Dinner 2025

[Shel_B]

1 hour ago, KennethT said:

Jasmine rice can get mushy when done that way - it prefers to be steamed rather than boiled once hydrated otherwise it gets gummy and also loses its aroma.

@KennethT What's the technique that you use for hydrating and steaming Jasmine rice?

[YvetteMT]

Zero pics as I don't have my phone at hand when camping but-

 

Friday night I grilled halibut with rosemary and butter and also an elk tenderloin marinated with ginger(lots), garlic (even more) and coconut aminos ( it's soy sauce for the celiac/glutenfree since traditional soy sauce contains wheat). Served with host made new potatoes and fresh peas in a cream sauce, homemade (not by me!) sourdough with brie. Rhubarb mango cobbler for dessert.  (For 6 adults this time)

 

Combined effort dinners included sausages, casseroles, and ziti with piles of salads,  fruits etc. 

 

Our hosts decided that I was in charge of Friday camp dinners from this point forward.  Smaller group and our hosts are usually stretched thin as it's the start of the group camping which hits full stride the following morning with 20-ish for most meals.  This particular trip includes electricity but no running water so most things are prepared ahead and tossed into an oven to cook or grilled. 

[KennethT]

10 minutes ago, Shel_B said:

@KennethT What's the technique that you use for hydrating and steaming Jasmine rice?

Rice cooker using a little less water than the amount of rice usually calls for.  As that amount of water boils in the rice cooker, it hydrates the rice and by then its completely absorbed.  At that point, the rice cooker switches to keep warm mode and I Iet it sit for at least a half hour after the machine says the rice is ready for it to be completely steamed.  In my 20 year old rice cooker/slow cooker/steamer, I use 2 fillings of rice (washed well) using the included cup which seems to be the standard rice cooker sized cup, and then fill to about 1-3/8 mark on the inside of the cooker - a little less than between the 1 and 2 mark.

[TdeV]

5 hours ago, Shelby said:

This post has been snipped.

 

The tomatoes are SO good.  Did a major splurge.  Made bread--HAVE to have BLT's with real bread.  Along with  fries.  Homemade strawberry sauce and strawberry  ice cream for dessert.  

 

 

WHAT AN INCREDIBLE BLT ! ! !   GORGEOUS  AND YUM.

 

 

5 hours ago, Shelby said:

 Cauliflower "potato" salad again to go with.  That's a keeper recipe. 

 

 

Looks delish. Could you please post the recipe?

 

 

[RWood]

Pearl couscous salad with halloumi, tomato, arugula, corn, red onion (cucumber for my mother) and an herb dressing. Really tasty and cool for these 95F days. 
 

[Shelby]

1 hour ago, TdeV said:

 

WHAT AN INCREDIBLE BLT ! ! !   GORGEOUS  AND YUM.

 

 

 

Looks delish. Could you please post the recipe?

 

 

Thank you!!!  I want another one tonight so bad.  It doesn't help that I have most of the loaf of bread left that I made lol.

 

 

 

It's easy--I just do my regular potato salad recipe only sub cauliflower.  If I have a head of cauliflower I break it up into bite size pieces--mostly the tops but some of the softer looking stems and then I throw it in the IP.  1 cup of water, keep the cauliflower out of the water using what ever you use in the IP.  0 mins on high.  If I have a microwavable bag, I poke holes in the bag, micro for 3 mins and then let it sit for a while.  You want the cauliflower tender--but not mushy. 

 

I don't measure.

 

Hellman's mayo --or what you like.  Not Miracle whip imo makes it too sweet

Mustard

Diced onion, pickles and celery

2 chopped up hard boiled eggs

Fresh dill (I like to add a lot)

Secret ingredient is some dry Ranch dressing mix

Salt/pepper to taste

 

Mix that all up, add the cauliflower.

 

Good stuff

[YvetteMT]

Rice, corn,  and chicken thighs

 

[C. sapidus]

Leftovers from last night's dinner: Bulgogi and Mexican green rice with sorrel and epazote. A friend contributed a Greek salad, to complete the multinational meal.

 

Russian neighbors gave Mrs. C some sorrel plants, and she has been growing them in a pot. Neighbors use sorrel in their green borscht, but we both enjoyed the nice sour tang that sorrel gave to green rice. Will make again.

 

I made the bulgogi in the wok with shabu-shabu steak. I would not do that again, flavor was good but the cut was just too thin.

 

[Duvel]

Okonomiyaki, edamame, pickled daikon and yakitori …

 

[TdeV]

@Duvel. 

Lovely!

Could you tell/show us more about the Okonomiyaki dish please.

 

Edited to add: and the yakitori is chicken?

 

 

 

Edited 4 hours ago by TdeV (log)

[gulfporter]

Grilled blackened salmon.  Pasta salad with cuke, green onion, tomato.  Dressing was store-bought Cilantro-Avocado (in refrigerated section).  Was a tad cloying, so I added juice of half of a robust lime and cracked black pepper.    

 

 

 

 

[C. sapidus]

Seafood salad (yam po taek) with monkfish, bay scallops, and shrimp. Dressing was roasted chile paste, lime juice, fish sauce, sugar, lemongrass, sliced garlic, mint, and minced serrano chile. Served with lettuce and a good farmer's market tomato.