nothingswrong's Profile

Title Last Reply

What's for Dinner #372 - The Hot & Cold Edition

Looks fantastic!

about 1 hour ago
nothingswrong in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Thanks for tempting me with the pan... I have 2 under the counter shelves for my baking pans and I literally don't even have a 1/2" of clearance left with them stacked. I have soooo many pans I've collected. I should probably weed through and get rid of the ones I don't use much (specialty shape, cakelet, mini bundt type pans).

I think leaving the walnuts in just-smaller-than-pea-sized pieces are nice in muffins and quick breads.

Lemon poppyseed are one of my absolute favorites. Go for it, and report back!

about 2 hours ago
nothingswrong in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Yes. I read that in the reviews somewhere and made them with butter the second time around. Shortening isn't something I normally bake with, but with donuts I made an exception. I think we both actually preferred the shortening version, but the butter ones were still excellent, way better than what you get at a donut shop.

about 4 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

They were quick to make and smelled great. I put one in the man's lunch for today so we'll see what he reports back. I added fresh basil leaves along with the cilantro and lettuce and because of my mother's influence, I have to add garlic to everything, so I threw a bit in the meat mixture.

about 5 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

Lovely! Cavalier KCS puppies are so ridiculously cute. And puppy kisses are the best.

I like your supermarket tomato idea. When I can't find good ones, I slow roast them before adding to sandwiches or salads. They turn so flavorful and delicious (even really awful store-bought ones that taste like nothing raw), but they're missing that acidic bite. Will try your way next time, though we will be swimming in good homegrown tomatoes through winter here.

Thanks for the good wishes.

about 5 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

Thanks SCG. He does appreciate me, and he does so much for me too (just not in the kitchen!). Honestly I appreciate being able to cook and clean and fuss around here so I can be distracted sometimes. It is hard to just lie around and feel bad.

The stuffed peppers went over very well. I've made them a few times for him before. They have always been one of my absolute favorite meals, especially how mom made them.

about 5 hours ago
nothingswrong in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

YUM! I haven't made donuts in a while, because they are absolutely dangerous to have around. And you can never find a yeast-raised donut recipe that only makes a few.

I tried this recipe last year, as written, and they were absolutely some of the best donuts I've ever had: http://allrecipes.com/recipe/my-moms-... My boyfriend is a donut connoisseur and even he said he'd take these over his favorite donut shop. They were so tender, crisp on the outside, melt in your mouth.

about 5 hours ago
nothingswrong in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Ahh this makes me want a muffin top pan again. I think you were the one who got me wanting one last time. I literally have *zero* room for yet another baking pan though.

Did you use the ATK recipe? I remember seeing them make these on an episode a while back. I love a good morning glory muffin. Bad ones can be pretty atrocious though.

about 5 hours ago
nothingswrong in Home Cooking

Vegetarian and Vegan BBQ foods

Thanks :)

I cut the recipe in half and it made just a bit more than I would normally use to make 2 patties. So I kind of overstuffed them to make 2 somewhat large ones, but they worked out okay, like you said. Filling but not too much.

The leftover patty was reheated and eaten over salad greens the next day.

about 19 hours ago
nothingswrong in Vegetarian & Vegan

What's for Dinner #372 - The Hot & Cold Edition

Thank heavens it's not coming through my central line. It's all in my gut, though still very serious. Praying I don't end up in the hospital. Thanks for the good wishes.

about 19 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

PB kills my GERD! But I get it--whatever works, stick to it for now and ride this out. I'm sure you'll come up with something eventually that will give you some peace. I know how awful you must feel right about now. Sending virtual hugs.

about 19 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

So was it pre-marinated by the butcher? I would ask them how to prepare it for next time. Maybe there's something we're all missing.

about 19 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

Holy yum! Everything looks amazing!

about 22 hours ago
nothingswrong in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

Interesting, I've never seen carne asada sold that way. It's always in a hunk, even the pre marinated stuff I see in the grocery store. I've only ever bought flank as a giant slab, which I'll portion out into 3 or 4 pieces to freeze, since I'm just cooking for one usually.

It is a delicious preparation for beef. Hopefully next time it works out better!

about 22 hours ago
nothingswrong in Home Cooking

Cooking for sick neighbor

I understand the need for pureed foods for her. I've been put on all-liquid diets a number of times but couldn't stomach the idea of pureeing a meat and potatoes type dinner personally. I didn't say it to judge, I have all the respect in the world for this woman and her family, and my heart breaks for her and what she's going through. ALS is just terrible, and I'll pray for everyone involved.

about 22 hours ago
nothingswrong in Home Cooking

Vegetarian and Vegan BBQ foods

Sure! She gave me her measurements, but I was making a smaller amount so I scaled down and it worked out just fine. My man eats meat but always orders veggie burgers everywhere we go and he said these were really good and to make again.

