Bob
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Post by Bob on Dec 23, 2011 17:03:02 GMT -5
I, due to circumstances, am doing all the cooking at my house. Cooking isn't really hard but planning a menu, building a meal based on what I have on hand etc is not so easy.
if those of us that do the cooking were to share dinner/lunch whatever we might be able to help each other out.
To start, today I wanted something light since we'll be stuffing ourselves over the next two days.
mixed up some tuna salad (tuna, mayo, sweet pickle relish) deviled some eggs served the tuna inside a hollowed out tomato with crackers.
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TNBear
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Post by TNBear on Dec 23, 2011 20:55:59 GMT -5
Sounds great, although I tend to be a bit suspicious of tomatos this time of year. Probably the best tuna salad I have ever had was in Mexico a few years ago. It was served in a poblano chile which had been steamed and cooled. Pretty much the best chile relleno(stuffed) I expect to have in this life.
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Bob
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Post by Bob on Dec 23, 2011 22:59:42 GMT -5
They were not great tomatoes, but were acceptable. from a roadside stand on shallowford rd. near the ridge.
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Bob
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Post by Bob on Dec 27, 2011 0:20:47 GMT -5
Tonight was "clean out the fridge" night. Karen had home-made chicken noodle soup (with several rice and vegetable items added) and I finished off the gumbo which was a bit spicy for her.
Tomorrow we'll have Christmas leftover dinner thanks to my mom.
Then... I'll have to actually cook something.
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Post by Gary on Dec 27, 2011 6:06:55 GMT -5
I get nearly all my produce from Linda's Produce on Ringgold Road near the Tunnels. Good quality, good variety, all of it from within the six-state region, and priced affordably.
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Babs
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Post by Babs on Dec 27, 2011 14:12:05 GMT -5
Tonight, for a late dinner, we will be having some cracked wheat crackers. Felix may have some cranberry cheese or swiss, and I will have a slice of the fat free variety. Complete with a glass or 3 of Shiraz for him and boxed chardonay for me. Bon Appetite!
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Post by Justin Thyme on Dec 27, 2011 14:36:13 GMT -5
I always keep pasta and tomato sauce in the cupboard. I can always scrounge up a fantastic meal with those two base ingredients. Tonight, though, its Christmas leftovers.
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Bob
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Post by Bob on Dec 27, 2011 16:50:42 GMT -5
I always keep pasta and tomato sauce in the cupboard. I can always scrounge up a fantastic meal with those two base ingredients. Tonight, though, its Christmas leftovers. same reason I keep zatoran's jumbolia (sp) and extra cans of pintos.
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JC
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Post by JC on Dec 27, 2011 17:44:38 GMT -5
Spanish rice (from scratch not a box) and some leftover smoked ham.
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TNBear
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Post by TNBear on Dec 27, 2011 20:24:36 GMT -5
Ran out of leftovers so we had some chicken thighs sauteed with red peppers and mushrooms with a bit of white wine tossed in. Veg were butternut squash steamed and sauteed with apple cider and cinnamon, and plain old broccoli. Yes, she does cook like this most nights, I stay out of the way and enjoy.
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Bob
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Post by Bob on Dec 27, 2011 23:12:18 GMT -5
Ran out of leftovers so we had some chicken thighs sauteed with red peppers and mushrooms with a bit of white wine tossed in. Veg were butternut squash steamed and sauteed with apple cider and cinnamon, and plain old broccoli. Yes, she does cook like this most nights, I stay out of the way and enjoy. that sounds definitively worth trying.
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TNBear
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Post by TNBear on Dec 28, 2011 21:11:33 GMT -5
The only thing we had to purchase was the chicken, and there is enough left for two lunches.
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Bob
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Post by Bob on Dec 28, 2011 23:56:44 GMT -5
Today we finished the christmas leftovers from my mom.
I'm in the mood for Cajun food.... guess I'll do inventory and hit the net tomorrow.
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Bob
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Post by Bob on Dec 29, 2011 18:03:07 GMT -5
Thursday was a stressful day at my house...
can of peas + can of corn + can of creme of celery soup with some spices == vegetables.
hamburger helper to cover main dish.
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Bob
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Post by Bob on Dec 30, 2011 19:20:26 GMT -5
Today we spent most of the day at the Dr office then bought some groceries. BiLo deli food didn't suck so we had late "diner lunch"
I purchased two "stuffed chicken breasts" from publix's ready to cook fresh meat selection. Has anybody tried it?
$8 for two chicken breasts was a bit high but considering all I have to do is bake them and warm up some kind of vegetable it might be worth it.
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Bob
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Post by Bob on Dec 31, 2011 23:23:35 GMT -5
Today we had company, my sister. So I tried a little harder.
My sister and I had the stuffed chicken i got at Publix and it was good. I broiled a salmon steak (oregano, garlic, onion powder and pepper rub)
Asparagus casserole and country green beans.
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Bob
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Post by Bob on Jan 1, 2012 20:54:39 GMT -5
We ate at my moms today, didn't have to cook.
grilled cheese with tomato and left over asparagus casserole for dinner.
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JC
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Post by JC on Jan 1, 2012 21:30:03 GMT -5
Black eyed beans, beef and cabbage, fried taters, pasta salad and dirt pie
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Bob
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Post by Bob on Jan 2, 2012 1:13:34 GMT -5
Black eyed beans, beef and cabbage, fried taters, pasta salad and dirt pie sounds good. What's dirt pie?
