What's for Dinner ~ Sunday ~ May 4th

[Lucinda]

?

[alfredo]

1. Haven't decided, but for brunch it was

Scrambled eggs with spinach, chopped Kalamata olives, cheese. Salt/pepper.

I heated up the skillet threw in the spinach and olives, turned off the heat and lightly cooked them first. I set them aside and prepped the eggs and cheese. When the spinach cooled enough I added them to the eggs and and cheese. I used very little salt because the olives added the salt.

Cinnamon coffee is perfect with this.

[cbayer]

2. Went to the Sunday market today and bought

Fresh, raw tuna
Pork in red sauce tamale - oops, already ate that.
Fresh yogurt
Baklava
Coffee Beans
Little fruit pies

Oh, yeah and a couple of these wonderful hot weather dresses and a woven hat.

No produce to speak of today. It's hot and dry here, and there's not too much available right now.

But we think our friends who keep inviting us over, then bailing, are taking us out to dinner.

If not, it's sashimi and dessert!

[greatauntoftriplets]

3. No clue.

Last edited Sun May 4, 2014, 09:52 PM - Edit history (1)

Going to my sister's to celebrate my brother-in-law's birthday. Most likely something barbecued.

On edit: We sort of celebrated Easter again -- it was leg of lamb, which is a family favorite. Roasted potatoes, carrots and onions. Gravy. Broccoli in cheese sauce. Salad.

[pinto]

4. Pork loin chops something-or-other.

I think I'm going to broil two, well seasoned, with whole mushrooms and asparagus. Thyme and rosemary will be in the mix. Save one for a stir fry later on.

Temp here has dropped ~ 20 degrees from yesterday's high. The marine layer or at least the marine breeze has returned. So the oven is a go.

[pinto]

8. Sidetrack. I'm doing the broil with apple, pear and peach chunks.

They had to go into something soon, so this is it. Pork and fruit. Sounds good to me. mmm

[pinto]

9. Oh, got lucky. This came out good -

Set out the chops to get to room temp. Salt 'n pepper.
Cut parsley, rosemary, thyme and tarragon from my little herb bed. Diced and mashed in a bit of canola oil.
Sliced the fruit in big slices.
Started the broiler.
Rubbed the chops with the herb mixture.

Broiled herb side up for ~ 3 minutes. Maybe a bit more, wanted to see some brown on the pork.
Flipped and covered with the fruit. Another 3 minutes under the broiler.

Pulled out broiler pan and all. Set aside to rest. The chops came out tender, just done. And the fruit got a bit caramelized under the broiler.

Nice. It's either a walk or a movie (nap) now.

[NJCher]

5. The RG is cooking tonight

but for lunch, we had my turkey pot pie.

I was so tired after making them last night that I barely had a sliver of a piece before I hit the bed. I got tired of waiting for them to be done, so I had a big salad and then just a taste of these wonderful pies. That recipe (posted yesterday) is excellent. I got it from the book The Magic of Mini-Pies by Abigail Gehring.



Here's a tip if you want to make one. An excellent crust is the Aldi's crust. Not to mention that they are quite reasonably priced. I'll bet I was able to mix this up in only 20" with the aid of the pre-made pie crust.


Cher

[pinto]

6. Ha. Great tip.

[Callalily]

7. Made Cauliflower Pilaf

Very yummy. It's a new recipe and I'll definitely make it again.

[japple]

12. That looks absolutely amazingly delicious! Beautiful, drool-inducing picture!

Edit to add: Please share recipe.

[Callalily]

18. It is very yummy. Here's the recipe.

Cauliflower Pilaf

CONTRIBUTED BY BRUCE AIDELLS
ACTIVE: 45 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 8
•HEALTHY

This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head of cauliflower could be filled like dolma, the Middle Eastern family of stuffed grape leaves and vegetable dishes. "Nancy thought it could be done; I didn't," he says. Aidells turns the idea of dolma inside out by topping a rice casserole with cauliflower florets. "I'm the lazy, more practical cook," Aidells says. "That's why Nancy has the big fancy restaurant and I have this kitchen."

