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Post by whatagain on May 21, 2023 11:50:16 GMT
I invited friends and said i would take care of the meal. Spaghetti alle vongole. Quite easy. And i added razor shells - delicious, and passe-pierres on the side - salicorn. With an excellent white wine.
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Post by kerouac2 on May 21, 2023 14:11:12 GMT
You can never go wrong with spaghetti for a group meal. Anybody who says they don't like pasta can be shown the door.
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Post by tod2 on May 22, 2023 9:17:03 GMT
Pasta is definitely the 'Go to" ingredient for whipping up a quick but very satisfying meal. But it can also be made slow and lovingly when it comes to Bolognese. Yesterday I started the meat sauce in the morning and after 4 hrs let it cool down. I was able to re-heat it in the pot with the cooked spaghetti saving another dish to wash.
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Post by htmb on May 22, 2023 10:42:22 GMT
Last night I made a red lentil and rice meal, using only the ingredients I had on hand. I wish I’d had some fresh herbs, or at least more dried seasonings, but the dish ended up having enough flavor. I sautéed onions and garlic in a little olive oil, added water and a sodium-free vegetable stock cube, and cooked the lentils and rice together until all the water had been absorbed. It was quick and simple, and there was enough leftover for an even easier lunch.
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Post by kerouac2 on May 22, 2023 14:28:37 GMT
I have boiled an artichoke today which will serve as the main course of dinner.
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Post by tod2 on May 22, 2023 14:57:59 GMT
Tonight I will present my husband with a roasted chicken breast wrapped in streaky bacon, and a heap of vegetables also roasted. Im using my oven which heats the kitchen so its comfortable when we sit down to dinner.
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Post by mickthecactus on May 22, 2023 14:58:57 GMT
Is that an award?
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Post by tod2 on May 22, 2023 15:08:46 GMT
Definitely Mick! Every night he receives an award winning dinner..... if I say so myself. LOL
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Post by kerouac2 on May 22, 2023 15:38:05 GMT
I'm using my oven which heats the kitchen so it's comfortable when we sit down to dinner. Even though we are all world travellers, the thought of winter arriving for some of you is disturbing while many of the rest of us are just starting to feel comfortable.
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Post by mich64 on May 22, 2023 18:40:37 GMT
Sounds delicious Tod! We have had some cool weather here the past week so I too have had roasted chicken in the oven and then have left the oven door ajar to heat up the main floor.
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Post by tod2 on May 23, 2023 15:54:14 GMT
It was a simple re-heated bolognese sauce but served with a spicy rice (Moroccan style) and fresh steamed green beans and a half gem squash each. I'm happy after finishing with some mature cheese and crackers.
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Post by kerouac2 on May 23, 2023 17:13:33 GMT
I finished all of my leftovers and am looking forward to new food tomorrow.
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Post by mich64 on May 23, 2023 20:22:58 GMT
I have a pork loin marinating and ears of corn soaking. All waiting to be put on the BBQ but we have had installers here all day replacing our eavestrough and down spouts. They showed my husband something that could cause a problem in future years and therefore decided to go back to town to quickly manufacture a flashing they recommended to prevent damage to the cedar siding.
I think we will have some nuts and cheese while waiting for them to finish up. (and maybe a glass of wine)
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Post by mickthecactus on May 23, 2023 20:59:51 GMT
It all sounds good, even the nuts and cheese!
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Post by tod2 on May 24, 2023 11:39:13 GMT
I have a pork loin marinating Mich I was wondering if you ever buy pork neck steaks? I get these when wanting to grill a steak or do s stirfry. The meat has a lot of connective threadlike fat running through it and this makes it so tender.
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Post by mich64 on May 24, 2023 20:28:24 GMT
Tod, I have never heard of pork neck steaks? I wonder if they are something we have here but named differently? I will have look into this.
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Post by tod2 on May 25, 2023 8:54:39 GMT
Mich I snapped these bought recently and see they have marked them as Pork Ribeye steaks. To me they look nothing similar to beef ribeye. You will notice they look different from one another - I suppose as the muscle changes on the piece of meat.
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Post by kerouac2 on May 25, 2023 14:19:58 GMT
They look good to me anyway. Plenty of fat for flavour! But of course beef ribeye would be better.
