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  1. Dinner 2018 (Part 1)

    last meal for the nephew before his return to college: fish and chips
  2. Dinner 2018 (Part 1)

    Udon noodle bowl
  3. Dinner 2018 (Part 1)

    Caesar salad with chicken
  4. Dinner 2018 (Part 1)

    Poblano pepper stuffed with brown rice, chiles tomatoes and cheese. Slaw made from jicama, carrots, bell peppers and cilantro
  5. Cooking with Six Seasons by Joshua McFadden

    I needed a cabbage to make slaw for a fish sandwich the other night, and the only cabbage in the grocery was a monster, weighing in at 7.5 lbs. I might end up making all of the cabbage recipes in the book to use it up! I started by making a pot of comforting cabbage, onion, and farro soup (page 337). That took care of one pound of the cabbage anyway. It does not look like much but the flavor is very appealing--sweet cabbage, nutty farro, and robust chicken stock. Should make for a couple of tasty desk lunches this week.
  6. Cooking with Six Seasons by Joshua McFadden

    Corn, tomatoes, and clams on grilled bread, fork and knife style, p. 230 The corn was from my freezer, but still sweet. I added lots of chili flakes (he says to taste), and put the bread on the side rather than under the clams and broth, because I like some crispiness. Everyone loved this fast and easy dinner.
  7. Dinner 2018 (Part 1)

    Sandwiches again last night. Everyone was too hyped up for the football game to have a nice sit down dinner, so I made grouper reubens. Very tasty and the outcome of the game was quite satisfactory.
  8. Dinner 2018 (Part 1)

    Not really. I just mixed up some dijon mustard with cayenne, salt and pepper and dredged the chicken in it, then into some homemade shake and bake style crumbs that were in my freezer and sautéed it. The sauce is just dijon and grainy mustards mixed with some mayonnaise and a little honey and cayenne pepper. The leftover mustard chicken went into a very large sandwich that my husband and I split. Mustard chicken, bacon, spicy slaw and colby jack cheese on a crusty roll
  9. Dinner 2018 (Part 1)

    Last night, miso-marinated salmon sandwiches with kimchii, from the Asian American cookbook Tonight, mustard chicken, baked mac and cheese and broccoli
  10. Lunch! What'd ya have? (2018)

    Today’s desk lunch: Arugula salad with quinoa, black beans, avocado, bell pepper, tomato, red onion, corn and cilantro in a chili lime vinaigrette.
  11. Dinner 2018 (Part 1)

    Penne and turkey meatballs
  12. Dinner 2018 (Part 1)

    One skillet polenta, sausage and peppers from the current issue of Cook's Country magazine. Pretty satisfying on a cold evening.
  13. Dinner 2018 (Part 1)

    tuna, rice, gai lan and dumplings
  14. Dinner 2017 (Part 6)

    The biscuits are cheaters--the Red Lobster cheddar bay box mix! The stew is an Ina Garten recipe. I added corn to bulk it out because I was feeding a crowd. Here's the recipe: http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe-1941446 Last night, short ribs, mashed potatoes, carrots, and mushroom wellington
  15. Dinner 2017 (Part 6)

    chicken stew and biscuits And for my niece who has a cold and wanted soup, butternut squash soup