- This topic has 90 replies, 20 voices, and was last updated 1 year, 4 months ago by
.
-
Posts
-
-
Back in the 90s, I was involved in a forum that had a thread about what everyone was having for dinner. I thought we might enjoy that and all get some ideas from one another.
Bonus points if your meal is frugal, home-raised, has local ingredients, or is cooked off the grid. But just plain delicious is good too!
So…what are you having for dinner tonight?
-
I have a veerrrryyyy inexpensive beef roast in the crockpot with a package of carnitas sauce that has somewhat exceeded its expiration date. Should still be tasty. We’ll have it with soft tortillas and guacamole. (I got some last-day-of-sale avocados last night.)
Guacamole:
- Mashed ripe avocado
- finely minced onion
- finely minced garlic
- salt and pepper to taste
- Cilantro to taste (I get the squeezy tube that you refrigerate when cilantro is out of season)
- finely minced jalapeno if you like it spicy
Some family members may prefer their guac toned down a little bit with sour cream.
-
We make gravy on Saturday mornings! (we cook at home every night, but we like to have this on weekends for breakfast. We usually put it on pancakes or biscuits)
Southern Country Gravy
Ingredients
1/2 cup vegetable oil (we use olive oil, it’s healthier)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk (we use almond milk)
1 lb cooked seasoned ground pork or beef (we used beef) Seasonings: salt, pepper.Directions:
– Heat the oil in a large skillet over medium heat.
– Whisk in the flour, salt and pepper until smooth.
– Cook and stir over medium heat until browned, about 10 minutes
– Whisk in milk so that no lumps form, and continue cooking and stirring until thickened.Put it on anything you like!
-
-
Tonight may be a fend for yourself. Tomorrow, Sunday, is my cooking day. Fried chicken, baked chicken, rice, gravy, at least 2 veggies, maybe a loaf of bread or some dinner rolls and whatever else I cook. My husband is between snacks for work but when he wants them I will make either cinnamon rolls, pound cake, muffins, or cupcakes, depending on what he is eating.
My daughter is living the vegetarian life now so she has her own mega veggie bean soup, that this week will be heated up to go with the rice, because I made a huge pot the other day.
-
Dinner was a big bowl of my vegetable soup with a scoop of cauliflower powder (I was trying to rice it, but I completely pulverized it into powder). The side dish was peeled, cubed and oven-roasted rutabaga. Rutabaga is a low-carb vegetable that tastes like potatoes. Tomorrow I am going to make fake potato pancakes with the cauliflower powder.
-
-
-
-
-
You can’t beat home canned convenience AR.
As it’s Sunday, we are having a roast, Lamb shoulder this week with roast potatoes, winter mash, Brussels Sprouts Yorkshire Pudding and lots of Gravy. I have some lovely sharp cooking apples that I will make a crumble with and serve with custard for dessert.
-
-
-
Tonight is a clean-out-the-freezer Shepherd’s Pie. Okay, if there are any British folks reading this, it’s cottage pie. 🙂
I’m using some ground beef, frozen veggies that are opened (before they get freezer burned) and topping it with frozen hash brown potatoes as opposed to the normal mashed potatoes. I’ll let you know how it turns out with that different topping.
-
Today will be a late lunch-early dinner meal as we have a work detail at the fire department. I have steak thawed, leftover macaroni and cheese, and green beans. There are salad greens to be used up as well with homemade dressing. I want to get out my cast iron cookbooks and look for something hearty since the weather has finally gotten cold.
-
2 pork chops, from one of my hogs from last year.
Thawed. Salt and pepper them. Let them sit in the fridge for a few hours.
Saffron risotto.
Made a maple syrup glaze that I bought from a local place last week. A cup of the syrup, a few tablespoons of white wine vinegar, and a few tablespoons of sherry. Heat and reduce down by half.
