Dinner 2025

[C. sapidus]

Last meal for our house guest, who returns to Maine tomorrow.

 

Andrew's Goa curry, with salmon, shrimp, and Thai eggplant. Spice paste was garlic, dried red chiles, coriander and cumin seed, black peppercorns, and turmeric. Curry had fried onions, coconut milk, and tamarind.

 

Basmati rice with spinach, fried shallots, and cinnamon stick. Interesting recipe - the spinach is cooked really dry.

 

Cucumber and ginger salad with lime juice, ginger, and mint leaves.

 

Parsi green chutney, with grated coconut, cilantro and mint leaves, jalapeno, garlic, cumin, lime juice, and a little sugar.

 

[Honkman]

White Bean Gratin with Tomatoes and Sausage as well as Broccoli Rabe with Garlic and Olive Oil from All About Dinner by Molly Stevens - the gratin is baked in the oven with crumbled Italian sausage, Great Northern beans, onions, garlic, rosemary, diced tomatoes, parsley, panko bread crumbs, red pepper flakes and parmesan. Served with broccoli rabe - first quickly blanched and then pan fried with garlic, red pepper flakes and lemon juice 

[Maison Rustique]

One of the smoked sausages I grilled the other day with some potato, onion and eggs. Burrata plonked on the middle and a little other cheese and Ajika seasoning sprinkled over.

 

[Senior Sea Kayaker]

Dinner from last weekend of pork back ribs. last season's bush beans, not sure what the pasta dish was but tasted good and tomatoes.

Local N.S. Boxing Rock Irish Stout.

 

Edited March 12 by Senior Sea Kayaker (log)

[gulfporter]

Grilled blackened salmon over a garbanzo mash (lemon, olive oil, garlic and heavy on the Spanish pimentón.   Cherry chipotle dipping sauce. 

 

 

[Maison Rustique]

My food-gifting friend brought me this rice bowl a couple of weeks ago. I had it last night with the rest of my steak. I would buy that rice again. One of the best instant rice products I've had.

[Ann_T]

We had one of my favourite meals last night -

 

Oxtails with polenta and zucchini.

[Paul Bacino]

Ckn Parm  -baked panko crusted ckn/ WF 365 Spicy sauce/basta

 

[Honkman]

Shrimp Chili from Fish without a Doubt by Rick Moonen - chili base made with red and orange bell pepper, onion, garlic, fresno chili, chipotle in adobo, kidney beans, diced tomatoes, chili powder, cumin, bay leaves and some lager. Diced shrimps (marinated in adobo sauce) get added for the last two minutes and finished with some cilantro. Served with rice and sour cream 

[Neely]

DH has been cooking again. This time a sort of chicken ’ragu’ to have with pappadelle. I love this pasta, so silky. Alas I do not like the way DH cuts and cooks this chicken fillet. Being fillet it doesn’t take long to cook yet it is dry but then the onions are not meltingly tender. Maybe I’m getting fussy in my old age but I could hardly eat this and did the old push around the plate. 

[Shelby]

I don't want hot weather but I am looking forward to having (hopefully) garden stuff to eat.  I've been buying zucchini etc. and really  they just don't taste as good--or maybe it's all in my head lol.  

 

Cajun style chicken over zoodles and the millionth salad of the week.

 

 

I have a LOT of egg whites left over from @ninagluck's eggnog that I made that we've hardly touched.  So.  Pavlova.  Yeah, it didn't get very tall and my dent in the middle didn't turn out so well but it tasted good.  Bit of a splurge because I've yet to find sugar free sugar that doesn't leave a weird taste in my mouth.  However strawberries are on the good list to eat so I figure that balances out lol.

 

 

 

My mom and stepdad sent us these stuffed pork chops a while back.  I've been saving them .....for a special occasion but I decided to just go ahead and enjoy them.  SV'd.  Really good.

 

 

 

 

Mexican stuffed poblanos and beans

 

 

Splurge night last night.  Italian sausage and pepperoni with salad and some mozzarella sticks I bought from Misfits.  They were low in carbs and actually really good and easy.  Nice to have something new to eat.

 

 

Edited March 14 by Shelby (log)

[Honkman]

Pork Stir-Fried Noodles from A Very Chinese Cookbook - boneless country-style pork ribs are marinated in a mixture of soy sauce, oyster sauce, hoisin, sesame oil, liquid smoke and five-spice powder. The meat gets stir fried first, than shiitake mushrooms followed by napa cabbage, scallions, ginger and garlic before everything is thrown together and mixed with the sauce (left over from the marinade with chicken broth, chili-garlic sauce and corn starch). In the last step fresh lo mein noodles are added and quickly stir-fried until well coated

[Neely]

This dinner was an improvement on the previous. Crumbed chicken with a salad that included fresh basil and peas 

 

[C. sapidus]

Thai shrimp salad. Stir-fried shrimp in the wok. Dressing was blended long red and bird chiles, garlic, lime juice, and fish sauce. Salad had cucumber, shallots, scallions, Asian basil, mint, and cilantro. Served with microwave cilantro rice (not pictured). Spicy!

 

[Dante]

Bean and cheese enchiladas with tomatillo sauce, sides of jicama fries and steamed-and-sauteed asparagus

Edited March 16 by Dante (log)

[KennethT]

I recently made a new batch of spice paste for the Nyonya buah keluak chicken, so...

