Dinner 2020

Ann_T · June 27, 2020

Last night's dinner.

Penne Natasha.

chromedome · June 27, 2020

5 hours ago, CantCookStillTry said:

On tonights edition of Where Is The Carb, himself has some Roasted Turkey Breast with a side of Ham, Jalepeno & Cheese Scrambled Egg.

If anyone wants to send me some proteiny Inspo that would be awesome. He never complains but I'm getting bored of meat/egg/meat&egg cooking.

Feeling your pain, hon. My GF did variations on the whole Keto/Atkins thing for the last couple of years, including a very earnest attempt at hardcore keto-ing last year. She now has a cholesterol issue, for the first time in her life, and her doctor has her eating on the DASH plan (which is a much happier experience for me).

It was especially difficult for me because a) she seldom eats anything left over; and b) frugality is too deeply engrained in my DNA to allow food to go to waste. So I'd end up eating her high-protein, high-fat leftovers at lunch, because try as I might it's really difficult to cook single-person portions of anything. Amazingly I did manage, in spite of the odds, to maintain my own weight.

On a practical note, fish and shellfish make a nice change of pace. There's also the option of legumes, depending how militant he is about the percentage of carbs in 'em.

Margaret Pilgrim · June 27, 2020

Tomato and basil

Squigglies with housemade ricotta, sausage and peas, basil and mint

mgaretz · June 27, 2020

Made another standard rye. Not the prettiest loaf but tastes great! Dinner was egg salad with carrots, celery and piece of the bread. Also tomato soup (Ritz crackers not shown) made from the tomato sauce leftover from the pizza a few nights earlier.

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heidih · June 27, 2020

22 minutes ago, mgaretz said:

Made another standard rye. Not the prettiest loaf but tastes great! Dinner was egg salad with carrots, celery and piece of the bread. Also tomato soup (Ritz crackers not shown) made from the tomato sauce leftover from the pizza a few nights earlier.

Roast the carrots as you often do nicely, accidentally shove the celery into the compost receptacle and I am right there. Ritz crackers - been years but ouch they are good.

BeeZee · June 27, 2020

Cooked indoors due to thunderstorms...salmon fillet (brushed with mixture of balsamic glaze, grainy mustard, honey), sweet potatoes (white flesh, purple skin) that were par-cooked whole in micro, then sliced about 1/2” thick. Placed them on a sheet pan lined with non-stick alum foil, brushed with oil, a drop of agave syrup, aleppo pepper, salt. Steamed asparagus in the micro.

scamhi · June 27, 2020

stir fry tonight. I really miss Szechuan food. This has pork and broccoli, ginger garlic, red onion, scallion, chili black bean sauce, and hoisin.

the sake was a Kuboya Suijyu Dai Ginjo Nama

robirdstx · June 28, 2020

Grilled Chicken Thighs and Coleslaw

Margaret Pilgrim · June 28, 2020

99.6F today. That's the outside temp, not mine! Light supper.

Blistered farm stand green beans with truffle salt. Incredibly good! Husband scarfed them like popcorn.

(Cold) raw tomato sauce on (hot) squigglies. Always a hot weather winner.

I'm going to poach an egg in the remaining half cup sauce in the morning. Will advise.

Franci · June 28, 2020

Husband felt the need for a ribeye, I am not much into meat lately. I made also a salad, some green beans and broccoli, grilled vegetables and olives. Still plenty of pan de cristal and pizza in teglia in the freezer

Edited June 28, 2020 by Franci (log)

CantCookStillTry · June 28, 2020

Cypriot/Greek inspired slow roast Lamb.

Garlic, lemon, Cinnamon, Oregano & Rosemary marinade for 24 hours.

Balanced on some tiny potatoes kidlet dug up from his great grandmothers veggie patch.

Five hours later and the carnivore should be happy. Little drier than I would have liked but I'll put that down to me using a leg not a shoulder. I just can't seem to find lamb shoulder down here.

Edited June 28, 2020 by CantCookStillTry (log)

BonVivant · June 28, 2020

Frittata with kelp.

I eat so much asparagus, not sure if these were ever posted...

Paul Bacino · June 28, 2020

Meet the Jorge

This is a dry aged chuck end cut rib-eye/ one of the best steaks I have eaten .

sorry.. this was a cross cut through the deckle

Edited June 28, 2020 by Paul Bacino (log)

**Shelby** · June 28, 2020

Made a big bowl of the pickled squash from Deep Run Roots to go with a chef salad

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Margaret Pilgrim · June 28, 2020

2 hours ago, Paul Bacino said:

Meet the Jorge

Was this from Flannery?

Edited June 28, 2020 by Margaret Pilgrim (log)

Paul Bacino · June 28, 2020

@Margaret Pilgrim-- yeah/ Bryann is a friend of mine.

Flannery --- https://www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve/dry-aged-jorge-ribsteak.html

His product is awesome!!

Margaret Pilgrim · June 28, 2020

46 minutes ago, Paul Bacino said:

@Margaret Pilgrim-- yeah/ Bryann is a friend of mine.

Flannery --- https://www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve/dry-aged-jorge-ribsteak.html

His product is awesome!!

Nice guy, lovely family, fabulous product!

scamhi · June 28, 2020

12 hours ago, robirdstx said:

Grilled Chicken Thighs and Coleslaw

@robirdstx what did you season those thighs with? they look great

robirdstx · June 28, 2020

8 minutes ago, scamhi said:

@robirdstx what did you season those thighs with? they look great

Thank you. My husband is the grill master. He starts the thighs over direct heat and then moves them to the top shelf and turns them at 10 minute intervals until done. Really crispy skin! These particular thighs were lightly seasoned with a cajun mix, but the color comes from the grilling.

weinoo · June 28, 2020

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Almost Caesar as an appetizer before...

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Pork chops, pan sauce, side of potato salad, Jacques style.

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Chicken scarpariello, asparagus, baguette. One of my favorite chicken dishes, this one made with Joyce Farms poulet rouge, braised in the CSO after stovetop browning. Plating not included.