. 2 heads of cauliflower, cored (about 5 pounds total)
. 1/4 cup extra-virgin olive oil
. Salt and freshly ground pepper
. 1/2 cup pine nuts
. 1 large onion, finely chopped
. 1 teaspoon ground turmeric
. 1 1/2 cups basmati rice
. 2 1/2 cups low-sodium chicken broth
. 1/2 cup dried currants
. 1/4 cup chopped cilantro
. 3 tablespoons unsalted butter, melted
. 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)

1. Preheat the oven to 425°. Separate one head of cauliflower into 2-inch florets and the other into 1-inch florets. On a large, rimmed baking sheet, toss the 1-inch florets with 3 tablespoons of the oil and season with salt and pepper. Roast the cauliflower for about 15 minutes, stirring occasionally, until golden in spots and tender.

2. Meanwhile, bring a pot of salted water to a boil. Add the 2-inch cauliflower florets and cook until tender, about 15 minutes. Drain and pat dry.

3. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.

4. In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the turmeric and rice and stir to coat. Stir in the chicken broth and 1/2 teaspoon of salt and bring to a boil. Cover tightly and cook over low heat until the broth is absorbed and the rice is tender, about 20 minutes.

5. Transfer the rice to a large bowl. Fold in the roasted cauliflower, toasted pine nuts, currants and cilantro. Spoon the rice into a 2 1/2- to 3-quart soufflé dish and press lightly on the top. Arrange the boiled cauliflower florets on top.

6. In a small bowl, combine the melted butter and paprika. Brush half of the butter mixture over the cauliflower and bake for about 15 minutes, until heated through.

Preheat the broiler. Brush the cauliflower with the remaining butter and broil, 6 inches from the heat, until lightly browned, about 5 minutes. Serve hot or warm.

[japple]

19. Good heavens. It sounds as delicious as it looks in the picture. Have copied it

and will definitely have to try this one soon. Thanks so much for the recipe.

[Galileo126]

10. A hodge podge of leftovers

Just kind of rummaging through the fridge today.

[Liberal Jesus Freak]

11. We're in the Keys.

WE'RE IN THE KEYS for a much needed vacay. Sitting on our balcony in Islamorada, looking at the ocean, and enjoying a grilled Mahi sandwich and several adult beverages. Cue Striesand--How Lucky Can You Get?

[japple]

14. Sounds great--and I don't even like fish. Adult bevs, though, I can go for.

[japple]

13. Early Cinco de Mayo feast for my family. I made corn/black bean salad,

Last edited Sun May 4, 2014, 09:19 PM - Edit history (1)

Pork Chile Enchiladas Verde ( http://www.epicurious.com/recipes/food/views/Pork-Chili-Verde-Enchiladas-103134 ) and Chicken Enchiladas with Red Sauce. Tacos for the kids.

Edit to add: I just used the pork chile enchiladas recipe as a guide. I used some grilled pork tenderloin slices that I pulled from the freezer and heated in chicken broth with the other ingredients from the recipe. The only problem I encountered is that I think I cooked it too long in the oven. The corn tortillas almost disintegrated and it was almost sloppy. In the future, I think I'll try to make this dish as if it were being served in a restaurant. Fry those tortillas on a griddle, then stuff them with the mixture, and pour a bit of sauce over, top with cheese and a sprinkle of tomato/cilantro.

[fizzgig]

15. slop in a bowl

can of diced tomatoes in with the rice, can of spicy chili beans and corn on the stove. i'll add some cream cheese to the beans and corn at the end.

i was going to do shredded chicken thighs in bbq sauce, but the chicken wasn't thawed. i'll do that tomorrow.

[laundry_queen]

16. Left over curry

I managed to salvage the one that didn't turn out by making a spice paste to add to it. Much better.

[grasswire]

17. reubens

....and a cucumber sour cream dill salad.

First day of farmers market here today, but not much produce to buy! Still a little early for anything except spring onions, radishes, carrots, and greens. But I did buy tomato starts: yellow pear and sweet million, as well as a bell pepper variety called "Lunchbox" that I wanted last year but didn't find. I'm still on the hunt for tomato varieties "Green Cherokee" and "Indigo Kumquat".