Dinner 2018

[Duvel]

3 hours ago, JoNorvelleWalker said:

ajapsandali with Imeretian khachapuri

 

Gesundheit!

[Shelby]

Roasted chicken, squash, cucumber salad, okra, 'maters and a potato/stuffing pancake

 

 

 

[HungryChris]

It was burger night here last night.

HC

[Paul Bacino]

I usually only post what I make,  but this was so darn good!! 

 

I love the braised Diakon.

 

Veggie Pho

 

[Ann_T]

 

Our Anniversary dinner Saturday night.  

Halibut Fish and Chips. Nice light crispy batter with hand-cut double fried fries.

After 39 years I know what he loves.

[Auspicious]

I never remember to take pictures so why wait? Dinner tonight will be stuffed peppers, couscous, and a salad.

[Anna N]

 

 Leftover chicken teriyaki and cucumber pickle.

[Ann_T]

Last night's dinner.

 

My favourite version of Chicken Enchiladas.

I made the enchilada sauce before leaving for work yesterday morning. Roasted a couple of bone in chicken breasts after I got home. I made a fresh salsa from our own tomatoes. Matt cooked a pot of pinto beans in the Breville Pressure Cooker.

Dinner came together quickly.

 

Just had to pull apart the chicken breast, toss with a little of the enchiladas sauce. Dip corn tortillas into the sauce and fill with the chicken. Top with lettuce and tomatoes from the garden. Sliced onion and cheese. The pinto beans were topped with a little of the salsa and dinner was served.

[robirdstx]

 

Steelhead Trout with a Creamy Dill Sauce (yes, I remembered to get the sauce out of the fridge this time) with Cauliflower, Potato, and Green Pea Curry (reheated leftovers from last night) and Garlic Sautéed Spinach

[JoNorvelleWalker]

So far a zombie and peanuts.  But there are slices of a beefsteak Atlas awaiting for my pleasure* -- mozzarella, and tonight's freshly baked baguette.  Assuming I can stand up.

 

 

*peeled.

 

 

[HungryChris]

Pork tenderloin piccata, scalloped potatoes and garden tomatoes.

HC

Edited August 28, 2018 by HungryChris (log)

[Shelby]

Happy Anniversary @Ann_T!

 

Venison meatballs with zoodles and a bit of angel hair pasta

 

[liuzhou]

These flatbreads are called 面皮 (miàn pí ), which literally means "wheat skin",and are approximately 17cm / 7 inches in diameter.

 

 

Here,  I used them to make wraps with garlicky fried fresh wild shrimp and a salad of lettuce, coriander leaf, green onions, raw asparagus and enoki mushrooms. A spot or eight of Sriracha from Sriracha. Several were folded/rolled and eaten.

 

Edited August 28, 2018 by liuzhou (log)

[Paul Bacino]

BLT-- Costco Bacon/Purple Cherokee tomato/ Dukes Meyo/ Eziekal 7 grain/Bib lettuce

 

[lindag]

Just watched a show where Risotto was being made.   Now I have to make a run to the store for asparagus, leek, portobello and arugula.   I'm so easily persuaded.  😁

[Anna N]

Lucky me.  Today more corn found its way to my house from the Farmers’ Market along with other vegetables and fruits and some Cotija cheese. 

 

Dinner was a no-brainer—Mexican Street Corn Salad. 

 

[Norm Matthews]

I was going to do an easy meal with some slaw mix cooked with bacon, onions and kielbasa and have it with corn; mango and melon.  Then Charlie said he'd like egg noodles too.  I didn't have any so he said he'd make mac and cheese but there were several hours before dinner and I thought noodles sounded  good, so I made some.  It was pretty easy with the Kitchenaid pasta maker.   Charlie said they were really good but I can never tell a difference between them and store bought.

[ElsieD]

26 minutes ago, Anna N said:

Lucky me.  Today more corn found its way to my house from the Farmers’ Market along with other vegetables and fruits and some Cotija cheese. 

 

Dinner was a no-brainer—Mexican Street Corn Salad. 

 

 

We love corn and have been eating a ton of it lately, but just plain.  Looking at your dish made me scurry off and look for a recipe and I found one by Kenji at Serious Eats.  It's on my to make list.  Looks yummy.

[Kim Shook]

On 8/25/2018 at 1:31 AM, Thanks for the Crepes said:

I was feeling frisky the other day and made my first ever cheese souffle. It was okay, but not worth the faffing around and dirty dishes. I used Betty Crocker's recipe, but I'm not going to quit until I try maybe "Joy of Cooking" recipe for the spinach version, since @JoNorvelleWalkersaid she has had good results with JoC for souffles.

 

I could not believe how danged thick the bechamel and melted cheese combination was before adding the yolks which loosened it up a little and then the whipped egg whites, which loosened it up more. I was fantasizing about ethereal, but got nowhere near that. I think I will try a spinach version, but if that falls flat too, I might be done with souffles, unless I rope myself into a chocolate version.

 

I served my less than fantastic cheese souffle with steamed asparagus, which was fantastic with a lemon wedge.

 

Ice cream bar for dessert. It's just the Food Lion brand of vanilla ice cream dipped in dark chocolate. You get twelve of these for 3 bucks. So these suckers cost a quarter, and are so danged good! 140 calories each and you get calcium and protein too.

If you are looking for a souffle recipe, look no farther than here.  This is a wonderful and easy Michael Ruhlman recipe that I've used for years.  One of the best things about it is that they freeze beautifully.  And you cook them from frozen.  I can't recommend it enough.  

[chefmd]

Miso marinated wild salmon with roasted okra.  Whole Foods near my office only had tail pieces of salmon but I did not have time to go to another store.

 

[Ann_T]

12 hours ago, Shelby said:

Happy Anniversary @Ann_T!

 

Thanks @Shelby

 

Tonight's dinner.

Pork Belly

[robirdstx]

 

Spinach Salad with Garlic Vinaigrette 

 

 

And Meat Sauce with Linguine

 

 

[CanadianHomeChef]

Bought some chickpea flour a year ago to thicken mulligatawny soup. Only need a few tablespoons at a time, so I decided to make veggie pakoras for the first time tonight to use up some of the flour. Very delicious. 

[Thanks for the Crepes]

1 hour ago, Kim Shook said:

If you are looking for a souffle recipe, look no farther than here.  This is a wonderful and easy Michael Ruhlman recipe that I've used for years.  One of the best things about it is that they freeze beautifully.  And you cook them from frozen.  I can't recommend it enough.  

 

Thank you Kim!

 

It's perfect that I can freeze these since I am cooking only for myself now. Your recipe uses only half the amount of flour for the same amount of milk as the recipe I used. I think I will like this new recipe a lot better.

[FauxPas]

I use a smaller casserole dish to make lasagne for just the two of us. It's enough for two meals and we enjoy it the second night just as much as the first. Sauce was made from San Marzano tomatoes grown in the BC Okanagan. Have you seen these or have you tried to grow them yourself,@Okanagancook? I thought they were very good - meaty and yet luscious, if that makes sense. I used the CSO to steam-roast them, which gave them a bit of a roasted flavour and allowed the skins to slip off nicely. 

 

We had a tapas-style starter with mixed spicy olives, feta cheese, artichoke hearts and some cherry tomatoes from my container garden. 

 

 

And the left-over lasagne, waiting to be reheated.