Sear the chops in a hot cast iron pan. I used a little bacon fat rather than butter or oil. The fat is from my own bacon. Get a good crust on each side of the chops, remove from heat and cover to let them finish cooking in the pan.
Plate them up, pour a little of the syrup reduction on top, a big ol spoon full of risotto and serve.
It was great!
-
I am making a big batch of chili. I like my chili spicy. This summer my pepper did great, so froze a few. I put in six varieties. The house smells good. I will have a lot left to freeze for later.
I am also making some bread in my newly acquired thrift store find, a bread maker.
I will have to try Crow Bar’s maple glaze pork chops this week. I am getting better with cast iron cooking. I need to clean and season my cookware. One if my friends gave me 8 pieces if cast iron; unfortunately, all we’re a little rusty. I have only revived one skillet.
-
Me and the boys will be eating some chicken I cooked last night with gravy and carrots. My daughter will be having more of her veggie bean soup and my husband, no clue there, depends on what he feels like eating.
I’ll be making some rice and we still have some bread left over from yesterday so we might have some of that too.
I swear I miss days when I could make one meal and everyone ate it! Food issues stink!
-
Total change of plans here. I make my own dog food from inexpensive cuts of grocery store meat that I purchase from the last-day-of-sale bin and throw right into the freezer. I pulled one of “their” roasts out of the freezer to cook in the crockpot for them and my goodness, that was a fine-looking piece of beef. So, sorry, poochies, that is human food.
Tonight’s menu is now pot roast, potatoes, and carrots. The doggos will be enjoying freezer-burned turkey burgers with their liver, rice, and spinach.
-
@Crowbar that sounds amazing. YUM, you are quite a chef
@Crazyme – I went through the vegetarian phase with one of my girls. It made life a lot easier when I did 2 things:
First, I found a crockpot that had two sides. I could make veggie chili on one side and meat chili on the other. All the prep was the same so this was easy.
Secondly, I made the main part of a meal and the meat part separately. So if we were having spaghetti, I made a vegetarian marinara in one pot and I baked the meatballs in the oven. Dinner was served family style, so people just grabbed scoops of what they wanted and filled their plates. Same with tacos – I’d make all the fillings and have the option of refried beans and beef. You get the idea. 🙂 It’s FAR easier to figure out a vegetarian option for the same meal.
-
-
@Daisy I am in the habit of making different variations of the same meal from my allergies to nightshades. I love to make soup and since I can’t eat a large portion of what I cook with I get things started to a certain point then I split the food up. My daughter has food issues for miles and for years she could barely handle water, now she wants soup and only soup. I excel at making a loaded soup, so she gets soup 🙂
-
Tonight me and my boys will finish off some chicken I made Sunday. I am going to have to doctor it up and add a bit more to it so it might be a casserole, pot pie or something else. I’ll know by 5pm what it will be 🙂 . My daughter will eat her regular soup and my husband will have sausage and onions he cooked with some rice and chicken.
-
Last night was Japanese. Oyako Don, or chicken and rice egg bowl.
If you have the Dashi stock pre-made, it is really easy. Dashi stock is a fish stock. If you have ever had miso soup, it is the base stock for the miso.
Make rice.
Mix dashi with a few tablespoons of soy, and mirin, a little sugar. Mix till the sugar dissolves.
Beat 2 eggs in a bowl.
Sautee up some chicken cut up into bite sized pieces, in sesame seed oil. Once cooked through, should only take about 10 minutes, add the dashi mix, and stir. Once the chicken and dashi come back up to a simmer, in a thin stream, add the egg. Top with thinly sliced green onions. Cover and gently shake the pan a few times to mix everything.
In bowls, spoon in generous helpings of rice. Then spoon the chicken, dashi, egg over top and serve.
-
-
@Loving Life,
We get “food bored,” so we bust out the cook books and find stuff that is off the wall or totally different. But with a plethora of cook books ranging from Japanese, to Chinese, to German, Italian, more than a few French cook books, Mexican, Nordic, 2 cast iron cook books and my personal favorite, Mary and Vincent Price’s A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World’s Foremost Restaurants Adapted for the American Kitchen.
