twodales's Profile
What's for Dinner? #146 - Memorial Day Edition
Tried this night before last and it was terrific. I adjusted the tabasco to 1/2 tsp and made a few other changes but over all thought it was really good and it seemed pretty low fat to me as well.
http://gritandglimmer.com/this-is-your-mouth-on-p90x-island-pork-tenderloin-salad/
Last night was the obligatory unispired BBQ.. Brats, burgers, fruit etc. At least that was what was left by the time I got there. Dh was racing on a friends sailboat and I saw "Timon of Athens" at the Chicago Shakespeare Theatre. Very timely play and wonderfully done, as always. The CST is a highlight of our city
What's for Dinner #144 [old]
Forgot to mention the steak (rubbed with pepper and coriander) and grilled asparagus salad with some peppery watercress and oranges and a Newman's Lite ginger dressing. Perfect summer meal.
What's for Dinner #144 [old]
Hi Steve!
Well, there are a few reasons why we are not out yet. The Coast Guard is currently on the river and off shore and well-armed. They are not allowing anyone within 2000 yards of McCormick Place where the NATO conference is happening. The Harbor just to our south is devoid of any boats at the moment.
My dh had to go to the UK for 10 days and that meant 10 days he was not prepping the boat. Before he left he replaced two windows, has designed and made a new dagger board and made some other repairs. While he was away he bought a new wind indicator and was mounting that on the mast today. So we are getting close to lift-off.
The river trip takes a bit of work since our boat is so light, we have to work at keeping her from floating around espec. on a breezy day. It also is a great deal of fun. The older bridges are quite fascinating. Some of them seem to have been around since Medieval times judging from their appearances. There are bascule and vertical lift bridges and so on. Here is a link if you are curious. http://www.historicbridges.org/b_c_il_cook.htm
What's for Dinner #144 [old]
Hot, hot, hot in Chicago with just a bit of protesting in the streets for the NATO conference.
Tonight, it is chicken stir fry and fried rice on the side.
Yesterday I made chilled watercress soup with salmon as the main with dilled rice.
Night before it was lamb burger sliders with a Greek/Mediterranean "salad" on top of the burgers. So, So good. Home-made Spanakopita and Corn-on-the-cob on the side. That was a really fine Friday night meal!
sides with shish kebob
I would go with couscous. You could try this as it's very good! I don't care for the harissa so I skip that part.
http://www.deliaonline.com/recipes/roasted-vegetable-couscous-salad-with-harissa-style-dressing.html
Whole grain wheat and cracked wheat question
I soaked the wheat berries, drained them well and added them to the dough and it turned out okay. Thanks for all the help. It's good to have real bread for a change.
Whole grain wheat and cracked wheat question
Planning on getting the breadmaker out because I can't find a decent commercial loaf anywhere these days. I need 1/2 cup of cracked wheat. I have whole wheat (wheat berries?). Can I do a quick whirl in the food processor to break up the wheat or should I soak/boil to make wheat berries?
What do you bread bakers out there think?
Thanks all.
Too much Mascarpone
Thanks so much for the link and the ideas everyone. I prob could use it for Kolaches too if I fancy baking.
I just hate seeing something like this go to waste.
Too much Mascarpone
I needed about 3 ounces of mascarpone for some frosting but had to buy a large tub of 16 ounces. So now I want to use the extra up before it goes off but I'm short on ideas.
What would use use 10-13 ounces of this cheesy goodness for if it was sitting in your fridge?
What's for dinner #136 [OLD]
Funny, I've craving a broccoli and gruyere quiche lately. Maybe this weekend.
What's for Dinner #135 [old]
Steve:
Not a jealous person generally but it's been 2.5 years since we were last in Italia and I am feeling more than a bit envious, I must admit.
I will have to be content with living vicariously. *SIGH*
Enjoy.
What's for Dinner #135 [old]
I know braising steak well from my MIL. She used to do a simple braise with lovely brown mushrooms. It was simple but delish! She was an excellent cook and a wonderful woman. I was very lucky to have a great MIL. I miss her.
I am guessing that it is called round steak here but not 100% positive on that. I should ask an English butcher where it comes from on the animal next time I am over for a visit.
What's for Dinner #135 [old]
I prefer beer or a shandy with Indian food OR if it's available, a Pimm's Cup.
I don't like wine with Asian or Indian food.
What kind of wine do you like with this type of food, if I may ask?
What's for Dinner #135 [old]
So all of the veggie stuff was pretty tasty. Glad I only added a small amount of the habanero cheddar to the veggie casserole. It packs a wallop!
