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Mon Feb 4, 2013, 10:53 AM

What's for Dinner ~ Monday Feb 4th

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Arrow 51 replies Author Time Post
Reply What's for Dinner ~ Monday Feb 4th (Original post)
Lucinda Feb 2013 OP
yellerpup Feb 2013 #1
NJCher Feb 2013 #6
yellerpup Feb 2013 #7
livetohike Feb 2013 #10
yellerpup Feb 2013 #12
greatauntoftriplets Feb 2013 #19
yellerpup Feb 2013 #24
Beacool Feb 2013 #43
yellerpup Feb 2013 #46
dixiegrrrrl Feb 2013 #2
Beacool Feb 2013 #16
yellerpup Feb 2013 #25
cbayer Feb 2013 #3
yellerpup Feb 2013 #26
cbayer Feb 2013 #29
yellerpup Feb 2013 #32
cbayer Feb 2013 #33
yellerpup Feb 2013 #34
hobbit709 Feb 2013 #4
yellerpup Feb 2013 #27
greatauntoftriplets Feb 2013 #5
Beacool Feb 2013 #15
greatauntoftriplets Feb 2013 #17
Beacool Feb 2013 #20
greatauntoftriplets Feb 2013 #22
Beacool Feb 2013 #44
greatauntoftriplets Feb 2013 #50
yellerpup Feb 2013 #28
greatauntoftriplets Feb 2013 #36
yellerpup Feb 2013 #37
greatauntoftriplets Feb 2013 #40
bif Feb 2013 #8
yellerpup Feb 2013 #38
pinto Feb 2013 #9
yellerpup Feb 2013 #31
livetohike Feb 2013 #11
Beacool Feb 2013 #14
livetohike Feb 2013 #18
Beacool Feb 2013 #21
Lugnut Feb 2013 #49
Beacool Feb 2013 #51
Liberal Jesus Freak Feb 2013 #23
livetohike Feb 2013 #30
yellerpup Feb 2013 #35
Liberal Jesus Freak Feb 2013 #41
Beacool Feb 2013 #45
Beacool Feb 2013 #13
yellerpup Feb 2013 #39
Beacool Feb 2013 #42
yellerpup Feb 2013 #47
Beacool Feb 2013 #48

Response to Lucinda (Original post)

Mon Feb 4, 2013, 11:13 AM

1. Leftover ribs.

I'm going to be on my own for dinner this week and I am expecting to go out. A LOT! Mr. Pup is going to be in the Big City pitching his animation series, Nightcallers. I'll post the 'sizzle reel' so you can see what we've been doing.

&feature=youtu.be

I play the voice of Midge.

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Response to yellerpup (Reply #1)

Mon Feb 4, 2013, 01:47 PM

6. that is awesome, midge, errr, yellerpup!

I teach Flash, so I know what goes into that! Very intriguing. Keep us posted! I didn't know you both were in a creative field.

I'm having pork bracciole, which has been browned and is in my slow cooker now. I also have soup stock I've made and I'll turn that into a soup I'll choose from my Anna Thomas cookbook.

I'm thinking a fennel-apple salad. I'm also making up a tomato-cuke-onion salad.

I have to do all this today because tomorrow I teach nonstop until 10 p.m. But then I get Wednesday off!


Cher

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Response to NJCher (Reply #6)

Mon Feb 4, 2013, 02:28 PM

7. Pork bracciole sounds wonderful.

Especially with your knockout sides. You are so smart to get this done ahead. Hubby does legal graphics for his day job and often pulls long hours, too. I feel for you having to be your own backup. He needs a lot of support during those long weeks of gotta-do overtime. When business is slow he takes on some freelance, but the nature of the business makes that difficult if deadlines are tight. And we are constantly creative because we are. No help for it.

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Response to yellerpup (Reply #1)

Mon Feb 4, 2013, 03:46 PM

10. Good luck! You two are so talented and this is wonderful

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Response to livetohike (Reply #10)

Mon Feb 4, 2013, 03:52 PM

12. Thanks, livetohike!

I have a feeling that good things will happen from this, but strangely, we neither one have expectations attached to it. We are happy doing what we do. That is the most blessed aspect of our lives.

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Response to yellerpup (Reply #1)

Mon Feb 4, 2013, 04:49 PM

19. That's extremely clever!

Thanks for showing it to us.

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Response to greatauntoftriplets (Reply #19)

Mon Feb 4, 2013, 05:28 PM

24. We have so much fun with our projects!

Thanks, greatauntie!

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Response to yellerpup (Reply #1)

Mon Feb 4, 2013, 10:03 PM

43. Cool video!!

Nicely done. Good luck with it.

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Response to Beacool (Reply #43)

Mon Feb 4, 2013, 10:52 PM

46. Thanks!

We have our fingers crossed.

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 11:14 AM

2. Quiche..with our own organic eggs!

Our little flock of Buff Orpingtons is beginning to increase egg production again.
The eggs are such a bright yellow orange color when whipped up, makes the quiches really attractive.