I highly recommend that one.
With all those, we rarely get bored.
-
Locally there is a dinner club for people every 2nd week at someone house, you bring your own drinks food is provided unless your turn then you cook, about 12 people on and off makes for an interesting evening.
Last cook was our new doctor he is migrant from Iraq. . Was a long time since I have had that good a Persian food. When it is my turn I use my parents place in town as I don’t have people over lol.
-
-
-
-
-
Last night’s blackened chicken with home made caesar dressing turned out awesome. You guys are inspiring me.
@Crow Bar, my mother loved Vincent Price. As a small child, I remember her watching a cooking show with Price and his wife. I have put that cook book on my list to look for at the thrift store. If I can’t find it by Thanksgiving, I will put it on my Xmas wish list.
Inspired by Daisy’s post, I looked in the refrigerator and freezer. I am making an Italian dish, rigatoni smothered with sausage and peppers in my own spicy red sauce. The key is the homemade sausage (sold by one of my neighbors).
-
Tonight is clean the fridge night.
-
-
-
-
-
Why was it just “okay?” What could you do different next time to make it better?
-
@Crowbar – BUTTER. 🙂 I did a clean-out-the-freezer concoction and used some cut up diced hashbrowns for the top instead of mashed potatoes. I didn’t add any fat to them and thus they didn’t brown up at all in the oven. It was edible, just not delicious. So, next time I can either
- go back to mashed potatoes
- toss them in some melted butter before topping them pie
- broil for a few minutes at the end
I’ve made a nice cream of mushroom soup that I’m going to stir the remainder of the shepherd’s pie into for a creamy hamburger vegetable stew for dinner tonight.
-
Tonight is insalata caprese. I am using what is probably the last of the fresh organic tomatoes and salad greens from my local farm share. The key is using a very high quality olive oil and balsamic vinegar.
Olive oils and vinegars are one of my splurges. I have over 20 different vinegars that I use to make my own salad dressings.
-
Double dumplings.
Make croûtons.
Make a batch of mashed potatoes. Dont add anything. Straight spuds.
Take a raw potato, grated it on a large hole grater. Take the grated potato, and squeeze as much moisture out you can, over a bowl to catch the water. Let the potato water rest to separate the starch from the water. Carefully strain off the water, saving the starch. Mix the grated potato and the starch in with the mashed potatoes.
With wet hands, form a small ball of potatoes, place a crouton in the middle and close the rest of the potato around the crouton. Place on parchment paper. Once all the dumplings are made, put them in a fridge for 30 or so minutes.
Now, the book said to cook them in simmering water. Nah! I fried them till they got good and brown on the outside.
Meanwhile, I took a cheap cut of meat, seasoned it, seared it on all sides. Set the meat aside in a bowl. Deglazed the pan, added some beef stock, put the meat back in, and let braise over low heat. Once done to my liking, medium rare, removed the meat and kept warm in oven. Turn up the heat and reduce the stock liquid to about half.
Made a bechamel in another pan. Added it to the reduced stock to create a thick gravy.
Serve meat and potato dumplings with gravy.
-
-
-
Double dumplings sounds amazing, @crowbar
Tonight, we’re having roasted chicken and veggies. I have rutabagas, parsnips, carrots, and potatoes that I’ll throw in – long spears that make them sort of like oven “fries.” My daughter dips these in ranch dressing. Garlic green beans along with it.
-
Experiments!
1st – Hard boiled eggs with a little mustard, Worcester sauce, and chopped cappers. Half were topped with my own beat cured salmon. The other half with sour cream and a little caviar. They were great!
2nd – hummus, lamb, pine nut dip. Was great!
3rd – a German cream cheese dip. It was ok.
4th – wilted spinach with shallots and a little bit of lemon, butter poached sea scallops, topped with my own brown sugar cured pork, cut thin, fried, chopped and sprinkle over the scallops and spinach. It was fantastic!
