cooking so far today

On Sun, 15 Jan 2006 15:19:45 -0800, serene <[email hidden]>

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

Beef shanks oven-braised with beef stock, onions, garlic, carrots,
mushrooms, Gamay Boujolais, and dried thyme and Rosemary from my
garden. Served over rice with haricot verts.

Nice for a chilly day.

J. Eric Durbin said:

Beef shanks oven-braised with beef stock, onions, garlic, carrots,
mushrooms, Gamay Boujolais, and dried thyme and Rosemary from my
garden. Served over rice with haricot verts.

Oh, man. Yum.

serene

J. Eric Durbin said:

On Sun, 15 Jan 2006 15:19:45 -0800, serene <[email hidden]>

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

Beef shanks oven-braised with beef stock, onions, garlic, carrots,
mushrooms, Gamay Boujolais, and dried thyme and Rosemary from my
garden. Served over rice with haricot verts.

Nice for a chilly day.

got chicken baking in the oven (basil,oregano, thyme, rosemary, garlic,
s&p) and we're having a green salad and spud crud (old box, have to use
it up) with it.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

serene said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

I made buttermilk pancakes for brunch today. Since I have cooked every
dinner this week I thought it was my wife's turn. She is in the kitchen
grilling some nice lamb chops. The plan is to have them with a salad
with bleu cheese dressing and baguette and a bottle of (French) red
wine. I was trying to boycott French wines (because of A tests half way
round the world, not for refusing to participate in the Gulf War) but I
have a weakness for Cote du Rhone.

On Sun, 15 Jan 2006 15:19:45 -0800, serene <[email hidden]>

Quoted message said:

What's going on in your kitchen today?

Lunch- leftover kielbasa, sauerkraut, potatoes
Supper- fried chicken (brown) rice, spinach, Dessert:nectarine,
clementine

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun, 15 Jan 2006 23:58:13 GMT, [email hidden] (Curly

Sue) said:

Dessert:nectarine,
clementine

Clementines are one of those things I wish I liked because they're so
pretty and just the right size, but I just don't like them or
tangerines.

serene

a pot of red chile for enchiladas; boiled potatoes, to be fried up with
cayenne later to go a.longside the enchiladas; chocolate chip cookies
for lunchboxes; a coconut key lime pie. maybe banan bread as well later.

J. Eric Durbin said:

On Sun, 15 Jan 2006 15:19:45 -0800, serene <[email hidden]>

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

Beef shanks oven-braised with beef stock, onions, garlic, carrots,
mushrooms, Gamay Boujolais, and dried thyme and Rosemary from my
garden. Served over rice with haricot verts.

Nice for a chilly day.

I haven't started cooking yet (just got up from sleeping part of the
day) but I am thinking of fixing Paprika chicken. Recipe here:
http://recipes.egullet.org/recipes/r1194.html
However, I tend to use smoked paprika entirely for this dish, as it
gives the chicken a wonderful smokey flavor. And I sometimes add in
garlic powder or onion powder, or both.

I have some cabbage in the fridge, which needs to be cooked, and I am
thinking of braising it, at the same time I am cooking the chicken
thighs. I use a recipe from All About Braising, by Molly Stevens.

I might also be cooking some broccoli that is also hanging out in my
fridge...maybe making a salad with it. There is a good broccoli salad
in the Greens cookbook: it has roasted red and yellow peppers in it as
well as capers.

Christine

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's going on in your kitchen today?

Smoking baby backs (almost done) and will serve 'em with my signature potato
salad and coleslaw.

Mary

MareCat said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's going on in your kitchen today?

Smoking baby backs (almost done) and will serve 'em with my signature potato
salad and coleslaw.

Oh, man, I'm heading to Houston!

serene

On Sun 15 Jan 2006 04:19:45p, Thus Spake Zarathustra, or was it serene?

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

serene

Since our kitchen has been turned into a Weight Watcher's chem lab, there
isn't a lot of "real" cooking that goes on right now. I made a creamy,
garlicky, buttermilk ranch dressing with fresh dill for tonight's salad.
I'm going to grill chicken brasts that have been lightly coated with olive
oil and liberally dusted with smoky paprika (thanks, Christine, for
reminding me I had the smoky paprika in addition to the sweet. While the
chicken is grilling I will also grill sweet onion halves. The starch will
be potato fingers dry-roasted in the oven 'til crisp. "Dessert" will be a
Weight Watcher's Smoothie, but I don't follow their directions. I use 1
envelope of the smoothie mix, 1 cup skim milk, anad 6 ice cubes. Process
in the blender until the mixture is like a thick, creamy malt. If anyone
is familiar with WW Points, the whole dinner comes totals 12.