The sweet potato galette was excellent. Next time I willl double the recipe. Simple too.
I also made a vegan rice, sweet potato, collard greens, black-eyed peas casserole for her to take home. She worked two jobs: 45 hours this week and had a full college course load. Not sure how she is doing it but I admire her determination.
What's for Dinner #135 [old]
So the college kid asked if she could come home for dinner tonight. That means vegetarian so I am making a sweet potato and goat cheese galette and a squash and loads of veggies casserole. The latter might be from here and the former from Fine Cooking. First time for both recipes. I asked her what she wanted and she said lots of veggies, so that is what she is getting! I might make a composed salad on the side for even more veg. Plenty of leftovers for her freezer I should think.
She's got a full load plus works 30 hours a week so I think she should be rewarded with some good chow.
What's for Dinner #135 [old]
Yep...familiar with both types of spuds from my days in Old Blighty. You are right, we don't have them over here. Our choice of spuds is pretty sad really. My dh would kill for a lovely new potato from Jersey with a bit of mint. Thanks for the tips!
What's for Dinner #135 [old]
Harters:
I own "Shirley Valentine"!
Not many folks on this side of the pond have seen it unfortunately but I have shared it with my "gal pals". We have all had our "Hello wall!" moments, have we not?
I just checked and it is now available on Amazon for $90! I hope my copy doesn't wear out at those prices!
Such a great film! Makes me want chips and egg now too but I just can't get those chips right. I think it's the difference in potatoes from the UK to the US.
Proper Chips & vinegar---Yum!
What's for Dinner #135 [old]
Tonight was chicken tacos with a bit of chipotle in adobo sauce mixed in...crispy for me and soft flour for him. A salad on the side with piles of black beans, red pepper, sliced avocado, tomatoes, corn and jicama with a lime, cumin, honey dressing. Very colorful and a nice change from lettuce salads.
Taco shells were made with Chicago's own El Milagro tortillas which are the best commercially made tortillas around these parts. Some of the tortillas I find in the grocery store are dreadful, to the point that if I can't find Milagro in the store, I go elsewhere to find them.
What's for Dinner #134 (OLD)
As difficult as it might be to toss the escabeche...where botulism is concerned I think I might give it a pass. We would like to keep you around JungMann in an upright and entertaining state. :-)
What's for Dinner #134 (OLD)
This talk about Halloumi reminded me of this recipe from Delia Smith.
http://www.deliaonline.com/recipes/main-ingredient/lime/fried-halloumi-cheese-with-lime-and-caper-vinaigrette.html
She has another one that I have not tried but might be good for any vegetarians at a BBQ party.
http://www.deliaonline.com/recipes/main-ingredient/halloumi-and-feta-cheese/marinated-halloumi-cheese-kebabs-with-herbs.html
What's for Dinner #134 (OLD)
@ Steve H: Wishing you and your Gal a delightful time in Italia!
What's for Dinner #134 (OLD)
Lovely still life Steve. I can almost sense the aroma wafting up my nose.
What's for dinner #133 [old]
Sounds great Steve.
I have some langoustine in the freezer...so how about
"Langoustine Newburg"? I think it's a goer!
What's for dinner #133 [old]
85 again yesterday in Chicago. Prepped a margarita marinade for skirt steak and also made a tomatillo salsa both from "Fine Cooking". I had some mango/pineapple salsa as well so served both with the meat. Made some rice and corn and we were good to go.
Greek yogurt for dessert.
What's for dinner #133 [old]
I had heard that it was created for the Coronation somewehere along the line. Constance might be upset with me on the chutney but I don't always have the apricots.
We stuff our suitcase with good tea, chutney and chocolate (for the Brit) when we return to the States from our trips to the UK.
What's for dinner #133 [old]
Sounds like what the Brits call Coronation Chicken? I usually throw some chutney in too...yum...yum!
What's for dinner #133 [old]
Steve: Yum on the dinner. Right up my little lane, if not my alley. (You've reminded me to use my watercress as well so thanks for that). Baguette, beef, blue and 'cress. Perfection.
And you're a naughty boy to get Linda going like that you know! Cheeky Devil!
What's for dinner #133 [old]
Made this fish dish tonight. Seems pretty healthy and we liked how it turned out. Little boilers with dill and a smidge of butter and some romescu on the side.
http://www.greatlakeswhitefish.com/index.php?option=com_content&task=view&id=7&Itemid=19
What's for dinner #133 [old]
@ Steve Ha Ha Ha! LOL! Thanks for the giggle. You're quite the tease!