Going to take some of these to Thanksgiving and Friendsgiving.
-
Last night we had bone-in ribeye and a tossed salad with homemade balsamic vinegar and mustard dressing. I found a deal at Kroger’s where ribeye were marked down to half-price. Bought all of them!
Kosher salt and fresh ground black pepper on both sides of the ribeye. Then both sides are brushed with Red Boat fish sauce. I let it sit all day in a freezer bag in the frig and remove it in time for it to reach room temp. prior to grilling. Toss it on a 500 degree gas grill, one minute on each side. My wife and I usually split one steak. It was an awesome meal!
-
-
-
-
<p style=”text-align: left;”>@Crow Bar. I will be enjoying the oysters raw with various sauces. What is on your dinner menu?</p>
<p style=”text-align: left;”>@Daisy Feel better. With all my travelling, I was lucky to only experience food poisoning three times. The third time for me, i had it bad along with half of my aircrew. We got it from a military chow hall! I ended up having to get an IV, so be careful and push the liquids.</p>
-
-
Hope you feel better.
I find my stomach will be off the next day after eating fast food. I try to keep it down to a few times a year. But every once in awhile, fast food sounds good!
-
-
Tonight we are having chicken quarters seasoned with kosher salt, fresh ground black pepper, sage, organic garlic power, Spanish paprika, and…… fish sauce. Placed in a baking dish at 375 degrees until internal temp reaches 160, then crisped beneath the broiler. Organic collard greens with onions and bacon cooked in the Instant Pot on high for 30 minutes, and a pot of organic turnips. Oh, and an icy bottle of Stone’s Delicious IPA….. or three!
-
-
-
Baking a few homemade pies tonight: Sweet potato, pumpkin and caramel apple. Making some homemade whipped topping (from almond milk, not regular) as well. Tomorrow is for potatoes, green bean casserole, 2 large stuffed chickens (there’s a turkey salmonella outbreak going on so we weren’t willing to risk it with buying a Jenny-O turkey this year), and some more side dishes as well!
-
Daisy, adding some basil to the pasta will definitely help your stomach. That’s what I do. It also helps migraines.
-
-
Mustard chicken!
Take Dijon and stone ground mustard, mix with salt, pepper and paprika. Then smear and smear well all over chicken legs, even up under the skin! Let that sit for an hour.
Meanwhile in a skillet large enough to accommodate the chicken legs (2 in my case), fry up some bacon till just beginning to crisp. Remove and place on paper towels. Once cool enough to handle, chop into large pieces.
With the remaining bacon grease, fry up chopped onion till soft and translucent, bout 5 minutes. Add thyme, and stir well for a few minutes. Then using a rubber spatula, remove all of the onions and as much thyme as you can, saving them in a large bowl.
Add some olive oil. Add the chicken (save any of the mustard mix and add that to the onions) and brown each side over medium-high heat. Slightly more than golden brown as you want the fond that develops. Once each side is browned, remove the chicken and put the chicken in the same bowl as the onions and thyme. Add a splash of white wine to deglaze the pan, scraping up the brown bits or fond off the bottom.
Return the chicken, onions, thyme, any of the remaining mustard mix and the bacon to the pan. Cover and cook for 15-20 minutes over low heat. Check for doneness. When done, add a little more mustard, and sour cream and mix to form a sauce. If you feel you need more mustard or sour cream add more. If you feel the sauce is too thick, add a little warm water.
-
I am definitely going to have try that mustard chicken recipe.
I made chicken noodle soup from scratch. For dinner, I am making sesame beef bowls with snap peas and spinach with a side of spicy kimchi. When I was in Philadelphia, I made kimchi. I have some left.
I was at the local small veggie market and he had just a bit of spinach left from the greenhouse. The beef is from my neighbor. I so enjoy knowing the exact source of my food.
