What's for supper?

Share recipes and tips, or memorable restaurant experiences here.
brothers
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Re: What's for supper?

Post by brothers » Sat Jul 22, 2017 7:34 pm

MotifSky, welcome to SMF.

Reading my post above about corned beef, it suddenly makes me want to remind my wife it would be a good idea to eat some more of this delicious stuff.
Gary

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Sat Jul 22, 2017 9:54 pm

Gary, have you ever made your own? It's simple to do. If you've never had the salt cured version I highly suggest it. It doesn't taste the same as the nitrate cured type and it isn't red, but it is very meaty tasting. That's the best I can describe the flavor. If you need recipes/formulas let me know, but a 'net search will readily turn them up.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

brothers
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Re: What's for supper?

Post by brothers » Mon Jul 24, 2017 8:44 pm

No, sorry to say I haven't. I'm sure it would be a good project to try. I'll do some reading.
Gary

brothers
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Re: What's for supper?

Post by brothers » Mon Aug 07, 2017 3:36 pm

We can't get enough fried onion burgers around here. My wife has a large electric griddle she uses, and when she plans a dinner, all the kids and grands (and us) has a great supper. (I might have posted about this earlier. :shock: If so, I apologize.)
Gary

Rufus
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Re: What's for supper?

Post by Rufus » Mon Aug 07, 2017 4:32 pm

Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.
Bryan

brothers
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Re: What's for supper?

Post by brothers » Tue Sep 05, 2017 4:27 pm

A nice big bowl of beef stew. Just the basics, carrots, potatoes, onion, unless my wife added something I don't know about. Anyway, Yummy!
Gary

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Mon Sep 25, 2017 1:47 am

Last nights supper.

For reasons beyond my control I have been putting this off for 3 days; Pork LoMein. I love LoMein. I had some leftover pork medallions (julienned) and deliberately put vermicelli on the dinner list days previous so that I would have leftovers to work with. The result that I made with corn kernels off the cob and a red habanero sliced paper thin, seeds and pith, it might not be traditional, but it sure was good! It also had onion, carrot, and broccoli tips. I have no recipe. It included oyster sauce, soy sauce, water, and a slurry of corn starch. Dang! I forgot the garlic! It was still delicious. If one can get past the heat of the habanero they have a sim[ply wonderful flavor*; it brought a new addition to the flavor of the dish that I never thought of before but they are ripe and in the garden, so I gave it a try. The result was hot but delicious. If one is sensitive to hot pepper it would be off the scale hot. The heat can be mitigated a bit by removing the seeds and pith from the hot pepper. Not a traditional addition but a keeper. Of course the hot pepper can be omitted or replaced with sweet pepper. I had intended to include sweet pepper, but it was yet another item that I forgot we had. I blame the pre-dinner cocktails (not myself). :-)

I like my LoMein with generous sauce but not swimming in it. Hence the addition of a bit of water.

In years past I tried to make my stir fries with a wok, but western ranges simply don't work well with them. So I've either been using fry pans in cast iron, steel, Stainless steel or tonight a PTFE pan. I suspect the dish washer prefers the PTFE coated pan. I know the cook definitely prefers not having to re-season the steel pans.

Sorry, no pics. Picture white spaghetti in a brown sauce with all of the colors described above mixed into it.

*I know of no other milder pepper that has the same flavor or aroma. So if you're "heat" sensitive there is simply is no way to get the flavor I describe with another pepper.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

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ThePossum
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Re: What's for supper?

Post by ThePossum » Sat Sep 30, 2017 1:13 pm

Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.
I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.
Bryce

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Rufus
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Re: What's for supper?

