What are you having for dinner? (wanna share your recipe?)

[The Albatross]

The two dishes today are venison chili and a vegetable bake. Due to the availability of fresh vegetables particularly greens that are regularly discounted and also because of making lunches now for both mom and mister it's more casseroles than I've ever made in my life but there's a whole bunch of healthier versions. The one I'm doing today uses shredded potatoes and cheese for topping. Third dish is to make chicken salad... so even though the recipe calls for chicken... I'm doing it with only the stock.

I never particularly follow the recipes so my bake will be shaved brussel sprouts, carrots, corn, onion and red pepper most likely.
Chicken and Vegetable Bake | A SOSCuisine recipe

 

[Friday]

I’ve always been sort of horrified-fascinated by face-breakfast (your breakfast is happy to seeeeeee you! :woot: ) :eek:

Which means I can’t resist doing it.

I’m rather stoked to try these two out.

The first for fairly obvious reasons.

This second one because i’m Going to use a stopwatch to time how long it takes one of the boys to add bunny poop. :sneaky:

 

[nursenurse]

LOL... like fan-girl favourite... I have your books! I have ALL your books!

Me too. Best cook books in the universe!

 

[The Albatross]

Twice baked potatoes with shrimp and kohlrabi noodle stir fry with some left over pork & asparagus. It was good, made it over the weekend: Pork & Asparagus Stir Fry

 

[The Albatross]

White bean and chickpea soup with kale. Don't really have a recipe for that but it's a cream of celery and cream of broccoli base.

 

[blackemerald1]

Chicken, Cheese & Broccoli bake...

Similar to yours @The Albatross

Oven pre-heat 180 C

I head of Broccoli - chopped into florets and steamed till just tender
400 grams Tasty Cheddar and Parmesan cheese - grated
Handful of Parmesan cheese (extra)
Pepper and Salt to taste
2 cloves of Garlic - finely diced
2 cups of Milk
2 tablespoons Butter
2 tablespoons of Flour
400 grams of pre-cooked bb'q'd Chicken - shredded
About 6 - 8 slices of stale Bread - torn into small bits
Zest of one lemon
Olive oil

Prepare broccoli and set aside,

Place torn bread/crumbs, lemon zest, garlic, and (extra) Parmesan cheese in a bowl and combine well.
Lace with a long drizzle of Olive oil till well coated but not mushy.
Season with pepper and salt.
Set aside.

In a medium sized saucepan melt butter then add flour, stir for about two minutes till cooked.
Add milk and stir/whisk gently until not lumpy and starting to thicken.
Add cheese(s) & stir till melted and thick.
Season with Salt and Pepper.
Set aside. But keep warm.

^So essentially a white sauce with cheese. :)

Throw broccoli and chicken into a large casserole dish & gently combine,
Pour in cheese sauce & gently combine,
Sprinkle bread crumb mix over the top,

Throw into the oven for about 30 mins or until bubbling & golden & crisp on top.

*Replace the chicken with any pre-cooked meat I guess. eg. canned Salmon or tuna flakes
* Add Cauliflower to the Broccoli, if preferred (any/or similar veg that doesn't melt away too quickly)
*All quantities can be altered to taste... of course.

 

[Friday]

Fava & Chickpea Salad

1 can chickpeas, drained & rinsed
1 can fava beans, drained & rinsed
1 tomato chopped
1 large lemon, juiced (or one of the small squeezy things)
1 bunch of flatleaf parsley, finely chopped
1-2 big cloves of garlic, pressed or minced
Pinch of ground cumin
More kosher salt than seems wise, and then a bit more.
(Beans :rolleyes: )
White pepper to taste

Combine it all in a bowl and let marinate a least 30 minutes, and it keeps for a few days getting better as it melds. Serve with flatbread, or on toast.

***

I skipped the fava beans tonight, because all I have are dried ones and I’m not messing about with that :p Nope! Popped 2 tins of chickpeas instead. I may add favas tomorrow. If I remember to soak them tonight (don’t hold your breath, 1 will get you 50 I’ll have forgotten by the time I tab away from this page). I also have some avacado I may add to the bread.. Avocado likes lemon & garlic, and beans don’t mind creamy fats so it should be fine.

* The marinating juice makes awesome croutons, by the by. Just pour some over chopped stale bread, drizzle a little extra oil, crack over some black pepper over, and bake in a single layer on a cookie sheet on low until completely dry & crunchtastic... or pan fry until heated through and starting to brown for chewy right now salad bread. If you do cheese, either parm or peccorino works a treat.

 

[The Albatross]

Remoulade shrimp salad today: I use Greek yogurt with less mayo (like 1/2-2/3 ratio) and we like ours Cajun so it's: horseradish, garlic, lemon juice, Old Bay or Emeril's seasoning, Worcestershire sauce, cayenne pepper salt and pepper. Some people also add ketchup. I don't really measure anything. Sometimes I substitute red pepper flakes for the cayenne.

The chopped salad is shrimp, sweet red pepper, red or green cabbage, celery, cucumber and you can add avocado for extra yum factor before serving or serve it with sliced avocado on the side on a bed of lettuce or a croissant.

 

[Friday]

This is my go-to quiche recipe >>> (Jamie Oliver Tiger’s Quiche)
https://www.foodnetwork.com/recipes/jamie-oliver/tigers-quiche-recipe-1940563

Except I usually add brocolli florets for TheKiddo (his fav), often sub bacon instead of pancetta, and nearly always use a premade crust from the freezer IF it’s going to have a crust. About half the time I simply pour the egg mix into pre topping loaded giant muffin tins for individual crustless quiches (5 kids who all want different fillings, and me not about to make one crust -much less more- nor take this mob to the store, was the mother of this necessity! Fine... add your hearts desire to ...this! Voila! You can each fill your own cup in the tin.)

I can’t eat it, these days, but I made it for others tonight.

 

[The Albatross]

Carrot Sweet Potato Soup (soup and salad tonight)

2-3 baked sweet potatoes pureed with Bolthouse Farms carrot juice (a big one was on sale today for 1/2 off so there ya go)
I had an open red pepper alfredo sauce so into the pot it went. (I usually use coconut milk)
Sautéed some more red peppers (chopped fine) with ginger, onion, garlic threw it in the pot.
Red curry paste (add Thai peppers for heat but I don't have any at the moment)
Parsley and dill (or celery seeds ground).
Lemon pepper to taste OR if ya have to add sweet... apple sauce or honey.

On high in slow cooker for a few hours so flavors marry.

 

[The Albatross]

Making two puree soups ahead of mom's dental extractions. One is black bean hummus soup with coconut milk and some ground spices. This other I haven't made before but will likely go half pumpkin/half sweet potato....Creamy Pumpkin Miso Soup:

Creamy miso pumpkin soup

 

[The Albatross]

Three dishes today, or four. Sausage spaghetti pie, chicken salad w/ grapes and water chestnuts, crawfish pie (for the weekend) and pickled/marinade vegetables. I expect my kitchen to be trashed in short order... but am doing all today ahead of the weekend.
Nuts & bolts here... though I add artichoke or hearts of palm, pickled corn... and garnish with pickled beets, marinade mushrooms or pickled kidney beans.
Marinated Vegetable Salad