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Your Family's Top 10 Favorite Meals

honorable mention for NYT's chicken adobo. I up the coconut milk. Serve with rice.

Sep 11, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

poor you! i think a bottle of wine is in order with those tapas.

Sep 11, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Sounds great!

Sep 11, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

I love that quote. It always reminds me of a week-long visit with family friends who served a sliced ham for dinner the first night, and ham appeared in every meal thereafter. Not joking.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Admittedly not a by-the-book tom yum, but I read that some variations include either evaporated milk or coconut cream. So I went with it. Pretty tasty. In addition to the snow peas we also had seaweed salad (not pictured).

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Dinner is decided. I'm making a Thai coconut soup using Tom Yum paste and coconut milk from the pantry, leftover cilantro from the fridge, and shrimp, scallops, broth, and mushrooms that I will purchase on the way home. I haven't thought as far as a side dish, but steamed snow or sugar peas with butter, sweet soy, and black vinegar just came to mind. Done.

July 2014 COTM: Radically Simple - Pasta, Fish

Same thing happened to my library copy.

Sep 10, 2014
ChristinaMason in Home Cooking

Your Family's Top 10 Favorite Meals

We love bold international flavors and try, not always successfully, to eat lower carb. Some of our recent favorites:

-Fish tacos, using either TJ's crispy baked cod or (preferably) homemade with a tempura-like batter. We use corn tortillas and typically top with creamy coleslaw with lime juice and scallions, avocado, sour cream, cilantro sprigs, and pickled jalapenos. Sometimes I add tropical fruit like mango or pineapple to the slaw.

-Mapo tofu using this recipe as a starting point http://www.pbs.org/food/fresh-tastes/... We usually double or triple the recipe, use leeks in place of scallions, and up the hot chili bean paste. I've used ground beef, ground pork, and even de-case bratwursts in a moment of desperation (yes, really...it was fantastic) in this recipe. Serve with white rice.

-Dunlop's Sichuanese chopped celery with beef http://www.thewednesdaychef.com/the_w... We add garlic.

-Lasagna (ususally the dried noodles/red sauce/ricotta variation and assorted sauteed veggies). I tried this recently using cheese ravioli in place of the noodles and ricotta, and it was a great shortcut.

-Cook's Country's easy jerk chicken -- the best homemade recipe I've found. http://www.cookscountry.com/recipes/E... I cook it under the broiler. A little smoked salt or liquid smoke is nice here, but be careful with the latter because the marinade is salty already. I serve with yellow rice and a citrusy slaw.

-NYT's Trini-Chinese chicken http://www.nytimes.com/recipes/101463... Another recipe for under the broiler rather than frying. I add the sesame oil to the dipping sauce. Like so many of our favorite meals, this is an umami bomb. Serve with white rice.

-Pasta with sweet sausage and fennel ragu https://culinspiration.wordpress.com/... Haven't had this one in a while, but it's solid and a nice change from red sauce recipes. It's best with fresh pasta, such as fettuccine or linguine.

-Fried catfish - dredge in flour-cornmeal mix seasoned with blackening seasoning and Creole/mixed seasoning (such as Forward!) and pan fry. Serve with classic coleslaw and another Southern side, such as green beans braised with onion, bacon, bay leaf, and a little bit of sugar and cider vinegar.

-Seared steaks or burgers and a crispy salad with blue cheese dressing and tomatoes

-Broccoli-potato soup - just saute garlic and onion until soft, add a goodly amount of broccoli florets and a couple of peeled, chunked potatoes, barely cover with chicken broth, and simmer until tender with a bay leaf. Remove the bay leaf and blend until creamy, then season with s&p and ground coriander (this spice is key) to taste. Serve with grated cheddar cheese and buttered baguette. You can add cream if you to gild the lily, but it's plenty creamy from the potatoes.

and for my #11:

-Pork shoulder stuffed with sliced garlic, seasoned with cumin, Latin seasoning, and s&p and seared, then braised low and slow over a bed of onions in bottle each of Goya Mojo Criollo and Latin lager. When tender, separate from the bones and fat, drizzle with a little rendered fat, and crisp up under the broiler. Serve with corn tortillas, taqueria salsas, pickled jalapenos, chopped radish, and lime wedges. Good sides are homemade Spanish rice (sauteed with onion, garlic, and tomato sauce and steamed in chicken broth) and mango-cucumber-jicama salad http://www.foodnetwork.com/recipes/ty...

And we have some fallback side dishes: creamy cucumber salad, Sichuan smacked cucumber (Dunlop's recipe), mayo or vinegar-based cole slaw with any number of fruit/nut add-ins, tomato-braised green beans, roasted Brussels or cauliflower, etc.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

protein!

Sep 10, 2014
ChristinaMason in Home Cooking
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

bummer

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

The added challenge being that my DH is now wanting to be stricter about this low-carb diet thing. Not so easy from the pantry---things in jars and boxes tend to be starchy. <tears out hair>

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Ah, yes, I remember that :) I thought maybe it was a new trend she was following from here on out.

Sep 10, 2014
ChristinaMason in Home Cooking

Your Family's Top 10 Favorite Meals

Great list!

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Continuing in the "eating down the fridge and pantry" mission. Last night was spicy chicken Italian sausages cut on the bias and seared with green peppers, onions, and sliced portabellas. I filled up on pistachios and cheese and crackers and skipped dinner, but had scrambled eggs later.

Tonight? Not sure. This "we must cook what we have" thing has kind of sucked the joy out of it for me.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

This might be a dumb question, but why the flat meatballs? More surface area for browning?

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Great!

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

nice.

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

My, that sounds appetizing. Yum.

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Cool; sounds great. So what's in your copycat?

Sep 10, 2014
ChristinaMason in Home Cooking
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Gute Besserung! Hope you're not in a lot of pain and fully mobile very soon.

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

That sounds really good -- and a good rescue for that dented can.

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Sounds delicious, as usual. Did you like the chicken? Any other seasonings?

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Touch├ę

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

That sounds delicious!

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Those spring rolls made my mouth water. Looks delicious!

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

YUM

Sep 10, 2014
ChristinaMason in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

That looks really good, anyway.

My favorite lasagna is with a besciamella sauce, bolognese, and thin fresh pasta sheets. For some reason I think the heavier ricotta filling is more suited to dried pasta with a straight-up red sauce.

What's for Dinner #322 - the pre-Labor Day Weekend Edition [through August 30th, 2014]

That would be lovely, although it sounds like extra work for you. No pressure.

Sep 02, 2014
ChristinaMason in Home Cooking

What's for Dinner #323 - The Labor Day Edition! [through Sept 3, 2014]

Thanks :)

Sep 02, 2014
ChristinaMason in Home Cooking

What's for Dinner #323 - The Labor Day Edition! [through Sept 3, 2014]

Hang in there!

I'm planning on making those meatballs into a meatloaf sometime real soon. Any tweaks or do you follow the recipe pretty closely?

Sep 01, 2014
ChristinaMason in Home Cooking