free sample addict aka Tracy L's Profile
What's for Dinner? #146 - Memorial Day Edition
Last nights menu: Avocado pesto hummus and pita chips for app (a concoction I came up with off the top of my head), panzanella from Joanne Wier's from Tapa's to Meze,and chicken alla diavola from America's Test kitchen. For dessert hazelnut tart from epicurious. We had a nice Pinot Nior from Williamette Valley. My guest was in heaven. I was pleased because all of the flavors worked together well.
http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-Tart-231218
looking for a cheese grater for crumbly cheese
Yes, it is the potato grater. Thank you!!!!
looking for a cheese grater for crumbly cheese
My mother had a cheese grater that was basically thin metal rods/wires that criss-crossed in a horizontal and vertical pattern and was attached to a rectangular frame and had a handle. It was great (pun intended) for crumbling softer cheeses. Box graters with larger holes tend to get messy, but with her grater there was less surface space and more edges to grate with. In retrospect, they probably go rid of them because of the potential cutting accidents. if anyone recalls the style of grater please let me know. Is there a specific name for it? Is it still being manufactured? I am not big on having specialized gadgets but this sort of gadget would come in handy. Thanks
Noodles & Company
I like Noodles & Co. a lot. I try to keep an eye on portion control when I eat out and their small portions really satisfy. I've tried almost everything, but I don't like the mac and cheese. My favorite item there is the tomato basil soup. For the price point the value is very good, I have never had anything there that wasn't fresh.
Uses for fig jam
My recent go to sandwich for lunch: peanut butter, fig jam and sliced tart apple on wholesome whole wheat that has lots of seeds and other grains.
SPAM
That is one of my go to meals late at night or if I am too tired to cook, but don't want to go out. I usually top with a fried egg. i used to make fun of spam and now I am literally eating words.
pressure cooker beans vs. stovetop cooked beans
FWIW I am new to pressure cooker cooking. I do my initial cooking of the beans and once cooked I empty the water and proceed with my recipe not under pressure. I never liked cooking the beans in a sauce from the start. I find the bean "juice" effects the taste of the end product. Also, I prefer the texture of the pressure cooked over stove top.
Cruise Line food, some better than others?
I liked Jade too. The Indian offerings, though not as spicy as my local favorite Indian restaurant, was very well executed. They really had a nice touch with legume based dishes, it was never mushy. I like lentils, but steer away from them in most restaurants. RCL was an exception.
Seitan Worship
Thank you one and all. I am sorry to respond late to your suggestions. I will let you know as soon a I start experimenting. Thanks for laughing too.
Seitan Worship
Thanks pikawicca, I need that encouragement. If I try something out I'll post it.
Seitan Worship
Some friends and I are doing a vegetarian/vegan challenge. I chose the vegan route (scary lab tests results are my motivation). I tried seitan and tempeh years ago and hated it. Since then I have tried seitan at a restaurant and was pleasantly surprised. I figured I wouldn't use meat substitutes this time, but a vegan cookbook I just bought has me considering trying it again. I am a better cook now and my budget is less tight so I can afford a better quality product. Are there any brands or pre-cooked preparations out there that are worth my trying? I read on CH where someone smoked seitan and it was really good. Are there other preparations or recipes that are really good? I am looking for positive experiences with meat substitutes.
Has anyone tried Bolognese in a pressure cooker?
I have a craving for bolognese tonight, but not a lot of time. I am partial to Marcella Hazan's recipe; however, I am willing to try a tried and true recipe that is adaptable for the pressure cooker. Thanks
Folsom recommendations needed
Next month a group of six friends and myself will be attending a concert at Folsom Community College and we want to go to dinner afterward. It is a Sunday afternoon concert. Price range: affordable-moderate. No Indian or Thai. Most people in the group enjoy different cuisines, only one is a picky eater. IIRC, no one is into very spicy foods. The noise level can't be too noisy, we'd like to hold a conversation comfortably. Something within a short driving distance is preferred. Also, any thoughts on the German restaurant in Old Folsom? Sorry, I can't be more specific, it has been a long time since I have dined with these friends and their tastes and dietary preferences may have changed. Thanks
Sacramento - which of these restaurant.com spots are worth checking out?
Some of these are based on personal taste, none of them are spectacular. Lots of the places are neighborhood establishments with a loyal following.
