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

[LuckiLee]

That's what Moms who Love, do. Bring breakfast with gusto. ?❤

We're having white chicken chili tonight.

1 large onion
1 or 2 yellow peppers
1.5 pounds chicken breasts/tenders
(^^^All bite sized pieces)
Crushed garlic
1 or 2 cans white beans
1 carton chicken broth/stock (32 oz.)
1 small can green chilies (4 oz.)
White pepper
Cumin
Coriander

In a stock pot sautee the first four ingredients about 10 minutes. Add the rest. Season to your liking. Bring to a boil then simmer 30-40 minutes. If it's too thin I'll add a lil cornstarch with water to thicken it up.

I serve it with crusty bread or cornbread. (Tonight is cornbread with the same veggies as the chili and some shredded cheese) Sometimes we add cheese or sour cream on top.

It couldn't be easier and we love it. Hope you do too. ?

(I had to edit it @Friday. That's cumin and coriander.)

 

[Friday]

Smoked Salmon Chowder

The true Seattle version (Pike Place Market) of this chowder uses cream cheese. This ain’t that chowder. Still damn good, though! You can use real butter, cream, etc. I don’t. I use vegan butter, cashew cream, etc.

Basically? It’s a boring old (damn delicious) white chowder, minus he booze, and adding some carrots, tomato paste, & Old Bay added to change the color and zing it up a bit to balance the salmon... without quite becoming Manhattan or Cioppino.

- 500g (8oz) cold smoked salmon, most diced finely, a few bite sized whisper thin slices to drape over the top if you’re feeling fancy.
- Olive Oil
- (v) Butter
- 250g Bacon, chopped
- Mirepiox (onions, celery, carrots in roughly equal quantity, heavy on the onions... Carrots minced fine, to disappear as much as possible, everything else chopped... for 500g salmon I used 2 med onions 6 stalks of celery, & 3 big carrots... but it’s all fairly negotiable)
- 1 or 2 cloves of garlic, minced (more of an idea of garlic, than presence)
- Flour for dusting / half roux
- Couple teaspoons of tomato paste (more color than flavor seeking)
- Chicken stock to cover
- (cashew) Cream, between 10-20% of volume
- Old Bay seasoning (to taste, I usually do a couple teaspoons... starting with 1 and adding more as the soup cooks and the potatoes steal it all ;))
- Fresh cracked pepper
- A few big potatoes (yellow are my fav, but waxy red or russet/floury work just fine) peeled and diced
- Big pinch of dried parsley & chives, or half a handful fresh
- (optional) Couple teaspoons of capers
- (optional) splash of lemon juice
- (optional) dollup of (coconut) Greek yogurt or (avocado) sour cream to garnish

HINT : If you love Old Bay like my kid loves Old Bay? Instead of 2 tsp you can really add up to 4TB... IF AND ONLY IF... you use the reduced sodium version. Not even the most dedicated OldBay fan (like my kid who I have caught eating it with a spoon :facepalm: ) can manage this chowder with all the salt from old bay, bacon, & smoked salmon.

***

Don’t even worry about the salmon, yet. It goes in last.

Ring a big pot with olive oil & sauté bacon/mirepoix/garlic until translucent. Dollup in (v) butter (as much fat is already in this thing? The flour could still use a bit more to really bond to, to become silken instead of gummy). Dust with flour and stir about until golden. Add potatoes, tomato paste, chicken stock to cover, (cashew) cream, dried herbs, & Old Bay (round 1).

Let simmer for 30-60 min... basically until your potatoes are cooked, but not vanished. Add more Old Bay if desired, fresh cracked pepper. At this point? The chowder will hold for hours on low, or heat back up again for up to 2 days. For people who prefer a chowder to meld in a fridge overnight, and be better for it? Add half your salmon now. As for the rest of us, starvin’o’the hunger...

5 minutes before eating, stir in the minced salmon.

garnish, if you care to, with sour cream / yogurt, herbs, salmon, capers, lemon...

...and serve with crusty bread (sourdough is amazing here)

Voila.

 

[nursenurse]

Today was black bean soup. I started the base back home - onions, celery, carrots and lotsa garlic all sweated down. Added cumin and chili powder, plus a few red pepper flakes. Placed in a zip lock bag with a 14 oz can of diced tomatoes, then popped it in the freezer. Once at work I quick soaked a couiple of cups of dried black beans, drained and rinsed (gas is never good when you aren’t the patient), then added them back to the soup pot with the base, 6 cups of water and two of the Knorr Swiss chicken stock pots. Oh, and a smoked turkey thigh minus the skin. Brought that all to a nice boil, then simmered until the beans were done. Brought up three nice jalapenos, so they were sweated on their own and added to the simmering pot. These ones were quite hot, so I am a hot tamale today. Added a couple of packets of the True Lime for acid balance. No blender here, so I used a poor excuse for a potato masher to try and break up a few beans to give the broth some body. Shredded the turkey meat as well. Fresh cilantro would have been nice, but it doesn't travel well. Soup for a week, it may end up feeling like forever....but damn it is tasty :)

 

[Friday]

Trying to decide between steak & beer or bourbon & pancakes.