 

 

Now that I'm making the sauce thicker (a la Violet Oon) I think I'll cut back on the tamarind - it overshadowed everything this time.

Edited March 16 by KennethT (log)

[gfweb]

Barramundi with cooked tomato confit, charred broccoli, potatoes

 

[YvetteMT]

After a 4 weeks long work trip that was heavy on grilled cheese sandwiches and whiskey, back home to my own kitchen.

Ronzoni gf pasta, Raos sauce and some chicken sausages. 

 

tonight's elk roast, potatoes and carrots

 

[Neely]

Love Sunday roast and when the temperature took a dip to about 17’C I was happy to cook us roast chicken. 
 

 

 

Served the chicken with roast pumpkin, stuffing, roast potatoes and a mixture of chopped onions and mushrooms … there was gravy just not on the plate yet. No greens and I’m not sure why I didn’t cook peas as there are some in the freezer … just forgot. 

 

 

Edited March 17 by Neely
Posted photo twice (log)

[Honkman]

Chicken Tacos with Kale and Salsa Verde from Alex Stupak’s Tacos - bone-in, skin-on chicken thighs are rubbed with lard and salt. Roasted in the oven until cooked and with crispy skin. Meat and skin get chopped. Shredded kale gets cooked in salsa verde (made from tomatillos, garlic, onions, serranos, honey and cilantro) and mixed with the roasted chicken. Corn tortillas get filled with chicken-kale mixture, crema mexicana, queso fresco, minced onions and cilantro. Finished with a squeeze of lime juice

[Neely]

Today on account of it being St Patrick’s Day, I made traditional Irish Stew. 
 

 

 

 

cccc

[Maison Rustique]

If I'm having a grilled cheese sandwich for supper, it isn't going to be an orange plastic slice on Wonder bread.

 

 

My sis brought a little of the cannoli poke cake she made when she was here Saturday, so I followed with a piece of that. No pix, sorry but I mangled it trying to get it onto the plate.

[chromedome]

One of my clients gave me an assignment recently for an article on deboning chicken wings, because apparently there's a regional chain somewhere in the sunbelt that's getting some attention for its stuffed chicken wings. So after doing the article and the photography (not my strong suit) I froze the wings for another night. That turned out to be last night, because it was something quick and easy (since the actual deboning was done in advance), and I had errands to run in the afternoon.

They were stuffed with ... (sigh) ... Stovetop stuffing mix, because that's what my sweetheart's mom used to make so it's what she likes. I'll come up with something more interesting, next time. I also frenched the drumettes, because I thought the grandkids would appreciate the whole "meat lollipop" aspect. Roasted a sheet pan of broccoli, cauliflower, Brussels sprouts and mushrooms to go with, and made a garlic-y dip with mayo and sour cream. No photos, because that's a habit I haven't yet acquired (though I'll make a sporadic effort, going forward).

Also roasted off a few of the quail from our freezer, a few nights earlier. Just spatchcocked them, seasoned them simply (salt, pepper, garlic, rosemary), and roasted them at high temp for 15-16 minutes. They were tasty, but the grandkids balked at having to pull the flesh from the bones at the table. Next time I'll probably "tunnel" debone them (remove the keel, ribs, etc) to make it easier for the rug rats.

[liuzhou]

海陆空炒饭 (hǎi lù kòng chǎo fàn), Sea, land, air, fried rice. A sort of elevated Chinese surf and turf. 

 

Shrimp, ham, chicken (not that chicken are known for their aerial expertise)

 

 

 

[Smithy]

2 hours ago, chromedome said:

One of my clients gave me an assignment recently for an article on deboning chicken wings, because apparently there's a regional chain somewhere in the sunbelt that's getting some attention for its stuffed chicken wings. So after doing the article and the photography (not my strong suit) I froze the wings for another night. That turned out to be last night, because it was something quick and easy (since the actual deboning was done in advance), and I had errands to run in the afternoon.

They were stuffed with ... (sigh) ... Stovetop stuffing mix, because that's what my sweetheart's mom used to make so it's what she likes. I'll come up with something more interesting, next time. I also frenched the drumettes, because I thought the grandkids would appreciate the whole "meat lollipop" aspect. Roasted a sheet pan of broccoli, cauliflower, Brussels sprouts and mushrooms to go with, and made a garlic-y dip with mayo and sour cream. No photos, because that's a habit I haven't yet acquired (though I'll make a sporadic effort, going forward).

Also roasted off a few of the quail from our freezer, a few nights earlier. Just spatchcocked them, seasoned them simply (salt, pepper, garlic, rosemary), and roasted them at high temp for 15-16 minutes. They were tasty, but the grandkids balked at having to pull the flesh from the bones at the table. Next time I'll probably "tunnel" debone them (remove the keel, ribs, etc) to make it easier for the rug rats.

 

Deboning chicken wings sounds like a lot of work! And Stovetop Stuffing...oh, dear. But you're being good to your sweetie. Since you Frenched the drumettes, I take it you were only removing the bones from the middle part of the wings? The tibia, so to speak? And what do you do with the tips?

 

Your grandkids' reaction to the quail bones reminds me of my darling. He liked finger food -- fried chicken, for instance -- but if it had a lot of bones as it sat on the plate he thought it was too much trouble. Because of that, it's been a decade or two since I cooked Cornish game hen!