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Post by Justin Thyme on Jan 2, 2012 10:17:04 GMT -5
Here's what you need: - 1/4 cup of dark soy sauce
- 1/4 cup of sake
- 3T brown sugar
- 1t grated ginger
- 1/2 lb chicken breast cut into bite size pieces
- 1 medium white onion quartered
- 1 green bell pepper sliced
- 1 cup sliced mushrooms
- 1t sesame oil
- 2 cups steamed white rice
Here's what you do is: Combine the brown sugar, sake and soy sauce in a sauce pan over medium heat and stir until the brown sugar is dissolved. Stir in grated ginger and set aside. Place the chicken in a freezer bag and add half of the sauce to the bag as a marinade. Marinade chicken for about 15 minutes. Place a wok over high heat and add sesame oil. Add chicken and marinade to the wok and stir fry until almost done. Move chicken to the sides of the wok and add onions, green peppers and mushrooms. Stir fry vegetables until onions are translucent. Add rest of sauce and mix the chicken in with the vegetables. Continue cooking until chicken is cooked through. Serve with rice. A recipe is basically just an idea. Ingredients aren't set in stone. The above sauce is just a basic recipe for a teriyaki sauce. Some folks add garlic, some use mirin instead of the sake and sugar. Basically teriyaki sauce is just a sweetened soy sauce. If you don't have chicken use beef, shrimp or anything else instead. Don't have the green pepper? Try zucchini or cabbage. Sometimes I add sesame seeds as a garnish. Toast them first.
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Post by LimitedRecourse on Jan 2, 2012 10:56:08 GMT -5
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JC
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Post by JC on Jan 2, 2012 12:38:26 GMT -5
Black eyed beans, beef and cabbage, fried taters, pasta salad and dirt pie sounds good. What's dirt pie? www.cooks.com/rec/view/0,1613,140184-242196,00.html ... hold the gummy worms I use a can of Mexican salsa (Rotel). It has all of that stuff already in it. Toast rice and cover with chicken stock. Add onion, garlic, chili and cayenne powders, the salsa and a hand full of pulled chicken. Sometimes I'll add some green chili salsa.
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Bob
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Post by Bob on Jan 3, 2012 22:02:47 GMT -5
sounds good. tonight I started with zatarans jambalaya, made according to box then added a cup of chicken broth, about a pound of boneless chicken thighs, grilled and cut into 1/2 inch pieces two cans of pintos a half cup of rice and a cup of water. (and some garlic and pepper) let it simmer until the rice was done.
I put cajun seasoning on mine, Karen doesn't like hers that "hot".
("hot" being a relative term depending on the person [grin])
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Post by Gary on Jan 3, 2012 22:08:03 GMT -5
Tonight I made whole grain four cheese tortellini in a marinara sauce topped with mozzarella and a side of French cut green beans. Nice and healthy. And then, of course, I had half a pint of Ben & Jerry's for desert.
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JC
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Post by JC on Jan 3, 2012 23:29:23 GMT -5
Tonight I made whole grain four cheese tortellini in a marinara sauce topped with mozzarella and a side of French cut green beans. Nice and healthy. And then, of course, I had half a pint of Ben & Jerry's for desert. Homemade sauce? Tonight was a sandwich and pasta salad. Cooked noodles with raw carrots, cucumber, green and black olives, broccoli, onion, can of diced tomatoes in EVOO and pepper (I think that was the can I used), bacon bits and dressed with real EVOO mayo and ranch.
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Tookie
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Post by Tookie on Jan 4, 2012 1:49:00 GMT -5
I finished off the last of the turnip greens, black eyed peas, ham, and Mexican cornbread.
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Post by Gary on Jan 4, 2012 8:26:27 GMT -5
Canned sauces are of the devil.
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Bob
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Post by Bob on Jan 4, 2012 21:09:34 GMT -5
Tried a new side dish, didn't really go with chicken salad and deviled eggs but made baked carrots and it was very good. One thing though, its more of a desert (like sweet potatoes) .
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JC
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Post by JC on Jan 15, 2012 17:48:10 GMT -5
Chopstick casserole; 2 cans cream of mushroom, 2 cans tuna, 2 bags of chow mein noodles, onion, bell pepper, garlic.
Desert is gonna be Oreo cheesecake bites; Separate Oreo, remove cream filling, add no bake cheesecake filling, sandwich top back on, dip cookie in chocolate (I'm using Heath bar ice cream topping), chill overnight to allow cookies to become soft.
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Post by Justin Thyme on Jan 15, 2012 17:56:23 GMT -5
Rosemary Salmon with Almonds
Ingredients 1 – 1½ lbs Fresh Salmon fillet 2 Tbsp Olive Oil 1 tsp fresh lemon juice 2 Tbsp Fresh Rosemary, chopped 1 Tbsp Ground Black Pepper 1 Tbsp Kosher Salt 1/4 Cup Slivered Almonds Non-Stick Cooking Spray
Instructions Preheat the overn to 450°F. Spray a cookie sheet with the non-stick cooking spray and place the salmon fillet skin side down on the tray. Combine remaining ingredients, except for the almonds, in a bowl and then spread evenly over the fillet. Sprinkle almonds evenly over the fillet.
Bake the salmon about 15 minutes or until the color turns from translucent to opaque and fish just begins to flake with a fork. Do not over cook.
Cut the fillet into portions down to the skin. Lift the fish from the skin with a spatula; remove to a plate. Serve this stuff immediately.
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