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Mon Feb 18, 2013, 01:53 PM

What's for Dinner ~ Monday Feb 18th

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Arrow 30 replies Author Time Post
Reply What's for Dinner ~ Monday Feb 18th (Original post)
pinto Feb 2013 OP
pinto Feb 2013 #1
NRaleighLiberal Feb 2013 #2
pinto Feb 2013 #7
cbayer Feb 2013 #3
Glassunion Feb 2013 #6
cbayer Feb 2013 #8
Glassunion Feb 2013 #10
cbayer Feb 2013 #13
Glassunion Feb 2013 #15
cbayer Feb 2013 #16
Glassunion Feb 2013 #17
cbayer Feb 2013 #18
pinto Feb 2013 #11
cbayer Feb 2013 #12
livetohike Feb 2013 #4
bif Feb 2013 #5
intheflow Feb 2013 #9
locks Feb 2013 #22
intheflow Feb 2013 #24
locks Feb 2013 #26
intheflow Feb 2013 #27
hobbit709 Feb 2013 #14
hobbit709 Feb 2013 #23
NJCher Feb 2013 #19
greatauntoftriplets Feb 2013 #20
yellerpup Feb 2013 #21
BillF Feb 2013 #25
fizzgig Feb 2013 #28
BillF Feb 2013 #30
fizzgig Feb 2013 #29

Response to pinto (Original post)

Mon Feb 18, 2013, 01:59 PM

1. Chicken soup. One of those typical overcast, almost raining winter days on the coast.

I've got a couple of frozen chicken thighs on hand, stock, carrots, potatoes, onion, celery, spices. Soup sounds good.

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:08 PM

2. Hi! home made black bean/veggie burgers over lettuce....

My Gobi Manchurian meal last night really worked out well -

http://www.democraticunderground.com/115721768

I used a combo of these two recipes -

http://sobha-goodfood.blogspot.com/2011/04/gobi-manchurian-healthy-version.html for prep of the cauliflower

and

http://showmethecurry.com/html/Gobi_Manchurian_Recipe.htm for the sauce

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Response to NRaleighLiberal (Reply #2)

Mon Feb 18, 2013, 02:28 PM

7. Saw your Gobi Manchurian post. Sounded tasty and glad it came out well.

I love the mix of sweet / spicy / savory flavors. Thanks for adding the links. Saving for a meal item.

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:11 PM

3. Chinese pot roast with potatoes and carrots, if....

I can get DH to go into town and get that roast for me pretty soon.

This is one of my favorite dishes and I can smell it already.

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Response to cbayer (Reply #3)

Mon Feb 18, 2013, 02:22 PM

6. How do you prepare a "Chinese" Pot Roast?

I've seen a few recipes floating around, but never tried it.

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Response to Glassunion (Reply #6)

Mon Feb 18, 2013, 02:30 PM

8. I do it on the stove top with a bone-in chuck roast

Cover with water or beef broth and add five spice powder, fresh ginger, sherry, soy sauce, garlic and (if you fortunate to be able to get it) star anise. Sometimes I put some mushrooms in as well.

Then I cook low and slow until it is falling apart (2 - 3 hours). You generally have to add more water during cooking.

There will be lots of fat, so I often turn it off after it's almost ready, let it cool a bit, then degrease.

Potatoes and carrots go in for the last 30 minutes or so.

Sometimes I thicken the broth for more of a gravy, but sometimes I don't.

Can serve on noodles or just by itself.

Good hot or cold the next day as well.

Cheap eats that are spectacular, imo.

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Response to cbayer (Reply #8)

Mon Feb 18, 2013, 02:42 PM

10. "Cheap eats" make for the best meats...

Flank, Skirt, Chucks, Roasts, Shoulders, Ribs, etc...