Post by Rufus » Sun Oct 01, 2017 8:50 am

ThePossum wrote:
Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.
I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.
Here's the recipe for the herbed lemon sauce:

INGREDIENTS

30 ml avocado or olive oil
1 onion, coarsely chopped
15 ml Ras el Hanout
250 ml chicken stock
250 ml shredded carrots
60 ml chopped sun-dried tomatoes
2 preserved lemons, chopped or 90 ml freshly squeezed lemon juice (I've only used preserved lemons)
30 ml chopped fresh parsley
30 ml chopped fresh cilantro
10 ml chopped rosemary

METHOD

Heat oil over medium heat in a flameproof tagine. Add onion and Ras el Hanout and cook, stirring, for 5 minutes. Add broth and bring to a boil. Stir in carrots, sun dried tomatoes, preserved lemons/lemon juice, parsley, cilantro and rosemary.

I simmer the meatballs in the covered, flameproof tangine in the sauce at low heat, stirring once, for about 45 minutes until the meatballs are cooked right through. The meatballs are small at about 15 ml (walnut-size) each.

If you'd like, I can provide the meatball recipe.
Bryan

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ThePossum
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Re: What's for supper?

Post by ThePossum » Sat Oct 07, 2017 11:51 am

Rufus wrote:
ThePossum wrote:
Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.
I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.
Here's the recipe for the herbed lemon sauce:

INGREDIENTS

30 ml avocado or olive oil
1 onion, coarsely chopped
15 ml Ras el Hanout
250 ml chicken stock
250 ml shredded carrots
60 ml chopped sun-dried tomatoes
2 preserved lemons, chopped or 90 ml freshly squeezed lemon juice (I've only used preserved lemons)
30 ml chopped fresh parsley
30 ml chopped fresh cilantro
10 ml chopped rosemary

METHOD

Heat oil over medium heat in a flameproof tagine. Add onion and Ras el Hanout and cook, stirring, for 5 minutes. Add broth and bring to a boil. Stir in carrots, sun dried tomatoes, preserved lemons/lemon juice, parsley, cilantro and rosemary.

I simmer the meatballs in the covered, flameproof tangine in the sauce at low heat, stirring once, for about 45 minutes until the meatballs are cooked right through. The meatballs are small at about 15 ml (walnut-size) each.

If you'd like, I can provide the meatball recipe.
Thanks Bryan,

Need to see how this will work with my Lamb Kefta. Sounds good.
Bryce

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The Original Safety Too - An SE Razor Forum

brothers
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Re: What's for supper?

Post by brothers » Tue Oct 10, 2017 6:37 pm

Tonight was about as simple as it gets. I had a quarter of a pound chunk of smoked sausage heated in the microwave and wrapped in a slice of bread. Didn't even put any mustard on it. That was my supper and boy was it good! Not to mention a couple of fingers of Jim Beam in a paper cup with ice. Nice!
Gary

brothers
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Re: What's for supper?

Post by brothers » Wed Nov 01, 2017 2:49 pm

Tonight we are having another Mississippi Pot Roast. It's been a while. I only used 1/2 of the amount of butter it calls for. Not time to eat yet, so I'm enjoying a couple of cans of Lost Lake Ice beer while waiting for the rest of the family to show up.
Gary

Rufus
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Re: What's for supper?

Post by Rufus » Thu Nov 02, 2017 6:04 am

Tonight it's home-made salmon cakes and a kale-based salad. Last night it was turkey chili and mixed greens. We always make our turkey chili with beans in it even though you'd think that after living in Houston for 10 years we'd know that there're NO BEANS in chili (to paraphrase Judge Roy Bean); don't know what my Houston neighbours would think if they knew I used turkey too.
Bryan

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churchilllafemme
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Re: What's for supper?

Post by churchilllafemme » Wed Nov 29, 2017 7:35 pm

Nearly the last of the leftovers: Mexican turkey soup with stock, shredded turkey, sweet potato, tomato, onion, cumin, coriander, and garlic, garnished with avocado, crisped tortilla strips, and cheese.
Image
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John

brothers
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Re: What's for supper?

