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What's for Dinner #328 - The It's Fall Edition!

I made one of the mish-moshiest of meals for tonight. I'll call it Leftover Soup.

Leftovers from the freezer:
> 2 cups of chopped dark turkey meat
> 2-1/2 cups of homemade chicken stock
> 1 cup of homemade turkey stock
> 1/2 cup of chickpeas
> 1/2 cup diced tomatoes

Leftovers from the fridge:
> Corn and peas

Non-leftovers:
> 1 large carrot, peeled and cut into carrot pennies
> 1/2 cup ditalini pasta
> 1 cup vegetable stock
> salt and pepper
> fine herbs blend

The stocks were heated; the ditalini was added and cooked for about 5 minutes. Added the carrots, the turkey, the corn/peas, and the chickpeas and diced tomatoes. Cooked/heated for another 10 minutes. Added the salt, pepper and fine herbs towards the end, and spooned it up. A crusty buttered roll alongside. And it is surprisingly good!

Protein. Carbs. Veggies. And space in my freezer. That works for me.

Oh yeah. There's wine. Tough day at work, and I expect the next couple of days to be the same. Criminal Minds season premiere on the tube. Shemar Moore will make everything ALLLLLLL better. :-)

What's for Dinner #328 - The It's Fall Edition!

And you do realize that I'm now singing the Beverly Hillbillies song in my head upon reading your CH name, right?

The lamb stew sounds wonderful! And welcome to WFD. :-)

about 7 hours ago
LindaWhit in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

Agree on the wine choices - very nice!

about 7 hours ago
LindaWhit in Home Cooking

Thanksgiving and Christmas in the US

As I noted above, many people without families nearby choose to donate their time and assistance to a soup kitchen or homeless shelter that is serving a Thanksgiving meal. Perhaps knowing you're helping someone else by paying a small but generous kindness to them can help you with being away from your family.

I do like FriedClamFanatic's idea of helping out at a Senior Center or Nursing Home. So many elderly don't have loved ones who come visit on holidays, so being there for them can help lift their spirits. And yours.

about 15 hours ago
LindaWhit in General Topics

Thanksgiving and Christmas in the US

Ohhhhhh! "Alice's Restaurant"! Yes, I always aim to find that playing on several radio stations on Thanksgiving. :-)

1 day ago
LindaWhit in General Topics

What's for Dinner #328 - The It's Fall Edition!

I slaved over this dinner tonight! :-)

"Steakhouse Steak Tips" from my local butcher - they say it had a lightly sweet Italian dressing marinade. I tasted it; VERY light - like almost nothing. So I augmented with some garlic powder, Bouquet Garni herb blend, Aleppo pepper, red wine vinegar, and a bit more oil. Pan-seared, into the convection oven to finish.

Sides - baked tater with chive butter and sour cream. Corn and peas.

So what cooking did I do? Well, all of that augmenting stuff ^up there^. And scrubbing the tater and sticking a nail in it to bake. Taking the peas and corn out of the freezer and putting it all into a pot, adding water and salt, and turning on the burner. Spooning out the sour cream.

I'm wiped out! I need a glass of wine. ;-)

What's for Dinner #328 - The It's Fall Edition!

LOOK AT THAT TOMATO!!! So gorgeously deep red - lovely!

I mean, the chix and dumps looks good too, but OH MY! That tomato! LOL

Jon Favreau's movie, "Chef"

OK, I'm a real dinosaur. Don't do streaming; still have a big-butt non-Internet connected TV. It's never been a place I wanted to spend additional money - until I had to do so. Hell, I just got my first smart phone in August 2014. :-/

Jon Favreau's movie, "Chef"

Since I don't use ITunes (yeah, I know - dinosaur) - how do you watch it? On your computer?

favorite websites/blogs for yummy, reliable recipes?

Epicurious, AllRecipes, EatingWell, Food & Wine, and CH's Home Cooking board.

1 day ago
LindaWhit in Home Cooking

What's for Family Dinner?

Westminstress, this is what we do on WFD as well. Families can include 2 people, or a single mom with several kids to feed, or two parents, five kids who are going every which-way with soccer, football, cheerleading, what-have-you.

The WFD thread ebbs at times; for the past few days, it's been rather slow-moving. Please join us over there. You don't have to read everything (although it's a great way to find new-to-you recipes and ideas!).

