Dinner 2023

[JoNorvelleWalker]

Progresso Loaded Potato Soup with Bacon.

 

[liamsaunt]

My fish share delivered pollock yesterday, which of course I have complained about here probably too many times before.  Rather than making my usual Indian flavored fish curry, I decided to try making a Thai-style red curry instead.  I am sure it's not even slightly authentic, but we all thought it was delicious.  I added bell peppers and sugar snap peas for some vegetables since that's what I found in the crisper drawer.

 

[Ann_T]

Matt used one of the baguettes to make a sandwich (vegetarian).

[weinoo]

1 hour ago, Ann_T said:

Matt used one of the baguettes to make a sandwich (vegetarian).

 

 

Are the olives glued on?

 

Since I kvetched a fair amount in the spoon rest thread, the pasta I made while taking pictures with which to kvetch:

 

 

Penne with asparagus.  Almost as simple as it looks, other than the homemade chicken stock and the freshly grated Pecorino and Parmigiano.  And peeling the asparagus.

[Ann_T]

13 minutes ago, weinoo said:

Are the olives glued on?

Toothpicks.

[Shelby]

Gorgeous sandwich @Ann_T

 

Last of the corned beef for sandwiches again

 

 

Hot wings with spinach and Mac and cheese

 

 

 

Homemade chocolate pudding with blackberries

 

 

Wanted to use my new chopstick holders so noodle bowls

 

 

\

 

Chicken quesadillas

 

 

 

I SV'd some domestic turkey wings for about 4 hours at 150F then threw them under the broiler

 

 

Vegetable soup and salad to go with

 

 

 

Venison meatballs and Italian sausages with roasted romanesco

 

[heidih]

@Shelby Your food as always looks comforting and delicious. BUT homemade choclate pudding with blackberries - I never would have thought of. I am imagining the taste now, Thanks!

[Duvel]

Midweek dinner: Sausages, carrots & peas and mashed potatoes …

 

[C. sapidus]

Stir-fried curry beef with green beans (pad ped nuea). Ground beef with green beans, red bell pepper, roasted Poblano chile, garlic, Panang curry paste, sliced Thai bird chiles, fish sauce, and white pepper, finished with tamarind, chile jam, Thai basil and cilantro. Jasmine rice.

 

Quick and easy but packed with flavor.

 

Edited March 28, 2023 by C. sapidus (log)

[Kim Shook]

On 3/15/2023 at 8:16 PM, Shelby said:

I promise I'm not a stalker. 🤷‍♀️

I said the same thing many years ago to @racheld.  I can only imagine what she thought when I informed her the Mr. Kim had given me a trip to see her for Christmas 😄! 

 

@Dante – I had to look up an Elena Ruz sandwich and it sounds great.  I love that sweet/salty/savoury combination!

 

@MaryIsobel – I’m so sorry to hear that your husband had to have surgery and is back in the hospital.  Please know you are both in my prayers! 

 

@C. sapidus – I’m like your boys – when nothing else appeals and I need to eat a vegetable, I’ll slice up a cucumber.

 

@Norm Matthews – I don’t think there is much more perfect a meal than fried pork chops with mashed potatoes and gravy!  I’ll take green beans in place of the asparagus, though 😁.  Also, I’m stealing your method of serving Pots de Créme!  Finally, a chance to us my china teacups.  Now, if I can just find them!

 

@Shelby – your St. P’s day meal was all gorgeous, but you are killing me with those incredible potatoes!  I’m envious of your soup dumplings – I’ve always wanted to try them!

 

Once again, it’s been ages since I’ve posted.  We celebrated our 41^st wedding anniversary by going out of town from the 18^th to the 21^st and I’m trying to pull together all of those meals for a little travel/food blog I’m hoping to post tomorrow.  Meanwhile, here are some other incidental dinners. 

 

A couple of weeks ago I tried a recipe that Shelby recommended for seafood enchiladas and served them with a salad, rice, and some Lidl bread spread with German cook cheese. 

 

 

The enchiladas tasted really good.  But I think I must have messed up somehow because I ended up with 6 extra enchiladas and WAY too much sauce.  They were unpleasantly gloppy.  But the leftovers were dryer and much better.  I put the extra enchiladas in the freezer and will make more sauce to serve with them soon.  I will be much more careful with saucing them.  I am so glad that I got the lobster base (Better Than Bouillon) – it is an excellent product. Thanks so much, @Shelby!

 

Rice, slaw, and some ribs from a Chinese place that Jessica brought home.

 

Mr. Kim’s dinner one night:

Spinach, romaine, carrots, celery, ham, Swiss, and hard salami.  I’m not sure I ate anything. 

 

The following night, I was still not feeling well.  It was pick up the cheese share day and Mr. Kim and Jessica put a cheese, bread, and crudité dinner together.  This was the only picture they took:

😂It ate a lot better than it photographed.

 

Last night was breakfast for dinner.  The tasty eggs we got at a farm near where we spent a few days:

 

Mango, grapes, ham biscuit, sausage biscuit & gravy, and an egg:

 

The ham was Benton’s country ham:

This was the second package of Benton’s country ham we have had lately and this one was very different than the last one.  This was much thinner – the slices were separated by paper – and MUCH saltier, but not as funky.  I said when we had the last slice that I love their bacon, but really prefer Edwards country ham.  Still feel the same.  It wasn’t bad – just not the best.

