Dejah

I grate cauliflower in my food processor, cooked in the microwave without ANY

Thanks, Shelby for your compliment on our Thanksgiving turkey. Tonight: "Double Decker" chicken in the Big Easy. I recall someone once mentioning about adding potatoes to cook in drippings. I think it was when I made Chinese BBQ duck in the Big Easy. So, tonight, I thought I'd try that with the chickens. They turned out well - crispy on the outside and soft on the inside ( of the potatoes, that is!) I tucked springs of fresh rosemary under the skin on one chicken, and just seasonings and lemon wedges in the one on top. The top bird got crispier than the bottom one, but both were great - done in 1.15 on full blast.

dcarch! That kobocha will push me to try cooking one! And Shelby: Love the idea of mac 'n'cheese stuffed peppers.

eGullet always serves me well when I am looking for inspiration, especially when I am sick. Many I couldn't begin to replicate, but some are doable! Thank you everyone for sharing! After seeing patrickamoray's marmalade chicken, it gave me the perfect supper when I was down with a cold and feeling lethargic...I used a mix of orange AND ginger marmalade. The marinade kept sliding off the chicken even after I scored the legs, so I spooned it a couple of times. It turned out lovely. Thanks, Patrick! I was trying a new spicy chicken / fish breading - Lefty's. Woooweeee! Had no idea it was SO spicy! Great coating and still tasty, but it was not the right coating for delicate pickerel...

Thanksgiving over and the leftovers went home with the kids. Had the day off, so I made up 2 meals: Tonight, we had cumin beef a la Fushia Dunlop, with baby bak choy, Jasmine rice, and a diced tomato. The tomato is not usual accompaniment, but I wanted it and it was great with the beef! I also prepped and simmered some off-the-bone beef short ribs for Beef Rendang - for tomorrow. It's a long process and kinda ties you to the kitchen with all the stirring, but I won't need to do much tomorrow after work to put supper together!

Thanksgiving turkey! 9.36 kgs. Brined and was done in 2.45 hours! Stuffing was made in a roaster under 5 turkey backs and necks. S-i-l had made lots of stock from 3 turkey carcasses ( from collecting the legs and wings)e ha for the gravy. Great intense flavour! We leftovers as we gorged on smoked turkey legs and wings at lunch.

The start of Canadian Thanksgiving! Lunch: brined then smoked for 4 hours turkey drumsticks and wings over crab apple wood and lump charcoal... Lettuce and avocado vegetable wraps - made by one of our local Sobeys sushi ladies.

Picked up a 4-rib pork roast on the way home from work. Inserted skewers of fresh rosemary, slathered on whole grain mustard, and a sprinkle of Montreal steak spice. Hooked a half rack onto the middle of the basket and "fried" the roast on high for 1.15 hours. Crust was lovely, as were the small bones. Eaten with peas, ancient grains, and apple sauce (store bought). Even though the meat was juicy, I still made a thin gravy just 'cos...

gfweb: Big Easy is still being used...just been too busy (lazy) to take pictures. When it was lovely and hot a couple of weeks ago, it was great to help keep the kitchen cool. Have done chickens with different seasonings, ribs, char siu, a rib roast, Getting ready to do the Thanksgiving turkey in there. As mentioned in the Dinner thread, s-i-l had been out and smoking the protein selections for our dinners. Having said all of the above, I have to admit the enthusiasm has died down a bit. Being on a low carb watch has kept me from producing the naan that I originally got the Big Easy for!

