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Post by cheerypeabrain on Jan 18, 2021 16:50:06 GMT
This evening our son is treating us to a Chinese takeaway.
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Post by whatagain on Jan 18, 2021 19:16:20 GMT
Couscous !!! Did i tell tou that i married a fantastic woman, smart, fun, intelligent, beautiful and ... a good cook. And her couscous is great.
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Post by kerouac2 on Jan 18, 2021 19:29:01 GMT
Couscous sounds like an excellent idea right now.
I had red cabbage slaw with salmon tartare. Very good but I should have had a hot meal.
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Post by lugg on Jan 18, 2021 20:03:32 GMT
Chinese takeaway sounds good and so does the slaw and salmon tartare. Couscous; I really like it especially when its made with giant couscous.
I am making a chili with black beans - enough to freeze a portion , eat a portion and turn another portion into something else. I wish I could start to learn how to cook for just me , but I guess I will get there.
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Post by bixaorellana on Jan 18, 2021 21:27:34 GMT
The only size pot I consider appropriate for making chili is the vat. I have a box of couscous in my freezer but rather pathetically have put off using it because I've never made couscous.
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Post by kerouac2 on Jan 18, 2021 21:40:29 GMT
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Post by casimira on Jan 19, 2021 15:23:50 GMT
Black bean chili is my favorite, so much so that it is likely the only chili we eat. (I'm not keen on kidney beans or pintos).
Couscous is right up there on my list of favorites as well. The mention of it has me thinking that I will prepare a dish that incorporates using it. I have several jars of Moroccan Preserved Lemons that are mellow enough at this point to use in this dish. It's a lemony herb couscous and very easy to prepare.
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Post by kerouac2 on Jan 19, 2021 16:12:04 GMT
I'm pretty sure I'm having fish (cod) again, but the final decision has not been made.
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Post by kerouac2 on Jan 20, 2021 7:53:38 GMT
Here is my salmon tartare and red cabbage slaw from the other night.
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Post by tod2 on Jan 20, 2021 8:35:38 GMT
Last night it was a large mixed lettuce salad with a macaroni cheese - I used Rigatoni - laying grilled brinjal slices at the bottom before covering it in mushrooms and the cheese sauce. There is enough over to have tonight with pork sausages and more salad.
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Post by whatagain on Jan 20, 2021 11:55:33 GMT
I made a nice roastbeef with beans 'à la liégeoise' à la whatagain. Beans with ham with vinegar with onions with cream. Very light. Everybody liked it.
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Post by tod2 on Jan 20, 2021 12:12:08 GMT
Whatagain - that sounds as delicious as your Boursin and pear chicken. Was chicken wasn't it?
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Post by kerouac2 on Jan 20, 2021 12:23:22 GMT
I am boiling a hamhock with onions, and I will eat it with beans tonight. Winter fare.
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Post by mickthecactus on Jan 20, 2021 13:12:39 GMT
That sounds delicious. Better than that dogs dinner picture above!
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Post by cheerypeabrain on Jan 20, 2021 13:43:24 GMT
We're having quiche tonight....not sure what'll be in it yet....
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Post by onlyMark on Jan 20, 2021 15:31:01 GMT
I've made some cheese and onion muffins but they probably wont go too well with the roasted cauliflower, chick peas and bacon I have planned.
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Post by kerouac2 on Jan 20, 2021 15:33:15 GMT
Seems like a lot of carbs, but they are necessary for survival in a cold country.
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Post by mickthecactus on Jan 20, 2021 18:16:25 GMT
Penne pasta with green pesto, leeks and ham cooked in butter.
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Post by lugg on Jan 20, 2021 20:38:51 GMT
They all sound so good. Pasta for me too with salmon, asparagus and artichokes.
Mick your mention of leeks and ham has reminded me of a dish that I use to cook regularly but have not for a while so thank you - an idea for the weekend.
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Post by cheerypeabrain on Jan 20, 2021 21:18:06 GMT
They all sound so good. Pasta for me too with salmon, asparagus and artichokes. Mick your mention of leeks and ham has reminded me of a dish that I use to cook regularly but have not for a while so thank you - an idea for the weekend. Ooh...is it parboiled leeks wrapped in thick slices of ham smothered in cheese sauce with breadcrumbs and grated parmesan on top....? I hungry now..
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Post by mickthecactus on Jan 20, 2021 21:28:44 GMT
No, leeks cut small and fried gently in butter with chopped ham added towards the end and mixed into the pasta along with pesto and olive oil.
... or did you mean lugg?
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Post by cheerypeabrain on Jan 20, 2021 21:34:43 GMT
I meant lugg...but your dish sounds nice too....
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Post by mich64 on Jan 20, 2021 22:18:39 GMT
We just ordered pick up from our restaurant down the road. Chicken wings, club wrap, fries and a Greek salad. We spent the day watching the TV coverage of The Inauguration then I had a couple of drinks (Pink Whitney on ice) and thought it best to enjoy a take away meal.
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Post by lugg on Jan 21, 2021 8:41:53 GMT
Ooh...is it parboiled leeks wrapped in thick slices of ham smothered in cheese sauce with breadcrumbs and grated parmesan on top....? That is it exactly Cheeey.
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Post by cheerypeabrain on Jan 21, 2021 15:56:11 GMT
Woo Hoo
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Post by tod2 on Jan 22, 2021 9:51:22 GMT
I am looking forward to hearing how your quiche turned out Cheery and would you do it differently next time.
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Post by kerouac2 on Jan 22, 2021 14:43:40 GMT
I have boiled cauliflower and potatoes and plan to make a cheesy dish in the oven tonight with béchamel, grated cheese and maybe lardons.
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Post by tod2 on Jan 22, 2021 16:09:09 GMT
I think my Salisbury Steak turned out alright! I wrote the method I was going to use in The Galley but the only thing I deviated from was the actual cooking. I didn't think the four patties would fit in the airfryer but they did. I dusted them with plain old flour,laid them in a pre-heated airfryer and generously drizzled olived oil over them. I used Spray 'n Cook on the bottom part of the fryer. Salisbury Steak My Way
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Post by kerouac2 on Jan 22, 2021 16:15:20 GMT
Your Salisbury steak looks fine, but "Salisbury steak" was the school lunch item that I despised the most, just ahead of the equally despicable "meatloaf." I don't even know what the ingredients were supposed to be, but now I will go and look it up.
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Post by kerouac2 on Jan 22, 2021 16:20:57 GMT
And having looked it up, it still does not sound like anything I would ever want to eat again.
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