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Caramelized Onions - would like more ways to eat them

I always have a stash of caramelized onions in my freezer to put in crepes, and I like them with pretty much any other savory crepe filling combo. My usual is spinach, shredded gruyere (or whatever cheese I have in the fridge), and a lot of the caramelized onions. Ham or bacon or leftover cooked chicken or pulled pork if they're handy.

Aug 21, 2015
calmossimo in Home Cooking

What's for Dinner #374-The Summer Swamp Edition! [through July 14, 2015]

Looks great! Congrats!

What's for Dinner #374-The Summer Swamp Edition! [through July 14, 2015]

Trader Joe's garlic and herb pizza dough topped with mozz, spinach, mushrooms, caramelized onions. In the oven so hopefully it won't get tooooo hot in here! Today's forecast show the temps rising again. Making me wish for a space to own a grill, as always. Perhaps one day.

What's for Dinner #374-The Summer Swamp Edition! [through July 14, 2015]

Yum, I enjoy dinuguan as well! I'm usually willing to try things once or twice, and I was surprised as how much I liked this spooned over rice the first time. I've had it just a few times since. It had a sweetness to it that I wasn't expecting.

Jul 10, 2015
calmossimo in Home Cooking
1

What's for Dinner #373 - Summer Celebrations [through July 9, 2015]

Yum! I'm just now catching up on all the holiday weekend meals and more. I wish I had pics but my contributions to a pre-Independence Day cookout on Friday night included a classic spinach dip with sourdough bread, bacon wrapped dates, and a white bean lemon rosemary dip that looked disgusting but tasted pretty good. I have several cups of the white bean dip left over that I'm not sure what to do with now, though...

Went to the Renaissance Festival and ate a turkey leg on Sunday.

WFD tonight: I'm trying to clear some room in the freezer so I pulled out a Ziploc of pulled Cuban-style roasted pork to thaw. I might make some cilantro lime rice and a quick zucchini saute to go with.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

I miss those snacking threads! I was a regular lurker on there and got great inspiration for some unexpected and new-to-me combinations.

Jun 27, 2015
calmossimo in Home Cooking

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

I love liverwurst too! Liverwurst sandwiches are of my childhood. Or spread on white toast. Or scooped from the tube.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

Thanks for the props :) I don't usually remember or care to snap pics of my meals since I don't do much great stuff with presentation but that zucchini salad was delicious and looked nice too!

Jun 27, 2015
calmossimo in Home Cooking
1

Your Absolute Favorite Weeknight Recipe

Not my absolute favorite, but definitely my go-to for cleaning out the fridge and pantry at the end of the week: grain or legume salads. The base is quinoa, rice, lentils, chickpeas, or whatever. Mixed with chopped veggies from the fridge (roasted asparagus, winter or summer squash, raw celery, cucumber, tomatoes, almost anything goes), if there is any other leftover meaty protein that will get cubed and tossed in there too. Copious amounts of olive oil. Any combination of alliums that are on hand - garlic, shallot, onions (green/red/white/yellow). Chopped fresh soft herbs, usually parsley and/or cilantro and maybe chives.

Then other mix-ins depend on what meat/veggies are in there. Maybe some toasted nuts, especially pine nuts. Dried fruit like chopped dried apricots or cranberries. Sun-dried tomatoes, some nice olives, some kind of cheese mixed in or sprinkled on top - for me, this is frequently crumbled feta or cotija.

Along the same lines, if I don't have or want leftover quinoa/rice/beans, I might chop some veggies and meat and potatoes and do a skillet hash. Fried up til the edges are brown and crispy, squirt of ketchup and hot sauce on top, and eat for breakfast, lunch, or dinner.

Jun 27, 2015
calmossimo in Home Cooking

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

WFD two nights ago - these burgers went on the grill and got topped with fresh jalapeno rings and feta and grilled onions. Raw zucchini salad with lemon juice and olive oil, salt and pepper, red onions soaked in red wine vinegar, and feta. Leftover potato salad.

Last night was a Sonic cheeseburger and tater tots. Oops.