If you like prime rib in a very old school restaurant then you'll like Buggy Whip
Kaveri - very good
Espanol Italian - I never understood the attraction, old school red sauce Italian
Famous Kabobs - very good
Mints - good
Mandango's - on Fulton is closed (the food was really good)
Marrakech - price fix and belly dancers, I like the food there a lot, especially bistilla
Waffle Kings - meh
When you fail at what you make
Thanks all. Actually I had good luck all day today, it was sort of like the universe balancing things out. I am usually good at letting these things go and ordering to go or heating up something from the freezer. I guess last night was the exception. Live and learn.
Casserole: the Good, the Bad and the Ugly...
I bought the Big Book of Casseroles by Maryanna Volstedt and it truly changed how I felt about them. She has one that is basically chicken cacciatore over polenta but as a casserole. It's really good and freezes and travels well.
When you fail at what you make
My soup didn't work out tonight and to make matters worse I burnt it. It wasn't expensive to make, but money is tight this month. I am actually a little down in the mouth and I am in no mood to go back into the kitchen to get rid of the soup or make tomorrow's lunch for work. I am just being overly sensitive over mucking up or do other people have these same feelings? I even lost my appetite.
What's For Dinner? #125 [Old]
Spinach, mushroom, garlic and pepperjack cheese quesadillas. Sort of like the quesadillas at one of my favorite Cali-mex cafes, but less cheese, Simple, yet yummy and so much more healthy.
No-stir polenta
Slow cooker polenta is great, much better than stovetop or oven preparation. Followed this recipe exactly, but added the cheese (parnesan) at the end w/ butter.
At 1hr 40 min had perfect polenta.I did stir once every 30 min and used anson mills corn meal. Creamier than I ever expected, better than when I used to stir it for for an hour.
http://www.cabotcheese.coop/pages/recipes/recipe.php?id=34
Pressure cooker cookbook
That is one nice thing about a pc you can use more economical pieces of meat and get great results. Thanks for the tip about hard boiled eggs, I hate all those small shell pieces.
Tres Leches cake - recipes wanted!
The one I use:
http://www.texascooking.com/features/sept2002treslechescakerecipe.htm
With fresh fruit during the summer it is my favorite cake. In a pinch I've done it with different white cake recipes and yee gads a white cake mix, for me the milks and a little booze or extract are what makes it. Traditionally it is done with a meringue frosting, which gives it a little crunch and makes it oh so pretty. I like a 9 x 13 glass pan.
What's For Dinner? #122 [Old]
Testing out my pressure cooker, corned beef, steam green beans and new potatoes. Loving my pressure cooker so far.
What do you do with canned salmon? Not salmon patties.
Salmon mousse! Either molded or stuffed into partially hollowed out french bread loaf and sliced.
http://www.alwaysorderdessert.com/2010/01/retro-recipes-molded-salmon-mousse.html
Pressure cooker cookbook
i just bought a Presto pressure cooker. Though I love new cookbooks I have a lot of cookbooks whose recipes I could convert for the pressure cooker. A friend has Lorna Sass's cookbooks and the library has a few as well. I am leaning towards scanning/copying the parts I need instead of buying a new book. Is this a good idea or should I get a pc cookbook in order to get the hang of pressure cooking? In other words is there a bit of a learning curve and the recipes will be good for me to start out with or is it very straight forward with little need for specialized recipes? Thanks
Recipes using candied ginger?
similar to other cookies mentioned:
http://today.msnbc.msn.com/id/9123256/ns/today-food/t/asian-cooking-made-fast-easy/#.TwptiCOJnss
I love snacking on candied ginger, good stomach aches.
Wasted Food - How to Stop This Horrible Habit
I just faced a major financial set back so buying more food was a challenge. I ended up eating what I had on hand and buying food only when necessary. I used leftover meat from dinner over leftover rice and a fried egg for breakfast. Friday night pizza w/ leftover veggies, cheese and chicken or lunch meats. Lots of things sauteed is great on pasta. I doctor up campbell's soups. I freeze what I can, bring perishable foods to share at lunch or give to friends (friends are on budgets too) periodically donate non perishable goods I don't eat to the break room kitchen. If I get food from a restaurant, I get enough for a couple of nights or lunches.
