Teasel
VIP Member
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What are you having for dinner? (wanna share your recipe?)
- Post starter littleoc
- Start date
nursenurse
Diamond Member
I mean potatoes in any form are absolutely delish. Going to make this for the veg kid and her fam. And me too of course!
Friday
Sponsor
Pot Roast / (Laaaaaazy No-Knives-Required!) Upside Down Cottage Pie
- Chuck Roast
- Onions
- Garlic
- Carrots
- Mushrooms
- Rosemaery
- Better than Bouillon (or bouillon, or beef stock)
- Dry Red Wine
- Salt & Pepper
- Olive Oil
Season & sear both sides of the beef in olive oil in a Dutch oven on the stove.
Add everything else & bring to boil.
Add lid.
Bake for 1-2 hours @ 350F/175C
Serve on top of mashed potatoes or Leeky-Potatoes
Later >>> Freeze some of the au jus into ice cube trays for later use (sandwiches, braising, etc.). >>> Pour/Sieve the rest au jus into a sauce pan & simmer with flour to create thick/dark/deep gravy for pies & hand pies
- Chuck Roast
- Onions
- Garlic
- Carrots
- Mushrooms
- Rosemaery
- Better than Bouillon (or bouillon, or beef stock)
- Dry Red Wine
- Salt & Pepper
- Olive Oil
Season & sear both sides of the beef in olive oil in a Dutch oven on the stove.
Add everything else & bring to boil.
Add lid.
Bake for 1-2 hours @ 350F/175C
Serve on top of mashed potatoes or Leeky-Potatoes
Later >>> Freeze some of the au jus into ice cube trays for later use (sandwiches, braising, etc.). >>> Pour/Sieve the rest au jus into a sauce pan & simmer with flour to create thick/dark/deep gravy for pies & hand pies
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Friday
Sponsor
Mushroom Pasties w/ Apple Watercress Slaw & Mustard
ETA… For those of us who translate Swede as a person from Sweden? Rest assured, these Girl Scout cookies were NOT made with real Girl Scouts. Swede, across the pond, is rutabaga round these parts.
ETA… For those of us who translate Swede as a person from Sweden? Rest assured, these Girl Scout cookies were NOT made with real Girl Scouts. Swede, across the pond, is rutabaga round these parts.
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Rose White
VIP Member
@Friday saved! Looks delish! Reminds me I need to make those Jamaican beef patties again when I find the time.
Friday
Sponsor
(Dairy free) Creamy chicken (or veg) soup base… for soooo many things.
I’m on a soup kick, so I boiled a few pounds of cashews, blended them into silky smooth cream, and (after freezing most of it in cubes)
- Creamy Greek Chicken/Lemon/Rice (would be avgolemono, if I used eggs)
- Ditto the above, but with meatballs; sometimes meatballs, spinach, couscous cous, carrots, pasta for wedding soup
- Salmon Chowder
- Seafood Chowder (salmon, shrimp, cod, crab)
- Creamy Chicken & Stars (pastina pasta)
- Artichoke & Crab bisque
- Mint & Pea bisque w/ smoked salmon
- Fire roasted peppers & steak (creamy, rather than tomatoey, although I adore both versions)
- Cream of mushroom
^^^ All these soups I throw the base at, and add variants to change them up. The base to follow^^^
- Onions/Celery/Garlic minced and sautéed in olive oil until translucent.
- Cashew Cream
- Chicken Stock (or veg stock)
- Bay Leaf
- Salt & Pepper-Blend (black, white, pink, green, red, smoked)
Let simmer for at least an hour or two.
It’s a bit of a pain, as it takes a few hours to make the base, including boiling & creaming the cashews, but once done? It turns a few dozen soups into 10 min worth of work. Asall most of the oomph is in the base, and it’s just adding a few key notes; like salmon & jalepeno, or artichoke & crab, or herbs & peas, or lemon & rice. I usually make about 2 gallons (8 liters) of base at a go. And eat at least half a litre “plain”, right here, right now, direct from the lamp. Looooove this stuff. Love adding things to this stuff.
I’m on a soup kick, so I boiled a few pounds of cashews, blended them into silky smooth cream, and (after freezing most of it in cubes)
- Creamy Greek Chicken/Lemon/Rice (would be avgolemono, if I used eggs)
- Ditto the above, but with meatballs; sometimes meatballs, spinach, couscous cous, carrots, pasta for wedding soup
- Salmon Chowder
- Seafood Chowder (salmon, shrimp, cod, crab)
- Creamy Chicken & Stars (pastina pasta)
- Artichoke & Crab bisque
- Mint & Pea bisque w/ smoked salmon
- Fire roasted peppers & steak (creamy, rather than tomatoey, although I adore both versions)
- Cream of mushroom
^^^ All these soups I throw the base at, and add variants to change them up. The base to follow^^^
- Onions/Celery/Garlic minced and sautéed in olive oil until translucent.
- Cashew Cream
- Chicken Stock (or veg stock)
- Bay Leaf
- Salt & Pepper-Blend (black, white, pink, green, red, smoked)
Let simmer for at least an hour or two.
It’s a bit of a pain, as it takes a few hours to make the base, including boiling & creaming the cashews, but once done? It turns a few dozen soups into 10 min worth of work. As
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- Post starter
- #1,459
littleoc
VIP Member
Tonight was simple. Coconut milk in granola. The granola was store bought, but is just a mix of honey, oats, and sliced almonds. Sometimes it just hits the spot. Also good in almost any kind of yogurt, including plain.