I am winging the recipe and will see what I need to add in the way of spices to make it a tad spicy. I have fresh ginger and am thinking a sweet hoison sauce to compliment the kimchi.
-
<p style=”text-align: left;”>I am definitely going to have try that mustard chicken recipe.</p>
I made chicken noodle soup from scratch. For dinner, I am making sesame beef bowls with snap peas and spinach with a side of spicy kimchi. When I was in Philadelphia, I made kimchi. I have some left.I was at the local small veggie market and he had just a bit of spinach left from the greenhouse. The beef is from my neighbor. I so enjoy knowing the exact source of my food.
I am winging the recipe and will see what I need to add in the way of spices to make it a tad spicy. I have fresh ginger and am thinking a sweet hoison sauce to compliment the kimchi.
-
Gyozas.
This is the lesser know Japanese version of the Chinese Pot-stickers. If you have ever been to an American Chinese carry out and had those pot-stickers, ever wonder why they all taste the same from one side of the country to the other? Kinda like all the egg rolls seem to be the same?
Anyways, boil water, add it to all purpose flour (note: I need to try it sometime with bread flour). Using a wooden spoon, mix well into a ball. Once cool enough to mix by hand, do so until you get a smooth elastic ball. Cover and put in the fridge for an hour.
For the mixture.
Fatty pork should, ran through the fine die on a meat grinder. Add ginger, black pepper, a little sesame oil, finely chopped onion, cabbage, for the basic. I will add a little cumin, hot chili oil or diced hot peppers. Let this mix sit for an hour or over night.
Roll out the dough into a thin sheet. Use something to cut out rounds. I use a high-ball glass. It fits the dumpling press. I use a dumpling press. Goes faster. Add just enough of the pork mix to fit in the middle of the round, and press shut. Use too much mix, and the dough will not seal around the edges. Put onto parchment paper, and crank out as many as you can till you are out of the pork mix. Put them in the fridge for 30 minutes.
In a heavy cast iron pan, add veggie oil enough to coat the bottom. Over med-high heat, heat the oil till it simmers. Add the dumplings to the pan, but dont crowd them. Add enough water to come half way up the sides of the dumplings. Then cover and turn up the heat to high for about 5 to 6 minutes. This process will cook the meat safely. Remove the cover and turn down to medium heat. When most of the water has boiled off, remove the dumplings. They should be well browned on the bottom side. Add a little more oil, and the next batch of dumplings. Repeat.
For sauce, mix soy sauce, a little hot mustard, and chives or green onion with a few drops of sesame oil. For a variation, add ponzu, and sake.
-
-
-
Chicken Breast and pilaf tonight. Seeing how well it will cook in the sun oven today. First winter try of the sun oven. Ours is a basic reflective oven not the enclosed kind so will wrap the roasting pan in plastic. Although the temp should be a high of 37 today the wind chill has it i the 20’s but it is sunny, just a shorter winter sun to deal with. Also the chicken is starting out frozen so I want to see if it will cook all the way.
-
-
-
-
Pizza crust brie fondue with roasted potatoes.
Make pizza crust. Roll out into 2 thin sheets.
Pre-heat oven to 300 degrees.
Take 2, 3 or even 4 wheels of brie. For the bottom wheel, cut off one side of the rind. For the next wheels, cut off both sides of the rind. Stack the brie, with the bottom wheel with the rind still on as the bottom.
Wrap all the wheels in the first sheet of pizza crust covering the wheels completely. Then wrap again with the 2nd sheet encasing the 1st sheet completely. Place in the middle of a oven proof casserole dish.
Wash small fingerling potatoes or similar potatoes. Cut in half or quarters. You want bite size. Put into a bowl, and add enough olive oil to coat. Add black pepper, salt to taste. Add herbs if you like. Mix well. Pour the potatoes around the pizza crust covered brie.
Insert into oven for 60 minutes.