Problem is, I used to be able to pick up a skirt steak for about $3 to $4 a pound. Then, there were about ten thousand cooking shows (Chopped, Iron Chef, Hell's Kitchen, etc...) where they were able to make a tasty tender meal out of this mostly ignored cut. One supermarket near me charges $14 a pound for skirt now. That is absurd.

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Response to Glassunion (Reply #10)

Mon Feb 18, 2013, 02:55 PM

13. Agree. I'm a big fan of peasant fare.

I've never been a big fan of skirt steak. If i'm going to eat steak, I'm going for something really special with very small portions, like filet.

$14/pound is ridiculous. DH brought home a steak last week that was almost that much and pretty much inedible. Such a disappointment.

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Response to cbayer (Reply #13)

Mon Feb 18, 2013, 03:22 PM

15. You've just never has a good skirt steak.

There are a few tricks I use.

1. Cook it over incredible heat. So hot you should get a sunburn working near it.
2. 2 1/2 minutes per side. Then rest under a bowl for 5 minutes.
3. Sauce. A good sauce helps.
4. Slice it at a steep angle to prevent it from being stringy.

Below is a skirt steak, served over sautéed spinach with a white wine red pepper sauce, served with roasted potatoes and a spicy avocado/tomato salad.

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Response to Glassunion (Reply #15)

Mon Feb 18, 2013, 03:25 PM

16. That looks really yummy!

I have done it in very similar ways, but it's still not my favorite.

I love a rare steak that you can cut with your fork or meat that has been cooked to death.

But that does look very, very good.

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Response to cbayer (Reply #16)

Mon Feb 18, 2013, 03:32 PM

17. This particular one came out a bit over-done. I used peanut oil, and it cooked it faster than

I expected.

I prefer my meat to be so rare it tries to eat my salad.

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Response to Glassunion (Reply #17)

Mon Feb 18, 2013, 03:40 PM

18. Lol, eat your salad!

That's how I like it too, which is why I want it to be a really good cut of meat.

I've taken to buying meat at whole foods when I get the opportunity (which is rare). While it's super expensive, it is absolutely delicious - particularly their beef and chicken.

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Response to cbayer (Reply #8)

Mon Feb 18, 2013, 02:48 PM

11. +1. Five spice, ginger, sherry, soy sauce, garlic.

Good mix. And good leftovers, hot or cold.

(asides) I'd trade out the potato for daikon here in town. It's pretty available. And have you gone through five spice culinary disasters? Such a great spice mix but it really needs a light hand. Not my strong suit.

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Response to pinto (Reply #11)

Mon Feb 18, 2013, 02:52 PM

12. I just got a shipment of produce with some great looking potatoes.

Agree that five spice needs a very light hand, but man is it great stuff when used properly.

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:11 PM

4. Barley-Mushroom "Risotto", roasted brussel sprouts, roasted butternut squash and

some kind of salad .

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:18 PM

5. Fried tofu and noodle soup.

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:40 PM

9. Something with stew pork... any suggestions?

I'm at a bit of a loss about what to do with it. I have two pounds I bought at the markdown bin at Safeway. Will probably freeze half but want to use at least half tonight. I'm thinking some kind of vegetable pork stew but can't find any good recipes online. Anybody got any ideas/recipes to share?

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Response to intheflow (Reply #9)

Mon Feb 18, 2013, 07:48 PM

22. Stew pork

You might try making sweet and sour pork with it, one of my favorite dishes though I realize it's not the healthiest Chinese dish. Not sure it would be tender enough; a recipe on About.com calls for marinating the pork in soy sauce and cornstarch and deep frying it twice for crispness. Another recipe I like calls for pork tenderloin but I have made it with boned pork ribs:

l lb pork cut into 1 in. slices
1 onion, sliced
1/4 lb. sliced mushrooms
6 green stuffed green olives, sliced
seasoned flour
2 T butter
1/2 C white wine
1/8 t. rosemary
2 T lemon juice
2 T chopped parsley

Roll pork in seasoned flour. Saute in butter with the onion. Bring wine just to boiling point; pour over meat. Add mushrooms and rosemary. Cover skillet and simmer about 30 min until pork is done. Add olives and lemon juice. Serve with parsley.

