2018 Let's talk about what's for dinner

[Artemis Windsong]

I fried a thick venison steak. Actually fried it.  I detest frying because of the splats.  The thick steak was actually a small roast that I butterflyed.

To speed up the cooking time I sliced some to cook.

[countrygirl2]

We went out to eat.  Hubs had lasagna, DD tortellinis, I had a sampler fettucini, lasagna, spaghetti, gave hubs my lasagna, salads, and garlic bread, was excellent $34 for the 3 of us and a $6 tip.  Well worth it.

[weltschmerz]

Supper was a Caesar salad and some garlic bread.
I wasn't very hungry.

[chiver78]

going to play with the Instant Pot a little more tonight, tweaking this a little. can't wait! 

pressure cooker chicken faux pho

[andi9899]

Something with pork chops. I've really been wanting mac and cheese the last couple of days. So I'll make that too. I went to Sprouts over the weekend and I have a bunch of fresh fruit and veggies to chop up. I should have done it last night, but I was out playing instead.

[Iggy aka IG]

Last night:  Ribeye, bacon wrapped jalapenos stuffed with cream cheese, and leftover salad

Tonight:  Catfish, shrimp and veggie

Tues:  Low carb homemade fry bread beef tacos

Wed:  Out

Thurs:  Chrorizo

Fri-Sun:  IDK yet

[chiver78]

I still wasn't remotely close to hungry by first pitch, so I threw some leftover pizza in the oven to reheat and chopped a romaine heart for salad. I took a small bowl with the pizza and put the rest in a Gladware for lunch, probably tomorrow.

[wvugurl26]

Sunday night we went out for our anniversary. I wasn't very hungry. We tried the shrimp/crab egg rolls. Everything seems to be fresh there so I've been able to eat it with no issues. I heard from my MIL that they also opened up a seafood market. I'll have to check it out.

Tonight was tots from the freezer and cheddar sausages topped with sauteed bell pepper and onion.

Monday night will be taco salads. Need to use up the taco meat and beans from Saturday when I made nachos.

[weltschmerz]

I grilled some chipotle shrimp on the BBQ and had it with saffron jasmine rice.
Nectarine for dessert.

[andi9899]

Tonight is tacos. I made pork chops with a red sauce and rice last night. I'll have the rice again to go with my tacos. Maybe I'll do burritos tomorrow night and use up the last of the rice.

[chiver78]

so I made that pho tonight. I need some tips. it's missing *something* in the broth, it just feels flat and thin. I can't use fish sauce for an allergy, and put in a splash of soy for the salt instead. I don't know what pho is supposed to taste like bc I can't ever order it out, so I don't really have a point of reference.

[weltschmerz]

Jul 31, 2018 20:19:02 GMT -5 chiver78 said:

so I made that pho tonight. I need some tips. it's missing *something* in the broth, it just feels flat and thin. I can't use fish sauce for an allergy, and put in a splash of soy for the salt instead. I don't know what pho is supposed to taste like bc I can't ever order it out, so I don't really have a point of reference.

I usually add sesame oil, ginger and lemon grass to the broth.

Well, aside from the usual onion, garlic, fish sauce, etc.

[chiver78]

ooh, sesame oil would help. I already has everything else you listed except the fish sauce. thanks!

Jul 31, 2018 23:11:51 GMT -5 weltschmerz said:

Jul 31, 2018 20:19:02 GMT -5 chiver78 said:

so I made that pho tonight. I need some tips. it's missing *something* in the broth, it just feels flat and thin. I can't use fish sauce for an allergy, and put in a splash of soy for the salt instead. I don't know what pho is supposed to taste like bc I can't ever order it out, so I don't really have a point of reference.

I usually add sesame oil, ginger and lemon grass to the broth.

Well, aside from the usual onion, garlic, fish sauce, etc.

[andi9899]

Going to pull a couple of burritos out of the freezer I think tonight. I'm not really trying to cook. I'll cook tomorrow. Then I'll finally get my mac and cheese.

[wvugurl26]

No idea. I didn't thaw anything and I really need to go to the store.

[chiver78]

went back to my hometown for a hair appointment this morning. took Mom to the Brazilian BBQ for a late lunch (well, breakfast for me, but who's counting )  I ate a huge plate of collard greens, some rice and beans, and some excellent chicken and pork. and when I was done, I got some collards and more pork to go. ($5 for the to-go portion) and I've got some white rice simmering now. I'll eat later, I have to nuke the takeout anyway. 

