What's for Dinner, Sun., Oct. 18, 2015

[NJCher]

Chinese, heavy on the vegetables, with just a little beef. I want lots and lots of vegetables to munch on.

In addition, I'm going to make up a big salad to enjoy over the next day or two.

I was terribly disappointed in my chicken soup last night, but I fixed it so it was OK. I think my mistake was not flavoring the broth enough. All I did was bring my chicken to a boil and let it simmer for 25". I didn't put any vegetables in. Dumb.

So it was pretty boring, even though I cut up some delicious, fresh carrots and other vegs and sauteed them in butter. Yes, butter. And a little olive oil. Plus whatever chicken bouillon I had, which wasn't much. A little better, but didn't quite get it.

Upon seeing how disappointing it was after even that, I put in plenty of herbs. They were good, but didn't 100% do the trick.

Then it occurred to me that that the RG had a stash of thinly sliced Italian hams (like prosciutto, etc.), plus plenty of hardwood smoked bacon. In desperation for flavor, I sauteed some until crispy. I also added a T of grated sheeps milk cheese (like parmesan).

That made it tasty. But wow, did I ever mess up. Should have known better.

Hey, if being a great cook was easy, everyone would be doing it, right?


Cher

[Erich Bloodaxe BSN]

1. Cauliflower and sausage ball casserole.

Mainly because we've got a LOT of cauliflower to use.

I've been out sawing up cherry wood to use in the chimenia this morning. 4-6 inch diameter branches, so they should last a while. Got a surprising amount cut, I always underestimate how quickly those Japanese hand saws cut through wood. Not too much more of the large limbs from that cherry tree left to cut up, almost time to move on to the 6-8 inch diameter maple logs, which don't take much more effort, because they've been drying out for almost a year already. I'd like to get them cut and moved out of the lawn though, since I suspect they might be part of the reason we've had the explosive mouse population of late.

[dem in texas]

2. Pork Roast with Veggies

Have a pork loin roast in the oven with turnips, celery and onions all around for flavoring the meat and cooking down for a good gravy. I will later add some potatoes, carrots and turnips to roast with the meat, The delicious smell of the roast is all over the house right now. I have one lonesome sweet potato and I will slice it raw, bake covered until almost done, then sprinkle on a little brown sugar and cinnamon. Also have some green beans that I blanched last week and froze, will sauté these with a little oil and garlic. There are 3 big tomatoes ripening on my counter, so will slice one for the meal. I made a pumpkin pie last night (my first of the year) and have my bowl and beaters chilling to make whipped cream.

My daughter is coming for lunch and pork roast and pumpkin pie are her favorites. There will be enough left for her to take home leftovers and enough meat left for me to make us some pork tacos later on in the week.

[Aerows]

4. Oh man, that sounds awesome!

I love celery and onions and pork roast, but have never considered putting diced turnips in with it. I love turnip greens, obviously, but I would imagine that your gravy comes out absolutely sumptuous! And green beans. Yum, yum.

If I hadn't have already made my Shepherd's pie (which is delicious) I'd be asking for directions and what time dinner was !

[Aerows]

3. Shepherd's Pie

I wanted something hearty, and I had a bunch of potatoes and carrots that I needed to use.

[Galileo126]

5. Spare ribs

I forgot I had about 1/4-rack of spare ribs in the fridge, so I'm having that. (I was gonna grill some chicken, but - maybe tomorrow).

And mac n' cheese w/ broccoli from the oven.

[fizzgig]

6. how'd the mac turn out?

[Galileo126]

13. Good! Except for one thing...

Since I live alone, I 1/2'd the recipe. I based everything on using a 1/2 lb of mac.

Instead, I ended up having a brain fade and used a whole lb of mac, which meant there wasn't enough sauce for the batch. It was tasty, but the pasta ended up soaking in all the sauce.

Total moment of derp. Live and learn!

[fizzgig]

14. whoops!

i've done so many things like that in the kitchen

[littlewolf]

7. Cheese Ravioli and Garlic knots. :D

[fizzgig]

8. i'm on the train back to denver

had a late lunch and i am stuffed. i'll eat the last chunk of bread and manchego later tonight. mom sent me with some local orchard apples, so maybe i'll have one of those with the chocolate-hazelnut butter in my bag.

for now it's just an outrageously expensive pbr in the observation car.

[Worried senior]

9. Sounds like

you had a great trip and visit with your mother.

[fizzgig]

10. it was a lovely visit

always sad to leave her, but i'm ready to be home with the husband and kittehs.

[locks]

11. Good you can take the train

The Amtrak is a lovely ride from Glenwood. Drove there last week, went to the new hot springs, on over to Redstone and then the Betty Ford garden at Vail on the way back. Some beautiful golden aspen left and perfect weather.

Having homemade chicken pot pie for supper followed by vanilla ice cream topped with chocolate cookie crumbs and pecans.

[fizzgig]

12. i've enjoyed it

didn't bother to check airfare this time since it's always been 450-500 bucks, turns out there was a fare for 200 (paid 220 for the trains). i hate flying, so i am fine with missing that.

sounds like a lovely trip to take. i've lived in colorado my whole life but have never been to vail.

[grasswire]

16. I never thought of apple slices with Nutella

I can't eat it, but I know some teenagers who would love that.

[grasswire]

15. I always add chicken bouillon or Better Than Bouillon to chicken soups.

And parsley and onion for flavor.

I also have learned that grating a carrot into the stock toward the end of cooking time makes it more yellow and thus it will taste more chicken-y.

[NJCher]

17. thanks, grasswire!

I still have some left, so I think I'll put some of the leftover broth in the slow cooker with onions. Then just yesterday, I found a big parsley plant up in my garden, so I won't even have to go to the store for parsley.


Cher