Jon Favreau's movie, "Chef"

Can't believe I forgot to pre-order this from Amazon. Just placed my order - I'll get it on Thursday, Oct. 2nd (yes, I put a slight rush on it, along with some drip pans for my electric stove! LOL).

And now that Outlander is done for the mid-season, I know what I'll be watching this Saturday night. :D

Soupy apple crisp/crumble - King Arthur recipe

I never use Macs for apple pie because of the mushiness of the apple overall, which seems to lead to a lot more wateryness.

Check this thread on Food52 from several years ago - CH's ChefJune responded, as did pastry chef, Shuna Lydon. She notes using tart apples (less sugar/fructose in those apples) and about potential maceration if you tossed the apple slices with lemon juice.

http://food52.com/hotline/14352-exces...

Thanksgiving and Christmas in the US

My family has always does turkey, mashed potatoes, various side veggies, cranberry sauce (we don't do the stuffing or dressing), and pumpkin and/or apple pies for Thanksgiving.

Mom and I have changed our Christmas dinner from what we used to do when I was growing up - I usually make a beef tenderloin, roasted potatoes, and a few sides. Sometimes a cranberry swirl cheesecake, sometimes a light mousse tart for dessert.

Decorations - not too big on them, but Christmas decorations don't come out until some time in mid-December.

As for celebrating the season properly - whatever YOU choose to do will be proper.

> There are many Americans who have Chinese takeout food on Christmas and go to a movie.
> Some have the Norman Rockwell-type of Thanksgiving and Christmas holidays.
> Others serve the homeless on Thanksgiving and Christmas holidays.

Do what YOU want and make your own traditions. :-)

What's for Dinner #328 - The It's Fall Edition!

Remember that 86° weather yesterday? Yeah, that's gone. A rain and cool front came in, and it was misty rain when I left work. I'm good with that, since we do need it. Hopefully not too rainy so as to bring down the leaves that are just starting to turn!

A Frankenchicken breast was lightly rubbed with olive oil and then a semi-za'atar mix of salt, pepper, dried thyme and ground sumac. Into the convection oven to get all roasty-toasty.

Sides will be steamed asparagus and leftover basmati/chive rice.

Theeey're baaack!

LOL!!! "No word yet on what Amy's cat children have to say about the whole affair, though no doubt they'll soon be putting out a press release."

These two - HOW do they remain in business?

Sep 29, 2014
LindaWhit in Food Media & News

What's for Dinner #328 - The It's Fall Edition!

Ahh, so sorry, boyzoma. Glad you're able to spend some time with him.

site forgetting "read" posts

Annnnnnnnd it just happened again to me. This thread from Apr 9, 2007, on which I replied 4x, showed up in my Profile list of posts, professing to have a "new" post.....which it does, from Teri1938.

Except all of the posts except mine were showing as unread - when I had read them back in 2007.

http://chowhound.chow.com/topics/389800

Sep 29, 2014
LindaWhit in Site Talk

What's for Dinner #328 - The It's Fall Edition!

Exactly. Alfalfa is rarely called that. He's usually Alf, Alfie, or Alfie-Doodles. Buster is usually Buster Brown (the children's shoes I grew up with), BustaMan, and Boogedy-Boo.

All said in a stupid childish voice. Because, of course, they understand every word I'm saying in that voice. :-)

(Although they both *do* understand the word "crunchies" when I call that out anywhere in the house!)

Sep 29, 2014
LindaWhit in Home Cooking

Best advice

"Just try it." We were required to try something new if made by Mom or Dad or a family friend who was cooking for us.

We may not have liked it then (Brussels sprouts come to mind, and I love them roasted now!), but it helped me be so much more willing to try new things as an adult, whether in a restaurant or buying something in a store.

Sep 29, 2014
LindaWhit in General Topics
1

What's for Dinner #328 - The It's Fall Edition!

Ditto what gourmanda said about unlearning the bad habits, Berheenia - would like to know what got fixed in your bad habits. :-)

Sep 29, 2014
LindaWhit in Home Cooking
2

What's for Dinner #328 - The It's Fall Edition!

Ummm....hello? It was 86° in New England today. It's the END OF SEPTEMBER!!! We're supposed to be in sweaters. And picking apples. And making braised dinners. Yeah, THAT'S not happening! It had best be in the low to mid-50s next weekend when I am planning on going to an antique apple orchard for some picking. Ya hear? ;-)

I did get about 20 daffodil bulbs planted before I cried "Uncle!" and came inside, turned on the A/C and took a shower to cool off. My face looked like I had a sunburn for about an hour.