[andi9899]

I have no idea. I didn't take out anything to thaw. I was going to do it when I went home to let the dogs out, but Jackson had thrown up all over the kitchen, so I found that when I walked through the door and immediately started cleaning and forgot.

[wvugurl26]

I made hamburger helper from scratch. It used up the last of the really old hamburger in the freezer. DH bought it before I moved in so I'm counting it as free. Makes the total cost maybe $2.

[chiver78]

damn bear ate my post. 

dinner tonight is going to be a chicken Caesar salad, once I finish batch cooking some white rice and spicy Korean pork for the week. I'm not rewriting the breakdown, but it's ground pork, a couple onions (sliced), a lot of chopped kale, and a whole lot of spices that were already here. I can post the recipe if anyone's interested. I think the immediate cost for pork/kale was $4.xx. 

[Artemis Windsong]

The other 6 inches of my subway chicken sandwich.

[NoNamePerson]

Aug 5, 2018 18:58:17 GMT -5 Artemis Windsong said:

The other 6 inches of my subway chicken sandwich.

Don't know why but that tickled my funny bone.  

[weltschmerz]

Aug 1, 2018 6:08:35 GMT -5 chiver78 said:

ooh, sesame oil would help. I already has everything else you listed except the fish sauce. thanks!

Jul 31, 2018 23:11:51 GMT -5 weltschmerz said:

I usually add sesame oil, ginger and lemon grass to the broth.

Well, aside from the usual onion, garlic, fish sauce, etc.

Oh, and Gochujang (Korean hot pepper paste).
Adds some lovely heat and a hint of sweetness.

It comes in hot and mild. About $3.00.

[weltschmerz]

[wvugurl26]

Tonight we are having budget bytes slow cooker pineapple teriyaki chicken. I'll make rice and a salad to go with it. If I made it again I would definitely double the sauce quantity so it covered all of the chicken.

[chiver78]

I actually just finished a tub of that with the pork dish I made for the week. love that stuff.

Aug 6, 2018 3:03:21 GMT -5 weltschmerz said:

[andi9899]

Aug 5, 2018 18:28:05 GMT -5 chiver78 said:

damn bear ate my post. 

dinner tonight is going to be a chicken Caesar salad, once I finish batch cooking some white rice and spicy Korean pork for the week. I'm not rewriting the breakdown, but it's ground pork, a couple onions (sliced), a lot of chopped kale, and a whole lot of spices that were already here. I can post the recipe if anyone's interested. I think the immediate cost for pork/kale was $4.xx. 

Would it work with ground turkey? I have a ton of that and need to figure out new ways to cook it.

[chiver78]

probably. both are pretty good blank slates to absorb seasoning. 

originally from the NYT food section, Mich retrieved the recipe for me once I unsubscribed from the newsletter and lost my access. I'm curious to know what you think

INGREDIENTS
 3 tablespoons neutral oil, like canola
 2 large onions, peeled and sliced
 Pinch of kosher salt, or to taste
 1 pound ground pork
 4 cloves garlic, peeled and chopped
 10-15 frozen cylindrical rice cakes(optional), or rice noodles, or pasta, or steamed rice
 1 inch fresh ginger, peeled and chopped
 3 tablespoons gochujang (Korean chili-bean paste)
 1 tablespoon low-sodium soy sauce
 1 tablespoon brown sugar
 2 teaspoons Sichuan peppercorns(optional)
 1 bunch kale or any hearty cooking greens, roughly chopped
 4 scallions, thinly sliced, for garnish

PREPARATION
1. Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes.
Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so.

2. Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10
minutes. Add the cooked meat to the reserved onions.

3. If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil.

4. Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings.

5. Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes.

6. If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions.

[andi9899]

Ok. I need to get some kale and ginger then I'll try it. I'll report back.

[Iggy aka IG]

Sat:  Canned chicken and pesto on top of spaghetti squash.  $8.20

Sun:  DH bought and smoked for 5 hours beef ribs.     Cost ?.??  I fried up some mozz dredged in almond flour, egg and crushed pork rinds and made a simple spinach side salad.  Cost $2

Tonight:  Smoked beef sausage stir fried with one of DH's garden yellow squash.  $2.50

Tues:  Pork tenderloin, side veggie.  $6

Wed:  Out

Thurs Fish night:  Cod, shrimp scampi, veggie.  $10

Fri and Sat:  Camping

 

[andi9899]

I really need to get to the grocery store. I have meat and produce, but everything else I'm running out of. I have no idea what I'm making for dinner.