Pat Posted August 4, 2018 Share Posted August 4, 2018 Buttered sourdough toast Penne with leftover pork meatballs marinara (w/added basil and Parmesan, and fresh mozzarella sliced on top) Kitchen sink salad (baby spinach, bagged cole slaw mix, chopped chicken, tomatoes, chickpeas, bacon, and cashews; bottled sesame-soy-ginger vinaigrette) The salad was delicious. So was the pasta, but that the salad was so good was kind of a surprise. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 6, 2018 Share Posted August 6, 2018 After a long, hot afternoon at the ballpark, I was not in the mood to make an elaborate dinner, so I repurposed the leftovers from our dinner at Belga and served them with steamed broccoli. Leftover ribeye steak became tacos, with cole slaw mix, slivers of red onion, sliced radishes, avocado chunks, and sour cream. And I invented cheese fry quesadillas. Leftover french fries and Hatch chile cheddar sandwiched into quesadillas. It's a thing now. Try it.. (The cheese was not as hot as I would think from the name. I should have added a little extra hot pepper. Next time maybe I'll use pepper jack. Even with the milder cheese, these were awesome.) 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted August 6, 2018 Share Posted August 6, 2018 This weekend, we mainly made stuff for my birthday pool party- baked beans, hot dogs on the grill, french onion dip. The rest of the time we ate leftovers. Link to comment Share on other sites More sharing options...
NolaCaine Posted August 6, 2018 Share Posted August 6, 2018 On 8/3/2018 at 2:34 PM, Pat said: BLTs and potato chips last night Seemed like a good idea; so had this exact menu for lunch yesterday...well, with a small avocado salad on the side... Link to comment Share on other sites More sharing options...
porcupine Posted August 7, 2018 Share Posted August 7, 2018 Smoky ratatouille with ricotta and saffron couscous. Tonight, tomato sandwiches on homemade sourdough, assuming the bread turns out okay; if it doesn't, tomato salad. Probably roasted corn on the cob, too. I love August. 3 Link to comment Share on other sites More sharing options...
Pat Posted August 7, 2018 Share Posted August 7, 2018 Leftover polenta, layered with leftover broccoli and fresh mozzarella White beans with onions, peppers, and celery 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted August 7, 2018 Share Posted August 7, 2018 Tuna with roasted veggies and rice. 4 Link to comment Share on other sites More sharing options...
Pat Posted August 8, 2018 Share Posted August 8, 2018 Chicken thighs and country sausage with leftover white beans and vegetables. Link to comment Share on other sites More sharing options...
ktmoomau Posted August 8, 2018 Share Posted August 8, 2018 Casserole of wild rice and quinoa blend, black beans, spicy italian sausage and spinach with cumin, epazote, cilantro and garlic, roasted vegetables and cheese (american, pepperjack, jack). Link to comment Share on other sites More sharing options...
DaveO Posted August 8, 2018 Share Posted August 8, 2018 On 8/7/2018 at 1:34 PM, ktmoomau said: Tuna with roasted veggies and rice. Pretty. I suspect it tasted as good as it looks Link to comment Share on other sites More sharing options...
Pat Posted August 10, 2018 Share Posted August 10, 2018 In memory of Joel Robuchon, I made the tagliatelle with sherry vinegar sauce from The Complete Robuchon last night. It's simple and very good. The first time I made it, I went to the trouble of peeling the peppers, and it probably is better that way, but I'd spent the afternoon baking at the ballpark again and getting dinner on the table at all was a challenge. Without the peeling step, this can easily be on the table in 30 minutes. We also had warmed camembert topped with red raspberry preserves, served with olive oil rosemary crackers. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 11, 2018 Share Posted August 11, 2018 Wild salmon ceviche with tomato, avocado, peach, cucumber, and radish Pan-seared sea scallops White rice with parsley and sautéed zucchini 1 Link to comment Share on other sites More sharing options...