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Response to locks (Reply #22)

Mon Feb 18, 2013, 08:58 PM

24. That sounds yummy!

Last edited Tue Mar 5, 2013, 12:30 PM - Edit history (1)

I think I'll try this next time. I'm making another white wine pork stew tonight, pieced together from a few recipes I found online. Basically, I browned up the stew meat and set it aside. Then took 2T butter and sauteed a small onion, two chopped celery stalks, and about a clove of chopped garlic, and set aside. Put in about a 1/2 cup of white wine, a cup of chicken broth, and a can of diced tomatoes, and scrapped off the brown bits. Then I mixed another 1/2 cup of chicken broth with about 2T of flour, added it to the liquid; added all the rest of the cooked foods plus a few small potatoes, two cut-up carrots and the last of the parsnips from last summer's garden. Sprinkled in some Herbs de Provence and added a bay leaf, brought it all to a boil; covered it and brought it down to a simmer. It's still cooking and smells divine! I'll simmer it for an hour and see what it tastes like, might go an hour and a half. But I'm hungry, so it might get short-changed.

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Response to intheflow (Reply #24)

Mon Feb 18, 2013, 09:20 PM

26. Wow!

Sounds better than mine; I'll try yours next time. I was in Provence in 2004 and their cooking, especially stews with herbs, was heavenly. It doesn't hurt to be around lavender and vineyards either.

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Response to locks (Reply #26)

Mon Feb 18, 2013, 09:49 PM

27. It came out really great!

It was soupy when I checked it after an hour, so I simmered it another 15 uncovered. I love it when my improvisations come out well.

I'd love to go to those lavender fields. I'm a photographer so that really is a dream of mine.

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Response to pinto (Original post)

Mon Feb 18, 2013, 02:57 PM

14. Chicken and dumplings.

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Response to hobbit709 (Reply #14)

Mon Feb 18, 2013, 08:01 PM

23. And it was GOOD. Got enough leftover for about 3 more meals.

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Response to pinto (Original post)

Mon Feb 18, 2013, 03:57 PM

19. spaghetti and bolognese sauce

I'm making the sauce with tomatoes I roasted.

Salad, simple, just tossed with balsamic and my fave organic olive oil.

Cabernet sauvignon.


Cher

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Response to pinto (Original post)

Mon Feb 18, 2013, 04:34 PM

20. Leftover roast chicken and a salad.

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Response to pinto (Original post)

Mon Feb 18, 2013, 05:40 PM

21. Roasting a nice chicken tonight.

Will serve with Yukon gold potatoes and asparagus. This may be dittoed quite a few times in the next few times. We went to Costco over the weekend and the big bags of produce take two people a while to work through.

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Response to pinto (Original post)

Mon Feb 18, 2013, 09:17 PM

25. Salmon so simple it's almost not worth mentioning...

 

one Scottish farmed salmon fillet (about a pound or so)

drizzle some honey on it

smear some apricot jam over the honey

cover with bread crumbs

sprinkle some sliced almonds over the whole thing and bake it in the toaster oven (375-400) for 15 minutes

Plated it with the Mexican asparagus I found on sale and a nice local cabernet finished the meal.



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Response to BillF (Reply #25)

Tue Feb 19, 2013, 02:05 AM

28. that sounds really good

i'll have to give it a try.

welcome to du

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Response to fizzgig (Reply #28)

Tue Feb 19, 2013, 10:01 AM

30. Thanks. I adapted this from something I got in an email and...

 

have been busting the food budget on salmon for a week.

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Response to pinto (Original post)

Tue Feb 19, 2013, 02:07 AM

29. grilled cheese

used the rest of the havarti in the fridge.

i worked late tonight and couldn't muster the energy for much else.

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