Iggy aka IG
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Post by Iggy aka IG on Apr 24, 2024 14:30:11 GMT -5
chiver78 I realized I didn't officially check back in regarding the Eggplant Milanese. Yes, as you touched on, it's a bit labor intensive with the various steps, but the texture and flavor profile made it worth it. For me, it's definitely a recipe to make when not having to go to work the next day. (Which I finally made it last Thursday and had Friday off, so it worked out well.) To save time, I ended up air frying the eggplant for the last step in lieu of putting them in the oven. As usual, I've done a bit of meal switching. We had leftover cheeseburger patties last night in order to use them in time. Tonight, will be the chicken legs since they are thawed, tomorrow the smoked salmon, and perhaps the Bolognese sometime this weekend. This morning, I bought more portobellos and some cherry tomatoes. Hopefully the latter are riper than the Romas these past few months. I sure miss homegrown tomatoes.
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chiver78
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Post by chiver78 on Apr 24, 2024 14:42:27 GMT -5
cheers, and I wasn't online for a few days to call you out on that hahaha. glad you enjoyed it! how was the dressing from your recipe? that's different from how I make Milanese salad, and I'm curious.
as far as labor intensive and cleanup, over the years I've figured out a solid routine to streamline the breading process. there's no workaround for the frying, sadly. I use foil pans for the flour/breadcrumbs, that I buy at the dollar store for 25c apiece. the egg wash step happens in a shallow bowl, but I crack and whisk the eggs in bulk in a huge measuring cup and pour into the bowl as needed. I also glove up one hand (changing gloves as needed) and keep clean/dirty hands with the help of a fork for dragging through the egg wash. way easier than the kitchen I grew up in lol....
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Iggy aka IG
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Post by Iggy aka IG on Apr 24, 2024 15:18:12 GMT -5
Thank you for asking! The dressing flavors were spot on. Yes, I agree there is no workaround. And, of course, I have an extra step as I make my own breadcrumbs out of parmesan cheese and pork rinds and zap them in the food processor with whatever applicable seasonings. I do need to remember the fork trick, however. Another detail: The recipe I followed called for rocket greens, aka arugula, which I don't care for. So, I substituted kale. Raw. Never again, LOL. Next time I'll use baby spinach. I'm incorporating kale into my diet, which I don't mind it when cooked, and soon kimchi and perhaps sauerkraut.
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chiver78
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Post by chiver78 on Apr 24, 2024 16:09:51 GMT -5
ohhh.....raw kale is definitely not an even swap for arugula in the Milanese salad. I'd suggest a spring mix next time. you want something on the lighter side, and kale is sturdy. as far as cooking it? I finely chop heads of kale and wilt it in the same deep pan that I cook ground meats in for the pups. I stir everything together once it's all cooked. I don't eat red meat myself, but I've taken some of a turkey/kale mix for myself for tacos and it's a tasty mix.
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wvugurl26
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Post by wvugurl26 on Apr 24, 2024 17:59:19 GMT -5
Wednesday night air fried chicken thighs and Budget Bytes skillet Mac and cheese with broccoli tossed in.
Used the new oven's air fry feature to cook the thighs for the first time. I was only cooking 2 instead of 4 so I didn't want to wash the air fryer for that. And I'm trying to get my house clean for guests not add to the dishes.
Thursday night will be leftovers.
Friday night baseball game.
Weekend is up in the air due to our guest.
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countrygirl2
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Post by countrygirl2 on Apr 24, 2024 20:16:46 GMT -5
DD ate some more of the home made pizza 2 pieces, she LOVES pizza.
I cooked a frozen serving of green beans with slivered almonds and I have 2 pieces of cod to fix. But DD only wanted pizza. My dinner will be about 300 calories, if I eat 2 pieces of cod, 500. But I doubt I do, nice size serving.
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daisylu
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Post by daisylu on Apr 25, 2024 6:50:06 GMT -5
Thank you for asking! The dressing flavors were spot on. Yes, I agree there is no workaround. And, of course, I have an extra step as I make my own breadcrumbs out of parmesan cheese and pork rinds and zap them in the food processor with whatever applicable seasonings. I do need to remember the fork trick, however. Another detail: The recipe I followed called for rocket greens, aka arugula, which I don't care for. So, I substituted kale. Raw. Never again, LOL. Next time I'll use baby spinach. I'm incorporating kale into my diet, which I don't mind it when cooked, and soon kimchi and perhaps sauerkraut. If you have the freezer space, I recommend prepping a large batch of pork rinds at one time (just the rinds, you can add everything else when preparing the meal). They store in the freezer very well - mine are just in a big freezer ziploc bag. That seems to be a go to for you and that would save future prep time and cleanup(s). Just a thought.
