"What's for dinner?" - Wednesday Edition.

[Lucinda]

This evening's selection is the budget friendly and very tasty Roast Chicken and Veggies, with fresh Asiago bread.

We do a brush of olive oil, followed by garlic powder, black pepper, and sea salt, on just about any meat we roast (and on the veggies before adding the meat to the pan), which keeps things moist, and flavors the veggies in the bottom of the pan beautifully. I may add fresh thyme and rosemary, or a poultry seasoning blend, depending on what I plan to do with the leftover chicken.

The veggie selection almost always has onion, potato, carrot, and celery. The celery is actually kind of critical IMO. I don't like the texture of cooked celery, but it actually adds a ton of flavor. I'll toss in any other root veggies we may have on hand. Sweet potato makes a GREAT addition. That little pop of sweetness in the savory veggie mix is wonderful.

The Asiago bread will be an experiment. I'll use a base of the Artisan in Five bread and see what develops. Not sure what herbs I'll use or how I'll incorporate the asiago yet. Fun stuff!


What's for dinner in your part of the world?

[The empressof all]

1. I have a huge pork shoulder

I was at Costco on Sunday and they were on sale so I was planning on making some Spicy pulled pork. My house is still in disarray though from the flood so my Nesco Roasters are inaccessible to me. I don't have a pan big enough in the kitchen right not to cook it in the oven. After my second cup of coffee I might think about hacking it in pieces and throwing it in the Pressure Cooker...or it will wait another day until the SO can hunt for the Nesco for me amongst the hundreds of boxes in my back bathroom.

[The empressof all]

6. Well I hacked the pork in two

I didn't notice I bought a boneless one which made it easier. I have half going in the crock pot and half going in a slow oven. I spiced with my secret blend rub of paprika, garlic powder, salt, pepper, chili powder, and cayenne pepper. I added about a cup and a half of medium Pace Picante sauce that was dosed with about 5 cloves of chopped garlic and a dried red chili for each batch. I was going to cook them with two different flavorings but why toy with SO's idea of perfection. It'll be interesting to see if there's any real difference between slow cooking in the crock pot or cooking at 225 in the oven. I did brown the meat that went into the crock pot on top of the stove and deglazed that pan before I threw it into the pot. The one in the oven got a light sear at 500 before I added the liquid, covered and turned the oven down.

[Lucinda]

8. Sounds great! We usually roast with minimal seasonings and

decide what we're going to do to finish it later. One large pork roast in our house might end up as sliced roast, tamales, egg rolls, AND BBQ.

I bet the slow cooking with the spicy mix the beginning really gives you great flavor.

I think you'll find a difference between the two methods unless you're using a roaster in the oven. I think covered cooking makes a difference.

[The empressof all]

11. I'm not eating any of this

Well, I might sneak a taste...I pack it up into individual sandwich size baggies and stick them in the freezer. This way SO can have his favorite sandwich anytime he wants. He likes the pulled pork on an Onion Roll with some Pace Picante, a slice or two of swiss and lots of pickles. He's as happy as a pig in.. well you know... when we have a freezer full of his sandwich stuff. It's not much for him to ask...so it's easy to keep him happy.

[Lucinda]

14. And cool that you can make it in bulk and its ready to go. On request.

:) And way better than any prepackaged stuff you could buy.

[The empressof all]

19. As I'm losing weight he's putting on a few pounds

Since I'm not cooking on a daily basis he's gotten into the habit of picking up Chinese food or eating Pizza for dinner. He's not much of a chicken fan unless it's fried, marinated wings or gizzards. He won't bother to grill a steak or burger for himself but he will use the microwave. So my challenge is to find things he will eat that I can freeze in individual sized portions for him to heat and eat. He's not big on stews or casseroles and is even hard to please with freezable soups.

[Lucinda]

57. That IS a challenge. Does he like mexican food?

I can think of a few things that might freeze well. Like fajita mix, enchiladas, taquitos, etc.