Dinner tonight is a favorite - Pork Tenderloin with Keys Mango Sauce. It's a "sweet with meat" which I know many people don't like, but the vinegar and ginger add a nice warmth to the sauce. I used some frozen Trader Joe's mango cubes to get them out of my freezer. However, the sauce makes so much that some of it will go *back* into the freezer.

Sides will be roasted Yukon Golds tossed with olive oil, salt, pepper and dried thyme, and steamed broccoli. There's wine. "Madam Secretary" is on, and "Resurrection" is back on TV tonight, so that's what I'll be watching.


* Exported from MasterCook *

Pork Tenderloin With Keys Mango Sauce

Recipe By :The Eating Well Rush Hour Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups fresh mango -- diced (2 mangoes)
1/2 cup sugar
3 Tbsp red wine vinegar
3 Tbsp dry sherry
1 1/2 Tbsp ginger root -- finely chopped
salt and pepper -- to taste
1 lb pork tenderloin -- trimmed of fat
1 tsp vegetable oil
1 tsp chopped fresh rosemary -- or 1/2 tsp dried
1 tsp chopped fresh thyme -- or 1/2 tsp dried
1 sprigs fresh rosemary & thyme -- for garnish (opt.)

Preheat oven to 400°F. In a food processor or blender, puree mangos. (If the mangoes are stringy, strain the puree through a fine sieve.)

Transfer to a medium-sized heavy saucepan and stir in sugar, vinegar, sherry, and ginger. Heat over low heat, stirring to dissolve sugar; do not boil the puree. Remove from heat and season with salt and pepper.

Brush pork with oil and sprinkle with rosemary, thyme, salt, and pepper. Place pork on a lightly oiled rack in a roasting pan and roast for 10 minutes. Reduce oven heat to 325°F, and roast for 10-15 minutes more, or until internal temperature registered 150°F. Transfer to a carving board, cover with aluminum foil, and let stand for 10 minutes.

Carve into 1/4" slices. Spoon a little mango sauce onto platter or 4 plates and lay slices on top. Serve remaining sauce alongside. Garnish with rosemary and/or thyme sprigs, if desired.

- - - - - - - - - - - - - - - - - - -

NOTES : LLW Notes: Cooking time is considerably more - usually a total of 45-50 minutes, depending on the fatness of the tenderloin. Recommend using instant-read meat thermometer to determine when tenderloin is done to your liking.

This is a terrific recipe! The sweetness of the mango combines with the tanginess of of the vinegar and really compliments the tender pork with the herbs. You can cut back on the amount of sugar if the mangoes are super-sweet.

What's for Dinner #328 - The It's Fall Edition!

I picked up a chuck blade roast yesterday, but it's in the freezer awaiting pot roasting when it finally cools down.

Sep 28, 2014
LindaWhit in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

The dip AND the daquiris AND the wine sounds great!

Sep 28, 2014
LindaWhit in Home Cooking

Top Chef Duels Stephanie Izard vs. Kristen Kish

Her two very successful restaurants also help solidify her as an excellent chef. I mean - there's Stephanie. And then there's Ilan and Hosea. No contest. :-)

Top Chef Duels Stephanie Izard vs. Kristen Kish

I enjoyed watching this episode. I like both of their seasons, but in this Duel, I would have wanted to eat Stephanie's dishes over Kristen's (except for her dessert). Although Kristen's Turkish lamb dumplings with yogurt sauce in her challenge sound great.

I'm glad Stephanie won. And interesting Knockout between Kristen and who she went up against.

And there are pics of each TCD dish, but no recipes, on Bravo's website:

http://www.bravotv.com/top-chef-duels...

Sep 28, 2014
LindaWhit in Food Media & News

What's for Dinner #328 - The It's Fall Edition!

GIANT TATER TOT! I love that thing. :D

ISO Fancy, elegant plated dessert

It sounds wonderful, roxlet!

Sep 28, 2014
LindaWhit in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

The Outlander Kitchen. I've "liked" her on Facebook, and enjoy her posts - thanks! :-)

http://www.scotlandnow.dailyrecord.co...

Sep 27, 2014
LindaWhit in Home Cooking
2

What's for Dinner #328 - The It's Fall Edition!

I was wondering how they would "crisp" (or if they would. I've had problems with sweet potatoes not doing so in the past.

Sep 27, 2014
LindaWhit in Home Cooking