Pat Posted August 12, 2018 Share Posted August 12, 2018 Hamburgers Mashed potatoes with chives Corn on the cob 2 Link to comment Share on other sites More sharing options...
Pat Posted August 14, 2018 Share Posted August 14, 2018 Sunday: Slow-cooked pork shoulder with hot peppers [Corn tortillas, radishes, cole slaw mix, avocado, sour cream, and cilantro for making tacos] Leftover rice Leftover white beans Last night: Cantaloupe Angel hair pasta with raw tomato sauce (fresh basil, garlic) 1 Link to comment Share on other sites More sharing options...
Pat Posted August 15, 2018 Share Posted August 15, 2018 Pulled pork sandwiches (bbq sauce, cole slaw, banana peppers, pickled jalapeños; onion rolls) Leftover mashed potatoes with chives Corn on the cob 1 Link to comment Share on other sites More sharing options...
dcandohio Posted August 15, 2018 Share Posted August 15, 2018 Tonight is halved hatch chili peppers stuffed with yellow onion, green onion, chopped up white mushrooms, Italian breadcrumbs, Parmesan cheese, and a bit of chicken stock. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 16, 2018 Share Posted August 16, 2018 Leftover polenta "pizza" BLTs on onion rolls 1 Link to comment Share on other sites More sharing options...
Pat Posted August 17, 2018 Share Posted August 17, 2018 Sliced tomatoes Baked chicken drumsticks Baked rotini and cheese I usually just squeeze lemon juice on drumsticks and dot with a little butter before baking them, but yesterday I was doing a full dozen, so I coated them in a large ziploc with a mixture of Dijon mustard, champagne vinegar, evoo, smoked paprika, sumac, cumin, and s + p. They cooked up really nicely. Link to comment Share on other sites More sharing options...
Pat Posted August 18, 2018 Share Posted August 18, 2018 Big salad Red leaf lettuce, radicchio, hard-boiled eggs, radishes, figs, mushrooms, parsley, cilantro, basil, sliced seared sirloin steak, feta/gorgonzola; vinaigrette 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted August 21, 2018 Share Posted August 21, 2018 Shrimp pasta with garlic, white wine, lemon butter sauce. 2 Link to comment Share on other sites More sharing options...
Pat Posted August 25, 2018 Share Posted August 25, 2018 Sourdough bread Leftover cream of turnip soup Chicken Paprikash over egg noodles A friend made dinner for me on my birthday early in the week and put together a wonderful soup out of remnants of a CSA basket: Turnip, cauliflower, and potato soup with a milk base and a bit of curry, turned to velvety puree in a Vitamix. I can't really justify buying one of those, but it does it great job in pureeing. She sent me home with a jar of the excess. (The rest of the meal was boneless leg of lamb, done sous-vide and then seared, served over a melange of chickpeas and roasted vegetables, with rice on the side. The lamb came out perfectly medium rare. It was a great birthday meal. I'm going to try the lamb idea. I think she said she did it sous vide for 4 hours at 130F.) Link to comment Share on other sites More sharing options...
Pat Posted August 26, 2018 Share Posted August 26, 2018 Big salad of butter lettuce, radicchio, radishes, cucumber, nectarine, figs, toasted walnuts, mushrooms, bacon, and olives; sesame-soy-ginger vinaigrette Fig quesadilla Corn on the cob with pesto Sourdough bread Link to comment Share on other sites More sharing options...
Pat Posted August 27, 2018 Share Posted August 27, 2018 Leftover salad + feta Corn on the cob with butter Baked chicken breasts and thighs with pesto Whole wheat couscous with onions, garlic, orange bell pepper, baby spinach, and raisins The pesto, which I made Saturday, came out abnormally dark and bitter for some reason. It was never bright green, just went straight to looking old and oxidized. The bitterness was easily corrected with a tiny bit of honey, but I had to find uses for the rest of it after putting some on corn on the cob. It was not visually appealing. Some of it went in grilled cheese and tomato sandwiches for yesterday's lunch, which worked well. The rest was spread under the skin of the chicken pieces for last night's dinner. Also worked well. All gone. Link to comment Share on other sites More sharing options...
ktmoomau Posted August 27, 2018 Share Posted August 27, 2018 To use the rest of the bag of shrimp, I made a risotto topped with shrimp and spinach. The rest of the week we had REALLY good BLT sandwiches to use up the rest of some amazing bacon. Link to comment Share on other sites More sharing options...
