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

[somerandomguy]

Seagram's 7 and 7-Up :D

I'm a G&T guy myself :) Or just get me a beer.

 

[Friday]

Bourbon! :D Scotch & Irish are alright, for different reasons, but I love the spice in bourbon. Gin martinis, dirty or girlie, preferably. And beer over wine almost always... if I’m actually moving my ass ;) I feel I have to earn those calories. Happy calories, as long as they’re just visiting,

 

[MyWillow]

As long as it’s quality I will drink beer, wine, champagne, gin, cognac and I love love love single malt whiskey. When I travel I like to drink local stuff. On my recent trip there wasn’t much local wine but craft beer was SUCH a thing that I tried a different one (or two) every day. Took a pic of each of them to send home to Mr MyWillow lol. The bar staff loved it and would offer me lots of samples with pics of the taps. It was kinda fun.

 

[blackemerald1]

just get me a beer.

Lol :hilarious: ^^ Heard that before too!! Must be a universal thing - who knew? Most often used when about to take on the onerous task of bbqing a steak!! Must be some primal response to all that responsibility! :unsure: :sneaky: :) :sorry:

 

[Friday]

Boston Irish Boiled Supper

- 1 corned beef flat
- 1 head of cabbage, wedged
- Bag of baby carrots
- Sack o’ little potatoes
- Corning Spices (these come in little packets with the corned beef, or already mixed up for pennies a sack, but if for some reason you don’t have access? What’s listed below makes enough for 4 or 5 boiled dinners. )

This is a very difficult recipe. :p Slaaaaaaving. Slaving over the stove! ;)

- Put meat in large pot, cover with water, add about 1 heaping Tb of spices per flat.
- Boil for 2 hours.
- Add potatoes & carrots & wedged cabbage.
- Boil for 1 hour.
- Serve

Corning Spices

• 1 Tbsp whole allspice berries
• 1-2 Tbsp whole mustard seeds (brown or yellow)
• 1 Tbsp coriander seeds
• 1 Tbsp red pepper flakes
• 1 Tbsp whole black peppercorns
• 2 teaspoons whole cloves
• 9 whole green cardamon pods
• 6 large bay leaves, crumbled
• 1/2 stick cinnamon

Leftovers
Aside from really banging corned beef & sauerkraut sandwiches? Gotta love breakfast for dinner!


Cowboy Corned Beef Hash
Leftover corned beef cut or torn into large chunks & reheated.
Beet greens &/or red Swiss chard sautéed in olive oil & garlic
Purple onion sliced thinly & grilled & LOTS of cracked black pepper
Hashbrowns
Poached eggs

I usually rainbow the ingredients on a plate, top with eggs, and let people stir & or mash it up themselves.

 

[NatBird]

I made a veggie pie: garlic, onions, celery lightly cooked, then add beetroot, courgettes, let that cook and when done added broc and kale for a few minutes.
In between made pastry from cassava flour: cup and a bit of cassava flour, dollop of coconut oil and water, made into a dough.
It was good, gobbled it all!

 

[Friday]

Roasted (or sautéed) Beets

Beets
Salt
Pepper
Olive Oil
(Optional) 1 lemon


I’m not fond of the taste of dirt, so I remove the skins before roasting by cutting the tops off, cutting in half or quarters depending on how big they are, boiling in salted water for about 10 minutes, and then the skins slip right off under cold running water. Voila. No baked in dirt flavor.

Toss with a little bit of olive oil, coarse salt & pepper, and bake off in a 425F/220C oven until tender, or sauté on high (especially if you’ve walked off and let them boil for half an hour... or longer... because you forgot you were skinning beets ;)). A fresh squeeze of lemon juice over them after they finish is always fresh & lovely.

 

[Friday]

I prefer steak burgers. Full stop.

When having veggie burgers I’ve got 2 mushroom ones that are knock your socks off. 1 super simple 1 not.

But? I’ve got beets for daaaaaaays right now. So I figured I’d try figuring out wtf this “beetroot” business is on Aussie burgers (Raw? Cooked? Pickled? The hell is up with beets on burgers??? :confused: )

Instead, though, I stumbled across this recipe. And happen to have everything on hand. So we’re gonna give it a go.

Beetroot veggie burgers with halloumi and sweet potato salad

 

[littleoc]

Was it good, @Friday?

 

[Friday]

LMAO... No idea! I got distracted and forgot to cook/eat. Still have the stuff, so I’ll try it in the next few days & update.

 

[Friday]

My kid usually just drops a raw egg into his ramen, but adding boiling water to noodles was apparently too much work, tonight (we’ve all had those nights, right???), so he asked me to make him egg drop soup, instead. Oddly, it’s faster than Ramen (about 3 minutes). But then, again, no noodles to soften.

Egg Drop Soup

Chicken stock
Soy sauce (splash, dash, packet, ie - very little)
Fresh grated ginger (optional)
1 Egg
Corn starch (pinch) mixed with just a little bit of water
Green onions or chives

- Bring the chickenstock, soy sauce, & ginger to a boil
- scramble the egg in a small bowl with the liquid corn starch (this makes the eggs super silky in soup)
- Turn the burner off or down to low, and cyclone spin the broth with a fork or chopsticks or whatever until it’s really spinning fast all on its own, & drizzle the raw egg into it.
- turn the burner up to high for maybe 5-10 seconds, not enough to bring it back to a boil, just enough to tell the eggs you mean business about being cooked through.
- garnish & serve immediately.

 

[MyWillow]

Traveling for work again. Found a gorgeous restaurant on the beach. Propped at a quiet table with duck liver parfait and a couple of freshly shucked oysters with a vodka and lime granita. Plus a couple of local beers. Tossing up between a rolled chicken roulade or pumpkin gnocchi with slow cooked lamb for mains. Spoilt.