I was making a "poulet coco" for dinner. It's an Antillean speciality with chicken and grated coconut, along with curry, ginger, etc. But now it is sliding in the direction of Asia with tha addition Thai chillies and cardamom. I'm trying to drag it back with the addition of some sliced okra, but we might end up in the middle of the Pacific Ocean.
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Post by tod2 on May 25, 2023 15:53:56 GMT
The steaks were lovely and not at all too sweet in their added Dim Sum dipping sauce. I was going to sir fry them in cut pieces but that was unnecessary as thay fell apart anyway.
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Post by lugg on May 25, 2023 20:05:29 GMT
I was making a "poulet coco" for dinner. It's an Antillean speciality with chicken and grated coconut, along with curry, ginger, etc. But now it is sliding in the direction of Asia with tha addition Thai chillies and cardamom. I'm trying to drag it back with the addition of some sliced okra, but we might end up in the middle of the Pacific Ocean That all sounded so good until I saw okra . It may be me and my cooking, or maybe the okra is old when it reaches the Uk but all it is to me is inedible slime
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Post by lugg on May 25, 2023 20:07:21 GMT
So late tonight but the salad and new potatoes are ready ... having them with sea bass
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Post by mickthecactus on May 25, 2023 20:21:20 GMT
Okra is my absolute favourite. On my 70th my kids took me to the Cinammon Club in London and the starter was deep fried okra. About as delicious a meal as you can get,
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Post by mich64 on May 26, 2023 0:27:55 GMT
Yes Tod, those are like our blade chops or butt chops. The fat crisps so well on the BBQ and sometimes they are more tender and have more flavor than some cuts of steak!
I made a pizza for dinner. I had to come up with something last minute and I had bought a tube of Pillsbury pizza dough a couple of weeks ago and it had rolled back in my fridge, I had forgotten it was there. Thankfully it was very useful today! I always have a tin of pizza sauce, salami in the crisper and a bottle of olives in the pantry so it was east to put it together.
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Post by bixaorellana on May 26, 2023 0:53:07 GMT
That all sounded so good until I saw okra . It may be me and my cooking, or maybe the okra is old when it reaches the Uk but all it is to me is inedible slime Lugg, if you want to give it another chance, try cooking it this way: Using oil or a butter & oil combo, gently fry whole small or cut-up okra (frozen are fine). As they cook, they'll begin to throw off the slime -- first getting wet, then looking white, and finally becoming "dry". source (Reply #15)
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Post by kerouac2 on May 26, 2023 2:58:16 GMT
I have always liked the slime, the unique quality of that vegetable.
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Post by bixaorellana on May 26, 2023 6:13:57 GMT
My supper was nopales prepared like okra -- cooked down with onion & tomato. Had that with steamed basmati rice & lentil patties. I made the lentil patties with panko, a hard boiled egg yolk, (drained) salsa & a shot of fish sauce. I thought they were good and, weirdly, so did my dogs.
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Post by tod2 on May 26, 2023 14:13:32 GMT
Fish Friday! We not Roman Catholic but went to a Catholic boarding school where the nuns were all foreigners....German, Irish, French etc., and no Friday saw a speck of meat. In our house it just so happens I'm having a freezer clear out and found a nice deboned trout for me and two deboned kippers for Mr.
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Post by kerouac2 on May 26, 2023 17:33:18 GMT
It is still Fish Friday in half of the world even though the "rules" were abandoned in the 1960s.
And so I am having haddock parmentier for dinner. I boiled the smoked haddock in milk as per standard procedure, but then I incorporated the milk into the mashed potatoes. It's in the oven now and I just hope it won't be too salty.
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Post by htmb on May 26, 2023 17:44:24 GMT
I have shrimp, but I don’t feel like eating it tonight. Instead I’ll fix a rice, lentils and onion dish. Still within the Friday night rules for old-style Catholics.
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Post by lugg on May 26, 2023 19:48:36 GMT
Lugg, if you want to give it another chance, try cooking it this way: Using oil or a butter & oil combo, gently fry whole small or cut-up okra (frozen are fine). As they cook, they'll begin to throw off the slime -- first getting wet, then looking white, and finally becoming "dry". source
Thank you Bixa .. maybe I will try it again seeing as how you and others like it
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