[The empressof all]

59. He's ok with Chicken Enchiladas

That's about it when it comes to freezable Mexican. He likes Sauce so things like baked ziti or lasagna are non starters for him. He loves Pasta but it must be dripping wet with sauce. Luckily he's happy with the Olive Barilla sauce so I always have that on hand and all we need to do is remember to pick up a baguette. He won't eat pasta without bread.

He's a grown man and capable of feeding himself so I just try to stear him towards the healthier end of the food chain. He eats apples and asparagus so I always try to have that on hand. He does like his cheese a little too much and is finding out that eating too much of a good thing has consequence unless you balance it out with some roughage.

[bicentennial_baby]

2. Stouffer's French Bread Pizza

It's a late night for both of us. I won't be home until 7-7:30, Sniffa won't be home until 9-ish. We'll survive. :P

[Lucinda]

9. LOL I imagine you will! I used to buy Freshettas from time to time

and they were great when we didn't feel like cooking. We always have dough on hand now, so we just make them fresh when we want pizza. Its just as fast and I can have what I want on it. I'm not a big red sauce fan.

[Tesha]

3. I picked up a roaster Tuesday...

looks like it's chicken for us tonight too. On the rotisserie, patted inside and out with seasoned salt. Mr Tesha would like stuffing I'll bet. I've got a nice Butternut that's going to be steamed for a side or a soup... and some tiny Brussels Sprouts with just salt and pepper.

One of those simple, old fashioned dinners.

[Lucinda]

10. I think simple meals are often the most satisfying.

I haven't had brussels in forever. And the butternut squash sounds good too. That gives me things to think about making soon!

[hippywife]

4. I'm not sure yet

but I know one thing. It better be something other than leftover salmon patties. The poor guy has eaten them three nights in a row.

[Lucinda]

12. I can email you some roasted chicken and veggies?

;)

[ginnyinWI]

5. Mulligatawny soup. n/t

[Lucinda]

13. It is great soup weather right now.

I've never made mulligatawny. Is yours spicy?

[ginnyinWI]

55. yeah, too spicy actually.

The first time I made it, I used powdered ginger and it was fine. This time I used fresh, thinly sliced ginger--as the recipe called for--and wow, it was really hot! Next time I'll cut it down from a half cup to a quarter cup if I use the fresh stuff.

Otherwise, yeah it's good for these cold days. The temp this afternoon was 1 degree!

My recipe has 6 T. (yes Tablespoons!) of curry powder in it, too. Plus a whole bulb of garlic, chopped up. You put it in cheesecloth with the ginger, then take it out before serving. I didn't have cheesecloth so used a sheet of paper towel and it still worked ok--didn't fall apart or anything. Between the garlic, curry and ginger it really packed a punch.

[Lucinda]

58. I'm amazed the paper towel helpd up. You must have found a really good brand.

That does sound super spicy. 6 t of curry? WOW! Your sinus passages must be very clear tonight. LOL

[ginnyinWI]

61. yeah that stuff will clear you right up.

I was expecting that paper towel to break. It wasn't anything unusual, just an ordinary paper towel. It was the brown recycled paper kind, unbleached. I had it simmering in the middle of the pot and kind of stirred around it. I had tied the bundle up with cotton string.

[Lucinda]

62. Amazing. They should use you for a commercial!

:)

[spinbaby]

7. Leftovers!

We have leftover mac and cheese, shrimp etouffee, braised red cabbage, and stir-fried tofu with greens. I have a suspicion that the tofu will still be a leftover when the evening is done.

[Lucinda]

15. I think tofu multiplies when you close the fridge door.

:D
The braised red cabbage caught my eye. I cant remember ever cooking it. We do a cabbage and potato baked dish with green cabbage, and we use napa cabbage in stirfry and eggrolls, but I don't remember ever cooking with the red. Whats the flavor like cooked?

[spinbaby]

60. It's classic German food

I grew up with it. You cook a bit of onion in butter, add sliced apples, shredded red cabbage, salt, a teeny bit of water, a splash of vinegar, and a spoonful of sugar. Cover and cook for an hour or so, making sure there's always a little liquid on the bottom. It's a good sweet-and-sour side dish for anything kind of heavy and fatty--wurst, for instance.