Still deciding WFD tonight.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

Your dinner tonight sounds amazing :) I stayed home sick from work today and treated myself to a secret bowl of Tillamook mudslide ice cream at 10AM. Except it wasn't so secret when my bf stopped back at the house after his morning meeting and caught me... I told him ice cream settles my stomach.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

I don't have a grill either - we're house & dog sitting for some friends, so taking full advantage of their outdoor space while we have it and I intend to grill every night! :D

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

Last night was boneless skinless chicken breast with some premade chicken rub, tossed on the grill. Grilled spring onions, cauliflower rice, and potato salad. We had a meal on the patio and watched the dogs romp around the yard.

Tonight, leftover potato salad, maybe some burgers or steaks, more grilled spring onions, also enjoyed on the patio. Maybe some corn on the cob too. Mangoes for dessert. Ice cream for after-dessert.

Santa Fe and Albuquerque

El Parasol tacos

Jun 18, 2015
calmossimo in Southwest

How has your cooking evolved with age?

I grew up helping my mom in the kitchen, where she prepared mostly Vietnamese food - I cannot tell you the number of spring rolls and egg rolls I've rolled and/or fried over the years, how much nuoc mam cham (fish sauce for dipping) I've stirred together, etc. But I've been cooking "for real" for only a little over ten years (I'm 30). The biggest difference now is my ability to look at my fridge/pantry and create a fairly wide variety of delicious meals out of what is available. When I was in college in my first apartment, I was mostly limited to spring rolls with peanut dipping sauce, congee, lots of stir fries, and maybe spaghetti or baked potatoes. There was also a time when I relied heavily on recipes (also during my baking phase).

Now I'm more about reducing food waste, doing prep ahead of time, repurposing leftovers, and being creative with what I have on hand that needs to be used up, and doing it quickly enough for weeknight dinners. I use more fresh ingredients, especially herbs, a wider variety of everything - spices, starches/grains, meats and proteins. I am much better at reading a recipe for inspiration and not buying ingredients specifically for one recipe unless I know I can use it all up in multiple applications. I am better at using the longer-term items in my fridge and/or pantry (nuts, jarred items like olives, cornichons, sundried tomatoes, etc. and condiments). I make pan sauces more frequently, as well. My whole kitchen is better stocked with ingredients and equipment - I have fewer pots, pans, and other kitchen tools, but most of the ones I have are on frequent rotation.

I am more likely to eat something at a restaurant and know whether I could prepare it at home equally well (or better), and I do. I can also tell when it is a dish that is too complicated in technique or ingredients that I would rather leave it as a restaurant-only dish.

I'm also cooking for two more frequently now that I have a partner, so that gives me a little incentive to be creative with my ingredients.

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

I had a lovely weekend in the mountains and the weather was sunny for the most part, a pleasant surprise. Ate some crepes from a stand in one of the mountain towns and remembered how much I love making crepes at home. So, WFD tonight: crepes with turkey deli meat (that Columbus stuff from Costco is pretty tasty), shredded monterey jack cheese, arugula, caramelized onions, and alfalfa sprouts.

I also found a recipe for a roasted onion salad by Ottolenghi that might be just the ticket to use up even more arugula - it combines roasted red onions with arugula, goat cheese, and a walnut salsa.

What's for Dinner #368 - The "I Have No Title for This Thread" Edition [Old--through 6/9/15]

Yum! I would love to see the recipe too.

Jun 05, 2015
calmossimo in Home Cooking

What's for Dinner #368 - The "I Have No Title for This Thread" Edition [Old--through 6/9/15]

Two nights ago: fresh spring rolls (pork and shrimp) with peanut dipping sauce. I wasn't able to get all the Vietnamese veggies I wanted, but subbed in romaine lettuce, chives, and cilantro and the rolls were still good!

Last night: cereal and milk

WFD tonight: to use up some ingredients in the fridge from the other night - I'm thinking pork lettuce wraps - chop up the pork, heat in a pan with cubed zucchini, Thai bird chili, garlic, ginger, green onion, and a bit of oyster sauce. Romaine lettuce leaves and cilantro, and a dipping sauce - maybe a soy/ginger/chili/miso kinda thing.