Here is what cayjohan gave me. I tweaked some things:

-20 oz baby portabellas, chopped finely, sautéed, cooled
-1 medium onion, chopped fine
-a generous cup of cooked quinoa, cooled
-about 1/4 cup fava/garbanzo flour (or breadcrumbs)
-2 eggs
-granulated garlic, paprika, thyme, mustard powder, minced parsley and chives, salt and pepper to taste

She was cooking gluten free, so used the bean flour, but I used breadcrumbs. I also sautéed the onion with the mushrooms (used cremini because that's what I had) so they wouldn't have that raw flavor. Then just mix everything up, shape into patties, and cook. You can bake them at 425 for half an hour, flipping once through. Or cook in a pan, or on the grill.

I served ours on toasted buns with regular burger toppings and sweet potato fries. They held together perfectly (I've made a lot of veggie burgers over the years) and had a nice meaty texture.

about 23 hours ago
nothingswrong in Vegetarian & Vegan
1

What's for Dinner #372 - The Hot & Cold Edition

No cooking over here the last couple days. Been in and out of the hospital. Finally diagnosed this afternoon with a severe bacterial infection of the GI tract. Hopefully starting antibiotics will allow me to eat again. I've lost a pound a day since getting sick last week. Onward and upward!

Still feel horrid but happy enough to get in the kitchen. Making freezer meals for the man for my upcoming weeks of treatment.

Made Chow's chicken banh mi patties which will be in the fridge with the pickled veg and spicy mayo for lunches. Some chicken/veggie stir fries with rice. Chicken parm bake. And hopefully I'll be able to cook some sides fresh if the man needs them.

For tonight I made mom's Greek stuffed peppers. They smell just like I remember, though the consistency of my rice mixture looks different than hers. For some reason, she always served them with steamed corn cut off the cob, so that will be WFD.

What's for Dinner #372 - The Hot & Cold Edition

mc, I grew up on carne asada made with flank steak, and continue to make it how my mom did. Marinate it (I'll add the acids later on so the outside doesn't get too mushy, like rjbh said). Then grill. My mom always always cooked meat to medium-well (well done on the ends). Flank will certainly come out chewier than other cuts, but it's by no means unpleasant. For me, letting the meat rest and then slicing very very thinly across the grain does the trick. Let it soak back in any juices that accumulate on the plate too before serving.

I'm not sure how the taco trucks and restaurants do their asada. I wonder if perhaps they use a meat tenderizer. Or maybe slice the flank into smaller pieces first so that the marinade penetrates better, and they cook more evenly.

about 23 hours ago
nothingswrong in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition

The caprese looks delicious. Was wondering where you went. Glad you're doing okay--make sure to rest!

Looking for recipes for vegetable dishes!

These are some of our favorites:

http://www.marthastewart.com/907490/b... I never drizzle with olive oil at the end, so these are really fat-free. You can use veggie stock in place of chicken stock if you are a vegetarian.

http://food52.com/recipes/21532-marce... We've made variations on this and it's surprisingly delicious, and something different. I skip the pancetta and just eyeball the olive oil for our tastes (1/4 cup seems waaay too much).

http://thecarboholic.com/2013/11/14/r... This is--and always has been--one of my favorites. Everyone who eats it loves it.

We also like broccolini roasted at a low temp until just tender with crushed garlic and red pepper flakes. After removing from the oven, squeeze with lemon juice. Eat room temp. Just divine.

Fresh baby zucchini rubbed with olive oil and sprinkled with garlic, then grilled, are hard to beat in the summertime. I've been converting zucchini-haters with these lately.

I also LOOOVE the Benihana-style veggies they serve you. Zucchini, onions, and I think mushrooms in a sauce. I wish I had a recipe because I could eat that stuff all day. But along those lines, I find most green veggies are spectacular in Asian-inspired sauces. No dairy and you can practically omit the fat completely.

How about stuffed tomatoes? You core smallish tomatoes, and stuff with whatever you'd like--breadcrumbs are traditional, but we like ones stuffed with seasoned rice. Many recipes call for adding cubes of cheese, but they're just as good sprinkled with just a pinch of parmesan before baking. Season them well (with garlic, chopped onions/shallots, herbs, salt and pepper inside the rice) and roast with their tops on until they're nice and tender. So good. Or you could just roast cherry tomatoes until they pop with some crushed garlic, sprigs of thyme and rosemary, and red pepper flakes. They turn to candy in the oven and are also great added to pizzas, salads, sandwiches, or atop a chicken breast.

I always think people cook veggies in way too much fat. I find it unpalatable. Can't stand gloppy cream- or butter-based sauces, and blankets of cheese atop produce.

Vegetarian and Vegan BBQ foods

I recently made Chow user cayjohan's mushroom quinoa burgers that she makes for her vegetarian daughter, and they not only turned out great but held together perfectly well. I can share the recipe if you'd like.

I love the idea of kabobs too. Just veggies are delicious (mushrooms, zucchini, bell peppers, onions, even parboiled potatoes or sweet potatoes), but you could also add some cubed marinated tofu. Or you could do a grilled veggie platter, with planks of eggplant, zucchini, yellow squash, bell pepper halves, green onions.

How about making a vinaigrette-dressed potato salad?

Macaroni and cheese? Everyone will eat this.