[Lucinda]

63. That sounds really good. I like the idea of the apples and cabbage together.

I'm going to add this one to my "try this!" list. Thanks for sharing it.

[Tesha]

18. we love leftover night...

You browse through the fridge, a little of this, a little of that.... fill a plate and nuke it..

[wildeyed]

16. Sweet potato casserole.

Green salad on the side.

[Lucinda]

17. I am seriously jealous.

:D
I have one sweet potato that is going into my roast veggies, but now I want casserole.
Maybe next week!

[Phentex]

20. Pasta with swiss chard and coincidentally, leftover roast chicken!

I could use italian sausage but we just had a soup with that, so I'll use the chicken instead.

My family loves roasted chicken and vegetables. Their favorite is a garlicy lemon pepper blend. MMMMMmmmmmmmmmmmmmm...

[cbayer]

21. Mini pepperoni pizzas and salad with apples, celery, pistachios and blue cheese

dressing. And maybe some soup, if DH is still hungry. He's been out on the water all day and might be really hungry!

:hi:

[Lucinda]

45. Mmmmmmm. Blue cheese!

I've been craving blue cheese since someone mentioned bc burgers the other day.
Your salad sounds really good!

[grasswire]

22. crispy pan fried eggplant slices and fettucini alfredo...

...using green onion pasta, and a huge green salad, and rosemary bread.

It's a birthday.

For dessert, a four-layer Guiness stout dark chocolate cake.

[Lucinda]

50. Belated best wishes to the birthday boy/girl. Sounds like a great meal.

I've never seen green onion pasta. Is it home made or specialty store?

[grasswire]

54. Trader Joe's

Actually, I mis-wrote. It's chive, not green onion.

[Lucinda]

56. I haven't had chive either. Just spinach and tomato.

I've been wanting to experiement with homemade flavored pastas, but never seem to make the time.

[htuttle]

23. Makhani chicken on basmati rice for stepson #1 and myself

I made a ground turkey gravy on mashed potatoes for my wife, since she's been having problems chewing lately (long story I won't go into here). It looks a bit like cafeteria food, but I do take some care with it. Brown the organic turkey with some minced garlic in olive oil, deglaze with a bit of wine, then add some tomato paste, bouquet garni and organic beef broth. Simmer for awhile then a bit of flour to thicken it up. It looks like Tuesday's lunch menu at the public high school, but tastes a lot better. :shrug:

For the sauce for the makhani chicken, I totally cheated. I used a can of Jyoti saffron cream sauce, since I hadn't tried that kind yet.

It's just a Wednesday, after all... :7

[Lucinda]

48. Ahhh....but Wednesdays are a great day to cook.

Both meals sound goood. The saffron cream sauce is intriguing.
We make a couple of one pot dishes that look really awful but taste amazing.

[Tangerine LaBamba]

24. Disgusting, just disgusting

I'm tired, long day, no energy for cooking, looked through delivery places, nothing appealed, and it's just me tonight, so I did a bad, bad, very bad thing. But at least there is nothing left to use as evidence against me.

I'm going to hate myself for the next twenty-four hours.

[The empressof all]

25. I understand and I've been there.

I can make a fabulous Mac & Cheese from scratch but sometimes I just crave the blue box. That and Ramen are my processed food weaknesses.

[Tangerine LaBamba]

28. Tell me why

something happens - I wasn't even that hungry - and I started shoveling it in like I was starving.

Good sense prevailed, and the rest went down the garbage disposal.

But what is it about that stuff that makes it so, what's the word, gobble-upable?

[The empressof all]

30. Last time I made it.....Oy

I made it as a side for the kid and SO. I took a taste as I was stirring it in the pot and never even bothered to get the serving bowl out. It was gone before they got home and they had something else for dinner. It never even made it out of the pot. It's like Crack I tell ya.... I don't even let it in the house. I can resist the home made 4 cheese stuff I make but that blue box just calls my name. :shrug:

[Tangerine LaBamba]

32. I was that close

to doing what you did, but I was too tired to stand at the stove.

I dropped it into a MIXING BOWL and ATE IT WITH A TABLESPOON!