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

Wayne Boatwright said:

Since our kitchen has been turned into a Weight Watcher's chem lab, there
isn't a lot of "real" cooking that goes on right now. I made a creamy,
garlicky, buttermilk ranch dressing with fresh dill for tonight's salad.
I'm going to grill chicken brasts that have been lightly coated with olive
oil and liberally dusted with smoky paprika (thanks, Christine, for
reminding me I had the smoky paprika in addition to the sweet. While the
chicken is grilling I will also grill sweet onion halves. The starch will
be potato fingers dry-roasted in the oven 'til crisp. "Dessert" will be a
Weight Watcher's Smoothie, but I don't follow their directions. I use 1
envelope of the smoothie mix, 1 cup skim milk, anad 6 ice cubes. Process
in the blender until the mixture is like a thick, creamy malt. If anyone
is familiar with WW Points, the whole dinner comes totals 12.

I am not doing Weight Watchers, but I have decided that it is time for
me to get rid of my extra 100 pounds. I am trying to do this slowly,
probably over the next 2 years. I don't know if it will take that
long, but I am going for the long term this time.

Keep posting your dinner menus, and recipes etc, Wayne..It helps me
get ideas for staying the course with this....And anyone else that has
ideas for eating healthy as well!

Christine

On Sun 15 Jan 2006 06:57:47p, Thus Spake Zarathustra, or was it Christine
Dabney?

Quoted message said:

Wayne Boatwright said:

Since our kitchen has been turned into a Weight Watcher's chem lab,
there isn't a lot of "real" cooking that goes on right now. I made a
creamy, garlicky, buttermilk ranch dressing with fresh dill for
tonight's salad. I'm going to grill chicken brasts that have been
lightly coated with olive oil and liberally dusted with smoky paprika
(thanks, Christine, for reminding me I had the smoky paprika in addition
to the sweet. While the chicken is grilling I will also grill sweet
onion halves. The starch will be potato fingers dry-roasted in the oven
'til crisp. "Dessert" will be a Weight Watcher's Smoothie, but I don't
follow their directions. I use 1 envelope of the smoothie mix, 1 cup
skim milk, anad 6 ice cubes. Process in the blender until the mixture
is like a thick, creamy malt. If anyone is familiar with WW Points, the
whole dinner comes totals 12.

I am not doing Weight Watchers, but I have decided that it is time for
me to get rid of my extra 100 pounds. I am trying to do this slowly,
probably over the next 2 years. I don't know if it will take that
long, but I am going for the long term this time.

Keep posting your dinner menus, and recipes etc, Wayne..It helps me
get ideas for staying the course with this....And anyone else that has
ideas for eating healthy as well!

Good for you, Christine! I needed to lose around 80 pounds and David
needed to lose around 60. We are each down 10 pounds so far. We had been
on Weight Watchers before and find that our progress needs to be
"policed", so have chosen to go back to the weekly meetings. In the
beginning I never thought their Point system would be so easy to follow.
The nice thing about it is that you can eat literally anything as long as
you calculate the point value and stay within your daily allotment. The
point calculation is based on fiber, calorie, and fat content. This was a
real boon for David since he will not eat anything approaching a balanced
diet.

Most of our meats are grilled on the gas grilled or broiled in the oven,
but I try to make interesting seasoning or coating combinations. Most of
our veggies are stemaned, grilled, nuked, or grilled. Again, it's the
seasoning that's important to me.

I'll be happy to post anything interesting that isn't just plain food.
Good luck!

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

J. Eric Durbin said:

On Sun, 15 Jan 2006 15:19:45 -0800, serene <[email hidden]>

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

Beef shanks oven-braised with beef stock, onions, garlic, carrots,
mushrooms, Gamay Boujolais, and dried thyme and Rosemary from my
garden. Served over rice with haricot verts.

Nice for a chilly day.

Meatloaf with fois gras.

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

Wayne Boatwright said:

Most of our meats are grilled on the gas grilled or broiled in the oven,
but I try to make interesting seasoning or coating combinations. Most of
our veggies are stemaned, grilled, nuked, or grilled. Again, it's the
seasoning that's important to me.

I'll be happy to post anything interesting that isn't just plain food.
Good luck!

I got a stovetop cast iron grill a few months ago, from Le Crueset,
and I think it will become one of my new best friends. I need ideas
though, with enough variety so that I don't become bored.

I am upping my vegetable intake sharply as a result of this as well.
And, increasing my soup making/consumption, since it seems to help
with this plan.

I am not sure I am on a specific diet plan, but am incorporating
elements of South Beach, and the Zone into the plan. Plus allowing
for an occasional breakout, to deal with special occasions, and
specific cravings. Mainly trying to eat healthy, and hope the pounds
come off.

