What's for dinner?

[htmb]

It was the oozing, separating salad cream (I hesitate to call it mayonnaise) that always got me.

I’d probably like your coleslaw and potato salad, Kerouac. Spicy and lemony sound like good flavors to me.

[bixaorellana]

Oct 21, 2024 16:23:28 GMT htmb said:

I lived off of a giant head of cabbage for over a week and have just finished it. This morning I bought another. Will have to think of more creative ways to use it. I usually prepare it lightly stir fried or roasted.

Not creative, but I've always liked the very old fashioned (& wet) boiled cabbage with potatoes & sometimes carrots, daringly seasoned with salt, pepper, & butter.

(Does Alpha-gal allow you to have butter?)

I made black beans and rice yesterday, then had that for lunch again today. For supper I took out some of the beans with a slotted spoon & mashed them with garlic, olive oil, & lime juice. Put that on some dry-toasted bread & had it with a salad of peas, tomato, & red onion on the side.

[htmb]

That all sounds good, Bixa. No, butter for me, but I substitute with either a little olive oil, or a vegan spread.

[tod2]

Oct 22, 2024 6:28:32 GMT bixaorellana said:

Not creative, but I've always liked the very old fashioned (& wet) boiled cabbage with potatoes & sometimes carrots, daringly seasoned with salt, pepper, & butter.

You are a gal after Mr.Tod's heart! He can eat cabbage and boiled potatoes 7X7. I like to start off with a nice chunk of corned beef cooked until nearly falling apart.

[bixaorellana]

For me, the inclusion of corned beef would raise the cabbage dish to the sublime level.

[cheerypeabrain]

I made a Sausage Cumberland pie. Skinned some Lincolnshire sausages and cut each one into 4, rolled into little balls and then fried them quickly to brown them. Set them aside whilst I fried up some diced carrot, celery and onion. Added some butter to the pan to cook the veg gently..then some flour and tomato puree...stirring until all the veg were coated. Poured in a long glug of red wine...then some chicken stock, splash of Worcestershire sauce and some oregano. Put the sausage balls back in, put the lid on and simmered until the veg were cooked and the sauce was thick (checked the seasoning and added back pepper) . Poured the lot into a large oven dish, topped with mashed potato..sprinkled over some grated strong cheddar and bunged it in the (hot) oven for about 30 minutes. Served it with lovely fresh brussels sprouts

[kerouac2]

Well, I finished my cabbage. What I didn't eat for dinner last night was polished off at lunch. Actually, I still have a little coleslaw left to finish with tonight's dinner.

[kerouac2]

Here is my cabbage from last night.



Strong mustard and an amber beer were also required.  The springs of dill are from my brand new window crop.

[tod2]

Looks good.....I like the tablecloth too!

[cheerypeabrain]

We had a cheese omelette each.

[kerouac2]

I had linguini with veggie balls made out of sweet potato and chick pea, my first time. I bought the balls in the "reduced for fast sale" bin. They were quite good actually although a bit on the mushy side. They will not replace my taste for meat.

[htmb]

You’ll have to let me know the brand name and the store.

[kerouac2]

It's a major brand in all supermarkets but particularly Monoprix - Hari&Co - www.hari-co.com/

[htmb]

Interesting. Thanks!

[cheerypeabrain]

Tex-Mex chilli beef (Hairy Bikers recipe) with a jacket spud.

[kerouac2]

I'm making a chicken biryani with a spice mix from a box but everything else is real.

[bixaorellana]

Oct 24, 2024 16:54:29 GMT cheerypeabrain said:

Tex-Mex chilli beef (Hairy Bikers recipe

I looked that up & must say that I approve! Jacket potato seems very nice with it, too.

Oct 24, 2024 17:10:23 GMT kerouac2 said:

biryani with a spice mix from a box

If I had biryani spice mix from a box, I would use it.
I do have some very piquant Thai curry powder that a generous friend gave me. I've religiously kept it refrigerated & it seems to have retained all its flavor.
Nevertheless, I looked up biryani masala & found this useful recipe: www.indianhealthyrecipes.com/homemade-biryani-masala-powder/

[kerouac2]

Here's about as simple as you can get. A couple of days ago I had toast with melted mozzarella and coleslaw.