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Response to dixiegrrrrl (Reply #2)

Mon Feb 4, 2013, 04:24 PM

16. I'm jealous.

I wish I could grow things and have chickens, but I'm in a city apt. Do you think I can put the chickens in the fire escape?

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Response to dixiegrrrrl (Reply #2)

Mon Feb 4, 2013, 06:12 PM

25. Bet they are gorgeous in a quiche!

Do you have a picture? Chicken or eggs, don't care which comes first...

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 11:38 AM

3. Mostly leftovers (and for some reason, lots of leftover potatoes in particular)

I've got vichyssoise, blue cheese scalloped potatoes and potato salad, lol.

Also have salad fixings, including that great caesar dressing and bratwursts.

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Response to cbayer (Reply #3)

Mon Feb 4, 2013, 06:14 PM

26. Potatoes and brats go great together.

No such thing as too many potatoes, cbayer! What a banquet!

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Response to yellerpup (Reply #26)

Mon Feb 4, 2013, 06:20 PM

29. I know! A veritable potato smorgasbord.

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Response to cbayer (Reply #29)

Mon Feb 4, 2013, 06:39 PM

32. My clan is the Anigotigawi

The Wild Potato Clan of the Cherokee. I'm big on spuds!

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Response to yellerpup (Reply #32)

Mon Feb 4, 2013, 06:51 PM

33. I might have some of that from my Irish heritage (I'm a euromutt).

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Response to cbayer (Reply #33)

Mon Feb 4, 2013, 06:58 PM

34. Sure, and I'm descended a bit from the Shaws

on me mother's side.

Everyone is a mutt whether they know it or not.

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 12:32 PM

4. Venison chili, my neighbor brought over a big containerful of his latest batch.

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Response to hobbit709 (Reply #4)

Mon Feb 4, 2013, 06:15 PM

27. Just made 2-1/2 gal. of venison chili

for a party. Does your neighbor's recipe use apples?

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 01:08 PM

5. Roast lamb.

With roasted potatoes, onions and carrots. I had intended to cook this last night, but had too much leftover Chinese food.

Will be eating this for several nights!

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Response to greatauntoftriplets (Reply #5)

Mon Feb 4, 2013, 04:22 PM

15. I love lamb, but no one else does.

So I only get to eat it at restaurants. I would love to be able to make a leg of lamb for Easter, but I can't eat it by myself. LOL!!



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Response to Beacool (Reply #15)

Mon Feb 4, 2013, 04:28 PM

17. My family likes lamb in general.

But I live alone and so this is all mine and way too big for one person. After I get tired of it, I plan to freeze it and make Irish lamb stew later.

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Response to greatauntoftriplets (Reply #17)

Mon Feb 4, 2013, 04:57 PM

20. It sounds yummy.

I too cook for several meals because I don't have that much time during the week.

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Response to Beacool (Reply #20)

Mon Feb 4, 2013, 05:01 PM

22. I got into the habit because it's nice to be able to heat something when I come home from work.

Currently, I am on sick leave recovering from eye surgery. Guess that old habits are hard to break.

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Response to greatauntoftriplets (Reply #22)

Mon Feb 4, 2013, 10:06 PM

44. Good luck with your recovery.

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Response to Beacool (Reply #44)

Tue Feb 5, 2013, 08:25 AM

50. Thanks.

It's not a bad time of year to be home from work -- I'm in Chicago.

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Response to greatauntoftriplets (Reply #5)

Mon Feb 4, 2013, 06:19 PM

28. Lamb is my favorite red meat.

We are only two, so I usually buy chops or small racks. I did make a Moroccan lamb stew with a whole roast and prunes and caramelized onions once and we ate it in two sittings. The last time I made lamb I served it with the same things you did. The drippings made the best gravy ever!

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Response to yellerpup (Reply #28)

Mon Feb 4, 2013, 07:13 PM

36. This turned out very well, extremely tender.

Forgot to mention the mint jelly.

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Response to greatauntoftriplets (Reply #36)

Mon Feb 4, 2013, 07:37 PM

37. You will have sweet dreams tonight!

Sounds scrumptious.

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Response to yellerpup (Reply #37)

Mon Feb 4, 2013, 07:46 PM

40. I hope so. Last night, I dreamed that I was in Ireland.

Hard to top that.

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 02:29 PM

8. Spaghetti with Italian sausages.

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Response to bif (Reply #8)

Mon Feb 4, 2013, 07:38 PM

38. Hey bif!

Sounds hearty and full of flavor.

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 03:00 PM

9. Sharawma beef on flat bread with yogurt, cucumber, red onions. Pilaf with raisins, dried apricots.

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Response to pinto (Reply #9)

Mon Feb 4, 2013, 06:37 PM

31. I had the best lamb korma

at a kiosk right outside of Grad Central Terminal. Heavenly street eats!