Pat Posted August 29, 2018 Share Posted August 29, 2018 Monday: Sardines in tomato sauce over polenta and green peas Ham, pepper, cheese, and spinach frittata Sourdough toast Last night: Leftover frittata Beef kabobs with cucumber - mint salad and yogurt sauce 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted August 29, 2018 Share Posted August 29, 2018 I really was basic last night- I made chicken thighs pounded flat, rubbed with a seasoning blend from Penzeys, sauteed in butter and lemon. Then I warmed up a bag of broccoli and cheese in the freezer, which was watery, but I had bought it for a night I was gone for Hubby, and well emptying the freezer and didn't feel like dirtying a pan to reduce freezer cheese sauce. I also warmed up squash I made the other night to go with steak. The freezer is pretty darn empty now- there are some odd bits here and there. My baking supplies have vastly dwindled, except for the extreme amount of cocoa powder I accumulated, the fridge is getting low, there are still some odd staples in canned and dried goods, but I won't be moving vast sums of items. Link to comment Share on other sites More sharing options...
Pat Posted August 30, 2018 Share Posted August 30, 2018 I didn't want to heat the kitchen last night. The only appliance that got a workout was the toaster, as I toasted several pieces of leftover sourdough bread, cut in half and then rubbed with garlic and topped with chopped tomato, basil, and evoo for bruschetta. We also had a fruit plate with dips/spreads: halved nectaries, dates, and figs; yogurt - mint sauce; tahini. It was so hot, even with AC, that the normally thick tahini melted on the plate. There was also a block of neufchâtel cheese, topped with hot pepper jelly, served with Triscuits, stoneground crackers, and olives. Link to comment Share on other sites More sharing options...
ktmoomau Posted August 30, 2018 Share Posted August 30, 2018 I made a clam pasta last night with frozen in the shell clams with spinach and red sauce. I sauteed the clams in olive oil and garlic, they opened up and it worked well, but the clams ended up although not being off, just a bit more clammy/sea tasting that if I had used absolutely fresh clams. Link to comment Share on other sites More sharing options...
Pat Posted August 31, 2018 Share Posted August 31, 2018 I decided to imitate the birthday dinner my friend made for me. I did the lamb sous vide and then seared it and served over a spiced sautéed melange of chickpeas and vegetables. Rice pilaf rounded it out. For the lamb, I put into the sous vide pouch the juice of a lemon, dried mint, cumin, and sumac, plus s+p. For the vegetables: red, orange, and green bell pepper; red onion; garlic; yellow summer squash; radicchio; s+p; aleppo pepper; honey; fresh cilantro and mint; 2 cans drained + rinsed chickpeas. It came out well but not quite the same as being cooked for . Mine was spicier because of the Aleppo pepper, which is kind of funny because she's Indian and I think was taming the spices. Hers tasted a bit smoother, if that's the right word. Very grateful for the idea. This is a keeper of a meal idea. Link to comment Share on other sites More sharing options...
