Response to yellerpup (Reply #8)

Mon Dec 3, 2012, 10:08 PM

10. Yeah, all the cole crops are best after a chill. Or at least cool nights during the growing season.

Not sure why that is. Here, they're grown year 'round, primarily in coastal fields.

Hot weather pushes them to bolt and get bitter. Cooler days and chilly nights makes for a "sweeter" crop, if that's the right description. All are good steamed or sauteed quick with some lemon, salt, pepper and butter in my book. And a great side for fish.

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Response to pinto (Reply #10)

Mon Dec 3, 2012, 10:25 PM

11. I think I've read that the chemistry changes with the temperature.

There is no end to my admiration for cole crops. Your recipes sound like the way I do them, but sometimes I saute them with garlic and red pepper flakes in olive oil. Sometimes I add raisins and a touch of vinegar. Sometimes a big splash of Red Devil sauce. My favorite way is mushroom-stuffed collard leaves braised in white wine. Thanks for the window into the horticulture! I love information like that.

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Response to yellerpup (Reply #11)

Mon Dec 3, 2012, 10:35 PM

14. Garlic and red pepper flakes sounds good. I like the heads (florets) braised or grilled, too.

Some olive oil, red wine vinegar and a quick brown...

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Response to yellerpup (Reply #8)

Mon Dec 3, 2012, 10:27 PM

12. (aside) When shark was still on the market, I made a dish I called "Shark, Cole Porter".

Shark marinated in port wine & garlic. Coated with coarse black pepper, browned hot and quick. Covered and simmered with Brussels sprouts, broccoli florets, onion, red & green bell pepper, some salt and a good dose of lemon. Served over brown rice. It was really pretty good.

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Response to pinto (Reply #12)

Mon Dec 3, 2012, 10:31 PM

13. Gorgeous on the table, too.

Gosh, I can almost smell it. I've never had shark, though. Guess I never will.

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 07:09 PM

5. Leftover Chinese takeout

Tomorrow I'll be back to the big pot of posole verde.

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 07:42 PM

6. must be a chicken night!

found a bag of presliced onions and peppers (probably meant for fajitas, oh well), so i bought a rotisserie chicken at costco, stripped it, and put it in the pot with the onions/peppers, carrots, noodles, and spices. chicken soup tonite in the shanti household!

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 08:22 PM

7. BLT on a toasted wheat, parmesan and basil bread. Yogurt with raspberries and blueberries.

No clue on snacks for later. Not much nibbling food in the house.

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Response to Lucinda (Original post)

Mon Dec 3, 2012, 10:02 PM

9. salmon chowder

leftover from a lunch run. Tasty!

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Response to Lucinda (Original post)

Tue Dec 4, 2012, 01:51 AM

15. tuna salad

we made seven cans tonight. yeah, it's a lot, but my husband is a big guy and will devour it tomorrow after i take my bit for lunch.

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