I just disgusted myself, but you're comforting me. It's not just me.

There's something in that orange stuff.

Never again. I swear.

[Tsiyu]

49. ...

:spank:










:)

[cbayer]

26. I like the velveeta and shells box, but don't tell anyone.

:hide:

[Tangerine LaBamba]

29. Never again

I don't even remember buying that stuff. And there's ANOTHER box up there.

Velveeta?

I LOVE Velveeta.

I won't tell if you won't.

:toast:

[The empressof all]

31. Have you tried the Velveeta Fudge yet?

Cheesy chocolatey goodness...I swear. It's a great creamy fudge.

http://southernfood.about.com/od/fudgerecipes/r/bl30222c.htm

[Tangerine LaBamba]

33. I just gave away

the last of the Ghirardelli Turtle Caramel Fudge brownies that I made the other day, and now you come up with THIS?

Ohhhhhhhhh.

You're Satan, aren't you?

The combination of chocolate and cheese is far too seductive for me. I'd sink in that recipe and never be heard from again.

You are a very bad person.

:toast:

[cbayer]

34. Oh. My. God.

Goes to show you that the stuff isn't really cheese at all. It's some kind of wicked shapechanger substance.

:rofl:

[TreasonousBastard]

36. IN THE NAME OF ALL THAT'S HOLY (or otherwise)...

what possessed you to post this? Better yet, what possessed the originator of this demonic device to invent it and let it out for the public to see?

While Velveeta may not be in any way related to actual food, it is far more addictive than crank and certainly tastier. Combined with chocolate, TWO sticks of butter and a POUND AND A HALF of confectioners sugar, this makes one a true martyr to food.

(If this is Southern cooking, as is the braided bacon/sausage roll, how are people in the South making it past 40?)

[Lucinda]

41. Try dipping chocolate fudge into the velveeta rotel dip.

;)

[TreasonousBastard]

44. No, no, no, no, never in a million years! But, I will...

end up making these horrific Velveeta squares of demonic delight, and eat them, and serve them to unsuspecting folk and hope they do not drop dead or become addicted.

I will atone by making avocado chocolate fudgy icing for other, less evil, confections containg ingredients actually considered as food.

(But my favorite fudge/brownie icing remains Trader Joe's Key Lime Cheesecake liberally slathered on)

[Lucinda]

46. I am blessed/cursed that there isn't a Trader Joe's anywhere in my area

We make do on very slim pickings around here. Tourist towns do not make for exciting grocery options.

And the fudge in the dip is gooooooooooood. Deadly, but goooooooood.

[TreasonousBastard]

52. Nearest TJ's is about 50 miles from here...

so I tend to plan the trip around other things I have to do up that way.

But, most TJ's seem to be getting smaller with less selection, and a lot of the stuff I used to love when I lived closer to one just seem to have disappeared. But, that's true of BJ's (a lot closer) and other places, too.

[Lucinda]

53. I think mine is about 4 hours away.

Way too far for a shopping run. But if we ever go down to Ikea it might be worth the trip. :)

[Lucinda]

40. I could never get on board with velveeta and pasta. I'm a blue box girl.

But I love rotel dip and have been known to snack on the stuff on it's own.

[Lucinda]

43. I like the one with the pre-made cheese like goop that you squish out.

And it's death to me. I really have problems if I eat it.
I've yet to make a homemade mac and cheese that I like better than Kraft. How sad is that! :rofl:

[NMDemDist2]

27. Reservations

:rofl:

I drug poor Lady B down the Natural Entrance of Carlsbad Caverns then on a Ranger tour. we walked from 11AM until 4 PM

we're beat. and Mr. K works late so we stopped and let some one else cook

you din-din sounds lovely though :hi:

[Lucinda]

38. We don't dine out often, but after a day like your's it seems perfect!

Hope it was a lovely meal.

[Shakespeare]

35. My boyfriend cooked tonight--Tuscan white bean soup with kale and Italian sausage.

I supplied the recipe/directions, and he executed--to perfection, I might add. That pot of soup was almost too beautiful to eat (but there's lots leftover for me to take to lunch tomorrow and Friday!). A little crusty sourdough on the side, and I am now full of soup.

