ChristinaMason's Profile

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Low carb starting with portabella caps

They are very good stuffed with a blend of cream cheese, gorgonzola, and minced onion. I have also done something similar with spinach.

about 17 hours ago
ChristinaMason in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Tonight was pork chops (brined) crusted with fennel and coriander seed and ground pistachio. Creamy lemony slaw with cabbage, fennel, and apple. DH made a pan sauce with wine that didn't quite work out.

about 17 hours ago
ChristinaMason in Home Cooking
2

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Love, love, love japchae!

about 18 hours ago
ChristinaMason in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

That all sounds wonderful.

about 18 hours ago
ChristinaMason in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Could you please share your recipe? Do you recommend whole or sliced okra?

about 18 hours ago
ChristinaMason in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Nice, that looks and sounds delicious. Like the nockerli.

about 18 hours ago
ChristinaMason in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Those burgers are picture-perfect!

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Given the recent rise in type II diabetes and a whole host of diseases that can be classified as a part of "metabolic syndrome" (obesity, high BP, reduced insulin sensitivity AKA prediabetes, etc.) on the carb-heavy typical Western diet, and how these conditions respond positively to (and many would argue, are somewhat prevented by) reduced carbs, I cannot agree. But this is more a discussion for the special diets board.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Zucchini pancakes were made -- delicately! They are quite soft and fragile without gluten to bind. Not sure I'd attempt these again without panko, but they were tasty with tzatziki. Leftovers will be hotted up for breakfast with a fried egg on top.

I also started some fermented pickles tonight -- this batch is fennel-carrot with fennel seed, herbs d' Provence, piment d'Espelette, pink sea salt, and peppercorns.

Looks like an explosion in the background -- lack of counter space kills!

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Sounds like me last night. My virtuous plans for zucchini pancakes ditched for three tacos AND half a personal pizza. Oy.

Grated zukes have to wait til tomorrow. Mediocre Taiwanese food tonight.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Yay for salt! LOL

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

We like a simple dredge in your flour of choice plus a little cornmeal for crunch. Old Bay, Cajun seasoning, lemon pepper, or Herbs d'Provence are good options (might skip the corn meal for the latter). Pan fry in a non-stick skillet in a mix of olive oil and butter. Be sure to season the filet as well as the breading.

This fish taco recipe is also nice: http://www.bonappetit.com/recipe/perf...

My DH made it once, but I think he seasoned more aggressively (chili powder? adobo? not sure. almost certainly onion powder). Delicious - very nice texture on the batter.

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I love how pickled herring is a stand-in for wine. :-D

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Recipe please! :)

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I still vote for brining! Then you get the flavor all the way through the meat. I hate it when the interior is bland despite a well-seasoned exterior.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Something about the thin stalks and florets bothered me. I felt a little bit like I was eating a steel wool pad, which is the same feeling I get from roasted regular broccoli.

I'll give it another shot, I'm sure. I was in a particularly cranky mood after my underwhelming and messy chicken.

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

The coconut-milk chicken is based on JO's recipe but tweaked a lot. I had a few issues with the one I tried:

1) No real crispy chicken skin -- and mine stuck horribly, despite plenty of oil, during the pre-browning step

2) The spinach/greens you add at the end water down the sauce; overall I thought it was kind of lacking in flavor despite plenty of salt and flavorful aromatics. I even doubled the lemongrass. This mutedness might be due to the longer cook time. I don't think Jamie's has greens, so maybe wateriness is not an issue, at least.

3) The coconut milk separates, as I imagine regular milk would; it looks unappealing to me. I have visual issues with food though -- can't eat roasted eggplant-walnut sauce because it looks like gray gloop.

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I googled and do see the resemblance. What's in the reddish sauce that's often pictured ladled over? Is it tomato-based?

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I bought a giant bagful of pipian/marrow squash (they resemble small, light green zucchini) to make Turkish/Greek zucchini pancakes with dill and mint. Jungmann linked to this recipe, which I'll tweak to be gf (a little rice flour and almond meal in place of the panko): http://www.epicurious.com/recipes/foo... I think I'll serve these with cucumber yogurt and lemon wedges. Not sure about sides -- I have some fennel that could be made into Bobby Flay's lemony slaw.

Claudia Roden also has a recipe in "Arabesque" where she has you sautee grated squash and onions before mixing the batter.

Has anyone tried either method? Maybe the pre-sauteed are more flavorful? I can imagine adding minced garlic there...

Your go to fat?

Butter
Olive oil
Coconut oil
Toss up between grapeseed oil and bacon drippings
Canola mayo (really need to start making my own again with mild olive oil)

Also a shout out for whole avocado. So healthy. We also use sesame oil a lot for finishing.

Mar 24, 2015
ChristinaMason in General Topics

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

That sucks. Feel better!

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

No, I haven't. I sort of doubt I would like it much

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I love broccoli. The texture of baby broccoli doesn't excite me, I dunno, and the flavor is kinda lacking. I love gai lan tho...

Mar 24, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Mmmm...meh. didn't love this. I changed up the recipe enough that I can only blame myself. I would just rather have had a quick chicken curry.

Baby broccoli with lime butter and soy. Meh again. I've decided I don't like broccolini. Sigh.

App was egg foo young. First time -- I liked it!

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Haha. It works best if you shred fresh or thawed frozen florets with the FP. Then place in a steamer basket (ours is silicone) and steam in a covered pot until just tender. I don't think I'd use it in fried rice because you need that starchy crispiness/Maillard reaction, and soy sauce/oil absorption, but it makes a great l/c vehicle for sauces with stir fry, gravies, etc.

Cauli rice doesn't have that same satisfying heft that true rice does, but you can eat more of the yummy toppings for fewer calories and less of a blood sugar spike and bloat.

Mar 23, 2015
ChristinaMason in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Maybe try brining those tenders?

Mar 23, 2015
ChristinaMason in Home Cooking

What can I do with fatty corned beef trim?

Use this cook method and cook sliced cabbage or root vegetables in the rendered fat.

Mar 23, 2015
ChristinaMason in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I'm planning to make thekitchn's whole chicken roasted in coconut milk with lemongrass, but tweaked to our tastes: a bit of panang curry paste and chopped shallots in place of the star anise, cinnamon, and cilantro stems. http://www.thekitchn.com/recipe-chick...

Sides will be cauli rice and steamed snow peas with butter, sweet soy, and black vinegar.

What are you planning for dinner this week?

Reviving an old thread...

This week I've planned:

-Salisbury steaks w/ mashed cauliflower and green salad
-Whole chicken cooked in coconut milk with lemongrass (adding red curry paste and minced shallots in place of the star anise and cinnamon) http://www.thekitchn.com/recipe-chick...
-Chinese ham (made by a friend), rice, and baby bok choy cooked in the ham broth. Probably some snow peas with butter, sweet soy, and black vinegar.
-Turkish zucchini pancakes with dilled cucumber yogurt http://www.epicurious.com/recipes/foo...
-Pork chops crusted with fennel and coriander http://www.tastebook.com/recipes/3948...; Bobby Flay's lemony fennel slaw http://www.foodnetwork.com/recipes/bo...

At least two meals this week will be eaten out, and I'd guess at least one of these options above will fall off (probably the pork chops).

How about you?

Mar 23, 2015
ChristinaMason in Home Cooking

What are you planning for dinner this week?

I do this all the time now; thanks for the great idea!

Mar 23, 2015
ChristinaMason in Home Cooking