Cooking from Yotam Ottolenghi's PLENTY MORE

These pics look great! I had some leftover cooked white rice in my fridge and although I don't have a copy of Plenty More, I remembered this thread and used the description of this salad as inspiration (adapted liberally). Leftover cooked white rice, lots of chopped cilantro and parsley, caramelized onions, garlic, toasted pine nuts, dried cranberries, and olive oil, lemon juice and zest. It was delicious even with this approximated version. I'm looking forward to making it again, next time hopefully with the "real" ingredients.

May 11, 2015
calmossimo in Home Cooking
1

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Right now in the oven is a pot of wild rice, boneless skinless chicken thighs, last week's cherry tomatoes, onion, garlic, and chicken broth simmering away. Oh, and a couple strips of bacon laid over for good measure. And lots of roughly chopped parsley so I could get rid of the wilted bunch and move on to the fresh one for the rest of this week's meals. I was just winging it, so we'll see how it turns out. I think the bacon will help.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

It's Himalayan salt with truffles. Pretty good! Comes in a little tin. I think it might have been seasonal? I haven't been back to TJ's in a while so I'm not sure if it's regularly available.

May 11, 2015
calmossimo in Home Cooking
1

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Risotto cakes with leftover mushroom risotto. Sprinkled with some Trader Joe's truffle salt, more parm grated over, and I'm good to go!

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Ha! That's where I got the inspiration. I read that thread a while back and then found myself with a pack of country ribs so I basically did that. S&P on the ribs about an hour before I used them, browned them all in a Dutch oven, then quickly washed and cut up a bunch of Swiss chard, chopped some garlic and shallots, and tossed it all into the pot. I had a small bit of broth in the fridge, so splashed some of that and a bit of red wine vinegar on top. Stuck it in the oven at around 275 for a couple of hours. It was probably done earlier, but I forgot about it during the movie :)

Help me fix some loose rice crispy treats....

Ha. I heard that NPR segment too!

May 07, 2015
calmossimo in Home Cooking

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Tonight will be cilantro lime rice with braised greens and country style pork ribs. The rice is leftover and I did the greens/ribs last night in a Dutch oven while we were watching TV, so it'll be a simple heat and eat tonight! Will probably slice up a mango for dessert.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

I haven't posted WFD in a while, and I'm still not sure for tonight. Last night was a hodgepodge pasta dish. Spaghetti, shrimp, crumbled bacon, cherry tomatoes, and chopped capers and kalamata olives with a sauce of white wine/butter/lemon. It was pretty good, albeit a tad salty.

WFD tonight, might be leftovers. Or a sandwich with turkey, bacon, cucumber, tomatoes, dijon mustard, cheese, and, uh, whatever else is in the fridge.

Trader Joe's YAY/MEH/NAY Thread - April 2015 [OLD]

I would say a yay for this too. My TJ's (Denver) was sampling the pecan kringle, warmed up and sliced into teeny pieces and I really liked it - the first kringle I've ever had! I think it was going for $7.99. I didn't buy one as I don't have any room in the freezer and I didn't want to tempt myself by leaving the whole thing out on the counter.

Apr 07, 2015
calmossimo in Chains

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Last night was capellini with lightly steamed asparagus in a white wine lemon butter sauce with scallions, toasted pine nuts, and lots of parm. It looked like a bit of a mess on the plate, but tasted quite good. I had seconds and my partner ate thirds!

Tonight will be ribeye steaks simply seasoned with salt and pepper, cooked in a cast iron skillet and topped with a pat of miso butter. On the side, the rest of the asparagus, roasted and drizzled with balsamic vinegar. I may also turn some leftover bread soup into pan-fried patties.

So glad to check this thread for inspiration to get cooking. Sometimes I feel like I'm all out of motivation to do anything in the kitchen and then I see everyone else's lovely creations and they spark new ideas for my own meals.

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

It's linked in the post above: http://www.mynewroots.org/site/2014/0...

Mar 24, 2015
calmossimo in Home Cooking

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

Yum! I also saved the link to the Lao Gan Ma chili crisp sauce to keep an eye out next time I am at the Asian market.