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Iggy aka IG
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Post by Iggy aka IG on Apr 25, 2024 15:07:52 GMT -5
Thank you for asking! The dressing flavors were spot on. Yes, I agree there is no workaround. And, of course, I have an extra step as I make my own breadcrumbs out of parmesan cheese and pork rinds and zap them in the food processor with whatever applicable seasonings. I do need to remember the fork trick, however. Another detail: The recipe I followed called for rocket greens, aka arugula, which I don't care for. So, I substituted kale. Raw. Never again, LOL. Next time I'll use baby spinach. I'm incorporating kale into my diet, which I don't mind it when cooked, and soon kimchi and perhaps sauerkraut. If you have the freezer space, I recommend prepping a large batch of pork rinds at one time (just the rinds, you can add everything else when preparing the meal). They store in the freezer very well - mine are just in a big freezer ziploc bag. That seems to be a go to for you and that would save future prep time and cleanup(s). Just a thought. Thank you, daisylu. I often double the batch and keep it in the fridge. I'll have to try the freezer next time.
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chiver78
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Post by chiver78 on Apr 25, 2024 19:14:12 GMT -5
last night ended up being Kraft dinner. finally making risotto tonight - spinach/cremini/pancetta. I just put the IP under pressure, so I'll be eating soon. I'm also cooking off two family packs of ground beef (80/20) and wilted chopped kale for the pups. I'll have a bunch of leftovers for the weekend, which is nice. I figured out at least one BSCB from the package - there will be chicken Lombardy this week. creminis were on sale, so I grabbed two packages. I set aside the huge ones as I wiped down some to chop for the risotto tonight. the huge ones will get stuffed at some point with a chicken sausage stuffing, topped with sliced provolone and baked off. I'll use the rest of the smaller ones with the chicken Lombardy.
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chiver78
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Post by chiver78 on Apr 27, 2024 15:58:45 GMT -5
chicken Lombardy is in progress, currently sauteeing baby spinach with all of the minced garlic. my house smells amazing rn 🤤 added bonus - I found mushroom ravioli in the freezer. done!
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soupandstew
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Post by soupandstew on Apr 27, 2024 16:20:09 GMT -5
Tonight will be a lightly seared tuna steak on arugula/spinach mix with grape tomatoes, sliced cucumbers, crispy green beans, and kalamata olives with a garlic vinaigrette. Basically tuna salad
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chiver78
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Post by chiver78 on Apr 28, 2024 14:49:31 GMT -5
that sounds delish, soupandstew!
I'm reheating the leftover Lombardy now, with some fresh cooked pappardelle, for a big meal today, and will be restarting tomorrow with plans. I have two BSCB to use up by 04May, per the sticker. no real idea what I want to do with them, so please help break me out of my rut with some suggestions. TIA!
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soupandstew
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Post by soupandstew on Apr 28, 2024 17:19:44 GMT -5
Tonight is DH's turn so he's nuking the last of the 15-bean soup he made a couple of weeks back and siding it with take-and-bake bread from Aldi. I'm happy with that.
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countrygirl2
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Post by countrygirl2 on Apr 28, 2024 19:45:18 GMT -5
Tonight all we had was link sausages with gravy and bread. It was pretty good.
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snapdragon
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Post by snapdragon on Apr 28, 2024 20:18:45 GMT -5
Navy Bean soup with sausage and spinach is on the stove and cooking.
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Iggy aka IG
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Post by Iggy aka IG on Apr 29, 2024 17:36:32 GMT -5
Another weekend flown by....
Last night: Leftover pizza Tonight: The cauliflower rice taco bake I mentioned last week with a side of sauteed baby spinach and asparagus Tues: Lentil Bolognese spaghetti, mini caprese side salads Wed: Eating Well's cod tacos in cheddar shells, veggies Thurs: Locally raised beef roast slow cooked in red wine and low sodium chicken broth, veggies Fri: Takeout Sat: Something out after the annual cleanup Sun: My visiting friend's choice
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wvugurl26
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Post by wvugurl26 on Apr 29, 2024 18:27:52 GMT -5
The weekend was as expected with the guest. I did make a queso dip on Saturday for a snack while watching baseball and hockey. I contributed brownies to the family dinner Saturday night. Sunday more take out. Our schedule was off all day. Including not planning the week out. I went to the store Monday night to pick up a few needed things for the week. I grabbed a marked down package of thin sliced chicken breasts. I had DH grill up the whole package and the leftovers can go in salads/wraps the rest of the week. The chicken finished up just as the propane ran out. Monday night I tried a new recipe. DH thought it needed more flavor. He also wanted his without any sauce on top so. tastesbetterfromscratch.com/bbq-ranch-grilled-chicken-veggie-bowls/
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soupandstew
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Post by soupandstew on Apr 29, 2024 18:43:38 GMT -5
This morning I rubbed down some country-style pork ribs with brown sugar, salt, pepper, smoked paprika, chipotle chili powder, onion powder, and garlic powder. 25 minutes @ 350 degrees and so good. Had a salad on the side. Cooked extra for the freezer.
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chiver78
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Post by chiver78 on Apr 29, 2024 18:46:16 GMT -5
I lost today in listening to the livestream of a current local court case. dinner tonight ended up being a Bertolli meal, and I threw out what was left.
tomorrow, I'm going to channel early 30s chiver, and use one of the leftover BSCB in a pasta toss pan. I've got some fridge goblins that need to be used, and the end of a carton of chicken broth. I'll roast some of the veggies, and hsred the BSCB after par-cooking it in the big pan.