Pat Posted September 4, 2018 Share Posted September 4, 2018 Tonight we had a kind of chicken Parm over fettuccine. I made a homemade tomato sauce out of a whole bunch of tomatoes I had accumulated. I cooked them down into a sauce while watching the Nats' game on TV. For the rest of the meal, I marinated skinless boneless chicken breasts with herbs in buttermilk and then eventually drained and breaded them with more seasonings and Parmesan. After being browned and cooked through, they went under the broiler briefly, topped with smoked provolone, and then were served on top of the cooked fettuccine and tomato sauce. Really good. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted September 4, 2018 Share Posted September 4, 2018 This weekend was my family reunion- night one we do a cook out- and Mom and I made potato wedges with old bay, and I made no-bake cookies with coconut. Supper Day two is the big one- I made hand pies with beef, mixed with onion, salsa, olives and chilles that I fried then baked off, what I think is like a freezer pie dessert- graham cracker base, instant lemon cheesecake, mixed berry compote layer, whipped cream (mixed with the last 1/4 cup of cannoli filling) and then a roasted hazelnut, graham cracker struesel topping (not as good as Weezy's struesel topping), the aforementioned cannoli, and I used the second last bag of shrimp by making shrimp steamed/boiled in beer and old bay. Last night we were home and I warmed up leftover pizza, made some garlic bread and baked the pasta with greens and red sauce with a pud of mozzarella on top. Link to comment Share on other sites More sharing options...
Pat Posted September 5, 2018 Share Posted September 5, 2018 Last night was vinaigrette-dressed pasta salad with broccoli, bacon, peppers, olives, and feta; seared pork tenderloin finished in the oven; and, roasted slices of delicate squash. I made the pasta salad early in the day so I wouldn't have to cook in the evening, but then I decided that I wanted something to go with it. I was just going to make the pork because iI had it in the refrigerator and it's pretty quick but then saw the squash sitting on the counter. So i sliced and seeded the squash and put it into the oven at the same time as the meat. Link to comment Share on other sites More sharing options...
ktmoomau Posted September 6, 2018 Share Posted September 6, 2018 Last night was salmon crusted with lemon zest and a rub someone gifted me. I also made most of the veggies frozen in the freezer- a bit of green beans, peas, cauliflower, broccoli and carrots with shallots and the basil butter that was also frozen. And a side of white rice. I went ahead and started packing the last bits of the kitchen, as I am down to a very small amount in all the cupboards. 1 Link to comment Share on other sites More sharing options...
Pat Posted September 7, 2018 Share Posted September 7, 2018 Last night we had leftover salad and a plantain and lamb casserole from Bon Appetit. The casserole took forever to make but was incredibly good. It had a picadillo filling between layers of fried plantains. The recipe is from Commander's Palace in New Orleans, from their family meal. 2 Link to comment Share on other sites More sharing options...
Pat Posted September 9, 2018 Share Posted September 9, 2018 Last night I made the grilled chicken with banana peppers recipe that was part of the same Commander's Palace recipe collection as the plantain and lamb casserole.I realized that I had all of the ingredients on hand to make it, so I thought, why not. It called for 16 chicken thighs and I only had 4, but they were about 1/3 of the total weigh called for, so I scaled down the spicy marinade portion of the recipe to match that. This recipe also came out really well. Instead of grilling, I browned the thighs on both sides in a cast iron skillet and finished in a hot oven. We also had a salad of red leaf lettuce, tomatoes, radishes, orange and green bell pepper, toasted walnuts, and red wine vinaigrette, plus a side dish of wild rice, wilted spinach, dried cranberries, fresh figs, and crumbled feta. I had a tiny amount of tomato sauce left in the fridge from the plantain casserole, so I put that into the side dish as well. 1 Link to comment Share on other sites More sharing options...
NolaCaine Posted September 9, 2018 Share Posted September 9, 2018 I made meat broth from all of the frozen stuff that was in my freezer. Chicken, grilled pork chops, two different types of brisket and yes, steak slices. This broth is so damn good that I can't decide what to make with it. I was going to make red beans and rice but now I think I have to make soup with it and just buy some more pork products for the beans. 2 Link to comment Share on other sites More sharing options...
Katya4me Posted September 9, 2018 Share Posted September 9, 2018 Last night, I found 2 strip steaks in the freezer, so I defrosted and grilled with with zucchini spears and served with chimichurri sauce drizzled over the top. So tasty and so easy too. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted September 10, 2018 Share Posted September 10, 2018 Dinner last night was grilled chicken thighs with mushroom risotto made in the Instant Pot. I started the risotto and the cooking time was perfect as it finished right after I took the chicken off the grill. Little pepper, some Parmesan and dinner was served. 1 Link to comment Share on other sites More sharing options...