Post by brothers » Sat Mar 10, 2018 6:24 pm

Not for supper tonight, but soon --- Chicken Chow Mein. For quite a while I've been looking for meals that are more healthy, just like most other folks. Anyway, yesterday evening we ordered Chinese take-out. it was just what I was looking for. I'm wondering if anyone here has a simple and healthy recipe for some healthy homemade Chow Mein.
Gary

brothers
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Re: What's for supper?

Post by brothers » Tue Sep 11, 2018 3:34 pm

I found a small steak (round steak possibly) in the freezer this evening. I was eatiing alone, so I grilled it (stovetop/cast iron grill). Didn't have anything I wanted to fix on the side, so I just went with the meat. I did have a Dos Equis dark beer/menchilada to wash it down. Great simple supper.
Gary

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Wed Sep 12, 2018 11:36 am

I've been eating much healthier lately. Sodium is one of the things I'm dodging and cold cuts are loaded with the stuff. Then there is the cholesterol and sat' fat in many of them, again, things not on my diet. So what to do about them?

Make my own. I bought an entire top round packer and on getting it home cut out what I could to make "roast beef" for cold cuts. It's actually getting sous vide, then sprinkled with dextrose and torched. We did the first one 2 weeks ago and it turned out good, but it needs more time in the SV bath. So I think I'll double the time to 24 hours.

The trimmings that couldn't be cut into roast beef? Extremely lean hamburger meat. I'm cooking one package of that tonight in the form of burgers.

Would I do this again? In a heartbeat.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

brothers
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Re: What's for supper?

Post by brothers » Sun Oct 21, 2018 7:56 pm

Tonight we had a pot roast, potatoes, carrots, and onions. It was all day in the crock pot. Made a very good old country supper. So tender!
Gary

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fallingwickets
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Re: What's for supper?

Post by fallingwickets » Mon Oct 22, 2018 4:31 am

gary, how long do you pot roast for? for me anyway, there seems to be a line--8'ish hours'-- where on one side meat is tough and on the other its fork tender. lately which side of the line im on has been a flipcoin

clive
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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Mon Oct 22, 2018 8:44 am

Made 2 loaves of 50% freshly ground whole white wheat bread yesterday, sans salt, but they do have sodium in the form of vitamin C added to strengthen the gluten structure. Why make bread? I like to stay under 500mg sodium per day. Read labels to see how difficult that is to do. Many breads will put one over that with 2 slices. Add cold cuts and cheese and you could be up over 1000mg sodium. In the past I was among those folks with high sodium intake, but that has changed.

Today I'm going to grind up some 95%+ lean beef. It has yet to be decided what we're going to make with it.

The other day I made spaghetti sauce with Hunts no sodium added canned "sauce". Anyone using it straight out of the can is in for a rude awakening. It appeared to be only ground up tomatoes, but I think the label said it had basil and garlic in it. I couldn't detect any. It would have very bland on it's own. I added basil, oregano, gran' garlic, and some crushed red pepper and brought it to a simmer. When I got done with it it was quite tasty, even more so the next day. Freshly shredded Pecorino Romano (yes I know, sodium, but some things are required) finished the spaghetti. Supposedly Contadina makes no sodium added canned tomatoes, but our supermarket doesn't carry that brand. They do however have a house brand that is no sodium added. Someone makes it for them and puts on the supermarket label; it might be Contadina for all I know. But for a really quick sauce what I did the other day with the Hunts was really good. By the time the spaghetti was ready so was the sauce.

Anyway, the BP is doing good, the LDL/HDL in Sept' 1 was 43/72 (not a typo), and I'm doing good. (I had a triple bypass in early June after an extremely mild heart attack)

I did cheat a bit on Saturday... I allow myself 2 eggs per week, so I had them and 2 very thin slices of lower sodium Spam, fried crispy to get rid of as much fat as possible. No salt on the eggs, and I really missed that. In my previous life I couldn't eat eggs w/o salt. If there is any left by next Saturday I'll probably crisp up another 2 slices and dice it finely and add it to my eggs for the sodium content.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

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