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liuzhou

Dinner 2018

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I was in the notion for a pot roast, but somehow, all the roasts have migrated to the bottom of the freezer and I didn't feel like digging. So when my hand came to a Boston butt pork shoulder roast, I said, "that'll do." 

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Seared the roast, which I'd seasoned with garlic salt and black pepper; put onion chunks in the bottom of the roaster, added a half-cup of white wine, the roast, then surrounded it with potatoes and carrots, which I seasoned with Lawry's Seasoned Salt. Covered and baked for about five hours at between 275 and 300. 

 

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Had some good pan drippings and could have made gravy, but couldn't be troubled to do so. It was Just Fine the way it was.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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A Taco on Tuesday. 

 

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This is the first picture... I turned the plate to take a better one, it fell over, I shoved it all back in with my fingers, didn't improve the aesthetic, declined a second photo. Tasted the same 🤷‍♀️


Edited by CantCookStillTry (log)
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44936709805_51f1ff0a8d_c.jpgEggplant with cornflake breading  with Taku choy  ..marinara sauce


Edited by Paul Bacino (log)
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Its good to have Morels

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Grilled chicken thigh, bean sprouts and scallions with sesame dressing and a simple salad. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Penne with hot Italian sausage (leftover from my Sunday dinner of saffron rice with hot Italian sausage and greenlip mussels) and sauteed broccolirabe (left over from last nights dinner of a shake and bake chicken breast  with broccolirabe). Do things  really count as leftovers when you are cooking things with the intention of getting more than one meal out of them?.

As a senior citizen cooking for one, I try to avoid wasting food, but it's difficult.  I buy a lot more vegetables such as   zucchini than I actually cook and eat.  Sometimes its a matter of throwing out the zucchini I didn't use last week to make room in the crisper for the zucchini I bought this week and will probably throw out next week to make room for the zucchini I buy next week.

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"A fool", he said, "would have swallowed it". Samuel Johnson

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Thanks Norm - stuffed 'shrooms are going to be on deck - it been too long


Edited by heidih (log)
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It's been pretty warm on the FL Gulf Coast so finally a little cool weather and time for a little comfort food.  I've been socking away a lot of chicken stock so old timey dumplings fit the bill.  I used a brown chicken stock with sous vide turkey for the meat lovers.  I also made a vegetarian variant using a veg soup base.  

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You have to have good bread for sopping so-

 

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Last nights supper was fried MS catfish, WA oysters and Mexican Chayote.

 

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And two apps from Sunday dinner.  Shrimp Napoleon and tuna tower

 

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The main for Sunday's dinner was Salmon with Beet Casuzieni.  Here's a picture of the prep.

 

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Edited by Steve Irby (log)
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Simple Shoyu Ramen with what I had on hand. No scallions or other greens unfortunately. Still didn’t suck. 

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Eggplant stuffed with ground lamb and topped with shredded Habanero cheese, steamed asparagus, and shredded hash browns.
Hubby not a fan of the skin left on the eggplant, but he managed to enjoy the filling!

 

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Dejah

www.hillmanweb.com

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16 minutes ago, JoNorvelleWalker said:

 

Sigh here too.  As we speak I am drinking my last lime.

 

If I'm feeling energetic dinner may be store-bought dried spaghetti.  Or it could be a can of Progresso minestrone.

 

 

First time round,  I read that as Prosecco minestrone.

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Tonight I tried Nigellas Chicken & Pea Tray bake from At My Table. Mine does NOT look like her Instas!

But it did taste good and was beautifully easy on a work night... I did find the peas a little chewy though & skin not as crispy as I like - I just followed the recipe, so none of my usual skin crisping efforts occurred and its my fault.  (It's Hump Day gimmie a Break 😁

 

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Nigellas recipe used 8 thighs to feed four, I was only comfortable with 7 in the pan with spacing. We are also a well sated 2 with this to fit in the freezer!

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Edited by CantCookStillTry (log)
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On 11/2/2018 at 10:44 AM, mm84321 said:

Pierogi , borsch in a cup

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mm84321, is that restaurant food or home-made?  We had the best borscht ever in Krakow.  I've been trying to recreate it but no joy.  It looked just like that though.

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Chicken in red curry with jasmine, cilantro / lime rice. I always add a little chili oil to boost the heat of the red curry a bit.

HC

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Edited by HungryChris (log)
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 Sautéed peppers and onions, broccoli with a dashi and wasabi sauce, and nanban chicken over mushroom rice. 

  • Like 11
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Dinner at a technical workshop in Nanjing ... I was allowed to select the dishes 😋

 

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Some local veggie with sesame dressing

 

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Braised eggs and intestines (and ears)

 

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Century eggs in vinegar

 

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Shrimps with peas

 

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Shrimps with barley cooked in orange juice

 

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“Stinky” tofu

 

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Matsutake mushrooms

 

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Black pepper beef

 

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Pork in sweet bean sauce with steamed bread 

 

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BBQ lamb ribs 

 

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Spicy frog

 

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Pan-fried dumplings

 

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Fried mushrooms - their speciality

 

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Xiao Long Bao

 

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Crunchy potatoes 

 

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Braised daikon

 

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Pork head terrine with aged vinegar


Edited by Duvel (log)
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