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What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Sure looks good!

about 6 hours ago
ChristinaMason in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Looks nice!

about 6 hours ago
ChristinaMason in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

DH cooked!

about 6 hours ago
ChristinaMason in Home Cooking
1

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

I think the only hot sauce on hand that might work is peri peri...

about 12 hours ago
ChristinaMason in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

The 16 oz. / 1.5 c. jars fit. I find it a pain to scrape out the big blender canister for a small amount of stuff. It also seems to blend better when contained in a smaller jar -- doesn't spread all over the sides, stays more concentrated near the blades.

ETA: The canned tomatillos were "Embassa" brand: http://www.greennbrown.com/embasa-who...

about 12 hours ago
ChristinaMason in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

I think we'll keep it simple and do burgers tonight, topped with Swiss and some of the leftover roasted mushrooms sliced up. I haven't decided on a side -- maybe cauliflower roasted until brown and crispy?

There will be pickles. And definitely ketchup.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Thanks! It was easy. I whizzed a drained can(!?) of tomatillos with a handful of cilantro, a miced clove of garlic, one chunked serrano pepper, about 1/4c. sautéed onion, one pitted/peeled avocado, and juice of two lime wedges. It was spicy and good.

Do my fellow hounds know you can screw a Ball jar into an Osterizer blender base? Really simplifies sauces!

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Canned (boo!). I wanted to make my own, but was trying to keep things simpler when cooking for DH's coworker on Saturday. Homemade is bettet, but it worked. I unfortunately have another can to use up.

about 13 hours ago
ChristinaMason in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Tonight was a giant roast chicken basted with red enchilada sauce (mixed with melted butter). Chayote, mushrooms, and green beans in the roasting pan. And a zippy avocado-tomatillo-serrano salsa, like our restaurant kitchen staff used to make, for dipping. Also a carrot salad.

On the screen was The Voice, where classic country singer Jack Gregori of local band Human Country Jukebox passed the blind audition! We are stoked 'n excited to see him play at our local bar tomorrow...and Thursday. http://www.zeibiz.com/2015/03/jack-gr...

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Very sorry about the family emergency. Hoping for the best.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Nice! Welcome.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Poor you! Have you tried ice water to contract it?

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Nice!

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

We made a breading mix of about 2/3 chickpea flour; 1/3 almond meal, and spiced heavily with sesame seeds and cumin, as well as ground coriander, cardamom, s&p, and adobo seasoning (garlic powder, turmeric, salt..."spices" etc.). Dipped pounded boneless pork chops in flour, egg wash, flour and pan fried in a blend of olive and grapeseed oils. Finished on a rack in the oven. Served with harissa mayo And yogurt-tahini-garlic-lemon sauce. Really tasty.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

We made a breading mix of about 2/3 chickpea flour; 1/3 almond meal, and spiced heavily with sesame seeds and cumin, as well as ground coriander, cardamom, s&p, and adobo seasoning (garlic powder, turmeric, salt..."spices" etc.). Dipped brined pounded boneless pork chops in flour, egg wash, flour and pan fried in a blend of olive and grapeseed oils. Finished on a rack in the oven. Served with harissa mayo and yogurt-tahini-garlic-lemon sauce. Really tasty.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Thank you much!

Mar 02, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

That's nice of you to say, thanks.

Mar 02, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Thanks for the TJ's tip!

Mar 02, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Falafel pork chops FTW! These were so good.

Simple cucumber salad with cider vinegar. And a yummy Persiana-inspired side of warm roasted butternut with feta, herb pesto, and pom molasses vinaigrette. Really a nice blend of contrasts.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

That sounds like the perfect meal (drinks and all) to me!

Mar 02, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Yeah, this didn't happen. We had a quick thrown-together soup and salad instead. Tonight, hopefully!

Mar 02, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

I love the looks of that zucchini salad. Could you tell us more? Proportions, etc.?

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Sounds like a perfect weekend. Nice pic!

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Went through a similar situation at Christmas. We made:

broccoli-ham-cheddar crustless quiche
15 bean soup with ham and hearty veg. (celery, carrots, onion, etc.)
potatoes au gratin with ham
fried eggs and ham

You could also try split pea soup, ham with redeye gravy, ham biscuits...

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Thanks, here's hoping. :)

Mar 01, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Fantastic, thanks!

Mar 01, 2015
ChristinaMason in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Tonight, I think I'll try this, as I have half a butternut squash to use up: http://www.redonline.co.uk/food/recip...

With that will be "falafel-crusted" pork chops. Chickpea flour, almond meal, sesame seeds, and assorted spices will feature in the breading. I will probably make a yogurt sauce with tahini, garlic, and lemon to go with.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Our dinner with Helen and family was wonderful. I won't spoil it in case she posts (I insisted she take photos). But there was lamb. And LOTS of wine.

Yesterday, while my hubby was more or less destroying the living room, AKA his workshop, I was destroying the kitchen. A coworker friend of his had a baby recently, and in the spirit of "it takes a village" (or at least a casserole), I made some food for him to bring.

The wife is veg. and not into mushrooms or tofu. So I ended up with:

-Cuban black bean soup from Leite's Culinaria http://leitesculinaria.com/84803/reci... made in the pressure cooker, sofrito stirred in toward the end. Avocado to go on top.
-Long grain rice cooked with olive oil and salt
-An "enchilda casserole" of charred corn tortillas layered with red enchilada sauce, roasted soy chorizo, poblanos, and onions, and cheese
-Red leaf lettuce salad with jicama, cucumber, tomato, and honey-lime dressing.
-Caramel Mexican Chocolate brownies, doctored from a Ghirardelli mix

Hopefully it goes over well. I am a little nervous cooking for people whose tastes are unfamiliar.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

You've outdone yourself. Lovely.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

The pad keep mao sounds so delicious. If you have a chance to write up all your tweaks and changes, I'd love to have the recipe.

Mar 01, 2015
ChristinaMason in Home Cooking