After 60 minutes, remove and let cool slightly. Using the 2 sheets of pizza crust, hopefully you will not have a “blow out” where the cheese leaked through the crusts. After cool enough, cut off the very top of the crust to access the fondue underneath.
Dip potatoes in the cheese along with other goodies, like fruit, other veggies.
IF you have a “blow out,” like I did yesterday, the wall of the crust where the “blow out” occurred will be very weak and make cutting off the top difficult. Take two forks, stab the center of the top, and pull apart.
Enjoy!
-
-
-
-
-
-
Yesterday was a clean out the refrigerator day. For a late lunch, I made a great salad with avacados, cucumbers, numerous veggies, and lots of greens with homemade dressing. For dinner, I made a pasta dish with a homemade red gravy/sauce with various sausage, veggies etc. (In the Philadelphia area, the red sauce with meat is called gravy).
-
-
-
Daisy,
When I moved into the Philadelphia PA region, I received an education on red/white sauce and gravy. Sauce is no meat. Gravy is with meat. All I know is that Philadelphia has some of the best sauces and gravies I have ever tasted. I mastered the art of the sauce and the gravy from a small Italian woman who spoke minimal English.
-
Nice! I think a foodie trip to Philly is in order.
Xant – that pan sounds wonderful. Is it at all like a tortilla press?
-
-
Today I made spelt pizza crust and made more work of the pizza sauce. I took 3/4 litre of tomato juice put in some dehydrated bell peppers and tomato’s to give it more flavour and thicken the sauce.
I bought extra mozzarella cheese which was on sale. Put them in a jar with oil fresh herbs and garlic to marinate. I will use these on the pizza tonight.
-
Yes, a foodie trip to Philly us well worth it. When I move full time to NY, I will miss the great food in Philly.
Last night, I made an awesome salad (leftovers greens that needed to be consumed) with pan seared Wild Caught Sockeye Salmon with a miso ginger vinagrette.
Tonight, I am making Mamas chicken picatta with cappellini. It’s sounds simple, but it is ALL in the ingredients and the timing. Mama (my almost Italian grandmother) taught me how to make it.
PS @crow bar. I love the price book and it’s costs, especially “you can serve a good wine at home for as little as $1.50 or $2.00 a bottle”. Lol!!
-
Xant, it looks like it might make a thicker tortilla than mine. I have this one: https://amzn.to/2VgmPS1 It’s cast iron and for pressing only, not cooking. Does yours cook the tortilla as well as pressing it?
-
@daisy we talk about two different tortillas. I find that also very confusing😬 I meant the Spanish tortilla de Patatas. Like this: https://www.thespruceeats.com/spanish-omelet-tortilla-espanola-3083734
as far as I know you can use the recipe and throw in all kind if leftovers like sausage, fish meat vegetables etc.
It is served a lot of times as a tapas. I use it a lot.
Your press is very hard to find overhere. So when I make flour tortillas I just roll them out on the counter. Not as nice as tot press though!
-
-
-
-
Yesterday, I splurged!
Shrimp and sea scallops were on sale.
Shrimp (about a pound): over medium heat equal two tablespoons of olive oil and two tablespoons butter in a pan. Add minced garlic (3-4 medium sized cloves), red pepper flakes, sweet paprika and heat through till fragrant, a minute or two.
Turn up the heat to high, add shrimp, about two tablespoons of dry sherry, about two tablespoons of fresh lemon juice, chopped green onion.
Cook till the shrimp just begin to curl into a “C”. Over cooked shrimp will form a “O.”
Serve with fresh chopped parsley and bread to mop up the juices!
-
Sea Scallops.
Take a rutabaga, peal off the exterior wax and skin. Chop into about one inch to one and a half inch pieces. Place in a bowl, add salt and pepper, and coat with olive oil, shake to coat all the rutabaga.
Heat oven to 400 degrees. Arrange rutabaga in a single layer on a heavy baking sheet or cast iron pan. Roast for 30 minutes (may vary depending on one’s oven), turning every 10 mintues. Should be a light golden brown.