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 03:48 PM

11. Mock Crab Cakes, Corn and cole slaw

It's snowing, snowing, snowing. I think I need a southern vacation .

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Response to livetohike (Reply #11)

Mon Feb 4, 2013, 04:19 PM

14. It's snowing in PA?

Where are you? I'm in NJ (right by Manhattan) and it's a clear, sunny day over here. It's very cold, but otherwise nice.

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Response to Beacool (Reply #14)

Mon Feb 4, 2013, 04:28 PM

18. I'm in northern PA - north of I-80 and 100 miles

northeast of Pittsburgh. Maybe it's coming your way next. It's only 19 F. right now .

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Response to livetohike (Reply #18)

Mon Feb 4, 2013, 04:59 PM

21. Oh, you're way up North.

I visit PA all the time. I have good friends in Reading. As a matter of fact, I'm going next weekend.

As for the snow, you can keep it over there. No need to send it our way.

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Response to Beacool (Reply #21)

Tue Feb 5, 2013, 02:26 AM

49. I'm in PA too!

Reading is about and hour and a half from here. I live very close to the intersection of I-80 and I-81 in NE PA. We had a light coating of snow last night but nothing tonight. I'm ready for Spring.

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Response to Lugnut (Reply #49)

Tue Feb 5, 2013, 09:52 AM

51. So many people in PA.

We could have a cook out at some point. LOL!!

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Response to livetohike (Reply #11)

Mon Feb 4, 2013, 05:12 PM

23. Okay--come see me in Florida.

But first I want your recipe for mock crab cakes

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Response to Liberal Jesus Freak (Reply #23)

Mon Feb 4, 2013, 06:35 PM

30. Here's the recipe....and I would love to come. I'll bring my canoe




MOCK CRAB CAKES

2 cups coarsely grated zucchini, unpeeled (about 1 medium)
1 cup Italian bread crumbs
1 onion, finely chopped, or you can grate it
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten
canola oil for frying the patties

Combine zucchini and grated onion (if you grated it) in a medium bowl and drain the liquid off. Add the breadcrumbs and gently mix to combine. Combine the other ingredients in a small bowl and then mix it into the zucchini mixture. The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs.

Heat some oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes.

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Response to livetohike (Reply #30)

Mon Feb 4, 2013, 07:02 PM

35. I'm going to try this recipe.

There is something about lifting a crisp patty out of sizzling frypan that just makes a bone-cracking cold night more tolerable. Stay warm! I don't worry about your diet...

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Response to livetohike (Reply #30)

Mon Feb 4, 2013, 07:47 PM

41. I am so making these!

We prefer to kayak but a canoe will be just fine

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Response to livetohike (Reply #30)

Mon Feb 4, 2013, 10:09 PM

45. That sounds tasty.

I may have to try it.

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Response to Lucinda (Original post)

Mon Feb 4, 2013, 04:18 PM

13. I made it last night.

I don't have time to cook every night, so I try to cook on Sundays if I'm home. I made a big pot of soup (kale, potatoes, pinto beans & chorizo). I brought some to work and also a salad. It's in the upper 20s in NJ, so the soup hit the spot.

I also made a meatloaf, I like to add to the meat very finely chopped garlic, onions & peppers. I added to the meat mixture bread crumbs, an egg, Worcestershire sauce, ketchup, a little Sriracha for a kick and adobo. I also chopped a few olives and added them too. I baked the meatloaf with slices of sweet potatoes around it (less carbs than white potatoes). Baking the sweet potatoes with the meatloaf gave them great flavor.

I made for a side dish ratatouille. I didn't want a large amount of it, so I skipped the eggplant. I sauteed onions, garlic and peppers. When they were soft I added sliced zucchini and yellow squash. I then added a small can of tomato sauce and flavored it with salt, pepper, basil and a bit of oregano.

I served it all with a side salad.

For dessert I already had a lemon pound cake. I sliced some of it, topped it with berries (strawberries, blackberries and blueberries) and a dollop of fresh cream.



Today I'll pay the consequences at the Weight Watchers meeting.

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Response to Beacool (Reply #13)

Mon Feb 4, 2013, 07:39 PM

39. You can cook for me any time!

Any part of that pound cake that's not on your diet, just shove it on over!

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Response to yellerpup (Reply #39)

Mon Feb 4, 2013, 09:56 PM

42. Thanks!!!

Well, I didn't do so bad. I stayed at the same weight, but at least I didn't gain. LOL!!!

The lemon pound cake is good. I like citrus cakes like lemon or orange. I'm not a huge chocoholic.

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Response to Beacool (Reply #42)

Mon Feb 4, 2013, 10:55 PM

47. I am a confessed chocoholic.

But, I am made for citrus pound cakes. I like the orange pound cake with a nice drizzle of fudge sauce enhanced with a sip of Cointreau. Congratulations on not gaining! WTG!

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Response to yellerpup (Reply #47)

Tue Feb 5, 2013, 12:12 AM

48. Thanks!!

That orange pound cake sounds delicious.

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