Teasel
VIP Member
Had Runner Bean Subji ~
750g runner beans cut diagonally into 4cm pieces
2 tablespoons rapeseed oil
15 fresh curry leaves
I teaspoon black mustard seeds
4 cloves of garlic, thinly sliced
1 green finger chilli thinly sliced
3cm ginger, peeled and grated
6 banana shallots, finely sliced
150g baby plum tomatoes (or just good, ripe toms), chopped
½ teaspoon ground turmeric
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper
Put the oil into a large lidded frying pan and, when hot, add the curry leaves and mustard seeds.
When they start to crackle, add the garlic, green chilli and ginger. Stir-fry for 2 minutes
Add the shallots and cook on low heat for around 15 minutes, until golden and caramelized
Next, add the tomatoes and cook for a few minutes,
Add the turmeric, salt and black pepper, and stir to mix.
Throw in the beans and a few tablespoons of water, stir and pop the lid on.
Cook the beans for 10 to 15 minutes on low heat, until they have softened a bit but still have crunch.
Ate with mixed grains
Really nice, mouth nicely zingy from the chillies
750g runner beans cut diagonally into 4cm pieces
2 tablespoons rapeseed oil
15 fresh curry leaves
I teaspoon black mustard seeds
4 cloves of garlic, thinly sliced
1 green finger chilli thinly sliced
3cm ginger, peeled and grated
6 banana shallots, finely sliced
150g baby plum tomatoes (or just good, ripe toms), chopped
½ teaspoon ground turmeric
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper
Put the oil into a large lidded frying pan and, when hot, add the curry leaves and mustard seeds.
When they start to crackle, add the garlic, green chilli and ginger. Stir-fry for 2 minutes
Add the shallots and cook on low heat for around 15 minutes, until golden and caramelized
Next, add the tomatoes and cook for a few minutes,
Add the turmeric, salt and black pepper, and stir to mix.
Throw in the beans and a few tablespoons of water, stir and pop the lid on.
Cook the beans for 10 to 15 minutes on low heat, until they have softened a bit but still have crunch.
Ate with mixed grains
Really nice, mouth nicely zingy from the chillies
Friday
Sponsor
((Posting this noooooow because by the time I’m actually making it? It will be 2 days before TDay, and Imma be busier than a one legged man in an ass kicking contest! And wouldn’t remember to post it until sometime after Xmas!))
***
Adding a new vegan-main for thanksgiving this year… it’s a mildly modified version of this >>>
www.seriouseats.com
Sub cream/butter/cheese for cashew cream (or other nut based cream, instead of grain) -&/or- SE pumpkin soup recipe w/ a swirl of spiced cream. Roasted Pumpkin Soup With Brown Butter and Thyme Recipe All the savory from the stuffing means not needing to find a sub for the brown butter.
Little piece of foil over the hole to keep the steam resounding, instead of steaming off, as the cheese will no longer be doing so. Remove foil near the end to brown, or just hit it with a torch for a few seconds to caramelize the tops.
As it can be made 2 days ahead?* I don’t care how ‘everything but the kitchen sink’ it is… but man oh man oh man… is it an act of love, because I HATE pumpkin. I suspect I could just as easily use a squash I DO like, but everyone else gets all <swoon> over pumpkins.
* It already has 32 ingredients
So I’ll probably either add some lentils (Meltaway yellow? red? oh so sturdy French green?)to pair with the bread for a complete-protein-satisfaction bump, or handful of quinoa. Because, what’s 1 or 2 more, at this point? I mean really. It’s wildly over the top, already, but that’s what harvest feasts are supposed to be.
***
Adding a new vegan-main for thanksgiving this year… it’s a mildly modified version of this >>>
Thanksgiving Stuffed Roast Pumpkins Recipe
These vegetarian-friendly stuffed roast pumpkins give people who prefer a plant-based diet a main course worthy of a Thanksgiving centerpiece.
Sub cream/butter/cheese for cashew cream (or other nut based cream, instead of grain) -&/or- SE pumpkin soup recipe w/ a swirl of spiced cream. Roasted Pumpkin Soup With Brown Butter and Thyme Recipe All the savory from the stuffing means not needing to find a sub for the brown butter.
Little piece of foil over the hole to keep the steam resounding, instead of steaming off, as the cheese will no longer be doing so. Remove foil near the end to brown, or just hit it with a torch for a few seconds to caramelize the tops.
As it can be made 2 days ahead?* I don’t care how ‘everything but the kitchen sink’ it is… but man oh man oh man… is it an act of love, because I HATE pumpkin. I suspect I could just as easily use a squash I DO like, but everyone else gets all <swoon> over pumpkins.
* It already has 32 ingredients
So I’ll probably either add some lentils (Meltaway yellow? red? oh so sturdy French green?)to pair with the bread for a complete-protein-satisfaction bump, or handful of quinoa. Because, what’s 1 or 2 more, at this point? I mean really. It’s wildly over the top, already, but that’s what harvest feasts are supposed to be.
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nursenurse
Diamond Member
New Orleans Chicken Wings this will be part of tonight’s dinner, heading to the BFFs for a couple of nights in her new place, she is providing the sides, I think salad and squash. I have another go to favourite but this recipe looks good and I have everything but the wings. I think I will bounce them in the coating before my 2 hour drive up, I made extra so I can always go for a rebounce. Or cook 5 lbs wings for 2 people…..
Teasel
VIP Member
Those look really good. 5lbs sounds very reasonable 
nursenurse
Diamond Member
The wings were delish, but what i would do next time is add more cayenne, i am a spice gal, and I would leave the butter bath until maybe half way through the wing cooking process so that they crisped up a bit. That said, they were very tasty as is, and I was glad I put the seasoning on before I drove up. Reminded me of the chicken in a basket my uncle used to make at his hotel when I was a kid.
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