Meanwhile, cook one or two potatoes. You want about a 80% to 20% rutabaga to potato mix. Drain well. Mix and mash with the rutabaga, add some butter and a little milk to make smooth. You can leave those out if you wish if you want the mix to be more chunky. Keep warm.
In a large pan, over medium heat about a tablespoon of butter till melted and just beginning to bubble. Add a big old handfull of spanich and wilt. Keep warm.
Wipe out the pan, add olive oil and heat till the oil is shimmering but not smoking. Add scallops in single layer, and give the pan a brief shake. Let the scallops cook till browned, then turn and do the same to the otherside.
Serve: Plate up a mound of the rutabaga potato mix, top with some wilted spanich, and then the scallops on top of all of it. Sprinkle with a little sweet paprika.
-
My grandson called the other day and wanted to know if we had any food in the house. He was hungry and his mom won’t cook. The kids are grown. with him, the youngest at 17 years old. He is a funny one. Told him he knows we do and what does he want to eat. Which I knew what he wanted. So last night he came over for a fish dinner. Being winter time it is hard to get fresh fish, so had to go with frozen from freezer. We made hushpuppies, fries, baked beans that I want to start canning my own. I make my own baked beans, but only for a meal at a time. I want to try to can them. Never did that before. And mac & cheese. These grandkids are picky eaters and that is why my daughter hates to cook for them. Her husband is also a picky eater. They hate veggies but will eat some raw ones. I have never had a problem as I just fix what they like. Yes I spoil them rotten. He came over and ate double portions like he hadn’t eaten in a month. Poor child. We enjoyed having him over for dinner. He is a senior and will be graduating in June. Then going to school for business and cyber security. He is going to remain in this area for school he said. His middle sister is in college now going on 5 years. She is going for CSI. After this year she starts medical school. The oldest is married and training dogs for service as well as police dogs. Her husband is in Navy works at naval hospital studying to be a doctor. So the youngest still comes over a lot and sometimes spends weekends with us. Sad that all the grandkids are growing up so fast.
Anyway, cooking chicken tonight from my canned goods. Green beans, squash and potatoes all from what I have canned from the garden. Going to make chicken gravy from scratch as most of what I cook has mostly been scratch cooking. Being diabetics, I don’t do rolls for dinner every time. So no rolls tonight after last nights fish dinner.
-
@crowbar. Thanks for the recipe. I love seafood.
Last night, on the menu was sesame-crusted salmon with scallions and a warm carrot salad with pears and a mixed green salad with miso dressing. Easy to make and fairly healthy.
Yesterday, I went to the grocery store and the salmon looked so good. I had to buy some.
Carrots. Heat oven to 425. I like the big organic carrots for this dish. Scrub the carrots and trim ends. Cut carrots on the diagonal into 1/4 in slices. On sheet pan, drizzle carrots with olive oil, season with salt and pepper and toss to coat. Spread in even layer and roast, stirring/turning once hafway through. Cook until carmelizad and just tender, about 18-20 minutes.
While cooking, core Asian pear. After carrots finish, toss pear and carrots together in bowl. Ready to serve.Ginger-scallion sauce. Trim root ends from scallions. Think slice. Grate/peel and finely chopped ginger for about 2 tsp. In a small heatproof bowl, stir together scallions and ginger, add 2 tbsp of warmed oil (I have a flavored olive oil).
Salmon. Pat dry. Whisk one egg in shallow pan. Spread a seasame seed (black and white) blend on a plate. Drio salmon in egg mixture then gently press into sesame seeds, both sides.
Cook to desired doneness. About 4 minutes per side. Once salmon is finished drizzle with ginger-scallion sauce!Very yummy. I served with a glass of Pinot noir.
-
I have plan to cook Baked Cauliflower Buffalo Bites today))
My Family like this recipe))
-
- You must be logged in to reply to this topic.