These are my favorite green beans for BBQs, and they are way better made ahead and served at room temp; you can easily sub veg broth for the chicken broth: http://www.marthastewart.com/907490/b... The lemon makes them nice and light, and omnis gobble them down at parties.

If you can find asparagus, another favorite is asparagus tossed with olive oil, crushed garlic cloves, s+p and roasted in the oven for a few minutes. Then toss with chopped fresh tarragon and lemon wedges. Serve cold or room temp.

We also love room temp broccolini roasted with garlic, lemon, and red pepper flakes.

All of these should be easy enough to prep ahead. Good luck at the BBQ!

What's for Dinner #372 - The Hot & Cold Edition

We could use a 60-something day around here. It's been hovering around 100 F every day lately. Yesterday it actually rained and was totally overcast. It was like being in the tropics. Very bizarre weather for L.A. Thunderstorms are in the forecast for today, with temps around 95 F. Kinda cool! The man and I dipped in the pool last night in the rain and our (unheated) pool was warm as a bath.

The dough recipe is as follows. It's super good and very easy to put together, as long as you plan ahead for a few days in the fridge. The crust is delightfully chewy with a crisp outside that gives way to a very full-tasting and soft interior. It is covered in little bubbles, with some nice big bubbles that get beautiful char in the oven.

PIZZA CRUST
Makes enough for 2 large pizzas

-1 teaspoon active dry yeast
-1/4 cup warm water
-pinch sugar or squirt of honey (optional)
-1 cup cold water
-1 teaspoon salt
-3 cups bread flour

Dissolve the yeast in the warm water, adding the sugar/honey if you want, and let sit for 5-10 minutes. Add the cold water and salt. Stir in the flour 1 cup at a time. Knead for 10 minutes.

Divide dough into two balls, coat with olive oil, and refrigerate in sealed containers (with room to rise) for at least 16 hours or up to 72.

When ready to bake, remove dough from fridge 1 hour before using to come up to temperature.

Preheat oven to 500 F or as hot as yours goes. Place a baking stone or steel inside to heat for at least 30 minutes.

Lightly dust dough balls with flour and stretch to about 14" round (thin)--you can add a dusting of semolina or cornmeal to the counter if you want. Top crusts as desired and drizzle with olive oil. Bake the pizzas one at a time for 4-6 minutes or until done.

*These cook so quickly that simple toppings are best (just a simple margherita is our favorite). Otherwise, make sure to pre-cook any toppings that might need to soften.*

What's for Dinner #372 - The Hot & Cold Edition

Ugh I hear you. With multiple GI issues, they recommend me 2 diets too which cannot coexist. It's extremely frustrating. I've heard good things about the type of diet ChristinaMason is suggesting, and looked into it myself, but I can't eat any of those foods. Starchy carbs are literally the only things I can digest now. But maybe it would be worth looking into for you. Hope your flare goes away soon. Just know you're doing the best you can, and try to get through it!

What's for Dinner #372 - The Hot & Cold Edition

I freeze rice in dishes all the time for the man, and he says they don't suffer at all. I am always asking about the quality of my freezer meals.

I freeze my Greek stuffed peppers, which are probably similar to your kousa mahshi, except in a pepper instead of squash. Filling is rice, meat, herbs, tomatoes, etc. He'll just nuke them in the microwave because he can never plan ahead, but they appear to me to reheat beautifully.

I also will make stir fries and freeze them on a bed of steamed rice. When I was a kid, my mom always stocked the freezer with stir fries like this from Costco and they were one of my favorite quick dinners. The only issue with reheating rice that I can tell is making sure it heats through evenly, and breaking it up a bit because some frozen chunks will stick together.

What's for Dinner #372 - The Hot & Cold Edition

Hope you feel better soon, PC. A soft pretzel sounds wonderful to me right now.

What's for Dinner #372 - The Hot & Cold Edition

Happy anniversary to you both. What a thoughtful gift from your son. Glad you two enjoyed your meal!

What's for Dinner #372 - The Hot & Cold Edition

Beautiful looking plate. Happy belated birthday!!!

2 days ago
nothingswrong in Home Cooking

current restaurant pet peeve

I agree the coffee is atrocious. Tastes burnt, sour, and just "off" to me and always has (at least as far back as I started going there, ~15 years ago). But I don't find that with the espresso in general.

I have been told they typically use one kind of bean in their machines, but on occasion will switch it up and use different espresso beans. I notice the difference, and the ones they switch in do taste burnt and unpleasantly bitter. Just not how espresso should taste. When they have those beans, I'll just throw away the drink.

What's for Dinner #372 - The Hot & Cold Edition

Report it to the mods.

HAPPY BIRTHDAY BERHEENIA!!!

Will this food kill somebody or make them sick?

I am mostly concerned because OP didn't specify the length of time the freezer was left open (20 minutes is nothing--overnight or for a few days is a whole different ballgame), and he/she specified that it is in a warm garage in the presumably hot south.

To each his own. Obviously he/she has concerns or wouldn't be posting. I'm more cautious than most. When in doubt, throw it out.

Jun 30, 2015
nothingswrong in General Topics