I’m running into 10 kinds of flak from my mother over the steak & beer plan. Apparently “decent people” only eat steak and beer on the weekend? (Pfft. 7 days a week that’s damn good eating, IDFK what she’s on about). I’ve tried explaining TWICE that it IS still the weekend, and she’s unimpressed with my logic. Then goes on to inform me it’s Monday. Yes. I know. Of a 3 day weekend. THEN goes on to inform me it’s Veterans Day. Yes. I ALSO know that. :shifty: The bourbon and pancakes is looking more and more likely. Not that she’d approve of that, either. I’m fairly certain, in her world, decent people only eat breakfast in the morning. I’m just not sure that beer is up to keeping the peace tonight. I should have gone camping. And I reeeeeeally miss my loft. (RIP) Or my imaginary sailboat, since I’m missing things I don’t have. Or the cabin in the snow I don’t own. Sigh. We’re heading into PTSD land. Back to dinner plans! Snap snap! It’s lookin’ like pancakes.

On the upside? New Benefits to being a monster... steak 7 days a week, and breakfast served at all hours :rolleyes: Apparently.

 

[Ronin]

Beer and everything sounds a delish everyfood. :smug: mighta not been in momma times, but times change. Besides, it's still weekend. Even in Roninland, so you got double the excuse for extra hours.

Besides, monsters need be well fed and hydrated. The hell do them think we can run all dat darkness on, empty stomach? (Eyeroll) Civvies.

 

[Friday]

Sweet & Sour Chicken (Cheat) ;)

- Trader Joes “Orange Chicken” (minus the orange sauce), or any previously fried & frozen bite sized pieces of chicken.
- Sweet & Sour Sauce <<< Sweet and Sour Sauce Recipe >>> I usually sub white vinegar, and add chopped pineapple & green pepper
- Pineapple Chunks
- Green Bell Pepper, chopped

Bake frozen fried chicken @400F 200C for 20 minutes, plate, and pour over sauce :p

Done.

 

[Mee]

Samphire, broccoli with pine nuts , a small fillet steak. ( dh is also having squid).

 

[Friday]

Beef & Cherry Carnitas on Pretzel Rolls (or in tamales) >>> AKA Purple People Eaters

There’s a shitton of variations with this one. Beef braised in red wine of some kind, with some herbs & spices, frozen cherries, and chipotle doesn’t go amiss if you like heat. Comes out not distractingly purple... but if you spray your rolls with beet juice? Or mix some beet juice into blue corn tamales? :sneaky: Happy kids. Eating Purple People Eaters.

(Slow cooker, Dutch oven, or pot on the stove)
Chuck roast, cut into largish chunks for faster cooking / easy shredding
Olive oil
Salt/Pepper
Celery
Shallots (or onion & garlic)
Ruby Port (I generally use about a cup, but it varies)
Rosemary (or cinnamon/allspice)
Frozen cherries
Beef stock
***
Pretzel Rolls or Masa Dough & Corn Husks (for tamales)
Cilantro, onion, chives, etc.


Ring a pan with olive oil, sear beef, salt & pepper generously. Pour over the port, and let the alcohol cook off for 30 seconds or so. Add celery, shallots, rosemary, cherries, & beef stock to barely cover. Simmer until fork tender (1-8 hours depending on stove vs slow cooker), shred, & serve on pretzel rolls w/ purple onion & cilantro (or save until cool for stuffing tamales.) >>> The braising liquid makes for a great soup add or base. Just freeze and use later. <<< I’ll also usually save a handful of frozen cherries to dunk in the hot base, and then smash into my sandwich... but I have a bit of a love affair with meat+fruit.

 

[Friday]

Red Rubbed Baby Lamb Chops | The Splendid Table

This... but with boneless leg cut into half-steaks & kebabs

 

[The Albatross]

Lifted a few recipes (so glad to see this one still going along). I'm still avidly cooking. Last week's ultra mega deal find was 4, 2 pound bags of organic split moong bean (usual retail between 10-15 bucks... got em for 3 dollars apiece). Still using the chia seed egg substitution and it works really well in combination with egg still added for color when needed (usually just the yolks as I set aside the whites to make egg white frittatas or an omelet for mom).

Still amazing to see what is consistently reduced here in KY... greens, mushrooms, sprouts, tofu, fish nearly always.

Here's one I used last week:
Winter Warmer Tofu And Salmon Gratin

Eat up, heartily & nutritiously… mindful of the nourishment of body/mind and sheer pleasure. Eating well truly is a steadfast expression of love for yourself and others!

 

[Mee]

Roasted vegetables: some cubes onion squash, shallots, bell pepper, tomato, cooked with a little winter savoury, sage and olive oil. . I might have some lentils too for protein, but mainly I want vegetables.

 

[Teasel]

Turkish stew done in the slows cooker, have always cooked it on the stove or in the oven before.

In the bottom of the slow cooker put plenty of carrots sliced diagonally- enough for a good layer
Then a layer of cubed celeriac (instead of potato, cause I'm gradually reducing carbs in my diet)
Then layer 1 kilo of skinless boneless chicken thighs, cut into bite size peices.
Pour over a can of chopped tomatoes
Then a layer of runner or string less beans cut diagonally
Then a layer of white beans
And top with a couple peppers cut into thick strips

Make up or heat a hug of chicken stock
Dissolve a good few tbsps of salçasi tatli (sweet not spicy red pepper paste)
Add several tbsps dried Oregano, a tsp or 2 of paprika and chilli flakes, some black pepper and a few cloves of minced garlic
Pour it over the meat & veg and cook for 4 hours on high or 8 on low

Made it 2 days ago and chilled it. Tastes amazing.

I might add the peppers and green beans a bit later in the cooking process next time.