S-i-l ToBe continues to play with the makeshift smoker and we've been enjoying all his efforts. A large bone-in pork picnic for 14-hours = pulled pork. I have no idea what he used for rub or the sauce. He had complete freedom of my pantry and kitchen. It was delicious! He added racks of ribs a little later, also in time for supper! He used one of these red chilis and it packed heat! The fire was still going strong, so he threw a quartered chicken on. He used some kind of concoction for rub and slices of lemon under the skin. I took them out after he went to bed, and the skin was crispy, meat succulent...lunch for today! I DID get to cook supper one night,(not that I am complaining. ): Roast beef and Yorkies Steamed veg. with left over burnte butter

S-i-l -to-be dug out my old BBQ and used it again for a smoker. With lump charcoal and split cedar (leftover scraps from another project ), he smoked salmon for supper tonight. Picked up pretty bell peppers at our Superstore - all in a bin for .98 / lb! So daughter did up eggplant, peppers and sweet potato slices on the BBQ...All colourful and delicious. Ryan rubbed the salmon with Tamari soya, maple syrup, and a squeeze of lemon. It was really good! Daughter is on a keto-diet, so we made Zuppa Toscana with kohlrabi and eggplant instead of potato. Had a small bowl for late night snack, along with a chunk of buttermilk biscuit. The rest will be for lunch tomorrow!.

rotuts: The clam sauce was basically a while sauce with butter roux, the liquid from the can of clams, and cream, some thyme, salt and chopped dill. Added a can of clams at the last minute. The supermarket didn't have lively clams, so canned was what I had to use. Instead of a sauce with white wine, etc, this was easier and tasted fine. Daughter and s-i-l to be came out this weekend to replace our toilets. To reward him, I picked up striploin steaks. He loves to BBQ, so we had these just seasoned with Montreal Steak Spice. Daughter prepared zucchini and bell peppers, also on the BBQ. We have 2 grand dogs, and they usually sit under the table patiently waiting for treats. Tonight, Lily, the Great Pyr couldn't stay away from softie Grandpa;-)

Seeing Patrickamory's spaghetti made me want pasta! Tonight: spaghetti with 3 sauces: spicy "carnivorous" sauce, creamy clam sauce, and burnt butter and Romano cheese. I need to use a different cheese with the burnt butter, so it would thicken just a bit to cling better to the pasta. Lovely flavour though! Brings back memories of The Old Spaghetti Factory three sauce plate.

All the meals are like fall: colourful and most definitely enticing...:-P"""""" (drooling...) Weather's been phenomenal this week. Today is 30C, and that's with a + sign ! So, the BBQ beckoned: Rack of lamb stuffed with sprigs of rosemary. Eaten with fresh mint sauce, blanched then stir-fried baby bok choy BBQ beef burgers served on Portobello mushrooms, along with bell peppers, onion slices, and cauliflower.

Shelby: Just taking time to go back to read earlier posts. Had to laugh when I saw your "teals" all "in a row" as dcarch said.. The white towel made them appear to be in a coffin, ready for "viewing"! hui: Great idea using tofu puffs in jook. I'll have to remember that when I don't have yu tiu (deep fried long donuts) on hand. I always put ginger in my jook but I've never had garlic in mine. I am sure you 'd never get a cold!

Love lamb shanks! And who could resist pizza for breakfast? Sobeys has prime rib on for $6.99 / lb. Sterling Silver was $9.99 / lb. Went cheap tonight for the two of us, and the roast turned out nicely. My gardening friend gave me a bag of Shishito peppers. I've never seen them before. Instead of the sautee in olive oil, I threw them into the beef fat then sprinkled with lemon juice and Montreal steak spice (no sea salt in house at the moment). They were fun to eat, a bright taste, and a couple actually had some heat!

Yes. The jars of Patak paste are definitely better. This had everything in the packet. Didn't even need to add liquid, so it was one step convenience. I am well stocked with various Patak pastes in the jar.

Great meals, everyone! Back at teaching, so it's been hectic the last couple of weeks. Fall-like weather had set in, and warm comfort foods filled the need... Got my bi-annual Kaffir lime leaves windfall from my optometrist, so it was Thai Chicken Curry with tri-coloured baby taters and bak choy. Used up the last of Thai basil from my pallet garden. Picked up a new item at Safeway for a quick curry. It was ok...needed more cumin for our taste: I used cubed top sirloin for the meat. One of the other supermarkets had lovely cod in the case. I tried to make it a little healthier than battered fish'n'chips although that's what we really wanted. Brushed the cod with Kraft Mango Chipotle salad dressing ( my favourite of bottled dressings) and breaded the cod with fine panko and unsweetened coconut. Started on the stove and finished in the oven. At last, a sunny summery day - dry enough to use the Big Easy! Coated a chicken with Emeril's Original BAM Essence and 50 minutes later - crispy delicious skin on a moist just-done chicken...