[Senior Sea Kayaker]

Quick dinner: chili with an avocado, tomato, arugula and iceberg salad and a cheese biscuit. With an IPA.

 

Edited March 29, 2023 by Senior Sea Kayaker (log)

[mgaretz]

Another gnarly piece of sirloin, with roasted red potatoes and green beans.

 

 

[Dejah]

Got a new shipment of pickerel fillets. I ordered some thicker fillets for steaming. I enjoyed all the cooked aromatics placed on top after steaming, and the fish retained its mild flavour.
Also made winter melon soup with pork hock and re-hydrated oysters.

 

                 

                                    

                                                                                                 

 

Marinated a couple of chicken breasts and 3 legs for Citrus Marinated Roast Chicken. Followed @Shelby directions and did up some roasted taters and steamed asparagus with Feta cheese. Love using the fresh thyme from a friend's greenhouse. Left overs for lunch today!

 

                            

[Senior Sea Kayaker]

@Dejah

I envy your access to pickerel. One of the tastiest freshwater fishes.

Which brings we to question whether you do or can get smoked Lake Winnipeg Goldeye. Back in the day when my father travelled to Winnipeg with the CPR he would always bring back a cooler full and it was one of my favorites.

It's something I haven't had for ages.

 

 

[Duvel]

“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings …

 

 

With some “excitement” for the little one thrown in …

 

 

 

 

All in all - quite tasty and close to zero effort. A winning combination 🤗

[Kim Shook]

Last night:

KFC slaw, pickly stuff, brisket, and smoked chicken thighs.  Mr. Kim did a 3 day BBQ judging this weekend and they are allowed to take home anything they had in their tasting boxes.  We have those and ribs and pork butt, as well.  So we have a lot of BBQ to consume.  Hoping to find the time to turn some of it into soup.  The slaw is something I’ve been doing for a couple of weeks now to try to up my vegetable intake.  It is low potassium, low fat, and no effort.  Especially at lunch or  when I’d prepared something for Mr. Kim and Jessica that I shouldn’t eat, I’d find that I wasn’t eating any veg.  So, I keep the slaw on hand and grab a few spoonsful and I’m good.  It’s working well so far.  I’m sure I’ll get tired of it at some point, but since vegetables, by and large, tend to fall into the realm of “eat them because they’re good for you”, I’ll probably just keep doing the same thing – like taking medicine 😁. 

[rotuts]

@Duvel

 

looks very tasty

 

excellent passing work on to 

 

the consumers themselves

 

how did you use this:

 

 

 

a favorite of mine

 

in the darker shades.

[Duvel]

21 minutes ago, rotuts said:

how did you use this:

 

 

 

a favorite of mine

 

in the darker shades.

Mine contained fifty shades of brown - Katsuobushi 😝

 

[Dejah]

1 hour ago, Senior Sea Kayaker said:

@Dejah

I envy your access to pickerel. One of the tastiest freshwater fishes.

Which brings we to question whether you do or can get smoked Lake Winnipeg Goldeye. Back in the day when my father travelled to Winnipeg with the CPR he would always bring back a cooler full and it was one of my favorites.

It's something I haven't had for ages.

 

 

Oh yes! Safeway has them quite often.
Our band used to play a 3-day gig for Abitibi Power and Paper Company when they reach their paper production goal in Powerview, Manitoba, and for the town's 3-P Festival (Pulp and Paper, Power, and Peas (grown and exported for pea soup!). There were always booths selling food, and the favourite was smoked Goldeye. We used to buy several, take it back to the hotel for late night snacks - with a squirt of lemon. Now I'll have to go and pick some up!

[rotuts]

@Duvel 

 

excellent.

 

do you have one of those

 

shave dried tuna

 

thing-ies ?

 

back when   I could see one for myself.

Edited March 29, 2023 by rotuts (log)

[Duvel]

10 minutes ago, rotuts said:

2Duvel 

 

excellent.

 

do you have one of those

 

shave dried tuna

 

thing-ies ?

 

back when   I could see one for myself.

Yes, I have both shaver and “fish brick” 🤗

 

[JoNorvelleWalker]

1 hour ago, Duvel said:

Yes, I have both shaver and “fish brick” 🤗

 

 

As do I.  Maybe I should use it more.

 

[C. sapidus]

Broccoli needed using up so I sautéed it with garlic, black soy sauce, fish sauce, and rice wine.

 

Mushroom, sweet potato, and Poblano chile tacos, cooked with chorizo, onion, garlic, three kinds of chiles (finger red, Serrano, and Thai bird), and cilantro, and then topped with feta cheese.

 

[FeChef]

On 3/28/2023 at 9:25 AM, Ann_T said:

Matt used one of the baguettes to make a sandwich (vegetarian).

What is that bottom yellow layer? (egg?) and whats the layer above the yellow layer? It looks like bacon. Only asking because you said its (vegetarian)

[FeChef]

9 hours ago, Duvel said:

“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings …

 

 

With some “excitement” for the little one thrown in …

 

 

 

 

All in all - quite tasty and close to zero effort. A winning combination 🤗

Future pyromaniac in the making.........