[whatagain]

I had mozzarella an tomatoes too this morning.
Didn’t bother with a toast.

I am amazed at single people taking the time for cooking.

Yesterday I made a raclette.
I thought there was some cheese remaining from last time.
But hell no. So I took what I found.
Gouda gruyère etc. With some charcuteries - delicatessen ?
Not great. But at least I am emptying the fridge.
I hate throwing away food.

For lunch I will go to a chinese.

[cheerypeabrain]

Had the rest of the tex-mex chilli but with rice this time...Jeff had a few chips too. Tasted even better the 2nd day.

[mickthecactus]

Chicken and lamb koftas with tomato, spring onion and chive salad and a mini naan bread.

[cheerypeabrain]

Quiche (ham and cheese)

[bixaorellana]

Oct 25, 2024 7:57:35 GMT whatagain said:

I am amazed at single people taking the time for cooking.

    Wouldn't you want to treat yourself nicely if you were single?

[kerouac2]

I had freezer surprise which turned out to be pork mince mixed with all sorts of spices and garlic. So I made rice noodes to go with it. Lazy, I know.

[htmb]

I really like this cook and have made several of his recipes. This is what I had last night and, for lunch today. I imagine I’ll be able to get two more meals out of it. It’s chickpeas, bell peppers, garlic, onion, and potatoes. I haven’t found any commercial stock that doesn’t make me itch, so I used plain water. I used tomato paste instead of cherry tomatoes, because that was all I had on hand, and served the stew over some brown rice.

[onlyMark]

htmb, I'm going to try this but I have a couple of questions.
Red onion? Would there be much difference in taste with just using normal onion? What do you think?
Frying the garlic and the onion together? I'd tend to let the onion fry until just starting to brown on the edges - then add the garlic so the garlic doesn't burn as it will do so a lot quicker than the onion.
Cherry tomatoes? I can't say I ever cook with them but I'll give it a go and see what it tastes like.

When I cut potatoes I always use a thin knife so they don't tend to stick to the knife like it was doing with him - also as a personal thing, I don't like his style of peeler at all. I can't use them well though I know they are quite standard.
I understood that boiling potatoes with tomatoes makes it take a lot longer for the potatoes to soften due to the acidic content. I'm not sure if that's true.
I'll look in my cupboard tomorrow and see what I have.

[bixaorellana]

Oct 26, 2024 20:17:53 GMT onlyMark said:

Frying the garlic and the onion together? I'd tend to let the onion fry until just starting to brown on the edges - then add the garlic so the garlic doesn't burn as it will do so a lot quicker than the onion.

This is something that has puzzled me for years. So many otherwise reliable recipe books or recipe writers tell us to cook the garlic with the onion, which is just wrong. I do what Mark does & I'll bet anything every other experienced cook does as well.

Other than that, the chickpea stew is totally something that I'd enjoy. A bonus is that after making it the first time, no written recipe would be needed for future batches.

[cheerypeabrain]

I made a chicken soup yesterday with loads of veg, spices and stock. Leftover chicken from Sunday's roast. We had a bowl last night with crusty bread slathered in butter. Today we took Django for a long walk in the cold and when we got home we had the rest of the soup at lunchtime.

I made an apple pie this afternoon with sweet pastry, and made a pint of thick custard to go with it (slice of custard anyone?). That's all we had this evening. I still don't have my appetite back properly so a small slice was ample for me. The chaps had huge slices! Unfortunately they got to the pie before I'd taken a pic...

[kerouac2]

After baking a huge fish from Indonesia the other night, I found myself with lots of leftover fish. So I stripped it off yesterday, carefully removing bones and made a crushed potato & fish baked thing with crème fraîche and grated cheese. It was delicious, but I still have a big bowl of fish flesh to use and I am looking for new ideas. I might end up using it cold like tuna.

[tod2]

Have you ever had Pickled Fish? Here we batter hake fillet pieces, then arrange in a dish (like for cottage pie) add some lightly fried onion rings before pouring over a mixture of curry spices in a sort of sauce. This must go in the fridge for a day or two. It marinates and is eaten cold or room temp with salad.
Here's one recipe for you:

myanosmickitchen.com/traditional-south-african-pickled-fish/#wprm-recipe-container-98181