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What's for Dinner #331 - the Pumpkin Carving Edition

Dinner out tonight. I'm going to see if they'll put seared steak over an arugula salad with poached pears, blue cheese, and walnuts.

Menu suggestion for macaroni and cheese main dish

Maybe vegetables stuffed with herbed/wild rice blend, aromatics, and chopped nuts? Peppers, eggplant, squash, tomatoes, etc. come to mind. They could be served with a pesto sauce or cooked tomato sauce. They are also tasty lightly heated or at room temperature. A vegetable tian would be another good option (eggplant, potatoes, cooked leeks, tomatoes, etc.). You could serve grated cheese separately for those who want it.

Menu suggestion for macaroni and cheese main dish

My only word of caution would be that if you serve fish, it might be misperceived as the main dish, rather than as an alternative to the macaroni, which some might take for a side. You could then run out rather than having enough. I wouldn't worry about too many carbs or perceived overlap/repetition between the two mains -- that will signal to guests that it's either/or, not both (if that's what you intend).

What's for Dinner #331 - the Pumpkin Carving Edition

That sounds delicious. Do you have a recipe for the stir-fry you like to use?

Menu suggestion for macaroni and cheese main dish

How about spanish tortilla with potato and onion or potato, onion, and butternut squash? It's gluten and dairy free as well as vegetarian. You can make some interesting sauces, like pisto manchego or romesco sauce, or chimichurri to spice it up.

Here's my go-to recipe: http://www.spanish-fiestas.com/recipe...

This can easily be made ahead and reheated gently or served at room temperature. I would follow the steps through frying the potatoes and onions and mixing with the beaten egg, then finish in greased lasagna/casserole pans in the oven, rather than on the stovetop.

What's for Dinner #331 - the Pumpkin Carving Edition

Aww, feel better, JM!

What's for Dinner #331 - the Pumpkin Carving Edition

Those are baby bella mushrooms that lost much of their liquid in the freezer before I cooked 'em. They were nicely intensely mushroomy.

What's for Dinner #331 - the Pumpkin Carving Edition

Fowler's been scarce around these parts. What happened to him/her?

Oct 21, 2014
ChristinaMason in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

holy moly, that all sounds and looks great. you can be forgiven for the chiptole -- it's easy to overdo.

Oct 21, 2014
ChristinaMason in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition

Aw, thanks! That parsley sprig is covering up the ugly bit of backbone :-D

What's for Dinner #331 - the Pumpkin Carving Edition

Quick, cheap, and satisfying--soup! I made chicken stock in the pressure cooker with a chicken back from the freezer and all the usual suspects, plus the remains of the box of broth I opened last night.

I sauteed finely diced carrot, celery, onion, and garlic and added some 1" lengths of romano beans I froze last week. In went the stock, fresh rosemary, basil, sage, hot pepper flake, nutmeg, what little meat I picked from the carcass, and TJ's butternut squash triangolini. A shaving of pecorino romano, and dinner was served.

What's for Dinner #331 - the Pumpkin Carving Edition

Thanks! I just had to crisp it up under the broiler. You know how it goes. ;-)

What's for Dinner #331 - the Pumpkin Carving Edition

Yum!!

Oct 21, 2014
ChristinaMason in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

Last night's chicken with leeks, bacon, and mushrooms braised in the pressure cooker turned out great. Consider me a convert! I think building the sauce and layers of flavor, plus proper timing, must be key. I added some fresh minced herbs, grainy mustard, capers, and a splash of white wine vinegar at the end to balance the sauce's richness. I served it over steamed new potatoes.

Tonight? Not sure. I'm on my own and not feeling very inspired. There's tofu (yawn)...

What's for Dinner #331 - the Pumpkin Carving Edition

oh, and with the eggplant an arugula salad in beet-mustard vinaigrette. yay green!

What's for Dinner #331 - the Pumpkin Carving Edition

Last night we got in late from a weekend away and wanted something quick, easy, and not too starchy. I pulled a box of TJ's breaded eggplant cutlets from the freezer, broiled them on each side, and layered with Mid's pasta sauce with ground beef http://www.mids.cc/products_meat.htm?... , mozzarella, provolone, and shake of red pepper flake. Baked til bubbly, it hit the spot.

Tonight, I'll attempt to adapt this recipe for my new pressure cooker: http://www.taste.com.au/recipes/25092...

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

What was the dressing/link please?

Oct 20, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

love it when that happens!

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Yum, Frizzle!

Oct 20, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

You missed their awesome red beans and rice and dirty rice?!

Oct 20, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

oh, my. sucky!

Oct 20, 2014
ChristinaMason in Home Cooking

Thanksgiving menu question and unrelated baking/freezing question

How would pulled beef go over? It can be made and served from the slow cooker (buy a chuck roast). You could do either bbq sauce and serve with rolls or a mojo criollo braising liquid and serve with tortillas/sturdy corn chips and salsas and other toppings. Or heck, you could even put American ground beef taco filling in the crock pot.

Oct 20, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Dinner was supposed to be pumpkin risotto at our friends' place. Unfortunately, one of the hosts is sick, so we're taking a raincheck.

So now I have no clue WFD. Maybe takeout? I froze many of our perishables since we're slated to be out of town/not cooking the rest of the week.

Oct 15, 2014
ChristinaMason in Home Cooking
1

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

That looks and sounds delectable.

Oct 15, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

thanks, lingua!

Oct 15, 2014
ChristinaMason in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

re: the virtues of eggplant, my mom got us hooked with eggplant breaded with Italian-seasoned breadcrumbs and fried in a good amount of oil, served with stovetop mac and cheese (made with Velveeta, natch...). I still love it. Something about the creamy cheese sauce on the fried eggplant was just right. Ketchup may have made its way onto my plate then, as it usually does with fried foods.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Sounds good, thanks! I found this recipe online: http://www.lidiasitaly.com/recipes/de...

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Yum! Made my mouth water.

Oct 15, 2014
ChristinaMason in Home Cooking
1

Thanksgiving menu question and unrelated baking/freezing question

How about meatballs in a crock pot? You could even provide rolls, sliced pickles, and cheese if you think people would like to make sandwiches.

Trader Joe's YAY/MEH/NAY - October 2014

Yay - roasted coconut chips

Crisp and sweet, these make a great snack. Hard to stop at just a few.