He's turning into quite a good cook. :loveya:

[Lucinda]

37. There is something about a man who cooks, isn't there?

:)

[Tsiyu]

39. Managed to scrape $20 to go to the Sava Lot

Spent $18.10 : two cans tomato sauce
one can diced tomatoes with onion, garlic and basil
one can chili hot beans
two loaves french bread
one loaf sandwich bread
one six pack chicken drumsticks
jar peanut butter (crossing fingers)
pack fudge grahams (writing snack)
large shaker parmesan
dozen eggs
pound of angel hair
hot chocolate mix
pack of TP


Normally I would get some fruit and veg but I still have some organic oranges a friend brought me from another friend's farm in FL. (Ugliest little spotted oranges you've ever seen but like heaven when you cut em up) and I still have sweet potatoes and white potatoes and onion.

Made a veggie two bean chili with the diced canned maters and a can of black beans I had. Added bay leaf, chili pepper, more garden chili, other secret seasonings. Served myself a bowl or two covered with parmesan with a hunk of toasted french bread.

Son and GF are at band practice, so it's just me here. Woohoo!

So now you know how a poor girl eats :)

[Lucinda]

42. I lived on a jumbo box of swiss miss cocoa one december in college

So I can relate to stretching your dollars!
You do great with a twenty!
And Save A Lot has one of the only jarred red sauces I've ever liked. We used to have one very close to us, but it closed down. Great store for bargains!

[Tsiyu]

47. When all six kids were smaller and home

and I had an unlimited budget for food I would load two carts worth every trip. I can't imagine that now.

These days I have to budget every penny and I've gotten pretty good at it though I am sick of it.

Sav-a-Lot does have good deals but very limited selection. Their sauces and canned goods are the best and the cheapest, though.

Your roast with the added sweet taters sounded good by the way. Smelled good from here!

[Lucinda]

51. Yup. Save a lot does have some great stuff. My mother loved their butter pecan ice cream.

The sweet potato really adds a lot to the roast veggie party. The little pop of sweet flavor is really great.

I'm on disability now, and Bill is working at a job for less than half what he used to make, so we are on a pretty tight budget ourselves. We don't have cable, use magicjack for telephone service,and have dsl only service through the phone company, so we have a little breathing room. We buy meats on sale and make them work through several meals, and grow our own herbs and tomatoes. Of course we were bargain shoppers when we really didn't need to be. I like the challenge. :)

[Neecy]

64. it's finally warm out....

So for the next two days I'll have the smoker fired up. I'm smoking for two households and I've got a lot to put on the racks - this morning I have chicken breasts smoking (smoked chicken makes terrific chicken salad), some bratwurst and chicken wings that have marinated all night in Gate's BBQ sauce. Tomorrow a big honkin' brisket goes on and tomorrow night the burnt ends from it get finished. This should feed everyone for at least a week :)

[Phentex]

65. Sounds good!

My neighbor uses her smoker all the time and I can smell it from my house.

What's the story with Gates BBQ sauce? I don't think I've ever heard of it.

[Neecy]

67. Gates is a Kansas City BBQ classic

I would almost drink the stuff if I could. Most KC BBQ uses a spicy, thin, vinegary sauce and Gates is one of the best. Pure barbeque heaven.

http://www.gatesbbq.com/GeneralInformation/Store.aspx

[Phentex]

70. I love to try new ones...

I'm a BBQ fiend. :9

[Lucinda]

66. I'm glad the weather has given you a window. It's cold but beautiful here.

Bill was talking about building a smoker yesterday. He's a huge smoked everything fan. :)

[Neecy]

68. So am I....

Smoked brisket sandwiches are pure heaven.

I smoke a lot of fish, too. I'll get a nice piece of tuna and smoke the heck out of it, and then chunk or shred it to put over a salad. I haven't been brave enough to smoke cheese yet, but I'm working up to it...

[Lucinda]

69. I love smoked cheddar.

I don't think i've had any other smoked cheeses though. I have heard that smoked Gouda is supposed to be great.