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Iggy aka IG
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Post by Iggy aka IG on Apr 30, 2024 9:45:39 GMT -5
Another weekend flown by.... Last night: Leftover pizza Tonight: The cauliflower rice taco bake I mentioned last week with a side of sauteed baby spinach and asparagus Tues: Lentil Bolognese spaghetti, mini caprese side salads Wed: Eating Well's cod tacos in cheddar shells, veggiesThurs: Locally raised beef roast slow cooked in red wine and low sodium chicken broth, veggies Fri: Takeout Sat: Something out after the annual cleanup Sun: My visiting friend's choice I'm going to swap out tonight and tomorrow night so we're not eating beef two nights in a row.
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Iggy aka IG
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Post by Iggy aka IG on May 1, 2024 12:04:23 GMT -5
Okay, changed my mind yet again, LOL. Instead of the Bolognese tonight, we're going to have leftovers. A BFF is flying in to visit tomorrow, and I've lots to do, especially in the kitchen.
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chiver78
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Post by chiver78 on May 1, 2024 17:53:30 GMT -5
pasta toss was delish last night, and will be rejoining the regular rotation. so simple, healthy, and tasty. I also go short on the pasta quantity so it is more appropriate proportions of ingredients. I had a small cup reheated for lunch today, and there's still two solid meals left in the fridge container.
tonight, I'm not really hungry yet. whatever I end up doing is going to be something brainless like opening a can of soup or baking off a frozen chicken patty for a sandwich. I'm over this week already.
ETA: waiting on a chicken patty to finish cooking, which is gonna get chopped over a basic Caesar salad. stick a fork in me, I'm done.
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wvugurl26
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Post by wvugurl26 on May 1, 2024 19:20:37 GMT -5
Tuesday night I finished off the last of the queso dip when I got home. DH wasn't hungry before we left for a friend's lacrosse game. We got ice cream after.
Wednesday night I cooked some sweet potatoes in the instant pot and had 2 small ones with a piece of leftover bbq chicken. DH took the two pieces that were grilled plain and made another bowl. He added Chipotle sauce and cheese to the chicken.
Still have rice and black beans left from Monday.
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soupandstew
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Post by soupandstew on May 1, 2024 19:48:33 GMT -5
We skipped supper last night so the leftover grilled chicken got punted to tonight, along with broccoli.
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Iggy aka IG
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Post by Iggy aka IG on May 2, 2024 13:04:37 GMT -5
Okay, changed my mind yet again, LOL. Instead of the Bolognese tonight, we're going to have leftovers. A BFF is flying in to visit tomorrow, and I've lots to do, especially in the kitchen. Sunday's baked cheesecake made a mess in the oven, and it smoked up the house when I used it on Monday, so I ran the cleaning mode for a few hours last night. It needed it anyway, and it will be ready for when I use it during my friend's visit. Last night's "leftovers" night was actually tasty and successful. I fried 1/2 of the remaining frozen mini wontons, sauteed the rest of a bag of baby spinach and 1/2 remaining jar of kimchi, and on the side were the remaining cherry tomatoes and some sliced mozzarella drizzled with olive oil and sprinkled with basil. A fresh bag of spinach and cherry tomatoes were part of last night's grocery pickup. Tonight's slow cooker beef contains a remaining box of low sodium chicken broth and remaining half bottle of red wine. The locally raised beef is very lean and a bit gnarly, and the wine really helped break it down last time. On the side will be sauteed yellow squash and zucchini. Rounding out my friend's stay: Monday: One sheet pan salmon and veggies, air fried bacon wrapped shrimp Tuesday: Something on the Traeger (which she helped buy years ago), veggies Wednesday: A local brew pub She leaves next Thursday.
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wvugurl26
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Post by wvugurl26 on May 2, 2024 17:35:41 GMT -5
Thursday night taco bowls so we can use up the last of the rice/black beans from Monday's dinner.
Friday take out at my SIL's. We are test driving a restaurant we plan to use for catering for a June event.
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chiver78
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Post by chiver78 on May 2, 2024 17:48:29 GMT -5
the dishwasher is already running, so I don't want to dirty too much to leave in the sink til the am. I'm currently debating a can of poblano corn chowder or a freezer bag of cheesy broccoli over roasted tiny potatoes, either of which would get some added shredded chicken that I'll swipe from the fresh container in the pup stash.
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chiver78
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Post by chiver78 on May 2, 2024 17:50:21 GMT -5
wvu, your posts this week have had me craving black beans and rice. that might be tomorrow night. I've still got one BSCB from an open package, I can shred and douse in taco seasonings and have solid leftovers for the weekend. hmm....
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soupandstew
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Post by soupandstew on May 2, 2024 17:52:36 GMT -5
It's DH's night and he just baked a cauliflower-crust veggie pizza from Aldi - they are really good
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wvugurl26
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Post by wvugurl26 on May 2, 2024 18:24:36 GMT -5
I got a 2 pack of flatbreads from Aldi today to make future pizza/flatbreads. That might be a good mindless Tuesday dinner.
I swear this container of rice and beans is never going to be finished. But there's enough taco meat for Friday lunches.
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