Great looking poached eggs! Tomatoes are the bomb for breakfast. Glad to see such great combos for ideas! Picked up lovely Portobello mushrooms: lightly fried egg to set the bottom. Slid the egg onto a buttered mushroom and finished cooking in the oven.

+4 for Mae Ploy. Perhaps you can add more coconut milk?

Shelby: Think I may have mentioned this to you before about pie pastry. If you have a food processor, try the recipe: Google Flakey Pie Pastry Bon Appétit | June 2000 V. I had a hard time making consistent pastry until I found this recipe. It never fails! I SO want you to have your peach pie! I need to go and pick up a second case of B.C. freestones (for canning) as we have eaten much of the first case out-of-hand

Thanks for your comments. Smithy: The Grilled salad called for yellow and green zuchinni but I only had green, so a chunked up yellow bell pepper. I didn't think it would affect the taste but certainly added colour appeal to the eyes.

Our Texas visitors have left Canada. It was too cold here for them! It's been around 16C here and going to 2C tonight. It's even cold for us Canadians! As mentioned, the husband is diabetic (brittle diabetic?) and the wife is allergic to peanuts only, and not extremely allergic. So, I survived. The roast beef turned out beautifully, and the folks liked their beef med. rare. I cooked the 4-ribber at 225F from noon to 5 pm, then put in the Yorkshire pudding. Forgot to take a picture of the roast but got the other items. Grilled Mediterranean Salad dressed with olive oil / white balsamic vinegar Yorkshire pudding Mixed berries eaten with store-bought tart shells and whipped cream, assortment of aged cheddar cheese and smoked Gouda Other meals: Steelhead Trout in herbs and limes slices BBQ in foil - eaten in salad Citrus Marinated Roast Chicken Wild Rice Pilaf BokChoy: Variations of this salad. I started first meal with basic stuff. Then, when I found out our guests can eat berries and pecans, I added of these these to the basic, along with fennel bulb, For breakfast, we had sausage and eggs, or lean bacon and eggs with whole wheat bread containing red fife wheat and very low sugar. Having survived this visit, I certainly know more about the diabetic condition. Thanks for all of your input!

Our friends arrived around supper time. Jim does injections - several times a day and ate everything in moderation. The roast beef was perfect; Yorkies were just out of the oven; grilled Mediterranean salad was enjoyed (even tho' I had to grill in the rain and wind!); green salad filled out the meal. For dessert, after a lull for the rest of the meal to settle, we made up our own desserts. Instead of making my own pastry (ran out of time due to cleaning house!), I bought tart shells. With a choice of raspberries, blueberries, strawberries and a chopped up mango and whipped cream, we all had a fruit tart and just more fruit. About 2 hours ago, we snacked on some cheese and pieces of fresh peach. Thanks to everyone here, I survived without a lot of stress and so did our guests! I asked about the roast citrus chicken, wild rice pilaf, stir-fried baby bak choy and got the thumbs up. Breakfast: sausage and eggs, whole grain toast, and lunch will be cold cuts, cheese, and salad...I think. Greek yogurt and more berries are available whenever. Happy!

huiray: I'm actually making the pilaf with wild rice, so it should be ok. Dessert - I will have blueberries, strawberries, peaches, raspberries, a variety of cheese available along with "conventional western desserts". We really don't know these folks well and I didn't want to ask too many questions. They may be made to feel they are "too much trouble" and not enjoy their visit, or worst still, NOT come. If I have lots of options, then I CAN check with Jim when they arrive tomorrow. He's stuck then and I can make him feel at ease "in person".