Christine

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Not much cooking today, yet, but I plan to make hummus. So far, all
I've done is make croutons and breadcrumbs out of the crusts of the
bread my wife used to make finger sandwiches, and make some polenta
with garlic and some of the fondon't cheese. It's chilling now, and
I'll serve it sauteed in olive oil and topped with a
zucchini-and-green-olive sauce that my family likes.

What's going on in your kitchen today?

Lunch was veggie chili that I made the other day.

Dinner was pork tenderloin rubbed with allspice and cayenne, and then
roasted. Served it with a pineapple-avocado salsa, whole wheat couscous
seasoned with lime juice and studded with bits of purple onion and red
pepper. Also, homemade rolls (made with about half whole wheat flour --
these babies were great, but next time I'll try to up the whole wheat a
little and see how they taste) and peas for the kids.

For dessert, the kids had a piece of leftover Halloween candy. Yes, they
still have Halloween candy! I avoided dessert because I spent an hour at
the gym today (YAY, ME!) and didn't want to un-do whatever bit of good I
did. And because old candy isn't that tempting anyway.

Made a salad w/ the leftover couscous....added some shredded carrot, more
purple onion and red pepper, cilantro, lemon juice and a bit of olive oil,
dried cranberries, and chopped pistachios. Sounds like a weird combination,
but I snuck a forkful just now and it's really tasty -- will be a great
lunch tomorrow.

Chris

On Mon, 16 Jan 2006 04:22:16 GMT, "Chris" <[email hidden]>

Quoted message said:

Made a salad w/ the leftover couscous....added some shredded carrot, more
purple onion and red pepper, cilantro, lemon juice and a bit of olive oil,
dried cranberries, and chopped pistachios. Sounds like a weird combination,

Doesn't sound weird to me! Sounds like a normal grain salad around
here. Something green, something crunchy, something sour, something
sweet...

serene

On Sun 15 Jan 2006 08:16:36p, Thus Spake Zarathustra, or was it Christine
Dabney?

Quoted message said:

I got a stovetop cast iron grill a few months ago, from Le Crueset,
and I think it will become one of my new best friends. I need ideas
though, with enough variety so that I don't become bored.

Yes, you and your new grill will become intimate friends. <g> As an
accomplished cook, you know that seasonings and varied flavors stave off
boredom. Personally, I'm not much of a fan of boneless, skinless chicken
breasts, but their blandness gives you a blank palette for great flavors.
Apart from different flavorings, I enjoy them most if I pound the [censored] out
of them with a rubber mallet between sheets of plastic wrap. They grill
more evenly, the texture is better, and it "looks" like you're getting far
more meat than you think.

Here's another chicken breast recipe that we really like that must be baked
in an oven or toaster oven. Pound the chicken breast to a thickness of
less than half an inch. Place on baking pan that has been sprayed with a
non-stick spray. Thinly smear the top surface with fat-free mayo (or use
the real stuff if you account for the calories and fat). Sprinkle lightly
with granulated garlic and granulated onion. Sprinkle with 3-4 teaspoons
of grated parmesan cheese, followed by a sprinkling of your favorite herbs.
Bake for 20-25 minutes until done.

Quoted message said:

I am upping my vegetable intake sharply as a result of this as well.
And, increasing my soup making/consumption, since it seems to help
with this plan.

Bear in mind that you can eat virtually unlimited amounds of green beans,
summer-type squashes, and all members of the cabbage family, not to mention
all types of greens. Your greatest care needs to be in monitoring what you
put on them. Severely limit the amounts of green peas, carrots, white and
sweet potatoes, etc.

Here is the "famous" Weight Watchers cabbage soup recipe that you can eat
virtually limetless quantites of and still lose weight. Vary the vegetable
content as you will, but do not add high-carb vegetables. I often add
shredded fresh spinach leaves just at the last. This is also good with a
light sprinkling of parmesan when serving.

Cabbage Soup
3 cups nonfat beef broth or nonfat vegetable broth or nonfat chicken broth
(beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Spray pot with non stick cooking spray saute onions carrots and garlic for
5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt &
Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add
the zuccini and simmer for another 5 or so minutes.

Quoted message said:

I am not sure I am on a specific diet plan, but am incorporating
elements of South Beach, and the Zone into the plan. Plus allowing
for an occasional breakout, to deal with special occasions, and
specific cravings. Mainly trying to eat healthy, and hope the pounds
come off.

It doesn't really matter whether or not you're following a specific diet as
long as you understand the nutrition.

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

Wayne Boatwright said:

It doesn't really matter whether or not you're following a specific diet as
long as you understand the nutrition.

Yes, that is the premise I am going on.
Thanks for all the ideas! I have a lot of chicken in my freezer right
now, especially chicken breasts, and I think I will grill them later
on this week.

Christine