What are you having for dinner? AGAIN!
I am about to put chicken with Greek olives into the slow cooker. It may be supper tonight or tomorrow, depending on how my day goes. The package of chicken thighs contained 6, so 4 go to the slow cooker and I will poach and freeze the other two for use in future recipes.
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I am making roast vegetables and leftover roast turkey with mashed potatoes. 
Pizza! (not a shop. trying a new-to-here place.)
My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a chilly Christmas morning. (Mary Quant)
Fried chicken, mac n cheese, and salad.
Chicken quesadilla
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
I made meatballs and sauce with fresh basil I grew. I have more basil seedlings going right now...with bowtie pasta and parm cheese!
I am on the road. Having Chinese delivered: hot and sour soup, egg rolls, steamed dumplings
Based in MD, near DC
Shopping from the Carolinas to New York
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Shopping from the Carolinas to New York
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Leftovers! (so I can clean the 'fridge and feed it some new, fresh food)
My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a chilly Christmas morning. (Mary Quant)
Roasted chicken, mac n cheese, and apple pie.
pork chop, mashed potato, green veg TBD
Based in MD, near DC
Shopping from the Carolinas to New York
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Shopping from the Carolinas to New York
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I loved the flavor of the crock pot chicken and olives, so I wanted to make a salad version without the chicken. My job orders out almost every day, so there is no need for me to make big dishes for the week.
My brief search led me to a puttanesca salad on the Food TV site: tomatoes, onions, capers, olives, anchovies, garlic, parsley, oil and basil. I added pasta and carrots.
The salad was very flavorful, but my breath was beyond intense!
My brief search led me to a puttanesca salad on the Food TV site: tomatoes, onions, capers, olives, anchovies, garlic, parsley, oil and basil. I added pasta and carrots.
The salad was very flavorful, but my breath was beyond intense!
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
I have a whole roasting chicken and today may be the day that I try a recipe for making "rotisserie" chicken in the oven. If not today, at least I will season it and let it "marinate" until tomorrow.
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
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Shopping from the Carolinas to New York
Have video cam; will travel
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Chicken! Baking it with herbs. If we had been clever, we would have crushed and bottled Mom's 'herbs for chicken' and called it a rub. Alas. But we enjoy this yummy stuff while someone else gets money for the same general concept, if not for the same combination of flavors.
My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a chilly Christmas morning. (Mary Quant)
That "rotisserie chicken was so good that I have posted the recipe in the area for recipes for the shutdown.
Tonight will be shrimp Alfredo and a green veg TBD.
Tonight will be shrimp Alfredo and a green veg TBD.
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
Poor customer service? Don't get mad; get video.
Shopping from the Carolinas to New York
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I was overly optimistic at the produce section of the Asian market last week and had a couple of pounds of Bok Choy that had to be used up (as well as a container of baby portabellas and some stale tortillas) from Aldi. I added onion/garlic/spices/enchilada sauce and turned it all into casserole big enough for both tonight and tomorrow night's dinner.
Happiness is not a goal; it is a by-product. Eleanor Roosevelt
Making pot roast with mushroom gravy in the slow cooker. Will have with mashed potatoes and steamed fresh carrots. There will be enough pot roast to freeze for a couple more meals.
I will have some of that rotisserie chicken in a lunch sandwich and freeze the lg/thigh portions.
I will have some of that rotisserie chicken in a lunch sandwich and freeze the lg/thigh portions.
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
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Shopping from the Carolinas to New York
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Finally made the chicken. I boiled it and then made each piece unique. So good!
My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a chilly Christmas morning. (Mary Quant)
Today's ingredients are black beans, sweet potatoes, and Shanghai bok choy (along with onion/garlic). Trying to decide what form they will take. Stuffed sweet potato with bok choy salad on the side? Sweet potato/black bean chili over bok choy? Or maybe curry instead of chili?
Happiness is not a goal; it is a by-product. Eleanor Roosevelt
I ended up reheating leftovers last night, so will have that pot roast dinner tonight. It is always even better the second day.
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I ended up chopping all the vegetables,roasted them in the oven, and mixing in the beans and some tahini-curry dressing. It was very good.
@KathyG wrote:
Today's ingredients are black beans, sweet potatoes, and Shanghai bok choy (along with onion/garlic). Trying to decide what form they will take. Stuffed sweet potato with bok choy salad on the side? Sweet potato/black bean chili over bok choy? Or maybe curry instead of chili?
Happiness is not a goal; it is a by-product. Eleanor Roosevelt
I have a chicken in the freezer taking up some much needed space. Also, it's been in there for close to a year. It's time to make a stock.
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
Homemade spring rolls with thai chili sauce (not homemade). The chef used up a lot of the veggies.
More pot roast and taters and carrots, and then I will freeze what is left of this batch.
last night was a bowl with couscous cooked in chicken broth,, some more of that roasted chicken, broccoli, chopped black olives and a little crumbled low fat feta. This remind me that I still have enough frozen cooked lamb to make up a similar bowl in a couple of days. Gotta love planned-overs in the last week of the month !
last night was a bowl with couscous cooked in chicken broth,, some more of that roasted chicken, broccoli, chopped black olives and a little crumbled low fat feta. This remind me that I still have enough frozen cooked lamb to make up a similar bowl in a couple of days. Gotta love planned-overs in the last week of the month !
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
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Shopping from the Carolinas to New York
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@walesmaven wrote:
This remind me that I still have enough frozen cooked lamb to make up a similar bowl in a couple of days.
That's funny. It reminds me of my mom. I don't think that anyone under 50 eats lamb anymore? (Unless you are from one of the countries that eat a lot of it - Australia, New Zealand, and Greece come to mind.) She used to roast it and have it with mint jelly.
Honny,
Why not roast the chicken (See recent recipe that yields very moist meat in the Recipes for the Shutdown) and then use the bones for stock? After all, the meat contributes little to stock-making whereas it will yield some to add to the eventual soup, sandwich makings, salad makings, grain bowl toppings, etc. For even richer stock, go to Giant and grab a package of chicken feet. That is what the Chinese favor for making rich chicken stock.
Why not roast the chicken (See recent recipe that yields very moist meat in the Recipes for the Shutdown) and then use the bones for stock? After all, the meat contributes little to stock-making whereas it will yield some to add to the eventual soup, sandwich makings, salad makings, grain bowl toppings, etc. For even richer stock, go to Giant and grab a package of chicken feet. That is what the Chinese favor for making rich chicken stock.
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
Poor customer service? Don't get mad; get video.
Shopping from the Carolinas to New York
Have video cam; will travel
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MMmmmm lamb stew. I slow cook it occasionally because my Grandma cooked it often. She was born 'Near Kiev' in Russia. Yes I am over 50. What about lamb chops? Does anyone eat them anymore?
Yes ! I also braise lamb shanks and then strip out the meat to use with couscous or yellow rice, adding olives and feta and broccoli to make one bowl meals.
Based in MD, near DC
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@Rho* wrote:
MMmmmm lamb stew. I slow cook it occasionally because my Grandma cooked it often. She was born 'Near Kiev' in Russia. Yes I am over 50. What about lamb chops? Does anyone eat them anymore?
Yes, but they are now called, “lamb lollipops.” I sometimes see them on menus in hipster places.
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