Pat Posted September 10, 2018 Share Posted September 10, 2018 Last night was mostly leftovers: the plantain and lamb casserole plus the wild rice side dish from Saturday. I also made a simple white bean salad with a can of Greet Northern beans, slivered onion, lime juice, evoo, pepper, and fresh mint and parsley Link to comment Share on other sites More sharing options...
NolaCaine Posted September 10, 2018 Share Posted September 10, 2018 The red beans and rice was fantastic. I started with small red beans, did the fast-soak method and sauteed the other stuff while the beans softened. Sausage, ham steak, bacon along with celery, pepper, and lots of onion. I started at 2 and it was done at 6. Served over white rice; with a side of carrot sticks. The broth remains to be utilized and optimized. 2 Link to comment Share on other sites More sharing options...
dcandohio Posted September 11, 2018 Share Posted September 11, 2018 Unseasonable chili with beans last night. Broiled salmon with tomato bruschetta toppping on a mixed salad tonight. Link to comment Share on other sites More sharing options...
DonRocks Posted September 11, 2018 Share Posted September 11, 2018 54 minutes ago, dcandohio said: Unseasonable chili with beans last night. Unseasonable? Link to comment Share on other sites More sharing options...
dcandohio Posted September 11, 2018 Share Posted September 11, 2018 7 hours ago, DonRocks said: Unseasonable? The weather here is really too warm for chili. But college football on TV is a certain trigger for a pot of chili on the stove. Link to comment Share on other sites More sharing options...
Pat Posted September 11, 2018 Share Posted September 11, 2018 Sourdough baguette and butter or seasoned evoo Spinach tortellini en brodo Red leaf lettuce, radishes, and cucumber; red wine vinaigrette Link to comment Share on other sites More sharing options...
Pat Posted September 12, 2018 Share Posted September 12, 2018 Turkey chili Nachos 1 Link to comment Share on other sites More sharing options...
Pat Posted September 14, 2018 Share Posted September 14, 2018 After getting back from the baseball game, I heated up some (non-authentic) red beans and rice I had made and kept in the refrigerator for a quick meal. Link to comment Share on other sites More sharing options...
NolaCaine Posted September 14, 2018 Share Posted September 14, 2018 2 hours ago, Pat said: After getting back from the baseball game, I heated up some (non-authentic) red beans and rice I had made and kept in the refrigerator for a quick meal. I just ate the remainder of my authentic red beans sans rice, some leftover non-authentic Indian beans, and some non-authentic shrimp stir fry...cleaning out the fridge for the weekend. Strangely satisfying that meal. Link to comment Share on other sites More sharing options...
Pat Posted September 15, 2018 Share Posted September 15, 2018 On September 14, 2018 at 11:52 AM, NolaCaine said: I just ate the remainder of my authentic red beans sans rice, some leftover non-authentic Indian beans, and some non-authentic shrimp stir fry...cleaning out the fridge for the weekend. Strangely satisfying that meal. Sounds like a good combo to me . I made a mushroom moussaka recipe last night that I found online. There wasn't enough eggplant in it, but it came out fairly well. I tried to balance things out by serving it over some pasta, along with some of the last leftovers from the plantain and lamb casserole. So the vegetarian moussaka had lamb in it anyway... Link to comment Share on other sites More sharing options...
Pat Posted September 16, 2018 Share Posted September 16, 2018 Turkey chili topped with avocado Broccoli rabe and sausage frittata Link to comment Share on other sites More sharing options...
Pat Posted September 17, 2018 Share Posted September 17, 2018 Pan-seared pork chops finished in the oven Scalloped apples and prunes with hot pepper jelly Spiced, roasted orange cauliflower and butternut squash 1 Link to comment Share on other sites More sharing options...
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